Smoked Frog Legs

Smoked Frog Legs

Apple / maple smoked skinned and trimmed frog legs. This basic smoked frog legs recipe will surprise your taste buds. We recommend you look for the biggest frog legs you can find for smoking them. Small frog legs are hard to smoke because they tend to cook too fast before the smoke has a chance to flavor the meat. If you have small frog legs, we recommend our grilled frog legs recipe instead of trying to smoke them. The smoke on your frog legs, paired with the rub seasonings, make this a delicacy you will want to try again and again. Feel free to customize your seasoning rub to your liking or with whatever you have in your kitchen. Cajun or spicy seasonings go well with smoked frog legs.


12+ Fresh caught bullfrogs

Brine water

Garlic and herb rub or rub of choice. The ideal is rub for chicken, but it could be a mild pork rub also

Tony Cachere’s Creole Butter

3 tsp of olive oil

1 tsp of Worcester


After the legs have been prepped, skin removed and removed from the body, brine in salt water for at least 2 hours, up to 24 hours.

Change the brine water after the first 30 mins. Once you are comfortable with the brine time, marinade the frog legs in a mixture of creole butter, olive oil, rub, and any additional spices for 2-4 hours.

Set the smoker to 225 F with apple wood.

Smoke for 3-4 hours, or until the meat falls off the bone.