Pit Boss Smoker Cookbook for Beginners
By Robert P. Anderson · For Backyard BBQ cooks who own a Pit Boss pellet grill or vertical smoker
Unlock the bold, smoky flavors of authentic American BBQ with 160 mouthwatering recipes. From Texas-style brisket and fall-off-the-bone ribs to wood-fired veggies, Robert P. Anderson guides you step-by-step through wood pellet selection, temperature mastery, and flavor layering.
Main Course
68 recipes
Smoked Texas-Style Brisket
Smoked Texas-Style Brisket layers beef brisket, kosher salt, coarse black pepper with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 15.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Hickory-Smoked Beef Ribs
Hickory-Smoked Beef Ribs layers beef short ribs, kosher salt, black pepper with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 8.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Mesquite Smoked Chuck Roast
Mesquite Smoked Chuck Roast layers beef chuck roast, olive oil, coarse salt with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 7.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Pit Boss Smoked Prime Rib
Pit Boss Smoked Prime Rib layers bone-in prime rib roast, olive oil, kosher salt with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Coffee-Crusted Smoked Brisket
Coffee-Crusted Smoked Brisket layers beef brisket, finely ground coffee, brown sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 12.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Beef Tenderloin Medallions
Smoked Beef Tenderloin Medallions layers beef tenderloin, olive oil, balsamic vinegar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Stuffed Beef Roll
Smoked Stuffed Beef Roll layers flank or skirt steak, spinach, roasted red peppers with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Cajun-Style Smoked Sirloin Roast
Cajun-Style Smoked Sirloin Roast layers sirloin roast, olive oil, cajun seasoning with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Korean BBQ Smoked Beef Ribs
Korean BBQ Smoked Beef Ribs layers beef short ribs, soy sauce, brown sugar with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 12.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pastrami Brisket
Smoked Pastrami Brisket layers beef brisket, kosher salt, brown sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Tex-Mex Smoked Barbacoa
Tex-Mex Smoked Barbacoa layers beef cheek or chuck roast, apple cider vinegar, 2 chipotle peppers in adobo with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 8.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pulled Pork Shoulder
Smoked Pulled Pork Shoulder layers bone-in pork shoulder, yellow mustard, dry rub with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked St. Louis Style Ribs
Smoked St. Louis Style Ribs layers 2 racks of st. louis-style pork ribs, yellow mustard, dry rub with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 6.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Honey Garlic Smoked Pork Tenderloin
Honey Garlic Smoked Pork Tenderloin layers 2 pork tenderloins, honey, soy sauce with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Carolina-Style Smoked Pork Butt
Carolina-Style Smoked Pork Butt layers pork butt, yellow mustard, carolina-style dry rub with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 12.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Applewood Smoked Baby Back Ribs
Applewood Smoked Baby Back Ribs layers 2 racks of baby back ribs, yellow mustard, dry rub with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Cajun Smoked Pork Sausages
Cajun Smoked Pork Sausages layers cajun-style pork sausages and wood: oak or hickory with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cuban Mojo Pork Roast
Smoked Cuban Mojo Pork Roast layers pork shoulder, fresh orange juice, fresh lime juice with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 6.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Sweet and Spicy Smoked Pork Ribs
Sweet and Spicy Smoked Pork Ribs layers 2 racks of pork ribs, brown sugar, chilli powder with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Italian Porchetta
Smoked Italian Porchetta layers pork belly, olive oil, garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Pit Boss Smoked Pork Carnitas
Pit Boss Smoked Pork Carnitas layers pork shoulder, salt, black pepper with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Garlic Herb Smoked Pork Roast
Garlic Herb Smoked Pork Roast layers pork loin roast, garlic, fresh rosemary with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Bourbon BBQ Pork Loin
Smoked Bourbon BBQ Pork Loin layers pork loin, bourbon, bbq sauce with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Pineapple Teriyaki Smoked Pork Chops
