BBQ isn’t only about meat.
Smoked and grilled vegetables can become the perfect side dish for any cookout—and the best part is that you can make them easily in a vertical barrel smoker.
Smoking enhances the natural flavor of vegetables, giving them a sweet, caramelized, lightly smoky taste that makes them hard to resist. In this recipe, you’ll learn how to smoke vegetables without losing their texture or color.
🧺 Ingredients
For this healthy and delicious recipe, you’ll need:
Vegetables
- Bell peppers (red, yellow, and green)
- Zucchini
- Onions (red or white)
- Carrots (cut into thick sticks or slices)
- Mushrooms (optional)
- Extra virgin olive oil
- BBQ seasoning or herbs to taste (rosemary, thyme, garlic powder, salt, and pepper)
Recommended Affiliate Products
- Stainless steel vegetable trays – perfect to prevent veggies from falling into the bottom of the smoker
- Vegetable hooks or extra grates – useful if you want to hang them or cook at different levels
🔥 Steps to Make Smoked Vegetables
🔥1: Prep the Vegetables
- Wash and cut the vegetables into large chunks or thick sticks so they stay firm while smoking.
- Place them in a bowl and add olive oil (1–2 tablespoons per 2 pounds / 1 kg of vegetables).
- Add your BBQ seasoning or spice mix and toss until everything is evenly coated.
💡 Tip: If you’re using vegetables with high water content (like zucchini or eggplant), pat them dry with paper towels before cooking so they stay firm.
🔥2: Preheat Your Barrel Smoker
- Set the temperature between 250–285°F (120–140°C).
- Use applewood, cherry wood, or mild oak for a light and slightly sweet smoke flavor.
- Wait until the smoke turns thin and light blue—this means it’s ready for cooking.
🔥3: Place the Vegetables
- If you’re using a stainless steel tray, spread the vegetables in a single layer without overcrowding.
- If you prefer hanging them, use metal hooks for firmer vegetables like peppers or onions.
- Close the smoker and let the smoke do the work.
🔥4: Smoke and Monitor
- Keep cooking for 40 to 60 minutes, depending on the vegetable.
- Peppers and zucchini are usually ready in about 40 minutes
- Carrots and onions may need up to 1 hour
- Avoid opening the smoker too often—the smoke needs to stay steady.
💡 Extra tip: Halfway through, you can lightly spray olive oil or lemon juice to boost flavor.
🔥 5: Serve the Vegetables
- Once ready, remove the tray or hooks and let the vegetables rest for 5 minutes.
- Serve them hot as a side dish with smoked meat or as a healthy main meal.
- If you want, finish with a drizzle of olive oil or a light BBQ sauce.
🧠 Extra Tips
- For a more caramelized finish, raise the temperature during the last 10 minutes
- For stronger smoke flavor, combine two wood types (apple + oak works great)
- Avoid very soft vegetables (like fresh tomatoes), since they break down quickly in high heat
🧠 Conclusion
Smoked vegetables in a barrel smoker don’t just complement your meat—they can easily steal the spotlight.
Their sweet, smoky flavor makes them the perfect addition to any BBQ. With the right tray, good seasoning, and the best wood, you’ll enjoy colorful, crispy vegetables packed with authentic BBQ aroma. 🥕🔥