18 Smoky Pit Boss Recipes for Grilling Enthusiasts

You’ve got that Pit Boss fired up and ready to go—now what? From sizzling steaks to smoky veggies, we’ve rounded up 18 mouthwatering recipes perfect for grilling enthusiasts. Whether you’re craving quick weeknight dinners or weekend BBQ favorites, this list has something to satisfy every craving. Let’s dive in and make your next cookout unforgettable!

Pit Boss Pulled Pork Sandwiches

Delightfully tender and deeply flavorful, Pit Boss pulled pork sandwiches transform humble pork shoulder into a masterpiece of smoky, slow-cooked perfection. Developed through hours of patient smoking and a carefully balanced spice rub, this recipe yields pork that practically melts at the touch of a fork. Each bite delivers a harmonious blend of savory spices, subtle sweetness, and that signature smoke-kissed essence that defines true barbecue excellence.

Ingredients

• For the Spice Rub
  • 1/4 cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
• For Smoking and Serving
  • 4 lb pork shoulder
  • 2 cups apple juice
  • 1/2 cup apple cider vinegar
  • 8 brioche buns
  • 1 cup coleslaw

Instructions

1. Pat the 4 lb pork shoulder completely dry with paper towels.
2. Combine 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder, pressing firmly to adhere.
4. Let the seasoned pork rest at room temperature for 30 minutes to allow the flavors to penetrate.
5. Preheat your smoker to 225°F using hickory or apple wood chips for optimal flavor.
6. Place the pork shoulder directly on the smoker grate, fat side up.
7. Smoke for 4 hours, maintaining a consistent 225°F temperature throughout.
8. Combine 2 cups apple juice and 1/2 cup apple cider vinegar in a spray bottle.
9. Spritz the pork shoulder with the apple juice mixture every 45 minutes to keep it moist.
10. Continue smoking until the internal temperature reaches 195°F, approximately 4-6 additional hours.
11. Wrap the pork tightly in aluminum foil once it reaches 165°F internal temperature to prevent drying.
12. Rest the wrapped pork for 1 hour to allow juices to redistribute evenly.
13. Shred the pork using two forks, discarding any large fat pockets.
14. Toast 8 brioche buns lightly until golden brown.
15. Pile shredded pork generously onto the bottom half of each bun.
16. Top each sandwich with 2 tbsp of coleslaw before placing the bun top.

Succulent strands of pork maintain remarkable juiciness while offering that ideal pull-apart texture barbecue enthusiasts cherish. The spice rub creates a beautiful bark that contrasts wonderfully with the tender interior, while the coleslaw adds necessary crunch and brightness. Serve these sandwiches alongside pickled vegetables or crispy potato wedges for a complete meal that celebrates the art of slow-cooked barbecue.

Grilled Honey Garlic Chicken Thighs

Just when you thought grilled chicken couldn’t get more irresistible, these honey garlic thighs emerge from the flames with caramelized edges and tender, juicy interiors that will redefine your backyard dining experience. The magical alchemy of sweet honey and pungent garlic creates a glaze that transforms humble chicken thighs into an elegant centerpiece worthy of any summer soirée.

Ingredients

For the Chicken and Marinade

– 2 lbs bone-in, skin-on chicken thighs
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Honey Garlic Glaze

– 1/3 cup honey
– 4 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated ginger

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Whisk together olive oil, lemon juice, salt, and pepper in a large bowl.
3. Add chicken thighs to the marinade, coating each piece thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
5. Preheat your grill to medium-high heat (400°F) while chicken marinates.
6. Combine honey, minced garlic, soy sauce, rice vinegar, and grated ginger in a small saucepan.
7. Simmer the glaze over medium heat for 3-4 minutes until slightly thickened.
8. Place chicken thighs skin-side down on the preheated grill grates.
9. Grill for 6-8 minutes until skin is golden brown and releases easily from the grates.
10. Flip chicken thighs using tongs and brush the cooked side with honey garlic glaze.
11. Continue grilling for another 6-8 minutes with the lid closed.
12. Check internal temperature with an instant-read thermometer, aiming for 165°F.
13. Brush the skin side with remaining glaze during the final 2 minutes of cooking.
14. Transfer chicken to a clean platter and let rest for 5 minutes before serving.

Heavenly caramelization gives way to impossibly tender meat that practically falls from the bone, while the glossy glaze provides the perfect balance of sweet and savory notes. Consider serving these thighs over creamy polenta to catch every drop of the addictive sauce, or slice them atop a vibrant summer salad for a complete meal that celebrates the best of grilling season.

