Cooking outdoors means getting the smoky satisfaction of a good smoker recipe. At the campsite or in your own backyard, a smoker turns simple ingredients into bold, fire-cooked legends.
Using the right setup, like the Ozpig Oven Smoker or the full Big Pig Smoker Combo, you can turn brisket, wings, and even mac and cheese into proper showstoppers. These are meals that keep people talking long after the fire's gone out.
Below are 10 of the best smoker recipes that belong on your next trip, weekend cook-up, or backyard bash. They're easy enough for first-timers, but tasty enough to keep pros coming back.
Let’s get smokin’.
1. Pulled Pork Shoulder With Smoky BBQ Rub
You can't talk smoker recipes without pulled pork. This one’s a classic example of slow smoked perfection.
Ingredients:
- 2–4 kg bone in pork butt or pork shoulder roast
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 tbsp yellow mustard or Dijon mustard as a binder
- Apple juice + apple cider vinegar for spritz
Start with a pork shoulder. Rub it down with a mix of brown sugar, smoked paprika, garlic powder, cumin, salt, pepper, and a little mustard powder. Let it sit for at least two hours, or overnight in the cooler.
Use your Ozpig Series 2 Smoker Combo to smoke it low and slow for 7–9 hours using hickory or ironbark. Wrap in foil after the first few hours to keep it juicy.
This is true smoked pulled pork: juicy, tender, and packed with flavour. Shred and serve on soft buns with coleslaw and hot sauce. It’s a must-have for every smoky feast. Want the full recipe? Check out the full recipe on how to prepare and make a pulled pork in a smoker.
2. Smoked Brisket With Bush-Style Bark
One of the best pellet grill recipes you’ll ever pull off, if you’ve got the patience.
Ingredients:
- 3-5kg beef brisket
- Yellow mustard
- Lanes S&P rub
- Lump charcoal (as needed)
- 2–3 chunks Australian hardwood (hickory or mesquite)
Trim your brisket and coat it with S&P rub to bind the meat. Smoke it for 10–12 hours using your Ozpig Big Pig, keeping the fire steady with lump charcoal and a chunk or two of Aussie hardwood.
Wrap halfway through and let it rest for at least an hour before slicing. If you’ve got any leftover, cube it, hit it with more rub and sauce, and return it to the smoker to make sticky, smoky brisket burnt ends. For tips and tricks check out the full Smoked Beef Brisket recipe.
3. Whole Smoked Chicken With Lemon and Thyme
A smoked chook is easier than it looks, and way tastier than anything from the store. You can use smoked turkey if feeling a little bit fancy.
Ingredients:
- 1 whole chicken (1.8–2 kg)
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 3 garlic cloves, crushed
- Zest of 1 lemon
- 1 whole lemon, halved
- 4–5 sprigs fresh thyme
- Applewood chips (as needed)
Rub a whole chicken with olive oil, salt, pepper, crushed garlic, lemon zest, and fresh thyme. Stuff a halved lemon inside. Smoke the chicken breast-side up for 2–3 hours until the internal temperature reaches 75°C.
Use your Big Pig Smoker Combo and applewood chips for a lighter, sweeter flavour. This is one of the best smoked chicken recipes for beginners, perfectly juicy and full of flavour.
4. Sticky Smoked Beef Ribs
Meaty, sticky, fall-off-the-bone ribs? That’s a smoker flex if we’ve ever seen one.
Ingredients:
- 2–2.5 kg beef ribs
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 2 tsp salt
- 2 tsp black pepper
- ½ cup BBQ sauce
Coat beef ribs in a spice rub of brown sugar, smoked paprika, garlic powder, onion powder, and a touch of cayenne. Smoke uncovered for 3 hours, then wrap and cook for another 2–3 hours until tender.
Brush with BBQ sauce during the last 30 minutes to get that caramelised glaze. Serve with pickles, cornbread, and a side of smoked pork belly if you really want to go all-in on rich, smoky meats. Here's a rib variation you won't want to miss.
5. Smoked Mac and Cheese With Bacon Crumble
You’ve had mac and cheese. But not like this.
- 400 g elbow macaroni
- 50 g butter
- 50 g plain flour
- 500 ml milk
- 2 cups grated cheddar cheese
- 1 cup grated mozzarella cheese
- 200 g bacon, cooked and crumbled
- ½ cup breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
Cook your pasta, make a simple roux with butter, flour, and milk, then stir through cheddar and mozzarella. Fold in the pasta and pour into a cast-iron pan. Top with crispy smoked bacon bits, breadcrumbs, and more cheese.
