Here’s how to prepare some of the most popular tasty smoked side dishes:

1. Smoked Corn Salad

1. Preheat your smoker to 225°F (107°C).
2. Husk the corn and soak them in water for about 30 minutes.
3. Place the corn directly on the smoker rack.
4. Smoke for 30-40 minutes until tender.
5. Remove and let cool, then cut the kernels off the cob.
6. In a bowl, combine the smoked corn with diced red onion, chopped cilantro, olive oil, lime juice, salt, and pepper.
7. Toss and serve warm or at room temperature.

2. Smoked Potato Salad

1. Preheat your smoker to 225°F (107°C).
2. Wash and cube the potatoes, placing them in a bowl.
3. Drizzle with olive oil, add salt, pepper, and your choice of herbs.
4. Smoke for 45 minutes to 1 hour until cooked through.
5. In a separate bowl, mix mayonnaise, mustard, and chopped hard-boiled eggs.
6. Once the potatoes are cool, combine them with the dressing and adjust seasoning if necessary.
7. Serve chilled or at room temperature.

3. Smoked Grilled Vegetables

1. Preheat your smoker to 250°F (121°C).
2. Cut your choice of vegetables (zucchini, bell peppers, onions) into thick strips.
3. Toss them in olive oil, salt, and pepper.
4. Smoke for 30-45 minutes until tender.
5. Drizzle with balsamic glaze before serving.

4. Smoked Quinoa Salad

1. Preheat your smoker to 225°F (107°C).
2. Place rinsed quinoa in a smoker-safe pot with water (1:2 quinoa to water ratio).
3. Smoke for 30-40 minutes until the quinoa is tender and has absorbed the water.
4. Fluff with a fork, let cool.
5. In a bowl, mix with cherry tomatoes, cucumber, feta cheese, olive oil, lemon juice, and fresh herbs.
6. Serve chilled or at room temperature.

5. Smoked Brussels Sprouts

1. Preheat your smoker to 250°F (121°C).
2. Trim and halve the Brussels sprouts, tossing them with oil, salt, pepper, and minced garlic.
3. Smoke for about 30-40 minutes until nicely caramelized and tender.
4. Serve hot, optionally drizzled with balsamic reduction.

6. Smoked Cheese and Bacon-Stuffed Jalapeños

1. Preheat your smoker to 225°F (107°C).
2. Halve and seed jalapeños, placing them on a baking sheet.
3. Mix cream cheese, shredded cheddar, cooked bacon bits, and spices.
4. Fill each jalapeño half with the cheese mixture.
5. Smoke for 30-40 minutes until the jalapeños are soft, and the filling is bubbly.
6. Serve warm for a spicy kick!

7. Smoked Beet Salad

1. Preheat your smoker to 225°F (107°C).
2. Wrap beets in aluminum foil, drizzling with oil, salt, and pepper.
3. Smoke for about 1 hour until tender.
4. Once cooled, dice the beets and toss with arugula, goat cheese, walnuts, and a vinaigrette dressing.
5. Serve chilled or at room temperature.