Smoked Mac and Cheese with Bacon

Elevating the humble macaroni and cheese to new heights, this smoked version with crispy bacon offers a sophisticated twist on a beloved comfort classic. The gentle infusion of smoky flavor transforms each creamy, cheesy bite into an unforgettable culinary experience that bridges backyard barbecue elegance with indoor dining refinement.

Ingredients

• For the Pasta and Bacon
  • 1 pound elbow macaroni
  • 8 slices thick-cut bacon
• For the Cheese Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed to 110°F
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
• For the Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

1. Preheat your smoker to 225°F using hickory wood chips for optimal flavor.
2. Cook the elbow macaroni in a large pot of salted boiling water for 6 minutes until al dente.
3. Drain the pasta immediately and rinse with cold water to stop the cooking process.
4. Arrange the bacon slices in a single layer on a baking sheet.
5. Bake the bacon at 400°F for 18-20 minutes until crispy and browned.
6. Transfer the cooked bacon to paper towels to drain excess grease.
7. Chop the cooled bacon into 1/2-inch pieces.
8. Melt 4 tablespoons of butter in a large saucepan over medium heat.
9. Whisk in the flour continuously for 2 minutes until the mixture turns light golden brown.
10. Gradually pour in the warmed milk while whisking constantly to prevent lumps.
11. Cook the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
12. Remove the saucepan from heat and stir in both cheeses until completely melted.
13. Add the smoked paprika and cayenne pepper to the cheese sauce.
14. Combine the cooked pasta, cheese sauce, and chopped bacon in a large mixing bowl.
15. Transfer the macaroni mixture to a 9×13-inch baking dish, spreading it evenly.
16. Mix the panko breadcrumbs with 2 tablespoons of melted butter in a small bowl.
17. Sprinkle the buttered breadcrumbs evenly over the macaroni mixture.
18. Place the baking dish in the preheated smoker and smoke for 45 minutes.
19. Check for a golden-brown crust and bubbling edges before removing from the smoker.
20. Let the dish rest for 10 minutes to allow the sauce to set properly.

When served, the smoked mac and cheese reveals a remarkable textural contrast between the crispy bacon bits and creamy cheese sauce, while the subtle smokiness enhances the sharp cheddar and nutty Gruyère flavors. Consider serving individual portions in cast iron skillets for a rustic presentation, or garnish with fresh chives to add a pop of color and freshness that cuts through the richness.

Pit Boss Beef Ribs with Bourbon Glaze

Offering a sublime fusion of smoky richness and sophisticated sweetness, these Pit Boss beef ribs elevate backyard barbecue to gourmet heights. Our bourbon glaze creates a lacquered finish that glistens under the evening lights, promising fall-apart tenderness beneath its caramelized crust. This recipe transforms humble beef ribs into a centerpiece worthy of your most celebratory gatherings.

Ingredients

For the Ribs:
– 4 lbs beef plate ribs
– 2 tbsp kosher salt
– 1 tbsp freshly ground black pepper
– 1 tbsp garlic powder
– 2 tsp smoked paprika

For the Bourbon Glaze:
– 1 cup bourbon
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1/2 tsp cayenne pepper

Instructions

1. Preheat your Pit Boss smoker to 250°F using hickory wood pellets for optimal smoke flavor.
2. Pat the beef ribs completely dry with paper towels to ensure proper bark formation.
3. Combine salt, black pepper, garlic powder, and smoked paprika in a small bowl.
4. Rub the spice mixture evenly over all surfaces of the ribs, pressing gently to adhere.
5. Place the ribs bone-side down on the smoker grate, close the lid, and smoke for 3 hours.
6. Check the internal temperature reaches 165°F using an instant-read thermometer inserted between bones.
7. Wrap the ribs tightly in butcher paper to preserve moisture while allowing smoke penetration.
8. Return the wrapped ribs to the smoker and continue cooking for 2 more hours.
9. Prepare the bourbon glaze by combining bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and cayenne pepper in a saucepan.
10. Simmer the glaze over medium heat for 15 minutes until it thickens to a syrupy consistency.
11. Unwrap the ribs and brush generously with the bourbon glaze using a silicone basting brush.
12. Increase the smoker temperature to 300°F and return the glazed ribs for 30 minutes.
13. Verify the ribs reach an internal temperature of 203°F for perfect tenderness.
14. Remove the ribs from the smoker and let them rest for 20 minutes before slicing.
15. Slice between the bones and serve immediately with remaining glaze for dipping.

