18 Thanksgiving Smoker Recipes: Turkey, Ham, Sides & Desserts

Your smoker can handle way more than the bird. These Thanksgiving smoker recipes cover the whole spread — spatchcock turkey, double-smoked ham, eight side dishes, appetizers, and even dessert — all cooked low and slow with real smoke flavor. Every recipe below includes the smoker temperature, cook time, pull temperature, and wood pairing, so you can build a full holiday menu on one cooker.

If you just got your first pellet grill, start with our guide to the best pellet grills for beginners — everything here works on pellet, offset, or charcoal smokers.

Quick Answer: Run your smoker at 225-275°F (107-135°C) for meats and 325-350°F (163-177°C) for desserts. A 12-14 lb (5.4-6.4 kg) spatchcocked turkey takes 2.5-3.5 hours at 275°F (135°C); pull all poultry at 165°F (74°C) per the USDA’s safe minimum internal temperature. Most sides take 45-90 minutes.

Thanksgiving Smoker Recipes: The Main Event

1. Spatchcock Smoked Turkey (The Showstopper)

Spatchcocking — removing the backbone and flattening the bird — is the single best trick in Thanksgiving smoking. A 12-14 lb (5.4-6.4 kg) turkey cooks in 2.5-3.5 hours at 275°F (135°C) instead of 5+ hours whole, and the breast and thighs finish at nearly the same time. Dry-brine it 24-48 hours ahead with 1 tablespoon of kosher salt per 5 lb (2.3 kg) of bird.

Smoke with apple or cherry wood and pull when the breast hits 160°F (71°C) and the thigh reads 170-175°F (77-79°C) — carryover cooking will push the breast past the safe 165°F (74°C) during the 30-minute rest. The skin should be deep amber and crisp; if it’s rubbery, finish over direct heat for 2-3 minutes per side.

2. Smoked Turkey Breast (Small Crowd Saver)

Feeding 4-6 people? Skip the whole bird. A bone-in 5-6 lb (2.3-2.7 kg) breast smokes at 250°F (121°C) for 3-4 hours until the thickest part reads 160°F (71°C). We have a full walkthrough of this method in our smoked turkey breast at 250°F guide, including an herb-butter injection that keeps the white meat juicy.

Use pecan or apple wood, rest the breast 20-30 minutes tented in foil, then slice against the grain. A turkey breast also solves the timing problem: it frees up smoker space for sides on the big day.

3. Double-Smoked Spiral Ham (Easiest Main Ever)

A fully cooked spiral ham only needs reheating, and your smoker does it better than any oven. Smoke at 225°F (107°C) for 2.5-3 hours until the center reaches 140°F (60°C) — the safe reheating temperature for hams packaged in USDA-inspected plants, per the FoodSafety.gov minimum temperature chart.

Brush on a glaze of brown sugar, maple syrup, and Dijon during the last 30 minutes. Cherry or apple wood pairs beautifully with ham’s sweetness, and the pre-sliced spiral cut lets smoke penetrate every layer.

4. Smoked Prime Rib (The Fancy Upgrade)

For a smaller, luxe Thanksgiving, a 4-bone standing rib roast (about 8-10 lb / 3.6-4.5 kg) smoked at 225°F (107°C) takes 3.5-4.5 hours. Pull it at 125°F (52°C) for medium-rare after a 30-minute rest. The USDA minimum for whole beef roasts is 145°F (63°C) with a 3-minute rest, so serve this one knowing it’s cooked to tender, pink, pitmaster preference — not USDA well-done.

Season simply: kosher salt, black pepper, garlic, and rosemary. Oak or hickory gives it a classic steakhouse flavor.

5. Smoked Pork Shoulder (Pulled Pork for a Crowd)

An 8 lb (3.6 kg) Boston butt at 225°F (107°C) needs 8-10 hours until it probes like soft butter at 200-205°F (93-96°C) — well beyond the 145°F (63°C) USDA minimum for pork roasts, because connective tissue needs high internal temps to melt. This is the ultimate make-ahead main: smoke it the weekend before, refrigerate, and reheat in a covered pan with a splash of apple juice at 300°F (149°C) for 45 minutes.

6. Smoked Ribs (For the Turkey-Haters)

Every family has one. A rack of baby backs at 225°F (107°C) takes 5-6 hours using the 3-2-1-style method — and if you’re new to ribs, our complete ribs on a pellet grill tutorial covers trimming, wrapping, and the bend test step by step. Pull when a probe slides between the bones with no resistance.

