If you love ground beef, you already know how versatile it can be. From juicy burgers to hearty casseroles, this humble meat finds its way into everyday meals across the globe. But if you really want to take ground beef to the next level, there’s one cooking method that brings out flavors you would love — smoking.

Smoking ground beef adds a deep, rich and slightly sweet flavor that you just can’t achieve with regular grilling or pan-frying. Whether you’re cooking on a Traeger smoker, a charcoal grill, or even using your oven to mimic smoked flavors, the results are mouthwatering. Smoked ground beef recipes are not just for special occasions — they’re surprisingly easy and perfect for weeknight dinners, backyard cookouts, or game-day feasts.

In this guide, we’ll walk through 10 of the best smoked ground beef recipes — from simple grilled patties to cheesy smoked beef rolls, hearty casseroles and even breakfast hash. Let’s get started.

Traeger Triple-Cheese Bacon Bomb Burgers

The melty-centered, smoked-then-seared monster that will ruin all other burgers for you.

Traeger Smoked Sloppy Joes

Manwich called—it wants its childhood crown back after one bite of this smoky, sticky, straight-from-the-grill beast.

Smoked Ground Beef Jerky Sticks

Forget rock-hard traditional jerky that feels like chewing leather — this is the soft, chewy, stupidly addictive ground beef jerky that ruins every gas-station bag you’ve ever loved. We’re talking perfect “original” flavor: a little sweet, a little peppery, a little salty, with real hardwood smoke running all the way through. It bends without breaking, melts in your mouth, and costs pennies compared to the $12 tiny packs at the store. Made from plain old ground beef (or venison/elk), it’s beginner-friendly, foolproof, and once you own a $25 jerky cannon you’ll crank out pounds of this stuff like a pro. One batch and your hiking, hunting, road-trip, or late-night snack game is forever changed.

Ingredients

2 lbs extra-lean ground beef (90/10 or 93/7) — venison, elk, or turkey also killer
2 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp ground coriander (the secret weapon)
1 tsp red pepper flakes (optional heat)
½ tsp Prague #1 curing salt (optional but highly recommended for shelf-stable jerky)

Directions (6 easy steps)

Fire your Traeger, Pit Boss, or any smoker to 165°F. Hickory, mesquite, or oak = bold; apple or cherry = mild.
Throw the cold meat and all seasonings in a big bowl. Mix by hand 2–3 full minutes until it’s sticky and tacky — that texture is what holds the sticks together.
Load a jerky cannon and squeeze perfect ropes/strips straight onto jerky racks. No cannon? Roll meat between parchment to ⅛–¼ inch thick and cut strips with a pizza cutter.
Arrange so pieces don’t touch. Smoke 2½–3½ hours until jerky shrinks 30–40%, turns dark mahogany, bends without snapping, and hits 165°F internal.
Cool completely on the racks (30–60 min). It firms up more as it cools.
Bag it, vacuum-seal it, or hide it from your family.

How to Dehydrate / Smoke Ground Beef Jerky Perfectly Every Time

The magic happens low and slow at 165°F — this is the sweet spot where smoke penetrates deep and moisture leaves without cooking the meat into cardboard. At this temp you’ll get that gorgeous dark red color and soft-chewy texture in 2½–3½ hours. Start checking at 2½ hours: grab one piece, let it cool 30 seconds, and bend it. If it cracks but doesn’t break and feels firm, you’re done. Too early and it’s still damp; too long and it turns into dog treats.

Use jerky racks or mesh trays for maximum airflow — no overlapping! If you’re using an electric smoker without great smoke at 165°F, bump to 180°F and add 30–45 minutes. Oven folks: 170°F with the door cracked open and a spoon in the latch works in a pinch. With curing salt it’s shelf-stable for months; without it, fridge for 1–2 weeks max. Pro move: weigh the meat before and after — when it’s lost 50–60% of its weight, perfection achieved.

Notes

Fat = enemy. Anything fattier than 90/10 will spoil fast and crumble.
Jerky cannon is the cheat code — uniform sticks in minutes. Worth every penny for Traeger smoked ground beef recipes like this.