What emerges from this careful process is meat so tender it practically melts at the touch of a fork, with a beautiful smoke ring that testifies to hours of patient cooking. The bourbon glaze provides a sophisticated counterpoint to the rich beef, creating layers of sweet, spicy, and smoky flavors that unfold with each bite. Consider serving these magnificent ribs alongside creamy potato salad and grilled corn for a complete outdoor feast that celebrates the art of slow cooking.

Spicy Grilled Shrimp Skewers

Offering a perfect balance of smoky char and vibrant heat, these Spicy Grilled Shrimp Skewers transform simple seafood into an elegant centerpiece. The marinade’s complex layers of citrus, garlic, and chili create a glossy glaze that caramelizes beautifully over flames. This dish delivers restaurant-quality sophistication with the satisfying ease of outdoor cooking.

Ingredients

For the Marinade

• 1/4 cup olive oil
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

For Assembly

• 1 lb large shrimp, peeled and deveined
• 8 wooden skewers

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Whisk together 1/4 cup olive oil, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl.
3. Pat 1 lb of shrimp completely dry with paper towels to ensure proper searing.
4. Toss the shrimp in the marinade until evenly coated.
5. Thread 4-5 shrimp onto each soaked skewer, leaving small spaces between them.
6. Preheat grill to medium-high heat (400°F) and lightly oil the grates.
7. Place skewers on the grill and cook for 2 minutes without moving them to develop grill marks.
8. Flip skewers using tongs and cook for another 2 minutes until shrimp turn opaque and firm.
9. Remove skewers from grill when shrimp reach an internal temperature of 120°F.
10. Let skewers rest for 2 minutes before serving to allow juices to redistribute.

The shrimp emerge with a satisfying snap to their texture, giving way to tender, juicy interiors infused with smoky chili warmth. Serve them over cilantro-lime rice to absorb the vibrant marinade, or arrange atop a crisp salad for a refreshing contrast to their spicy char. Their glistening, coral-pink appearance makes them as visually stunning as they are delicious.

Smoked Turkey with Herb Butter

Radiant autumn afternoons call for a centerpiece dish that marries rustic comfort with sophisticated flavor—enter this smoked turkey, generously coated in an aromatic herb butter that permeates every tender bite with seasonal warmth. Perfect for gatherings that transition from golden hour to starlit evenings, this recipe transforms the humble turkey into an unforgettable culinary experience that celebrates both tradition and innovation.

Ingredients

For the Herb Butter

• 1 cup unsalted butter, softened
• 1/4 cup fresh sage leaves, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, minced
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Turkey and Smoking

• 1 whole turkey (12-14 lbs), thawed
• 2 cups applewood smoking chips, soaked
• 1 cup chicken broth

Instructions

1. Combine softened butter, sage, thyme, rosemary, garlic powder, salt, and pepper in a medium bowl until fully incorporated.
2. Gently loosen the skin over the turkey breast and thighs by sliding your fingers between the skin and meat, being careful not to tear the skin.
3. Spread half of the herb butter evenly underneath the turkey skin, covering both breast and thigh areas.
4. Rub the remaining herb butter over the entire exterior surface of the turkey, including legs and wings.
5. Preheat your smoker to 225°F and add the soaked applewood chips to the smoking chamber.
6. Place the prepared turkey directly on the smoker rack, breast-side up.
7. Pour chicken broth into the smoker’s water pan to maintain moisture during the long cooking process.
8. Smoke the turkey for approximately 30 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F.
9. Check the turkey every hour, spraying lightly with water if the skin appears to be drying out.
10. Remove the turkey from the smoker when fully cooked and let it rest for 30 minutes before carving to allow juices to redistribute.

Nothing compares to the succulent texture achieved through slow smoking, where each slice reveals moist, pink-tinged meat infused with woodsy aroma. The herb butter creates a golden, crackling crust that gives way to profoundly flavorful flesh, perfect for pairing with roasted root vegetables or serving alongside a sharp cranberry chutney that cuts through the richness.

Pit Boss Pork Belly Burnt Ends

Meticulously transformed through low-and-slow smoking, pork belly evolves into sublime burnt ends that melt with rich, caramelized perfection. These bite-sized treasures develop a lacquered crust while maintaining impossibly tender interiors, creating a textural symphony that elevates backyard barbecue to gourmet heights. The process requires patience and precision, but rewards with flavor complexity that lingers long after the last morsel disappears.

