Smoker recipes can take your outdoor cooking to the next level. With a smoker, you can infuse meats, vegetables, and even cheeses with rich, smoky flavors. The low and slow cooking method helps tenderize tough cuts of meat and creates complex taste profiles.
Trying smoker recipes is a great way to expand your grilling skills and impress your guests. You can smoke everything from classic barbecue staples like ribs and brisket to more unique options like nuts and fruit. With practice, you’ll learn how different woods and cooking times affect the final product. Get ready to explore new flavors and techniques with these smoker recipes.
Applewood smoked chicken is a tasty dish you can make in your smoker. Start by spatchcocking the chicken. Cut out the backbone and flatten it.
Make a brine with water, apple cider, vinegar, brown sugar, salt, and honey. Soak the chicken in this mixture.
Prepare a dry rub with your favorite spices. Coat the chicken with olive oil, then apply the rub all over.
Heat your smoker to 225°F. Add applewood chips for that signature flavor. Place the chicken on the grates and smoke until it reaches the right internal temperature.
The result is juicy, flavorful chicken with a hint of sweet apple smoke.
Hickory-smoked pulled pork is a classic barbecue favorite. To make it, start by rubbing a pork shoulder with your favorite spice blend.
Preheat your smoker to 250°F and add hickory wood chips. Place the pork in the smoker and cook for about 8 hours or until it reaches an internal temperature of 195°F.
Once done, let the pork rest before shredding. The result is tender, smoky meat perfect for sandwiches or tacos.
For extra flavor, baste the pork with a vinegar-based sauce during the last hour of cooking. This adds a tangy kick to complement the rich, smoky taste.
Smoked salmon fillets are a tasty and impressive dish you can make at home. Start by brining your salmon for about 12 hours. This helps keep it moist during smoking.
Rinse and dry the fillets, then season with salt and pepper. Preheat your smoker to 225°F (107°C). Use alder wood chips for the best flavor.
Place the salmon skin-side down in the smoker. Cook until it reaches an internal temperature of 140°F (60°C). This usually takes 2-3 hours.
For extra flavor, try using a rub before smoking. Keep an eye on the temperature to avoid overcooking. Your homemade smoked salmon will be a hit at your next gathering.
Smoking a turkey with whiskey barrel chips gives it a unique, rich flavor. You’ll need to brine the bird for 24 hours before smoking. This keeps the meat moist and juicy.
When you’re ready to cook, use whiskey barrel chips from brands like Jack Daniel’s or Jim Beam. These infuse the turkey with a smoky, slightly sweet taste.
Set your smoker to around 225°F and plan for about 30 minutes of cooking time per pound. The turkey is done when it reaches an internal temperature of 165°F in the thickest part of the thigh.
Let the turkey rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring every bite is flavorful and moist.
Slow-smoked beef ribs are a mouthwatering treat for meat lovers. To make them, preheat your smoker to 250°F and choose a hardwood like oak or hickory for the best flavor.
Trim excess fat from the ribs and coat them with yellow mustard. Season generously with a mix of salt, pepper, and garlic powder.
Place the ribs bone-side down on the smoker grates. Smoke for about 3 hours, keeping the lid closed as much as possible.
For extra moisture, mix apple juice and beef broth in a spray bottle. Spritz the ribs occasionally during cooking.
Your ribs are ready when they reach an internal temperature of 190-195°F. This process creates tender, flavorful meat that falls off the bone.
Pecan wood adds a unique flavor to smoked pork chops. Start by brining your chops for 6 hours in a mix of water, salt, sugar, and spices.
Pat the chops dry and rub them with olive oil. Mix a seasoning blend of lemon pepper, thyme, sage, garlic powder, and onion powder. Coat the chops evenly with this rub.
Preheat your smoker to 225°F using pecan wood chips. Place the chops on the grates and smoke them for about 60-90 minutes.
Cook until the internal temperature reaches 145°F. Remove the chops, tent with foil, and let them rest for 5-10 minutes before serving.
Cedar-planked smoked trout is a tasty way to cook fish on your smoker. You’ll need cedar planks, trout fillets, and some basic ingredients.
Soak the cedar planks in water for at least an hour before cooking. This keeps them from burning. While they soak, mix olive oil, lemon juice, salt, garlic, and brown sugar for a simple seasoning.
