The Weber Smokey Mountain smoker is a game-changer for anyone passionate about barbecue and slow-cooked flavors.
Its ability to maintain consistent low temperatures and infuse foods with rich, smoky aromas makes it a favorite among both beginners and seasoned pitmasters.
Whether you’re craving tender pulled pork, juicy smoked chicken, or inventive smoked sides, the possibilities are endless with the Weber Smokey Mountain.
In this article, we explore over 24 mouthwatering recipes that showcase the versatility and depth of flavor this smoker brings to your outdoor cooking experience.
From classic barbecue staples to creative twists, these recipes will inspire you to fire up your smoker and impress your family and friends.
24+ Delicious Weber Smokey Mountain Recipes to Try Today
Mastering the Weber Smokey Mountain opens the door to a world of smoky goodness and culinary creativity.
The recipes featured here prove just how adaptable this smoker is — from succulent meats to flavorful sides and even smoky appetizers.
Each dish benefits from the consistent heat and perfect smoke infusion that the Weber Smokey Mountain delivers, resulting in food that’s tender, juicy, and full of flavor.
Whether you’re hosting a backyard party or enjoying a quiet weekend meal, these recipes provide a fantastic starting point for exploring the joys of smoked cooking.
So grab your wood chunks, prepare your rubs, and let the Weber Smokey Mountain transform your next cookout.
Smoked Pork Butt
This recipe delivers a classic barbecue favorite that showcases the true potential of the Weber Smokey Mountain.
Smoking pork butt low and slow results in juicy, flavorful pulled pork that’s perfect for sandwiches, tacos, or served straight from the tray.
The recipe uses a simple rub and long smoking time to develop deep, smoky flavor with a beautifully barked crust.
Ingredients:
- 1 whole pork butt (6–8 lbs)
- Yellow mustard
- Your favorite pork dry rub
- Apple juice or cider (for spritzing)
Instructions:
- Coat the pork butt with yellow mustard to help the rub stick.
- Generously apply the dry rub all over the meat. Let it rest at room temperature while the smoker preheats.
- Prepare the Weber Smokey Mountain for indirect heat at 225–250°F. Use hardwood chunks like hickory or applewood.
- Place the pork butt on the top rack of the smoker.
- Smoke for several hours, spritzing with apple juice every 1–2 hours.
- When the internal temperature reaches around 165°F, wrap the pork in foil or butcher paper.
- Continue cooking until it reaches 195–203°F internal temp.
- Rest the meat for at least an hour before pulling.
This smoked pork butt is a crowd-pleaser with rich flavor and tender texture.
It’s the perfect project for a weekend cook and a great introduction to mastering the Weber Smokey Mountain.
Smoked Whole Chicken
Smoking a whole chicken on the Weber Smokey Mountain is an easy way to get flavorful, juicy poultry with crispy skin and smoky depth.
This method combines a simple brine with a dry rub and gentle smoking, resulting in a delicious bird that pairs well with a variety of sides.
Ingredients:
- 1 whole chicken (4–5 lbs)
- Water, salt, sugar, herbs (for brining)
- Poultry dry rub
- Olive oil
Instructions:
- Prepare a simple brine: 1/4 cup salt, 1/4 cup sugar, herbs, and spices in water. Brine the chicken overnight.
- Rinse and pat dry the chicken thoroughly. Rub with olive oil and apply your favorite poultry rub.
- Set up the Weber Smokey Mountain for indirect heat at 250–275°F.
- Place the chicken breast-side up on the top rack of the smoker.
- Use mild wood like apple or cherry for a balanced smoke flavor.
- Smoke for about 3–4 hours or until the thickest part of the thigh hits 165°F.
- Let the chicken rest before carving.
This smoked chicken turns out incredibly moist, with a golden brown skin and smoky flavor throughout.
It’s a perfect everyday smoked recipe that highlights the precision and ease of the Weber Smokey Mountain.
Smoked Baby Back Ribs
Smoked baby back ribs are a true barbecue staple and an excellent recipe to master on your Weber Smokey Mountain.
Using the 2-2-1 method (smoke, wrap, finish), this recipe results in ribs that are tender, smoky, and just the right amount of sticky sweet.
Ingredients:
- 2 racks baby back ribs
- Yellow mustard
- Pork rib dry rub
- Brown sugar, butter, and honey (for wrapping)
- Barbecue sauce (optional)
Instructions:
- Remove the membrane from the back of the ribs and coat them with mustard.