Ingredients

For the pork belly base:
– 3 pounds pork belly, skin removed, cut into 1.5-inch cubes
– 2 tablespoons olive oil
– 1/4 cup pork rub seasoning

For the braising liquid:
– 1/2 cup apple juice
– 1/4 cup honey
– 4 tablespoons unsalted butter, cubed

For the glazing sauce:
– 1/2 cup barbecue sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar

Instructions

1. Preheat your smoker to 250°F using fruit wood like apple or cherry for optimal flavor pairing.

2. Pat pork belly cubes completely dry with paper towels to ensure proper bark formation.

3. Toss pork belly cubes with olive oil until evenly coated on all surfaces.

4. Apply pork rub seasoning generously to all sides of each cube, pressing gently to adhere.

5. Arrange seasoned pork belly cubes in a single layer on smoker grates, leaving space between pieces for air circulation.

6. Smoke pork belly for 2 hours until the surface develops a deep mahogany color and firm texture.

7. Transfer smoked pork belly to a disposable aluminum pan in a single layer.

8. Pour apple juice and honey over the pork belly cubes, distributing evenly.

9. Dot the surface with cubed butter pieces, spacing them throughout the pan.

10. Cover the pan tightly with aluminum foil, creating a complete seal to trap steam.

11. Return covered pan to smoker and continue cooking for 1.5 hours until pork becomes fork-tender.

12. Remove foil carefully to avoid steam burns and drain excess liquid from the pan.

13. Combine barbecue sauce, brown sugar, and apple cider vinegar in a small bowl, whisking until smooth.

14. Pour glaze mixture over pork belly, tossing gently to coat every surface evenly.

15. Return uncovered pan to smoker and cook for 30 minutes until glaze becomes sticky and caramelized.

16. Remove from heat when the sauce thickens and bubbles around the edges of the pan.

17. Let rest for 10 minutes before serving to allow flavors to settle and temperature to stabilize. Zenith of barbecue artistry, these burnt ends offer crackling caramelized exteriors that give way to succulent, almost confit-like interiors. Serve them dramatically speared on skewers with pickled vegetables for contrast, or piled high atop creamy polenta where their rendered fats create a luxurious sauce. The harmonious balance of smoke, sweetness, and rich pork essence makes each bite a memorable culinary event that transcends typical barbecue fare.

Grilled Pineapple Teriyaki Salmon

Gracefully bridging the gap between tropical sweetness and savory sophistication, this grilled pineapple teriyaki salmon transforms simple ingredients into an elegant centerpiece. Glazed with a glossy teriyaki reduction and caramelized pineapple rings, each fillet emerges from the grill with perfectly crisp edges and tender, flaky flesh. The harmonious balance of umami-rich soy and bright citrus notes creates a dish that feels both celebratory and effortlessly approachable.

Ingredients

For the Teriyaki Glaze
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tsp cornstarch mixed with 1 tbsp cold water

For the Salmon and Pineapple
– 4 (6 oz) salmon fillets, skin-on
– 1 medium pineapple, peeled and sliced into 1/2-inch rings
– 2 tbsp olive oil
– 1/4 tsp black pepper

Instructions

1. Combine soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat.
2. Bring the mixture to a simmer, stirring occasionally with a whisk until honey dissolves completely.
3. Whisk in the cornstarch slurry and cook for 2 minutes until the glaze thickens enough to coat the back of a spoon.
4. Remove the teriyaki glaze from heat and set aside to cool slightly.
5. Preheat a gas or charcoal grill to medium-high heat (400°F).
6. Pat salmon fillets dry with paper towels and brush both sides with olive oil.
7. Season the salmon flesh side with black pepper, leaving the skin unseasoned.
8. Brush pineapple rings lightly with remaining teriyaki glaze using a pastry brush.
9. Place pineapple rings directly on the grill grates and cook for 3 minutes per side until grill marks appear.
10. Move grilled pineapple to the cooler side of the grill to keep warm.
11. Place salmon fillets skin-side down on the hot grill and close the lid.
12. Cook for 5 minutes without moving to ensure the skin becomes crisp.
13. Carefully flip the salmon using a thin spatula and brush the flesh side generously with teriyaki glaze.
14. Cook for another 3-4 minutes until the internal temperature reaches 125°F for medium-rare.
15. Remove salmon from grill and let rest for 2 minutes before serving.
16. Arrange grilled pineapple rings on plates and top with salmon fillets.
17. Drizzle with remaining teriyaki glaze just before serving.

