Love hosting cookouts and BBQ parties for your friends and family? I’ve got you covered! With my best smoker recipes, you can be the ultimate outdoor cooking host. Imagine impressing your guests with perfectly smoked ribs, delicious smoked seafood, and even indulgent smoked desserts like smoked apple pie and chocolate brownies.
Getting Started with Smoking and Grilling
Before we jump into the recipes, let’s cover the basics of smoking and grilling. Smoking is a cooking technique that infuses food with a rich smoky flavor by exposing it to low, indirect heat for an extended period. Grilling, on the other hand, involves high, direct heat for quick cooking. To get started, you’ll need a smoker. There are various types to choose from, such as charcoal smokers, electric smokers, and pellet smokers. Select the one that suits your needs and budget.
In addition to a smoker, you’ll require a few essential tools and equipment. These include a meat thermometer to ensure your food reaches the perfect internal temperature, long-handled tongs and spatulas for safe handling, and high-quality smoking wood chips or chunks for that authentic smoky taste. Now that we have the basics covered, let’s explore the mouthwatering recipes that await!
Smoked Planked Camembert With Jalapeños And Pepper Jelly
Prepare to be amazed by the incredible flavors and stunning appearance of this effortless smoked Camembert. This recipe seamlessly combines two beloved American live-fire cooking techniques: planking and smoking. By utilizing a cedar plank, we infuse the cheese with the delightful aroma of charred wood, while the smoking process adds a complexity of smoke flavors that French cheesemakers could only dream of. With just a few minutes of preparation time, the results will leave you in awe, as the wow factor of this dish goes off the charts.
Red Hot Smoked Chicken Wings
Smoked Chicken Livers
Yeild: Makes 1 lb
Prep time: 15 minutes
Brining Time: 3 hours
Smoking Time: 30 – 40 minutes
Fuel: Hardwood of your choice – enough for 40 minutes
Gear: A wire rack
1 lb chicken or turkey livers
1 cup hot water
1½ tablespoons coarse salt (sea or kosher)
1 teashpoon black peppercorns
½ teaspoon fresh or dried thyme leaves
1 cup ice water
½ cup dry white wine
Vegetable oil for oiling the rack
1 tablespoon extra virgin olive oil
Trim any green or bloody spots off the livers
Make the brine: Place the hot water, salt, peppercorns and thyme in a deep bowl and whisk until the salt dissolves. Whisk in the ice water and wine. When the mixture is cold, stir in the chicken livers. Brine, covered, in the refrigerator for 3 hours.
Drain the livers in a colander and blot dry with paper towels. Oil a wire rack and arrange the livers on it. Let dry in the refrigerator for 30 minutes. Lightly brush the livers with olive oil on both sides.
Meanwhile, set up your smoker following the manufacturer’s instructions and preheat to 300ºF. Add the wood pellets as specified by the manufacturer.
Place the rack in the smoker and smoke the livers until cooked to taste, 30 – 40 minutes for pink in the center. (Make a slit in one of the livers to check for doneness). Do not overcook.
You can serve the livers hot from the smoker. To add a little crunch to the exterior, melt the butter in a large skillet over high heat. Pan-fry the livers until seared and crusty. 1 – 2 minutes per side. This is a great addition to add to your favorite smoked liver pȃté recipe.
Smoked Oysters on the Half Shell
Reimagine the classic image of smoked oysters as being greasy, overly salted mollusks confined to cans. Often these were incorporated in dips with cream cheese or cloaked in bacon and put under a broiler. However, in our contemporary interpretation, we’re using fresh oysters simply elevated with a dollop of butter, offering a sublime culinary experience. Once you try it, your perception of both fresh and smoked oysters will be forever altered.
Smoked Beef Tenderloin with Horseradish Sauce
Experience the succulence of our Smoked Beef Tenderloin, seasoned and cooked to perfection. The two-step method of smoking then grilling ensures a tender and flavorsome result. A hint of smoked salt and freshly ground pepper coupled with a dollop of Creamed Hot Horseradish Sauce brings this dish to life. Simple and easy to follow, this recipe guarantees an unforgettable dining centerpiece that’s ready in just over an hour.
Texas Style Smoked Beef Ribs
Today, we’re about to tread the tantalizing path of Texas-style smoked beef ribs. Imagine yourself out in the backyard, the smoker humming along and the smell of slow-cooking beef ribs wafting through the air. This isn’t just about feeding your appetite, it’s about feeding your soul with the rich, deep satisfaction that comes from creating an authentic barbecue experience. Low and Slow is the mantra here, so clear your day and open your senses for the beautiful process of smoking beef ribs, Texas style!
Yields: Serves 6 people
Prep Time: 30 minutes
Smoking Time: About 8 hours
Rest Time: 1 hour
2 racks of beef ribs (about 5-6 bones per rack)
1/2 cup of Dijon mustard
1/2 cup of Texas-style dry rub (You can make your own with equal parts kosher salt, black pepper, and a bit of cayenne pepper for a kick)
Wood chunks for smoking (Post oak is traditional in Texas, but hickory or mesquite work well too)
Apple Cider Vinegar for spritzing
Pat your beef ribs dry with some paper towels.
Slather the racks with Dijon mustard – this not only adds flavor but helps the dry rub stick to the ribs.
Sprinkle the dry Mocha rub (recipe to follow) liberally over the ribs, making sure to cover all sides. Let them sit at room temperature while you prepare your smoker.
