19 Flavorful Smoked Vegetable Recipes Savory

Looking to add a smoky twist to your veggie game? Whether you’re a grill master or a stovetop smoker, these 19 Flavorful Smoked Vegetable Recipes will turn ordinary produce into bold, savory delights. Perfect for weeknight dinners, backyard BBQs, or meal prep with a punch—get ready to fire up your taste buds and dive into these irresistibly charred, smoky creations!

Smoked Garlic Parmesan Asparagus

This smoky, cheesy asparagus side dish is a game-changer—easy enough for weeknights but fancy enough to impress guests.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss asparagus with 2 tbsp olive oil, 3 cloves minced garlic, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 12–15 minutes until tender-crisp and lightly charred at the tips.
4. Sprinkle with 1/4 cup Parmesan cheese and 1 tsp lemon zest. Return to oven for 1–2 minutes just until cheese melts.

The smoky paprika and nutty Parmesan create a bold umami punch, while the lemon zest brightens every bite. Tip: For extra depth, use a microplane to grate the Parmesan—it melts into a delicate, crispy crust.

Smoked Honey Glazed Carrots

These smoked honey glazed carrots are a sweet, smoky side dish that’ll steal the spotlight at any dinner—no fancy equipment required!

• 1 lb whole carrots, peeled and trimmed
• 2 tbsp unsalted butter, melted
• 2 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

1. Preheat a smoker or grill (with smoke box) to 275°F. If using an oven, preheat to 375°F and add 1/2 cup wood chips to a foil packet poked with holes.
2. Toss carrots with 2 tbsp melted butter, 2 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange carrots in a single layer on a grill tray or baking sheet. Smoke (or bake) for 45–50 minutes, flipping halfway, until tender and caramelized at the edges.
4. Garnish with 1 tbsp chopped parsley before serving.

The gentle smoke infusion balances the honey’s sweetness, giving these carrots a campfire-worthy depth without overpowering their natural flavor.

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

Smoked BBQ Corn on the Cob

This smoked BBQ corn on the cob is a summer game-changer—charred, buttery, and kissed with smoky-sweet flavor that’ll have everyone reaching for seconds.

Ingredients:

• 4 ears of corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 cup BBQ sauce (plus extra for serving)
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Prep the grill: Preheat your smoker or grill to 275°F (or set up indirect heat on a charcoal/gas grill). Add wood chips (hickory or applewood work great) for smoke.
2. Season the corn: Brush the corn with 1 tbsp olive oil. In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp chili powder, and 1/2 tsp kosher salt. Sprinkle evenly over the corn.
3. Smoke: Place the corn directly on the grill grates, close the lid, and smoke for 20 minutes, turning halfway.
4. Glaze: Brush the corn with 1/4 cup BBQ sauce and smoke for another 5–10 minutes until caramelized and tender.
5. Finish: Remove from heat, drizzle with 2 tbsp melted butter, and sprinkle with fresh cilantro (if using). Serve with extra BBQ sauce on the side.

The low-and-slow smoke transforms ordinary corn into something magical—tender kernels with a sticky, tangy crust and a whisper of campfire aroma.

Tip: For extra flair, roll the hot corn in crumbled cotija cheese or a squeeze of lime juice before serving.

Smoked Maple Sweet Potatoes

These sweet potatoes get a double dose of cozy flavor—smoky paprika and rich maple syrup—for a side dish that’s anything but basic.

Ingredients

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
4. Drizzle with 2 tbsp maple syrup, toss gently, and return to the oven for 5 minutes until glossy.

The smoky-sweet glaze clings to every tender bite, making these irresistible straight from the pan. Tip: For extra depth, add a pinch of cayenne with the paprika!

Smoked Herb Butter Mushrooms

These smoky, buttery mushrooms are packed with fresh herb flavor—perfect for tossing on the grill or roasting in the oven for a fuss-free side dish.