Remarkably tender salmon flakes apart at the touch of a fork, while the caramelized pineapple adds juicy sweetness that cuts through the rich teriyaki glaze. The crisp skin provides satisfying texture contrast against the silky fish, making each bite dynamic. For an elegant presentation, serve alongside jasmine rice to soak up the extra sauce, or slice the grilled pineapple into chunks and toss with fresh arugula for a vibrant salad accompaniment.

Smoked Sausage and Peppers

Beneath the vibrant hues of bell peppers and the savory allure of smoked sausage lies a dish that transforms humble ingredients into a symphony of rustic elegance. This classic combination, when prepared with care, offers layers of smoky sweetness and tender textures that make it equally suited for weeknight dinners or casual entertaining. The magic unfolds as each component melds together, creating a harmonious balance that speaks to both comfort and sophistication.

Ingredients

For the Sausage and Vegetable Base

– 1 pound smoked sausage, sliced into ½-inch rounds
– 2 tablespoons olive oil
– 1 large yellow onion, thinly sliced
– 3 bell peppers (mixed colors), sliced into ¼-inch strips
– 3 cloves garlic, minced

For the Seasoning and Sauce

– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– ¼ teaspoon crushed red pepper flakes
– ½ cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– Salt and freshly ground black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Arrange sausage rounds in a single layer and cook for 3-4 minutes per side until deeply browned and crispy edges form.
3. Transfer sausage to a plate using a slotted spoon, leaving rendered fat in the skillet.
4. Add remaining 1 tablespoon olive oil to the skillet and heat for 30 seconds.
5. Add sliced onions and cook for 5 minutes, stirring occasionally, until they begin to soften and turn translucent.
6. Incorporate bell pepper strips and cook for 6-7 minutes until peppers are tender-crisp with slight charring.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Sprinkle oregano, smoked paprika, and red pepper flakes over vegetables, stirring to coat evenly.
9. Push vegetables to one side of the skillet and add tomato paste to the empty space.
10. Cook tomato paste for 1 minute until it darkens slightly and becomes aromatic.
11. Pour in chicken broth and Worcestershire sauce, scraping any browned bits from the skillet bottom.
12. Return sausage to the skillet, stirring to combine all ingredients.
13. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until sauce slightly thickens.
14. Season with salt and black pepper, then remove from heat.
The finished dish presents a beautiful contrast of textures—the sausage maintains its juicy snap while the peppers soften into silky ribbons bathed in a lightly glazed sauce. Serve over creamy polenta to absorb the savory juices, or stuff into crusty rolls for a substantial sandwich that celebrates the marriage of smoke and sweetness.

Pit Boss BBQ Chicken Wings

Aromatic smoke curls around succulent chicken wings as they sizzle on the grill, transforming humble poultry into a masterpiece of sweet, spicy, and savory flavors that capture the essence of outdoor cooking at its finest.

Ingredients

For the Chicken Wings

• 2 lbs chicken wings, separated into drumettes and flats
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the BBQ Glaze

• 1 cup Pit Boss Classic BBQ Sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper

Instructions

1. Preheat your Pit Boss pellet grill to 375°F using hickory wood pellets for optimal smoke flavor.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. In a large bowl, toss the wings with olive oil until evenly coated.
4. Sprinkle kosher salt, black pepper, garlic powder, and smoked paprika over the wings, rubbing the seasoning into every surface.
5. Arrange the wings in a single layer on the preheated grill grates, leaving space between each piece for proper air circulation.
6. Close the lid and grill for 25 minutes, resisting the urge to flip them prematurely to develop a good sear.
7. Flip the wings using tongs when the bottoms show clear grill marks and release easily from the grates.
8. Continue grilling for another 20 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
9. While the wings cook, whisk together Pit Boss Classic BBQ Sauce, honey, apple cider vinegar, Worcestershire sauce, and cayenne pepper in a small saucepan.
10. Simmer the sauce over medium heat for 5 minutes until slightly thickened and fragrant.
11. Brush the cooked wings generously with the warm BBQ glaze using a silicone basting brush.
12. Return the glazed wings to the grill for exactly 3 minutes to caramelize the sauce without burning.
13. Transfer the finished wings to a serving platter using clean tongs to prevent cross-contamination.

