Holiday Sides You Can Make on the Grill or Smoker
- Lauren Twitchell
- Nov 12
- 3 min read
Turkey might be the star of the Thanksgiving table, but let’s be honest: the sides are what make the meal. Creamy mac and cheese. Crispy green bean casserole. Sweet potatoes that taste like dessert. They’re the dishes that bring comfort, tradition, and joy to the holiday.
This year, take those classics outside. The grill or smoker can transform ordinary sides into unforgettable ones—adding smoky depth, richer flavor, and a little holiday magic. Best of all? Moving some dishes outside frees up oven space, so you can host with less stress.
Here are a few holiday sides that shine on the grill or smoker.
Smoked Mac and Cheese
Mac and cheese is already a crowd-pleaser—but smoke takes it to a whole new level.
How to make it:
Prep the base: Make a stovetop mac and cheese with pasta, a creamy cheese sauce, and your favorite blend (cheddar + gouda = smoky perfection).
Transfer to cast iron: Pour everything into a cast iron skillet or foil pan. Top with extra cheese, breadcrumbs, or even crushed crackers.
Smoke it low: Place on the smoker at 225–250°F for 45–60 minutes, using mild wood like apple or cherry.
Why it works: The smoke infuses the sauce and topping without overwhelming the cheese. You get creamy inside, smoky crust outside—a perfect side dish that disappears fast.
Grilled Green Bean Casserole
Yes, the Thanksgiving classic can be cooked outdoors—and it might just taste better there.
How to make it:
Par-cook the beans: Blanch fresh green beans for a few minutes so they don’t get soggy.
Mix the casserole: Combine with cream of mushroom soup (or homemade sauce), seasonings, and shredded cheese if you like.
Top it off: Layer with crispy fried onions or panko for crunch.
Cook in cast iron: Place on the grill or smoker at 350°F until bubbly and golden, about 25–30 minutes.
Why it works: Smoke gives the casserole depth, while the grill’s indirect heat crisps the topping beautifully.
Fire-Roasted Sweet Potatoes
Sweet potatoes are a holiday staple, but roasting them over coals makes them unforgettable.
How to make it:
Whole and wrapped: Pierce sweet potatoes with a fork, rub with oil, and wrap in foil. Place directly on the coals for 45–60 minutes.
Mash and top: Scoop out the insides, mash with butter and cinnamon, then top with toasted pecans or mini marshmallows. Return to the grill for a quick toast.
Why it works: The coals caramelize the potatoes, giving them a smoky-sweet flavor you just can’t get in the oven.
Smoked Brussels Sprouts with Bacon
Even people who “don’t like Brussels sprouts” change their minds after trying this.
How to make it:
Prep: Halve the sprouts and toss with olive oil, salt, and pepper.
Bacon boost: Add chopped bacon and mix well.
Cook indirect: Place in a cast iron skillet or grill basket at 300°F until tender, about 30–40 minutes.
Why it works: Smoke softens the sprouts while crisping the bacon, turning a sometimes-avoided veggie into a fan favorite.
Cast Iron Cornbread (Bonus)
Cornbread works beautifully on the grill if you cook it over indirect heat.
How to make it:
Mix batter: Use your favorite cornbread recipe.
Heat the skillet: Place cast iron on the grill to preheat, then add a little butter.
Bake indirect: Pour in the batter and cook at 350°F until golden and set, about 20–25 minutes.
Why it works: The grill adds a subtle smokiness, while cast iron creates that perfect crispy edge.
Tips for Stress-Free Holiday Sides Outdoors
Use cast iron or foil pans: Easy to move, sturdy, and they hold heat well.
Mind the wood choice: Mild woods like apple, pecan, or cherry complement sides without overpowering them.
Cook in stages: Start sides while the turkey rests, or stagger cooks if you only have one grill/smoker.
Don’t overdo the smoke: Remember—sides need less time than big cuts of meat. Let smoke enhance, not dominate.
Outdoor cooking changes the rhythm of holiday meals. Instead of juggling oven racks and timers, you’re outside, tending the fire, sipping something warm, and breathing in the crisp air. The grill becomes part of the tradition—just like the food.
And when those sides hit the table, smoky and golden, you’ll know it wasn’t just about freeing oven space. It was about adding a layer of flavor and memory you’ll want to repeat every year.
This holiday season, don’t let your sides get stuck in the oven. Take them outside. Smoke the mac and cheese. Grill the green bean casserole. Roast sweet potatoes until they caramelize.
Because the best holiday meals aren’t just made in the kitchen—they’re crafted by hand, over fire, with love.
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