Smoked meat has a way of making dinner feel like it came with its own event. These 17 recipes bring beef roasts, pulled pork, spatchcock chicken, pork tenderloin, lamb, wings, meatloaf, chicken al pastor, tomahawk steak, and glazed chicken legs into one smoker-heavy lineup. Some build deep rubs and crusty edges, while others lean on crisped skin, sticky glaze, or slow smoke. The list gives readers smoky mains for weekends, cookouts, holidays, and any backyard table that needs something worth talking about.
Smoked New York Strip Roast
Smoked in 1 hour and 35 minutes, Traeger Smoked New York Strip Roast serves 6 with a 4-pound boneless New York strip roast and a coffee rub made with black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne. The roast gets scored so the rub can settle into the fat cap before smoking. It fits the bragging angle because sliced beef like this makes the smoker feel serious. Serve it with potatoes, asparagus, salad, or rolls.
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Smoked Pulled Pork
Cooked low and slow for 12 hours and 10 minutes, Smoked Pulled Pork serves 12 with pork butt, yellow mustard, brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, pepper, and apple juice. The pork gets rubbed, smoked, spritzed, and cooked until it can be pulled apart. It fits the original bark idea better than most because the rub has hours to build a smoky outside. Serve it on buns, nachos, tacos, or plates.
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Traeger Smoked Chicken Spatchcock
Cooked in 2 hours and 10 minutes, Traeger Smoked Chicken Spatchcock serves 6 with a whole spatchcocked chicken and Montreal chicken seasoning or another chicken rub. The chicken smokes low first, then finishes at higher heat so the skin can crisp before resting. It fits the backyard lineup because a whole bird looks strong on a platter. Serve it with cornbread, potato salad, beans, grilled corn, or slaw.
Get the Recipe: Traeger Smoked Chicken Spatchcock
Smoked Pork Tenderloin with Mezcal BBQ Sauce
Ready in 30 minutes, Smoked Pork Tenderloin with Mezcal BBQ Sauce serves 6 with pork tenderloins, brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, thyme, chipotle powder, and a sauce made with ketchup, beer, juice, mezcal, vinegar, and spices. The pork cooks quickly on the smoke setting, then gets paired with the sauce. Serve it with slaw, rice, beans, or grilled vegetables.
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Smoked Lamb Chops
Ready in 50 minutes, Smoked Lamb Chops serves 4 with lamb loin chops, olive oil, rosemary, garlic, red wine vinegar, salt, and pepper. The chops marinate before smoking, then get a fast sear on a griddle or cast-iron pan for color. It fits the list because lamb brings a different kind of smoked meat to the table. Serve it with couscous, roasted potatoes, grilled vegetables, or a green salad.
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Smoked Garlic Parmesan Wings
Ready in 1 hour and 5 minutes, Smoked Garlic Parmesan Wings serves 6 with chicken wings, Parmesan, butter, garlic, red pepper flakes, and lemon juice. The wings smoke first, then go back over higher heat so the skin can crisp before getting tossed with the garlic-Parmesan mixture. It fits the title because the smoker turns a wing tray into something more memorable. Serve them with ranch, celery, fries, or a cold pasta salad.
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Smoked Ribeye Roast
Smoked for about 2 hours and 30 minutes, Smoked Ribeye Roast serves 6 with a 4-pound ribeye roast, olive oil, and Montreal steak seasoning. The roast starts low for smoke, then cooks until it reaches medium-rare temperature before resting. It fits a brag-worthy smoker spread because the slices feel like steakhouse beef without cooking individual steaks. Serve it with baked potatoes, creamed spinach, salad, rolls, or roasted vegetables.
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Smoked Chicken Thighs
Cooked in 1 hour and 40 minutes, Smoked Chicken Thighs serves 4 with bone-in, skin-on chicken thighs and Montreal chicken seasoning. The thighs smoke at 225°F until the meat reaches temperature near the bone. It fits the list because thighs are practical, meaty, and easier to handle than a whole bird. Serve them with baked beans, slaw, macaroni salad, cornbread, potatoes, or grilled vegetables.
