10 Weekend Yoder Smoker Recipes to Try

Unwinding with the Yoder smoker on weekends is pure joy. These 10 recipes—from brisket to ribs—are perfect for lazy Saturdays. Fire it up and let the smoke do the work!

Smoked Brisket with BBQ Glaze

Craving that melt-in-your-mouth brisket? This smoked brisket with a sticky BBQ glaze is your new weekend project. We'll walk through every step for a tender, smoky result.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 480 minutes

Ingredients

• 1 whole packer brisket (12–14 lbs)
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup beef broth (for wrapping)
• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 1 tbsp smoked paprika

Instructions

1. Trim the brisket to a 1/4-inch fat cap, removing any hard fat or silver skin.
2. Mix salt, pepper, garlic powder, and onion powder in a small bowl to make the rub.
3. Apply the rub evenly over the entire brisket, patting it onto the surface. Let it rest at room temp for 30 minutes.
4. Preheat smoker to 225°F using hickory or oak wood for smoky flavor.
5. Place brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat.
6. Smoke for 5 hours until the internal temperature reaches about 160°F and a dark bark has formed.
7. Lay out two large sheets of heavy-duty foil. Place the brisket in the center and pour beef broth around it. Wrap tightly.
8. Return wrapped brisket to smoker and continue cooking at 225°F for 2–3 hours, until probe tender (around 203°F).
9. Remove brisket from smoker, keep wrapped, and let rest in a cooler for 1 hour.
10. Meanwhile, make the glaze: In a small saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, honey, and smoked paprika. Simmer 5 minutes until thickened.
11. Unwrap brisket and brush a generous layer of glaze on all sides.
12. Increase smoker or oven to 350°F. Place glazed brisket back on smoker (or in oven) for 10–15 minutes until glaze sets and becomes sticky.
13. Slice brisket against the grain into 1/4-inch slices. Serve with extra glaze on the side.

Your kitchen will smell incredible. Serve thick slices with extra glaze or on sandwiches with coleslaw.

Maple-Glazed Smoked Salmon

Rich and smoky, this maple-glazed salmon is a showstopper for any weekend cookout. The sweet glaze caramelizes over the flaky fish, creating an irresistible crust that's both savory and sweet. You'll love how easy it is to whip up this gourmet dish at home.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Everything

• 4 salmon fillets (6 oz each, skin-on works best)
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon black pepper (freshly ground preferred)

Instructions

1. In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, and black pepper to make the glaze. Set aside about half for basting later.
2. Rinse the salmon fillets under cold water and pat them completely dry with paper towels. This helps the glaze stick better.
3. Place the salmon fillets skin-side down on a baking sheet lined with parchment paper. Brush a generous layer of the glaze over each fillet, coating all sides except the skin.
4. Preheat your smoker or grill to 225°F (107°C) for indirect smoking. If using a charcoal grill, set up for two-zone cooking with coals on one side only.
5. Add a handful of soaked wood chips (hickory or apple) to the coals or smoker box for smoky flavor. Close the lid and allow smoke to develop for 5 minutes.
6. Place the salmon fillets directly on the smoker grate, skin side down, and close the lid. Smoke for 45 to 60 minutes, or until the thickest part reaches an internal temperature of 145°F (63°C). Tip: Use an instant-read thermometer for accuracy.
7. During the last 10 minutes of smoking, brush the reserved glaze onto the salmon for a glossy, caramelized finish. Tip: Don't add glaze too early or it may burn.
8. Carefully remove the salmon from the smoker and let it rest on a plate for 5 minutes. This allows the juices to redistribute for tender, flaky bites.

The finished salmon boasts a gorgeous mahogany glaze with a perfect balance of sweetness and umami. Each forkful reveals moist, smoky meat that melts in your mouth. Serve it over a fresh arugula salad or alongside garlicky roasted potatoes for a memorable dinner.