Common Mistake: Overloading the smoker. Cramming the bird, ham, and six pans of sides onto one grate blocks airflow and drops your temps unevenly. Cook in waves instead — mains first, then sides, holding finished food in a 150°F (66°C) oven. Your smoker needs breathing room to burn clean.

Thanksgiving Smoker Recipes: Smoked Sides

7. Smoked Green Beans with Bacon

Blanch 2 lb (0.9 kg) of green beans for 3 minutes, then toss in a foil pan with raw bacon pieces, sliced shallots, and a pat of butter. Smoke at 225°F (107°C) for 1.5-2 hours, stirring once. The bacon renders slowly and seasons the whole pan. Cook your bacon on the smoker the day before using our bacon on a pellet grill method and crumble it over the top for extra smoke.

8. Smoked Mac and Cheese

This is the side guests talk about for years. Make a stovetop mac with a sharp cheddar-Gruyère sauce, pile it into a buttered foil pan, top with panko and more cheese, and smoke at 225°F (107°C) for about 1 hour until the edges bubble and the top is golden. Because it’s an egg-and-dairy casserole, take it to 165°F (74°C) in the center — the USDA minimum for casseroles. Use a mild wood like apple so it doesn’t fight the cheese.

9. Smoked Cornbread Dressing

Bake your cornbread a day or two ahead (our Redstone cornbread recipe works perfectly), crumble it, and fold with sautéed onion, celery, sage, and chicken stock. Smoke in a covered pan at 325°F (163°C) for 45-60 minutes until the center hits 165°F (74°C). Uncover for the last 15 minutes to crisp the top. If your dressing contains sausage, that must reach 160°F (71°C), the USDA minimum for ground meat.

10. Smoked Sweet Potatoes

Prick 4-6 large sweet potatoes and smoke at 225°F (107°C) for 2-3 hours, until a skewer slides in with zero resistance and the internal temp reads 205-210°F (96-99°C). Split, fluff, and load with butter, brown sugar, and a pinch of smoked salt. They hold perfectly in a warm oven for an hour, which makes them ideal for a crowded cook schedule.

11. Smoked Mashed Potatoes

Smoke russet potatoes whole at 225°F (107°C) for about 2 hours, then peel and mash with butter, warm cream, and roasted garlic. The skin picks up a subtle amber color and a whisper of smoke that transforms the most ordinary side on the table. Hold them in a covered dish over a pot of simmering water.

12. Smoked Brussels Sprouts

Toss halved sprouts with olive oil, salt, and pepper, and smoke at 250°F (121°C) for 45-60 minutes until the outer leaves are crispy and charred at the edges. Finish with a balsamic drizzle and toasted pecans. Trim and halve them the night before to save precious morning time.

13. Smoked Creamed Corn

Combine frozen corn, cream cheese, butter, and a little sugar in a foil pan and smoke at 225°F (107°C) for 1.5 hours, stirring twice, until thick and bubbling. It tastes like corn pudding met a bonfire — sweet, creamy, and gently smoky.

14. Smoked Cranberry Sauce

Pour fresh cranberries, sugar, orange juice, and a cinnamon stick into a disposable foil pan and smoke at 225°F (107°C) for 45 minutes, until the berries burst and the sauce thickens. Make it 2-3 days ahead; the smoke flavor actually deepens overnight in the fridge. Set a bowl of this next to sliced turkey and watch it disappear.

Pitmaster Tip: Stagger your cooks by temperature, not by clock. Everything above cooks at 225-275°F (107-135°C), so run the turkey first, then sides in waves while the bird rests. Desserts go on last at 325-350°F (163-177°C) while everyone eats. One fire, one menu, zero oven needed.

Appetizers While the Turkey Rests

15. Smoked Deviled Eggs

Hard-boil a dozen eggs, peel, and place them directly on the smoker at 225°F (107°C) for 25-30 minutes — just long enough to tint the whites amber and add a campfire note. Halve, mash the yolks with mayo, mustard, and pickle relish, and pipe them back in. Smoke a batch early and snack on them while carving.

16. Smoked Spiced Nuts

Toss 4 cups of mixed nuts with melted butter, brown sugar, smoked paprika, and cayenne. Smoke in a cast-iron skillet at 250°F (121°C) for 45 minutes, stirring every 15. They make a great host gift and keep for two weeks in an airtight container — perfect for holiday snacking.