Preheat your smoker to 250°F (121°C). Soak your wood chunks in water for about 15 minutes, then drain.
Place the beef ribs on the smoker, bone side down. Close the lid and let the slow cooking begin. Aim for an internal temperature of around 203°F (95°C) for the perfect tenderness. Remember to keep the smoker temperature consistent.
To prevent the ribs from drying out, mist them with water or apple cider vinegar every hour after the first 2 hours of smoking. This helps create a succulent, tender rib that’s packed with flavor.
Once the ribs reach the target internal temperature, remove them from the smoker and let them rest for about an hour, loosely tented with aluminum foil. Resting allows the juices to redistribute and the ribs to become even more tender.
After the ribs have rested, it’s time to slice and serve. Cut between the bones, pile the ribs high on a platter, and get ready for the applause.
There you have it! Texas-style smoked beef ribs that are sure to impress. Enjoy the process, savor the flavors, and most importantly, share this labor of love with your friends and family. Happy smoking, partner!
Dry Mocha Rub
1/2 cup espresso coffee beans, freshly ground.
2 tablespoons sea salt flakes
3 tablespoons cocoa powder
2 tablespoons dark brown sugar
1 tablespoon paprika
1 tablespoon ground cinnamon
1 tablespoon chipotle chilli powder.
In a bowl, mix all the spices. Transfer the rub to a jar or a shaker if using immediately.
Greetings from the delightful universe of smoked meats! Today, we’re journeying through the tender, juicy landscape of smoked brisket. I’m here to guide you step by step into creating one of the most beloved dishes from the wide world of barbecue.
Can you feel it? That sense of anticipation as the smoky aroma begins to fill the air, the excitement as you lift the lid of your smoker to reveal a beautifully smoked brisket with a perfect bark. It’s a flavor journey that we’re about to embark on together.
Yields: 12 servies
Prep Time: 1 hour
Smoking Time: 12 hours
Rest Time: 2 hours
1 whole beef brisket (about 12-14 pounds, also known as a ‘packer’s cut’)
1/2 cup of your favorite brisket rub (or create your own mix of coarse black pepper, sea salt, brown sugar, paprika, chili powder, garlic powder, onion powder, and a touch of cayenne)
2 cups of beef broth (for spritzing)
Wood pellets or chunks for smoking (oak, hickory, or mesquite)
- Preparation: Begin by trimming your brisket. Leave about a 1/4-inch layer of fat on the brisket — this will keep it moist during the long smoke. Apply your brisket rub liberally on all sides. Let the brisket sit at room temperature while you fire up the smoker.
- Smoker Setup: Preheat your smoker to 225°F (107°C). Soak your wood chunks or chips in water for about 15 minutes, then drain.
- Smoking: Place the brisket on the smoker, fat side up. Close the lid and let the smoker work its magic. Aim for an internal temperature of 165°F (74°C) for the first stage of smoking.
- Spritzing: After the first 3 hours, spritz the brisket every hour with beef broth. This helps keep the brisket moist and adds a lovely layer of flavor.
- Wrap: Once your brisket reaches an internal temperature of 165°F (74°C), it’s time to wrap. Wrap the brisket in a double layer of aluminum foil or unwaxed butcher paper, then return it to the smoker.
- Finish Smoking: Continue smoking the brisket until it reaches an internal temperature of 202°F (94°C). This could take several more hours, so be patient. The final result is worth it!
- Rest: Remove the brisket from the smoker, but keep it wrapped. Let it rest for about 2 hours. This allows the juices to redistribute throughout the brisket, leading to a juicier, more flavorful end result.
- Slice: After resting, it’s time to slice the brisket. Cut against the grain for the most tender bites.
There you have it! A deliciously smoky, tender, mouthwateringly good smoked brisket, ready to be devoured. Remember, it’s not just about the destination — the journey of smoking brisket is a reward in and of itself. Happy smoking
Smoked Pulled Pork
Prepare to be captivated as the mouthwatering aroma of this succulent masterpiece fills the air, beckoning family and friends to gather around. As you dive into the process, you’ll find yourself embracing the unhurried nature of this culinary endeavor. It’s a journey that requires time and patience, but rewards you with an extraordinary feast that will be etched in your memory for years to come.
Yields: Serves 12
Prep Time: 30 minutes
Smoking Time: 12 hours
Rest Time: 1 hour
- 1 bone-in pork shoulder (about 8 to 10 pounds)
- 1/4 cup of your favorite dry rub (or make your own)
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 2 cups of apple juice
- Wood chips for smoking (applewood, hickory, or mesquite are all good choices)
- Preparation: Start by patting your pork shoulder dry with some paper towels. Slather it with the yellow mustard, ensuring all surfaces are covered. This will help your dry rub stick to the pork. Then, sprinkle the dry rub over the pork, patting it in to ensure it sticks. Let the pork sit at room temperature for about 30 minutes while you prepare your smoker.
- Smoker Setup: Preheat your smoker to 225°F (107°C) following your smoker’s instructions. Soak your wood chips in water for about 15 minutes, then drain.
- Smoking: Place the pork shoulder on the smoker, fat side up. This allows the fat to melt into the meat, keeping it moist during the long cook. Close the smoker and leave it to do its magic. You should aim for an internal temperature of 195°F (91°C) on the thickest part of the pork, but don’t check too frequently as you’ll let out the heat and smoke.
