Best Things to Smoke in a Smoker: Ultimate Guide for Beginners and Beyond
Discover the best things to smoke in a smoker! From pork shoulder to brisket, learn tips, wood types and more for rich, smoky flavor.
If you’ve recently bought a smoker—or you’re just smoker-curious—you’re probably wondering: What are the best things to smoke in a smoker? Good news! This ultimate guide will walk you through the best cuts of meat, tasty side dishes, creative recipes, and the step-by-step instructions you need to get those perfect results.
Smoking is one of the oldest cooking methods, and for good reason. It’s low and slow, locks in a unique smoky flavor, and turns even the simplest cut of meat into something your whole family will rave about.
Whether you’ve got a pellet smoker, electric smoker, Traeger grill or a trusty offset smoker, there’s a world of possibilities waiting for you.
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Why Smoking Is a Game-Changer for Home Cooks
As my husband would joke, smoking isn’t just about cooking—it’s about transformation. The combination of low temperature and flavorful smoke takes ingredients from good to absolutely unforgettable. Even lean cuts (or items that have been in the freezer for months) become tender, juicy and bursting with rich flavor after long cooking times.
And here’s the best part: with a little bit of prep and the right type of smoker, you can create meals that feel like a restaurant splurge without leaving your backyard.
Plus, there’s something special about sharing slow-smoked meals with friends and family. It’s a perfect addition to weekend gatherings, holiday feasts, or even a random Tuesday night.
The Best Cuts of Meat to Smoke
When people think of smoking, they often jump straight to barbecue—and for good reason. The best cuts of meat for smoking are often larger cuts with sufficient fat that can stand up to long cooking times without drying out.
Here are the top choices that should be at the top of your smoking list:
- Pork Shoulder (Boston Butt)
- Why it’s a perfect candidate: Loaded with marbling, pork shoulder (also called pork butt) stays juicy during a slow smoke.
- Flavor tip: Use a dry rub with brown sugar, paprika, garlic powder, and salt. Add a splash of apple cider vinegar to your mop sauce for tang.
- Serving idea: Pull it apart for the best pulled pork sandwiches, topped with tangy BBQ sauce and coleslaw.
- Beef Brisket
- Why it’s legendary: This is the king of smoked meats. A whole brisket has both the fatty point and the lean flat, giving you the best of both worlds.
- Best results: Keep your low temps steady and let it go for a long time—sometimes 12+ hours. The reward? Tender slices and brisket burnt ends that melt in your mouth.
- Pork Ribs (Spare Ribs or Baby Backs)
- Perfect way to please a crowd: Spare ribs are meatier, while baby backs cook faster. Either way, ribs + smoke + flavorful sauce = a great recipe every time.
- Pro tip: Try the 3-2-1 method: 3 hours smoke, 2 hours wrapped (double wrap in foil), 1 hour unwrapped with sauce.
- Whole Chicken
- Good choice for beginners: A whole chicken is forgiving and cooks faster than larger cuts.
- Smoke flavor tip: Use wood chips like apple or cherry for a mild, sweet smoke. Brush with butter or simple salt and pepper before cooking.
- Prime Rib
- Next-level holiday roast: Smoking prime rib creates an unforgettable main course for Christmas or Thanksgiving turkey alternatives.
- Best cuts of meat: Choose bone-in for extra moisture and flavor.
- Pork Belly
- Unique flavor: When smoked low and slow, pork belly becomes incredibly tender with a crispy finish.
- Serving idea: Slice into thick strips for a BBQ take on bacon, or cube it for pork belly burnt ends.
- Chicken Wings
- Perfect addition to game day: Smoking adds different flavors you can’t get from frying.
- Finish with a toss in flavorful sauce or dry rub and serve with twice baked potatoes.
- Pork Tenderloin
- Great things in less time: Lean and quick to cook, pork tenderloin is perfect for a weeknight smoke.
- Use a marinade or brown sugar rub.
- Beef Ribs & Short Ribs
- Rich flavor, fall-off-the-bone: The cooking process for ribs is all about low temperature and patience. Beef short ribs are especially meaty and satisfying.
- Smoked Turkey Breast
- Best choice for smaller gatherings: A smoked turkey breast cooks faster than a whole turkey but still delivers that smoky holiday flavor.
Vegetables and Sides That Are Surprisingly Amazing in a Smoker
Smoking isn’t just for meat lovers. In fact, vegetables and sides can be the perfect addition to your smoked feast:
- Green beans tossed with olive oil, salt, and pepper.
- Cream cheese blocks wrapped in foil for a smoky dip base.
- Creamy mashed potatoes warmed on the smoker for a subtle smoke flavor.
- Corn on the cob brushed with butter and smoked until tender.
- Stuffed peppers filled with ground beef or vegetarian fillings.
Choosing the Right Type of Smoker
The type of smoker you choose depends on your cooking style, available space, and budget:
- Pellet Grill / Pellet Smoker – Great for beginners, consistent heat, works like an oven with smoke.
- Electric Smoker – Plug-and-play simplicity; perfect for set-it-and-forget-it cooks.
- Offset Smoker – Best for traditionalists who love managing the fire.
- Gas Grill with Smoker Box – A good choice for occasional smoking without new equipment. This is what our own family started with!
Types of Wood for Smoking (and How They Affect Flavor)
The fuel source you choose makes a huge difference in your smoke flavor:
- Hickory – Strong, classic BBQ flavor; great with pork and beef.
- Apple – Mild and sweet; excellent for poultry.
- Cherry – Slightly fruity; beautiful reddish color on meat.
- Mesquite – Bold and earthy; best for short cooks or beef brisket.
Simple Step-by-Step Instructions for Smoking Meat
While every cut and recipe varies, here’s the perfect way to think about the cooking process for smoking:
- Prep your meat – Trim, season with simple salt or a dry rub, and let rest.
- Preheat your smoker – Use low temperature (usually 225°F–250°F).
- Add wood chips or pellets for the desired smoke flavor.
- Smoke – Place meat in a single layer on grates.
- Check internal temperature – Use a meat thermometer for accuracy.
- Rest the meat – This is key for juicy results.
Tips for Smoking Success
It might take a little practice until you get it just right. To help, here are some of our favorite smoking tips:
- Low temps, long time – Smoking is a slow cook process, not a race.
- Larger cuts = more flavor and tenderness.
- Double wrap during cooking for extra moisture retention.
- Next day leftovers often taste even better after the flavors deepen.
Health and Safety Notes
- Always cook meat to the correct internal temperature to prevent illness.
- If you’re sensitive to smoke or have respiratory concerns (including lung cancer risk factors), check with a healthcare provider before frequent smoking sessions.
- Balance smoked meats with vegetables and lighter meals to avoid feeling too full to actually enjoy your dish.
Final Thoughts: The Best Things to Smoke in a Smoker
From pork belly to whole turkey, the best cuts of meat for smoking all share one thing: they transform into something extraordinary with time, smoke and love. Whether you’re using a pellet grill, electric smoker, or offset smoker, there’s a whole world of different ways to explore this cooking method.
Experiment with different flavors of wood chips, and invite your whole family to taste-test. You might just find your favorite meals come from the smoker.
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