Pat the trout dry and place it skin-side down on the plank. Rub the seasoning mix onto the fish. You can add lemon slices on top for extra flavor.
Preheat your smoker to about 375°F. Put the plank with the fish directly on the grates. Smoke for 15-18 minutes with the lid closed. The trout is done when it flakes easily with a fork.
Smoked shrimp with chipotle and lime is a tasty twist on the classic shrimp cocktail. To make this dish, mix shrimp with cilantro, garlic, minced chipotle peppers, lime juice, and olive oil.
Let the shrimp marinate for 15-30 minutes to soak up the flavors. Preheat your smoker to 225°F. Place the marinated shrimp on a foil-lined grate or in a foil pan.
Smoke the shrimp for about 30 minutes until they turn pink and opaque. The smoke adds a nice flavor that complements the spicy chipotle and zesty lime.
Serve your smoked shrimp hot or chilled with a side of cocktail sauce. This dish makes a great appetizer or light meal.
Blue cheese stuffed-Angus burgers are a tasty treat for your smoker. Start with high-quality Angus beef for the best flavor. Mix the ground beef with some salt and pepper, then form it into thin patties.
Place crumbled blue cheese in the center of one patty. Cover it with another patty and seal the edges well. This keeps the cheese from leaking out during cooking.
Smoke the burgers at 225°F for about 45 minutes. Then crank up the heat to 400°F to finish them off. Cook until the internal temperature reaches 160°F for food safety.
Maple-bourbon smoked ham brings a delicious twist to your smoker. Start with a spiral-cut ham for easy serving. Rub it with mustard and your favorite BBQ seasoning.
Smoke the ham at 275°F for about 2 hours. Use hickory wood chunks for a rich flavor. Place the ham in a roasting pan with apple juice and onion for moisture.
Make a glaze with maple syrup, bourbon, and chicken stock. Brush this on the ham every 30 minutes during the last hour of cooking.
Smoke until the ham reaches 140°F internally. The glaze will create a sticky, flavorful crust. Let it rest before slicing and serving.
Smoked buffalo wings are a tasty twist on a classic favorite. Start by seasoning your wings with salt, pepper, paprika, and garlic powder.
Preheat your smoker to 225°F. Place the wings directly on the grates and smoke for about an hour.
After smoking, increase the temperature to 375-425°F. Cook for another 30-45 minutes until the internal temperature reaches 165°F and the skin is crispy.
Once done, toss the wings in your favorite buffalo sauce. The smoky flavor combines perfectly with the spicy buffalo coating.
Serve your smoked buffalo wings hot with celery sticks and blue cheese or ranch dressing on the side. You’ll love this smoky, spicy take on traditional wings.
Hickory smoked lamb chops offer a tasty twist on a classic dish. You’ll love the rich, smoky flavor that hickory wood imparts to the meat.
Start by seasoning your lamb chops with salt, pepper, and fresh rosemary. Let them sit at room temperature for about 30 minutes before smoking.
Preheat your smoker to 225°F (107°C) and add hickory wood chips. Place the lamb chops on the grates and smoke for about 1-2 hours.
Check the internal temperature regularly. For medium-rare, remove the chops when they reach 145°F (63°C). Let them rest for 5-10 minutes before serving.
Pair your hickory smoked lamb chops with a side of roasted vegetables or a fresh salad for a complete meal.
Smoked mushrooms with garlic butter are a tasty and easy side dish for your smoker. You’ll love the rich, earthy flavor combined with smoky notes.
To make this dish, start with fresh mushrooms. Clean them and place them in a baking tray or pan. Mix melted butter with minced garlic and dried thyme.
Pour the garlic butter mixture over the mushrooms. Add salt and pepper to taste. Toss everything together to coat the mushrooms evenly.
Smoke the mushrooms at 375°F for about 20 minutes. They’re done when they turn golden and tender. The smoke adds depth to the flavor, while the garlic butter creates a savory coating.
These smoked mushrooms make a great appetizer or side dish for your barbecue meals. They’re simple to prepare and pack a lot of flavor.
Mesquite smoked pork belly is a delicious treat for BBQ lovers. Start by seasoning your pork belly with a mix of salt, pepper, and your favorite spices.
Preheat your smoker to 225°F and use mesquite wood chips for a bold, smoky flavor. Place the pork belly fat side up on the grate.
