18 Flavorful 2 Hour Smoker Recipes Perfect for Weeknights

Weeknight dinners just got a whole lot tastier! If you think smoking meat is a weekend-only affair, think again. We’ve rounded up 18 flavorful smoker recipes that cook in just 2 hours or less—perfect for busy evenings when you crave that rich, smoky goodness without the wait. From juicy chicken to fall-off-the-bone ribs, these dishes prove quick and easy doesn’t mean sacrificing flavor. Ready to fire up the smoker? Let’s dive in!

Smoked Garlic Butter Shrimp

These smoky, buttery shrimp are a quick yet impressive dish—perfect for weeknight dinners or backyard gatherings.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. In a large skillet over medium heat, melt 2 tbsp butter. Add shrimp and cook for 2 minutes per side until pink but not fully opaque. Transfer to a plate.
2. Reduce heat to low. Melt 1 tbsp butter in the same skillet. Add garlic and sauté for 30 seconds until fragrant. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Return shrimp to the skillet, tossing to coat in the garlic butter. Cook for 1 more minute. Remove from heat and drizzle with 1 tbsp lemon juice and sprinkle with parsley.

The smoky paprika and rich garlic butter create a bold flavor that’s balanced by the bright lemon finish—no grill required!

Tip: For extra smokiness, use a handheld smoker or add a pinch of chipotle powder with the paprika.

Quick Smoked BBQ Chicken Thighs

These smoky, juicy chicken thighs come together fast with a shortcut stovetop smoke method—no grill required!

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for serving)
• 1 tbsp wood chips (hickory or applewood), soaked in water for 15 minutes

Instructions:

1. Pat chicken thighs dry with paper towels. Rub with 1 tbsp olive oil, then evenly coat with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp brown sugar, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Heat a large cast-iron skillet over medium-high. Add chicken skin-side down and cook 5–6 minutes until deeply golden. Flip and cook 4 minutes more.
3. Reduce heat to low. Drain wood chips and scatter around the skillet’s edge (they’ll smoke but not burn). Immediately cover with a tight lid and smoke for 8 minutes.
4. Uncover, brush thighs with 1/2 cup BBQ sauce, and cook uncovered 2–3 minutes until glaze sets. Serve with extra sauce.

The stovetop smoke trick gives these thighs campfire flavor in half the time—perfect for weeknights when you’re craving that low-and-slow taste.

Tip: For extra crisp skin, broil for 1–2 minutes after glazing (watch closely!).

Smoked Honey Glazed Pork Chops

These juicy pork chops get a double dose of flavor—smoky from the grill and sweet from a sticky honey glaze that caramelizes beautifully.

Ingredients

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced

Instructions

1. Preheat grill or smoker to 275°F. Pat pork chops dry, then rub with 2 tbsp olive oil and season evenly with 1 tsp kosher salt, 1 tsp smoked paprika, and 1/2 tsp black pepper.
2. Place chops on the grill, close the lid, and smoke for 30 minutes, flipping once halfway.
3. Meanwhile, whisk together 1/4 cup honey, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1 clove minced garlic in a small bowl.
4. Increase grill heat to 400°F. Brush chops generously with the glaze and cook for 3–4 minutes per side, until internal temperature reaches 145°F and the glaze is bubbly and charred at the edges.

The magic here is in the contrast—tender, smoky meat with a glossy, sweet-tart crust that clings to every bite.

Tip: Let chops rest for 5 minutes before serving; the glaze will thicken slightly as it cools.

Smoked Lemon Herb Salmon

This smoky, citrusy salmon is a showstopper with minimal effort—perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients:

• 1 (1.5 lb) salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tbsp fresh lemon zest
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 lemon slices (for garnish)
• Fresh dill sprigs (for garnish)

Instructions:

1. Preheat smoker to 225°F and add applewood or hickory chips.
2. Pat salmon dry with paper towels. Brush evenly with 2 tbsp olive oil.
3. In a small bowl, mix 1 tbsp lemon zest, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Rub mixture over salmon.
4. Place salmon skin-side down on smoker grates. Smoke for 45–60 minutes, until internal temperature reaches 145°F and flesh flakes easily.
5. Garnish with lemon slices and fresh dill before serving.

The gentle smoke infusion pairs magically with the bright lemon and earthy thyme, creating a melt-in-your-mouth texture. Tip: For extra smokiness, let the salmon rest in the smoker (off heat) for 10 minutes after cooking.

Smoked Cajun Sausage and Veggies

This smoky, one-pan wonder brings bold Cajun flavors to your weeknight dinner with minimal cleanup—just toss, roast, and enjoy!

