These smoked side dishes for Thanksgiving and Christmas are perfect when you want to free up oven space and bring extra flavor to the holiday table.

These recipes work well on a Traeger, Pit Boss, or other pellet smoker.

These smoked holiday side dishes are great for Thanksgiving dinner, Christmas gatherings, fall cookouts, and feeding a crowd.

Many are easy to prep ahead and can cook alongside your turkey, ham alternative, brisket, or other holiday main dish.

If you’re looking for easy smoker side dishes for a crowd, this list gives you plenty of cozy, flavorful ideas that feel special enough for the holidays without making the kitchen more stressful.

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SMOKED SIDE DISHES FOR THE HOLIDAYS

1. Smoked Four Cheese Mac And Cheese

Cheddar, gouda, mozzarella and parmesan melt into one creamy pan with a golden, smoky crust on top.

Make the sauce a little looser than you would for the oven (the pasta keeps soaking it up on the smoker).

Ingredients:

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar, shredded
• 1 cup smoked gouda, shredded
• 1 cup mozzarella, shredded
• 1/2 cup parmesan, grated
• 1 tsp mustard powder, salt and pepper

Instructions:

1. Preheat your smoker to 225°F.
2. Boil the macaroni 2 minutes less than the package says, then drain.
3. Melt butter in a pot, whisk in flour and cook for 1 minute.
4. Slowly whisk in milk and cream and simmer until it thickens, about 5 minutes.
5. Stir in mustard powder, salt, pepper and all but 1 cup of the cheese until smooth.
6. Fold in the pasta and pour into a greased 9×13 foil pan.
7. Top with the remaining cheese and smoke for 1 hour, stirring once at the 30 minute mark.

2. Smoked Sweet Potato Soufflé

Fluffy mashed sweet potatoes get a pecan streusel and a light kiss of smoke.

It tastes like the classic holiday casserole, just a little deeper and less sugary.

Ingredients:

• 4 lbs sweet potatoes
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1 tsp cinnamon
• Topping: 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup flour, 4 tbsp cold butter

Instructions:

1. Preheat your smoker to 350°F.
2. Smoke the whole sweet potatoes for about 1 hour until soft, then peel.
3. Mash with butter, sugar, eggs, milk, vanilla and cinnamon until smooth.
4. Spread into a greased baking dish.
5. Mix the topping ingredients with your fingers until crumbly and scatter over the top.
6. Smoke for 40 to 45 minutes until the top is crisp and set.

💡 Tip: Smoke the sweet potatoes a day ahead and the whole thing comes together in 10 minutes on the big day.

3. Smoked Green Bean Casserole

This is the classic you already know, with green beans, creamy mushroom sauce and crispy fried onions on top.

The smoke gives the sauce a savory depth that the oven version never quite gets.

Ingredients:

• 2 lbs fresh green beans, trimmed and blanched
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup parmesan, grated
• 2 cups crispy fried onions
• Salt and pepper

Instructions:

1. Preheat your smoker to 350°F.
2. Cook mushrooms and garlic in butter until browned.
3. Sprinkle in flour and stir for 1 minute.
4. Whisk in broth and cream and simmer until thick.
5. Stir in parmesan, salt, pepper, green beans and half the onions.
6. Pour into a cast iron skillet or foil pan and smoke for 30 minutes.
7. Add the remaining onions and smoke 10 more minutes.

4. Smoked Traeger Stuffing

Buttery bread cubes, celery, onion and sage pick up smoke in every nook.

It’s one of those sides people ask about before they even get to the turkey.

Ingredients:

• 1 loaf crusty bread, cubed and dried overnight
• 1/2 cup butter
• 1 onion, diced
• 3 celery stalks, diced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme
• 2 eggs
• 2 1/2 cups chicken broth
• Salt and pepper

Instructions:

1. Preheat your smoker to 325°F.
2. Melt butter in a skillet and cook onion and celery until soft.
3. Add sage and thyme and cook 1 more minute.
4. Toss the bread cubes with the vegetables in a large bowl.
5. Whisk eggs and broth together, pour over the bread and toss until evenly moist.
6. Spread in a greased foil pan and smoke for 45 minutes to 1 hour until the top is crisp.

