Why Holiday Smoking Is Worth the Effort
There’s something special about firing up the smoker during the holidays, the aroma alone is enough to gather everyone around. Apple and maple wood infuse your meats with gentle sweetness, while pecan, oak, and hickory provide that rich, smoky backbone BBQ fans love. Layer in warm spices like cinnamon, nutmeg, and clove for a hint of holiday magic, and you’ve got a flavor experience that’s pure comfort.
Heath Riles BBQ rubs make it easy to capture those seasonal notes. Try Apple Rub for sweet, fruity undertones, Honey Rub for golden caramelization, Pecan Rub for warm nuttiness, and Peach Rub to brighten up heavier meats. These blends are crafted to complement fall and winter cooking—balanced, approachable, and full of backyard charm.
Essentials for Holiday Smoking Success
Choose the Right Smoker or Grill
From offset smokers to pellet or ceramic grills, the best smoker is the one that fits your space and your style. Offset smokers offer classic smoke control and rich bark development, while pellet grills—like the Traeger Timberline or Ironwood—deliver precision temperature control and simplicity. Ceramic grills are ideal for maintaining heat on long cooks and locking in moisture. Choose based on how hands-on you like to be during the cook.
Use the Right Wood for the Right Protein
The secret to balanced smoke flavor is pairing wood with protein. Pecan wood brings nutty depth to turkey, while hickory complements ham’s natural saltiness. Apple or cherry wood lends gentle fruitiness to pork tenderloin and desserts. Mixing hardwoods like oak with fruitwood pellets gives you complexity without overpowering your dish.
Invest in a Reliable Thermometer
Holiday cooking is no time for guesswork—internal temperature is everything. A good digital thermometer ensures your turkey stays juicy, your ham hits the perfect glaze point, and your sides cook through evenly. Keep your go-to BBQ products on hand—Heath Riles Apple Rub, Honey Rub, Pecan Rub, and Apple Habanero Glaze—to season confidently and consistently.
Tips for Planning a Holiday BBQ Menu
Balance is key when building your menu. Combine smoked proteins with oven or stovetop sides to keep the day stress-free. Choose recipes that can be made ahead, think smoked ham or stuffing that reheats beautifully.
When planning for guests, include crowd-pleasers like classic smoked turkey and ham, then add one or two creative dishes for the adventurous eaters. Aim for about ¾ pound of meat per person for larger cuts like turkey or prime rib. And don’t forget desserts that hold well, like smoked pecan pie, so you can relax once the main course is off the pit.
Smoked Holiday Main Dishes
Classic Thanksgiving Turkey on the Traeger
A no-fuss, flavor-packed turkey that delivers every time. Inject your bird with Heath Riles Chicken Injection & Brine, then season generously with Garlic Jalapeño Rub. Use Duck Fat Spray as a binder—it helps the skin crisp to golden perfection.
Smoke at 300ºF on a Traeger Timberline 1300 with Royal Oak Charcoal Pellets for about three hours. The result? A juicy, deeply flavored turkey with beautifully rendered skin and a classic holiday profile. It’s the dependable centerpiece that leaves room for family time, not babysitting the pit.
Pineapple & Cherry Double Smoked Ham
A nostalgic favorite with a modern BBQ twist. Start with a spiral-cut ham and double smoke it for added depth. Cook at 275ºF on the Traeger Ironwood XL for about three hours, layering glaze as it cooks to form a glossy bark.
Glaze with Heath Riles Cherry Apple Habanero and Pineapple Habanero BBQ Glazes, finished with a dusting of Pecan Rub. Each slice gets coated in sticky-sweet perfection—a blend of tradition, fruitiness, and Southern BBQ soul.
Double Smoked Apple Glazed Spiral Cut Ham
For the ultimate sweet-heat balance, smoke your spiral-cut ham on the Traeger Timberline 1300 at 275°F with Cherry Pellets. Spray with canola oil to help seasoning adhere, then coat in Apple Rub for bold, fruity spice. Spritz with orange juice during the cook for moisture and bright citrus notes.