Ingredients:

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

Instructions:

1. Preheat a smoker or grill to 350°F (or preheat oven to 375°F if roasting).
2. In a large bowl, whisk together 3 tbsp melted butter, 2 tbsp olive oil, 2 cloves minced garlic, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Toss the mushrooms in the herb butter mixture until evenly coated.
4. Arrange mushrooms in a single layer on a grill basket or baking sheet. Smoke (or roast) for 20–25 minutes, stirring once halfway, until tender and deeply golden.

The smoky paprika and fresh herbs create a rich, savory depth that makes these mushrooms irresistible—they’ll disappear fast!

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

Smoked Balsamic Brussels Sprouts

These caramelized Brussels sprouts get a smoky-sweet upgrade with a kiss of balsamic glaze—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze
• 1 tbsp honey

Instructions:

1. Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway, until crispy and charred at the edges.
3. Whisk together 2 tbsp balsamic glaze and 1 tbsp honey. Drizzle over sprouts and toss to coat. Return to oven for 3–5 minutes until glaze is sticky.

The double-hit of smoky paprika and syrupy balsamic-honey creates a bold contrast with the sprouts’ earthy crunch. Tip: For extra texture, sprinkle with crumbled bacon or toasted pecans before serving.

Smoked Chili Lime Zucchini

This zesty, smoky zucchini side dish is a game-changer—charred edges, tangy lime, and a hint of heat make it irresistible.

Ingredients:

• 2 medium zucchinis, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil
• 1 tbsp lime juice (about 1/2 lime)
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Prep the zucchini: Toss zucchini rounds with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Grill or pan-sear: Heat a grill or cast-iron skillet over medium-high. Cook zucchini in a single layer for 3–4 minutes per side until deeply charred and tender.
3. Finish with lime: Transfer zucchini to a plate, drizzle with 1 tbsp lime juice, and sprinkle with cilantro (if using). Serve warm.

The smoky paprika and bright lime play off each other perfectly, while the char adds a restaurant-worthy texture. Tip: For extra depth, add a pinch of brown sugar to the spice mix before cooking.

Smoked Cumin Spiced Cauliflower

This smoky, warmly spiced cauliflower is a simple yet show-stopping side—perfect for adding a little flair to weeknight dinners.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tbsp smoked cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with 3 tbsp olive oil, 1 tbsp smoked cumin, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp smoked paprika until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until edges are crispy and caramelized.
4. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp chopped parsley before serving.

The double hit of smoked cumin and paprika gives this dish a deep, almost meaty richness—while the lemon brightens it all up. Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Smoked Paprika Bell Peppers

Roasted bell peppers get a bold upgrade with smoked paprika, turning a simple veggie into a showstopper with minimal effort.

Ingredients:

• 4 large bell peppers (mixed colors), sliced into 1-inch strips
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp honey
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss bell peppers with 3 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
3. Spread peppers in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway, until softened and slightly charred at the edges.
4. Drizzle with 1 tbsp honey and toss gently. Roast for 5 more minutes until glossy.
5. Transfer to a serving dish and sprinkle with 1 tbsp chopped parsley.

The honey caramelizes into a sticky glaze, balancing the smokiness of the paprika—it’s like barbecue flavor, but brighter and fresher.

Tip: For extra depth, add a pinch of cayenne with the paprika. The subtle heat plays beautifully with the sweetness.

Smoked Rosemary Garlic Potatoes

These smoky, garlicky potatoes are a game-changer—crispy on the outside, fluffy inside, and packed with woodsy rosemary flavor.

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

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Spread in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, flipping halfway, until deeply golden and crisp at the edges.

The smoky paprika and fresh rosemary create a cozy campfire aroma, while the garlic caramelizes into sweet, sticky bits. Tip: For extra crispiness, press potatoes lightly with a spatula halfway through roasting to maximize surface contact.

Smoked Teriyaki Eggplant

This smoky-sweet eggplant dish is a game-changer—caramelized edges, tender flesh, and a sticky teriyaki glaze that’ll have you licking the plate.