- Basting: After the first two hours of smoking, baste the pork with apple cider vinegar every hour. This will help keep the meat moist and add a tangy flavor to complement the smoky richness.
- Wrap: Once your pork reaches an internal temperature of 160°F (71°C), remove it from the smoker. Wrap it in a double layer of aluminum foil, adding a cup of apple juice before sealing it completely. Return the wrapped pork to the smoker. This technique, called the Texas Crutch, helps tenderize the meat and keeps it from drying out.
- Rest: After your pork reaches the target temperature of 195°F (91°C), remove it from the smoker and let it rest for about an hour. The juices will redistribute through the meat, making it even more tender.
- Pull: Once the pork has rested, it’s time for the final step: pulling. Using two forks, pull the meat apart. It should shred easily, with the bone coming clean. Mix the shredded pork with any juices left from the foil wrap.
- Serve: Serve your pulled pork on warm, soft buns with some coleslaw and your favorite barbecue sauce, or use it in tacos, nachos, or sliders. Enjoy!
And there you have it! Your home-smoked, mouthwatering pulled pork, made with love and patience. Enjoy the process, the anticipation, and of course, the delicious final product. Happy smoking!
Smoked Pork Chops
Today, we’re turning our gaze towards the irresistible world of smoked pork chops. Picture this: A beautiful summer evening, the smoker gently puffing away, and the rich aroma of hickory-smoked pork permeating the air. We’re not just creating a meal, we’re creating a memory!
One of the few less than 2-hour smoker recipes which truly shines, offering a uniquely balanced and smoky flavor that sets it apart from the rest.
Yields: Serves 4
Prep Time: About 15 minutes (plus a few hours for marinating)
Smoking Time: Around 1 to 1.5 hours, and a rest time of about 10 minutes
So, let’s put on our smoking hats, roll up our sleeves, and get started!
- 4 pork chops (about 1-inch thick)
- 1 cup apple cider
- 1/4 cup olive oil
- 4 cloves of garlic, minced
- 2 tablespoons of brown sugar
- 1 tablespoon salt
- 1 tablespoon black pepper
- Wood chips for smoking (Applewood or hickory work great for pork)
- Marinate: In a bowl, combine the apple cider, olive oil, minced garlic, brown sugar, salt, and pepper. Stir until the sugar is dissolved. Place your pork chops in a zip-top bag, then pour the marinade over them. Seal the bag, ensuring the chops are well-coated, and refrigerate for 2-4 hours.
- Smoker Setup: Preheat your smoker to 225°F (107°C). Soak your wood chips in water for about 15 minutes, then drain.
- Smoking: Remove the pork chops from the marinade and pat dry with paper towels. Place them on the smoker and close the lid. You’re aiming for an internal temperature of 145°F (63°C). This should take around 1 to 1.5 hours, but remember, the key is temperature, not time.
- Rest: Once the pork chops reach the target temperature, remove them from the smoker and let them rest for about 10 minutes. This allows the juices to redistribute, ensuring a juicy, flavorful chop.
- Serve: After resting, it’s time to serve these beauties! Pair them with your favorite sides like a zesty coleslaw, sweet baked beans, or a simple green salad.
There you have it – delectably smoky, tender, and juicy smoked pork chops. Savor the process, enjoy every bite, and relish the joy of creating an incredible meal from scratch. Happy smoking!
Smoked Pork Belly
I’m thrilled to share my all-time favorite recipe for smoked pork belly. There’s something truly magical about the union of pork and apple – the rich, savory pork belly, smoked to perfection, mingles wonderfully with the subtle sweetness of apple. The apple juice, besides helping to keep the meat moist during the long, slow smoking process, adds an irresistible fruity nuance that elevates the flavor to new heights. This recipe isn’t just about cooking; it’s an adventure in taste. So grab your smoker, and let’s create some mouth-watering smoked pork belly!
Yields: Serves: 8 to 10 people
Prep Time: 15 minutes
Smoking Time: 4 to 5 hours
Resting Time: 1 to 2 hours
- 5.5 lbs of pork belly, skin removed
- 1/4 cup of brown sugar
- 1/4 cup of paprika
- 1/4 cup of kosher salt
- 2 tablespoons of black pepper
- 2 tablespoons of garlic powder
- 2 tablespoons of onion powder
- 1 tablespoon of cayenne pepper (optional, for some heat)
- 2 cups of apple juice (for spritzing)
- Wood chunks or chips for smoking (apple or hickory work well for pork)
- Combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) in a bowl to make the dry rub.
- Pat the pork belly dry with paper towels, then apply the dry rub to all sides of the pork belly, pressing it into the meat to help it adhere.
- Preheat your smoker to 225°F (107°C) following its manufacturer’s instructions. Add the wood chunks or chips when it’s up to temperature.
- Once the smoker is ready, place the pork belly in the smoker, fat side up.
- Smoke the pork belly until it reaches an internal temperature of 165°F (74°C). This will typically take about 4-5 hours, but this can vary depending on your specific smoker and the size of the pork belly.
- Every hour, spritz the pork belly with apple juice to keep it moist.
- When the pork belly reaches 165°F (74°C), remove it from the smoker and wrap it in aluminum foil. Before sealing the foil, add a little more apple juice (about 1/2 cup) to the packet for some added moisture.
- Return the foil-wrapped pork belly to the smoker and continue to cook until it reaches an internal temperature of 195-200°F (91-93°C). This will usually take an additional 1-2 hours.
