Smoker Recipes
Smoked Beer Can Chicken.
Ingredients:
1 whole chicken (3-4 lbs)
1 can of beer
2 tablespoons of olive oil
2 tablespoons of your favorite poultry rub
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Remove any giblets from the chicken and pat it dry with paper towels.
Rub the chicken with olive oil, then season it with the poultry rub, salt, and black pepper.
Open the beer can and pour out about half of it.
Place the chicken upright onto the beer can, inserting the can into the cavity.
Place the chicken on the smoker racks and smoke for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Remove from the smoker, carefully remove the beer can, and let the chicken rest for a few minutes before carving and serving.
Smoked Stuffed Bell Peppers with Sausage and Rice.
Ingredients:
4 bell peppers (any color)
1/2 lb (225 g) ground sausage
1 cup of cooked rice
1/2 cup of diced onion
1/2 cup of diced tomatoes
1/4 cup of diced celery
2 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and black pepper to taste
Shredded cheese for topping (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, cook the ground sausage until browned. Remove any excess fat.
Add the diced onion, diced tomatoes, diced celery, minced garlic, dried oregano, dried basil, salt, and black pepper to the skillet. Cook for a few minutes to combine the flavors.
Stir in the cooked rice, then fill each bell pepper with the sausage 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 Garlic and Herb Butter Shrimp.
Ingredients:
1 lb (0.45 kg) large shrimp, peeled and deveined
4 tablespoons of unsalted butter, melted
4 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
1 tablespoon of chopped fresh dill
1 tablespoon of lemon juice
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, mix together the melted butter, minced garlic, chopped fresh parsley, chopped fresh dill, lemon juice, salt, and black pepper.
Toss the shrimp in the butter mixture until they are coated evenly.
Place the shrimp on a wire rack or in a grilling basket on the smoker racks.
Smoke the shrimp for 20-30 minutes, or until they are pink and cooked through.
Remove from the smoker and let them cool slightly before serving.
Smoked Stuffed Mushrooms with Crab and Cream Cheese.
Ingredients:
16 large white mushrooms
8 oz (225 g) lump crab meat
4 oz (113 g) cream cheese, softened
2 tablespoons of grated Parmesan cheese
2 tablespoons of chopped fresh parsley
1 tablespoon of lemon juice
1 teaspoon of Worcestershire sauce
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, mix together the lump crab meat, softened cream cheese, grated Parmesan cheese, chopped fresh parsley, lemon juice, Worcestershire sauce, salt, and black pepper.
Fill each mushroom cap with the crab and 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 melted and golden.
Remove from the smoker, let them cool slightly, and serve.
Smoked Brined Turkey Breast.
Ingredients:
1 turkey breast (4-5 lbs)
8 cups of water
1/2 cup of kosher salt
1/4 cup of brown sugar
2 tablespoons of black peppercorns
2 tablespoons of dried rosemary
2 tablespoons of dried thyme
2 tablespoons of garlic powder
2 tablespoons of onion powder
Olive oil for brushing
Instructions:
Preheat your smoker to 225°F (107°C).
In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, dried rosemary, dried thyme, garlic powder, and onion powder. Stir until the salt and sugar dissolve.
Place the turkey breast in the brine and refrigerate for at least 4 hours, or overnight.
Remove the turkey breast from the brine and pat it dry with paper towels.
Brush the turkey breast with olive oil.
Place the turkey breast on the smoker racks and smoke for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Remove from the smoker and let it rest for a few minutes before slicing and serving.
Smoked Stuffed Zucchini with Quinoa and Cheese.
Ingredients:
4 zucchinis
1 cup of cooked quinoa
1/2 cup of shredded cheddar cheese
1/4 cup of diced red bell pepper
1/4 cup of diced green bell pepper
2 tablespoons of chopped fresh basil
2 tablespoons of chopped fresh parsley
1 tablespoon of olive oil
Salt and black pepper to taste
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 bowl, mix together the cooked quinoa, shredded cheddar cheese, diced red bell pepper, diced green bell pepper, chopped fresh basil, chopped fresh parsley, olive oil, salt, and black pepper.
Fill each zucchini half with the quinoa and cheese mixture.
Place the stuffed zucchinis on the smoker racks and smoke for 1-2 hours, or until the zucchinis are tender.
Remove from the smoker, let them cool slightly, and serve.
Smoked Peach Cobbler.
Ingredients:
4 cups of sliced peaches (fresh or canned)
1 cup of all-purpose flour
1 cup of granulated sugar
1 cup of milk
1/2 cup of unsalted butter, melted
2 teaspoons of baking powder
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
Vanilla ice cream for serving (optional)
Instructions:
Preheat your smoker to 225°F (107°C).
Place the sliced peaches in a baking dish.
In a bowl, mix together the flour, sugar, milk, melted butter, baking powder, vanilla extract, and ground cinnamon until well combined.
Pour the batter over the peaches in the baking dish.
Place the baking dish on the smoker racks and smoke for 1-2 hours, or until the cobbler is golden and bubbly.
Remove from the smoker and let it cool slightly.
Serve warm with a scoop of vanilla ice cream if desired.
Smoked Jerk Chicken.
Ingredients:
4 chicken quarters (legs and thighs)
3 tablespoons of jerk seasoning
2 tablespoons of olive oil
2 tablespoons of soy sauce
2 tablespoons of lime juice
1 tablespoon of brown sugar
1 teaspoon of dried thyme
1 teaspoon of ground allspice
1 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 jerk seasoning, olive oil, soy sauce, lime juice, brown sugar, dried thyme, ground allspice, garlic powder, salt, and black pepper to make the marinade.
Rub the chicken quarters with the marinade until they are coated evenly.
Place the chicken quarters 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 Bacon-Wrapped Asparagus.
Ingredients:
1 lb (0.45 kg) asparagus spears, woody ends trimmed
8-10 slices of bacon
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).
In a bowl, toss the asparagus spears with olive oil, balsamic vinegar, salt, and black pepper until they are coated evenly.
Bundle 4-5 asparagus spears together and wrap them with a slice of bacon.
Repeat with the remaining asparagus and bacon slices.
Place the bacon-wrapped asparagus bundles on the smoker racks and smoke for 30-40 minutes, or until the bacon is crispy and the asparagus is tender.
Remove from the smoker and let them cool slightly before serving.
Smoked Chocolate Chip Cookies.
Ingredients:
2 1/4 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of unsalted butter, softened
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 large eggs
1 teaspoon of vanilla extract
2 cups of chocolate chips
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips.
Drop rounded tablespoons of cookie dough onto a baking sheet or use a cookie scoop.
Place the baking sheet on the smoker racks and smoke for 30-40 minutes, or until the cookies are golden and set.
Remove from the smoker and let them cool slightly before serving.