Pineapple Teriyaki Smoked Pork Chops layers 4 bone-in pork chops, pineapple juice, soy sauce with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Korean BBQ Smoked Pork Belly
Korean BBQ Smoked Pork Belly layers pork belly, soy sauce, brown sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Herb-Crusted Rack of Lamb
Smoked Herb-Crusted Rack of Lamb layers 1 rack of lamb, garlic, fresh rosemary with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Moroccan-Spiced Lamb Shoulder
Smoked Moroccan-Spiced Lamb Shoulder layers lamb shoulder, ground cumin, ground coriander with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 7.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Garlic and Rosemary Smoked Lamb Chops
Garlic and Rosemary Smoked Lamb Chops layers 8 lamb chops, garlic, fresh rosemary with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Shanks in Red Wine
Smoked Lamb Shanks in Red Wine layers 4 lamb shanks, red wine, beef broth with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Greek-Style Lamb Roast
Smoked Greek-Style Lamb Roast layers lamb leg or shoulder, garlic, fresh oregano with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Spiced Smoked Lamb Loin
Spiced Smoked Lamb Loin layers lamb loin, ground cumin, ground coriander with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Barbacoa
Smoked Lamb Barbacoa layers lamb shoulder, garlic, chipotle peppers in adobo with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 10.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Sausages with Fennel
Smoked Lamb Sausages with Fennel layers ground lamb, fennel seeds, garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Indian-Style Lamb Curry
Smoked Indian-Style Lamb Curry layers lamb shoulder, curry powder, ground turmeric with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Gyro Meat
Smoked Lamb Gyro Meat layers ground lamb, garlic, dried oregano with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Lemon and Herb Smoked Lamb Ribs
Lemon and Herb Smoked Lamb Ribs layers 2 racks of lamb ribs, zest and juice of 2 lemons, olive oil with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Wellington
Smoked Lamb Wellington layers lamb loin, olive oil, 1 onion with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Burgers with Tzatziki
Smoked Lamb Burgers with Tzatziki layers ground lamb, onion, garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Whole Spatchcock Chicken
Smoked Whole Spatchcock Chicken layers chicken, olive oil, smoked paprika with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Honey Garlic Smoked Chicken Thighs
Honey Garlic Smoked Chicken Thighs layers 8 chicken thighs, honey, garlic with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Applewood Smoked Turkey Breast
Applewood Smoked Turkey Breast layers turkey breast, olive oil, kosher salt with clean hardwood smoke at 240°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked BBQ Chicken Drumsticks
Smoked BBQ Chicken Drumsticks layers 10 chicken drumsticks, olive oil, bbq dry rub with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cajun-Spiced Whole Turkey
Smoked Cajun-Spiced Whole Turkey layers whole turkey, olive oil, cajun seasoning with clean hardwood smoke at 240°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Lemon Pepper Smoked Chicken Quarters
Lemon Pepper Smoked Chicken Quarters layers 4 chicken leg quarters, olive oil, lemon pepper seasoning with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Pit Boss Smoked Turkey Burgers
Pit Boss Smoked Turkey Burgers layers ground turkey, 1 egg, breadcrumbs with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken Enchiladas Filling
Smoked Chicken Enchiladas Filling layers 4 boneless, cumin, chilli powder with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Beer Brined Smoked Chicken
Beer Brined Smoked Chicken layers chicken, beer, salt with clean hardwood smoke at 165°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 8.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken Alfredo Casserole
Smoked Chicken Alfredo Casserole layers smoked shredded chicken, cooked pasta, alfredo sauce with clean hardwood smoke at 375°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Rosemary Balsamic Smoked Game Hen
Rosemary Balsamic Smoked Game Hen layers 2 cornish game hens, balsamic vinegar, olive oil with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked BBQ Jackfruit Pulled "Pork"
Smoked BBQ Jackfruit Pulled "Pork" layers young green jackfruit in brine, olive oil, smoked paprika with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Vegan Sausages
Smoked Vegan Sausages layers 4 vegan sausages, olive oil, smoked paprika with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Mushroom and Lentil Burgers
Smoked Mushroom and Lentil Burgers layers cooked lentils, finely chopped mushrooms, oats with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Beet and Black Bean Patties