Perfectly caramelized with a smoky depth that only pellet grilling can achieve, these wings offer a satisfying crunch giving way to tender, juicy meat beneath the sticky-sweet glaze. Present them piled high on a rustic wooden board with crisp celery sticks and cooling blue cheese dip for contrasting textures that highlight the complex flavor profile.

Smoked Pork Loin with Apple Glaze

Delicately smoked and glazed with autumnal sweetness, this pork loin transforms humble ingredients into an extraordinary centerpiece. The gentle infusion of applewood smoke complements the caramelized apple glaze that lacquers each slice. Perfect for entertaining or a sophisticated family dinner, this dish celebrates the harmony of savory and sweet.

Ingredients

For the Pork Loin

• 1 (3-pound) boneless pork loin
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder

For the Apple Glaze

• 1 cup apple cider
• 1/4 cup apple butter
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat your smoker to 225°F using applewood chips.
2. Pat the pork loin completely dry with paper towels.
3. Rub the olive oil evenly over all surfaces of the pork loin.
4. Combine kosher salt, black pepper, and garlic powder in a small bowl.
5. Season the pork loin thoroughly with the spice mixture.
6. Place the pork loin directly on the smoker grate, fat-side up.
7. Smoke for 2 hours, maintaining a consistent 225°F temperature.
8. While smoking, prepare the glaze by combining apple cider, apple butter, maple syrup, Dijon mustard, and smoked paprika in a saucepan.
9. Bring the glaze mixture to a simmer over medium heat, stirring occasionally.
10. Reduce heat to low and cook the glaze for 15 minutes until thickened slightly.
11. After 2 hours of smoking, brush the pork loin generously with the apple glaze.
12. Continue smoking for another 30-45 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
13. Remove the pork loin from the smoker and let it rest on a cutting board for 10 minutes.
14. Slice the pork loin against the grain into 1/2-inch thick pieces.
15. Serve the sliced pork loin with remaining warm glaze drizzled over the top.

An aromatic masterpiece emerges from the smoker, boasting a beautiful smoke ring and glossy caramelized exterior. The tender slices reveal juicy, perfectly pink meat that melts with each bite, while the apple glaze provides a sweet-tart counterpoint to the savory pork. Consider serving alongside roasted root vegetables or atop a bed of creamy polenta for a complete autumnal feast.

Pit Boss Loaded BBQ Potatoes

Elevating the humble potato to new heights of barbecue perfection, these Pit Boss loaded potatoes transform simple ingredients into a smoky, satisfying masterpiece. Each russet potato becomes a vessel for rich flavors and textures, creating a dish that’s both rustic and refined enough for any gathering. The careful layering of ingredients ensures every bite delivers a harmonious blend of smokiness, creaminess, and savory depth.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
• For the filling:
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives
  • 1/4 cup Pit Boss Classic BBQ Sauce

Instructions

1. Preheat your Pit Boss smoker to 400°F using your preferred wood pellets for optimal smoke flavor.
2. Scrub the russet potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels to ensure crisp skin.
4. Prick each potato 8-10 times with a fork to allow steam to escape during cooking.
5. Rub each potato evenly with olive oil, coating all surfaces.
6. Sprinkle kosher salt generously over the oiled potato skins.
7. Place the potatoes directly on the smoker grate, spacing them at least 2 inches apart.
8. Smoke the potatoes for 60-75 minutes until the skins are crisp and a knife inserts easily into the center.
9. Remove the potatoes from the smoker using heatproof gloves and let them cool for 10 minutes.
10. Slice each potato lengthwise about three-quarters of the way through, creating a pocket.
11. Fluff the potato interiors gently with a fork to create texture for holding toppings.
12. Sprinkle 1/4 cup of shredded cheddar cheese into each potato pocket.
13. Top the cheese with 2 tablespoons of crumbled bacon in each potato.
14. Return the loaded potatoes to the smoker and cook for 5-7 minutes until the cheese is fully melted.
15. Remove the potatoes from the smoker and drizzle each with 2 tablespoons of Pit Boss Classic BBQ Sauce.
16. Add 2 tablespoons of sour cream to each potato, placing it beside the BBQ sauce.
17. Garnish each potato with 1 tablespoon of fresh chives scattered over the top.

