8 Smoked Side Dishes That Steal the Show

Here's something I see all the time: somebody spends 12 hours smoking a perfect brisket, then serves it alongside cold coleslaw from a plastic tub and baked beans straight from the can. Listen, there's no shame in shortcuts, but if your smoker is already running, you have free smoke and free heat sitting right there. You might as well use it.

Every one of these sides can go on the smoker alongside your main protein without getting in the way. Most of them take an hour or less. And all of them will make people ask for the recipe, which, coming from a side dish, is the highest compliment in barbecue.

1. Smoked Baked Beans from Scratch

Canned beans are fine. Smoked beans from scratch are something else entirely. Start with dried navy beans (soaked overnight) or canned beans if you're short on time. Mix them with diced onion, molasses, brown sugar, mustard, a splash of apple cider vinegar, and chopped bacon. Put it in a cast iron skillet or aluminum pan, uncovered, and smoke at 250 degrees for 2-3 hours. The beans absorb smoke, the top develops a crusty layer, and the bacon renders into everything.

2. Smoked Corn on the Cob

Pull back the husks (don't remove them), strip out the silk, brush the kernels with butter, then pull the husks back up. Smoke at 225-275 degrees for about an hour. The husks protect the corn from drying out while letting smoke penetrate. The result is sweet, smoky, and buttery. Finish with a squeeze of lime and a dusting of chili powder if you want to go the elote route.

3. Smoked Mac and Cheese

Make your mac and cheese the way you normally would, elbow pasta, cheese sauce with sharp cheddar and a little cream cheese for creaminess. Transfer it to a disposable aluminum pan, top with shredded cheese and breadcrumbs, and smoke uncovered at 225-250 degrees for 45 minutes to an hour. The top gets a golden, smoky crust while the inside stays creamy. This is the side dish that disappears first at every cookout I've hosted.

4. Smoked Jalapeño Poppers

Halve jalapeños lengthwise and remove the seeds. Fill each half with cream cheese mixed with shredded cheddar and a pinch of garlic powder. Wrap each one with a half-strip of bacon and secure with a toothpick. Smoke at 275 degrees for about an hour or until the bacon is crispy. These work as an appetizer while the main protein is still cooking.

5. Smoked Cabbage

This one surprises people. Cut a head of cabbage into quarters, leaving the core attached to hold each quarter together. Brush the cut sides with olive oil, season generously with salt, pepper, and garlic powder, then place a pat of butter on top of each quarter. Wrap loosely in foil and smoke at 250 degrees for 2 hours. The cabbage turns sweet, tender, and picks up a subtle smokiness that makes it taste like a completely different vegetable.

6. Smoked Loaded Potato Salad

Smoke whole russet potatoes at 250 degrees for 2-3 hours (or alongside whatever else you're cooking). Let them cool, cube them, then make potato salad with the smoked potatoes. The difference is dramatic, that smoky base note runs through every bite. Add the usual suspects: mayo, mustard, chopped celery, hard-boiled eggs, and crumbled bacon. Season with salt, pepper, and a splash of pickle juice for brightness.

7. Smoked Onion Bombs

Peel a large sweet onion and core out the center (leave the bottom intact so it holds its shape). Fill the cavity with a mixture of ground sausage, cream cheese, and BBQ rub. Wrap the whole onion in bacon strips, secure with toothpicks, and smoke at 275 degrees for about 90 minutes until the sausage is cooked through and the bacon is crispy. Slice it in half at the table, the layers separate and each bite has onion, sausage, cheese, and bacon. It's absurd. People will photograph it.

8. Smoked Cornbread

Mix your favorite cornbread batter (or use a box mix, no judgment). Pour it into a well-greased cast iron skillet and place it on the smoker at 275-300 degrees for 35-45 minutes. The bottom gets a dark, crispy crust from the cast iron and the top picks up a light smoke flavor. Serve it with smoked butter if you really want to commit to the bit. It's cornbread that actually tastes like it belongs at a barbecue instead of just sitting next to one.

Make the Smoker Work Overtime

The best pitmasters I know never run their smoker with empty space on the grate. If there's room, something goes on, sides, extra meat for the freezer, even desserts. You're already burning the fuel and managing the fire. Adding sides is basically free food with extra flavor. Pick two or three from this list next time you fire up the smoker and watch how fast they disappear.