• 1 lb smoked Cajun-style sausage, sliced into ½-inch rounds
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 medium zucchini, sliced into ½-inch half-moons
• 1 small red onion, cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a large bowl, toss sausage, bell pepper, zucchini, and red onion with olive oil, Cajun seasoning, garlic powder, smoked paprika, and salt until evenly coated.
3. Spread mixture in a single layer on the prepared pan. Roast for 20–22 minutes, stirring halfway, until veggies are caramelized and sausage is crispy at the edges.

The smoky paprika and Cajun seasoning cling to every bite, while the roasted veggies soften just enough to balance the sausage’s snap. Tip: Serve over grits or rice to soak up the spicy pan juices!

Smoked Teriyaki Beef Skewers

These skewers bring together the rich smokiness of grilled beef with the sweet-savory punch of homemade teriyaki—perfect for your next backyard cookout.

Ingredients:

• 1.5 lbs flank steak, cut into 1-inch strips
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1/4 tsp black pepper. Reserve 1/4 cup of the marinade for basting.
2. Add the flank steak to the remaining marinade, tossing to coat. Cover and refrigerate for at least 2 hours (or up to overnight).
3. Thread the beef onto soaked skewers, folding the strips accordion-style for even cooking.
4. Preheat a smoker or grill to 275°F (indirect heat for grills). Smoke the skewers for 20–25 minutes, basting with the reserved marinade halfway through, until the beef reaches 135°F for medium-rare.
5. Let rest for 5 minutes before serving.

The low-and-slow smoke infuses the beef with depth, while the sticky teriyaki glaze caramelizes into a glossy finish—no fancy takeout required!

Tip: For extra char, finish the skewers over direct heat for 1–2 minutes per side.

Smoked Maple Bourbon Ribs

These ribs are fall-off-the-bone tender with a sticky-sweet glaze that balances smoky depth, maple warmth, and a bourbon kick—perfect for weekend gatherings.

Ingredients

• 1 rack (3–4 lbs) baby back ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Instructions

1. Prep ribs: Remove the membrane from the back of the ribs. In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub evenly over both sides of the ribs.
2. Smoke: Preheat smoker to 250°F. Smoke ribs, meat-side up, for 3 hours, spritzing with water every 45 minutes to keep moist.
3. Make glaze: In a saucepan, whisk 1/2 cup maple syrup, 1/4 cup bourbon, 2 tbsp apple cider vinegar, and 1 tbsp Dijon mustard. Simmer for 5 minutes until slightly thickened.
4. Glaze & finish: Brush ribs with half the glaze. Smoke for 30 more minutes, then brush with remaining glaze and smoke another 15 minutes until caramelized.

The bourbon’s oakiness cuts through the maple’s sweetness, while the slow smoke renders the ribs impossibly juicy. Tip: For extra depth, add a pinch of cayenne to the rub!

Smoked Spicy Pulled Chicken Sliders

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 cup barbecue sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 12 slider buns
• 1/2 cup pickled jalapeños (optional)

Instructions:

1. In a bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Rub chicken thighs evenly with the spice blend.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Sear chicken for 3–4 minutes per side until lightly charred.
3. Transfer chicken to a slow cooker. Whisk together 1/2 cup barbecue sauce, 2 tbsp apple cider vinegar, and 1 tbsp honey, then pour over chicken. Cover and cook on low for 4 hours.
4. Shred chicken with two forks, mixing it into the sauce. Pile onto slider buns and top with pickled jalapeños if desired.

The slow cooker ensures melt-in-your-mouth texture, while the smoky-spicy glaze clings to every bite—perfect for game day or backyard hangs.

Tip: For extra smokiness, add a pinch of chipotle powder to the spice rub.

Smoked Garlic Parmesan Wings

These wings are a game-day dream—smoky, garlicky, and loaded with rich Parmesan flavor, all without needing a deep fryer.

Ingredients

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Prep wings: Toss wings with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F and smoke for 1.5 hours, flipping halfway, until golden and crisp.
3. Garlic butter glaze: In a small bowl, whisk 3 tbsp melted butter with minced garlic. Brush over smoked wings.
4. Finish: Sprinkle wings with ½ cup Parmesan and 2 tbsp parsley, then broil on high for 2–3 minutes until cheese is bubbly.

The double hit of smoke and nutty Parmesan makes these wings irresistible—they’re fancy enough for a dinner party but messy enough to feel like a treat.

Tip: For extra crispiness, pat wings dry with paper towels before seasoning.

Smoked Pineapple Glazed Ham

This sweet and smoky glazed ham is a showstopper—caramelized pineapple and a hint of spice make it irresistible for any holiday or weekend feast.