Gloriously textured with crisp skins giving way to fluffy interiors, these potatoes achieve perfect balance between smoky barbecue notes and creamy, cheesy richness. The contrasting temperatures of warm potato and cool sour cream create a delightful sensory experience, while the chives provide fresh brightness that cuts through the richness. Serve them alongside grilled meats or as the star of your next backyard gathering, where their impressive presentation belies their straightforward preparation.

Grilled Garlic Butter Steak

Nothing elevates an ordinary evening quite like the sizzle of a perfectly grilled steak, especially when it’s bathed in aromatic garlic butter that melts into every crevice. Grilled Garlic Butter Steak transforms a simple cut into a luxurious centerpiece, with a crust that crackles and an interior that remains succulently tender. This recipe guides you through achieving that restaurant-quality sear and rich, buttery finish right in your own backyard.

Ingredients

• For the steak:
  • 2 (1.5-inch thick) ribeye steaks (about 12 oz each)
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp freshly ground black pepper
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 3 garlic cloves, minced
  • 1 tbsp fresh parsley, finely chopped

Instructions

1. Remove the steaks from the refrigerator and let them sit at room temperature for 45 minutes to ensure even cooking.
2. Preheat your grill to high heat, aiming for a surface temperature of 450-500°F.
3. Pat the steaks completely dry with paper towels to promote a better sear.
4. Rub the steaks evenly with 2 tbsp olive oil on all sides.
5. Season both sides of the steaks generously with 1.5 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat.
6. Place the steaks on the hot grill and cook for 5 minutes without moving them to develop a deep brown crust.
7. Flip the steaks using tongs and grill for another 5 minutes for medium-rare (internal temperature of 130°F).
8. Transfer the steaks to a cutting board and let them rest for 8 minutes to allow juices to redistribute.
9. While the steaks rest, combine 4 tbsp softened butter, 3 minced garlic cloves, and 1 tbsp chopped parsley in a small bowl, mixing until fully incorporated.
10. Slice the rested steaks against the grain into ½-inch thick strips.
11. Top the sliced steak with generous dollops of the prepared garlic butter, allowing it to melt over the warm meat.

Amazingly tender with a crisp, peppery crust, this steak delivers a symphony of textures that contrasts beautifully with the velvety garlic butter. The rich, savory notes from the grilled meat are perfectly balanced by the aromatic, herbaceous butter that pools in every slice. For a stunning presentation, serve over creamy mashed potatoes or alongside charred asparagus to soak up every last bit of the flavorful butter sauce.

Smoked Meatloaf with BBQ Glaze

Elevating the humble meatloaf to new heights, this smoked version with a sticky BBQ glaze transforms a weeknight staple into a showstopping centerpiece. The gentle kiss of smoke and caramelized glaze creates layers of flavor that will have everyone asking for seconds. Perfect for both casual gatherings and special occasions, this dish celebrates the art of slow cooking.

Ingredients

For the meatloaf:
– 2 lbs ground beef (80/20 blend)
– 1 cup breadcrumbs
– 1 large egg
– 1/2 cup whole milk
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the BBQ glaze:
– 1/2 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika

Instructions

1. Preheat your smoker to 250°F using hickory or apple wood chips for optimal flavor.
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, and pepper.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Shape the mixture into a free-form loaf approximately 9 inches long and 5 inches wide on a parchment-lined baking sheet.
5. Place the meatloaf directly on the smoker rack and smoke for 2 hours, maintaining a consistent 250°F temperature.
6. While the meatloaf smokes, whisk together ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small saucepan.
7. Simmer the glaze over medium heat for 5 minutes until slightly thickened, then remove from heat.
8. After 2 hours of smoking, brush half of the BBQ glaze evenly over the entire surface of the meatloaf.
9. Continue smoking for another 30-45 minutes until the internal temperature reaches 160°F when tested with an instant-read thermometer.
10. Remove the meatloaf from the smoker and let it rest for 15 minutes on a cutting board before slicing.
11. Brush the remaining glaze over the sliced meatloaf just before serving.

Remarkably tender with a perfect smoky crust, this meatloaf offers a beautiful contrast between the juicy interior and caramelized exterior. The sweet-tangy glaze complements the rich beef flavor, creating a harmonious balance that elevates every bite. Serve thick slices alongside creamy mashed potatoes or between toasted brioche buns for an unforgettable sandwich experience.