- Apply a generous amount of dry rub and let them sit while the smoker is heating up.
- Preheat the Weber Smokey Mountain to 225°F and add fruitwood like cherry or apple.
- Smoke the ribs uncovered for 2 hours.
- Wrap the ribs in foil with butter, brown sugar, and honey. Return to smoker for another 2 hours.
- Unwrap and finish smoking uncovered for 1 more hour, brushing with BBQ sauce if desired.
- Let rest before slicing.
These smoked ribs are tender, flavorful, and incredibly satisfying. Perfect for gatherings, cookouts, or any time you want to impress with the power of slow-smoked barbecue.
Smoked Brisket
Smoked brisket on the Weber Smokey Mountain is a rite of passage for barbecue lovers.
This method yields a beautifully barked exterior and a tender, juicy interior that slices like butter.
With patience and the right temperature control, the result is a smoky, rich meat that’s unforgettable.
Ingredients:
- 1 whole packer brisket (10–14 lbs)
- Yellow mustard or olive oil (binder)
- Kosher salt and coarse black pepper (Texas-style rub)
- Butcher paper or foil (for wrapping)
Instructions:
- Trim the brisket, removing excess fat while keeping about 1/4 inch of the fat cap.
- Rub the brisket with mustard or oil, then generously apply salt and pepper.
- Preheat the Weber Smokey Mountain to 225°F using oak or hickory wood chunks.
- Place the brisket fat-side down on the top grate and smoke for several hours.
- Once the bark is set and internal temp is around 165°F, wrap the brisket tightly in butcher paper.
- Continue smoking until internal temp reaches 200–205°F in the thickest part.
- Let rest in a cooler or oven (off) for at least an hour before slicing.
Brisket requires time, care, and control—but when done right, it becomes a masterpiece of smoky flavor and tender beef.
This recipe is perfect for special occasions and serious barbecue sessions.
Smoked Salmon
Smoking salmon on the Weber Smokey Mountain delivers a delicate balance of smoke and natural richness.
This recipe is great for brunches, spreads, or flaking over salads.
A simple dry brine and gentle heat make this dish both approachable and gourmet.
Ingredients:
- 1 side of salmon, skin-on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- Black pepper
- Fresh dill (optional)
Instructions:
- Combine salt and sugar to create a dry brine. Coat the salmon and refrigerate for 4–6 hours.
- Rinse off the brine and pat the fish completely dry. Let it air dry in the fridge until a tacky surface (pellicle) forms.
- Set up the Weber Smokey Mountain for low and slow smoking at 175–200°F. Use alder or fruitwood.
- Place salmon skin-side down on a grate or cedar plank.
- Smoke for 1.5–2 hours or until internal temp reaches 145°F.
- Garnish with fresh dill or a drizzle of lemon juice before serving.
This smoked salmon is subtly sweet, beautifully smoky, and flake-apart tender.
It’s a refined dish that proves the versatility of the Weber Smokey Mountain smoker.
Smoked Turkey Breast
Smoked turkey breast is a flavorful and juicy alternative to oven-roasted turkey, especially when made on the Weber Smokey Mountain.
The slow smoking process locks in moisture while infusing a gentle wood flavor that elevates the meat without overpowering it.
Ingredients:
- 1 whole bone-in turkey breast
- Olive oil or butter
- Poultry dry rub or simple herb seasoning
- Apple or pecan wood for smoke
Instructions:
- Rub the turkey breast with olive oil or melted butter.
- Season generously with poultry rub or a mix of salt, pepper, garlic, and herbs.
- Preheat the Weber Smokey Mountain to 250°F using mild wood like apple or pecan.
- Place the turkey breast on the top rack and smoke until internal temp hits 160–165°F.
- Let it rest under foil for 15–20 minutes before slicing.
Smoked turkey breast is ideal for holidays or any time you want a lean, smoky meat option.
It pairs beautifully with classic sides and offers a lighter alternative to heavier barbecue fare.
Smoked Meatloaf
Smoked meatloaf on the Weber Smokey Mountain is a delicious twist on the comfort food classic.
The gentle heat and wood smoke infuse each slice with savory, smoky goodness.
It’s easy to prepare, full of flavor, and makes for excellent leftovers.
