Top Smoker Recipes to Try

Best Smoker Recipes for Mouthwatering BBQ Grill Eats – Best Smoker Foods

Best Smoker Recipes – Beef Brisket

Best Smoker Recipes to Try Before You Die

Here are our best smoker recipes to try before you die. We think they are the best smoker foods around.

In order to properly smoke these recipes you will need the lid of barbecue or smoker down (unless you are refuelling or basting your food) otherwise you will lose heat and have less time for the flavours to get into your food. As a wise man once said ‘If you’re lookin’ it ain’t cookin’.’

We always recommend getting good quality charcoal (it last longer and maintains the heat properly), and using wood to add extra flavour to your smoke and food.

If you want a robust and intense wood smoke use hickory wood. If you like a milder and slightly fruity flavour in your smoke use apple or cherry wood. You can experiment and mix different woods to see which you like the best.

These smoker recipes and ideas are for beginners to advanced barbecuers/smokers to give you some ideas you may not have tried or thought of.

This listicle article will show you our best recipes for smoking meats.

We have full articles for many of these ideas and we’ll share links to them while giving a general outline here.

Best Smoker Recipe for Lamb Leg

Smoked lamb leg is a perfect dish for a winter’s night, as it will warm you up from the inside out! It’s also a little bit different from the more commonly smoked meats, providing a nice change.

  • You’ll need to slash your meat diagonally before smoking it to let the flavours in, cover it a little honey or mustard and a dry rub and then smoke it for an hour at 110°C or 225°F. This will get you a great crust.
  • Now you can add BBQ sauce (bought or our homemade recipe) and smoke it for another 3 hours.

Best Smoker Recipe for Smoked Mac and Cheese (with or without bacon)

This will take your mac and cheese to the next level. The sweet, cheesy, smoky taste borders on magical. Our recipe contains smoked bacon, but you can leave it out if you’re vegetarian or can’t eat pork.

Start it off on the stove in a cast iron pot, and finish it on the smoker at 110°C or 225°F for around an hour.

You’ll need macaroni cooked to the packet instructions, whole milk, plain flour, butter, double cream, cheese, Worcestershire sauce, dijon mustard, smoked bacon, and breadcrumbs for this one.

One of our absolute favourite and best smoker recipes.

For the full article try here:

Best Smoker Recipe Vegetarian Chili

For this one we smoke garlic and onions in their skins, along with a red chili pepper (red chilli in the UK) in advance in our smoker. This makes them go lovely and gooey, charred and full of smoke flavour.

We make our vegetarian chili in a cast iron pot on the hob, and then smoke it for an hour or so in the smoker at 110°C or 225°F.

You’ll need garlic, onions, veg stock, instant coffee, chili powder, dark chocolate, cumin, chickpeas, red kidney beans, bay leaves, tins of chopped tomatoes, red bell peppers, and smoked paprika for this one.

Best Smoker Recipe For Beef Chili

This one is approached in much the same way as the vegetarian version, but without the veg stock, chickpeas, and the addition of ground/minced beef and beef stock.

It takes around 2 hours to smoke slow and low at 110°C or 225°F.

Best Smoker Foods – Smoked Cauliflower

Cauliflower done in the smoker comes out with a really nice crispy texture. Treat it like a piece of meat – cover it in a dry rub and smoke it on the grills for around 1 hour per cauliflower head at 250°F or 121°C.

You want it to be tender but not mushy or it’s overdone.

You can make your own awesome Buffalo Hot Sauce for cauliflower steaks or wings.

Best Smoker Recipe For Smoked Shrimp

Seafood isn’t always so popular at a barbecue, but smoked shrimp is an absolutely lovely dish.

Put your shrimp on skewers (they can be small enough to fall through the bars sometimes) smoke them at 110°C or 225°F for around 30-45 minutes.

Delicious with garlic butter.

Best Smoker Recipe For Tomahawk Steak

For those of you who don’t know the Tomahawk steak is a large cut which is essentially a good few ribeye steaks in one, with the bone left in. It looks like a Tomahawk axe, hence the name.

It’s a real showstopper that will have your guests thinking you are the king or queen of the barbecue.

Cover your tomahawk steak in mustard (or honey) cover with a dry rub and smoke it at 135°C or 275°F. Add some hickory wood and you will get a more intense smokey flavour. 

Your Tomahawk steak needs to smoke for around 2 hours but more importantly until the steak’s internal temperature is 63°C or 145℉  for medium rare.

You’ll need to turn it around halfway through the smoke, and baste it with garlic butter a few times during the cook.

We have an article on the topic which is well worth checking out on smoking tomahawk steak.

