Smoking leads to the penetration of carcinogenic components like polycyclic aromatic hydrocarbons (PAH) into meat. Among the methods of eliminating PAH components, filtration is of significant importance and is utilized in sausage casings or special filtration systems. However, filtration is not used during the smoking process in restaurants. The latest research reported that the use of banana leaves as a coating material did reduce PAH levels, but the effect of the coating process on the sensory characteristics of smoked meat is still not well documented. The present study aims to investigate the effect of using banana leaves as a coating material on the sensory characteristics of beef longissimus dorsi during the smoking process. Twelve trained panelists were instructed to evaluate the appearance, color, taste, texture, odor, smoke flavor, and overall acceptability of coated and noncoated smoked meat using a nine-point hedonic scale. In addition to this test, the triangle test—a discrimination test—was applied to 100 panelists, students and academics from the Department of Gastronomy and Culinary Arts. No significant differences in sensory characteristics were detected between the control and coated groups. Smoked flavor scores were 6.5 and 5.7 in the control and coated groups, respectively (p>0.05). Triangle test scores were interpreted according to the chart in TS 5915 (1988), based on which there must be at least 42 correct answers among 100 panelists to declare 95% probability; however, only 40 correct answers were obtained. Banana leaves are currently used as a packaging material or for decorative purposes in East Asia, but their widespread use as coating, filtering, and cooking materials in professional kitchens may provide environmental and economic benefits.