Finish with a homemade glaze of apple jelly, apple cider, hot honey, and Apple Rub, simmered until sticky and glossy. Perfect for main courses, leftovers, or holiday sandwiches.
Holiday Prime Rib
An indulgent showstopper cooked entirely on the Traeger Ironwood 885 with pecan pellets. Inject the roast with a blend of Heath Riles BBQ Beef Injection and beef stock, then season with Garlic Butter Rub and Beef Rub for a crust that’s both savory and aromatic.
Roast over buttered vegetables—onions, carrots, celery, mushrooms, and garlic—for a natural au jus. Pair it with Creamy Horseradish Sauce (spiked with Garlic Jalapeño Rub and champagne vinegar) and Blue Cheese Rosemary Mashed Potatoes, finished on the grill for a smoky, golden topping. It’s BBQ elegance made easy.
Holiday Pork Tenderloin
A bright, flavorful alternative for those who want something different from the usual turkey or ham. Cook hot and fast at 275–300°F on the Outlaw Patio Smoker over Royal Oak Lump Charcoal and ARP Pecan Wood. Season with Simple Citrus Rub and Honey Chipotle Rub for a vibrant, sweet-heat combo.
Top with a homemade cranberry-orange glaze made from fresh cranberries, orange juice, marmalade, and cider vinegar. Slice and drizzle with glaze before serving. Tender, juicy, and ideal for buffet-style dining—perfect when you want maximum flavor with minimal effort.
BBQ-Friendly Holiday Sides
Apple and Sausage Stuffing
This smoky twist on a holiday classic blends savory sausage, sweet apple, and buttery breadcrumbs. Cook at 300°F on the Camp Chef Woodwind Pro 36 using Royal Oak Charcoal Hardwood Pellets for deep flavor.
Sauté onion, apple, garlic, and sage, then mix with browned sausage and seasoned breadcrumbs. Add Heath Riles Garlic Butter Rub for richness and Everyday Rub for balance. Bake for about 75 minutes until golden and aromatic—a perfect complement to any smoked main.
Smoked Pecan Pie
A Southern staple elevated with BBQ smoke. Combine eggs, brown sugar, corn syrup, butter, vanilla, and pecans in a store-bought crust. Cook at 350°F on a Traeger with Royal Oak Charcoal Hardwood Pellets and Apple Wood Pellets for about 70 minutes until puffed and golden.
Cool completely before slicing for that gooey, sliceable texture. Serve chilled with whipped cream or vanilla bean ice cream for a crowd-pleasing finish.
Bacon-Wrapped Green Beans
Crisp green bean bundles wrapped in smoky bacon and finished with a buttery brown sugar glaze. Blanch fresh beans, bundle 6–8 per half-slice of bacon, and arrange in a greased casserole dish.
Top with melted butter, brown sugar, soy sauce, and a sprinkle of Heath Riles BBQ Chicken Rub. Cook low and slow at 375°F on the Traeger Timberline 1300 for 1½ hours, flipping halfway through. The bacon crisps perfectly while the beans stay tender. Serve 2–3 bundles per person—easy, elegant, and a guaranteed hit.
Make This Holiday One to Remember
Smoking during the holidays isn’t just about incredible flavor, it’s about creating moments that linger long after the plates are cleared. Whether you’re slow-smoking a juicy turkey, layering glaze over a double-smoked ham, or serving up a rich side dish straight from the pit, the process itself brings warmth, community, and comfort.
Keep your menu exciting with smoky twists on classic favorites, and let the aroma of hickory and apple wood set the tone for celebration. With a few essential tools, the right rubs, and a little backyard magic, your holiday feast can be every bit as memorable as the main event.
Looking for more inspiration to build out your full holiday spread? Check out Heath’s Thanksgiving Menu: BBQ-Style Appetizers, Meats & Sides— it’s packed with crowd-pleasing recipes that bring big flavor and southern soul to every table.