Smoked Recipes

Low and slow smoked recipes for authentic BBQ flavor. Master the art of smoking with recipes for brisket, ribs, and classics.

The Complete Turkey Smoker Guide for Perfect Holiday Birds

Discover our top 7 turkey smokers tested for holiday cooking. Compare charcoal, electric & pellet models for perfect results every time.

Smoked Chicken Thighs: Juicy, Smoky, Fall-Off-the-Bone

Master smoked chicken thighs with our tested 7-ingredient dry rub. Two-phase cook for crispy skin, juicy meat, and deep smoke flavor every time.

Smoked Duck: The Complete Guide to Crispy, Rendered Skin

Master smoked duck with our tested recipe for whole duck and breast. Proper fat rendering, wood selection, and crisp-skin finishing techniques.

Juicy Smoked Brats with Beer Onions and Perfect Snap

Master smoked brats with steady smoker temps, juicy casings, wood choices, and beer onions for a crowd-ready cookout recipe with perfect snap.

Brine and Inject Turkey for Maximum Juicy Flavor

Master the brine-and-inject method for the juiciest turkey ever. Covers wet brine, dry brine, injection recipes, and when to use each technique.

Smoked Leg of Lamb: Complete Recipe for Tender, Flavorful BBQ

Master smoked leg of lamb with our tested recipe. Learn bone-in vs boneless, wood selection & step-by-step smoking at 225°F for perfect results.

Smoked Cream Cheese: The Easiest Appetizer You’ll Ever Make

Master smoked cream cheese with our tested 2-ingredient recipe. Low and slow at 225°F builds a golden crust with a warm, gooey center every time.

Bacon Burnt Ends: Three Textures, One Easy Recipe

Master bacon burnt ends with our tested recipe. Choose chewy-glazed, sticky-tender, or crisp-edged finishes for the ultimate party appetizer.

The Best Smoked Chicken Breast for Juicy, Tender Results

Master smoked chicken breast with our tested brine, dry rub, and step-by-step guide. Learn the right temp, smoke time, and wood for juicy results.

Smoked Mac and Cheese: Creamy, Smoky Perfection

Master smoked mac and cheese with our tested recipe. Rich cheese sauce, perfect smoke ring, and a golden crust — ready in under 2 hours on any smoker.

Smoked Chex Mix: The Smoky Snack You Can’t Stop Eating

Master smoked Chex Mix with our tested recipe. Exact smoker temps, stir timing, and 3 flavor variations for game day, holidays, and gifting.

Smoked Meatloaf: Transform Comfort Food with Cowboy Style

Master smoked meatloaf on your pellet grill with bold beef-pork blend, hickory smoke & mahogany bark. Transform comfort food into backyard glory.

Smoked Baked Beans: Rich, Smoky Flavor Every Time

Learn how to make rich, smoky baked beans in a cast iron skillet. This smoked baked beans recipe uses bacon, brown sugar, molasses, and BBQ sauce for the ultimate BBQ side dish.

Smoked Shotgun Shells: Crispy Bacon-Wrapped BBQ Snacks

Master smoked shotgun shells with our tested recipe — bacon-wrapped macaroni stuffed with seasoned meat and cheese, smoked to crispy perfection.

Poor Man’s Burnt Ends: Chuck Roast BBQ Magic

Master poor man's burnt ends using chuck roast. Smoke low and slow, braise in sauce, and get that sticky bark for a fraction of brisket's cost.

Smoked Rib Tips: The Ultimate Low & Slow Recipe

Master smoked rib tips with our expert guide. Learn temperatures, timing & techniques to transform these affordable cuts into tender, sticky BBQ gold.

Best Rib Racks for Smoking: Master Your Low-and-Slow Game in 2026

Discover the 6 best rib racks for smoking in 2025. Expert reviews of Weber, SOLIGT, and more to maximize your smoker capacity and achieve perfect results.

Smoked Pork Loin: Tender, Juicy, and Simple

Master smoked pork loin with our tested recipe. Smoke low and slow at 225°F for a juicy, tender roast with beautiful bark and 145°F doneness.

Smoked Pork Tenderloin: Tender, Juicy Every Time

Master smoked pork tenderloin with our tested recipe - ideal wood choice, smoker temp, cook time & easy seasoning for juicy, flavorful results every time.