Total Time: 1 hours 10 mins


  • 1 lb ground beef (I used ground chuck)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1/3 cup finely chopped onion
  • 1/3 cup Italian breadcrumbs*
  • 1/2 cup shredded mozzarella
  • 1 egg
  • 3/4 cup of your favorite BBQ sauce


  1. Preheat BBQ for indirect heating or the smoker and bring it to 250 F.
  2. Place the ground beef, salt, garlic powder, onion powder, ground pepper, smoked paprika, and ground mustard together in a large mixing bowl.
  3. Mix well until all the seasonings are well blended with the ground beef.
  4. Add the chopped onion, breadcrumbs, shredded mozzarella, and egg. Mix until all ingredients are
  5. Use a medium cookie scoop (1 ½ tablespoon) to measure the meat mixture into uniform portions then use your hands to roll each one into a ball. Place meatballs in a disposable aluminum pan. There should be 20 meatballs.
  6. Once the BBQ/smoker is at temperature, add the wood chips and place the pan directly on the grill.
  7. Close the lid and smoke for 40 minutes or until the meatballs reach an internal temperature of 140 F.
  8. When the meatballs reach 140 F, brush the BBQ sauce all over the meatballs and increase the temperature to 375 F.
  9. Cook for an additional 15 minutes or until the internal temperature is 165 F and the meatballs are nicely glazed with caramelized sauce.

Propane Smoker Safety

  1. Read and follow the manufacturer’s instruction manual
  2. Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
  3. Check your tank and hoses for leaks
  4. Follow proper ignition practices
  5. Be present and check your smoker often
  6. Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
  7. Be aware of smoke and the harm it can cause 

For more Propane Smoker Safety tips, click here