Ingredients:
- 2 lbs ground beef (or a mix of beef and pork)
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- Salt, pepper, garlic powder
- BBQ sauce or ketchup for glazing
Instructions:
- In a large bowl, mix ground meat, breadcrumbs, eggs, milk, onion, and seasonings until combined.
- Form into a loaf and place it on a wire rack or foil pan.
- Preheat the Weber Smokey Mountain to 250°F using hickory or cherry wood.
- Smoke the meatloaf for 2–3 hours.
- During the last 30 minutes, brush with BBQ sauce or ketchup.
- Cook until internal temp reaches 160°F, then let rest before slicing.
Smoked meatloaf is juicy, bold, and packed with comforting flavors.
It’s a fun way to elevate a familiar dish into something special using the smoker.
Smoked Sausage and Peppers
This recipe brings together smoky sausage links and sweet bell peppers in a hearty, flavor-packed dish.
It’s simple yet satisfying, making it perfect for weeknight dinners, cookouts, or game day spreads.
The Weber Smokey Mountain infuses the sausage and vegetables with deep flavor.
Ingredients:
- 6 Italian sausages (or bratwursts)
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- Olive oil, salt, pepper
Instructions:
- Toss sliced peppers and onions with olive oil, salt, and pepper.
- Preheat the Weber Smokey Mountain to 250–275°F using apple or oak wood.
- Place the sausages directly on the top grate and the vegetables in a foil pan.
- Smoke for about 2 hours, stirring vegetables halfway through.
- Sausages are done when they reach 160°F internally and have a golden, smoky exterior.
This smoked sausage and peppers dish is colorful, flavorful, and super versatile.
Serve on a hoagie roll or with rice or potatoes for a hearty meal everyone will love.
Smoked Mac and Cheese
Smoked mac and cheese is the ultimate side dish that steals the show. Creamy, cheesy pasta combined with a subtle kiss of smoke makes it a hit at barbecues and family gatherings.
It’s easy to customize with different cheeses or toppings.
Ingredients:
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup flour
- 3 cups milk
- 2 cups shredded sharp cheddar
- 1 cup mozzarella or gouda
- Salt, pepper, paprika
- Breadcrumbs (optional)
Instructions:
- Cook pasta until just al dente. Drain and set aside.
- In a pot, melt butter and whisk in flour to make a roux.
- Slowly add milk, whisking until smooth and thickened.
- Stir in cheese and seasonings until melted and creamy.
- Mix with cooked pasta and pour into a foil pan. Top with extra cheese or breadcrumbs if desired.
- Set smoker to 225–250°F using mild wood like cherry or pecan.
- Smoke uncovered for 1–1.5 hours until bubbly and golden on top.
Smoked mac and cheese brings rich, smoky comfort to the table.
It’s creamy, flavorful, and perfect alongside ribs, brisket, or on its own as a decadent treat.
Smoked Chicken Wings
Smoked chicken wings on the Weber Smokey Mountain are crispy, juicy, and loaded with smoky flavor.
Perfect for parties, game days, or backyard cookouts, this method results in wings that don’t just taste good—they disappear fast.
A simple dry rub and smoke session is all it takes to make them shine.
Ingredients:
- 2–3 lbs chicken wings
- Olive oil
- Your favorite wing dry rub
- Wood chunks (apple, cherry, or hickory)
Instructions:
- Pat wings dry, toss with olive oil, and coat generously with dry rub.
- Preheat the Weber Smokey Mountain to 275–300°F for a slightly crispier skin.
- Add your choice of wood and place the wings on the top rack.
- Smoke for 1.5 to 2 hours, turning halfway through.
- For extra crispiness, finish on a hot grill or under the broiler for a few minutes.
- Toss in buffalo sauce, BBQ sauce, or serve as is.
These smoked wings are incredibly flavorful and smoky with a crispy edge.
They’re sure to become a go-to for wing lovers wanting something extra special from their smoker.
Smoked Baked Beans
Smoked baked beans are the perfect smoky sidekick to your barbecue spread.
Rich, sweet, and savory, this dish gets an upgrade by soaking in smoke from the Weber Smokey Mountain.
It pairs beautifully with brisket, ribs, or pulled pork.
Ingredients:
- 2 cans baked beans
- 1/2 cup chopped onion
- 1/2 cup cooked bacon or sausage
- 1/4 cup brown sugar
- 1/4 cup BBQ sauce
- 1 tbsp mustard
- A dash of hot sauce (optional)
Instructions:
- Mix all ingredients in a disposable aluminum pan.
