There’s no denying that smoke is one of the flavors that goes hand in hand with sunny days. Whether you’re cooking burgers on a charcoal grill, firing up your pellet grill for ribs or adding a smoker box and some wood chips to your grill for extra flavorful steaks and chops, one bite of smoke-infused goodness and it'll feel like summer. There are so many delicious foods that can be enhanced with a little bit of smoke (veggie, fruits and cheeses, included) so it can be difficult to know where to start sometimes. These recipes will help. They’ll have you cooking up everything from meaty mains to savory sides in no time, starting with a classic: smoked brisket. A whole smoked brisket is a labor of love and a serious topic of discussion for any seasoned or burgeoning pitmaster. There are many opinions on what temperature to smoke at, how to season the meat and whether to wrap your brisket mid-cook (we say, yes, to help it retain heat). This recipe designed for a pellet grill is a foolproof way to introduce anyone to the joys of smoking your own meat.

The pellet grill might be the best thing to happen to barbecue since fire was invented! With no need to constantly tend a fire or monitor smoke and heat, it makes smoking much easier. We tested out baby-back ribs, spareribs and St Louis-style ribs. Overall, we preferred the St. Louis style, although you can substitute spareribs. For the sauce, we went with a balanced blend of vinegar and sweetness that really lets the smoky flavor of the meat shine.

Dry-brining is a technique that is less fussy (and messy!) than wet-brining and results in a flavorful smoked chicken that is seasoned throughout. You could dry-brine with just salt and pepper, but we added some zesty Cajun spices and a creamy remoulade to make this pellet-grilled chicken a real smoke show (pun intended).

This extra smoky mac and cheese can be prepared ahead and added to your grill and smoker set up when you’re finishing off other dishes for the ultimate barbecue side. One tablespoon of chipotle adobo sauce adds extra smokiness and a bit of heat, but feel free to add more as desired if you prefer more smoke and spice.

The sugar in the rub will not add sweetness to the steaks. Instead, as it melts, the stickiness helps the smoke from the wood chips adhere to and permeate into the meat. The amount of wood chips listed here creates a lightly smoked flavor that complements the meat. For a deeper smoke, add a second handful of soaked wood chips halfway through the first cooking stage.

Katie smokes her garlic and chickpeas on the grill before adding them to her homemade hummus. The result? An irresistibly smoky, savory dip you’ll make all summer long.

Slow and steady wins the race for this smoky meatloaf. We use barbecue-flavored corn chips as the binder — and to reel in some extra smokiness.

This lightly smoky side of salmon is deceptively simple to put together and cooks in just about 20 minutes on a pellet grill. You slather the top in a flavorful combo of capers, dill, garlic, zesty lemon and the secret ingredient (mayonnaise!) to ensure the fish stays moist. Another trick to guarantee the salmon is cooked to perfection? Grill it with the skin on, then just use a spatula to separate the flaky fish from the skin for serving.

Chef Michael Symon’s wings are a must when you’re cooking outdoors. Fans rave that this 5-star recipe is “hands down…AMAZING” and call the spiced-and-smoky wings a “home run”.

Smoked baby back ribs are a summertime classic and they’re easy to make on your grill — you just need a smoker box and mesquite wood chips. We like to toss a piece of apple in with the wood chips; it adds just a touch of sweetness for ribs with perfectly balanced flavor.

Who ever said that smoking was just for meat? We apply the same technique to summer tomatoes but you could easily sub in corn, bell peppers or even Shiitake mushrooms. Whatever you choose, it will be a welcome addition to any cookout or backyard get-together.

This easy take on a Cuban classic is just as delicious and possibly even more juicy thanks to the low and slow cooking time in a wood pellet grill. We cover our pork shoulder in a homemade mojo sauce that’s equal parts tangy and citrusy, then use more of the sauce to infuse a hearty dish of rice and beans. It’s a dinner that absolutely everyone will want a piece of!

This is a great choice if you want to try smoking (you can use a gas or charcoal grill). You’ll need to brine the bird overnight and plan on three hours for grilling and resting, so be sure to plan ahead.

We love an authentic spit-fired al pastor recipe but sometimes you want the payoff without all the work. Using our favorite pellet grill, we created this easy take that's just as flavorful and possibly even more juicy from the low and slow cooking time. If you like your pastor extra crispy, crank up the grill at the end and throw some of the slices on before cutting them into strips.

Brie is just one of the many cheeses that work well for this grilling technique. Firm cheeses like halloumi and feta are great options too so feel free to use whatever suits your taste.

Smoky, awesomely tender meat in rich juices is the reward for cooking this smoked beef chuck roast low and slow in your charcoal grill. We added a pan of peppers and onions to cook alongside the meat until they’re browned and silky for an irresistible combo. Load the two into delicious sandwiches, wrap them in tortillas for tacos or burritos or enjoy them just on their own with some garlic bread to sop up all the flavorful juices. Soaked wood chips added to your charcoal during cooking mimics the flavor of a traditional smoker. Transferring the meat to an aluminum pan with some broth for the last few hours of cooking keeps it extra-moist and yields an irresistible jus (beefy pan juices) that makes the meat even more delicious.

Smoking isn't just for ribs. Follow Alton's lead to make fantastic smoked salmon at home.

When these ribs are almost done smoking, Bobby bastes them with a simple, homemade glaze for a nice sweet-and-spicy layer of flavor.