Ingredients

• 2 medium eggplants, sliced into 1-inch thick rounds
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Prep the glaze: Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp smoked paprika, and 2 cloves minced garlic in a small bowl.
2. Smoke the eggplant: Heat a grill or stovetop smoker to 375°F. Brush eggplant slices with 1 tbsp vegetable oil and smoke for 8–10 minutes per side until tender and lightly charred.
3. Glaze & finish: Brush smoked eggplant generously with the teriyaki glaze and cook another 2 minutes per side until sticky. Drizzle with 1 tbsp sesame oil, then sprinkle with 1 tsp sesame seeds and green onions.

The magic here? Smoking gives the eggplant a meaty depth that balances the glaze’s sweetness—no one will believe it’s vegan! Tip: No smoker? Use 1/2 tsp liquid smoke in the glaze and roast the eggplant at 425°F for 20 minutes instead.

Smoked Cajun Spiced Okra

If you think okra is just for gumbo, this smoky, spicy twist will change your mind—it’s finger-licking good right off the grill!

Ingredients:

• 1 lb fresh okra, stems trimmed (leave pods whole)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper (optional for heat)

Instructions:

1. Prep the okra: Toss okra with 2 tbsp olive oil in a large bowl until evenly coated.
2. Season: Sprinkle with 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp cayenne (if using). Mix well.
3. Smoke: Preheat smoker to 225°F (use hickory or pecan wood for best flavor). Arrange okra in a single layer on the grill grate. Smoke for 45–60 minutes, stirring once halfway, until tender with slightly crispy edges.

The low-and-slow smoke mellows okra’s sliminess while amplifying its natural sweetness—plus, that Cajun kick is downright addictive!

Tip: For extra crunch, finish under the broiler for 2–3 minutes after smoking.

Smoked Lemon Herb Broccoli

This smoky, zesty broccoli side dish is a game-changer—charred edges, bright citrus, and just a hint of herbs make it irresistible.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 lemon
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat a grill or grill pan to medium-high heat (about 400°F). If using an oven, preheat broiler to high and line a sheet pan with foil.
2. In a large bowl, toss broccoli with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill broccoli for 8–10 minutes, turning occasionally, until lightly charred and tender-crisp. (If broiling, spread on the sheet pan and broil for 6–8 minutes, watching closely.)
4. Transfer to a serving dish and immediately toss with the zest and juice of 1 lemon and 1 tbsp chopped parsley.

The smoky paprika and fresh lemon play off each other perfectly, while the quick char keeps the broccoli crisp-tender—no mushy veggies here!

Tip: For extra depth, add a pinch of red pepper flakes with the spices.

Smoked Chipotle Butternut Squash

Roasted butternut squash gets a smoky upgrade with chipotle peppers and a touch of maple syrup—perfect for turning a simple side into the star of the table.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder (or 1 minced chipotle in adobo for extra heat)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash with olive oil, maple syrup, smoked paprika, cumin, chipotle powder, salt, and black pepper until evenly coated.
3. Spread squash in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until caramelized and fork-tender.
4. Garnish with fresh cilantro before serving.

The smoky heat from the chipotle plays off the squash’s natural sweetness, while the maple syrup adds just enough gloss to make every bite irresistible.

Tip: For extra depth, drizzle with a squeeze of lime juice right before serving—it brightens up all the rich flavors!

Smoked Garlic Butter Green Beans

These smoky, buttery green beans are the ultimate upgrade to your weeknight veggie game—ready in under 20 minutes with a flavor that tastes like it took hours.

Ingredients:

• 1 lb fresh green beans, trimmed
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• 1 tbsp lemon juice

Instructions:

1. Blanch the green beans in a pot of boiling salted water for 2 minutes, then drain and rinse under cold water to stop the cooking.
2. In a large skillet over medium heat, melt the butter (3 tbsp). Add the minced garlic and sauté for 30 seconds until fragrant.
3. Stir in the smoked paprika (1 tsp), kosher salt (½ tsp), and black pepper (¼ tsp), then add the green beans. Toss to coat and cook for 3–4 minutes, until tender-crisp.
4. Remove from heat, drizzle with lemon juice (1 tbsp), and toss once more. Serve immediately.

The smoky paprika and garlic butter cling to every bite, while the lemon brightens it all up—no one will believe how simple this is!