Thanksgiving Smoker Recipes: Desserts

17. Smoked Pecan Pie

Pecan pie and smoke are a natural match — the filling is basically butter, sugar, and pecans, all of which love a kiss of oak or pecan wood. Bake at 325°F (163°C) for 55-70 minutes until the center jiggles slightly but the edges are set. Our full smoked pecan pie recipe covers the crust shield trick so the bottom doesn’t over-brown. Bake it the day before; it slices cleaner cold.

18. Smoked Apple Crisp

How to Plan a Full Thanksgiving on One Smoker

The secret to these Thanksgiving smoker recipes is the timeline. Here’s the flow that works in real backyards:

1. 2-3 days before: Dry-brine the turkey. Make cranberry sauce and cornbread.
2. 1 day before: Bake the pecan pie. Smoke the pork shoulder if serving it. Trim sprouts and green beans.
3. Thanksgiving morning, 8 AM: Turkey on at 275°F (135°C).
4. 11 AM: Turkey comes off; rest 30 minutes. Sides wave one (sweet potatoes, green beans) go on.
5. 12:30 PM: Carve the turkey using sharp knives for cutting meat — a long slicing knife beats a serrated edge every time.
6. 1 PM: Sides wave two (mac and cheese, sprouts, dressing).
7. 2:30 PM: Apple crisp goes on at 350°F (177°C) while everyone eats.

For charcoal and offset cooks, set up your fuel before dawn: running lump charcoal in an offset smoker gives a clean, long burn, and learning to start your charcoal fire properly with a chimney starter saves 20 minutes of frustration. If you’re cooking on offset, check our picks for the best affordable offset smoker to make sure your rig holds steady temps for a 10-hour day.

Make-Ahead and Food Safety Notes

The best Thanksgiving smoker recipes respect the danger zone. Keep cold food below 40°F (4°C) and hot food above 140°F (60°C), and refrigerate leftovers within 2 hours of serving. The USDA says to use cooked leftovers within 3 to 4 days in the refrigerator or freeze them for 3-4 months — and reheat everything to 165°F (74°C).

Yes, you can smoke the turkey a day ahead. Carve it, refrigerate the meat in its juices in a shallow container, and reheat covered at 300°F (149°C) with a splash of stock until it reaches 165°F (74°C). It loses a little textural magic but none of the flavor, and it frees your smoker entirely for sides on the big day.

FAQ

What temperature do you smoke a turkey at? 275°F (135°C) is the sweet spot for spatchcocked birds — hot enough for crisp skin, low enough for real smoke. Whole turkeys can go lower at 225-250°F (107-121°C), but expect 30+ minutes per pound and softer skin.

How long does it take to smoke a turkey? Plan on 10-12 minutes per pound at 275°F (135°C) for a spatchcocked turkey, so a 12-14 lb (5.4-6.4 kg) bird takes 2.5-3.5 hours. Always confirm with a thermometer, not the clock.

Can you smoke a turkey the day before Thanksgiving? Yes. Smoke it, carve it, refrigerate the meat in a shallow container with its juices for up to 3-4 days, and reheat covered at 300°F (149°C) to 165°F (74°C). The flavor holds up well.

What wood is best for smoking turkey? Apple and cherry are classics — sweet, mild, and great for skin color. Pecan adds a richer, nutty note, and oak works if you want a bolder, more traditional BBQ flavor. Avoid heavy mesquite.

Can you smoke side dishes and dessert too? Absolutely — most sides smoke at 225-250°F (107-121°C) in 45-90 minutes in foil pans, and desserts like pecan pie and apple crisp bake at 325-350°F (163-177°C). It helps to stagger cooks rather than load everything at once.

How much turkey do you need per person? Plan 1 to 1.5 lb (0.45-0.7 kg) of whole raw turkey per person, which yields roughly 6-8 oz of meat after carving and waste. A 12 lb (5.4 kg) bird comfortably feeds 8 with leftovers.

Conclusion

With these Thanksgiving smoker recipes, your smoker does the heavy lifting from appetizers to dessert — and your oven stays free for the rolls. Pick one main, three or four sides, and a dessert, follow the temperature and timeline above, and you’ll serve a holiday meal with real wood-fired character. Fire up the smoker, keep a thermometer handy, and have a great holiday.