How to Smoke Onions

Smoked Onion

The next time you fire-up the Smoker for a pork butt or brisket, consider throwing some onions in the Smoker.Ingredients:

  • Olive Oil
  • Your favorite BBQ Rub or seasoning. I like to use Heartbreaking Dawns Memphis BBQ Dry Rub. It has a nice flavor with the salt, pepper, allspice, ginger, nutmeg, thyme, red pepper and dried habaneros. The peppers give it a faint, but nice kick.
  • Vidalia Onion(s)

Seasoned Vidalia Onion


  1. Cut the top of the onion off. This is the hard part of the onion. Leave the bottom in tact.
  2. Remove the outer layer of skin and discard.
  3. Brush each onion in olive oil.
  4. Liberally sprinkle your favorite seasoning over each onion.
  5. Place the onions in your Smoker at 200 to 225 degrees.
  6. Smoke for 2 to 3 hours. Personally, I like to smoke closer to the 3 hours. Makes for a softer onion and more smoky flavor. Each smoker is different, so you may have to experiment a bit.
  7. Remove from the Smoker and slice.

We like to serve as a garnish on-top of whatever we smoked (ribs, pork roast, etc.). The flavor of these onions is just incredible. Personally, I can just snack on the smoked onions. It’s really easy and no extra work, so throw on some onions the next time you fire-up the Smoker.

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