Ingredients:

• 1 (8-10 lb) bone-in, fully cooked ham
• 1 cup pineapple juice
• 1/2 cup packed brown sugar
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cloves
• 1 fresh pineapple, cored and sliced into rings

Instructions:

1. Preheat smoker or oven to 325°F. Score the ham in a diamond pattern and place it in a roasting pan.
2. In a saucepan, whisk together 1 cup pineapple juice, 1/2 cup brown sugar, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1/2 tsp ground cloves. Simmer for 5 minutes until slightly thickened.
3. Brush half the glaze over the ham, then arrange pineapple rings on top, securing with toothpicks. Reserve remaining glaze.
4. Smoke or bake for 1.5–2 hours, basting with glaze every 30 minutes, until internal temperature reaches 140°F and the pineapple is caramelized.
5. Rest for 15 minutes before slicing. Serve with any extra glaze on the side.

The smoky-sweet glaze and juicy pineapple create a sticky, glossy crust that’s packed with flavor—no one will guess how simple it is!

Tip: For extra char, broil the ham for 2–3 minutes at the end (watch closely!).

Smoked Chipotle Lime Corn on the Cob

This smoky, tangy corn on the cob is a game-changer for summer BBQs—it’s got just the right kick of heat and a bright citrus finish.

Ingredients:

• 4 ears of corn, husks on
• 2 tbsp unsalted butter, melted
• 1 tbsp lime juice (about 1 lime)
• 1 tsp smoked paprika
• 1 tsp chipotle powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Lime wedges and chopped cilantro, for serving

Instructions:

1. Preheat grill to medium-high (about 400°F). Soak corn (husks on) in cold water for 10 minutes to prevent burning.
2. Grill corn for 15–20 minutes, turning occasionally, until husks are charred and kernels are tender. Let cool slightly, then peel back husks.
3. In a small bowl, whisk together melted butter, lime juice, smoked paprika, chipotle powder, garlic powder, salt, and black pepper. Brush generously over the warm corn.
4. Serve immediately with lime wedges and a sprinkle of cilantro.

The smoky chipotle and zesty lime create a bold contrast that’ll make this your go-to grilled corn recipe. Tip: For extra char, grill husked corn directly for 2–3 minutes after buttering.

Smoked Herb Crusted Turkey Breast

This juicy, herb-packed turkey breast gets a smoky kiss from the grill, making it a showstopper without the fuss of a whole bird.

Ingredients:

• 1 (3–4 lb) boneless, skin-on turkey breast
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp dried thyme
• 1 tbsp dried rosemary, crushed
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 cup applewood or hickory wood chips, soaked

Instructions:

1. Prep the turkey: Pat the turkey breast dry with paper towels. Rub evenly with 2 tbsp olive oil.
2. Make the rub: In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp thyme, 1 tbsp rosemary, 2 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Press the mixture onto all sides of the turkey.
3. Smoke: Preheat your smoker to 275°F. Add soaked wood chips to the coals or smoker box. Place the turkey breast skin-side up on the grate. Smoke for 2–2.5 hours until the internal temperature reaches 165°F at the thickest part.
4. Rest: Transfer to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.

The smoky crust locks in moisture while the herbs create a fragrant, earthy contrast—no brining required!

Tip: For extra crispy skin, crank the smoker to 350°F for the last 10 minutes.

Smoked BBQ Brisket Tacos

These smoky, tender brisket tacos are packed with bold BBQ flavor and just the right amount of spice—perfect for your next taco night with a twist.

Ingredients:

• 1 (3–4 lb) beef brisket, trimmed
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for serving)
• 8 small flour tortillas, warmed
• 1 cup shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat smoker to 250°F. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub the mixture evenly over the brisket.
2. Smoke the brisket for 6–7 hours, spritzing with water every hour, until internal temperature reaches 200°F and the meat is fork-tender.
3. Remove brisket from smoker, tent with foil, and rest for 30 minutes. Shred the meat, then toss with 1/2 cup BBQ sauce.
4. Fill warmed tortillas with shredded brisket, top with shredded cabbage and chopped cilantro. Serve with lime wedges and extra BBQ sauce on the side.

The slow-smoked brisket melts into the tangy BBQ sauce, while the crisp cabbage and fresh lime brighten every bite.

Tip: For extra smoky depth, add a chunk of hickory or mesquite wood to your smoker.

Smoked Apple Cider Pork Tenderloin

This tender, smoky pork tenderloin gets a sweet-tangy kick from apple cider glaze—perfect for impressing guests or treating yourself to a cozy weekend meal.