Smoked Beet and Black Bean Patties layers cooked black beans, shredded raw beet, oats with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.9 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Vegan Mac and "Cheese"
Smoked Vegan Mac and "Cheese" layers elbow macaroni, soaked cashews, plant milk with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Plant-Based Meatloaf
Smoked Plant-Based Meatloaf layers lentils, cooked brown rice, finely chopped onion with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Applewood Smoked Salmon Fillets
Applewood Smoked Salmon Fillets layers 4 salmon fillets, water, salt with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cajun-Spiced Shrimp
Smoked Cajun-Spiced Shrimp layers large shrimp, olive oil, cajun seasoning with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Whole Trout with Lemon and Herbs
Smoked Whole Trout with Lemon and Herbs layers trout, 1 lemon, 4 sprigs fresh thyme with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Mahi-Mahi Tacos
Smoked Mahi-Mahi Tacos layers mahi-mahi fillets, olive oil, chilli powder with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Hickory-Smoked Catfish
Hickory-Smoked Catfish layers 4 catfish fillets, olive oil, smoked paprika with clean hardwood smoke at 145°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Blackened Swordfish
Smoked Blackened Swordfish layers 4 swordfish steaks, blackening seasoning, olive oil with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.2 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Oysters on the half-shell
Smoked Oysters on the half-shell layers oysters, melted butter, minced garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Mussels with Garlic and Parsley
Smoked Mussels with Garlic and Parsley layers fresh mussels, olive oil, garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Seafood Paella
Smoked Seafood Paella layers arborio rice, smoked shrimp, smoked mussels with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.5 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cheese and Charcuterie Board
Smoked Cheese and Charcuterie Board layers assorted cheeses, smoked meats, crackers and bread with clean hardwood smoke over hardwood pellets on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Banana Foster
Smoked Banana Foster layers 4 ripe bananas, butter, brown sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Caramelized Bananas
Smoked Caramelized Bananas layers 4 ripe bananas, brown sugar, butter with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lemon Bars
Smoked Lemon Bars layers crust:, flour, butter with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Sauce
32 recipes
Smoked Tri-Tip with Garlic Rub
Smoked Tri-Tip with Garlic Rub layers tri-tip roast, olive oil, minced garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Bourbon-Glazed Smoked Short Ribs
Bourbon-Glazed Smoked Short Ribs layers beef short ribs, kosher salt, black pepper with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Beef Back Ribs with Dry Rub
Smoked Beef Back Ribs with Dry Rub layers 2 racks of beef back ribs, kosher salt, paprika with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 6.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Meatloaf with BBQ Glaze
Smoked Meatloaf with BBQ Glaze layers ground beef, breadcrumbs, 1 egg with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Jamaican Jerk Smoked Beef Roast
Jamaican Jerk Smoked Beef Roast layers beef rump or top round roast, jerk seasoning, allspice with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 6.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Maple-Glazed Smoked Pork Chops
Maple-Glazed Smoked Pork Chops layers 4 thick-cut bone-in pork chops, maple syrup, dijon mustard with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.2 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Ham with Brown Sugar Glaze
Smoked Ham with Brown Sugar Glaze layers fully cooked smoked ham, brown sugar, dijon mustard with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Mustard-rubbed smoked Pork Shoulder
Mustard-rubbed smoked Pork Shoulder layers pork shoulder, yellow mustard, dry rub with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 12.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Leg with Mint Sauce
Smoked Lamb Leg with Mint Sauce layers bone-in lamb leg, garlic, olive oil with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Honey-Glazed Smoked Lamb Ribs
Honey-Glazed Smoked Lamb Ribs layers 2 racks of lamb ribs, honey, dijon mustard with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Shoulder with BBQ Rub
Smoked Lamb Shoulder with BBQ Rub layers lamb shoulder, bbq dry rub, wood: hickory or mesquite with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 10.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken Wings with Buffalo Sauce
