The holiday season is here, and there’s nothing like gathering around a table full of great food with family and friends. This year, why not bring a little smoky twist to the celebration with some unforgettable smoker and grill side dishes?
With Smokin’ Ugly Drum Smoker’s reliable temperature control and spacious cooking surface, you’ve got the perfect setup for holiday sides (the Chimenea or Big Green Egg with the Over Easy Hinge are also excellent options).
The Drum Smoker’s ability to maintain steady low temperatures for smoking, while also reaching higher heats for roasting, makes it ideally suited for these festive dishes.
Imagine the classic sides we all love – stuffing, sweet potatoes, Brussels sprouts, carrots, and even pumpkin pie – but with a twist: a hint of smoke that adds depth to every bite. Grilling and smoking aren’t just for summer; they’re the secret to bringing warmth and bold flavors to your holiday spread.
Ready to bring something special to the table this season? Let’s get started!
7 Smoker & Grill Side Dishes to Complete Your Holiday Table
For a holiday spread that’s bursting with smoky flavors, we’ve gathered a few classic side dish recipes that come to life on the grill or smoker:
- Smoked stuffing
- Smoked pumpkin pie
- Potatoes - sweet and savory
- Smoked with marshmallows
- Herb-smoked potatoes
- Veggies
- Smoked Brussels sprouts
- Roasted carrots
1. Smoked Stuffing
If there’s one side dish that defines the holidays, it’s stuffing. And when you smoke it, you add a whole new layer of flavor that makes it even more irresistible.
With toasted bread, herbs, and a smoky finish, this smoked stuffing is sure to stand out at your holiday table.
Ingredients:
- 8 cups cubed bread (a mix of white and whole-grain works well)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 cups chicken or vegetable broth
- 4 tablespoons butter, melted
- Salt and pepper to taste
Instructions:
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Preheat the Basically Ugly Drum Smoker: Set your smoker to 225°F for indirect cooking.
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Sauté the Aromatics: In a cast-iron skillet, add the butter and place it on the smoker. Once melted, add the onions, celery, and garlic. Sauté until the vegetables are softened and aromatic, about 5-7 minutes.
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Prepare the Stuffing Mixture: In a large bowl, combine the bread cubes, sautéed vegetables, herbs, salt, and pepper. Pour the broth over the mixture and toss until everything is evenly coated. The bread should be moist but not soggy.
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Smoke the Stuffing: Pour the stuffing mixture into the cast-iron skillet, spreading it out evenly. Place the skillet on the smoker, close the lid, and let it smoke for 1-1.5 hours, or until the top is golden and slightly crispy.
- Serve Warm: Remove from the smoker and let it cool for a few minutes before serving. Enjoy your smoky stuffing alongside your favorite holiday dishes!
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2. Smoked Pumpkin Pie
With a touch of smoky flavor added to the warm spices and creamy filling, it’s a unique twist on a holiday classic that’s sure to be a hit. Imagine that classic pumpkin pie flavor but with a hint of wood-fired goodness.
Ingredients:
- 1 pre-made or homemade pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
Instructions:
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Preheat the Completely Ugly Drum Smoker: Set your smoker to 350°F for indirect cooking.
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Prepare the Pie Crust: Place the pie crust in a pie dish and lightly pre-bake it on the smoker for about 5-7 minutes, just enough to give it a slight char and prevent it from getting soggy.
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Make the Filling: In a mixing bowl, combine the pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until smooth.
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Smoke the Pie: Pour the pumpkin filling into the pre-baked crust. Place the pie on the smoker, close the lid, and let it smoke at 350°F for about 45-60 minutes, or until the filling is set and slightly puffed around the edges.
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Cool and Serve: Remove the pie from the smoker and let it cool to room temperature. For a finishing touch, serve with a dollop of whipped cream (bonus points if it’s smoked, too!).
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3. Potatoes – Sweet and Savory
For a holiday side dish that’s both versatile and crowd-pleasing, smoked sweet potatoes are a must.
Here are two versions to cover all tastes – one for those who love the classic marshmallow-topped sweetness and another for those who prefer a herb-infused twist.
Smoked Sweet Potatoes with Marshmallows
This classic holiday side dish gets an upgrade with a touch of smoke. The sweet potatoes become soft and caramelized, while the marshmallows melt into a gooey topping. It’s holiday comfort with a smoky edge.
