19 Pellet Smoker Recipes That Make the Smell Alone Worth Every Hour They Take

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A pellet smoker can make the backyard smell like dinner long before anything reaches the table. These 19 pellet smoker recipes cover pork, beef, chicken, lamb, ham, wings, meatballs, stuffed appetizers, tomatoes, and spaghetti squash. Some finish in about an hour, while pulled pork, chicken al pastor, and a massive beef shank need most of the day. The long cooks, rising smoke, and changing temperatures give each recipe enough character to justify the time beside the smoker.

Grilled Smoked Pork Tenderloin with Mezcal BBQ Sauce

Mezcal sauce gives Smoked Pork Tenderloin with Mezcal BBQ Sauce a tangy, smoky finish with beer, fruit juice, cider vinegar, ketchup, and chipotle. Two pork tenderloins make six servings in 30 minutes. The spice-rubbed meat smokes at 250°F for about 20 minutes until it reaches 145°F, then rests for 10 minutes. Simmer the sauce for 15 to 20 minutes and serve it beside the sliced pork with coleslaw, beans, cornbread, or roasted potatoes.
Get the Recipe: Smoked Pork Tenderloin with Mezcal BBQ Sauce

Smoked Dill Pickle Wings

Pickle-brined chicken makes Smoked Dill Pickle Wings tangy before dried dill, garlic, pepper, and salt build the outer seasoning. Three pounds of wings make four servings in 1 hour 10 minutes, plus at least four hours of marinating. The wings smoke at 225°F for about one hour, then crisp at 450°F for three to four minutes per side. Pat them thoroughly dry after brining and serve them hot with ranch, pickles, celery, or potato salad.
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Traeger Smoked Leg of Lamb

Rosemary paste covers Traeger Smoked Leg of Lamb with thyme, garlic, olive oil, salt, and pepper beneath a dark smoked exterior. One bone-in leg makes six servings. The method begins with about two hours at room temperature, followed by one hour at 180°F and roughly two more hours at 225°F until the lamb reaches 135°F to 140°F. Rest it for at least 20 minutes before slicing and serve it with potatoes, asparagus, or roasted vegetables.
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Smoked Chicken Al Pastor

Pineapple layers give Smoked Chicken Al Pastor sweet edges around achiote-marinated chicken thighs with guajillo chiles, citrus, cumin, oregano, and chipotle. Three pounds of chicken make eight servings in 11 hours 10 minutes, including eight hours of marinating. The stacked meat smokes at 180°F for one hour, then finishes near 300°F for about two hours. Slice it directly from the vertical skewer for tacos, burritos, nachos, rice plates, or corn salad.
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Smoked New York Strip Roast

Coffee rub gives Smoked New York Strip Roast a dark crust with brown sugar, black pepper, ancho chile, garlic, onion, and cayenne. One four-pound roast makes six servings in 1 hour 35 minutes. The beef smokes at 180°F for about one hour before the temperature rises to 225°F and the center reaches 125°F. Rest it for 10 to 15 minutes, slice against the grain, and add potatoes, asparagus, or a crisp salad.
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Smoked Peach-Chipotle Wings

Peach glaze coats Smoked Peach-Chipotle Wings with jam, chipotle peppers, adobo sauce, and cider vinegar after the skin absorbs smoke. Two pounds of wings make four servings with five minutes of preparation and about one hour of smoking. The chicken cooks at 180°F until it reaches 165°F, then crisps at 450°F for four to five minutes per side. Toss the hot wings in the blended sauce and keep extra nearby for dipping.
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Smoked Carver Ham

Maple glaze turns Smoked Carver Ham glossy with brown sugar, cider vinegar, Dijon, cinnamon, cloves, garlic, onion, and chipotle. One four-pound ham makes eight servings in 2 hours 10 minutes. A cross-hatch pattern helps the glaze reach the meat before it smokes at 300°F for about two hours. Slice it thin or thick and serve the extra glaze over the top with potatoes, asparagus, vegetables, or bread.
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Smoked Garlic Parmesan Wings

Garlic butter gives Smoked Garlic Parmesan Wings a savory coating with chopped Parmesan, lemon juice, and red pepper flakes. Two pounds of wings make six servings in 1 hour 5 minutes. The chicken smokes at 225°F until it reaches 165°F, then returns at 450°F for three to four minutes per side. Toss the crisp wings with the butter-and-cheese mixture and serve them with ranch, blue cheese, celery, slaw, or other small bites.
Get the Recipe: Smoked Garlic Parmesan Wings

Smoked Meatballs

Beef-and-pork mixture keeps Smoked Meatballs moist with milk-soaked bread, eggs, Worcestershire sauce, Italian seasoning, garlic, and onion. Two pounds of meat form 36 meatballs and make six servings in 1 hour 40 minutes. The meatballs smoke at 180°F for 30 minutes, then finish at 225°F for about one hour until they reach 165°F. Rest them for 15 minutes and serve with barbecue sauce, marinara, cheese, pasta, bread, or a creamy dip.
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Traeger Smoked Chicken Spatchcock