Smoke uncovered for 30–45 minutes. This one’s smoky, rich, and worth every bite. An unexpected favourite in the world of pellet grill recipes.
6. Smoked Sausages With Onion and Beer
Grab a pack of thick sausages, slice up a couple of onions, and throw it all in a foil tray with a splash of beer and a knob of butter.
Ingredients:
- 1.2 kg thick sausages
- 2 large brown onions, sliced
- 375 ml beer
- 40 g butter
- ½ tsp salt
- ½ tsp black pepper
Smoke over medium heat for 90 minutes until the sausages soak up all that beery, buttery goodness. Finish them over the grill for a charred snap.
Serve on rolls with mustard or tomato sauce. Or slice them up and serve them as smoked appetisers before the main feast rolls out.
7. Fire-Smoked Corn With Garlic Lime Butter
Not everything needs to be heavy. This one’s light, quick, and still packed with flavour.
Ingredients:
- 6 corn cobs
- 80 g butter, softened
- 2 garlic cloves, minced
- Juice of 1 lime
- ½ tsp smoked salt
- ¼ tsp black pepper
Wrap corn cobs in foil with garlic butter, lime juice, and smoked salt. Smoke for 45 minutes, turning once or twice.
A great way to break up all the smoked meats and add a little balance to the plate, especially when paired with a smoking pizza.
8. Smoked Buffalo Chicken Wings
These are a fireside favourite. The smoky version just takes it up a notch.
Ingredients:
- 1.5 kg chicken wings
- 1½ tsp salt
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 60 g butter, melted
- ½ cup hot sauce
Season chicken wings with salt, garlic powder, and cayenne. Smoke for 90 minutes, then toss in a mix of melted butter and hot sauce. Grill for a few minutes to crisp them up.
These smoked chicken wings are simple, spicy, and always a hit. Serve with ranch or blue cheese for dipping.
9. Smoked Cream Cheese With Sweet Chilli and Honey
This one’s become a cult classic for a reason.
Ingredients:
- 250 g block cream cheese
- 1 tbsp BBQ rub
- ¼ cup sweet chilli sauce
- 2 tbsp honey
- Crackers or flatbread, to serve
Grab a block of cream cheese, score the top, and sprinkle with BBQ rub. Place it in a foil tray and smoke for 2–3 hours. Drizzle with sweet chilli sauce and honey right before serving.
Use as a dip with crackers, or smear it onto flatbread. It’s one of the easiest and best smoked cream cheese recipes out there.
10. Smoked Salmon With Dill and Lemon
A little fancy, but still campfire-worthy.
Ingredients:
- 1–1.2 kg salmon fillet (skin on)
- 1½ tsp salt
- 1 tsp black pepper
- Zest of 1 lemon
- 2 tbsp fresh dill, chopped
- Cedar plank or foil tray
Rub a salmon fillet with salt, pepper, lemon zest, and dill. Place it skin-side down on a cedar plank or foil tray. Smoke for 1–2 hours until the fish flakes easily.
Serve with salad or crusty bread. Great as a main, or flake it cold the next day into wraps or salads. It’s a lighter option for those wanting something beyond red meat, and a top pick for pellet smoker recipes that impress.
Ozpig Gear That’ll Get It Done
To try out these smoker legends, get around this gear:
-
Big Pig Smoker Combo – serious space for serious feeds
-
Ozpig Oven Smoker – compact but mighty
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Ozpig Series 2 Smoker Combo – the most versatile all-rounder
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Ozpig Big Pig – fire control, temperature control, everything control
All of them are built tough and made for real fire cooking: no bells, no whistles, just gear that gets the job done.
Keep the Fire Going
The best smoker recipes are about slowing things down, cooking proper food, and feeding the crew like legends.
Whether you’re chasing bold beef, juicy chicken, flaky fish, smoking pizza or the smokiest side dishes imaginable, nothing ruins a smoky feast faster than undercooked meat. Always check that your meats reach their safe internal temperatures with this guide from Food Safety.
Bring your rubs, prep your trays, and fire up the Ozpig.
Because when it comes to smoked chicken thighs, smoked salmon, or smoked pulled pork, nothing beats the flavour of cooking with fire.
Pro Tip: Cook Safely
Nothing ruins a smoky feast faster than undercooked meat. Always check that your meats reach their safe internal temperatures. For a more in-depth guide on safe cooking times and temperatures for different cuts of meat, check out the full guide here.
