There are some things that are worth firing up your smoker for, and this list of 16 smoked appetizers for barbecue season is one of them. Let's take a look.

1) Smoked Bacon-Wrapped Jalapeños

First up are these smoked bacon-wrapped jalapeños. Of course, everyone loves a good jalapeño popper that is filled with cream cheese and wrapped in bacon, but giving it that additional smoked flavor is just something that is going to set you apart as the cook.

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Smoked Bacon-Wrapped Jalapeños

Jalapeños are stuffed with cream cheese, then wrapped in bacon and smoked to perfection.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 12 jalapeños halved and seeded
• 8 oz cream cheese softened
• 0.5 cup cheddar cheese shredded
• 12 slices bacon halved
• 1 tbsp BBQ rub
• 24 toothpicks

Method

 

1. Preheat the smoker to 250F with your favorite wood.
2. Mix the cream cheese and cheddar together and fill each jalapeño half.
3. Wrap each stuffed half with a piece of bacon and secure with a toothpick.
4. Sprinkle with BBQ rub.
5. Smoke for 75 to 90 minutes until the bacon is crisp and the peppers are tender.
6. Let cool slightly and serve warm.

Notes

Wear gloves while seeding the jalapeños to save your hands later.

2) Smoked Salmon Pinwheels

These smoked salmon pinwheels are simply herbed cream cheese rolled with silky smoked salmon. These are really easy to make, but they're going to look like they took a ton of effort. So they're going to come off as being a really sophisticated dish that you're serving up.

Smoked Salmon Pinwheels

Tortilla pinwheels are made with smoked salmon, herbed cream cheese, and fresh dill.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 8 oz smoked salmon thinly sliced
• 8 oz cream cheese softened
• 2 tbsp dill chopped
• 1 tbsp capers drained
• 3 flour tortillas large
• 1 tbsp lemon juice

Method

 

1. Mix the cream cheese with dill, capers, and lemon juice.
2. Spread the cream cheese evenly over each tortilla.
3. Lay smoked salmon slices over the cream cheese.
4. Roll each tortilla up tightly and chill for 15 minutes.
5. Slice into pinwheels and arrange on a platter.
6. Serve cold.

Notes

Chilling the rolls before slicing keeps the pinwheels neat.

3) BBQ Smoked Deviled Eggs

Have you noticed that deviled eggs at a cookout are always the first thing to go? Let's step it up a notch with these barbecue-smoked deviled eggs. That smoky barbecue flavor coming into these is going to be something that makes these disappear really quickly, and everyone will ask you how you did it.

BBQ Smoked Deviled Eggs

Smoked yolk devilish eggs with BBQ-spiced filling.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 12 eggs hard boiled and halved
• 0.5 cup mayonnaise
• 1 tbsp mustard
• 1 tsp BBQ rub
• 2 tbsp bacon bits
• 1 tsp smoked paprika for garnish

Method

 

1. Smoke the halved boiled eggs at 225F for 30 minutes for a smoky flavor.
2. Scoop the yolks into a bowl and let the whites cool.
3. Mash the yolks with mayonnaise, mustard, and BBQ rub until smooth.
4. Pipe the filling back into the egg whites.
5. Top with bacon bits and a dusting of smoked paprika.
6. Chill until ready to serve.

Notes

If you're short on time, skip the smoke and stir a little liquid smoke into the filling.

4) Applewood Smoked Brie Bites

These Applewood-smoked brie bites are sure to be a hit because once the brie melts, they are decadent. It is going to be a warm, rich, smoked cheese that everyone wants to get their hands on.

Applewood Smoked Brie Bites

Brie is smoked over apple wood until soft and gooey and served with honey and crackers.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 wheel brie cheese
• 2 tbsp honey
• 2 tbsp pecans chopped
• 1 cup crackers
• 1 tsp fresh thyme
• 1 tbsp olive oil

Method

 

1. Preheat the smoker to 225F with applewood.
2. Place the brie in a small cast iron skillet and brush lightly with olive oil.
3. Smoke for 40 to 45 minutes until soft and gooey but still holding its shape.
4. Drizzle the warm brie with honey and sprinkle with pecans and thyme.
5. Serve immediately with crackers for scooping.

