16 Smoked Appetizers for BBQ Season

16 Smoked Appetizers for BBQ Season

By Sara Taylor

16 Smoked Appetizers for BBQ Season

By Sara Taylor
•
Updated
•
Recipes

An event starts as soon as smoke begins to rise off the grill, and with these smoked appetizers, you will be the legend of the cookout. They take a little prep and a lot of skill, and are completely worth the investment to get your smoker going. Grab your favorite wood chips, pour yourself a cold drink, and let's get to making the kind of bites that people will talk about long after the coals go out.

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1) Smoked Bacon-Wrapped Jalapeños

a wide tray of smoked bacon-wrapped jalapeño poppers with golden crisp bacon and bubbling cheese, faint smoke in the air, on a dark grill grate, warm natural light, shallow depth of field, landscape orientation

There is a very good reason these poppers are the benchmark for all cookout appetizers. They are wrapped in bacon, and have a creamy and spicy filling. The combination of these three elements works exceptionally well together.

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a wide tray of smoked bacon-wrapped jalapeño poppers with golden crisp bacon and bubbling cheese, faint smoke in the air, on a dark grill grate, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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

a wide platter of smoked salmon pinwheels showing spirals of pink salmon and white cream cheese, garnished with dill and capers, on a light ceramic plate, bright natural light, shallow depth of field, landscape orientation

Cream cheese with herbs paired with silky smoked salmon is an easy yet sophisticated appetizer.

a wide platter of smoked salmon pinwheels showing spirals of pink salmon and white cream cheese, garnished with dill and capers, on a light ceramic plate, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Pinwheels

Tortilla pinwheels are made with smoked salmon, herbed cream cheese, and fresh dill.
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Prep Time 20 minutes
Total Time 20 minutes
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

a wide platter of deviled eggs with a golden smoky filling, topped with bacon bits and a dusting of paprika, on a slate board, natural light, shallow depth of field, landscape orientation

Classic devil eggs get an update with a smoky barbecue touch that will have people taking a double look and grabbing doubles!

a wide platter of deviled eggs with a golden smoky filling, topped with bacon bits and a dusting of paprika, on a slate board, natural light, shallow depth of field, landscape orientation

BBQ Smoked Deviled Eggs

Smoked yolk devilish eggs with BBQ-spiced filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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

a wide cast iron skillet with a smoked gooey wheel of brie drizzled with honey and pecans, surrounded by crackers, faint smoke, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Smoked brie with applewood is decandent and is a showstopper when melted.

a wide cast iron skillet with a smoked gooey wheel of brie drizzled with honey and pecans, surrounded by crackers, faint smoke, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 45 minutes
Total Time 55 minutes
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

a wide platter of skewers alternating smoked cheese cubes, green grapes, and orange melon with basil leaves, drizzled with honey, on a marble surface, bright natural light, shallow depth of field, landscape orientation

Smoky cheese skewers are paired with sweet, juicy fruit to create a surprising combination that has people coming back for more to find out how and why it works so well.

a wide platter of skewers alternating smoked cheese cubes, green grapes, and orange melon with basil leaves, drizzled with honey, on a marble surface, bright natural light, shallow depth of field, landscape orientation

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
Cook Time 1 hour
Total Time 1 hour 25 minutes
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

a wide platter of glossy smoked chicken wings glazed with BBQ sauce and a crispy skin, faint smoke in the background, on a dark wooden board, warm natural light, shallow depth of field, landscape orientation

Wings with smoky flavors and skin that makes them easy to pull off the bone are also a great main course if you aren't paying attention to what you're ordering.

a wide platter of glossy smoked chicken wings glazed with BBQ sauce and a crispy skin, faint smoke in the background, on a dark wooden board, warm natural light, shallow depth of field, landscape orientation

Hickory Smoked Chicken Wings

Sticky BBQ glazed and hickory smoked chicken wings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
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

a wide pan of glossy caramelized smoked pork belly burnt ends with a sticky dark glaze, toothpicks tucked in, faint smoke, on a rustic surface, warm natural light, shallow depth of field, landscape orientation

Sticky, sweet, and smoky pork belly burnt ends are total candy for meat lovers and a single bite will show you why people hoard their smoker recipes!