Best Smoker Recipe For Beef Brisket

This is probably the most classic thing to smoke on a barbecue, along with ribs or pulled pork.

It takes a long time, but it is so worth it. A good brisket will have a lovely crispy crust (called the bark) and a fantastic tender, juicy centre.

You’ll cover your brisket in mustard or honey to help the dry rub stick and smoke the brisket for a few hours (it’s different every time you cook a brisket) until the internal temperature of your meat reaches 145°F to 175°F or 63°C to 80°C. We cook to internal temperature and not to specific timings as it’s different every time and internal temperature is the most reliable guide.

At this point in the cook you have reached the ‘stall,’ where the internal temperature goes down instead of up. This stall can last hours so we combat this by wrapping our brisket in Butcher’s paper or tinfoil. Best to throw a little liquid (such as cider, apple juice or even a shot of bourbon) in there and seal up the package tightly.

Now we smoke our brisket to the internal temperature of 203°F or 95°C. Remove the paper/foil and return to the grills for another 30minutes to crisp up.

Rest for at least 30 minutes wrapped in paper/foil, and then slice thinly against the grain.

Best Smoker Foods – Smoked Garlic

This one is really easy but very effective. All you need to do is put a head of garlic (unpeeled) in the smoker for an hour or two until it goes gooey and smokey. Then you squeeze it out of the skins.

You can use it as a great flavour base for chili but our favourite thing to do with it is make a delicious garlic smoked mayo to put on your burger.

We have an article using the garlic to smoke a fantastic Garlic Chili Smoked Mayo you can check out here:

You can also roast garlic in a garlic roaster in the smoker or oven.

Best Smoker Recipe For ‘Dirty,’ Butternut Squash

By ‘dirty’ we smoking something wrapped it tinfoil and placed directly among the charcoals of your barbecue/smoker. It gives you a really strong, intense smoky flavour, and maybe the odd bit of ash too.

You get some tasty charring as well as a great melty texture as well.

Make sure to wrap your vegetables tightly to avoid too much ash!

A butternut squash is great for this method of smoking because it stands up well to a long smoke. You don’t need to peel it and scoop out the seeds until after smoking it for around an hour at 110°C or 225°F. Add a splash of olive oil to your tinfoil package too.

Best Smoker Recipes – ‘Dirty’ Onions

As you might imagine onions work really well cooked straight in the coals as well. Melty, smoky, charred onions can be added to burgers, hot dogs, or eaten as a side dish. Cook them the same way as the butternut squash.

Large onions will work particularly well.

Top Smoker Recipe For ‘Dirty’ Rocket and Lemon

Some people might be disgusted at the idea of putting salad in the smoker, but trust us this really works!

Add some lemon juice, a little salt and pepper, wrap it up in tinfoil and leave in the coals for around 30mins at 110°C or 225°F.

Great as a side dish or added to a burger. A surprisingly effective one among the best smoker recipes.

Best Smoker Recipe For ‘Dirty’ Baked Potato

Why not try a potato cooked in the coals? It will obviously take longer to cook than other veg which means it will be extra smoky.

Season with salt and pepper, drizzle with olive oil and wrap in tinfoil. Now smoke for around 2 hours in the coals.

Serve with cheese or butter. A simple but delicious favourite among our smoker recipes.

Best Smoker Recipe For Chicken Wings

It may seem fairly obvious to smoke chicken wings, but most people end up baking them in the oven. Leave them in the smoker on indirect heat for about an hour and you’ll have smoky, crispy, loveliness.

You can check out our full article on smoking chicken wings with a Buffalo Sauce Recipe if you like.

Best Smoker Recipe For Mushrooms

Mushrooms have a natural meaty flavour and texture and are great for smoking low and slow.

Big mushrooms such as Portabello are perfect here, and can be eaten in a bap like a burger.

Season your mushroom with salt and pepper, and add a splash of oil or balsamic vinegar.

Blue cheese is also perfect to crumble over the top of your mushroom for a salty, tangy, taste.

We like to smoke these mushrooms on the grills for around 30-40 minutes at 110°C or 225°F. You don’t need to turn them or you’ll lose your cheese! The smoke and indirect heat will cook the top of your mushroom.

Best Smoker Recipe For Vegetable Kebabs – An Unexpected Triumph Among Smoker Recipes

Our favourite things to put on the skewers and smoke are chunks of peppers, mushrooms, and onions. Try and keep your vegetable pieces all roughly the same size for presentation.

Brush with a little oil or honey every so often to stop them drying out.

Have a look at our full article on BBQ Smoked Vegetables.

Smoked Halloumi Burger – A Veggie Favourite Smoker Recipes

Cut some halloumi cheese into slices which are about the size of the palm of your hand.