Notes

Keep an eye on it so the brie melts but doesn't collapse completely.

5) Smoked Cheese and Fruit Skewers

Let's smoke some more cheese, shall we? These smoked cheese and fruit skewers are sure to be a hit. There is just something about that sweet fruit with that smoky cheese pairing that is honestly surprising. And it's going to have people returning to your cookouts to figure out why it works.

Smoked Cheese and Fruit Skewers

Skewers have alternating cubes of smoked cheese, grapes, and melon for a sweet and savory combination.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 lb cheddar cheese cubed
• 2 cups grapes
• 2 cups melon cubed
• 16 basil leaves
• 1 tbsp honey
• 24 skewers

Method

 

1. Cold smoke the cheese cubes at under 90F for about an hour for a gentle smoky flavor.
2. Let the smoked cheese chill in the fridge.
3. Thread the smoked cheese, grapes, melon, and basil onto small skewers.
4. Arrange the skewers on a platter.
5. Drizzle lightly with honey and serve cold.

Notes

Cold smoking keeps the cheese from melting, so keep temps low or use pre-smoked cheese.

6) Hickory Smoked Chicken Wings

If you're firing up the smoker, you gotta throw on some wings. And these hickory-smoked chicken wings are going to be a hit. This is going to be a dish where your meat is just really easy to pull off the bone. This could seriously be your main dish because everyone is going to gravitate toward it.

Hickory Smoked Chicken Wings

Sticky BBQ glazed and hickory smoked chicken wings.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 lb chicken wings
• 2 tbsp BBQ rub
• 1 tbsp baking powder
• 0.5 cup BBQ sauce
• 2 tbsp butter melted
• 1 tsp garlic powder

Method

 

1. Pat the wings dry and toss with BBQ rub, baking powder, and garlic powder.
2. Preheat the smoker to 250F with hickory wood.
3. Smoke the wings for 90 minutes until cooked through.
4. Raise the heat to 375F and cook for 20 more minutes to crisp the skin.
5. Toss the wings with BBQ sauce and melted butter.
6. Serve hot.

Notes

The baking powder is the trick to getting crispy skin on smoked wings.

7) Smoked Pork Belly Burnt Ends

Burnt ends just naturally showcase your ability to run a smoker, and these smoked pork belly burnt ends are a sticky and sweet snack with that smoky flavor you have to try! These are going to have everyone reaching for more!

Smoked Pork Belly Burnt Ends

Cubed pork belly that is smoked low and slow and has a sweet glaze to make sticky burnt ends.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 lb pork belly cubed
• 3 tbsp BBQ rub
• 0.5 cup BBQ sauce
• 0.25 cup brown sugar
• 3 tbsp butter
• 2 tbsp honey

Method

 

1. Season the pork belly cubes generously with BBQ rub.
2. Smoke at 250F for about 3 hours until deeply colored.
3. Transfer to a foil pan and toss with BBQ sauce, brown sugar, butter, and honey.
4. Cover and smoke for 1 more hour until tender and sticky.
5. Uncover and let the glaze set for 15 minutes.
6. Serve hot with toothpicks.

Notes

These take time, so plan ahead and resist the urge to rush the low heat.

8) Peppered Smoked Almonds

These peppered smoked almonds are a crunchy, smoky, and peppery snack that you can just finish and toss in a bowl. If everyone is at the cookout drinking beers and looking for something to just grab and go, this is a perfect treat for you to have out at your next party.

Peppered Smoked Almonds

Almonds are slow-smoked with butter and cracked pepper for a deliciously crunchy and savory snack.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 cups raw almonds
• 3 tbsp butter melted
• 1 tbsp black pepper cracked
• 1 tsp salt
• 1 tsp garlic powder
• 0.5 tsp cayenne

Method

 

1. Preheat the smoker to 225F.
2. Toss the almonds with melted butter, pepper, salt, garlic powder, and cayenne.
3. Spread in a single layer on a perforated pan or foil.
4. Smoke for about 1 hour, stirring every 20 minutes.
5. Let cool completely so they crisp up before serving.

Notes

They firm up as they cool, so don't worry if they seem soft straight off the smoker.