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a wide pan of glossy caramelized smoked pork belly burnt ends with a sticky dark glaze, toothpicks tucked in, faint smoke, on a rustic surface, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 4 hours
Total Time 4 hours 20 minutes
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

a wide bowl of glossy smoked almonds flecked with cracked black pepper, a few scattered on the table, faint smoke, on a rustic wooden surface, warm natural light, shallow depth of field, landscape orientation

Your guests will be drawn to the snack bowl with crunchy almonds that have a smoky, peppery flavor.

a wide bowl of glossy smoked almonds flecked with cracked black pepper, a few scattered on the table, faint smoke, on a rustic wooden surface, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 1 hour
Total Time 1 hour 5 minutes
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

a wide tray of smoked stuffed mushrooms with golden melted gouda filling, sprinkled with parsley, faint smoke, on a dark grill grate, warm natural light, shallow depth of field, landscape orientation

Smoky melted gouda cheese and meaty mushroom caps are rich and savory and, believe it or not, taste even better after coming off the smoker.

a wide tray of smoked stuffed mushrooms with golden melted gouda filling, sprinkled with parsley, faint smoke, on a dark grill grate, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 45 minutes
Total Time 1 hour
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

a wide skillet of glossy maple-glazed smoked sausage pieces with a sticky sheen, toothpicks tucked in, faint smoke, on a rustic table, warm natural light, shallow depth of field, landscape orientation

People will hover around the platter waiting to grab more of these no-fuss appetizer bites. They are glazed in sweet maple, and feature delicious smoky sausage.

a wide skillet of glossy maple-glazed smoked sausage pieces with a sticky sheen, toothpicks tucked in, faint smoke, on a rustic table, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
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

a wide platter of smoked shrimp skewers glazed and glistening with a bourbon BBQ sauce, garnished with parsley and lemon, faint smoke, on a dark board, warm natural light, shallow depth of field, landscape orientation

The bourbon sauce shrimp with a hint of smokiness are magnificent skewers that the magic of the bourbon shrimp skillet will make them disappear the moment they hit the dinner table.

a wide platter of smoked shrimp skewers glazed and glistening with a bourbon BBQ sauce, garnished with parsley and lemon, faint smoke, on a dark board, warm natural light, shallow depth of field, landscape orientation

Bourbon Smoked Shrimp Skewers

Smoked shrimp skewers with a bourbon BBQ glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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

a wide bowl of creamy hummus swirled and dusted with deep red smoked paprika, drizzled with olive oil, surrounded by fresh vegetables, on a stone surface, natural light, shallow depth of field, landscape orientation

Creamy hummus with deeply smoky paprika brings a barbecue soul to your veggie tray.

a wide bowl of creamy hummus swirled and dusted with deep red smoked paprika, drizzled with olive oil, surrounded by fresh vegetables, on a stone surface, natural light, shallow depth of field, landscape orientation

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
Total Time 10 minutes
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

a wide platter of smoky orange buffalo cauliflower bites with charred edges, a small bowl of ranch and celery sticks, faint smoke, on a dark surface, natural light, shallow depth of field, landscape orientation

Smoky buffalo cauliflower has a smoky twist that makes the veggie snack truly craveable, even to the meat eaters.

a wide platter of smoky orange buffalo cauliflower bites with charred edges, a small bowl of ranch and celery sticks, faint smoke, on a dark surface, natural light, shallow depth of field, landscape orientation

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
Cook Time 45 minutes
Total Time 1 hour
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

a wide pan of glossy smoked meatballs coated in sticky dark BBQ sauce, garnished with parsley, toothpicks tucked in, faint smoke, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Sticky barbecue glaze tender meatballs are a smoky and cozy appetizer that works for any event, during any time of the year.

a wide pan of glossy smoked meatballs coated in sticky dark BBQ sauce, garnished with parsley, toothpicks tucked in, faint smoke, on a rustic table, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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

a wide cast iron tray of loaded smoked nachos with melted cheese, ground beef, black beans, and jalapeños, faint smoke rising, on a dark grill grate, warm natural light, shallow depth of field, landscape orientation

When a full sheet of cheesy smoky nachos is brought to the table, everyone can't help but gather around!

a wide cast iron tray of loaded smoked nachos with melted cheese, ground beef, black beans, and jalapeños, faint smoke rising, on a dark grill grate, warm natural light, shallow depth of field, landscape orientation

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
Cook Time 25 minutes
Total Time 40 minutes
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

a wide platter of colorful smoked grilled vegetables including zucchini, bell peppers, red onion, and asparagus with charred edges, a small bowl of green herb dip, faint smoke, on a rustic table, natural light, shallow depth of field, landscape orientation

A beautiful variety of smoky charred vegetables is the fresh and vibrant addition to your meat-heavy cookout spread.

a wide platter of colorful smoked grilled vegetables including zucchini, bell peppers, red onion, and asparagus with charred edges, a small bowl of green herb dip, faint smoke, on a rustic table, natural light, shallow depth of field, landscape orientation

Smoky Grilled Vegetable Platter

A variety of smoked and grilled vegetables with an herby dip.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.
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