Why use the cooker as a second oven
The oven is the bottleneck on Thanksgiving. The turkey wants it, the rolls want it, and the casseroles want it at different temperatures. A smoker or grill that is already hot outside takes some of the load. It also adds a little flavor to dishes that can use it.
The catch is space. A cooker with a turkey on the main grate may have only a rack or a corner left, and every pan needs airflow around it. If you cook for a crowd, our comparison of one big smoker and two smaller units may be relevant, and so is how big of a smoker you need.
Which sides suit the cooker
| Dish type | Suits the cooker? | Notes |
|---|---|---|
| Roasted or baked potatoes | Yes | Use a pan or a rack; uncovered food picks up smoke |
| Vegetable trays | Yes | A shallow metal pan or grill basket keeps pieces from falling through |
| Baked beans and similar dishes | Yes | Covered for less smoke, uncovered for more |
| Mac and cheese or other casseroles | Yes, in a pan | Check that the center reaches 165°F |
| Cornbread-style dishes | Sometimes | Needs a pan and steady heat; test it before the holiday |
| Stuffing baked separately | Sometimes | Same rules as any casserole; check the center |
| Delicate baked goods and pies | Usually oven | Hard to control browning and heat in a smoker |
| Dishes that need precise oven temperatures | Oven | Cooker temperatures can swing more than an oven's |
Your cooker's range matters most. Some pellet grills and kamados can run hot enough to roast. Some electric cabinets and fish smokers may top out lower. Check the manual, and do a trial on a normal weekend, not on the holiday.
Think about how much smoke each dish should carry. Taste is personal, so try a small batch before the holiday, and cover pans with foil or a lid for the dishes that should stay mild. Dishes with dairy or eggs also need to reach a safe temperature all the way through, which is another reason to test with a thermometer first.
Grate space, pans and gear
Measure the usable grate, not the listed area. Then lay out the pans on paper. Leave space between them for airflow. A turkey and four pans may not fit one grate, so decide which dishes go in the oven or on a second grill.
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Disposable aluminum pans
Handy for sides because there is nothing to scrub afterward. Choose rigid ones and support them with a sheet pan or rack for lifting.
- Measure your grate
- Check the pan lid fits
Cast iron skillet
Holds heat and fits potatoes, cornbread-style dishes and vegetables. It is heavy and gets hot, so use gloves.
- Check the handle rating and your gloves
- Measure the diameter against your grate
Grill basket for vegetables
Keeps small pieces from falling through the grate. Stainless steel is common.
- Check the size against your grate
- Look for a design that opens for stirring
Sequence the day
Work backward from the meal. The turkey usually sets the cooker's temperature, and the sides adapt to it, so list each dish with the pan size, where it will sit, and when it must come off. Dishes that hold well, such as potatoes and beans, can go early. Dishes that dry out, such as anything with a topping, should go late.
Decide who watches the cooker. Opening the lid for each pan drops the temperature, so group the changes. A second person to carry pans, a clear table and a spare set of gloves make a difference. Do a trial with two pans on a regular weekend, so you know how the cooker behaves with a full load and how it handles smoke on food you did not plan to flavor.
Keep sides safe
- Separate raw poultry. The CDC says to keep raw poultry and its juices away from other foods. Catch the bird's juices in a pan, and do not place dishes beneath it.
- Use a thermometer. The CDC lists 165°F for leftovers and casseroles, and says color and texture are not reliable.
- Hold hot food hot. Perishable food should not sit out for more than 2 hours, or 1 hour above 90°F.
- Use gloves and a steady surface. Heat-rated gloves and a small table next to the cooker keep hot pans off the ground.
Outdoor safety and cleanup
Use the cooker outdoors only. The CDC says never to burn charcoal indoors, and the pellet grill manual we opened bars use in a garage, building, breezeway, tent, lanai or screened porch. It also says to stay at least 2 feet from combustible material and not to cover the grill until it is completely cool.
Plan where the empty pans go and who clears them. Grease and ash need a metal container and time to cool. For a broader list of tools, see essential smoker accessories, and for the turkey side of the plan, the turkey gear checklist.
Bottom line
Treat the cooker as a second oven only for pan-style sides, after measuring the grate, checking your temperature range and keeping sides away from raw poultry. Cover what you do not want smoky, use a thermometer, and cool leftovers promptly.
Frequently asked questions
Can I cook Thanksgiving sides on my smoker?
Will my side dishes taste smoky?
What pans work best on a smoker?
What temperature should casseroles reach?
How long can sides sit before serving?
Food-safety numbers and safety rules come from these pages, which we opened. We did not reach USDA's Food Safety and Inspection Service pages from our research connection, so we cite the CDC, which publishes the same temperatures.
- CDC: Food safety, four steps: 165°F for leftovers and casseroles, the thermometer rule, keeping raw poultry and its juices away from other food, the danger zone and the 2-hour and 1-hour rules.
- CDC: Carbon monoxide: "never burn charcoal indoors."
- A pellet grill owner's manual (Weber): 2 foot minimum from combustible material; do not cover or store until the grill is completely cool.
- U.S. Office of Personnel Management: federal holidays: Thanksgiving Day 2026 is Thursday, November 26.
Temperature range, grate size and safe pan materials depend on your cooker. Check your manual, and never use the cooker indoors.