- Once the pork belly is done, remove it from the smoker and let it rest, still wrapped in the foil, for about 30 minutes. This allows the juices to redistribute throughout the meat.
- Unwrap the pork belly, slice it into thick slices, and serve warm.
Enjoy your homemade smoked pork belly!
Smoked Leg of Lamb
Let’s embark on another culinary adventure, this time exploring the succulent territory of a smoked leg of lamb. Picture yourself on a beautiful sunny afternoon, the smoker working its magic, and the tantalizing scent of rosemary and smoked lamb wafting through the air. This is about creating an experience, a celebration of flavor that turns a meal into an event!
Yields: 8 to 10 people but can easily be adjusted to suit your needs. And remember, leftover smoked lamb makes an excellent addition to salads, sandwiches, or a mouthwatering lamb curry the next day.
Prep Time: 30 minutes
Smoking Time: Approximately 5-6 hours
Resting Time: 30 minutes
Grab your apron, light up that smoker, and let’s journey together into the art of smoking a leg of lamb!
- 1 bone-in leg of lamb (about 5-7 pounds)
- 6 cloves of garlic, minced
- 4 sprigs of fresh rosemary, leaves stripped and minced
- Zest and juice of 2 lemons
- 1/4 cup of olive oil
- Salt and pepper to taste
- Wood chunks for smoking (Hickory or applewood are great options)
- Marinate: In a bowl, combine minced garlic, minced rosemary, lemon zest and juice, olive oil, salt, and pepper. This mixture is going to be our flavorful rub. Apply this liberally over the leg of lamb, ensuring it gets into all the nooks and crannies. Let the lamb sit in the refrigerator for a few hours (or overnight if possible) to soak up these fantastic flavors.
- Smoker Setup: Preheat your smoker to 225°F (107°C). Soak your wood chunks in water for about 15 minutes, then drain.
- Smoking: Place the marinated leg of lamb on the smoker. We’re aiming for an internal temperature of around 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Remember, every piece of meat is unique, so the key is temperature, not time.
- Rest: After the lamb reaches your desired temperature, remove it from the smoker and let it rest for about 30 minutes. This allows the juices to redistribute throughout the lamb, ensuring a moist and flavorful result.
- Serve: After resting, carve the leg of lamb against the grain. Serve with your favorite sides – perhaps some roasted potatoes and a fresh garden salad. Enjoy!
And there you have it – a juicy, flavorful smoked leg of lamb, the centerpiece of a truly memorable meal. Remember, it’s not just about the destination, but also the journey. Relish the process, enjoy the flavors, and most importantly, share the love that goes into making this meal with your loved ones. Happy smoking!
Rosemary-Smoked Lamb Chops
Introducing a tantalizing recipe for Rosemary-Smoked Lamb Chops! These succulent lamb chops, already bursting with flavor, are taken to new heights with a touch of smokiness. Seasoned with a delightful blend of rosemary, garlic, and olive oil, the chops are expertly smoked to perfection, resulting in a delectable crust and a juicy, flavorful interior. Whether you’re hosting a dinner party or planning a romantic evening at home, these smoky delights are sure to impress.
Yield: Serves 8
Prep Time: 20 minutes
Smoking Time: 1 hour
Resting Time: 5 to 10 minutes
- 8 lamb chops (about 1 inch thick)
- 2 tablespoons fresh rosemary leaves, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Wood chips (such as apple or hickory), soaked in water for 30 minutes
- Preheat your smoker or grill to a temperature of 225°F (107°C). If using a charcoal grill, set it up for indirect heat.
- In a small bowl, combine the finely chopped rosemary, minced garlic, olive oil, salt, and pepper. Mix well to create a flavorful paste.
- Rub the rosemary-garlic paste onto both sides of each lamb chop, ensuring an even coating.
Smoking the Lamb Chops:
- Drain the soaked wood chips and place them on the hot coals or in the smoker box of your gas grill. Follow the manufacturer’s instructions for using a smoker.
Position the lamb chops on the grill grates or in the smoker, away from direct heat. Close the lid to contain the mouthwatering smoke.
Smoke the lamb chops for approximately 1 hour, or until they reach an internal temperature of 135°F (57°C) for a medium-rare doneness. Adjust the cooking time according to your desired level of doneness.
- Resting and Serving:
- Once cooked, remove the lamb chops from the smoker or grill and allow them to rest for 5-10 minutes before serving. This resting period allows the juices to redistribute, resulting in even more tender and flavorful meat.
- Serve the rosemary-smoked lamb chops hot, garnished with additional fresh rosemary sprigs if desired. They pair wonderfully with roasted vegetables, creamy mashed potatoes, or a crisp green salad.
- Get ready to savor the exquisite flavors of these rosemary-smoked lamb chops. Your taste buds will be in for a treat as the smokiness enhances the natural richness of the lamb. Enjoy the deliciousness!
Smoked Lamb Ribs – Moroccan Style
Let’s immerse ourselves in the delightful world of Smoked Lamb Ribs with a Moroccan-Inspired Dry Rub! Imagine a warm, starlit evening with the gentle hum of the smoker in the background, the fragrant scent of spices and smoky lamb mingling in the air. We’re not just preparing a meal, we’re embarking on a culinary journey that is sure to tantalize your taste buds!
