Cold Smoke: Smoker Recipes for the Winter

Just because it’s getting cold outside doesn’t mean your smoker can’t keep it hot all winter long. These delicious recipes will have you serving up flavorful meals reminiscent of summer barbecues.

Smoked Prime Rib Roast

Photo: The Spruce

Make a statement with this beautiful culinary centerpiece. It has a strong herbal flavor and is perfect for your holiday feast.

What You Need

  • 1 whole prime rib roast (7-bone, about 18 pounds; tied)
  • 6 to 8 cloves garlic (cut into slivers)
  • 2 to 3 sprigs fresh rosemary (chopped)
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons dried rosemary
  • 2 tablespoons sea salt
  • 2 tablespoons paprika


What To Do

  1. Make sure you know the weight of your prime rib. Plan on smoking indirectly for 12 to 14 minutes per pound.
  2. If you are using a smaller roast, adjust the ingredients and cooking times accordingly.
  3. Aim for a smoker temperature around 375 F.
  4. With a sharp paring knife, make a series of 1/2-inch deep holes every 2 inches all over the roast.
  5. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest.
  6. Combine black pepper, dried rosemary, salt, and paprika and rub over the surface of the meat.
  7. When the smoker is ready, place the roast on the well-oiled grate directly over the dripping pan.
  8. Cook for about 12 to 14 minutes per pound. An 18-pound roast will take about 3 1/2 to 4 hours.
  9. It is very important to use an accurate meat thermometer to check for doneness.
  10. When the meat reaches an internal temperature of 115 F to 125 F, remove it from the smoker.
  11. Once the roast has rested, slice it and serve with your favorite sides.

Greek Marinated Leg of Lamb

Photo: Getty Images


A sure crowd pleaser, this smoked beauty is a little off the beaten path and uses a lemon and herb marinade to create a unique palette of flavors.

What You Need

  • 3- to 4-pound leg of lamb (boned and tied)

For the Marinade:

  • 3 tablespoons lemon juice (juice of 1 1/2 lemons)
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 1/4 cup olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup fresh oregano
  • 1 teaspoon fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper (freshly ground)

For the Herb Dressing:

  • 1/4 cup fresh oregano (lightly chopped)
  • 1 tablespoon lemon juice (juice of 1/2 lemon)
  • 1 teaspoon fresh thyme
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • Dash of black pepper (freshly ground)

What To Do

Marinate the Lamb

  1. Gather the ingredients.
  2. Place lamb leg into a large resealable plastic bag. Make the marinade by combining marinade ingredients in a medium bowl: lemon juice, lemon zest, olive oil, garlic, fresh oregano, fresh thyme, onion powder, and black pepper. Mix well.
  3. Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in refrigerator. Marinate for 4 to 6 hours before smoking.

Smoke the Lamb

  1. Place the spit on the smoker and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.
  2. Remove the lamb roast from the smoker and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.
  3. Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.

Make the Herb Dressing

  1. Gather the ingredients.
  2. Place chopped oregano, lemon juice, fresh thyme, olive oil, salt, and black pepper into a blender or food processor and pulse until mixed well.
  3. Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.

Smoked Lobster Tails

Photo: The Spruce

You heard that right! Smoked lobster tails are a creative, buttery, and sweet dish that will add range and style to your smoking repertoire.

What You Need


  • 6 lobster tails
  • 1/4 cup olive oil (or melted butter)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh dill
  • 1 teaspoon salt

What To Do

  1. To split the lobster tails in half, place them on a cutting board, backside down. Use a large, sharp knife to cut down through the center to the shell the whole length.
  2. Fold the shell back (like you are opening a book), breaking through the shell. If the shell doesn’t break, you can use kitchen shears to cut through it. The flesh should now be exposed.
  3. Pat the lobster tails dry with paper towels.
  4. Combine the olive oil (or butter), lemon juice, dill, and salt in small mixing bowl until the salt has dissolved.
  5. Brush the mixture onto the flesh side of the lobster tails.
  6. Place the lobster tails onto the smoker and cook for 5 to 7 minutes, turning them once during the cooking process. Depending on the size of the lobster tail, it may need to cook longer.
  7. Lobster tails will be done once meat reaches an internal temperature of 140 F. The shells should turn a bright pink, and the flesh should be opaque all the way through the center.
  8. Remove the lobster tails from the heat. Serve and enjoy!

Smoking is all about style. For more tips and tricks, check out our blog interview with Tuffy Stone, an award-winning BBQ chef and TV personality.