Smoked Chicken Wings with Buffalo Sauce layers chicken wings, olive oil, garlic powder with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken Leg Quarters with Dry Rub
Smoked Chicken Leg Quarters with Dry Rub layers 4 chicken leg quarters, olive oil, brown sugar with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.7 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Maple Glazed Smoked Turkey Legs
Maple Glazed Smoked Turkey Legs layers 4 turkey legs, maple syrup, dijon mustard with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken Breast with Garlic Butter
Smoked Chicken Breast with Garlic Butter layers 4 boneless, unsalted butter, garlic with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Duck with Orange Glaze
Smoked Duck with Orange Glaze layers duck, soy sauce, orange juice with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 4.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken Tenders with Honey Mustard
Smoked Chicken Tenders with Honey Mustard layers chicken tenders, olive oil, paprika with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Tofu with Teriyaki Glaze
Smoked Tofu with Teriyaki Glaze layers 1 block extra-firm tofu, teriyaki sauce, sesame oil with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Brussels Sprouts with Balsamic Glaze
Smoked Brussels Sprouts with Balsamic Glaze layers brussels sprouts, olive oil, salt and pepper to taste with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lobster Tails with Herb Butter
Smoked Lobster Tails with Herb Butter layers 4 lobster tails, butter, chopped fresh parsley with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Salmon Dip
Smoked Salmon Dip layers smoked salmon, cream cheese, sour cream with clean hardwood smoke over hardwood pellets on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.2 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Halibut with Citrus Glaze
Smoked Halibut with Citrus Glaze layers 4 halibut fillets, orange juice, lemon juice with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Red Snapper with Cajun Rub
Smoked Red Snapper with Cajun Rub layers 4 red snapper fillets, cajun seasoning, olive oil with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.2 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cod with Lemon-Dill Sauce
Smoked Cod with Lemon-Dill Sauce layers 4 cod fillets, olive oil, salt and pepper to taste with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.2 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Sausage Bites with Mustard Dip
Smoked Sausage Bites with Mustard Dip layers smoked sausage, dijon mustard, honey with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Buffalo Chicken Dip
Smoked Buffalo Chicken Dip layers shredded cooked chicken, cream cheese, buffalo sauce with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Nacho Cheese Dip
Smoked Nacho Cheese Dip layers shredded cheddar cheese, velveeta, diced tomatoes with green chillies with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Meatballs with BBQ Sauce
Smoked Meatballs with BBQ Sauce layers ground beef or pork, breadcrumbs, grated parmesan with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked BBQ Chickpea Dip
Smoked BBQ Chickpea Dip layers chickpeas, bbq sauce, olive oil with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked S’mores Dip
Smoked S’mores Dip layers chocolate chips, mini marshmallows, graham crackers for dipping with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Maple-Glazed Donuts
Smoked Maple-Glazed Donuts layers flour, sugar, baking powder with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Churros with Chocolate Sauce
Smoked Churros with Chocolate Sauce layers water, sugar, salt with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Appetizer
16 recipes
Classic Smoked Beef Jerky
Classic Smoked Beef Jerky layers beef eye of round or top round, soy sauce, worcestershire sauce with clean hardwood smoke at 160°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 24.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked BBQ Beef Burnt Ends
Smoked BBQ Beef Burnt Ends layers beef chuck roast or brisket point, bbq rub, bbq sauce with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Spicy Smoked Pork Belly Burnt Ends
Spicy Smoked Pork Belly Burnt Ends layers pork belly, bbq dry rub, bbq sauce with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Kebabs with Cumin
Smoked Lamb Kebabs with Cumin layers lamb shoulder or leg, olive oil, ground cumin with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb Meatballs with Tahini
Smoked Lamb Meatballs with Tahini layers ground lamb, onion, garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.5 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Lamb and Vegetable Skewers