Yield: Serves 4-6 people
Prep Time: 30 minutes
Smoking Time: 4-5 hours
Rest Time: 20 minutes
2 racks of lamb ribs
Wood chunks for smoking (Hickory or applewood are great options)
For the Moroccan-Inspired Dry Rub:
- Prepare the Dry Rub: In a bowl, combine the cumin, coriander, paprika, cinnamon, brown sugar, salt, and black pepper. This aromatic mix is our Moroccan-inspired dry rub that will transform our lamb ribs into a masterpiece.
- Preparation: Pat the lamb ribs dry with some paper towels. Liberally apply the dry rub all over the ribs, pressing it into the meat to ensure a good coating. Let the ribs sit at room temperature for about 20-30 minutes to absorb the flavors.
- Smoker Setup: Preheat your smoker to 225°F (107°C). Soak your wood chunks in water for about 15 minutes, then drain.
- Smoking: Place the lamb ribs on the smoker, bone side down. We’re aiming for an internal temperature of around 190-200°F (88-93°C). Remember, slow and steady wins the race in the world of smoking! You can expect this process to take 4 to 5 hours.
- Rest: Once the ribs reach the target internal temperature, remove them from the smoker and let them rest for about 20 minutes. This allows the juices to redistribute, ensuring a moist, tender, and flavorful rib.
- Serve: After resting, it’s time to slice the ribs and serve. Accompany these flavorful ribs with some couscous or a fresh salad to continue the Moroccan theme.
There you have it, a feast for the senses with Smoked Lamb Ribs adorned with a Moroccan-Inspired Dry Rub. Enjoy the process, relish every bite, and share the magic of this beautiful meal with your loved ones. Happy smoking!
Smoked Lamb Shoulder with Mop Sauce
Lamb can be expensive, depending on the time of year, so you may as well make the most of it when it is season and you can afford it. Invite a few people round to dinner to share the love. This dish looks really impressive when served on a big platter or chopping board with some delicious sides. The shoulder needs to marinate in the rub overnight, so start the recipe a day before.
Yield: 8 to 10 serves
Prep Time: 30 minutes
Marinating Time: overnight or at least 8 hours plus an extra half hour to bring to room temperature.
Smoking Time: 7 to 8 hours
Rest Time: 15 minutes
Fuel: Any hardwood pellets will do, I like any fruitwood, such as apple, cherry or pear with lamb.
For the Overnight Lamb Rub
For the Mop Sauce
- In a bowl, combine the ingredients for the rub.
- Prepare your lamb should by trimming away any excess fat, leaving only a thin layer (about 3mm) of fat intact.
- Brush the joint with olive oil, then rub in the dry mix all over the lamb, then place it in a non reactive container or zip lock bag (be sure to squeeze out the air before sealing)
- Place in the fridge overnight, or for at least 8 hours.
- You can also make the mop sauce the night before too.
- Put the ingredients in a saucepan with 75ml water, set over medium-low heat and whisk gently for about 5-10 munutes, until well combined and warmed through.
- Pour the sauce into a bowl and keep it covered until you need it. The next day bring the lamb out of the fridge, then sprinkle with salt and pepper.
- Set aside for 30 minutes to allow the lamb to come to room temperature. Meanwhile, set up your smoker. Throughout the cooking process, you are after a temperature at the magic number of 250ºF – adjust the air valves as needed.
- I like any fruitwood, such as apple, cherry or pear with lamb.
- Add your lamb to your smoker, fat side up, and smoke for 7-8 hours, brishing with the mop sauce afther 5 hour mark and every 30 minutes during the final 2 hours.
- Test to see if the lamb is done at the 6 hour mark by inserting your instant-read thermometer into the thickest part, being careful not to hit the bone, and checking that it reads 195 degrees F.
- When the lamb has finished smoking, carefully remove, cover with a foil tent, and put on a chopping board to rest for about 15 minutes.
- Use two forks to pull the meat apart, or slice into thick chunks across the grain.
- Serve the succulent meat topped with a few tablespoons of the mop sauce and your favorite vegetables, to mop up the juices.
Get ready to elevate your holiday feast with this incredible Smoked Turkey recipe. Picture yourself surrounded by the warmth of a crackling fireplace and the joyful laughter of your loved ones, all while a beautifully smoked turkey takes center stage on your festive table. This recipe serves 12 peope making it perfect for large gatherings. Keep in mind that the preparation requires some time, however the end result, will be well worth the effort.
Yields: Serves 12 people
Brining Time: 24 hours
Smoking Time: 5-6 Hours
Resting Time: 30 minutes
1 whole turkey (12 to 14 pounds)
4 gallons of water
1 cup of kosher salt
1 cup of brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs of fresh thyme
6 sprigs of fresh rosemary
wood chips or wood pellets for smoking (apple or cherry)
- Combine the water, salt, and brown sugar in a large container. Stir until the salt and sugar dissolve. Add the oranges, lemons, thyme, and rosemary.
- An option is to experiment with a turkey brine kit available from online stores
- Submerge the turkey in the brine. Cover and refrigerate for 24 hours.
- Remove the turkey from the brine and pat it dry. Let it sit at room temperature for an hour.
- Preheat your smoker to 225°F. Add the wood chips to the smoker.
- Place the turkey in the smoker and cook until the internal temperature reaches 165°F, about 5-6 hours.