5. Smoked Garlic Mashed Potatoes

Creamy mashed potatoes get a buttery garlic swirl and a subtle smoky finish.

This is a smart one for Christmas because it frees up your stovetop while the potatoes stay warm on the smoker.

Ingredients:

• 4 lbs Yukon gold potatoes, peeled and cubed
• 1 whole head garlic
• 1 cup butter, divided
• 1 cup heavy cream, warmed
• 4 oz cream cheese
• Salt and pepper
• Chives for garnish

Instructions:

1. Preheat your smoker to 250°F.
2. Cut the top off the garlic, drizzle with a little oil and smoke for 1 hour.
3. Boil the potatoes until fork tender, then drain.
4. Mash with half the butter, cream, cream cheese and squeezed-out smoked garlic.
5. Season, spread into a pan and dot with the remaining butter.
6. Smoke uncovered for 45 minutes, then top with chives.

6. Pellet Grill Smoked Brussels Sprouts

Halved Brussels sprouts come out tender inside with crispy, charred edges.

A drizzle of balsamic glaze at the end cuts through all the rich holiday sides.

Ingredients:

• 2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup parmesan, grated
• 2 tbsp balsamic glaze

Instructions:

1. Preheat your pellet grill to 350°F.
2. Toss the sprouts with oil, garlic powder, salt and pepper.
3. Spread on a grill basket or sheet pan in a single layer.
4. Smoke for 30 to 40 minutes, stirring halfway, until browned.
5. Sprinkle with parmesan and drizzle with balsamic glaze before serving.

💡 Tip: Don’t crowd the pan or the sprouts steam instead of crisp.

7. Smoked Three Cheese Corn Pudding

Sweet corn, a cornbread mix and three cheeses bake into a soft, spoonable pudding.

Kids and picky eaters go straight for this one every single year.

Ingredients:

• 1 box (8.5 oz) Jiffy corn muffin mix
• 1 can whole kernel corn, drained
• 1 can creamed corn
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 eggs
• 1 cup cheddar, shredded
• 1/2 cup pepper jack, shredded
• 1/4 cup parmesan, grated

Instructions:

1. Preheat your smoker to 350°F.
2. Mix the muffin mix, both cans of corn, sour cream, butter and eggs.
3. Stir in the cheddar and pepper jack.
4. Pour into a greased 9×9 pan and top with parmesan.
5. Smoke for 50 minutes to 1 hour until set in the center and golden on top.

8. Honey Smoked Carrots

Whole carrots soak up a honey butter glaze and come out sticky, sweet and a little smoky.

Rainbow carrots make the platter look extra festive (and they cost about the same at most stores now).

Ingredients:

• 2 lbs whole carrots, peeled
• 3 tbsp butter, melted
• 3 tbsp honey
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp cinnamon
• Fresh thyme or parsley

Instructions:

1. Preheat your smoker to 275°F.
2. Whisk butter, honey, brown sugar, salt and cinnamon together.
3. Toss the carrots in half the glaze and lay them in a foil pan.
4. Smoke for 1 1/2 hours, brushing with more glaze every 30 minutes.
5. Finish with fresh herbs and any glaze left in the pan.

9. Smoked Butternut Squash With Ancho Glaze

Halved butternut squash gets a sweet and slightly spicy ancho chili glaze that caramelizes on the smoker.

This works great for anyone who wants a holiday side that isn’t swimming in butter and cream.

Ingredients:

• 1 large butternut squash, halved and seeded
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tbsp ancho chili powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp butter

Instructions:

1. Preheat your smoker to 300°F.
2. Brush the cut sides of the squash with olive oil and season with salt.
3. Smoke cut side up for 1 hour.
4. Melt butter with maple syrup, ancho powder and cinnamon.
5. Brush the glaze over the squash and smoke another 45 minutes to 1 hour until fork tender.
6. Slice or scoop and serve with extra glaze.

10. Smoked Twice Baked Potatoes

Smoked russets get scooped, mashed with sour cream and cheese, then piled back in and smoked again.

These take the longest of anything on this list, but you can stuff them two days ahead and just reheat.

Ingredients:

• 6 large russet potatoes
• Olive oil and kosher salt
• 1/2 cup butter
• 1 cup sour cream
• 1/2 cup milk
• 2 cups cheddar, shredded and divided
• 4 green onions, sliced
• Salt and pepper

Instructions:

1. Preheat your smoker to 375°F.
2. Rub potatoes with oil and salt and smoke for 1 1/2 hours until soft.
3. Cut in half lengthwise and scoop out the insides, leaving a thin shell.
4. Mash the potato with butter, sour cream, milk, 1 1/2 cups cheese, half the green onions, salt and pepper.
5. Spoon back into the skins and top with the remaining cheese.
6. Smoke for 25 to 30 minutes until the cheese is melted, then top with green onions.

⚠️ Budget Note: Russets are the cheapest potato in the store, so this feeds a crowd for just a few dollars.

11. Pellet Smoked Scalloped Potatoes

Thin potato slices are layered with a garlicky cream sauce and gruyère until bubbling and golden.

A mandoline makes this so much faster, though a sharp knife works if you’re patient.

Ingredients:

• 3 lbs Yukon gold potatoes, sliced 1/8 inch thick
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp flour
• 2 cups heavy cream
• 1 cup milk
• 1 1/2 cups gruyère, shredded
• 1/2 cup parmesan, grated
• 1 tsp fresh thyme
• Salt and pepper

Instructions:

1. Preheat your smoker to 350°F.
2. Melt butter, cook garlic for 30 seconds, then stir in flour.
3. Whisk in cream and milk and simmer until slightly thick, then add thyme, salt and pepper.
4. Layer potatoes in a greased cast iron skillet, pouring sauce and cheese over each layer.
5. Cover with foil and smoke for 1 hour.
6. Uncover and smoke another 30 to 40 minutes until the potatoes are tender and the top is browned.

12. Smoked Creamed Corn Dip

Sweet corn simmers in cream cheese and butter right on the smoker until it’s rich and velvety.

It’s the easiest side on this list, with basically one pan and no prep.

Ingredients:

• 2 lbs frozen corn
• 8 oz cream cheese, cubed
• 1/2 cup butter, cubed
• 1/2 cup heavy cream
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 jalapeño, diced (optional)

Instructions:

1. Preheat your smoker to 300°F.
2. Add everything to a foil pan or cast iron skillet.
3. Smoke for 30 minutes, then stir well to combine the melted cheese and butter.
4. Smoke another 45 minutes to 1 hour, stirring every 20 minutes, until thick and creamy.

💡 Tip: Don’t thaw the corn first since it releases less water when it goes in frozen.

13. Smoked Deviled Eggs

Peeled hard boiled eggs pick up a light smoke before getting filled with a creamy, tangy yolk mix.

They’re a great pre-dinner bite to set out while everyone waits on the turkey or prime rib.

Ingredients:

• 12 eggs, hard boiled and peeled
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika, plus more for topping
• Salt and pepper
• Chives for garnish

Instructions:

1. Preheat your smoker to 180°F.
2. Smoke the whole peeled eggs directly on the grates for 30 minutes.
3. Let them cool, then slice in half and remove the yolks.
4. Mash yolks with mayo, mustard, vinegar, paprika, salt and pepper.
5. Pipe the filling back into the whites and top with paprika and chives.

14. Smoked Acorn Squash With Brown Sugar Butter

Acorn squash halves fill up with melted brown sugar butter that pools into a sweet, smoky syrup.

Every guest gets their own half, which makes serving really easy at a sit-down dinner.

Ingredients:

• 2 acorn squash, halved and seeded
• 4 tbsp butter, softened
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. Preheat your smoker to 325°F.
2. Score the flesh of each squash half in a crosshatch pattern.
3. Mix butter, brown sugar, cinnamon, nutmeg and salt.
4. Divide the butter between the squash cavities.
5. Smoke cut side up for 1 1/2 hours until very tender, brushing the butter over the edges halfway through.

15. Whole Smoked Cauliflower With White BBQ Sauce

A whole head of cauliflower comes out tender inside with a dark, smoky crust and a tangy white sauce drizzled over the top.

It’s a solid centerpiece side for vegetarian guests at the table.

Ingredients:

• 1 large head cauliflower, leaves trimmed
• 2 tbsp olive oil
• 1 tbsp BBQ rub
• Sauce: 1 cup mayo, 1/4 cup apple cider vinegar, 1 tbsp horseradish, 1 tsp black pepper, 1 tsp lemon juice

Instructions:

1. Preheat your smoker to 275°F.
2. Rub the cauliflower with olive oil and coat well with the rub.
3. Smoke for 2 to 2 1/2 hours until a knife slides into the core easily.
4. Whisk all the sauce ingredients together while it smokes.
5. Slice into wedges and drizzle generously with the sauce.

16. Smoked Hasselback Potatoes

Thinly sliced potatoes fan open on the smoker and every ridge gets crispy with garlic butter.

Place two chopsticks on either side of the potato while slicing (it stops the knife from cutting all the way through).

Ingredients:

• 8 medium russet or Yukon potatoes
• 1/2 cup butter, melted
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup parmesan, grated
• Fresh parsley

Instructions:

1. Preheat your smoker to 375°F.
2. Slice each potato thinly, stopping about 1/4 inch from the bottom.
3. Mix butter, garlic, salt and pepper and brush it over the potatoes, getting it between the slices.
4. Smoke for 1 hour, brushing with more garlic butter halfway through.
5. Sprinkle with parmesan and smoke 15 more minutes until crisp.
6. Top with parsley.

17. Smoked Cranberry Sauce

Fresh cranberries burst on the smoker with orange and sugar, turning into a jammy sauce with a hint of smoke.

Once you try it, the canned stuff is really hard to go back to.

Ingredients:

• 12 oz fresh cranberries
• 3/4 cup sugar
• 1/2 cup orange juice
• 1 tbsp orange zest
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your smoker to 300°F.
2. Combine everything in a small foil pan or cast iron skillet.
3. Smoke for 1 hour, stirring every 20 minutes, until the berries burst.
4. Mash lightly and let cool completely to thicken.
5. Refrigerate until serving.

💡 Tip: This keeps for a week in the fridge, so make it the weekend before.

18. Smoked Mushrooms With Garlic Butter

Whole cremini mushrooms soak up garlic butter and smoke until they’re juicy and almost meaty.

They’re great on the side of a holiday prime rib or tenderloin.

Ingredients:

• 2 lbs whole cremini mushrooms, cleaned
• 4 tbsp butter, melted
• 4 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp fresh thyme
• Salt and pepper
• Fresh parsley

Instructions:

1. Preheat your smoker to 225°F.
2. Toss mushrooms with butter, garlic, soy sauce, thyme, salt and pepper.
3. Spread in a foil pan or grill basket.
4. Smoke for 1 to 1 1/2 hours, stirring once, until tender and darker in color.
5. Top with parsley and spoon the pan juices over before serving.

19. Smoked Skillet Cornbread

Golden cornbread bakes in a hot cast iron skillet on the smoker with crisp, buttery edges.

Serve it with honey butter, or crumble any leftovers into tomorrow’s stuffing.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/2 cup butter, melted, plus 1 tbsp for the skillet

Instructions:

1. Preheat your smoker to 375°F and place a 10 inch cast iron skillet inside to heat.
2. Whisk the dry ingredients together.
3. Whisk buttermilk, eggs and melted butter, then stir into the dry ingredients until just combined.
4. Add 1 tbsp butter to the hot skillet and pour in the batter.
5. Smoke for 25 to 30 minutes until a toothpick comes out clean.

20. Brisket Baked Beans

Sweet and tangy baked beans are loaded with chopped smoked beef brisket.

Leftover brisket works perfectly here, so it’s a good way to stretch a holiday cook.

Ingredients:

• 3 cans (28 oz each) baked beans, partly drained
• 2 cups chopped smoked beef brisket
• 1 onion, diced
• 1 green bell pepper, diced
• 1/2 cup BBQ sauce
• 1/3 cup brown sugar
• 2 tbsp molasses
• 1 tbsp yellow mustard
• 1 tsp BBQ rub

Instructions:

1. Preheat your smoker to 275°F.
2. Mix everything together in a large foil pan.
3. Smoke uncovered for 2 to 2 1/2 hours, stirring every 45 minutes.
4. Let it rest for 10 minutes so the sauce thickens before serving.

