Smoker Recipes
Smoked BBQ Ribs.
Ingredients:
2 racks of baby back ribs
1 cup of your favorite BBQ rub
1 cup of BBQ sauce
Instructions:
Preheat your smoker to 225°F (107°C).
Rub the ribs generously with the BBQ rub, covering all sides.
Place the ribs in the smoker and smoke for 4-5 hours, or until the meat is tender and the internal temperature reaches 190°F (88°C).
During the last 30 minutes of smoking, baste the ribs with BBQ sauce.
Remove the ribs from the smoker, let them rest for a few minutes, then slice and serve.
Smoked Pulled Pork.
Ingredients:
5-6 lbs (2.3-2.7 kg) pork shoulder
1/4 cup of brown sugar
2 tablespoons of paprika
2 tablespoons of salt
1 tablespoon of black pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
BBQ sauce (optional)
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, and onion powder to make a rub.
Rub the pork shoulder with the spice mixture, covering it evenly.
Place the pork shoulder in the smoker and smoke for 8-10 hours, or until the internal temperature reaches 195°F (90°C).
Remove the pork from the smoker and let it rest for 30 minutes.
Use two forks to shred the meat, discarding any excess fat.
Serve the pulled pork on buns, and if desired, drizzle with BBQ sauce.
Smoked Brisket.
Ingredients:
8-10 lbs (3.6-4.5 kg) beef brisket
1/4 cup of coarse salt
1/4 cup of black pepper
1/4 cup of paprika
1/4 cup of brown sugar
2 tablespoons of garlic powder
2 tablespoons of onion powder
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the salt, black pepper, paprika, brown sugar, garlic powder, and onion powder to create a rub.
Rub the brisket with the spice mixture, ensuring it’s well coated.
Place the brisket in the smoker and smoke for 10-12 hours, or until the internal temperature reaches 200°F (93°C).
Remove the brisket from the smoker and let it rest for 30 minutes.
Slice the brisket against the grain and serve.
Smoked Salmon.
Ingredients:
2 lbs (0.9 kg) salmon fillets
1/4 cup of brown sugar
1/4 cup of coarse salt
2 tablespoons of black pepper
2 tablespoons of lemon juice
1 tablespoon of dill (optional)
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, mix the brown sugar, salt, black pepper, and lemon juice to create a paste.
Rub the paste over the salmon fillets, ensuring they are evenly coated.
Optional: Sprinkle dill over the salmon for added flavor.
Place the salmon fillets on the smoker racks and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
Remove the salmon from the smoker and let it rest for a few minutes before serving.
Smoked Chicken Wings.
Ingredients:
2 lbs (0.9 kg) chicken wings
2 tablespoons of olive oil
2 tablespoons of paprika
2 teaspoons of garlic powder
2 teaspoons of onion powder
1 teaspoon of salt
1 teaspoon of black pepper
BBQ sauce (optional)
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and black pepper to create a marinade.
Toss the chicken wings in the marinade, ensuring they are coated.
Place the wings on the smoker racks and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
Optional: During the last 30 minutes of smoking, brush the wings with BBQ sauce for added flavor.
Remove the wings from the smoker and let them rest for a few minutes before serving.
Smoked Stuffed Jalapeños.
Ingredients:
12 fresh jalapeños
8 oz (225 g) cream cheese
12 slices of bacon
1 teaspoon of garlic powder
1 teaspoon of onion powder
Toothpicks
Instructions:
Preheat your smoker to 225°F (107°C).
Cut the jalapeños in half lengthwise and remove the seeds and membranes.
In a bowl, mix the cream cheese, garlic powder, and onion powder.
Fill each jalapeño half with the cream cheese mixture.
Wrap each stuffed jalapeño with a slice of bacon and secure it with toothpicks.
Place the jalapeños on the smoker racks and smoke for 2-3 hours, or until the bacon is crispy.
Remove the toothpicks and serve.
Smoked Mac and Cheese.
Ingredients:
1 lb (0.45 kg) macaroni
4 cups of shredded cheese (cheddar, mozzarella, or a mix)
2 cups of milk
4 tablespoons of butter
2 tablespoons of all-purpose flour
1 teaspoon of salt
1 teaspoon of black pepper
Instructions:
Preheat your smoker to 225°F (107°C).
Cook the macaroni according to the package instructions, then drain and set aside.
In a saucepan, melt the butter over medium heat.
Add the flour, salt, and black pepper, and cook for 1-2 minutes, stirring constantly.
Slowly whisk in the milk and continue cooking until the mixture thickens.
Remove the sauce from the heat and stir in the shredded cheese until melted and smooth.
In a large foil pan or oven-safe dish, combine the cooked macaroni and cheese sauce.
Place the pan in the smoker and smoke for 1-2 hours, or until the top is golden and slightly crispy.
Serve hot.
Smoked Corn on the Cob.
Ingredients:
4 ears of corn
4 tablespoons of butter
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Peel back the husks of the corn, but do not remove them completely.
Remove the silk from the corn and discard.
Spread 1 tablespoon of butter on each ear of corn and season with salt and black pepper.
Pull the husks back over the corn to cover it.
Place the corn directly on the smoker racks and smoke for 1-2 hours, or until the corn is tender.
Remove the husks before serving.
Smoked Sweet Potatoes.
Ingredients:
4 medium sweet potatoes
2 tablespoons of olive oil
Salt and cinnamon to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Scrub the sweet potatoes and pierce them with a fork in a few places.
Rub the sweet potatoes with olive oil and sprinkle with salt and cinnamon.
Place the sweet potatoes directly on the smoker racks and smoke for 2-3 hours, or until they are tender.
Remove from the smoker and let them cool slightly before serving.
Smoked Apple Crisp.
Ingredients:
4-5 Granny Smith apples, peeled and sliced
1 cup of oats
1/2 cup of all-purpose flour
1/2 cup of brown sugar
1/4 cup of butter, melted
1 teaspoon of cinnamon
Vanilla ice cream (optional)
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, mix the oats, flour, brown sugar, melted butter, and cinnamon to make the crisp topping.
Place the sliced apples in a baking dish and sprinkle the crisp topping evenly over them.
Place the dish in the smoker and smoke for 1-2 hours, or until the apples are tender and the crisp topping is golden and crispy.
Serve warm with a scoop of vanilla ice cream if desired.