Smoke for about 4-5 hours, spritzing with apple juice every hour. When the internal temperature reaches 165°F, wrap the pork belly in foil.
Continue cooking until it reaches 200°F. Let it rest for 30 minutes before slicing. Serve with your preferred BBQ sauce for a mouthwatering meal.
Spicy smoked jerky is a tasty snack you can make in your smoker. Start by slicing lean beef into thin strips against the grain. This helps create a tender texture.
Mix up a spicy marinade with soy sauce, hot sauce, and your favorite spices. Let the meat soak in the marinade overnight in the fridge.
Pat the strips dry before placing them on your smoker racks. Smoke at 180°F for 2-3 hours until the jerky reaches 165°F internal temperature.
Your jerky is done when it bends without breaking. The spicy flavors and smoky aroma will make your mouth water. Store in an airtight container to keep it fresh.
Smoked gouda cheese dip is a tasty treat you can make in your smoker. This creamy dip combines shredded smoked gouda, cream cheese, and mayonnaise for a rich base.
Add some finely minced onions or scallions for extra flavor. A dash of Worcestershire sauce can boost the taste even more.
For a spicy kick, mix in some chopped jalapeños. You can also add a bit of sour cream to make the dip extra smooth.
Smoke the dip for about 30-45 minutes, stirring every 15 minutes. This helps the cheese melt evenly and stops the bottom from burning.
Once done, serve your smoked gouda dip warm with crackers or veggies. It’s perfect for parties or game day snacks.
Smoked pizza takes your favorite comfort food to new heights. Start with a thin, crispy crust as your base. Spread a layer of tomato sauce, then add generous amounts of mozzarella, cheddar, parmesan, and gouda cheese.
Preheat your smoker to 450°F and place a pizza stone inside. This helps prevent burning and creates a perfectly crispy crust. Once hot, slide your pizza onto the stone.
Smoke for about 10-15 minutes, rotating halfway through. The cheese should be melted and bubbly, with a golden crust. The smoky flavor will infuse into the cheese and crust, giving your pizza a unique taste.
Let it cool for a few minutes before slicing. Enjoy your delicious smoked four-cheese pizza!
Smoked marinated tofu offers a tasty plant-based option for your smoker. Start with extra-firm tofu for the best texture. Press it to remove excess water.
Cut the tofu into thick slices or steaks. Marinate them for 4-6 hours in your favorite sauce to add flavor.
Preheat your smoker to 190-210°F (88-99°C). Place the marinated tofu directly on the oiled grates. Smoke for 20-25 minutes.
Keep an eye on the temperature and add wood chips as needed. The tofu will absorb smoky flavors while cooking through.
Serve your smoked tofu in salads, stir-fries, or as a main dish. It pairs well with grilled veggies or rice for a complete meal.
Smoked peach cobbler is a sweet and smoky dessert you can make in your smoker. To start, preheat your smoker to 275°F and place a cast-iron skillet inside.
Mix sugar, salt, lemon zest, and juice in a saucepan. Heat until the sugar dissolves. Add peaches to create the filling.
In a bowl, combine flour, baking powder, and butter for the cobbler topping. Crumble this mixture over the peach filling.
Smoke the cobbler for about 1 hour. The top should turn golden brown and the filling will bubble. Let it cool slightly before serving.
This dessert combines the classic taste of peach cobbler with a subtle smoky flavor. It’s a unique twist on a traditional favorite.
Barrel-smoked meatloaf brings a new twist to this classic dish. You’ll need a smoker set to 225°F for this recipe.
Mix ground beef, breadcrumbs, eggs, and spices in a bowl. Form the mixture into a loaf shape on a piece of foil.
Place the meatloaf in your smoker and cook for about 2 hours. After this time, brush on a glaze made from ketchup, brown sugar, and spices.
Smoke for another hour or until the internal temperature reaches 160°F. Let it rest for 10 minutes before slicing and serving.
This smoky version adds depth to the traditional meatloaf flavor. The low, slow cooking keeps it moist and tender.
Benefits of Smoking Food
Smoking food brings unique advantages to your cooking. It creates rich flavors and helps keep food fresh longer.
