We’ve made it easy to access great-tasting smoked recipes for popular veggies all in one place. Bookmark now so you can make quick reference to it whenever you need.

Because smoking is a low and slow process, make sure vegetable portions are of similar thickness. This helps them cook evenly throughout. We’ll specify how to cut each vegetable in the sections below.

Scroll down to find the vegetable you’re looking for.

Artichokes

Preparation: Trim spikes and cut stalks level with the base. Scrape out fuzzy choke. Steam for 20 minutes, rinse off with water and let dry.

Smoking Method: Smoke whole for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: For stuffed smoked artichokes, fill with your favourite dressing and top with parsley.

Asparagus

Preparation: Snip ends, brush with olive oil and sprinkle with kosher salt.

Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Drizzle with butter and roasted garlic and place over sautéed onions for a nice presentation.

Bell Peppers

Preparation: Smoking the peppers whole allows them to retain more liquid. Simply wash them and snip the stems.

Smoking Method: Smoke for 90 minutes with Mesquite flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Smoked bell peppers create better tasting omelettes’, salads, sandwiches and more. Stuff with Andouille sausage for the complete experience.

Cabbage

Preparation: Core out the cabbage and rinse well with water. Place a stick of butter down through the centre and stick two chicken bouillon cubes into the butter. Wrap partially in tinfoil, leaving the top open.

Smoking Method: Smoke for 4 hours with Hickory flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Sprinkle with about 1 1/2 teaspoons of steak seasoning for greater flavour.

Chili Peppers

Preparation: Using food grade gloves and protective eye wear, rinse off the peppers and put them directly onto the smoker rack. For hot peppers, remove stems and cut out seeds for less kick.

Smoking Method: Smoke for 3 hours with Pecan flavour Bisquettes at 95°C (200°F) or until tender.

Tip: You can finish off your chili peppers by dehydrating them so that they can be stored in a Ziploc bag. Re-hydrate them with either water or olive oil.

Corn on the Cob

Preparation: Gently pull back husks to remove silk. Soak in water for several hours. Brush corn with olive oil, sprinkle with a teaspoon of green onions and fold husks back how they were tying them off or twisting the ends.

Smoking Method: Smoke for 90 minutes with Alder flavour Bisquettes at 100°C (225°F), turning once halfway through.

Tip: Soak corn in water for several hours before putting them in the smoker for more moistness.

Eggplant

Preparation: Cut into 1/4-inch-thick round slices and marinate with garlic, basil, balsamic vinegar, salt and pepper. Let set for 15 minutes.

Smoking Method: Smoke for 60 minutes with Apple flavour Bisquettes at 95°C (200°F) or until tender. When done, transfer to a large bowl and coat lightly with olive oil.

Tip: When you serve eggplant off the grill, it seems to toughen up when it cools making it difficult to eat in sandwiches. Smoking the eggplant takes care of this!

Garlic

Preparation: Peel bulb and remove the root end. Brush with olive oil and place in smoker with at least 1/2-inch distance between each bulb.

Smoking Method: Smoke for 2 hours with Pecan flavour Bisquettes at 100°C (225°F).

Tip: After the smoke has been applied, you can finish roasting the bulbs in the oven at a higher temperature to accentuate its flavour.

Mushrooms

Preparation: Clean well and brush with olive oil. Sprinkle on some freshly ground black pepper, garlic salt and chopped herbs. Place in smoker basket.

Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Use large Portobello caps for greater flavour and slice thick to serve. For a nice presentation, serve topped with chopped tomato and green onion.

Onions

Preparation: Remove skin and slice off top and bottom portions of onions. Sprinkle with freshly ground black pepper, garlic salt and a slab of butter for each onion. Partially wrap in tinfoil, leaving the tops open.

Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Add a slice of bacon and plash with Marsala wine prior to putting it in the smoker for greater flavour.

Potatoes

Preparation: Leave whole or cut in half depending on size, brush with olive oil and sprinkle with kosher salt and fresh ground black pepper (rub with bacon grease?).

Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Sprinkle with a mixture of garlic powder, onion powder, paprika, dried rosemary and dried thyme for excellent seasoned taste.

Tomatoes

Preparation: Cut in half top to bottom. Brush with olive oil, sprinkle with kosher salt and place in smoker cut side facing down.Smoking Method: Smoke about 45 minutes with Mesquite flavour Bisquettes at 95°C (200°F) or until skin becomes easy to peel.

Tip: Can leftover tomatoes to be used in sauces and salsas following the same directions you normally would for regular tomatoes.

Zucchini & Squash

Preparation: Slice lengthwise into 1/2″ halves. Brush with olive oil, sprinkle with kosher salt and freshly ground black pepper.

Smoking Method: Smoke for 60 minutes with Hickory flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Lightly drizzle balsamic vinegar over zucchini to serve.

In Summary

Smoked vegetables are tasty whether you serve them up by themselves or alongside a delicious smoked meat.

Remember to brush vegetables with olive oil to keep them from sticking to smoking racks. A light sprinkle of kosher salt is always a good idea too. For greater flavour, add fresh spices and herbs of your liking.

Compliments of Bradley Smoker North America