- Remove the turkey from the smoker and let it rest for 30 minutes before carving
If you’re ready to embark on a delicious adventure, then this smoked chicken recipe is a perfect starting point. Prepare to be amazed as we unlock the secrets of tender, juicy meat infused with smoky goodness. In this culinary masterpiece, we employ the technique of spatchcocking, which not only maximizes the surface area for the mesmerizing blend of smoke and spice to cling to, but also reduces the overall cooking time. Brace yourself for a succulent chicken that is sure to captivate your taste buds and leave you craving for more. Get ready to experience the alchemy of flavors that awaits you in this enticing smoked chicken recipe.
Smoked Boneless Chicken Thighs – Mai Thai Style
Incorporating the essence of traditional Thai flavors, this recipe for smoked boneless chicken thighs, actively combines these flavors with the vibrant citrus kick found in a mai-tai cocktail. The marinade takes charge by skillfully intensifying the taste of chicken across a variety of cuts. Whether you opt for halves, whole pieces, or quarters, the marinade seamlessly elevates the flavors, ensuring a delightful culinary experience.
Smoked Turkey Breast with Citrus and Fennel
Turkey isn’t just for Thanksgiving. A smoked turkey breast is a wonderful option for a weeknight dinner or a festive gathering. The breast is marinated in a citrus and fennel seasoning to ensure maximum flavor and then smoked until it’s perfectly cooked. The result is a tender, smoky turkey breast that will have everyone asking for seconds.
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Yield: Serves 10 to 12
Prep Time: 20 minutes
Marinating Time: 24 hours
Smoking Time: 3 – 4 hours
Fuel: Any hardwood pellets will work, enough for 3 hours of smoking
1 turkey breast half (preferably bone-in, 5 to 6 pounds)
1 lime, quartered
1 lemon, quartered and seeded
1 orange, quartered and seeded
1/4 grapefruit, with rind, seeded and cut into 1 inch pieces
1/4 cup coarse salt (sea or kosher)
1/4 cup light or dark brown sugar
2 tbsp cracked black peppercorns
1 tbsp fennel pollen or fennel seeds
6 tbsp extra virgin oilive oil, or as needed.
1/4 cup water, or as needed
- Rinse the turkey breast and blot dry with paper towels. If using a bone-in breast, trim off any visible rib tips Place the turkey in a large heavy-duty resealable plastic bag.
Make the citrus seasoning,
- Place the lime, lemon, orange, grapefruit, salt, sugar, pepper and fennel pollen or seeds in a food processor and grind to a coarse paste.
- Grind in 4 tbsp of the olive oil and 1/4 to 1/2 cup of water – enough to make a thick but pourable paste.
- Pour this mixture over the turkey in the bag, massaging the bag to coat the meat evenly.
- Seal the bag and place in in a large aluminium foil pan to contain any leaks.
- Marinate the turkey in this mixture in the refrigerator for 24 hours, turning the bag over several times so the meat marinates evenly.
- Drain the turkey on a wire rack over a rimmed baking sheet. For a finished look, scrape off the marinade; for a rustic look, leave it on.
- Let it dry in the refrigerator for 2 hours.
Set up the Smoker
- Set up the smoker, following the manufacturer’s instructions and preheat to 225 to 250 degrees F.
- Add the wood and place the turkey breast in the smoker.
- After an hour, start basting the turkey with the remaining olive oil, and continue basting every 45 minutes.
- Smoke until the outside is bronzed with smoke and the internal temperature of the meat reaches 165 degrees F. This till take 2 to 3 hours.
- Transfer the turkey to a cutting board.
- To serve it hot, let it rest for 5 minutes and then slice across the grain.
- To serve it cold, (which is how we like it at my house), let the turkey breast cool to room temperature, then shinly slice.
- Store any extra in the refrigerator, where it will keep for at least 3 days.
Cedar Planked Smoked Trout
Cedar plank smoking is a traditional method that imparts a unique flavor to fish. Fresh trout fillets are seasoned with herbs, lemon, and spices, then placed on a cedar plank and smoked to perfection. The result is a tender and moist fish with a delicate smoky aroma that will transport you to a riverside campfire. The plank adds a haunting wood flavor that’s lighter and different from smoke. It mades and convenient and handsome presentation for serving – you don’t even need a plate. This methos also workds equally well on a grill or in a smoker. Note: I work at a higher temperature than traditional low-and-slow smoking to crisp the bacon.
Yields: Serves 4 as a min course
Prep Time: 15 minutes
Smoking Time: 15 to 25 minutes on a grill (10 minutes if direct grilling) or 40 to 50 minutes in a smoker
4 whole trout (12 to 16 oz each). cleaned
coarse Salt and freshly ground pepper
8 to 12 sprigs of fresh dill
3 lemons, 1 thinly sliced and seeded, 2 cut in half crosswise.
2 tbsp cold unsalted butter, thinly sliced
8 slices thin-sliced bacon.
Gear: 4 cedar planks, preferably 16 by 6 inches.
- Set up your grill for direct grilling and preheat to high (450 degrees F). Lay the planks on the grill and grill until underside is charred, 2 to 4 minutes. Let cool. If working on an offset barrel smoker, hold the planks with tongs over the fire in the firebox to singe them.
- Rinse the trout inside and out with paper towels. Make three diagonal slashes in each side of the trout with a single-edge razor blade or sharp paring knife, This looks cool and helps the fish cook more evenly, Generously season the trout inside and out with salt and pepper. Place a couple of dill sprigs, lemon slices, and butter slices in the cavity of each trout.
