Barbecue is traditionally all about smoky meats, but what if we told you that smoking can take your desserts to a whole new level? Smoked desserts combine the rich, bold flavors of the grill with the sweetness of your favorite treats. Infusing desserts with a smoky essence adds depth and complexity that you wouldn’t expect from a traditional oven-baked dish. Whether you’re hosting a summer cookout or simply exploring new culinary techniques, here are ten smoked desserts you have to try, starting with these two crowd-pleasers.
1. Smoked Ice Cream 🍦🔥
Ice cream might seem like an unlikely candidate for the smoker, but smoking it creates a unique flavor profile that’s sure to impress. By using a smoker or a grill with a smoker box, you can add a subtle smoky flavor to the ice cream base before freezing it.
- How it’s done: Start by preparing a custard base for your ice cream (eggs, sugar, cream). Place the base in a heatproof dish and smoke it for about 20 minutes at a low temperature, ensuring the smoke flavor infuses the mixture without cooking it too much. Once smoked, chill it and churn in an ice cream maker.
- Why it’s a must-try: The smoky flavor pairs beautifully with traditional ice cream ingredients like vanilla, caramel, or chocolate. Imagine enjoying a scoop of smoked vanilla ice cream with a caramel swirl or smoked chocolate ice cream topped with crushed pecans!
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tablespoon vanilla extract
- A small handful of wood chips (preferably fruitwood like apple or cherry)
Instructions:
- Prepare the smoker: Preheat your smoker or grill to a low heat, around 200°F (93°C). Add wood chips to the smoker box or directly onto the coals to produce a light, flavorful smoke. Aim for a mild smoke rather than a heavy, overpowering flavor.
- Make the custard base: In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until it starts to steam, but not boil. Stir occasionally.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually pour in a little bit of the hot milk mixture into the egg yolks while whisking constantly to avoid curdling. Slowly whisk the tempered eggs back into the saucepan with the remaining milk mixture.
- Cook the custard: Continue cooking the custard over medium heat, stirring constantly with a wooden spoon. Cook until the mixture thickens and coats the back of the spoon (around 170°F or 77°C).
- Infuse with smoke: Pour the custard base into a heatproof dish (preferably a shallow one). Place the dish in the smoker and smoke for 15-20 minutes, keeping the smoker at a low temperature. You just want to lightly infuse the smoke flavor into the custard.
- Cool and chill: Once the custard has been smoked, remove it from the smoker and let it cool at room temperature. Then, cover it and chill in the fridge for at least 4 hours or overnight.
- Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for a few hours to firm up. Serve and enjoy the smoky, creamy goodness!
2. Smoked Fruit Tarts 🍓🔥
Smoked fruit tarts offer a delightful combination of sweet, smoky, and creamy elements. The fruit, whether it’s berries, peaches, or apples, is gently smoked to bring out natural sweetness and intensify its flavors before being added to a buttery tart crust.
- How it’s done: Choose your favorite fruits (berries work well, as do peaches or even pears), and place them in a smoker for 10-15 minutes at a low temperature. The smoking will bring out a deeper sweetness in the fruit. Once smoked, layer the fruit in a tart shell with a rich custard or mascarpone filling.
- Why it’s a must-try: The addition of smoky flavor to the fresh fruit in these tarts is a game-changer, adding an unexpected depth that elevates the sweetness of the fruit while complementing the richness of the creamy filling.
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup sugar
- 1 egg yolk
- 1-2 tablespoons ice water
For the filling:
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
For the smoked fruit topping:
- 2 cups fresh berries (strawberries, raspberries, or blueberries) or sliced peaches
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- A handful of wood chips (fruitwood like apple or cherry works well)
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C), and add the wood chips to generate a gentle smoke. Make sure the smoke is light so it doesn’t overpower the fruit.
- Make the tart crust: In a food processor, pulse together the flour, butter, and sugar until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll and bake the crust: Roll out the dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork. Bake at 350°F (175°C) for 10-12 minutes, or until the crust is golden brown. Allow it to cool completely.
- Smoke the fruit: While the crust cools, toss the fresh berries or sliced peaches with brown sugar and lemon juice. Place the fruit in a heatproof dish and smoke it in the smoker for 10-15 minutes, until the fruit is infused with a mild smoky flavor but still retains its shape.
- Prepare the filling: In a mixing bowl, whisk together the mascarpone cheese, heavy cream, honey (or maple syrup), and vanilla extract until smooth and creamy.
- Assemble the tart: Spread the mascarpone filling evenly into the cooled tart crust. Top with the smoked fruit, arranging it in a decorative pattern.
- Chill and serve: Chill the tart in the fridge for at least 2 hours before serving to allow the flavors to meld together. Slice and enjoy the rich, smoky-sweet combination!