Total Time: 3–4 hours (mostly hands-off) | Servings: 10–12 snack servings | Calories: ~180 per 4-stick serving | Level: Easy

Smoked-then-Seared Hamburger Steaks with Onion Gravy

Poor man’s Salisbury steak just got a PhD in flavor. We’re taking juicy ground chuck patties, giving them a quick smoke bath for that deep barbecue soul, then searing and drowning them in the richest, most addictive onion gravy you’ll ever spoon over mashed potatoes. One skillet, one cutting board, zero fancy ingredients — just pure Southern comfort with a smoky twist.

Ingredients

1½ lbs ground chuck (80/20 — fat is flavor, don’t fight it)
2 tsp your favorite beef or burger seasoning (or just SPG)
1 large egg
¼ cup milk
½ cup breadcrumbs (panko or regular)
1 tsp Worcestershire (optional but recommended)

Onion Gravy

4 Tbsp butter
1 large yellow onion, thinly sliced
4 cloves garlic, minced
¼ cup all-purpose flour
4 cups beef stock/broth (low-sodium so you control the salt)
2 tsp balsamic vinegar or Worcestershire
Salt & pepper or more beef rub to taste

Directions

Fire your Traeger or Pit Boss to 225°F (hickory or oak). Mix patty ingredients gently, form 6 oval steaks (about ¾-inch thick), and smoke 30–40 minutes until they hit ~110–120°F internal and pick up nice color.
Pull patties and crank the grill to 450°F (or switch to cast-iron on the stovetop). Place a 12-inch cast-iron skillet on the grates to preheat.
Add 1–2 Tbsp oil or butter to the screaming-hot skillet. Sear the smoked patties hard — 3 minutes per side for a killer crust. Remove and tent with foil.
Drop heat to medium (or leave skillet on grill at 350°F). Melt 4 Tbsp butter, toss in onions, and cook 6–8 minutes until golden and soft. Add garlic for 60 seconds.
Sprinkle flour over onions, stir 1–2 minutes to cook out raw taste, then slowly whisk in beef stock + balsamic. Bring to a bubble and simmer 5–7 minutes until it coats a spoon. Taste and season hard.
Nestle the patties back in, spoon gravy over the top, close the lid 3–5 minutes to warm everything through. Serve swimming in gravy with mashed potatoes or rice.

Notes

The 30-minute smoke is the cheat code — it adds depth no stovetop version can touch.
Want it extra decadent? Finish with a pat of butter or a splash of heavy cream in the gravy.

Total Time: 60–70 minutes | Servings: 6 | Calories: ~500 per steak with gravy | Level: Easy

Jalapeno Bacon Smoked Meatballs

These are hands-down the most addictive meatballs you’ll ever make. Juicy beef stuffed with sharp cheddar and fresh jalapeño, wrapped in smoky bacon, and finished with a sticky apple-jalapeño BBQ glaze. Once you nail the simple meat-to-binder ratio, the flavor possibilities are endless — but this version is pretty close to perfection.

Prep Time: 20 minutes Cook Time: 50–60 minutes Smoker Temp: 275°F (finish at 350–400°F optional for extra-crispy bacon) Total Time: ~1 hour 20 minutes Servings: 4–6 (makes about 18–20 meatballs)

Ingredients

1 lb (450g) ground beef (80/20 recommended for juiciness; 85/15 works too)
¾ cup panko breadcrumbs
2 large eggs, lightly beaten
3 cloves garlic, minced
8 oz sharp cheddar cheese, shredded (about 2 cups)
2 medium jalapeños, seeded and finely diced (leave some seeds if you like heat)
1 tsp kosher salt + ½ tsp black pepper (or 1 tsp of your favorite beef/pork rub)
½ lb (8–10 slices) thin-cut bacon, slices cut in half crosswise
1 cup Apple Jalapeño BBQ Sauce (store-bought or homemade — recipe link in notes)
Toothpicks (soaked in water for 10 minutes if using wooden ones)