9) Smoked Gouda Stuffed Mushrooms

There is just something about smoked gouda that is a hit at every single get-together we have. And these smoked gouda stuffed mushrooms are going to be an impressive appetizer that everyone is going to want to try. This is a dish that improves after time on the smoker. Take your time with it. Let the flavor do the work on this one.

Smoked Gouda Stuffed Mushrooms

Mushroom caps filled with smoked gouda and breadcrumbs, and then smoked to a golden brown color.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 24 button mushrooms stems removed
• 1 cup smoked gouda shredded
• 0.25 cup breadcrumbs
• 2 tbsp butter melted
• 2 cloves garlic minced
• 2 tbsp parsley chopped

Method

 

1. Preheat the smoker to 250F.
2. Mix the smoked gouda, breadcrumbs, butter, garlic, and parsley together.
3. Stuff each mushroom cap generously with the filling.
4. Arrange on a perforated pan.
5. Smoke for 40 to 45 minutes until the mushrooms are tender and the tops are golden.
6. Serve warm.

Notes

Brush the mushroom caps with a little oil so they don't dry out.

10) Maple Glazed Smoked Sausages

These Maple Glaze smoked sausages have that sweet and savory flavor coming together, creating a no-fuss appetizer that will have people hovering around the platter asking for more. That sweet maple glaze really brings this all together, and it is one that you want on rotation.

Maple Glazed Smoked Sausages

Sausage pieces are smoked and finished with a sweet maple and mustard glaze.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 lb smoked sausage cut into pieces
• 0.33 cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 1 tbsp butter
• 1 tsp BBQ rub

Method

 

1. Preheat the smoker to 250F.
2. Toss the sausage pieces with BBQ rub.
3. Smoke for 40 minutes until heated through and lightly browned.
4. Whisk the maple syrup, mustard, brown sugar, and butter together.
5. Toss the sausages in the glaze and smoke 15 more minutes until sticky.
6. Serve warm with toothpicks.

Notes

Already-smoked sausage means you're really just adding extra flavor and glaze.

11) Bourbon Smoked Shrimp Skewers

Have you smoked shrimp? If you haven't, you should. These bourbon-smoked shrimp skewers are made with a bourbon sauce and light smokiness that just makes the shrimp taste so good. The combination is magnificent, and this is a dish that is going to disappear the moment it hits the table.

Bourbon Smoked Shrimp Skewers

Smoked shrimp skewers with a bourbon BBQ glaze.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb shrimp peeled and deveined
• 0.25 cup bourbon
• 3 tbsp brown sugar
• 2 tbsp BBQ sauce
• 2 tbsp butter melted
• 12 skewers

Method

 

1. Whisk the bourbon, brown sugar, BBQ sauce, and butter into a glaze.
2. Thread the shrimp onto soaked skewers.
3. Preheat the smoker to 250F.
4. Smoke the shrimp for 20 to 25 minutes, brushing with glaze, until pink and opaque.
5. Give them a final brush of glaze before serving.
6. Serve warm.

Notes

Don't over-smoke the shrimp or they'll turn rubbery; pull them as soon as they're pink.

12) Smoked Paprika Hummus

All you need to do with this one is throw out some pita chips and some veggies. This is going to bring some barbecue soul to an otherwise plain veggie tray. This is one you want as part of your spread.

Smoked Paprika Hummus

Chickpea hummus that is perfectly smooth and blended with a touch of smoked paprika is finished with a drizzle of smoky olive oil.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 cans chickpeas drained
• 0.25 cup tahini
• 3 tbsp lemon juice
• 1.5 tbsp smoked paprika
• 2 cloves garlic
• 4 tbsp olive oil

Method

 

1. Blend the chickpeas, tahini, lemon juice, garlic, 3 tablespoons olive oil, and 1 tablespoon smoked paprika until smooth.
2. Add a splash of water if needed to reach a creamy texture.
3. Spread the hummus in a shallow bowl.
4. Drizzle with the remaining olive oil and dust with the rest of the smoked paprika.
5. Serve with veggies or pita.

Notes

For an extra smoky layer, char the garlic on the grill before blending.