Tip: For extra depth, swap half the butter with bacon fat and garnish with crispy bacon bits.

Smoked Honey Mustard Carrots and Parsnips

These smoky-sweet roasted roots are glazed to sticky perfection—a side dish that steals the show without any fuss.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch sticks
• 1 lb parsnips, peeled and cut into 2-inch sticks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp whole-grain mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss carrots and parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet.
3. Roast for 20 minutes, flipping halfway, until just tender.
4. Meanwhile, whisk together 2 tbsp honey, 1 tbsp whole-grain mustard, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a small bowl.
5. Drizzle the honey-mustard glaze over the vegetables, toss to coat, and roast 5–7 more minutes until caramelized at the edges.

The smoky paprika and punchy mustard balance the honey’s sweetness, while high heat gives the veggies irresistible crispy bits. Tip: For extra depth, add a splash of apple cider vinegar to the glaze!

Smoked Pesto Cherry Tomatoes

These juicy cherry tomatoes get a smoky, herby upgrade with a quick roast and a dollop of pesto—perfect for tossing into pasta or piling onto crusty bread.

Ingredients:

• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp store-bought or homemade pesto
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F. Toss cherry tomatoes with 2 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp salt on a baking sheet.
2. Roast for 15–18 minutes until tomatoes are blistered and slightly caramelized at the edges.
3. Remove from oven and immediately drizzle with 2 tbsp pesto, gently tossing to coat. Sprinkle with 1 tbsp Parmesan (if using).

The smoky paprika plays off the bright pesto, while the tomatoes burst with jammy sweetness—ideal for adding depth to weeknight meals. Tip: For extra smokiness, use a grill pan or smoker instead of the oven!

Smoked Soy Ginger Bok Choy

This smoky, savory bok choy gets a punch of umami from soy and a bright kick of ginger—ready in just 15 minutes for a weeknight side that steals the show.

Ingredients:

• 1 lb baby bok choy, halved lengthwise
• 2 tbsp neutral oil (like avocado or grapeseed)
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tsp grated fresh ginger
• 1 tsp smoked paprika
• 1 garlic clove, minced
• 1 tsp sesame seeds (for garnish)

Instructions:

1. Heat oil in a large skillet over medium-high. Add bok choy cut-side down and cook undisturbed for 3 minutes until lightly charred.
2. Flip bok choy. Add soy sauce, maple syrup, rice vinegar, ginger, smoked paprika, and garlic, swirling the pan to coat. Cook 2 more minutes until stems are tender-crisp.
3. Transfer to a plate, drizzle with any remaining pan sauce, and sprinkle with sesame seeds.

The smoky paprika plays off the sweet-savory glaze, while the quick char keeps the bok choy crunchy. Tip: For extra depth, add a drop of liquid smoke with the soy sauce.

Smoked Thyme and Sage Acorn Squash

This cozy, aromatic side dish turns humble acorn squash into something special with a smoky, herby finish—perfect for impressing guests or just treating yourself.

Ingredients

• 1 medium acorn squash (about 1½ lbs), halved and seeded
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh sage
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with 1 tbsp olive oil. Place cut-side down on the baking sheet and roast for 25 minutes.
3. Meanwhile, whisk together the remaining 1 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, 1 tsp thyme, 1 tsp sage, ½ tsp salt, and ¼ tsp pepper in a small bowl.
4. Flip the squash cut-side up and brush evenly with the spice mixture. Return to the oven for 10–12 minutes until caramelized and fork-tender.

The smoky paprika and fresh herbs create a bold contrast with the squash’s natural sweetness—no one will guess how simple it is!

Tip: For extra smokiness, sprinkle with a pinch of flaky salt and a dash of paprika right before serving.

Conclusion

With these 19 Flavorful Smoked Vegetable Recipes, you’ve got endless ways to savor smoky, savory goodness. Whether you’re a grilling pro or just starting out, there’s something here to excite your taste buds. Try a few, leave a comment with your favorite, and don’t forget to share the love on Pinterest—happy smoking!