Brush with a little oil or honey and then place directly on your smoker grills. Cook your halloumi in the smoker for around an hour, turning halfway through at 110°C or 225°F.

Brush with a little oil and honey a few times during the cook.

Season with pepper and serve in a brioche bun with some salad and ketchup/barbecue sauce.

Smoked Venison Loin – One of the Leanest, Juiciest & Best Smoking Recipes

Smoking venison is a great way to infuse flavour into this lean and tasty meat.

We are going to use a very simple seasoning of chopped rosemary, salt and pepper to let the meat and the smoke be the main flavours.

Pick the leaves off a couple of rosemary sprigs and finely chop on a wooden board. Season the board all over with salt and pepper and roll your tenderloin around the board so that it picks up the seasoning all over.

Smoke the vension for 1 1/2 to 2 hours or so but as ever cook to internal temperature not timings.

The internal temperature should be at 54°C or 130°F for rare, and 60°C for 140°F for medium rare. Venison shouldn’t be eaten medium – it needs to be juicy.

Smoked Pheasant – An Intensely Flavoured Gamey Classic & Best Recipe for the Smoker

On the subject of game, another great meat to smoke for something a little out of the ordinary is pheasant.

Pheasant is a richer, darker meat than chicken or turkey and has a distinctive flavour which is enhanced by smoking.

We need to careful not to overcook the pheasant as it is already quite a tough meat, and basically all muscle. They are always on the move.

To retain moisture some people like to brine their pheasants overnight in a mixture of sugar, salt and water. This is optional, but worth considering.

Rub the pheasant all over with this dry rub:

  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp ground mustard
  • 2 tsp sweet smoked paprika
  • ¼ cup dark brown sugar
  • ½ tsp cayenne pepper
  • 1 tbsp salt
  • 2 tsp freshly ground black pepper

This rub works well for smoking chicken and turkey as well.

Smoke the pheasant at 110°C or 225°F for around 2-3 until the internal temperature of the meat is 63°C or 145°F The leg of the bird should be more like 80°C or 175°F. As always go by temperature not timings.

The best woods to use would be fruit woods such as apple or cherry.

Check your pheasant throughout the cook to make sure it isn’t getting too dry. Brush with a little oil or honey every so often.

Rest your bird for 20 minutes in tinfoil for 20 minutes before serving.

Best Smoker Recipe For Smoked Burgers

Have you ever considered smoking burgers? Although they are probably the first thing you think of when considering barbecuing, most people haven’t considered how cooking them slow and low really improves the flavour of a burger.

We are going to make our burgers from scratch and smoke them in the smoker for around 1 hour to 1 & ½ hours.

We want to aim for a fat ratio of 20% to 80% meat to get us the juiciest burgers.

Go to the butcher’s and get 500g of Chuck Steak Mince and 500g of Brisket Mince, which will make around 4 burger patties altogether.

Shape 4 patties with your hands and season with salt and pepper. To help them retain their structure wrap each patty in clingfilm and refrigerate for at least 30 minutes.

Smoke them at 110°C or 225°F until they reach an internal temperature will of 63°C or 145°F for medium rare, 71°C or 160°F for medium, 74°F or 165°F for well done.

Try the full article on how to smoke burgers if you would like.

Best Smoker Recipes – Pulled Pork in the Smoker

No smoker recipes article would be complete without including these next 2 ideas – Pulled Pork and 3-2-1 Baby Back Ribs.

For our pulled pork we are going to use pork shoulder and smoke it for 12 hours altogether – 6 hours unwrapped and 6 hours wrapped in tinfoil/butcher’s paper.

It’s a long smoke but worth it in the end.

Here are the ingredients for the sweet dry rub:

3 Tablespoons of Brown Sugar

2 Tablespoons of Sweet Smoked Paprika

1/2 Teaspoon of Chilli Powder (or more if you like heat)

1 Teaspoon of Onion Powder 

1 Teaspoon of Granulated Garlic (not the same as garlic powder)

1/2 Teaspoon Cayenne Pepper

2 Teaspoons of Freshly Ground Black Pepper

1 Tablespoon of Fine Sea Salt

Rub this all over your pork shoulder and then place it over indirect heat straight onto the grills of your smoker at 110°C or 225°F.

As mentioned in the brisket section we are going to hit a temperature stall a few hours in, and we need to wrap our pork at this point.

The stall usually occurs around 145°F-165°F or 63°C-74°C which is obviously well below the internal temperature we need to bring our pork to.

At this point tightly wrap the pork in paper/tinfoil and throw in a splash of cider or apple juice.