Smoky BBQ Pulled Pork Sandwiches

A good pulled pork sandwich is pure comfort food, and this smoky version is my go-to for game days and backyard hangs. You’ll love how the slow-smoked pork just falls apart, piled high on a toasted bun.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 240 minutes

Ingredients

For the Dry Rub

• 1/4 cup brown sugar (packed)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp salt

For the Pork

• 4-5 lb bone-in pork shoulder (or butt)
• 1/2 cup apple cider vinegar (for spritzing)

For the BBQ Sauce

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar (packed)
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp liquid smoke (optional, for extra smokiness)

For the Sandwiches

• 8 hearty buns (like brioche or potato rolls)
• Coleslaw mix (optional, for topping)

Instructions

1. Mix all dry rub ingredients in a small bowl.
2. Pat the pork shoulder dry with paper towels, then coat evenly with the dry rub. (Tip: Let it rest 30 minutes for deeper flavor.)
3. Preheat your smoker to 225°F. If using an oven, set to 300°F and use a roasting pan with a rack.
4. Place the pork in the smoker and cook for 2 hours, then begin spritzing with apple cider vinegar every hour. (Tip: This keeps the meat moist and adds tang.)
5. After 4 hours, check internal temperature; it should be around 203°F for shreddable pork. If not done, wrap in foil and continue until tender.
6. Remove pork from smoker, wrap in foil, and let rest 30 minutes. (Tip: Resting locks in juices—don’t skip it!)
7. While the pork rests, make the BBQ sauce: whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire, mustard, and liquid smoke in a saucepan. Simmer 10 minutes until thickened.
8. Shred the pork with two forks, discarding the bone and excess fat. Toss with half the BBQ sauce.
9. Toast the buns lightly, pile on the pulled pork, and add coleslaw if desired. Serve with extra sauce on the side.

Really, the magic is in the texture—tender, juicy shreds with a smoky bark that hits every bite. Serve these sandwiches with potato wedges or a crisp pickle spear for crunch.

Smoked Vegetable Medley

Zesty and smoky, this vegetable medley is the perfect side dish for any barbecue. It's super easy to throw together and packs loads of flavor from the smoker.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Vegetables

• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, seeded and cut into strips
• 1 Japanese eggplant, sliced into 1/2-inch rounds
• 8 oz cremini mushrooms, halved
• 1 red onion, sliced into 1/2-inch wedges

Marinade & Smoke

• 3 tablespoons olive oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme (or 1 tbsp fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wood chips for smoking (apple or hickory)

Instructions

1. In a large bowl, whisk together olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper. Adjust spices to your liking.
2. Add all prepared vegetables and toss to coat evenly.
3. Let marinate at room temperature for 15 minutes to allow flavors to infuse.
4. Meanwhile, prepare your smoker or grill for indirect smoking at 225°F. If using a stovetop smoker, line with foil and add a handful of wood chips.
5. Place vegetables in a single layer on a smoker rack or grill grate.
6. Smoke for 30-40 minutes, until vegetables are tender and have a smoky aroma. Check at 30 minutes to avoid overcooking.
7. Remove from smoker and serve warm or at room temperature.

Most veggies will be tender with a nice char. Serve them alongside grilled meats or toss into pasta. You'll love the deep smoky flavor that makes this dish a standout.

Spicy Smoked Chicken Wings

Everyone loves a good chicken wing, and these spicy smoked ones deliver on both heat and crunch. The smoky marinade infuses every bite, while a final blast of high heat gives you that irresistible crispy skin.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 2 lbs chicken wings, tips removed, drumettes and flats separated
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup hot sauce (like Frank's RedHot, adjust to taste)
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to heat preference)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar (helps with caramelization)

Instructions

1. Pat the chicken wings completely dry with paper towels. Moisture is the enemy of crispiness, so take your time here.
2. In a large bowl, whisk together olive oil, hot sauce, smoked paprika, cayenne, garlic powder, onion powder, salt, black pepper, and brown sugar until smooth.
3. Add the dried wings to the bowl and toss thoroughly to coat each piece with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Preheat your smoker to 225°F. Use wood chips like hickory or apple for extra smokiness.
5. Arrange the wings in a single layer on the smoker grate, leaving space between each wing for even smoke circulation.
6. Smoke the wings at 225°F for 1 hour. The internal temperature should reach about 150°F at this point.
7. Increase the smoker temperature to 400°F (or move wings to a preheated oven at 400°F) and cook for another 10-15 minutes, until the skin is crispy and golden and internal temperature hits 165°F. Flip once halfway through.
8. Remove wings from smoker and let rest for 5 minutes. This helps the juices redistribute and the skin stay crisp.

Just one bite and you'll get that perfect combo of smoky, spicy, and crispy. These wings are fantastic on their own or dipped in ranch or blue cheese dressing for a cooling contrast.