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Traeger Smoked Leg of Lamb
Cooked in 2 hours after 10 minutes of prep, Traeger Smoked Leg of Lamb serves 6 with a leg of lamb, rosemary, thyme, garlic, and olive oil. The lamb comes to room temperature, gets scored and seasoned, then smokes until it is ready to rest and slice. It fits a weekend smoker table when the main dish needs to feel bigger than chicken. Serve it with potatoes, couscous, pita, salad, or grilled vegetables.
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Smoked Peach-Chipotle Wings
Smoked for 1 hour, Smoked Peach-Chipotle Wings serves 4 with chicken wings, salt, pepper, peach jam, chipotle in adobo, adobo sauce, and apple cider vinegar. The wings smoke until cooked, then crisp over high heat before getting tossed in the peach-chipotle sauce. It fits the list because the glaze brings sweet heat without hiding the smoke. Serve them with slaw, grilled corn, ranch, or extra sauce for dipping.
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Smoked Beef Tenderloin
Ready in 2 hours and 10 minutes, Smoked Beef Tenderloin serves 6 with beef tenderloin roast, Dijon mustard, garlic, whiskey, Worcestershire sauce, and brown sugar. The mustard mixture coats the tenderloin before it smokes low until medium-rare. It fits backyard bragging because tenderloin does not need many ingredients to feel special. Serve it sliced with horseradish sauce, mashed potatoes, grilled asparagus, salad, or crusty bread.
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Smoked Dill Pickle Wings
ith 10 minutes of prep and 1 hour of cook time, Smoked Dill Pickle Wings serves 4 with chicken wings, dill pickle brine, dried dill, granulated garlic, black pepper, and kosher salt. The wings soak in pickle brine before smoking, then finish at high heat to crisp the skin. It fits the smoker lineup because the pickle flavor gives the wing tray a clear point of difference. Serve them with ranch, celery, chips, or extra pickles.
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Smoked Meatloaf
Ready in 1 hour and 40 minutes, Smoked Meatloaf serves 8 with bread, milk, ground beef, ground pork, chopped bacon, eggs, onion flakes, garlic powder, Italian seasoning, salt, pepper, ketchup, cider vinegar, brown sugar, onion powder, and mustard powder. The bacon goes into the meat mixture, while the glaze finishes the outside. It fits the smoker table because meatloaf gets deeper flavor than an oven version. Serve it with potatoes, beans, or rolls.
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Smoked Chicken Al Pastor
With marinating time included, Smoked Chicken Al Pastor serves 8 in 11 hours and 10 minutes with chicken thighs, pineapple, guajillo chiles, garlic, onion, pineapple juice, orange juice, cider vinegar, achiote paste, brown sugar, cumin, oregano, chipotle powder, and salt. The chicken marinates before being stacked and smoked with pineapple. It fits the list because the smoker brings deeper flavor to taco-style chicken. Serve it with tortillas, rice, beans, salsa, or lime.
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Smoked Eye of Round
Ready in 1 hour and 39 minutes, Smoked Eye of Round serves 6 with a 3-pound eye of round roast and Montreal steak seasoning. The roast starts at 180°F for smoke flavor, then finishes hotter until it reaches medium-rare temperature. It fits the backyard table because it turns a lean cut into sliceable roast beef. Serve it thinly sliced with rolls, potatoes, salad, horseradish sauce, or roasted vegetables.
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Smoked Tomahawk Steak
Cooked in about 2 hours after 20 minutes of prep, Smoked Tomahawk Steak serves 2 with a tomahawk steak, Montreal steak seasoning, lime juice, shallot, garlic, yellow mustard seeds, brown mustard seeds, olive oil, parsley, cilantro, red pepper flakes, salt, and pepper. The steak smokes low before resting and slicing. It fits the list because the bone alone makes it table-ready. Serve it with potatoes, salad, or grilled vegetables.
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Smoked Chicken Legs with Red Pepper Glaze
Smoked for 1 hour and 30 minutes after 10 minutes of prep, Smoked Chicken Legs with Red Pepper Glaze serves 6 with chicken legs, olive oil, garlic, lemon juice, rosemary, salt, pepper, red pepper jelly, bourbon, and Sriracha. The legs smoke first, then get glazed and finished at higher heat. It fits the list because the sticky glaze gives the chicken a strong finish. Serve with slaw, beans, potatoes, or corn.
Get the Recipe: Smoked Chicken Legs with Red Pepper Glaze