3. Smoked Chocolate Lava Cake 🍫🔥
Smoked chocolate lava cakes are an indulgent, gooey, and decadent dessert with a smoky twist. The combination of rich, molten chocolate with the subtle infusion of smoke adds a unique complexity to the traditional lava cake.
How it’s done: Prepare the chocolate lava cakes as usual, but before baking, place them in a smoker for 5-10 minutes at a low temperature. This will allow the smoke to penetrate the chocolate, adding a subtle smoky flavor to the cake. After smoking, finish baking in the oven until the center is molten and the edges are firm.
Why it’s a must-try: The smoky flavor paired with the rich chocolate creates an unforgettable dessert experience. The smoke enhances the chocolate’s depth, making each bite even more satisfying.
Ingredients:
For the cake:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup powdered sugar
- 2 large eggs
- 2 egg yolks
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
For the smoky finish:
- A handful of wood chips (cherry or hickory works well)
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C), and add the wood chips to create a gentle smoke. Use a light smoke that won’t overpower the chocolate.
- Make the cake batter: In a medium saucepan, melt the butter and chocolate together over low heat until smooth. Once melted, stir in powdered sugar, then whisk in eggs, egg yolks, vanilla extract, and flour until well combined.
- Prepare the ramekins: Grease 4-6 individual ramekins with butter and lightly dust with flour. Pour the cake batter into each ramekin, filling them about 3/4 of the way full.
- Smoke the cakes: Place the ramekins in the smoker for 5-10 minutes. This will lightly infuse the cakes with a smoky flavor without overcooking them.
- Bake the lava cakes: After smoking, transfer the ramekins to a preheated oven at 425°F (220°C) and bake for 12-14 minutes, or until the edges are firm but the centers are still soft and molten.
- Serve: Let the lava cakes cool for a minute before serving. Carefully run a knife around the edges to release the cakes from the ramekins, then serve with a scoop of vanilla ice cream for an extra treat!
4. Smoked Peach Cobbler 🍑🔥
Smoked peach cobbler offers a warm, smoky-sweet dessert with a perfect balance of tender peaches, spiced flavor, and a golden biscuit topping. Infusing the peaches with a hint of smoke gives the cobbler an unexpected depth, turning this classic dessert into something extraordinary.
How it’s done: Slice fresh peaches and toss them with sugar and spices, then smoke them for 15-20 minutes until the flavors are deeply infused. Then, layer the smoked peaches in a baking dish and top with biscuit dough before baking in the oven.
Why it’s a must-try: The smoky flavor enhances the natural sweetness of the peaches, while the biscuit topping adds a comforting contrast to the tender, smoky fruit. It’s a perfect dessert for summer cookouts or cozy fall evenings.
Ingredients:
For the filling:
- 4 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- A handful of wood chips (applewood or hickory is ideal)
For the biscuit topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C) and add wood chips to produce a mild, sweet smoke.
- Smoke the peaches: Toss the sliced peaches with sugar, cinnamon, nutmeg, and lemon juice. Place them in a heatproof dish or on a tray, then smoke for 15-20 minutes until the peaches are softened and infused with the smoky flavor.
- Make the biscuit topping: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour until it resembles coarse crumbs. Gradually stir in the buttermilk until the dough just comes together.
- Assemble the cobbler: Pour the smoked peach mixture into a baking dish. Drop spoonfuls of the biscuit dough over the peaches, covering most of the fruit.
- Bake the cobbler: Bake at 375°F (190°C) for 30-35 minutes or until the biscuit topping is golden and cooked through.
- Serve: Let the cobbler cool for a few minutes before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence!
5. Smoked Caramel Pudding 🍮🔥
Smoked caramel pudding is a rich, creamy dessert that takes the classic treat to the next level with a touch of smoky flavor. The smooth custard is made with brown sugar and caramelized to perfection, then smoked for a few minutes to create an unexpected depth of flavor that will surprise and delight your guests.
How it’s done: Make a traditional caramel pudding, but before baking, place the ramekins in a smoker for 10-15 minutes at low heat to infuse the pudding with smoke. Once smoked, bake the pudding in a water bath until it’s set, with a creamy, silky texture.
Why it’s a must-try: The addition of smoke to the caramel brings out the natural sweetness, while the rich, creamy texture of the pudding adds comfort and indulgence. It’s a perfect dessert for those who love creamy, caramelized flavors with a smoky twist.
Ingredients:
For the pudding:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- A pinch of sea salt
For the smoking:
- A handful of wood chips (cherry or oak works well)
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C). Add wood chips to create light, gentle smoke.
- Make the caramel mixture: In a medium saucepan, heat the heavy cream, milk, and brown sugar over medium heat, stirring frequently until the sugar dissolves. Let the mixture simmer for about 5 minutes.