Ingredients:
- 4 large sweet potatoes, peeled and cut into thick slices
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- Salt to taste
- 1 cup mini marshmallows
Instructions:
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Preheat the Extremely Ugly Drum Smoker: Set your smoker to 300°F for indirect cooking.
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Prepare the Sweet Potatoes: In a large bowl, toss the sweet potato slices with melted butter, brown sugar, cinnamon, and a pinch of salt.
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Smoke the Sweet Potatoes: Spread the sweet potatoes in a cast-iron skillet or grill-safe pan. Place on the smoker and smoke for about 30-40 minutes, or until they’re soft and caramelized.
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Add Marshmallows: Sprinkle the mini marshmallows on top of the sweet potatoes. Close the grill lid and cook for an additional 5-10 minutes, or until the marshmallows are melted and lightly browned.
Herb-Smoked Potatoes
Want a more savory twist? These herb-smoked potatoes are tossed with fresh rosemary and garlic, giving them a crispy exterior and smokey, earthy flavor — a perfect pairing for any holiday main course.
Ingredients:
- 2 lbs Yukon gold potatoes, cut into quarters
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: Grated Parmesan for garnish
Instructions:
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Preheat the Completely Ugly Smoker: Set your smoker to 300°F for indirect cooking.
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Prepare the Potatoes: In a large bowl, toss the potatoes with olive oil, rosemary, garlic, salt, and black pepper.
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Smoke the Potatoes: Arrange the potatoes in a grill-safe pan or cast-iron skillet. Place on the smoker and smoke for about 45-60 minutes, or until golden and crispy on the outside and tender on the inside.
- Serve Warm: Remove from the smoker and garnish with a sprinkle of grated Parmesan, if desired.
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4. Roasted Carrots and Brussels Sprouts
Nothing says “holiday side dish” quite like roasted veggies with a hint of smoke. Carrots and Brussels sprouts get an earthy, caramelized flavor that pairs perfectly with your main course. These veggies are simple yet packed with flavor – a perfect side for any holiday feast.
Smoked Roasted Carrots
These carrots are roasted to tender perfection with a touch of smoke, making their natural sweetness shine. Finished with a drizzle of balsamic, they’re as beautiful as they are delicious.
Ingredients:
- 1 lb carrots, peeled and cut into halves or quarters
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1-2 tablespoons balsamic vinegar (for finishing)
Instructions:
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Preheat the Basically Ugly Drum Smoker: Set your smoker to 325°F for indirect cooking.
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Prepare the Carrots: In a bowl, toss the carrots with olive oil, salt, and pepper until well-coated.
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Smoke the Carrots: Arrange the carrots in a grill-safe pan or directly on the grill grates. Place on the smoker and smoke for about 30-40 minutes, or until they’re tender and lightly caramelized.
- Finish with Balsamic: Remove the carrots from the smoker and drizzle with balsamic vinegar just before serving for a touch of acidity that balances the sweetness.
Smoked Brussels Sprouts
Smoky, slightly charred, and with a crisp-tender bite, these Brussels sprouts are a great addition to any holiday spread. A drizzle of balsamic or a sprinkle of parmesan makes them irresistible.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: balsamic vinegar or grated parmesan for finishing
Instructions:
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Preheat the Extremely Ugly Drum Smoker: Set your smoker to 325°F for indirect cooking.
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Prepare the Brussels Sprouts: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
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Smoke the Brussels Sprouts: Place the Brussels sprouts in a grill-safe pan or directly on the grill grates. Smoke for 30-40 minutes, stirring halfway through, until they’re tender and slightly crispy on the edges.
- Serve Warm: Drizzle with balsamic vinegar or sprinkle with grated Parmesan for extra flavor.
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Bringing It All Together for a Flavorful Holiday
With these smoker and grill side dishes, your holiday table will be full of unforgettable flavors. Each dish – whether it’s smoky stuffing, caramelized sweet potatoes, or the unique smoked pumpkin pie – transforms classic recipes into something truly mouthwatering.
Fire up your smoker Series Portable Grill, Drum Smoker, or Chimenea, and impress friends and family with a cozy, festive spread packed with wood-fired goodness.
Want Even More Recipes for Your Drum Smoker?
For even more ways to enjoy grilling all year long, check out the Smokin Ugly Cookbook today:
