16 Delicious Vegetarian Smoker Recipes for Every Season

Got a smoker and a love for vegetarian dishes? You’re in for a treat! Our roundup of 16 Delicious Vegetarian Smoker Recipes for Every Season is packed with smoky, savory, and downright delicious dishes that’ll make your taste buds dance. From summer barbecues to cozy winter feasts, these recipes are perfect for any time of the year. Ready to fire up your smoker? Let’s dive in!

Smoked Portobello Mushroom Steaks

Make your meatless Monday unforgettable with these smoky, savory portobello steaks that grill up juicy and tender in minutes.

Ingredients

• 4 large Portobello mushrooms (stems removed, gills scraped)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. In a small bowl, whisk together olive oil, soy sauce, smoked paprika, garlic powder, black pepper, and salt.
3. Brush both sides of each Portobello mushroom cap with the marinade, ensuring they’re fully coated.
4. Place the mushrooms on the grill, gill side down first, and cook for 5 minutes.
5. Flip the mushrooms and cook for another 5 minutes, or until they’re tender and have nice grill marks.
6. Remove from grill and let rest for 2 minutes before slicing or serving whole.

Rich in umami and with a meaty texture, these smoked Portobello steaks are a showstopper. Serve them atop a crisp salad or alongside roasted veggies for a complete meal.

Vegetarian Smoked Chili

Dive into a bowl of Vegetarian Smoked Chili that’s packed with deep, smoky flavors and hearty textures. Perfect for cozy nights or game day feasts, this chili is a crowd-pleaser that’s ready in no time.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle smoked paprika, ground cumin, and chili powder over the vegetables, stirring to coat evenly for 1 minute.
5. Pour in black beans, kidney beans, crushed tomatoes, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
7. Season with salt to taste before serving.

Bold flavors and a smoky aroma make this chili unforgettable. Serve it with a dollop of sour cream or over baked potatoes for an extra hearty meal.

Smoked Eggplant Dip

Smoked Eggplant Dip

Smash your snack game with this smoky, creamy eggplant dip—perfect for lazy summer afternoons or impressing your last-minute guests. Skip the store-bought hummus; this is your new go-to.

Ingredients

• 2 large eggplants (about 2 lbs total)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1/4 cup tahini
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp smoked paprika
• Salt, to taste
• 1/4 cup water (as needed for consistency)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Pierce the eggplants all over with a fork to prevent bursting.
3. Grill the eggplants for 25-30 minutes, turning occasionally, until the skin is charred and the flesh is soft.
4. Let the eggplants cool for 10 minutes, then peel off the skin and discard.
5. In a food processor, combine the eggplant flesh, olive oil, garlic, tahini, lemon juice, smoked paprika, and salt.
6. Blend until smooth, adding water as needed to reach your desired consistency.
7. Taste and adjust seasoning with more salt or lemon juice if needed.

Velvety smooth with a deep, smoky flavor, this dip pairs perfectly with crispy pita chips or fresh veggies. Try it as a bold sandwich spread for an extra kick.

Smoked Cauliflower Wings

Yield to the crave with these smoky, crispy cauliflower wings that’ll fool any meat lover. Dunk, devour, repeat—no guilt attached.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 1 cup all-purpose flour (or gluten-free blend for dietary needs)
• 1 cup water (ice-cold for extra crispiness)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup BBQ sauce (homemade or store-bought)

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. In a large bowl, whisk together flour, water, smoked paprika, garlic powder, salt, and pepper until smooth. Tip: The batter should coat the back of a spoon.
3. Toss cauliflower florets in the batter until fully coated. Let excess drip off.
4. Arrange florets on a smoker rack, ensuring space between each for smoke circulation. Smoke for 20 minutes.
5. Brush florets with olive oil. Increase smoker temperature to 375°F and smoke for another 10 minutes until crispy. Tip: Flip halfway for even crispiness.
6. Toss smoked florets in BBQ sauce until evenly coated. Serve immediately. Tip: For extra kick, add a dash of hot sauce to the BBQ mix.

Velvety inside with a smoky crunch outside, these wings are a game-changer. Pair with a cool ranch dip or stack them high on a slider bun for a bite-sized twist.

Vegetarian Smoked Mac and Cheese

Zero excuses needed for this Vegetarian Smoked Mac and Cheese—it’s creamy, smoky, and downright addictive. Whip it up for your next BBQ or cozy night in.

Ingredients

• 8 oz elbow macaroni (or any short pasta)
• 2 cups shredded sharp cheddar cheese (for extra flavor)
• 1 cup smoked gouda, shredded (the star of the show)
• 2 cups whole milk (for creaminess)
• 2 tbsp unsalted butter (or any neutral oil)
• 2 tbsp all-purpose flour (for thickening)
• 1/2 tsp smoked paprika (adjust to taste)
• 1/4 tsp garlic powder (a little goes a long way)
• Salt and pepper (to taste)

Instructions

1. Preheat your smoker to 225°F. Soak 1 cup of wood chips in water for 30 minutes.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour until smooth, about 1 minute.
4. Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer.
5. Stir in cheddar and gouda until melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.
6. Combine cheese sauce with cooked macaroni. Transfer to a smoker-safe dish.
7. Smoke for 1 hour, stirring halfway through. Add more wood chips if needed.
8. Serve hot, garnished with extra smoked paprika if desired.

Yum—this mac and cheese is smoky, cheesy, and has the perfect creamy texture. Try serving it with a side of pickled jalapeños for a spicy kick.

Smoked Stuffed Bell Peppers

Unleash a flavor bomb with these smoked stuffed bell peppers—packed with juicy fillings and kissed by smoky perfection. Perfect for those who crave bold tastes with minimal fuss.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 1 lb ground beef (or turkey for a lighter option)
• 1 cup cooked rice (white or brown, your choice)
• 1/2 cup diced onions (sauté until translucent for best flavor)
• 1/2 cup shredded cheddar cheese (sharp for extra kick)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
3. Add ground beef to the skillet. Cook until browned, breaking it apart as it cooks, about 7 minutes. Drain excess fat.
4. Stir in cooked rice, smoked paprika, garlic powder, salt, and pepper. Mix well and remove from heat.
5. Stuff each bell pepper half with the beef mixture. Top with shredded cheddar cheese.
6. Place stuffed peppers in the smoker. Smoke for 1.5 hours, or until peppers are tender and cheese is bubbly.
7. Let rest for 5 minutes before serving to allow flavors to meld.

Now, these peppers bring a smoky, cheesy goodness with a tender-crisp bite. Serve them atop a bed of greens or with a dollop of sour cream for an extra layer of deliciousness.

Smoked Vegetarian BBQ Pulled Jackfruit

Ditch the meat without missing out on BBQ bliss. This smoked vegetarian BBQ pulled jackfruit shreds like pork and soaks up flavors like a dream.

Ingredients

• 2 cans (20 oz each) young green jackfruit in water, drained (look for brands without brine)
• 1 cup BBQ sauce (choose a smoky, sweet blend)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (for that deep, smoky vibe)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground kicks it up)

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. Rinse and dry the jackfruit. Pull apart chunks with your hands to mimic shredded meat.
3. Toss jackfruit with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl.
4. Spread jackfruit on a smoker rack. Smoke for 1.5 hours, checking at 1 hour for desired smokiness.
5. Transfer smoked jackfruit to a skillet. Add BBQ sauce. Simmer on low for 10 minutes, stirring occasionally.
6. Serve on buns with coleslaw or over baked potatoes. The jackfruit will be tender, juicy, and packed with a smoky-sweet punch that fools even the biggest BBQ skeptics.

Smoked Garlic Parmesan Brussels Sprouts

Transform your side game with these smoky, cheesy sprouts. They’re crispy, they’re bold, and they’re begging for a spot on your dinner table.

Ingredients

• 1 lb Brussels sprouts, halved (trim any tough ends)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp salt (fine grain works best)
• 1/4 tsp black pepper (freshly cracked for extra flavor)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment for easy cleanup.
2. Toss Brussels sprouts with olive oil, garlic, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on the baking sheet.
3. Roast for 20 minutes, then flip the sprouts for even browning. Tip: Don’t overcrowd the pan—they’ll steam instead of crisp.
4. Sprinkle Parmesan over the sprouts and roast for another 5 minutes, just until the cheese is golden and melty.
5. Let them cool for a minute—trust us, they’re lava-hot. Tip: A squeeze of lemon right before serving brightens all the flavors.

Unbelievably crispy edges meet a tender center, with a smoky garlic punch that’s downright addictive. Serve them straight off the pan or piled high on a platter for sharing—if you’re feeling generous.

Smoked Vegetarian Sausages

Smoke your way to flavor town with these vegetarian sausages that pack a punch. Perfect for grilling season or a cozy indoor cookout, they’re a game-changer for plant-based eats.

Ingredients

• 2 cups vital wheat gluten (for that meaty texture)
• 1/4 cup nutritional yeast (adds a cheesy, umami kick)
• 1 tbsp smoked paprika (the secret to that smoky flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (for a little extra depth)
• 1 cup vegetable broth (or water, but broth adds more flavor)
• 2 tbsp soy sauce (for saltiness and color)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder.
2. Pour in the vegetable broth, soy sauce, and olive oil. Stir until a dough forms.
3. Knead the dough on a clean surface for 2 minutes to develop the gluten, which gives the sausages their chew.
4. Divide the dough into 4 equal parts. Roll each into a 6-inch log.
5. Wrap each log tightly in aluminum foil, twisting the ends to seal.
6. Steam the wrapped sausages for 30 minutes over boiling water to set their shape.
7. Preheat your smoker to 225°F. Unwrap the sausages and smoke for 1 hour, or until they’re firm and have a smoky crust.
8. Let them rest for 5 minutes before slicing to keep them juicy.

Ready to dig in? These sausages are smoky, savory, and surprisingly meaty. Slice them into coins for pizza toppings or serve whole in a bun with all the fixings for a BBQ twist.

Smoked Sweet Potato Wedges

Whip up these smoked sweet potato wedges for a side that steals the show. They’re smoky, sweet, and ridiculously easy to make.

Ingredients

• 2 large sweet potatoes (cut into wedges)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. Cut sweet potatoes into wedges, about 1/2 inch thick. Pro tip: Keep the skin on for extra texture.
3. In a large bowl, toss wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
4. Arrange wedges on the smoker rack in a single layer. Smoke for 2 hours, flipping halfway through. Tip: Don’t overcrowd to ensure even smoking.
5. Check for doneness by piercing a wedge with a fork; it should slide in easily. For crispier edges, increase smoker temp to 250°F for the last 15 minutes.

Kick back and enjoy these wedges with a creamy dip or crumbled feta for a salty contrast. The smoke infuses every bite, while the edges get delightfully crisp.

Vegetarian Smoked Queso Dip

Fire up your taste buds with this Vegetarian Smoked Queso Dip—creamy, smoky, and downright addictive. Perfect for game day or a cozy night in, this dip is a crowd-pleaser that’s ready in minutes.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 cup heavy cream
• 8 oz cream cheese, cubed
• 2 cups shredded Monterey Jack cheese
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp cumin
• Salt to taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add diced tomatoes with green chilies, stirring to combine.
5. Pour in heavy cream and bring to a gentle simmer.
6. Add cubed cream cheese, stirring continuously until fully melted.
7. Gradually add shredded Monterey Jack cheese, stirring until smooth.
8. Sprinkle in smoked paprika, cumin, and salt, mixing well.
9. Reduce heat to low and let the dip simmer for 5 minutes, stirring occasionally.

Serve this luscious dip warm with tortilla chips or drizzle over nachos for an extra kick. Smoky, creamy, and packed with flavor, it’s a vegetarian twist that’ll have everyone coming back for more.

Smoked Corn on the Cob

Make your summer BBQs unforgettable with this smoky, buttery twist on a classic. Smoked Corn on the Cob brings the heat and the sweet, perfect for those who dare to level up their grill game.

Ingredients

• 4 ears of corn, husks removed (soak in water for 10 mins for extra moisture)
• 1/4 cup unsalted butter, melted (or use garlic butter for a flavor kick)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp salt (fine sea salt works best)
• 1/2 tsp black pepper (freshly ground for more aroma)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for a sweet, smoky flavor.
2. Brush each ear of corn with melted butter, ensuring full coverage for that golden finish.
3. Sprinkle smoked paprika, salt, and black pepper evenly over the buttered corn. Tip: Rotate the corn while seasoning for even distribution.
4. Place the corn directly on the smoker grate. Close the lid and smoke for 30 minutes. Tip: Avoid opening the smoker too often to maintain a consistent temperature.
5. After 30 minutes, check the corn. It should be tender with a slight char. Smoke for an additional 10 minutes if needed.
6. Remove from the smoker and let rest for 5 minutes. Tip: This allows the flavors to meld together beautifully.

Loaded with smoky depth and a buttery crunch, this corn is a standout. Serve it with a sprinkle of cotija cheese and a lime wedge for a tangy twist that cuts through the richness.

Smoked Vegetarian Lasagna

Dive into layers of smoky, cheesy goodness with this vegetarian lasagna that’s a game-changer for meatless Mondays. Perfect for feeding a crowd or meal prepping, it’s packed with flavor and texture that’ll have everyone asking for seconds.

Ingredients

• 9 lasagna noodles (use oven-ready for quicker prep)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg (helps bind the ricotta)
• 3 cups shredded mozzarella (divided, for layers and topping)
• 1/2 cup grated Parmesan (adds a salty, nutty flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh for best flavor)
• 1 tsp smoked paprika (key for that smoky taste)
• 24 oz marinara sauce (homemade or store-bought)
• 10 oz frozen spinach, thawed and drained (squeeze out excess water)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, sauté onion in olive oil until translucent, about 5 minutes. Add garlic and smoked paprika; cook for 1 minute until fragrant.
3. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, spinach, and the onion mixture. Season with salt and pepper.
4. Spread 1 cup marinara sauce at the bottom of the baking dish. Layer 3 noodles, half the ricotta mixture, and 1 cup sauce. Repeat layers, ending with noodles and remaining sauce.
5. Sprinkle remaining 2 cups mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
6. Let lasagna rest for 10 minutes before slicing. This helps layers set for clean cuts.