Instructions

Fire up the smoker Preheat your smoker (pellet, electric, offset — any will work) to 275°F. Use hickory, apple, or cherry wood for a nice sweet-smoky balance.
Mix the meatball mixture In a large bowl, gently combine the ground beef, panko, eggs, garlic, shredded cheddar, diced jalapeños, and seasoning. Mix with your hands just until everything is evenly distributed — don’t overwork it or the meatballs can get tough.
Form the meatballs Scoop about 2 tablespoons of mixture and roll into 1½-inch balls (golf-ball size). You should get 18–20 meatballs.
Wrap in bacon Wrap each meatball with a half-slice of bacon, stretching it slightly so it covers most of the ball. Secure with a toothpick.
Smoke — Phase 1 Place the bacon-wrapped meatballs directly on the grates. Smoke at 275°F for about 40 minutes, or until the internal temperature hits 155°F. The bacon will have rendered and started to tighten up.
Glaze — Phase 2 Brush each meatball generously with Apple Jalapeño BBQ Sauce. Close the lid and continue cooking 5–10 more minutes until they reach 165°F internal temp.Optional crispy bacon finish: Crank the smoker to 350–400°F for the last 5–8 minutes to really crisp the bacon and set the glaze.
Rest & serve Pull the meatballs off the smoker, remove the toothpicks, and let them rest 5 minutes. Serve warm with extra warm BBQ sauce on the side for dipping.

Pro Tips

Make-ahead: Form and wrap the meatballs up to a day ahead and keep refrigerated.
Freezer-friendly: Freeze uncooked wrapped meatballs on a tray, then transfer to a zip bag. Thaw overnight before smoking.
No smoker? Bake at 275°F on a wire rack over a baking sheet for the same times, then broil 2–3 minutes at the end for crispy bacon.
Sauce alternatives: Any sweet-heat BBQ sauce works — try peach-habanero or classic honey BBQ if you can’t find apple-jalapeño.

Wood-Fired Sunday Ragu (Slow-Braised Meat Sauce with Pasta)

This is the kind of sauce that turns a lazy weekend into a feast. Three kinds of meat, chicken liver for depth, pancetta for richness, and three hours of gentle wood-fired smoking make a ragu so flavorful it’ll ruin jarred sauce for you forever. Rich, silky, and deeply comforting — just like Nonna’s, but with a kiss of pecan smoke.

Prep Time: 30 minutes Cook Time: 3–3½ hours Smoker Temp: 325°F (use pecan, cherry, or oak pellets) Total Time: ~4 hours Serves: 8 generous portions (with leftovers that get even better)

Ingredients

½ lb (225g) chicken livers, cleaned and finely minced or puréed smooth
¼ cup extra-virgin olive oil
2 lbs ground beef chuck (80/20)
1 lb ground pork shoulder
1 lb ground lamb (or veal if you can find it)
Kosher salt & freshly ground black pepper
4 Tbsp unsalted butter
½ lb pancetta, finely diced
1 large yellow onion, minced
2 large carrots, finely chopped
4 stalks celery, finely chopped
4 cloves garlic, minced
¼ cup fresh sage leaves, minced
½ cup fresh parsley, minced (divided)
2 cups dry red wine (Chianti or Cabernet work great) or dry white wine
1 quart (4 cups) low-sodium chicken stock
1 (28-oz) can crushed tomatoes (San Marzano if possible)
1 cup whole milk
2 bay leaves
1 cup heavy cream
3 oz (about 1 cup) freshly grated Parmigiano-Reggiano, plus more for serving

To finish:

1–1½ lbs pasta (pappardelle, tagliatelle, rigatoni, or spaghetti)
Reserved pasta water
Extra Parmesan and chopped flat-leaf parsley for garnish