13) Smoked Buffalo Cauliflower Bites

Cauliflower bites are slowly taking the place of chicken because people are realizing that they can get the same crunch, but it's a healthier alternative. And these smoked buffalo cauliflower bites are going to give them that smoky twist with that familiar buffalo flavor that everyone enjoys. I like to serve these up with both ranch and blue cheese for different flavor palettes. Let your guests decide.

Smoked Buffalo Cauliflower Bites

A smoky vegetarian treat is comprised of cauliflower florets that have been smoked and then tossed in a spicy buffalo sauce.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 head cauliflower cut into florets
• 3 tbsp olive oil
• 0.5 cup buffalo sauce
• 2 tbsp butter melted
• 1 tsp garlic powder
• 1 tsp BBQ rub

Method

 

1. Preheat the smoker to 275F.
2. Toss the cauliflower florets with olive oil, garlic powder, and BBQ rub.
3. Smoke for about 40 minutes until tender and lightly charred.
4. Whisk the buffalo sauce with melted butter.
5. Toss the smoked cauliflower in the buffalo sauce.
6. Serve with ranch or blue cheese dressing.

Notes

Pull the cauliflower while it still has a little bite so it doesn't get mushy.

14) Smoked BBQ Meatballs

These meatballs are glazed in a sticky barbecue sauce and then smoked. They are cozy and versatile, and they are perfect for your next cookout, your next holiday gathering, or your next birthday party. They work for any event, any season. And of course, meatballs are always a hit with kids too, which makes them an added win in our house.

Smoked BBQ Meatballs

Meatballs made with beef and pork that have been smoked with low and slow BBQ techniques, and are then covered in a sticky BBQ glaze.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 0.5 lb ground pork
• 1 egg beaten
• 0.5 cup breadcrumbs
• 2 tbsp BBQ rub
• 1 cup BBQ sauce

Method

 

1. Mix the beef, pork, egg, breadcrumbs, and BBQ rub and roll into meatballs.
2. Preheat the smoker to 250F.
3. Smoke the meatballs for about 1 hour until cooked through.
4. Toss the meatballs in BBQ sauce in a foil pan.
5. Smoke for 15 more minutes until the glaze is sticky.
6. Serve warm with toothpicks.

Notes

Mixing beef and pork keeps the meatballs juicy through the long smoke.

15) Mesquite Smoked Nachos

This will allow you to put a full sheet pan on the table, drawing everyone to gather around it. That mesquite flavor is what makes this stick out compared to your usual nacho tray.

Mesquite Smoked Nachos

Nachos with loaded tortilla chips, cheese, and toppings smoked over mesquite until all the cheese is melted.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 bag tortilla chips
• 2 cups cheddar cheese shredded
• 1 lb ground beef cooked
• 1 can black beans drained
• 0.5 cup jalapeños sliced
• 0.5 cup salsa

Method

 

1. Preheat the smoker to 275F with mesquite wood.
2. Spread the tortilla chips on a large cast iron pan or foil tray.
3. Layer the cooked beef, black beans, cheese, and jalapeños over the chips.
4. Smoke for 20 to 25 minutes until the cheese is fully melted.
5. Top with salsa and any fresh garnishes.
6. Serve immediately.

Notes

Layer the toppings in stages so every chip gets a little of everything.

16) Smoky Grilled Vegetable Platter

And finally, there is this smoky grilled vegetable platter. There is just something about charred grilled vegetables that makes for a vibrant centerpiece to an otherwise meat-heavy cookout spread.

This is one that will look visually appealing and spark enough curiosity that people will naturally be inclined to try it. I love serving up vegetables with a side of ranch, and this might just be one you want to make again!

Smoky Grilled Vegetable Platter

A variety of smoked and grilled vegetables with an herby dip.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 zucchini sliced
• 2 bell peppers quartered
• 1 red onion wedged
• 1 bunch asparagus trimmed
• 3 tbsp olive oil
• 1 tbsp Italian seasoning

Method

 

1. Preheat the smoker to 275F.
2. Toss all the vegetables with olive oil and Italian seasoning.
3. Arrange on a perforated grill pan in a single layer.
4. Smoke for 30 to 40 minutes until tender and lightly charred, turning once.
5. Arrange the smoked vegetables on a platter.
6. Serve warm or at room temperature with a herby yogurt dip.

Notes

Cut the sturdier vegetables a little thinner so everything finishes around the same time.