- Temper the eggs: In a separate bowl, whisk the eggs and vanilla extract together. Slowly pour a small amount of the hot cream mixture into the eggs, whisking constantly to prevent curdling. Gradually add the rest of the hot mixture to the eggs while whisking.
- Smoke the pudding: Pour the mixture into small ramekins and place them in the smoker for about 10-15 minutes. Allow the pudding to absorb the smoky flavor without overcooking.
- Bake the pudding: After smoking, place the ramekins in a baking dish and add hot water to the dish to create a water bath. Bake at 325°F (163°C) for 25-30 minutes, or until the pudding is set and slightly jiggly in the center.
- Serve: Let the pudding cool to room temperature, then chill in the fridge for at least 2 hours. Serve with a dollop of whipped cream or a sprinkle of sea salt for an extra burst of flavor.
6. Smoked S’mores Bars 🍫🔥
Smoked s’mores bars bring the beloved campfire treat indoors with the addition of a smoky layer. These bars combine graham cracker crumbs, melted chocolate, and toasted marshmallows into one decadent, smoky dessert that’s easy to make and even easier to eat.
How it’s done: Make a traditional s’mores bar base with graham crackers, chocolate, and marshmallows. Before finishing, lightly smoke the bars in the smoker for 10-15 minutes to add a subtle smoky flavor that elevates this classic campfire treat.
Why it’s a must-try: The smoky flavor contrasts wonderfully with the sweetness of the marshmallows and chocolate, taking the flavor profile to a new level. It’s the ultimate combination of childhood nostalgia and barbecue creativity.
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1/4 cup heavy cream
For the smoking:
- A handful of wood chips (applewood or hickory works well)
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C) and add the wood chips to produce a mild smoke.
- Make the graham cracker crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch baking pan. Bake at 350°F (175°C) for 10 minutes until lightly golden. Let it cool.
- Prepare the filling: Melt the chocolate chips and heavy cream in a saucepan over low heat, stirring until smooth. Pour the melted chocolate over the graham cracker crust.
- Toast the marshmallows: Spread the mini marshmallows evenly over the chocolate layer.
- Smoke the bars: Place the pan in the smoker and smoke for 10-15 minutes, or until the marshmallows are lightly toasted and the chocolate has melted.
- Serve: Let the bars cool to room temperature, then slice into squares. These bars are great for a crowd and are sure to impress with their smoky twist on a classic treat.
7. Smoked Banana Bread 🍌🔥
Smoked banana bread is a unique twist on the classic loaf, with the addition of a subtle smoky flavor that pairs beautifully with the sweetness of ripe bananas. The smoke enhances the warm, spiced flavors of the bread, making each bite even more comforting and delicious.
How it’s done: Prepare your banana bread batter as usual, then smoke the bread for about 30 minutes at a low temperature before baking it in the oven. This step infuses the bread with smoke, creating a depth of flavor that’s hard to beat.
Why it’s a must-try: The smoky notes bring out the natural sweetness of the bananas and add an unexpected twist to this beloved classic. It’s perfect for breakfast, dessert, or an afternoon snack.
Ingredients:
For the bread:
- 2-3 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the smoking:
- A handful of wood chips (applewood or maple is ideal)
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C) and add wood chips to create light smoke.
- Make the banana bread batter: In a mixing bowl, combine mashed bananas, sugar, melted butter, and eggs. Stir in flour, baking soda, salt, vanilla extract, and sour cream until just combined.
- Smoke the bread: Pour the batter into a greased loaf pan and place the pan in the smoker. Smoke for 30 minutes to infuse the banana bread with smoky flavor, being careful not to overdo it.
- Bake the bread: After smoking, transfer the loaf to a preheated oven at 350°F (175°C) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Allow the banana bread to cool before slicing. Enjoy with a cup of coffee or tea for the ultimate treat!
8. Smoked Apple Pie 🍏🔥
Smoked apple pie is the ultimate autumn dessert with a smoky twist. The combination of tender apples, warm spices, and a flaky crust, all infused with a mild smoky flavor, elevates this traditional dessert to a new level.
How it’s done: Prepare the apple pie filling and assemble the pie, but before baking, place it in the smoker for 15-20 minutes to let the smoke permeate the apples and crust. Finish baking the pie in the oven until golden brown and bubbling.
Why it’s a must-try: The smoke enhances the sweetness of the apples and the richness of the spices, making each bite of this pie a deliciously complex experience. It’s perfect for a cozy fall dessert or a Thanksgiving treat.