Rich, smoky, and irresistibly cheesy, this lasagna is a hearty dish that stands on its own. Serve with a crisp salad or garlic bread for a complete meal that’s sure to impress.

Smoked Butternut Squash Soup

Let’s dive into a bowl of smoky, velvety goodness that’s about to become your fall obsession. This smoked butternut squash soup is a game-changer, blending deep flavors with a creamy texture that’ll have you hooked at first sip.

Ingredients

• 1 large butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp smoked paprika (for that signature smokiness)
• 1/2 cup heavy cream (sub coconut milk for vegan option)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your smoker to 225°F. Toss the cubed butternut squash with 1 tbsp olive oil and a pinch of salt. Smoke for 1 hour until lightly golden and infused with smoke.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and smoked paprika to the pot, stirring for 30 seconds until fragrant. This unlocks the paprika’s flavor.
4. Pour in the smoked butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
5. Use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes. Tip: Taste and adjust seasoning before serving.

The soup boasts a luxurious creaminess with a hint of smokiness that’s utterly addictive. Serve it with a drizzle of cream and a sprinkle of smoked paprika for an Instagram-worthy finish.

Smoked Vegetarian Stuffed Mushrooms

Get ready to elevate your appetizer game with these smoky, savory stuffed mushrooms that even meat-lovers will crave. Perfect for impressing guests or treating yourself, they’re a bite-sized flavor bomb.

Ingredients

• 12 large portobello mushrooms (stems removed, caps cleaned)
• 1 cup smoked gouda, shredded (substitute with any smoky cheese)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp garlic, minced (adjust to taste)
• 1 tsp smoked paprika (for that deep smoky flavor)
• Salt and pepper to taste (start with 1/2 tsp each)

Instructions

1. Preheat your smoker or oven to 225°F. If using an oven, add a smoker box or a small pan of wood chips for smoke flavor.
2. Brush each mushroom cap with olive oil, inside and out, to prevent sticking and add flavor.
3. In a bowl, mix shredded gouda, breadcrumbs, garlic, smoked paprika, salt, and pepper until well combined.
4. Generously stuff each mushroom cap with the cheese mixture, pressing down lightly to pack it in.
5. Place mushrooms on the smoker rack or a baking sheet if using an oven. Smoke or bake for 45 minutes, or until the cheese is melted and slightly golden.
6. Let cool for 5 minutes before serving to allow the flavors to meld together.

With a crispy top and a juicy, smoky base, these stuffed mushrooms are a textural dream. Serve them on a wooden board with a drizzle of balsamic glaze for an Instagram-worthy presentation.

Smoked Apple Pie

Make your taste buds dance with this Smoked Apple Pie—a twist on the classic that’s all about that deep, smoky flavor and buttery crust.

Ingredients

• 2 cups all-purpose flour (for a flakier crust, chill it first)
• 1/2 cup unsalted butter, cold and cubed (freeze for 15 mins before using)
• 1/4 cup ice water (add more if needed)
• 6 medium apples, peeled and sliced (mix tart and sweet for balance)
• 3/4 cup brown sugar (pack it tight for maximum sweetness)
• 1 tsp cinnamon (or pumpkin spice for extra warmth)
• 1/2 tsp nutmeg (freshly grated kicks it up a notch)
• 1 tbsp lemon juice (keeps apples from browning)
• 1 egg, beaten (for that golden crust shine)

Instructions

1. Preheat your smoker to 225°F—applewood chips recommended for a sweet smoke.
2. Mix flour and butter in a bowl until crumbs form. Tip: Use a pastry cutter for ease.
3. Gradually add ice water, stirring until dough comes together. Don’t overwork it.
4. Roll out half the dough on a floured surface to fit a 9-inch pie dish. Chill the other half.
5. Toss apples with brown sugar, cinnamon, nutmeg, and lemon juice in a large bowl.
6. Fill the pie crust with the apple mixture, mounding slightly in the center.
7. Roll out the remaining dough, place over apples, and crimp edges to seal. Cut slits on top.
8. Brush the top with beaten egg for a glossy finish.
9. Smoke the pie for 2 hours, or until the crust is golden and apples are tender. Tip: Rotate halfway for even smoke.
10. Let rest for 30 minutes before slicing—patience pays off with clean cuts.

Expect a crust that’s crisp with a whisper of smoke, hugging spiced, tender apples. Serve warm with a scoop of vanilla ice cream melting into the slits for a show-stopping dessert.

Conclusion

Now that you’ve explored these 16 Delicious Vegetarian Smoker Recipes, you’re all set to enjoy smoky flavors all year round! Whether you’re a seasoned smoker or new to the game, there’s something here for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy smoking!

Bella Bacinos