⚠️ Budget Note: No brisket on hand? Smoked beef sausage or ground beef works fine and costs a lot less.

21. Smoked Parmesan Asparagus

Bright green asparagus spears get a quick smoke and a blanket of parmesan.

It’s ready in about 20 minutes, so you can throw it on right as the main comes off to rest.

Ingredients:

• 2 bunches asparagus, woody ends trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup parmesan, grated
• 1 lemon

Instructions:

1. Preheat your smoker to 350°F.
2. Toss asparagus with oil, garlic, salt and pepper.
3. Lay in a single layer on a sheet pan or grill mat.
4. Smoke for 15 minutes, then sprinkle with parmesan.
5. Smoke 5 more minutes and finish with a squeeze of lemon.

22. Smoked Cheesy Potato Casserole

Shredded hash browns, sour cream and cheddar bake under a crunchy cornflake topping.

It’s ideal for a big family Christmas because it feeds 12 easily and you can assemble it the night before.

Ingredients:

• 2 lbs frozen shredded hash browns, thawed
• 1 can cream of chicken soup
• 2 cups sour cream
• 1/2 cup butter, melted, divided
• 2 cups cheddar, shredded
• 1/2 onion, finely diced
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups cornflakes, lightly crushed

Instructions:

1. Preheat your smoker to 350°F.
2. Mix the hash browns, soup, sour cream, half the butter, cheese, onion, salt and pepper.
3. Spread into a greased 9×13 foil pan.
4. Toss cornflakes with the remaining butter and sprinkle over the top.
5. Smoke for 1 hour until bubbling around the edges and crisp on top.

23. Smoked Sweet Potatoes With Cinnamon Maple Butter

Whole sweet potatoes smoke until the insides go soft and caramelized, then get split open and filled with cinnamon maple butter.

They’re much simpler than a casserole and every bit as cozy.

Ingredients:

• 6 medium sweet potatoes
• 1 tbsp olive oil
• Kosher salt
• 1/2 cup butter, softened
• 3 tbsp maple syrup
• 1 tsp cinnamon
• Pinch of salt
• Chopped pecans (optional)

Instructions:

1. Preheat your smoker to 300°F.
2. Rub the sweet potatoes with oil and salt.
3. Smoke for 2 to 2 1/2 hours until very soft when squeezed.
4. Beat butter, maple syrup, cinnamon and salt until fluffy.
5. Split the potatoes open and add a big spoonful of the butter and some pecans.

24. Smoked Butter Cabbage

A whole head of cabbage gets cored, stuffed with butter and seasoning, then smoked until it’s tender and sweet.

It sounds odd, but it’s one of the most surprising sides you can serve (people always go back for more).

Ingredients:

• 1 large head green cabbage
• 4 tbsp butter
• 1 tbsp BBQ rub
• 1 tsp garlic powder
• 1 beef bouillon cube, crumbled
• Salt and pepper

Instructions:

1. Preheat your smoker to 250°F.
2. Cut out the core of the cabbage to make a deep well, without cutting through the bottom.
3. Fill the well with butter, bouillon and garlic powder.
4. Season the outside with BBQ rub, salt and pepper.
5. Wrap the bottom half in foil and smoke for 3 to 4 hours until tender all the way through.
6. Cut into wedges and spoon the melted butter over.

25. Smoked Baked Potatoes

Salt-crusted russets come out with crispy, smoky skins and fluffy centers.

Set up a toppings bar with sour cream, chives, cheese and butter and let everyone build their own.

Ingredients:

• 6 large russet potatoes
• 2 tbsp olive oil
• Coarse kosher salt
• Toppings: butter, sour cream, shredded cheddar, chives

Instructions:

1. Preheat your smoker to 350°F.
2. Scrub and dry the potatoes, then poke each one a few times with a fork.
3. Rub with oil and roll in coarse salt.
4. Smoke directly on the grates for 1 1/2 to 2 hours until a fork slides through easily.
5. Split open and serve with toppings.