- Set up the smoker at 250°F with wood chunks (apple or cherry recommended).
- Place the pan on the lower rack or next to your main meat cook.
- Smoke uncovered for 2–3 hours, stirring occasionally.
The beans absorb smoke beautifully, becoming rich, hearty, and layered in flavor.
Smoked baked beans are the kind of side that can easily become the main event.
Smoked Stuffed Peppers
Smoked stuffed peppers are a flavorful, colorful dish that’s easy to prepare and incredibly satisfying.
Filled with a savory meat and rice mixture, then gently smoked on the Weber Smokey Mountain, these peppers are as impressive as they are tasty.
Ingredients:
- 4–6 bell peppers, tops cut off and seeds removed
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, chopped
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- Shredded cheese (optional)
Instructions:
- Brown the meat with onions in a skillet, then mix with rice, tomato sauce, and seasoning.
- Stuff each pepper with the mixture and top with cheese if desired.
- Preheat the smoker to 250°F using a mild wood like pecan or apple.
- Arrange peppers upright in a pan or grill basket.
- Smoke for 2–3 hours until peppers are tender and cheese is melted.
Smoked stuffed peppers offer a delicious balance of smoky, savory, and sweet.
They’re perfect for weeknight meals or as a unique addition to your next BBQ feast.
Smoked Ham
Smoked ham on the Weber Smokey Mountain is a fantastic way to elevate a pre-cooked ham into something truly memorable.
The smoke adds depth and complexity, while a sweet glaze balances the saltiness, creating a perfect centerpiece for holiday feasts or special dinners.
Ingredients:
- 1 fully cooked bone-in ham (8–10 lbs)
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup pineapple juice
- Wood chunks (cherry, apple, or maple)
Instructions:
- Score the surface of the ham in a criss-cross pattern.
- Prepare a glaze by simmering brown sugar, honey, mustard, and pineapple juice until slightly thickened.
- Preheat the Weber Smokey Mountain to 250°F and add your wood of choice.
- Place the ham on the top rack and smoke uncovered for about 3 hours.
- Baste with the glaze every 30 minutes during the last hour of cooking.
- Cook until the internal temperature reaches 140°F, then rest before slicing.
This smoked ham is sweet, smoky, and tender with a beautiful caramelized exterior.
It’s ideal for festive occasions and leaves your guests asking for seconds.
Smoked Bacon-Wrapped Jalapeño Poppers
Smoked bacon-wrapped jalapeño poppers are the ultimate appetizer for any barbecue.
Creamy, spicy, smoky, and crispy, they pack a ton of flavor into one bite.
The Weber Smokey Mountain brings it all together with even heat and rich wood smoke.
Ingredients:
- 10 jalapeños, halved and deseeded
- 8 oz cream cheese
- 1/2 cup shredded cheddar
- Garlic powder, onion powder
- 10 slices bacon, halved
- Toothpicks
Instructions:
- Mix cream cheese, cheddar, and spices in a bowl.
- Stuff each jalapeño half with the mixture.
- Wrap each with a half slice of bacon and secure with a toothpick.
- Preheat smoker to 250°F using fruitwood or hickory.
- Place poppers on the top rack and smoke for 1.5–2 hours until bacon is crisp.
These poppers are smoky and cheesy with just the right kick of heat. They’re a crowd favorite and an excellent starter for any smoked meal.
Smoked Corn on the Cob
Smoked corn on the cob is a simple, smoky twist on a classic summer side dish.
The natural sweetness of the corn is enhanced by the subtle smoke, creating a deliciously unique flavor that’s perfect alongside ribs, chicken, or brisket.
Ingredients:
- Fresh corn on the cob, husked
- Olive oil or melted butter
- Salt, pepper, smoked paprika
- Optional toppings: cotija cheese, lime juice, fresh herbs
Instructions:
- Brush each ear of corn with olive oil or butter and season with salt, pepper, and smoked paprika.
- Preheat the Weber Smokey Mountain to 225–250°F.
- Place the corn directly on the grate or in a grill basket.
- Smoke for 1.5–2 hours, turning occasionally for even cooking.
- Serve with additional butter, cheese, or lime if desired.
Smoked corn on the cob is sweet, smoky, and perfectly tender.
It’s a side dish that’s easy to prepare but full of bold, summery flavor that complements any barbecue plate.