Return your pork to the smoker and cook to an internal temperature of 88-91°C or 190-195°F.

Pulled pork is traditionally served in a bap or bun with coleslaw.

Further information is available on the internal temperature for pork and pulled pork in general.

3-2-1 Baby Back Ribs – Classic Inclusion for a Best Smoker Recipes Article

The 3-2-1 method for bbq smoker ribs involves:

  • 3 hours in your smoker cooked directly on the grill at 225°F or 110°C
  • 2 hours cooking wrapped in butcher’s paper or foil with a little liquid (usually cider or apple juice)
  • 1 final hour of cooking at a higher heat unwrapped and basted with barbecue sauce

For the full article see here:

Best Smoker Recipes – Chicken Shish Kebab

Marinate some chicken cubes for 2 hours or overnight in these ingredients:

  • 200 ml natural yoghurt 
  • 6 boneless chicken thighs or 4 medium sized chicken breasts (thigh meat will be juicier and cost less, but it’s up to you)
  • 1 lemon
  • 2 cloves of garlic finely chopped
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp of Extra Hot Chilli Powder (more or less depending on your chilli tolerance!)

Place your chicken on skewers and cook in the smoker at 110C or 225F for around 30 minutes or until the chicken juices run clear.

For the full article try here:

Whole Spatchcocked Chicken – One of the Absolute Best Smoker Recipes for Chicken

Get your butcher to spatchcock a whole chicken for you.

Or you try it yourself if you’re feeling brave.

This will open out the chicken so that it cooks quicker and helps you get your BBQ sauce right inside.

You can slow cook your whole chicken at around 110 C for 2-3 hours in your smoker to make sure the meat is beautifully moist and tender. 

Internal temperature for cooked chicken is 74C or 165F.

Best Smoker Recipe For Corn on the Cob

Brush some corn on the cob with butter and lime juice and then sprinkle over some chili flakes, salt and pepper. 

Place in the smoker for a couple of hours over indirect heat to really impart smokey flavour. 110C or 225F will do the job nicely.

Best Smoker Recipe For Smoked Tomatoes to Make Homemade Ketchup

Put 6 big beef tomatoes in an aluminium tray. Season with salt and pepper and add a little oil.

Place inside the smoker for a couple of hours at 110C or 225F. 

Remove the smoked tomatoes and place in the blender.

Add the following ingredients to the blender to make an awesome smokey ketchup:

  • 1 tin of plum tomatoes
  • 1 teaspoon Onion powder
  • 2 tbsp Olive Oil
  • 80g or 1/2 cup of brown sugar
  • 1 teaspoon of Salt
  • 120ml or 1/2 cup of malt vinegar
  • 1 tbsp Tomato paste
  • 1 tsp Cinnamon powder
  • 1 tsp of Freshly Ground Black Pepper 
  • chilli flakes according to taste
  • 1 tsp of Garlic Powder

Smoked Lobster – Among the Best Seafood Smoker Recipes

Lobster is delicious anyway, but it’s even better smoked.

Boil your lobster in a pot of boiling water for 1 minute per ounce of lobster and then remove.

(Put the lobster in the freezer first to send it into a comatose state if you are concerned about being humane.)

Cut the lobster in half from head to tail, and then place in the smoker at 110°C or 225°F for around 45 minutes.

Serve with garlic butter or as a lobster roll.

Best Smoker Recipe For Smoked Mussels

Not too many of us have tried smoking mussels but it isn’t as difficult as you might think.

First of all scrub the shells and debeard them.

Steam your mussels first in a pan on the hob, until their shells are just starting to open.

Leave your mussels to smoke in their shells at 110°C or 225°F for a couple of hours.

Serve them with a garlic, white wine and cream sauce and crusty bread to soak up the sauce.

Best Smoker Recipe For Salmon

Smoked salmon takes a long time, especially to cure the fish but we wouldn’t want to leave it out. It’s a fantastic smoker recipe.

Place your salmon in a container with just enough water to cover it. Add 128g or 1 cup of brown sugar, 1/3 cup or 43g of salt, and leave it in the fridge overnight.

Take your salmon out of the brine, pat it down with kitchen paper, and leave to dry while you prepare your rub.

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 2 tablespoons brown sugar

Smoke on indirect heat at 110°C or 225°F for 3-4 hours until the internal temperature reaches until 145°F.

Make sure to brush the salmon with honey or maple syrup every so often during the cook. Salmon, like pork takes sweetness well.

We hope you enjoyed our top smoker recipes listicle!

If you enjoyed this article you could also try our ‘What is the Best Cut of Steak,’ article.

For another great article on ‘Smoker Recipes,’ try here:

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