Smoker Recipes
Smoked Stuffed Cabbage Rolls.
Ingredients:
1 large head of cabbage
1 lb (0.45 kg) ground beef
1 cup of cooked rice
1/2 cup of diced onion
1/2 cup of diced bell pepper
2 cloves of garlic, minced
1 can (14 oz) of tomato sauce
1 can (14 oz) of diced tomatoes
2 tablespoons of brown sugar
1 tablespoon of Worcestershire sauce
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Carefully remove the cabbage leaves and blanch them in boiling water for 2-3 minutes. Drain and set aside.
In a skillet, brown the ground beef with diced onion, diced bell pepper, and minced garlic.
Add the cooked rice, salt, and black pepper to the skillet. Cook for a few minutes to combine the flavors.
Place a spoonful of the beef and rice mixture on each cabbage leaf, then roll tightly and secure with toothpicks.
In a bowl, mix together the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, salt, and black pepper to create the sauce.
Place the cabbage rolls in a baking dish and pour the sauce over them.
Place the baking dish on the smoker racks and smoke for 2-3 hours, or until the cabbage is tender.
Remove from the smoker, let them cool slightly, and serve.
Smoked Stuffed Portobello Mushrooms with Spinach and Feta.
Ingredients:
4 large Portobello mushrooms
2 cups of fresh spinach, chopped
1 cup of crumbled feta cheese
1/4 cup of diced red onion
2 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
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 skillet, sauté the spinach, red onion, and minced garlic with olive oil until wilted.
Remove the skillet from heat and stir in the crumbled feta cheese, balsamic vinegar, salt, and black pepper.
Fill each mushroom cap with the spinach and feta 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 melted and golden.
Remove from the smoker, let them cool slightly, and serve.
Smoked Lemon-Pepper Chicken Wings.
Ingredients:
2 lbs (0.9 kg) chicken wings
2 tablespoons of olive oil
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon of freshly ground black pepper
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the olive oil, lemon zest, lemon juice, black pepper, salt, garlic powder, and onion powder to make the marinade.
Toss the chicken wings in the marinade until they are coated evenly.
Place the wings on the smoker racks and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
Remove from the smoker and let them rest for a few minutes before serving.
Smoked Sweet and Spicy Chicken Drumsticks.
Ingredients:
8 chicken drumsticks
1/4 cup of brown sugar
2 tablespoons of paprika
1 tablespoon of chili powder
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of cayenne pepper (adjust to taste)
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, mix together the brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a dry rub.
Rub the drumsticks with the spice mixture until they are coated thoroughly.
Place the drumsticks on the smoker racks and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
Remove from the smoker and let them rest for a few minutes before serving.
Smoked Teriyaki Beef Skewers.
Ingredients:
1.5 lbs (0.7 kg) beef sirloin or flank steak, cut into cubes
1/2 cup of teriyaki sauce
2 tablespoons of soy sauce
2 tablespoons of honey
2 cloves of garlic, minced
1 tablespoon of grated fresh ginger
1 tablespoon of sesame oil
Wooden skewers (soaked in water for 30 minutes)
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the teriyaki sauce, soy sauce, honey, minced garlic, grated ginger, and sesame oil to make the marinade.
Thread the beef cubes onto the soaked wooden skewers.
Place the skewers in a shallow dish and pour the marinade over them, ensuring they are coated.
Place the skewers on the smoker racks and smoke for 1.5-2 hours, or until the beef is cooked to your desired doneness.
Remove from the smoker and let them rest for a few minutes before serving.
Smoked Chili.
Ingredients:
2 lbs (0.9 kg) ground beef
1 onion, diced
3 cloves of garlic, minced
2 cans (14 oz each) of diced tomatoes
1 can (14 oz) of tomato sauce
1 can (14 oz) of kidney beans, drained and rinsed
1 can (14 oz) of black beans, drained and rinsed
1 can (14 oz) of pinto beans, drained and rinsed
2 tablespoons of chili powder
1 tablespoon of ground cumin
1 teaspoon of paprika
1 teaspoon of dried oregano
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a skillet, brown the ground beef with diced onion and minced garlic.
Drain the excess fat from the skillet.
Transfer the beef mixture to a large foil pan or oven-safe dish.
Add the diced tomatoes, tomato sauce, kidney beans, black beans, pinto beans, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir to combine.
Place the pan in the smoker and smoke for 3-4 hours, or until the flavors are well blended and the chili has thickened.
Remove from the smoker and let it cool slightly before serving.
Smoked Stuffed Squash with Quinoa and Vegetables.
Ingredients:
2 medium-sized squash (zucchini, yellow squash, or a mix)
1 cup of cooked quinoa
1/2 cup of diced bell pepper
1/2 cup of diced zucchini
1/2 cup of diced onion
1/2 cup of diced tomatoes
2 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh parsley
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Cut the squash in half lengthwise and scoop out the seeds, creating a hollow cavity.
In a skillet, sauté the diced bell pepper, diced zucchini, diced onion, diced tomatoes, and minced garlic with olive oil until tender.
Remove the skillet from heat and stir in the cooked quinoa, chopped fresh basil, chopped fresh parsley, salt, and black pepper.
Fill each squash half with the quinoa and vegetable mixture.
Place the stuffed squash on the smoker racks and smoke for 1-2 hours, or until the squash is tender.
Remove from the smoker, let them cool slightly, and serve.
Smoked Maple-Bourbon Pork Chops.
Ingredients:
4 pork chops
1/4 cup of maple syrup
2 tablespoons of bourbon
2 tablespoons of Dijon mustard
1 tablespoon of soy sauce
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 maple syrup, bourbon, Dijon mustard, soy sauce, smoked paprika, garlic powder, salt, and black pepper to make the glaze.
Brush both sides of the pork chops with the glaze.
Place the pork chops on the smoker racks and smoke 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 Eggplant Dip (Baba Ganoush).
Ingredients:
2 medium-sized eggplants
1/4 cup of tahini
2 cloves of garlic, minced
Juice of 1 lemon
2 tablespoons of olive oil
1 teaspoon of ground cumin
Salt and black pepper to taste
Chopped fresh parsley for garnish
Instructions:
Preheat your smoker to 225°F (107°C).
Pierce the eggplants with a fork in a few places.
Place the eggplants on the smoker racks and smoke for 1-2 hours, or until the flesh is tender and the skin is charred.
Remove the eggplants from the smoker and let them cool slightly.
Cut the eggplants in half lengthwise and scoop out the flesh, discarding the skin.
In a blender or food processor, combine the eggplant flesh, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend until smooth.
Transfer the dip to a serving bowl, garnish with chopped fresh parsley, and serve with pita bread or crackers.
Smoked Banana S’mores.
Ingredients:
4 ripe bananas, unpeeled
1 cup of mini marshmallows
1 cup of chocolate chips
Crushed graham crackers for topping
Instructions:
Preheat your smoker to 225°F (107°C).
Place the unpeeled bananas directly on the smoker racks and smoke for 30-40 minutes, or until the peels are blackened and the bananas are soft.
Remove the bananas from the smoker and let them cool slightly.
Carefully peel the bananas and slice them lengthwise, creating a pocket.
Stuff the banana pockets with mini marshmallows and chocolate chips.
Place the stuffed bananas back on the smoker racks and smoke for an additional 10-15 minutes, or until the marshmallows are melted and gooey.
Remove from the smoker, sprinkle with crushed graham crackers, and serve warm.