Smoked Stuffed Peppers

Hey there! If you love smoky, savory flavors, these Smoked Stuffed Peppers are a total game-changer. They’re bell peppers packed with seasoned meat, then smoked low and slow until tender and irresistible.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Peppers

• 4 large bell peppers (any color; pick ones that stand flat)

Filling

• 1 lb ground beef (80/20 works best for moisture)
• 1 cup cooked white rice (day-old is fine; or use 1/2 cup uncooked)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained (reserve juice for smoking pan)
• 1 cup shredded cheddar cheese (divided: 3/4 cup for filling, 1/4 cup for topping)
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

For Smoking

• Wood chips (hickory or apple; soaked in water 30 min)
• Cooking spray or oil (for smoker grates)

Instructions

1. Preheat your smoker to 225°F. Add soaked wood chips for smoke.
2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
4. Add diced onion and minced garlic to the skillet. Cook until onion softens, about 3 minutes.
5. Stir in cooked rice, drained diced tomatoes, 3/4 cup cheddar cheese, Worcestershire sauce, smoked paprika, salt, and pepper. Mix well and remove from heat.
6. Stuff each pepper with the filling, packing gently. Top each with remaining 1/4 cup cheddar cheese.
7. Place stuffed peppers upright in a smoker-safe dish or directly on oiled grates. If using a dish, pour reserved tomato juice into bottom to prevent sticking.
8. Smoke at 225°F for 45-50 minutes, until peppers are tender and cheese is melted and slightly browned. Tip: Rotate dish halfway through for even smoke exposure.
9. Remove from smoker and let rest 5 minutes before serving. Tip: Use a meat thermometer to check internal temp of filling (should be 165°F).

Serve these peppers with a side of crusty bread or a fresh green salad to soak up any smoky juices. The filling stays juicy thanks to the rice and tomatoes, while the cheese gets a lovely crust on top. Perfect for a summer cookout or a cozy dinner any time!

Smoked Ribs with Dry Rub

Unlike store-bought ribs, these smoked spareribs with a homemade dry rub deliver incredible flavor with minimal effort. You just need a little patience and a smoker to get that perfect tender, smoky bite.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

For the Ribs and Rub

• 2 racks pork spareribs (about 4–5 lbs total)
• 1/4 cup yellow mustard (as a binder, keeps rub on)
• 1/2 cup brown sugar, packed
• 1/4 cup smoked paprika
• 2 tablespoons kosher salt
• 2 tablespoons black pepper, freshly ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup apple cider vinegar (for spritzing, keeps meat moist)
• 2 cups wood chips (hickory or apple, soaked in water for 30 minutes)

Instructions

1. Remove the thin membrane from the back of each rib rack by sliding a butter knife under it and pulling it off with a paper towel for grip.
2. In a small bowl, mix together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne if using.
3. Pat the ribs dry with paper towels, then spread a thin layer of yellow mustard all over both sides—this helps the rub stick and adds tang.
4. Apply the dry rub generously to all sides of the ribs, pressing it in gently. Let the ribs rest at room temperature for 30 minutes while you prep the smoker.
5. Preheat your smoker to 225°F using charcoal or wood pellets. Add the soaked wood chips to the smoker box or directly on the coals for smoke.
6. Place the ribs bone-side down on the smoker grates. Close the lid and smoke for 2 hours, maintaining a steady temperature between 210°F and 240°F.
7. After 2 hours, spritz the ribs lightly with apple cider vinegar every 45 minutes to prevent drying out and build a beautiful bark.
8. Continue smoking until the ribs are tender—about 3 to 4 hours total. Test by bending a rack: if the meat cracks slightly on the surface, it's done.
9. Remove the ribs from the smoker and wrap loosely in foil. Let them rest for 15 minutes before slicing between the bones.

Kick back and enjoy these tender, smoky ribs with your favorite BBQ sauce or just as they are. The dry rub creates a beautiful bark that's packed with sweet, spicy, and savory notes, and the meat will fall off the bone with a gentle pull.

Smoked Sausage and Bean Chili

Hearty chili lovers, this one's for you! This Smoked Sausage and Bean Chili comes together quickly with minimal fuss. Smoked sausage brings the bold flavor, while a mix of beans adds heartiness.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Chili

• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked sausage (kielbasa or andouille, sliced into rounds)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 can (15 oz) kidney beans (drained and rinsed)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 can (15 oz) pinto beans (drained and rinsed)
• 2 cups beef broth (low-sodium preferred)
• 1 tbsp tomato paste
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering.
2. Add sliced smoked sausage and cook until browned, about 4-5 minutes, stirring occasionally. Tip: Use a heavy pot for even heat distribution.
3. Remove sausage with a slotted spoon and set aside. Leave about 1 tablespoon of drippings in the pot for extra flavor.
4. Add diced onion to the pot and cook until softened, about 3-4 minutes.
5. Add minced garlic, chili powder, and cumin; cook for 1 minute until fragrant.
6. Stir in tomato paste and cook for another minute to deepen the flavor.
7. Pour in diced tomatoes with juices, beef broth, and drained beans (kidney, black, pinto). Bring to a boil.
8. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until chili thickens slightly.
9. Return the cooked sausage to the pot. Simmer for 5 more minutes to blend flavors.
10. Season with salt and pepper to taste. Serve hot with desired toppings.