Smoked Lamb and Vegetable Skewers layers lamb cubes, 1 red bell pepper, 1 green bell pepper with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Sweet and Spicy Smoked Chicken Skewers
Sweet and Spicy Smoked Chicken Skewers layers chicken breast, honey, soy sauce with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cauliflower “Wings”
Smoked Cauliflower “Wings” layers head cauliflower, olive oil, smoked paprika with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Swordfish Kebabs
Smoked Swordfish Kebabs layers swordfish, 1 bell pepper, 1 red onion with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Jalapeño Poppers
Smoked Jalapeño Poppers layers 12 jalapeños, cream cheese, shredded cheddar cheese with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.2 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Stuffed Mushrooms
Smoked Stuffed Mushrooms layers button mushrooms, cream cheese, grated parmesan with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Brisket Sliders
Smoked Brisket Sliders layers smoked brisket, slider buns, pickles and bbq sauce with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 8.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pulled Pork Nachos
Smoked Pulled Pork Nachos layers smoked pulled pork, tortilla chips, shredded cheddar cheese with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 8.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken Quesadilla Bites
Smoked Chicken Quesadilla Bites layers smoked shredded chicken, shredded cheese, flour tortillas with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pretzel Bites with Beer Cheese
Smoked Pretzel Bites with Beer Cheese layers pretzel dough or store-bought pretzel bites, shredded cheddar cheese, beer with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cheese-Stuffed Jalapeños
Smoked Cheese-Stuffed Jalapeños layers 12 jalapeños, cream cheese, shredded cheddar cheese with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Drink
5 recipes
Sweet and Spicy Smoked Flank Steak
Sweet and Spicy Smoked Flank Steak layers flank steak, soy sauce, brown sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 6.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Cherrywood Smoked Pork Steaks
Cherrywood Smoked Pork Steaks layers 4 pork shoulder steaks, olive oil, smoked paprika with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Portobello Mushroom Steaks
Smoked Portobello Mushroom Steaks layers portobello mushroom caps, olive oil, balsamic vinegar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Tuna Steaks with Garlic Butter
Smoked Tuna Steaks with Garlic Butter layers 4 tuna steaks, butter, garlic with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.2 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Shrimp Cocktail
Smoked Shrimp Cocktail layers large shrimp, olive oil, old bay seasoning with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Side Dish
12 recipes
Smoked Peppercorn-Crusted Ribeye
Smoked Peppercorn-Crusted Ribeye layers bone-in ribeye roast, olive oil, crushed black peppercorns with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Herb-Infused Smoked Cornish Hens
Herb-Infused Smoked Cornish Hens layers 2 cornish hens, butter, fresh rosemary with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Stuffed Bell Peppers
Smoked Stuffed Bell Peppers layers 4 bell peppers, cooked rice or quinoa, black beans with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.9 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Sweet Potato Wedges
Smoked Sweet Potato Wedges layers sweet potatoes, olive oil, smoked paprika with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Maple-Smoked Acorn Squash Halves
Maple-Smoked Acorn Squash Halves layers 2 acorn squash, maple syrup, olive oil with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Zucchini Boats with Quinoa
Smoked Zucchini Boats with Quinoa layers zucchinis, cooked quinoa, chopped bell peppers with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Elote-Style Corn on the Cob
Smoked Elote-Style Corn on the Cob layers 4 ears of corn, vegan mayonnaise, lime juice with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.7 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Spaghetti Squash with Marinara
Smoked Spaghetti Squash with Marinara layers spaghetti squash, olive oil, salt and pepper to taste with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.7 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Carrots with Cumin and Agave (Vegan Option)
Smoked Carrots with Cumin and Agave (Vegan Option) layers carrots, olive oil, agave syrup with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Potato Skins with Cheddar