Flattening the bird helps Traeger Smoked Chicken Spatchcock cook evenly while Montreal chicken seasoning reaches both sides and the skin. One whole chicken makes six servings in 2 hours 10 minutes. It smokes skin-side up at 180°F for one hour, then continues at 225°F until the meat reaches 165°F. Finish the skin at 450°F for five to 10 minutes, rest for 10 minutes, and carve it beside corn, potatoes, or salad.
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Smoked Beef Tenderloin

Whiskey marinade gives Smoked Beef Tenderloin a sweet, savory crust with Dijon, garlic, Worcestershire sauce, and brown sugar. One two-pound roast makes six servings in 2 hours 10 minutes. The coated beef smokes at 180°F for one and a half to two hours until the center reaches 125°F for medium rare. Rest it for 10 to 15 minutes before slicing, and serve it with potatoes, creamed corn, asparagus, or a substantial salad.
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Smoked Dry Rubbed Wings

Chili seasoning covers Smoked Dry Rubbed Wings with paprika, cumin, thyme, garlic, onion, hot smoked paprika, salt, and pepper. Two pounds of wings make six servings with 10 minutes of preparation and about one hour of smoking. The wings cook at 225°F until they reach 165°F, then crisp at 450°F for three minutes per side. Serve them without sauce, or add coleslaw, cornbread, ranch, vegetables, or another cooling side.
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Smoked Pulled Pork

Apple-juice spritzing keeps Smoked Pulled Pork moist beneath a mustard binder and a brown sugar, paprika, chile, garlic, onion, and cayenne rub. One five-pound pork butt makes 12 servings in 12 hours 10 minutes. The meat smokes at 225°F until it reaches 160°F, then finishes wrapped until it reaches 200°F to 205°F. Rest it for about one hour before shredding and serve it on buns, tacos, nachos, or plates.
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Smoked Chicken Legs with Red Pepper Glaze

Pepper-jelly glaze gives Smoked Chicken Legs with Red Pepper Glaze sweet heat from bourbon and Sriracha over garlic-and-rosemary chicken. Three pounds of legs make six servings with 10 minutes of preparation and 1 hour 30 minutes of cooking. The chicken smokes at 225°F until it reaches about 155°F, then gets coated and finishes at 375°F until it reaches 165°F. Reheat the remaining glaze before serving it alongside potatoes, corn, slaw, or salad.
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Smoked Ribeye Roast

Montreal seasoning forms the crust on Smoked Ribeye Roast with only olive oil needed to help it cling to the cap-off beef. One four-pound roast makes six servings with five minutes of preparation and about 2 hours 30 minutes of cooking. The roast smokes at 180°F for 30 minutes, then continues at 225°F until the center reaches 125°F. Rest it for at least 15 minutes before slicing and serve it with potatoes, asparagus, biscuits, or cauliflower.
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Smoked Tomatoes

Roma halves become Smoked Tomatoes with concentrated juices, garlic, olive oil, salt, pepper, and a mild wood-fired finish. Two pounds of tomatoes make six servings in 1 hour 10 minutes. The cut sides face upward in a grill basket while they smoke at 225°F for 45 to 60 minutes. Serve them on grilled bread with cheese, blend them into salsa or sauce, add them to chili, or pack them in oil for later meals.
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Pork Stuffed Smoked Jalapeno Poppers

Ground-pork filling makes Pork Stuffed Smoked Jalapeno Poppers substantial with cream cheese, green onions, cilantro, garlic, onion, chipotle, and bacon. Twelve jalapeños make four servings with 15 minutes of preparation and about 1 hour 30 minutes of cooking. The wrapped halves smoke at 180°F for 30 minutes, continue at 250°F for one hour, then finish over high heat to crisp the bacon. Serve them warm with barbecue sauce or other smoked appetizers.
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Smoked Shotgun Shells

Cannelloni tubes turn Smoked Shotgun Shells into bacon-wrapped bites filled with ground beef, cheddar, milk, garlic, onion, salt, and pepper. Fourteen shells make four servings in 1 hour 50 minutes. The stuffed pasta smokes at 225°F for about one hour, then gets brushed with barbecue sauce and cooks for another 30 to 45 minutes. Crisp the bacon briefly at higher heat and serve the shells hot as a heavy appetizer or game-day plate.
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Smoked Thor’s Hammer

Chipotle butter turns Smoked Thor’s Hammer into an all-day beef shank with garlic, adobo, paprika, onion powder, lime, salt, and pepper. One eight- to 10-pound shank makes eight servings with 10 minutes of preparation and about 10 hours of cooking. The meat smokes at 180°F for four hours, then finishes wrapped at 300°F for five to six hours until it reaches 205°F. Rest it for 30 minutes and serve the pulled beef with tacos, nachos, or smoked sides.
Get the Recipe: Smoked Thor’s Hammer