Enjoy this chili with a slice of cornbread or over rice for a complete meal. The smoky sausage and tender beans create a satisfying bite, and the spices warm you right up. It’s perfect for game day or a cozy dinner.

Honey-Glazed Smoked Carrots

Bursting with smoky-sweet flavor, these honey-glazed smoked carrots are a game-changer for your veggie side dish. They're easy to make on any smoker or grill, and the honey-butter glaze takes them over the top.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb carrots (about 6-8 medium, peeled and trimmed)
• 3 tbsp honey
• 2 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup wood chips (soaked in water for 30 min; hickory or apple work great)

Instructions

1. Soak 1 cup of wood chips in water for at least 30 minutes. This ensures they smolder and produce steady smoke rather than burning up quickly.
2. Preheat your smoker to 225°F. If using a grill, set it up for indirect heat with a smoke box or foil packet of wood chips.
3. Peel 1 lb of carrots and trim the ends. Toss them in a bowl with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp smoked paprika. Make sure each carrot is evenly coated—this helps the seasoning stick and enhances flavor.
4. Place the seasoned carrots directly on the smoker grates. Smoke for 20 minutes. Don't crowd them; leave space for smoke to circulate.
5. While carrots smoke, combine 3 tbsp honey and 2 tbsp butter in a small saucepan. Warm over low heat, stirring occasionally, until melted and smooth. Keep warm.
6. After 20 minutes, brush the carrots generously with the honey-butter glaze. Use a silicone brush for even application. Continue smoking for another 5–10 minutes, until carrots are tender when pierced with a fork. The glaze will caramelize slightly.
7. Remove carrots from the smoker. Brush with any remaining glaze for extra shine and sweetness. Serve immediately.

Not only are these carrots tender and caramelized, but the smoky glaze adds a depth that makes them unforgettable. Serve them alongside grilled steak or roasted chicken for a perfect balance of flavors.

Herbed Smoked Turkey Breast

We all know turkey breast can dry out, but when you herb it up and slow-smoke it, you get juicy, flavorful slices perfect for sandwiches or dinner.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

• 1 bone-in turkey breast (about 5 lbs)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp black pepper (fresh ground)
• 2 tsp dried thyme (or 1 tbsp fresh)
• 2 tsp dried rosemary (or 1 tbsp fresh)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup apple juice (for spritzing)
• Wood chips (hickory or apple, soaked in water for 30 minutes)

Instructions

1. Soak wood chips in water for 30 minutes. Tips: Soaking prevents them from burning too fast and gives a longer smoke.
2. Pat turkey breast dry with paper towels. This helps the rub stick better for a flavorful crust.
3. In a small bowl, mix olive oil, salt, pepper, thyme, rosemary, garlic powder, and onion powder into a paste.
4. Rub the herb paste all over the turkey breast, including under the skin if possible, for maximum flavor.
5. Preheat smoker to 225°F using the soaked wood chips. Tip: Maintaining a steady temperature is key for even cooking.
6. Place turkey breast directly on smoker grates, skin side up, and close the lid.
7. Smoke for 2.5–3 hours, spritzing with apple juice every 45 minutes. Tip: Spritzing adds moisture and a subtle sweetness.
8. Check internal temperature with a meat thermometer inserted into the thickest part. Remove when it reaches 160°F. Tip: Carryover cooking will bring it to a safe 165°F.
9. Let the turkey rest uncovered for 15 minutes before slicing. Tip: Resting lets the juices redistribute so every slice is tender.

Every slice is tender, smoky, and packed with herb flavor. Serve it on a sandwich with cranberry mayo or alongside mashed potatoes for a comforting meal.

Conclusion

Overall, this collection of Yoder smoker recipes is your ticket to unforgettable weekend meals. I hope you’re inspired to fire up your smoker and try one (or more) this weekend. Which recipe are you most excited to make? Drop a comment below and don’t forget to save this roundup on Pinterest for later! Happy smoking!