Instructions

Prep the smoker Fire up your pellet grill (or any smoker) to 325°F with pecan pellets for a subtle, sweet smoke.
Puré the livers Blitz the cleaned chicken livers in a tall cup with an immersion blender (or food processor) until completely smooth. This is the secret to that restaurant-level depth.
Brown the meat Heat olive oil in a large Dutch oven over high heat on the stovetop. Add the ground beef, pork, and lamb. Season generously with salt and pepper. Cook, breaking it up with a wooden spoon, until well browned (about 10–12 minutes). Stir in the puréed chicken livers and remove from heat.
Render the pancetta In a separate large skillet, melt the butter over medium-high heat. Add diced pancetta and cook until the fat renders but it hasn’t browned too much (about 8 minutes).
Build the soffritto To the pancetta, add onion, carrot, celery, garlic, sage, and ¼ cup of the parsley. Cook, stirring often, until vegetables are completely soft but not browned (8–10 minutes).
Combine everything Scrape the vegetable mixture into the Dutch oven with the meat. Return to high heat on the stovetop. Add the wine and cook until almost completely evaporated (8–10 minutes).
Add liquids & transfer to smoker Stir in chicken stock, crushed tomatoes, milk, and bay leaves. Season again with salt and pepper. Bring to a simmer, then carefully transfer the uncovered Dutch oven to the smoker at 325°F.
Slow smoke the sauce Cook uncovered for 3 hours, stirring every 30–40 minutes. The sauce will reduce dramatically and become thick, rich, and dark. If it reduces too fast, lower the temp to 300°F and partially cover.
Finish the ragu Remove from smoker. Skim excess fat (leave about ½–1 cup for flavor). Stir in heavy cream, grated Parmesan, and the remaining ¼ cup parsley. Place back on the stovetop over medium heat and bring to a gentle boil, stirring constantly until the sauce emulsifies and looks glossy. Taste and adjust seasoning — it should be rich and perfectly balanced.
Cook the pasta Boil pasta in heavily salted water until just al dente. Reserve 1 cup pasta water, then drain.
Marry pasta & sauce Return the empty pasta pot to high heat. Add the drained pasta, enough ragu to generously coat (you’ll have extra sauce — freeze it!), and ½ cup reserved pasta water. Toss vigorously for 30–60 seconds until the sauce clings beautifully to every strand.
Serve Pile into warm bowls. Top with a snowfall of fresh Parmesan, a sprinkle of parsley, and an extra grind of black pepper.

Pro Tips

Leftovers? This sauce freezes like a dream and tastes even better the next day.
No smoker? Make it entirely on the stovetop — simmer low and slow for 3 hours, stirring occasionally.
Make it richer: Add a Parmesan rind with the stock.
Vegetarian friends coming? Skip the meat and double the mushrooms + a spoonful of miso for umami.

This is weekend cooking at its finest — pour a glass of that leftover red wine and enjoy the smells filling your house. You’ve earned it.

Smoked Gyro Meat (Beef & Lamb Loaf with Wood-Fired Flavor)

This is the gyro meat you’ve been dreaming about: a perfect 50/50 blend of beef and lamb, seasoned like the best Greek street-food stands, then slow-smoked until juicy and lightly crisp on the edges. Thinly shaved and stuffed into warm pita with tzatziki, tomatoes, and red onion, it’s legitimately better than most restaurant versions.

Prep Time: 15 minutes Chill Time: 2–12 hours Cook Time: ~4 hours Smoker Temp: 275°F Wood Recommendation: Pecan, alder, apple, or cherry Total Time: 6–8 hours Serves: 6–8 (great for leftovers – it reheats beautifully)

Ingredients

1 lb ground beef (80/20 or 85/15)
1 lb ground lamb
1 medium yellow onion, roughly chopped
4 large garlic cloves, peeled
1 Tbsp dried oregano (Greek or Mediterranean)
1 Tbsp dried rosemary (finely ground or crushed)
2 tsp kosher salt
1 tsp dried thyme
½ tsp ground cinnamon
½ tsp freshly ground black pepper
Optional boost: 1–2 tsp of homemade or store-bought Greek seasoning

For serving (the classics):

Warm pita or flatbread
Homemade or good-quality tzatziki
Thinly sliced red onion
Diced tomatoes
Crumbled feta (optional but delicious)
Fresh parsley or oregano