- Tie 2 bacon strips to each troup, on on top, one on the bottom, using 4 pieces of butchers string to secure them Arrange the trout on the charred side of the grilling planks (align them on the diagonal) and place a lemon half on each plank.
- Set up your smoker following the manufacturers instructions and preheat to medium (250 degrees F – or as hot as it will go. Add the wood as specified by the manufacturer.
- Smoke roast the trout until the bacon is sizzling and crisp and the trout is cooked through (about 140 degrees F in the center. This will take 15 to 25 mins at 350 degrees F, 40 to 60 mins, if your smoker runs cooler. Alternatively, direct grill the trout over medium flame. This will take 10 minutes. If the edges of the plank start to burn, spray with a squirt gun.
- Serve the trout on the plank with the smoked lemon halves for squeezing.
This recipe for smoked shrimp cocktail is a delicious Mexican twist on conventional shrimp cocktail, with smoke and fire coming to your from all directions. First from the shrimp, which you season with hot red pepper flakes and cumin and smoke over smoldering mesquite. Then from the cocktail sauce that features the sweet, smoky flavors of fresh orange juice and chipotle chilles. Add chillies to your liking, one for mildly spicy shrimp, two for pyromaniacs. Beats the cold boiled shrimp cocktail hollow.
Vegetable and Side Dish Recipes
Smoked Portobello Mushrooms
I’m excited to share with you my recipe for smoked Portobello mushrooms. These flavorful fungi make a fantastic addition to any barbecue or cookout, and they’re sure to impress your friends and family. In this article, I’ll guide you through the ingredients you’ll need, the preparation process, and the steps to achieve perfectly smoked Portobello mushrooms. So, let’s get started and elevate your outdoor cooking game!
Yield: 4 servings
Prep Time: 40 minutes (including marinating time)
Smoking Time: 1-1.5 hours
Fuel Type: Hardwood chips (such as hickory or mesquite)
To prepare this delectable dish, you’ll need the following ingredients:
- 4 large Portobello mushrooms
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
Feel free to adjust the quantities based on your preferences and the number of servings you wish to prepare.
- Begin by cleaning the Portobello mushrooms. Gently wipe them with a damp paper towel to remove any dirt or debris. Avoid rinsing them under water, as mushrooms tend to absorb liquid.
- Once cleaned, carefully remove the stems from the mushrooms. You can save the stems for other dishes or discard them if desired.
- In a small bowl, combine the olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Mix well to create a flavorful marinade.
- Place the cleaned mushrooms in a shallow dish or resealable bag. Pour the marinade over the mushrooms, ensuring they are evenly coated. Allow them to marinate for at least 30 minutes to let the flavors meld together.
Smoking the Portobello Mushrooms
- Prepare your smoker according to the manufacturer’s instructions. Soak the hardwood chips in water for about 30 minutes before using them.
- Aim for a temperature of around 225°F (107°C) for a slow and even smoke.
- Once the smoker is ready, remove the mushrooms from the marinade, allowing any excess marinade to drip off.
- Place the Portobello mushrooms directly on the smoker grates, gill side up. This position allows the smoke to penetrate the mushrooms and infuse them with flavor.
- Add a handful of soaked hardwood chips to the smoker box or directly onto the hot coals, depending on the type of smoker you’re using. The hardwood chips will generate the smoke that imparts the delicious smoky essence to the mushrooms.
- Close the lid of the smoker and let the mushrooms smoke for approximately 1-1.5 hours. During this time, the mushrooms will absorb the smoky flavors and become tender.
- After the initial hour of smoking, check the mushrooms for tenderness. They should be cooked through and have a rich smoky aroma. If needed, you can continue smoking them for an additional 15-30 minutes until they reach your desired texture.
Once your smoked Portobello mushrooms are ready, there are numerous ways you can enjoy them. Here are a few serving suggestions to inspire your culinary creativity:
- Burger Toppers: Place a smoked Portobello mushroom cap on a toasted bun, add your favorite burger patty or a grilled vegetable patty, and top it off with fresh lettuce, tomatoes, and condiments.
- Salad Enhancers: Slice the smoked mushrooms and use them as a flavorful addition to your salads. They pair particularly well with leafy greens, goat cheese, and balsamic vinaigrette.
- Side Dish Delights: Serve the smoked Portobello mushrooms as a side dish alongside grilled meats or roasted vegetables. Their robust flavor will complement a wide range of main courses.
Smoked Corn on the Cob
Get ready to embark on a culinary adventure with the tantalizing flavors of smoked corn on the ! In this recipe, we’ll take the classic corn on the cob and elevate it to new heights by infusing it with the enticing essence of smoke. Picture yourself biting into succulent kernels bursting with smoky aromas, creating a symphony of flavors that will leave your taste buds craving more.
Smoked Sweet Potatoes
Sweet potatoes are already delicious, but smoking them adds a unique twist. The sweet and smoky combination is a match made in heaven. Season them with spices, and smoke them until they’re soft and caramelized. These smoky sweet potatoes are perfect as a side dish or as a vegetarian main course.
Yield: 4 servings
Prep Time: 10 minutes
Smoking Time: 1.5-2 hours
Fuel Type: Hardwood chips (such as pecan or maple)
To prepare this delightful dish, you’ll need the following ingredients:
Feel free to adjust the quantities based on the number of servings you wish to prepare.