Pit Boss Grilled Vegetable Medley

Wondrously charred and kissed by smoky perfection, this grilled vegetable medley transforms humble produce into an elegant centerpiece worthy of any gathering. The Pit Boss grill imparts a distinctive wood-fired essence that elevates each vegetable beyond simple sides. Prepare to delight guests with this vibrant, flavor-packed dish that celebrates summer’s bounty at its peak.

Ingredients

For the vegetable preparation:
– 2 medium zucchinis, sliced into 1/2-inch rounds
– 1 large red bell pepper, cut into 1-inch strips
– 1 large yellow bell pepper, cut into 1-inch strips
– 1 medium red onion, sliced into 1/2-inch wedges
– 8 ounces cremini mushrooms, stems removed
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper

For the finishing:
– 2 tablespoons balsamic glaze
– 1/4 cup fresh basil leaves, thinly sliced
– 2 ounces crumbled feta cheese

Instructions

1. Preheat your Pit Boss grill to 400°F using hickory pellets for optimal smoke flavor.
2. Combine zucchini rounds, bell pepper strips, onion wedges, and mushrooms in a large mixing bowl.
3. Drizzle vegetables with 2 tablespoons olive oil, ensuring even coating.
4. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper over the vegetables.
5. Toss vegetables thoroughly until evenly seasoned.
6. Arrange vegetables in a single layer on grill grates, placing denser vegetables like peppers toward hotter zones.
7. Grill vegetables for 6 minutes without disturbing to develop proper grill marks.
8. Flip all vegetables using tongs when bottoms show distinct char lines.
9. Continue grilling for another 5-6 minutes until vegetables are tender-crisp.
10. Transfer grilled vegetables to a serving platter using a spatula.
11. Drizzle 2 tablespoons balsamic glaze evenly over the warm vegetables.
12. Sprinkle 1/4 cup sliced basil leaves across the medley.
13. Top with 2 ounces crumbled feta cheese just before serving.
Kindly note how the smoky char contrasts beautifully with the sweet balsamic glaze, while the creamy feta provides a tangy counterpoint to the earthy vegetables. Serve this vibrant medley alongside grilled proteins or as a stunning standalone dish, perhaps topped with a fried egg for brunch or folded into warm tortillas for vegetarian tacos.

Smoked Peach Cobbler

There’s something magical about transforming summer’s juiciest peaches into a dessert that captures both smoke and sweetness in perfect harmony. This smoked peach cobbler elevates the classic with a subtle wood-fired aroma that complements the fruit’s natural sugars, creating a rustic yet refined finale to any meal. The contrast between the tender, caramelized peaches and the golden, biscuit-like topping makes each bite a celebration of texture and flavor.

Ingredients

For the Peach Filling

• 6 ripe peaches, peeled and sliced into 1/2-inch wedges
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cornstarch

For the Cobbler Topping

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup whole milk

Instructions

1. Preheat your smoker or grill to 350°F using fruitwood chips like apple or cherry for a mild, sweet smoke flavor.
2. In a large bowl, combine the sliced peaches, 1/2 cup sugar, lemon juice, vanilla extract, and cinnamon, tossing gently to coat evenly.
3. Sprinkle the cornstarch over the peach mixture and stir until no white streaks remain, which will help thicken the juices as it bakes.
4. Transfer the peach filling to a 9-inch cast-iron skillet, spreading it into an even layer.
5. In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt until well combined.
6. Add the cold cubed butter to the dry ingredients, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
7. Pour the milk into the flour mixture, stirring just until a shaggy dough forms—be careful not to overmix to ensure a tender topping.
8. Drop spoonfuls of the dough evenly over the peach filling, leaving small gaps for steam to escape during baking.
9. Place the skillet in the preheated smoker and bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling vigorously around the edges.
10. Remove the cobbler from the smoker and let it rest for 15 minutes before serving to allow the juices to thicken slightly.

Velvety peach slices meld with a smoky undertone beneath a craggy, buttery crust that shatters at the touch of a spoon. Serve it warm with a drizzle of bourbon-spiked cream or alongside vanilla bean ice cream, whose cool creaminess beautifully offsets the dessert’s warm, complex flavors.

Summary

Just imagine the incredible flavors waiting on your grill with these 18 Pit Boss recipes! From juicy smoked meats to perfectly grilled veggies, this collection offers something delicious for every occasion. We hope you fire up your smoker and try these crowd-pleasers. Don’t forget to share your favorite recipe in the comments and pin this article to your Pinterest boards for your next BBQ adventure!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.