Instructions

Make the gyro paste Add onion, garlic, oregano, rosemary, salt, thyme, cinnamon, and black pepper to a food processor. Pulse until the onion and garlic are practically liquefied (almost no chunks). Add the ground beef and lamb. Process for 45–60 seconds, stopping to scrape down the sides once or twice, until you have a very smooth, paste-like mixture. This is the secret to authentic gyro texture.
Shape the loaf Lay two overlapping sheets of plastic wrap (about 18 inches long) on your counter. Dump the meat mixture in the center and form it into a tight, uniform log roughly 6–7 inches long and 4–5 inches in diameter. Roll it up tightly like a sausage, twist the ends, and squeeze out any air pockets. The tighter you roll it, the better the texture.
Chill Refrigerate the wrapped log for at least 2 hours, preferably overnight. This firms it up and lets the flavors meld.
Preheat the smoker Fire your smoker to 275°F with pecan, alder, or fruit wood for a gentle, sweet smoke.
Smoke the loaf Unwrap the chilled meat and place it on a vertical rotisserie spit (ideal method) or directly on a wire rack/jerky tray if cooking flat. Insert a reliable leave-in thermometer into the center. Smoke at 275°F for approximately 4 hours until the internal temperature hits 165°F. The outside will develop a beautiful smoky bark.
Rest Remove from the smoker, tent loosely with foil, and let it rest 15–20 minutes. Carry-over heat will bring it to 175°F and make slicing easier.
Slice & crisp (optional but recommended) For classic shaved gyro meat:
- Stand the loaf upright and slice paper-thin with a sharp knife or electric slicer, OR
- Slice into ⅛-inch thick pieces and quickly sear them on a screaming-hot cast-iron skillet or flat-top for 20–30 seconds per side to get those crispy edges.
Serve Pile the warm, smoky meat into fresh pita, drizzle generously with tzatziki, and load up with onion, tomato, feta, and herbs. Serve immediately.

Pro Tips

Make-ahead: The uncooked log freezes perfectly for up to 3 months.
No rotisserie? Lay it on a cooling rack set inside a foil pan to catch drippings.
Want even more authentic flavor? Add 1 tsp ground marjoram and ½ tsp ground coriander.
Leftover meat makes killer gyro fries, nachos, or breakfast hash.

You’re about to have the best gyro night of your life.

Smoked Carolina Chili-Cheeseburger with Creamy Coleslaw

This is the ultimate Southern mash-up: a thick, smoky burger crowned with Texas-style chili, sharp cheddar, and cool, crunchy coleslaw. It’s messy, fork-and-knife territory — exactly how a Carolina burger should be.

Prep Time: 35 minutes Cook Time: 45 minutes (chili) + 15 minutes (burgers) Smoker Temp: 450–500°F (for searing) → drop to 180°F Super Smoke (for finishing) Wood: Hickory or oak Serves: 4 big eaters

Quick Carolina-Style Chili

1 lb lean ground beef (90/10 or 93/7)
2 Tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp brown sugar
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
Pinch–½ tsp cayenne or red pepper flakes (your heat level)
1 cup beef stock
1 (15-oz) can crushed tomatoes

Smoky Burgers

1½ lbs ground beef (80/20 for best flavor)
2–3 tsp prime rib rub, burger rub, or simply SPG (salt/pepper/garlic)
4 slices sharp cheddar cheese
4 sesame-seed buns, buttered

Creamy Southern Coleslaw

½ cup mayonnaise
½ cup sour cream (or Greek yogurt)
2 tsp white vinegar or apple-cider vinegar
1 tsp celery seeds
1 tsp kosher salt
½ tsp black pepper
½ head green cabbage, finely shredded
½ head red cabbage, finely shredded (or use a 14-oz bag coleslaw mix + extra red cabbage)
2 medium carrots, shredded

Instructions

Make the chili (can be done ahead) Brown the lean ground beef in a Dutch oven or skillet over medium-high heat, breaking it up fine. When no pink remains, add all spices and cook 1 minute until fragrant. Pour in beef stock and crushed tomatoes. Bring to a boil, then drop to a simmer. Cook 25–35 minutes until thick (you want chili, not soup). Taste and adjust salt/cayenne. Keep warm or refrigerate up to 3 days.
Fire the smoker Preheat your pellet grill to 450–500°F (as hot as it goes). Hickory or oak pellets for that bold Carolina smoke.
Form the patties Divide the 1½ lbs beef into 4 equal portions (6 oz each). Form into patties slightly wider than your buns (they’ll shrink). Season both sides generously with prime rib rub.
Smoke-sear the burgers Place patties directly on the screaming-hot grates. Cook 5–6 minutes per side with the lid closed for a hard sear and good smoke ring. After the flip, drop the temp to 180°F and turn on Super Smoke if you have it. Cook until internal temp hits 135–138°F for medium (it will carry-over to 140–145°F while resting).
Melt the cheese & toast buns In the last 2–3 minutes, lay a slice of cheddar on each patty and put buttered buns cut-side down on the upper rack or edges to toast.
Make the coleslaw (5 minutes) Whisk mayo, sour cream, vinegar, celery seeds, salt, and pepper in a large bowl. Add shredded cabbage and carrots; toss until evenly coated. Taste — it should be tangy and well-seasoned.
Assemble the monster burgers Bottom bun → smoked cheddar burger → 2–3 big spoonfuls of hot chili → huge pile of creamy coleslaw → top bun (or leave it open-face and grab a fork). Serve with plenty of napkins and a cold beer.