Smoked Pulled Chicken
Smoked pulled chicken is a quicker alternative to pulled pork but just as flavorful and satisfying.
Using bone-in, skin-on chicken thighs helps retain moisture, and the Weber Smokey Mountain adds a rich, smoky depth that transforms this simple protein into something special.
Ingredients:
- 4–6 bone-in, skin-on chicken thighs
- Olive oil
- Poultry dry rub
- Apple or cherry wood chunks
Instructions:
- Rub chicken thighs with olive oil and generously season with dry rub.
- Set the Weber Smokey Mountain to 250°F using fruitwood chunks.
- Smoke the chicken thighs on the top grate until internal temperature reaches 175–185°F (about 2 hours).
- Remove, let rest, then pull meat from the bone and shred.
- Optionally mix with BBQ sauce or season to taste.
Smoked pulled chicken is juicy, flavorful, and incredibly versatile—ideal for sandwiches, wraps, tacos, or even salads.
It’s a great meal prep option or quick fix for weeknight dinners.
Smoked Turkey Legs
Smoked turkey legs are juicy, smoky, and packed with flavor—a fun, fairground-style treat made right at home.
These are perfect for holidays or weekend barbecues and come out beautifully tender on the Weber Smokey Mountain.
Ingredients:
- 4 turkey legs
- Olive oil
- Your favorite poultry rub
- Optional brine (water, salt, sugar, herbs)
Instructions:
- Brine turkey legs for 4–6 hours if desired, then rinse and pat dry.
- Rub with olive oil and coat with seasoning.
- Preheat smoker to 275°F using hickory or apple wood.
- Place turkey legs on the top grate and smoke for 2.5 to 3 hours.
- Cook until internal temperature reaches 175°F, then rest before serving.
These smoked turkey legs are deeply flavorful with a beautifully browned skin.
They’re sure to impress and satisfy, especially when served with hearty sides.
Smoked Potatoes
Smoked potatoes are the perfect accompaniment to any smoked meat dish.
They’re soft and fluffy on the inside, with a smoky, seasoned crust on the outside.
Whether served plain or loaded with toppings, they bring comforting flavor to your barbecue spread.
Ingredients:
- 4 large russet or Yukon gold potatoes
- Olive oil
- Salt, pepper, garlic powder
- Optional: shredded cheese, sour cream, bacon bits, chives
Instructions:
- Wash and dry the potatoes, then rub with olive oil and season with salt, pepper, and garlic powder.
- Preheat the Weber Smokey Mountain to 250–275°F.
- Place potatoes on the top grate and smoke for 2–2.5 hours until fork-tender.
- Slice open and serve with your choice of toppings.
Smoked potatoes are a simple but powerful side dish, full of earthy, smoky flavor and satisfying texture.
They pair perfectly with everything from ribs to brisket to grilled veggies.
Smoked Beef Ribs
Smoked beef ribs on the Weber Smokey Mountain deliver intense beefy flavor with a tender, melt-in-your-mouth texture.
These ribs develop a rich smoky bark and juicy interior, perfect for serious barbecue enthusiasts looking to impress.
Ingredients:
- 3–4 beef ribs (bone-in)
- Yellow mustard (as binder)
- Beef dry rub (salt, pepper, paprika, garlic powder)
- Wood chunks (oak or hickory)
Instructions:
- Apply mustard to ribs, then coat thoroughly with dry rub.
- Preheat the smoker to 225°F using oak or hickory wood.
- Place ribs on the smoker grate and cook for about 5–6 hours, maintaining steady temperature.
- Wrap ribs in foil after 3 hours for extra tenderness or smoke uncovered for a firmer bark.
- Cook until internal temperature reaches about 200°F.
- Rest before slicing and serving.
These smoked beef ribs are deeply flavorful with a perfect balance of smoke and seasoning.
They make an impressive centerpiece for any barbecue feast.
Smoked Bratwurst
Smoked bratwurst combines traditional German flavors with rich smoke infusion, creating juicy and flavorful sausages that are perfect for grilling or eating straight off the smoker.
Ingredients:
- Fresh bratwurst sausages
- Beer or apple juice (optional, for steaming)
- Wood chunks (apple or cherry)
Instructions:
- Preheat the Weber Smokey Mountain to 225°F using fruitwood.
- Place bratwursts on the smoker grate and smoke for 1.5–2 hours.
- For extra juiciness, transfer the smoked brats to a pan with beer or apple juice and steam them for 20 minutes.
