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Corn on the Cob
Leave husks on for steaming effect, or remove and go direct for char. Brush with butter + smoked paprika + salt. Rotate every 10 min. Husk-on is more forgiving — direct is more flavorful.
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Peppers
Temp:375–400°F
Time:15–20 min
Halve and remove seeds. Brush with olive oil, salt, and pepper. Cook cut-side down first 5–8 min, flip and finish. Great stuffed with cream cheese + sausage and smoked whole at 250°F for 45 min.
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Mushrooms
Temp:300–325°F
Time:30–45 min
Portobello caps whole or baby bellas halved. Marinate in olive oil, soy sauce, garlic, and balsamic for 30 min first. Low temp lets them absorb smoke. They'll shrink significantly — they're worth it.
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Asparagus
Temp:375–400°F
Time:10–15 min
Toss in olive oil, garlic, salt, and lemon zest. Place perpendicular to grates or use a grill basket. Quick cook — check at 10 min. Slight char on the tips is ideal.
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Potatoes / Wedges
Temp:350–375°F
Time:45–60 min
Whole potatoes at 400°F for 60–75 min (pierce first). Wedges tossed in oil + smoked paprika + garlic salt at 375°F for 45 min, flipping once. The smoke gives them an incredible depth of flavor.
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Onions
Halve with skin on, brush cut side with olive oil and balsamic. Smoke cut-side up at 300°F for 45–60 min until deeply caramelized and sweet. Pull the outer layers and the interior is pure gold.
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Tomatoes
Temp:225–250°F
Time:1–2 hrs
Halve Roma or beefsteak tomatoes, drizzle with olive oil and Italian seasoning. Smoke at 225°F for 1–2 hrs. Use for smoked salsa, pasta sauce, or serve as a smoky side. They concentrate dramatically in flavor.
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Garlic Heads
Temp:225–250°F
Time:60–90 min
Slice top off head to expose cloves, drizzle with olive oil and salt, wrap in foil. Smoke at 225°F for 60–90 min. The cloves become incredibly soft, sweet, and smoky — squeeze out and use anywhere you'd use regular garlic.
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Carrots
Halve lengthwise, toss in olive oil, honey, cumin, and smoked paprika. Grill at 350°F for 30–40 min until slightly charred and caramelized. Whole carrots can be smoked at 225°F for 90 min for a smoky "smoked carrot dog."
⚡ Vegetable Smoking Tips
▸Fruit woods work best for vegetables. Apple and cherry are mild enough to complement without overpowering delicate veggie flavors. Avoid hickory and mesquite on most vegetables.
▸Oil is essential. Vegetables have no fat of their own — a good coat of olive oil prevents sticking, promotes browning, and carries the seasoning.
▸Use a grill basket or mat for small vegetables (asparagus, mushroom halves, cherry tomatoes) so nothing falls through the grates.
▸Smoked veggies are incredible in dips. Smoked garlic, peppers, and tomatoes blended together make a smoked romesco or salsa that is way better than anything store-bought.
▸Use a grill basket or mat for small vegetables (asparagus, mushroom halves, cherry tomatoes) so nothing falls through the grates.
▸Smoked veggies are incredible in dips. Smoked garlic, peppers, and tomatoes blended together make a smoked romesco or salsa that is way better than anything store-bought.
▸Low and slow = more smoke flavor. If you want the vegetables to taste smoky (not just grilled), run them at 225–250°F for longer instead of hot and fast.