Pro Tips

Make the chili and slaw a day ahead — flavors get even better.
Want it spicier? Add a shot of hot sauce or diced jalapeños to the chili.
No 500°F on your grill? Sear the burgers on a cast-iron plancha or screaming-hot skillet after smoking at 275°F to 130°F internal.

This is messy, smoky, Southern perfection. One bite and you’ll never go back to plain cheeseburgers again.

Smoked Beef Wellington (Diva Q’s Showstopper)

This is the best holiday centerpiece: a perfectly trimmed beef tenderloin rubbed with coffee, wrapped in smoky mushroom duxelles and prosciutto, then encased in buttery puff pastry and baked in the smoker until the crust is golden and the center is rosy pink. The kiss of wood smoke takes classic Wellington to another level.

Prep Time: 45–60 minutes (plus chilling) Cook Time: ~40–50 minutes at 425°F Smoker Temps: 250°F (for duxelles) → 425°F (for baking) Wood: Hickory, oak, or Traeger Signature Blend Serves: 8–10 Total Time: 3–4 hours active + chilling

Smoked Mushroom Duxelles

1½ lb cremini or portobello mushrooms, cleaned
1 large shallot, finely minced
2 garlic cloves, minced
2 Tbsp olive oil
2 tsp fresh thyme leaves
½ tsp kosher salt
¼ tsp black pepper

Wellington

1 whole beef tenderloin (3–3½ lb), trimmed and chain removed
Traeger Coffee Rub (or your favorite coffee-based rub)
2 Tbsp Dijon mustard
12 thin slices prosciutto
2–3 sheets all-butter puff pastry, thawed but cold (Dufour or Trader Joe’s recommended)
1 large egg + 1 Tbsp water (egg wash)

Instructions

Smoke the duxelles Pulse mushrooms in batches in a food processor until finely minced (not puréed). Toss with shallot, garlic, olive oil, thyme, salt, and pepper. Spread in a foil pan or rimmed baking sheet. Smoke at 250°F for 30 minutes, stirring every 10 minutes, until most moisture is gone and it smells nutty. Finish drying it out on a hot cast-iron griddle or skillet for 5–8 minutes. Cool completely (can be done a day ahead).
Sear the tenderloin While the mushrooms smoke, get a ripping-hot zone on your grill, flat-top, or cast-iron pan. Season the tenderloin generously with coffee rub. Sear hard on all sides until deeply browned (3–4 minutes per side). Cool completely, then brush all over with Dijon mustard.
Layer the prosciutto blanket Lay two long sheets of plastic wrap overlapping on the counter. Arrange prosciutto in two slightly overlapping rows to match the length of the tenderloin. Spread cooled duxelles evenly over the prosciutto, leaving a 1-inch border.
Roll the log Place the mustard-coated tenderloin in the center. Using the plastic wrap, lift and roll the prosciutto/duxelles tightly around the beef. Twist the ends like a giant candy and refrigerate 1–24 hours.
Wrap in puff pastry Roll out puff pastry on parchment into a rectangle large enough to fully encase the beef (patch sheets together if needed and roll seams to seal). Unwrap the chilled beef log and place seam-side down in the center. Fold pastry over, seal the long seam and ends like a giant burrito. Flip seam-side down onto a parchment-lined baking sheet. Score the top lightly in a crosshatch pattern (don’t cut through). Brush generously with egg wash. Chill again while you preheat (or up to 24 hours).
Final smoke-bake Fire the smoker to 425°F. Insert a leave-in probe thermometer into the thickest part of the beef. Bake directly on the grates until the pastry is deep golden and the internal temp hits 125°F for perfect medium-rare (40–50 minutes depending on size and starting temp).
Rest & slice Rest 15–20 minutes (carry-over will bring it to 130–135°F). Slice into thick, dramatic rounds with a sharp knife.