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the filling:
- 6-8 apples (Granny Smith or Honeycrisp work well)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter, cut into small pieces
For the smoking:
- A handful of wood chips (applewood or hickory is perfect)
Instructions:
- Prepare the smoker: Preheat your smoker to 225°F (107°C) and add wood chips to create light smoke.
- Make the crust: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together. Divide the dough in half, shape into discs, and chill for at least 30 minutes.
- Prepare the filling: Peel, core, and slice the apples. Toss them in a bowl with sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
- Assemble the pie: Roll out one disc of dough on a floured surface and fit it into a pie pan. Fill with the apple mixture and dot with butter. Roll out the second disc of dough and cover the pie, crimping the edges to seal.
- Smoke the pie: Place the assembled pie in the smoker for 15-20 minutes to infuse it with a light smoke flavor.
- Bake the pie: After smoking, transfer the pie to a preheated oven at 375°F (190°C) and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- Serve: Allow the pie to cool slightly before serving. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect dessert!
9. Smoked Pecan Pie 🥧🔥
Smoked pecan pie takes the traditional southern favorite to new heights by adding a touch of smokiness to the rich, nutty filling. The smoky flavor complements the sweetness of the pecans and the caramel-like syrup, making every bite a little more exciting.
How it’s done: Prepare the pecan pie filling as usual, but before baking, smoke it for about 10-15 minutes to let the wood chips gently infuse the pie with a subtle smokiness. After smoking, bake the pie until the filling is set and the crust is golden brown.
Why it’s a must-try: The smoky flavor enhances the nuttiness of the pecans and deepens the sweetness of the syrupy filling, creating a unique and unforgettable flavor profile. Perfect for holidays or any occasion where you want to wow your guests with a new twist on an old classic.
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the filling:
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/4 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- A handful of wood chips (hickory or pecan works well)
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C) and add wood chips to create a mild, light smoke.
- Make the pie crust: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture forms coarse crumbs. Gradually add ice water until the dough comes together. Chill for 30 minutes, then roll out and fit into a pie pan.
- Prepare the filling: In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract. Stir in the pecan halves.
- Assemble the pie: Pour the filling into the prepared pie crust.
- Smoke the pie: Place the pie in the smoker and smoke for 10-15 minutes to infuse the pecan pie with the smoky flavor.
- Bake the pie: Transfer the smoked pie to a preheated oven at 350°F (175°C) and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Serve: Let the pie cool before slicing. Serve with whipped cream or vanilla ice cream for a deliciously smoky, nutty treat!
10. Smoked Lemon Meringue Pie 🍋🔥
Smoked lemon meringue pie combines the zesty, refreshing flavor of lemon with the rich, smoky undertones of the grill. The tangy lemon curd filling, light meringue topping, and smoky crust make for an elevated version of the classic dessert that will leave everyone asking for more.
How it’s done: Smoke the pie crust for 10 minutes before filling it with lemon curd and topping with meringue. After assembling, smoke the pie for an additional 10-15 minutes to infuse the smoky flavor without overpowering the delicate lemon filling.
Why it’s a must-try: The smoky flavor blends seamlessly with the lemony tang and the airy meringue, creating a perfect balance of tart and sweet with a surprising depth. It’s a creative and refreshing way to enjoy a smoky twist on a classic favorite.
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2-3 tablespoons ice water
For the lemon filling:
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/2 cup cold water
- 6 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the meringue:
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
For the smoking:
- A handful of wood chips (applewood or cherry works best)
Instructions:
- Prepare the smoker: Preheat your smoker to 200°F (93°C) and add wood chips for light, gentle smoke.
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Chill for 30 minutes, then roll out the dough and fit it into a pie pan. Smoke the crust in the smoker for 10 minutes.
- Make the lemon filling: In a saucepan, combine lemon juice, sugar, cornstarch, and cold water. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, then whisk in egg yolks, butter, and lemon zest until smooth. Pour the lemon filling into the smoked pie crust.
- Make the meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Assemble the pie: Spread the meringue over the lemon filling, ensuring it covers the entire surface and touches the edges of the crust.
- Smoke the pie: Place the assembled pie in the smoker for 10-15 minutes until the meringue is lightly golden and the filling is set.
- Serve: Allow the pie to cool completely before serving. Enjoy the refreshing and smoky flavor of this elevated lemon meringue pie!
Smoked desserts are a game-changer, adding an exciting twist to traditional favorites and introducing new flavors that will captivate your taste buds. Whether it’s the rich, molten goodness of smoked chocolate lava cake or the comforting sweetness of smoked pecan pie, these desserts prove that the grill can do more than just cook savory dishes. With a little creativity and the right techniques, you can turn any dessert into a smoky masterpiece. So, fire up your smoker and give these unique desserts a try—you’ll be amazed by the depth and complexity that smoke brings to your sweets!