Enhanced Flavor
Smoking adds depth and complexity to food. The smoke infuses meats, fish, and vegetables with a distinct taste. Different wood chips create varied flavors. Hickory gives a strong, bacon-like flavor. Apple wood offers a mild, sweet taste.
You can adjust smoke levels to suit your taste. Light smoking adds subtle notes. Heavy smoking creates bold flavors. The low, slow cooking process also makes meat tender and juicy.
Smoked foods pair well with other ingredients. They add depth to salads, sandwiches, and pasta dishes.
Preservation Qualities
Smoking helps food last longer. The process removes moisture, which slows spoilage. Smoke particles coat the food, creating a barrier against bacteria.
This method was crucial before refrigeration. Today, it’s still useful for preserving food. Smoked meats and fish can last for weeks in the fridge.
The drying effect concentrates flavors. This makes smoked foods taste richer. It also changes the texture, creating a firmer bite.
You can combine smoking with other preservation methods. Salting or brining before smoking adds extra protection. This combo is great for making jerky or long-lasting fish.
Essential Smoking Techniques
Smoking meat is an art that combines time, temperature, and flavor. Different methods produce unique results in taste and texture. Let’s explore the main techniques you’ll use.
Set up your smoker with wood chips or chunks. Popular woods include hickory, apple, and mesquite. Each gives a distinct taste.
Keep the temperature steady throughout the cook. Use a meat thermometer to check doneness. Hot smoking can take several hours, depending on the size of your meat.
This technique is ideal for achieving that classic barbecue flavor and texture. The meat will be fully cooked and safe to eat right off the smoker.
Cold Smoking
Cold smoking adds flavor without fully cooking the food. You’ll use temperatures below 85°F. This method is perfect for cheese, fish, and nuts.
You’ll need a separate smoke generator for this technique. It keeps the heat away from the food while providing smoke.
Cold smoking can take anywhere from a few hours to several days. The longer the smoke exposure, the stronger the flavor.
Be careful with meats. They need to be cured first to prevent bacteria growth. Cold smoking is more about flavoring than cooking.
Smoke Roasting
Smoke roasting combines smoking and roasting. You’ll use higher temperatures, usually between 300°F and 350°F. This method is great for poultry and smaller cuts of meat.
Set up your smoker for indirect heat. Add wood chips for smoke flavor. The higher heat cooks the food faster than traditional smoking.
This technique gives you a crispy exterior and juicy interior. It’s perfect when you want smoky flavor but don’t have all day to cook.
Smoke roasting typically takes 1-3 hours. Use a meat thermometer to ensure proper doneness. The result is a delicious blend of roasted and smoked flavors.
Common Types of Smokers
Smokers come in several varieties, each with unique features and benefits. The main types are electric, charcoal, and pellet smokers. Each offers different levels of control, flavor, and ease of use.
Electric Smokers
Electric smokers are easy to use and maintain. You plug them in, set the temperature, and they do the work. They’re great for beginners and people who want consistent results.
These smokers use heating elements to produce smoke. You add wood chips to a tray for flavor. The temperature stays steady, which is good for long smoking sessions.
Electric smokers are often smaller and work well in apartments or small spaces. They don’t need constant attention, so you can set them and forget them.
One downside is they may not give as strong a smoky flavor as other types. They also need an outlet, so they’re not ideal for camping or tailgating.
Charcoal Smokers
Charcoal smokers give food a rich, smoky taste. They use charcoal as the main fuel source and wood chips for extra flavor. Many BBQ fans prefer them for the authentic flavor they produce.
These smokers need more skill to use. You have to manage the fire and temperature yourself. This gives you more control but also requires more attention.
Charcoal smokers come in different styles. Some popular types are:
Bullet smokers
Offset smokers
Kamado grills
They’re great for outdoor cooking and can be used anywhere. The main drawback is the need to buy and store charcoal.
Pellet Smokers
Pellet smokers offer a mix of convenience and flavor. They use wood pellets as fuel, which are fed into a firebox by an auger. This gives steady heat and smoke.
You can set the temperature precisely on most pellet smokers. They often have digital controls, making them easy to use. The pellets come in many wood types, letting you experiment with flavors.
These smokers are versatile. You can smoke, grill, and even bake with them. They’re good for long smoking sessions as the pellet hopper can hold enough fuel for hours of cooking.
Pellet smokers tend to be more expensive than other types. They also need electricity to run the auger and controls.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