Pro Tips

Make-ahead: Everything up to the final egg wash can be done 24 hours ahead.
Doneness guide: 120°F → rare | 125°F → medium-rare | 130°F → medium
Serving sauce: Pair with a quick red wine–shallot pan sauce or horseradish cream.

This is luxury on a plate — smoky, buttery, and guaranteed to drop jaws at the table. Worth every minute.

Smoked One-Pan Taco Dip

This is everything you love about tacos baked into one giant, cheesy, scoopable skillet. Seasoned beef, black beans, fire-roasted tomatoes and rice all cook together in the smoker, then get buried under molten cheddar. Serve straight from the pan with Fritos Scoops and watch it disappear in minutes.

Prep Time: 15 minutes Cook Time: 50–55 minutes Smoker Temp: 400°F Wood: Mesquite, hickory, or Signature Blend Serves: 8–12 as an appetizer

Ingredients

2 Tbsp vegetable oil (or bacon fat for extra credit)
1 small red onion, finely diced
2 lb ground beef (80/20 is perfect)
2 Tbsp Southwest/Taco seasoning or chili powder
1 tsp kosher salt (plus a pinch for the onions)
2 (15-oz) cans black beans, rinsed and drained
1 (4-oz) can diced green chiles (mild or hot)
½ cup uncooked long-grain white rice
2 (15-oz) cans fire-roasted diced tomatoes with their juices
~¾ cup water (half a tomato can swirled to get the good stuff)
1½–2 cups shredded cheddar, pepper jack, or a Mexican blend
Mexican crema or sour cream, for drizzling
Sliced green onions, for garnish
Fritos Scoops, thick tortilla chips, or tostada shells for serving

Instructions

Preheat Fire your smoker to 400°F. Place a 12-inch cast-iron skillet (or any large oven-safe skillet) on the grates while it heats so it gets screaming hot.
Sauté the base Add oil and diced red onion to the hot skillet with a big pinch of salt. Close the lid and cook 8–10 minutes until soft and starting to caramelize, stirring once or twice.
Brown the beef Crumble in the ground beef and another teaspoon of salt. Cook, breaking it up with a wooden spoon, until browned and cooked through (15–18 minutes). Stir in the taco seasoning and let it bloom for 30–60 seconds.
Add the goods Dump in the black beans, green chiles, rice, fire-roasted tomatoes (with juices), and about ¾ cup water. Stir well so the rice is fully submerged.
Bake covered Cover tightly with a lid or double layer of heavy-duty foil. Close the smoker lid and cook 20–25 minutes until the rice is tender and has absorbed most of the liquid.
Cheese it Remove the cover, scatter 1½–2 cups of shredded cheese all over the top. Put the skillet back in uncovered for 5–8 minutes until the cheese is bubbly and just starting to brown at the edges.
Finish & serve Pull the skillet from the smoker. Drizzle generously with crema, scatter green onions, and serve straight from the pan with a big pile of Fritos Scoops or sturdy chips.

Pro Tips

Make-ahead: Cook through step 5, cool, cover, and refrigerate up to 2 days. Reheat covered at 350°F, then uncover and add cheese.
Want it spicier? Add a diced jalapeño with the onions or use hot green chiles.
Turn it into dinner: Serve over shredded lettuce with avocado and hot sauce for killer taco bowls.

Grab a chip and dig in — this dip is pure smoked taco magic.

What Temperature Should Burgers Be Cooked to?

According to the USDA, burgers are fully cooked when the internal temperature reaches 160°F.

Which wood chips are best for smoking burgers?

Since burgers don’t spend a long time in the smoker, it’s best to use stronger wood chips for a bold flavor. Hickory, oak and mesquite are all great choices.

So, which Smoked Ground Beef Recipe you are trying first?

Lizz Barret Foster

I’m responsible for managing and coordinating content creation, distribution, and optimization. I’m the former editor-in-chief of PMQ Pizza Magazine and have written for several B2B food publications over the years, including Restaurant Hospitality, Flavor & The Menu, Restaurant Business, National Culinary Review, FSR, Restaurant Startup & Growth, and more.