If you’ve got a pellet grill sitting on your patio, congratulations! You’re holding the key to some of the tastiest meals you’ll ever whip up. Whether you’re new to grilling or you’ve been flipping burgers for years, there’s always room to expand your recipe lineup. Pellet grills are incredibly versatile—from smoky briskets and juicy burgers to sweet treats like cobblers and crisps. So, grab your apron, preheat that grill, and get ready to wow your taste buds (and maybe even your neighbors) and prepare some Pellet Grill Recipes.
If you’re looking for more delicious lunch ideas, don’t miss my collection of Lunch Delights! From hearty meals to quick bites, you’ll find plenty of recipes to keep your midday meals exciting and satisfying. Explore them all and discover your new favorite lunch dish!
1. Smoky Pulled Pork
Pulled pork is one of those classics that pellet grills were practically made for. It’s smoky, tender, and perfect for sandwiches, tacos, or even loaded nachos. The beauty of this dish lies in its simplicity and the rich, smoky flavor that makes every bite unforgettable.
Ingredients:
- 1 pork shoulder (about 8 lbs)
- 1/4 cup mustard
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tbsp black pepper
- Optional: 1/2 cup apple cider vinegar for spritzing
Directions:
- Preheat your pellet grill to 225°F. This low and slow temperature is key to tender pork.
- Rub the pork shoulder with mustard to help the seasoning stick—don’t skip this step; it makes all the difference!
- Mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Generously coat the pork with the rub, making sure to get into all the nooks and crannies.
- Place the pork shoulder directly on the grill grate and smoke for 8-10 hours. For extra moisture and flavor, spritz the pork with apple cider vinegar every hour after the first 3 hours.
- Once the internal temperature reaches 203°F, remove the pork from the grill and let it rest for at least an hour. Resting allows the juices to redistribute, making it even more tender.
- Shred the pork with two forks (or your hands, if you’re feeling brave and it’s cooled down enough). Serve piled high on buns with coleslaw, drizzled with barbecue sauce, or however you like it!
2. Grilled Salmon with Herb Butter
Seafood on a pellet grill? Oh, absolutely! Salmon on a pellet grill turns out flaky, tender, and infused with a smoky flavor that’s hard to beat. This recipe is a game-changer for seafood lovers, and it’s so easy to make.
Ingredients:
- 2 lbs salmon fillet (skin-on preferred for added flavor)
- 3 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh dill, chopped
- 1 lemon, thinly sliced
- Optional: a pinch of smoked paprika for extra smoky flavor
Directions:
- Preheat your grill to 350°F. If your grill has a “smoke” setting, use it for 10 minutes before heating up to add extra flavor.
- Rub the salmon all over with olive oil, ensuring it’s well-coated. Sprinkle generously with salt, pepper, fresh dill, and, if using, smoked paprika.
- Place the salmon skin-side down directly on the grill grates. Lay the lemon slices over the top of the fillet for a fresh, zesty infusion.
- Close the grill lid and let the salmon cook for about 20-25 minutes, depending on the thickness of the fillet. Check for doneness by gently pressing with a fork—it should flake easily.
- Serve hot with a dollop of herb butter, a squeeze of fresh lemon juice, and a side of your favorite grilled veggies or a light salad. Enjoy the smoky, buttery perfection!
3. Classic Smoked Brisket
When it comes to pellet grills, brisket is the ultimate showstopper. It’s the kind of dish that requires patience but rewards you with tender, juicy perfection. There’s nothing like slicing into a brisket that practically melts in your mouth after hours of smoky cooking.
Ingredients:
- 1 whole beef brisket (10-12 lbs)
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 1/4 cup garlic powder
- Optional: 1/4 cup smoked paprika for extra flavor
Directions:
- Preheat your pellet grill to 225°F. Low and slow is the secret to brisket perfection.
- Trim the excess fat from your brisket, but leave about 1/4 inch for added moisture and flavor.
- Mix salt, pepper, garlic powder, and, if using, smoked paprika in a bowl. Generously coat the brisket, making sure every inch is covered.
- Place the brisket fat-side up directly on the grill grates. This allows the fat to render down and keep the meat moist.
- Smoke the brisket for 10-12 hours, or until the internal temperature reaches 203°F. For added flavor, you can spritz it with a mix of apple juice and water every few hours.
- Remove the brisket from the grill and wrap it tightly in butcher paper or foil. Let it rest for at least an hour before slicing—this step is key for juicy, tender meat.
- Slice against the grain and serve with your favorite sides like baked beans, coleslaw, or cornbread. Enjoy the smoky, savory goodness!
4. Smoked Mac and Cheese
Who doesn’t love mac and cheese? Add a smoky twist, and you’ve got a dish that steals the show at any barbecue. This smoked mac and cheese is creamy, cheesy, and has just the right amount of smoky flavor to make everyone go back for seconds (or thirds!).
Ingredients:
- 1 lb elbow macaroni
- 4 tbsp butter
- 4 tbsp flour
- 4 cups milk (whole milk works best for richness)
- 2 cups cheddar cheese, shredded
- 1 cup smoked gouda, shredded
- 1/2 cup parmesan cheese, grated (optional, for extra flavor)
- 1/2 cup breadcrumbs
- Optional: a pinch of cayenne pepper for a slight kick
Directions:
- Preheat your grill to 225°F. The low heat will allow the cheese to absorb the smoky flavor.
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Whisk in the flour to make a roux, cooking for about 1-2 minutes until it’s golden.
- Slowly add milk to the roux, whisking constantly to create a smooth sauce. Let it simmer for a few minutes to thicken.