Ingredients:

• 1 (1.5 lb) pork tenderloin
• 1 cup apple cider
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Prep the glaze: In a small saucepan, combine 1 cup apple cider, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp Dijon mustard. Simmer over medium heat for 15 minutes until reduced by half (like thin syrup). Set aside.
2. Season the pork: Rub pork tenderloin with 1 tbsp olive oil, then coat evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Smoke or roast: Preheat smoker to 225°F (or oven to 375°F). Smoke pork for 1.5 hours (or roast for 25 minutes) until internal temp reaches 145°F, brushing with glaze every 20 minutes.
4. Rest and serve: Let pork rest 10 minutes, then slice and drizzle with remaining glaze.

The magic here? The cider glaze caramelizes into a sticky, smoky-sweet crust while keeping the pork juicy. Tip: For extra depth, add a splash of bourbon to the glaze while reducing.

Smoked Chili Lime Shrimp Tacos

These smoky, zesty shrimp tacos are a flavor explosion—perfect for a quick weeknight dinner or a weekend cookout with friends.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup crumbled cotija cheese
• Lime wedges, for serving

Instructions:

1. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt, and the juice of 1 lime until evenly coated. Let marinate for 10 minutes.
2. Heat a grill or skillet over medium-high. Cook the shrimp for 2–3 minutes per side until opaque and slightly charred.
3. Warm the tortillas on the grill or in a dry skillet for 30 seconds per side.
4. Assemble tacos with shrimp, shredded cabbage, crumbled cotija, and chopped cilantro. Serve with lime wedges.

The smoky paprika and bright lime create a bold contrast that makes these tacos unforgettable—no fancy equipment required!

Tip: For extra depth, add a pinch of brown sugar to the marinade.

Smoked Garlic Butter Mushrooms

These smoky, buttery mushrooms are a game-changer—rich with garlic and a hint of char from the grill or smoker.

Ingredients:

• 1 lb cremini mushrooms, cleaned and stems trimmed
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your smoker or grill to 225°F (for indirect heat). If using a grill, set up a smoke box with wood chips (hickory or applewood work well).
2. In a small bowl, whisk together the melted butter, minced garlic, thyme, smoked paprika, kosher salt, and black pepper.
3. Toss the mushrooms in the butter mixture until evenly coated, then transfer to a grill basket or aluminum foil tray.
4. Smoke for 45–60 minutes, stirring once halfway, until the mushrooms are tender and infused with smoky flavor.

The low-and-slow smoke gives these mushrooms an incredible depth, while the garlic butter keeps them luxuriously juicy. Perfect for topping steaks or scooping straight onto crusty bread.

Tip: For extra richness, finish with a sprinkle of grated Parmesan right after smoking.

Smoked Sweet and Spicy Drumsticks

These drumsticks are a crowd-pleaser—sticky, smoky, and just the right balance of sweet and heat. Perfect for game day or a backyard BBQ!

Ingredients:

• 8 chicken drumsticks
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Prep the chicken: Pat drumsticks dry, then rub with 2 tbsp olive oil.
2. Season: In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle evenly over the drumsticks.
3. Smoke: Preheat smoker to 275°F. Smoke drumsticks for 1.5 hours, flipping halfway, until internal temp reaches 165°F.
4. Glaze: In a saucepan, warm 1/4 cup honey and 2 tbsp hot sauce over low heat until thin. Brush generously over drumsticks and smoke for 10 more minutes to set the glaze.

The double hit of smoke—first from the paprika, then the smoker—gives these drumsticks incredible depth, while the honey-hot sauce glaze adds a glossy, finger-licking finish.

Tip: For extra char, finish drumsticks under the broiler for 2–3 minutes after glazing.

Smoked Rosemary Garlic Potatoes

These smoky, garlicky potatoes are a game-changer—crispy on the outside, fluffy on the inside, and infused with woodsy rosemary. Perfect for your next BBQ or weeknight side!

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat smoker to 225°F and add wood chips (hickory or applewood work well).
2. In a large bowl, toss potatoes with 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp rosemary, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until evenly coated.
3. Spread potatoes in a single layer on a smoker-safe tray or foil. Smoke for 1.5 hours, stirring halfway, until tender and lightly crisp.
4. Increase smoker temp to 400°F (or transfer to a preheated oven) and cook for 10 more minutes for extra crispiness.

The low-and-slow smoke gives these potatoes an irresistible depth of flavor, while the high-heat finish guarantees that perfect crunch. Tip: For a shortcut, parboil the potatoes for 5 minutes before smoking to speed up the cook time!

Conclusion

With these 18 flavorful smoker recipes ready in just 2 hours, weeknight dinners just got a whole lot tastier! Whether you’re craving smoky ribs, juicy chicken, or savory veggies, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this article for later. Happy smoking!