- Start by preheating your smoker to a temperature of around 225°F (107°C). This low and slow heat will allow the sweet potatoes to cook and absorb the smoky flavors.
- Wash the sweet potatoes thoroughly to remove any dirt or debris. Pat them dry with a towel.
- In a small bowl, combine the olive oil, smoked paprika, garlic powder, salt, and pepper. Mix well to create a flavorful coating for the sweet potatoes.
- Rub the seasoned mixture all over the sweet potatoes, ensuring they are evenly coated.
Smoking the Sweet Potatoes
- Once the smoker is preheated, place the sweet potatoes directly on the smoker grates.
- Add a handful of soaked hardwood chips to the smoker box or directly onto the hot coals, depending on the type of smoker you’re using. The hardwood chips will generate the smoke that imparts the delicious smoky essence to the sweet potatoes.
- Close the lid of the smoker and let the sweet potatoes smoke for approximately 1.5-2 hours. The exact smoking time may vary depending on the size of the sweet potatoes and the desired tenderness.
- Periodically check the sweet potatoes for doneness by inserting a fork into the thickest part. They should be soft and tender when fully cooked.
- Once the sweet potatoes are perfectly smoked, remove them from the smoker and let them cool for a few minutes before serving.
Now that your smoked sweet potatoes are ready, let’s explore some delightful serving suggestions:
- Flavorful Toppings: Add a dollop of sour cream, sprinkle some chives or green onions, or drizzle with honey for a sweet and savory twist.
- Loaded Goodness: Create a loaded sweet potato by topping it with melted cheese, crispy bacon bits, and a dollop of tangy barbecue sauce.
- Side Dish Delights: Serve the smoked sweet potatoes as a side dish alongside grilled meats or as a vegetarian option. Their smoky flavor pairs well with a variety of main courses.
Smoked Apple Pie
Venture into the realm of distinctive desserts with our smoked apple pie. This culinary delight combines the sweetness of apples and the unexpected hint of smoky flavor, all bundled in a buttery, flaky crust. The highlight? The apple filling undergoes a double smoking process, enhancing the depth of flavor and ensuring this smoked apple pie becomes the star of any gathering!
Smoked Chocolate Brownies
Indulge your taste buds with a unique twist on a classic dessert with these Smoked Chocolate Brownies. Combining the richness of dark chocolate with a delicate smoky flavor, these brownies are a heavenly indulgence that takes your taste experience to new heights. With a preparation time of just 15 minutes and a smoking time of 1 hour, you can enjoy these delightful treats in no time. The recipe yields 9 brownies, perfect for sharing or savoring on your own. So, let’s dive in and learn how to create these delectable Smoked Chocolate Brownies!
Smoked Peach Cobbler
Who doesn’t love a warm, comforting cobbler with a twist? Get ready to take your taste buds on a smoky adventure with this unique Smoked Peach Cobbler recipe. Picture succulent peaches, kissed by fragrant smoke, and nestled beneath a sweet and buttery crust. It’s like a campfire treat meets grandma’s famous cobbler, and it’s sure to impress your guests or make your family swoon. So, let’s get smokin’!
In conclusion, you’ve uncovered the best smoker recipes, spanning from starters to desserts. With the transformative power of smoke, you can masterfully enhance flavors and create delectable dishes. Whether you’re a novice or a seasoned griller, these recipes cater to all. So, gather your ingredients, ignite the smoker, and embark on a tantalizing culinary journey that will delight your palate and captivate your guests. Get ready for a smoke-infused feast that will leave everyone craving more. Happy smoking!
How long does it take to smoke a brisket?
The smoking time for a brisket can vary depending on its size and the cooking temperature. Generally, you can expect it to take around 1 hour per pound at a temperature of 225°F to 250°F (107°C to 121°C). However, it’s important to note that the tenderness of the brisket is more important than the cooking time. Use a meat thermometer to determine when it reaches an internal temperature of around 195°F to 205°F (90°C to 96°C) for optimal tenderness.
What type of wood is best for smoking seafood?
When it comes to smoking seafood, milder woods like alder, apple, or cherry work best. These woods impart a subtle smoky flavor that complements the delicate nature of seafood without overpowering it. Avoid using stronger woods like mesquite or hickory, as they can overwhelm the flavors of the seafood.
Can I use a gas grill for smoking?
While gas grills are primarily designed for direct heat grilling, you can still use them for smoking by utilizing a smoking box or aluminum foil pouch filled with wood chips. Place the soaked wood chips in the smoking box or pouch, and then place it on the grill’s cooking grates next to the heat source. The wood chips will smolder, producing smoke that will infuse your food with a smoky flavor.
Do I need to marinate meat before smoking?
Marinating meat before smoking is not a requirement, but it can add flavor and tenderness to your smoked dishes. Marinating allows the flavors of the marinade to penetrate the meat, enhancing its taste and texture. Depending on the recipe and the type of meat you’re smoking, you can choose to marinate it for a few hours up to overnight to achieve the desired results.
Can I use a charcoal grill instead of a smoker?
Yes, you can use a charcoal grill as a makeshift smoker. By utilizing indirect heat and adding soaked wood chips to the charcoal, you can create a smoky environment similar to a dedicated smoker. However, keep in mind that charcoal grills may require more attention to maintain a steady temperature compared to dedicated smokers. It’s essential to have a thermometer and monitor the temperature throughout the smoking process for optimal results.