Smoked Potato Skins with Cheddar layers russet potatoes, shredded cheddar cheese, bacon with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Stuffed Mini Peppers
Smoked Stuffed Mini Peppers layers 20 mini sweet peppers, cream cheese, shredded mozzarella with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Flatbread with Caramelized Onions
Smoked Flatbread with Caramelized Onions layers flatbread dough or pre-made flatbread, onions, butter with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Breakfast
7 recipes
Smoked Bacon-Wrapped Pork Loin
Smoked Bacon-Wrapped Pork Loin layers pork loin, bacon, dijon mustard with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Hickory-Smoked Veggie Skewers
Hickory-Smoked Veggie Skewers layers 1 zucchini, 1 red bell pepper, 1 yellow squash with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Eggplant Parmesan Stacks
Smoked Eggplant Parmesan Stacks layers eggplants, olive oil, salt and pepper to taste with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Scallops Wrapped in Bacon
Smoked Scallops Wrapped in Bacon layers sea scallops, bacon, toothpicks with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Deviled Eggs
Smoked Deviled Eggs layers 6 hard-boiled eggs, mayonnaise, dijon mustard with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Bacon-Wrapped Dates
Smoked Bacon-Wrapped Dates layers 20 pitted dates, bacon, cream cheese or goat cheese with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Veggie and Hummus Platter
Smoked Veggie and Hummus Platter layers assorted vegetables, hummus, olive oil and seasoning for veggies with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Soup
4 recipes
Smoked Lamb Stew with Root Vegetables
Smoked Lamb Stew with Root Vegetables layers lamb stew meat, 2 carrots, 2 parsnips with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 6.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chicken and Sausage Gumbo Base
Smoked Chicken and Sausage Gumbo Base layers smoked chicken, smoked andouille sausage, flour with clean hardwood smoke over hardwood pellets on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Vegan Chili
Smoked Vegan Chili layers black beans, kidney beans, diced tomatoes with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Clams with Chili Lime Sauce
Smoked Clams with Chili Lime Sauce layers fresh clams, olive oil, 1 lime with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Dessert
15 recipes
Smoked Crab Cakes
Smoked Crab Cakes layers lump crab meat, breadcrumbs, mayo with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Peach Cobbler
Smoked Peach Cobbler layers sliced fresh peaches, sugar, brown sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Apple Pie
Smoked Apple Pie layers sliced apples, sugar, brown sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chocolate Chip Cookies
Smoked Chocolate Chip Cookies layers butter, brown sugar, white sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pineapple Upside-Down Cake
Smoked Pineapple Upside-Down Cake layers butter, brown sugar, pineapple slices with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pecan Brownies
Smoked Pecan Brownies layers butter, sugar, 2 eggs with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Berry Crisp
Smoked Berry Crisp layers mixed berries, sugar, lemon juice with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Cinnamon Rolls
Smoked Cinnamon Rolls layers 1 batch of cinnamon roll dough, brown sugar, cinnamon with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.1 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chocolate Lava Cakes
Smoked Chocolate Lava Cakes layers bittersweet chocolate, butter, powdered sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 50 minutes from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pumpkin Pie
Smoked Pumpkin Pie layers 1 unbaked 9-inch pie crust, pumpkin puree, sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.8 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pear and Almond Tart
Smoked Pear and Almond Tart layers 1 tart crust, 3 ripe pears, almond flour with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Strawberry Shortcake
Smoked Strawberry Shortcake layers sliced fresh strawberries, sugar, all-purpose flour with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Blackberry Cobbler
Smoked Blackberry Cobbler layers blackberries, sugar, lemon juice with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Coconut Rice Pudding
Smoked Coconut Rice Pudding layers cooked rice, coconut milk, sugar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Chocolate Cheesecake
Smoked Chocolate Cheesecake layers graham cracker crumbs, butter, 3 packages of cream cheese with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 1.6 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