- Stir in cheddar, gouda, and parmesan cheese (if using). Keep stirring until the cheese is completely melted and the sauce is creamy. Add a pinch of cayenne pepper if you like a little heat.
- Combine the cheese sauce with the cooked macaroni and mix well. Pour the mixture into a greased cast-iron skillet and spread evenly.
- Sprinkle breadcrumbs evenly over the top for a crunchy crust.
- Place the skillet on the grill and smoke for 1 hour. Check occasionally to make sure the top doesn’t brown too quickly.
- Serve hot and watch it disappear! Pair it with smoked ribs, brisket, or even as a stand-alone star of the meal.
5. BBQ Chicken Pizza
Why order out when you can make a smoky, crispy pizza right at home? Your pellet grill doubles as a pizza oven for this BBQ chicken favorite, and the flavor it adds is unbeatable. It’s quick to make and perfect for a weeknight dinner or a casual gathering with friends.
Ingredients:
- 1 lb pizza dough (store-bought or homemade)
- 1 cup barbecue sauce (use your favorite brand for the best flavor)
- 2 cups cooked chicken, shredded (grilled or rotisserie works great)
- 1 cup mozzarella cheese, shredded
- 1/2 cup smoked gouda, shredded (optional, for extra smoky goodness)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Optional: red pepper flakes for a little heat
Directions:
- Preheat your grill to 450°F. A high temperature ensures a crispy crust and perfectly melted cheese.
- Roll out the pizza dough on a lightly floured surface and place it on a pizza stone or grill-safe tray. If you like, you can pre-grill the dough for 2-3 minutes to make it easier to handle.
- Spread barbecue sauce evenly over the dough, leaving a small border around the edges. Layer on the shredded chicken, mozzarella, smoked gouda (if using), and red onion.
- Place the pizza on the grill and close the lid. Grill for 10-12 minutes, or until the crust is crispy and golden, and the cheese is bubbling.
- Remove the pizza from the grill and let it cool for a minute or two. Sprinkle with fresh cilantro and red pepper flakes if desired. Slice it up and serve while it’s hot!
This smoky BBQ chicken pizza will have everyone reaching for seconds. Pair it with a fresh salad or some grilled veggies for a complete meal.
6. Smoked Apple Crisp
Dessert on a grill? Oh yes. This smoked apple crisp is the perfect way to end your barbecue feast—sweet, smoky, and totally irresistible. The combination of tender apples and crispy topping will have everyone asking for seconds.
Ingredients:
- 6 apples, peeled and sliced (Granny Smith or Honeycrisp work best)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg (optional, for added warmth)
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- Optional: 1/4 cup chopped pecans or walnuts for extra crunch
Directions:
- Preheat your grill to 350°F. If your grill has a “smoke” setting, use it for 10 minutes to add a hint of smokiness before baking.
- Toss the apple slices with granulated sugar, cinnamon, and nutmeg (if using). Spread the apples evenly in a greased cast-iron skillet.
- In a separate bowl, combine flour, oats, brown sugar, and melted butter. Stir until the mixture forms a crumbly texture. If desired, mix in the chopped nuts for extra texture.
- Sprinkle the topping evenly over the apples, covering them completely.
- Place the skillet on the grill and bake for 30-40 minutes. Check occasionally to ensure the topping turns golden brown and the apples become tender and bubbly.
- Remove from the grill and let it cool slightly. Serve warm with a generous scoop of vanilla ice cream or whipped cream. Pro tip: drizzle with caramel sauce for an extra indulgent touch!
FAQs About Pellet Grill Recipes
1. Can I use any type of wood pellets for these recipes?
Absolutely! The type of wood pellets you use can really change the flavor. Hickory and mesquite are great for meats, while apple and cherry work well for lighter dishes like fish and desserts.
2. How often should I clean my pellet grill?
You should clean it after every few uses. Remove ash from the firepot, wipe down the grates, and check for grease buildup to keep your grill running smoothly.
3. Do I need to use a meat thermometer?
Yes! A good meat thermometer is your best friend when it comes to pellet grilling. It takes the guesswork out of cooking and ensures your meat is perfectly cooked every time.
4. Can I cook vegetables on a pellet grill?
Definitely! Veggies like corn, asparagus, and bell peppers get a delicious smoky flavor when grilled. Just toss them with some olive oil, salt, and pepper, and you’re good to go.
5. What’s the secret to keeping meat juicy?
Low and slow is the way to go. Cooking at lower temperatures for a longer time locks in the juices and gives you tender, flavorful meat every time.
With these recipes and tips, you’re ready to make the most of your pellet grill. This versatile cooking tool opens up endless possibilities, from tender briskets and smoky pulled pork to flaky salmon and even sweet desserts like apple crisp. Whether you’re cooking for a weekend barbecue with friends, a family dinner, or just experimenting with new flavors, your pellet grill has got you covered.
Curious about how pellet grilling works? Check out this fascinating guide on The Science Behind Pellet Grilling: How It Works to learn all the details!
Remember, the key to mastering pellet grilling is patience and experimenting with different wood pellets to find the flavors you love. Hickory, applewood, and mesquite can completely transform your dishes, so don’t be afraid to try new combinations. Also, invest in a good meat thermometer and keep your grill clean to ensure every dish comes out perfectly.
So fire up your grill, grab those ingredients, and get ready to impress your family and friends with your new smoky masterpieces. Whether you’re grilling up a classic brisket, creating a smoky twist on mac and cheese, or finishing things off with a dessert that steals the show, you’re bound to win over even the toughest critics. Happy grilling, and here’s to many delicious meals ahead!