Smoker Recipes
Smoked Pork Tenderloin.
Ingredients:
2 pork tenderloins
2 tablespoons of olive oil
2 tablespoons of Dijon mustard
2 tablespoons of honey
1 tablespoon of dried thyme
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Rub the pork tenderloins with olive oil, Dijon mustard, honey, dried thyme, salt, and black pepper.
Place the tenderloins in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
Remove from the smoker and let them rest for a few minutes before slicing and serving.
Smoked Shrimp Skewers.
Ingredients:
1 lb (0.45 kg) large shrimp, peeled and deveined
2 tablespoons of olive oil
2 tablespoons of lemon juice
2 cloves of garlic, minced
1 teaspoon of paprika
Salt and black pepper to taste
Wooden skewers (soaked in water for 30 minutes)
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the olive oil, lemon juice, minced garlic, paprika, salt, and black pepper.
Thread the shrimp onto the soaked wooden skewers.
Brush the shrimp skewers with the marinade.
Place the skewers on the smoker racks and smoke for 30-40 minutes, or until the shrimp are opaque and cooked through.
Serve the smoked shrimp skewers as an appetizer or main dish.
Smoked Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
1 lb (0.45 kg) ground beef
1 cup of cooked rice
1/2 cup of diced onion
1/2 cup of diced tomatoes
1/4 cup of tomato sauce
2 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and black pepper to taste
Shredded cheese (optional)
Instructions:
Preheat your smoker to 225°F (107°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet, brown the ground beef with diced onion and minced garlic.
Add the cooked rice, diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper to the skillet. Cook for a few minutes to combine the flavors.
Stuff the bell peppers with the beef and rice mixture.
Place the stuffed bell peppers on the smoker racks and smoke for 1-2 hours, or until the peppers are tender.
Optional: Sprinkle shredded cheese on top of the peppers during the last 10 minutes of smoking.
Remove from the smoker and let them cool slightly before serving.
Smoked Stuffed Portobello Mushrooms.
Ingredients:
4 large Portobello mushrooms
1 cup of breadcrumbs
1/2 cup of shredded mozzarella cheese
1/4 cup of grated Parmesan cheese
2 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
2 tablespoons of olive oil
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Remove the stems from the Portobello mushrooms and scrape out the gills.
In a bowl, combine the breadcrumbs, mozzarella cheese, Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and black pepper.
Fill each mushroom cap with the breadcrumb mixture.
Place the stuffed mushrooms on the smoker racks and smoke for 1-2 hours, or until the mushrooms are tender and the cheese is melted and golden.
Remove from the smoker and let them cool slightly before serving.
Smoked Teriyaki Chicken Thighs.
Ingredients:
8 chicken thighs
1/2 cup of teriyaki sauce
2 tablespoons of soy sauce
2 tablespoons of honey
2 tablespoons of rice vinegar
1 tablespoon of minced ginger
1 tablespoon of minced garlic
Sesame seeds and chopped green onions for garnish
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, minced ginger, and minced garlic to make the marinade.
Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Allow them to marinate for at least 30 minutes, or up to 2 hours.
Remove the chicken thighs from the marinade and discard the excess marinade.
Place the chicken thighs on the smoker racks and smoke for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C).
Remove from the smoker and let them rest for a few minutes before garnishing with sesame seeds and chopped green onions.
Smoked Stuffed Zucchini Boats.
Ingredients:
4 zucchinis
1 lb (0.45 kg) ground turkey or chicken
1 cup of cooked quinoa
1/2 cup of diced onion
1/2 cup of diced bell pepper
1/2 cup of marinara sauce
2 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of Italian seasoning
Salt and black pepper to taste
Shredded mozzarella cheese (optional)
Instructions:
Preheat your smoker to 225°F (107°C).
Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a boat-like shape.
In a skillet, brown the ground turkey or chicken with diced onion, diced bell pepper, and minced garlic.
Add the cooked quinoa, marinara sauce, Italian seasoning, salt, and black pepper to the skillet. Cook for a few minutes to combine the flavors.
Fill each zucchini boat with the turkey or chicken mixture.
Place the stuffed zucchini boats on the smoker racks and smoke for 1-2 hours, or until the zucchini are tender.
Optional: Sprinkle shredded mozzarella cheese on top of the boats during the last 10 minutes of smoking.
Remove from the smoker and let them cool slightly before serving.
Smoked Sausage and Potato Foil Packets.
Ingredients:
4 smoked sausages, sliced
4 cups of diced potatoes
1 cup of diced bell pepper
1 cup of diced onion
2 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of smoked paprika
Salt and black pepper to taste
Chopped fresh parsley for garnish
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the sliced smoked sausages, diced potatoes, diced bell pepper, diced onion, minced garlic, olive oil, smoked paprika, salt, and black pepper. Toss to coat everything evenly.
Divide the mixture equally among four large sheets of aluminum foil.
Fold the foil tightly to create sealed packets.
Place the foil packets on the smoker racks and smoke for 1.5-2 hours, or until the potatoes are tender.
Carefully open the foil packets, garnish with chopped fresh parsley, and serve.
Smoked Maple-Glazed Salmon.
Ingredients:
2 lbs (0.9 kg) salmon fillets
1/4 cup of maple syrup
2 tablespoons of soy sauce
2 tablespoons of Dijon mustard
2 tablespoons of lemon juice
1 tablespoon of minced fresh dill (optional)
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, lemon juice, minced fresh dill, salt, and black pepper to make the glaze.
Place the salmon fillets on the smoker racks and brush them with the glaze.
Smoke the salmon for 1.5-2 hours, or until the internal temperature reaches 145°F (63°C).
Brush with more glaze every 30 minutes during smoking.
Remove from the smoker and let them rest for a few minutes before serving.
Smoked Stuffed Mushrooms with Cream Cheese and Bacon.
Ingredients:
16 large white mushrooms
8 oz (225 g) cream cheese
1/2 cup of grated Parmesan cheese
8 slices of bacon, cooked and crumbled
2 tablespoons of chopped fresh parsley
1 tablespoon of minced garlic
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Remove the stems from the mushrooms and set them aside.
In a bowl, combine the cream cheese, grated Parmesan cheese, crumbled bacon, chopped fresh parsley, minced garlic, salt, and black pepper.
Stuff each mushroom cap with the cream cheese mixture.
Finely chop the mushroom stems and add them to the cream cheese mixture.
Place the stuffed mushrooms on the smoker racks and smoke for 1-2 hours, or until the mushrooms are tender and the filling is golden and bubbly.
Remove from the smoker and let them cool slightly before serving.
Smoked Applewood-Glazed Chicken Drumsticks.
Ingredients:
8 chicken drumsticks
1/2 cup of apple juice
1/4 cup of apple cider vinegar
2 tablespoons of soy sauce
2 tablespoons of honey
1 tablespoon of Dijon mustard
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the apple juice, apple cider vinegar, soy sauce, honey, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper to make the glaze.
Place the chicken drumsticks on the smoker racks and brush them with the glaze.
Smoke the drumsticks for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
Brush with more glaze every 30 minutes during smoking.
Remove from the smoker and let them rest for a few minutes before serving.