- Finish by searing on a hot grill or skillet for crispy skin.
- Serve on buns with your favorite toppings.
Smoked bratwurst offers a delicious twist on a classic, with smoky flavor and juicy texture that’s ideal for casual gatherings and tailgate parties.
Smoked Vegetable Medley
Smoking vegetables on the Weber Smokey Mountain adds a subtle smoky depth that elevates their natural sweetness and earthiness.
This colorful medley is an easy, healthy side that complements any smoked meat beautifully.
Ingredients:
- Bell peppers, zucchini, mushrooms, cherry tomatoes, onions
- Olive oil
- Salt, pepper, Italian seasoning
Instructions:
- Toss all vegetables in olive oil, salt, pepper, and Italian seasoning.
- Preheat the smoker to 225°F with mild wood like apple or cherry.
- Spread the vegetables in a grill basket or on a foil tray.
- Smoke for 1–1.5 hours, stirring halfway through.
- Serve warm as a side dish or salad topper.
The smoked vegetable medley is vibrant, flavorful, and adds a smoky freshness to any meal.
It’s a great way to bring balance and variety to your barbecue plate.
Smoked Sausage Links
Smoking sausage links on the Weber Smokey Mountain adds a rich, smoky flavor that elevates this simple protein to a whole new level.
The slow smoke keeps the sausages juicy and tender while giving them a beautiful browned exterior.
Ingredients:
- 1 package of your favorite sausage links (Italian, bratwurst, or smoked sausage)
- Wood chunks (hickory or apple)
Instructions:
- Preheat the Weber Smokey Mountain to 225°F using your choice of wood.
- Place the sausage links directly on the top rack.
- Smoke for 2 to 3 hours until the internal temperature reaches 160°F.
- For a crispy skin, finish on a hot grill or skillet for a few minutes.
- Serve with mustard, sauerkraut, or as part of your favorite meal.
Smoked sausage links are bursting with smoky flavor and perfect as a main dish or appetizer.
They’re simple, quick, and a guaranteed crowd-pleaser.
Smoked Prime Rib
Smoking prime rib on the Weber Smokey Mountain is an indulgent way to enjoy a tender, juicy roast with a deeply smoky crust.
This method is perfect for special occasions when you want to impress with rich, flavorful beef.
Ingredients:
- 4–6 lb prime rib roast
- Olive oil
- Salt, pepper, garlic powder, rosemary
Instructions:
- Rub the prime rib with olive oil and season generously with salt, pepper, garlic powder, and rosemary.
- Preheat the smoker to 225°F using oak or hickory wood chunks.
- Place the roast fat-side up on the top rack.
- Smoke until the internal temperature reaches 130°F for medium-rare (about 3–4 hours).
- Remove and let rest for 20 minutes before slicing.
Smoked prime rib is tender, juicy, and infused with smoky depth that perfectly complements the natural beef flavor.
It’s a show-stopping centerpiece for any feast.
Smoked Cheese
Smoking cheese on the Weber Smokey Mountain imparts a subtle smoky aroma and flavor that enhances the creamy richness.
This easy recipe allows you to add smoky depth to your favorite cheeses for snacking, cooking, or cheeseboards.
Ingredients:
- Blocks of cheese like cheddar, gouda, or mozzarella
- Wood chips (mild fruitwood like apple or cherry)
Instructions:
- Cut cheese into blocks or wedges.
- Preheat smoker to a very low temperature, around 90–100°F, to avoid melting.
- Place cheese on a wire rack or foil tray.
- Smoke for 1–3 hours, checking often to prevent melting.
- Wrap smoked cheese tightly and refrigerate for at least a few hours before serving.
Smoked cheese adds a delicious smoky complexity to any dish or snack. It’s perfect for cheese boards, grilled sandwiches, or melted into recipes.
Conclusion
If you’ve been looking to elevate your barbecue skills, the Weber Smokey Mountain is the perfect companion to help you achieve mouthwatering smoked dishes every time. With more than 24 recipes to choose from, you have endless inspiration for your next cook — from smoked ribs and brisket to inventive smoked vegetables and sides. The beauty of the Weber Smokey Mountain lies in its ability to simplify the smoking process while delivering authentic, deep smoke flavor. By experimenting with these recipes, you’ll soon find your favorites and develop your own signature smoked creations. Embrace the art of smoking and turn your next meal into a smoky masterpiece.
