Smoker Recipes
Smoked Maple-Bourbon Pork Ribs.
Ingredients:
2 racks of pork ribs
1/4 cup of maple syrup
2 tablespoons of bourbon
2 tablespoons of Dijon mustard
2 tablespoons of soy sauce
1 tablespoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion 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, onion powder, salt, and black pepper to make the glaze.
Rub the pork ribs with the glaze, coating them on both sides.
Place the ribs on the smoker racks and smoke for 4-5 hours, or until the meat is tender and pulls away from the bones.
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 Jalapeños with Cream Cheese and Bacon.
Ingredients:
16 large jalapeños
8 oz (225 g) cream cheese
8 slices of bacon, cooked and crumbled
2 tablespoons of chopped fresh cilantro
1 tablespoon of minced garlic
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
Cut the jalapeños in half lengthwise and remove the seeds and membranes.
In a bowl, combine the cream cheese, crumbled bacon, chopped fresh cilantro, minced garlic, salt, and black pepper.
Fill each jalapeño half with the cream cheese mixture.
Place the stuffed jalapeños on the smoker racks and smoke for 1-2 hours, or until the peppers are tender and the filling is melted and golden.
Remove from the smoker, let them cool slightly, and serve.
Smoked Beef Brisket.
Ingredients:
8-10 lbs (3.6-4.5 kg) beef brisket
2 tablespoons of paprika
2 tablespoons of brown sugar
1 tablespoon of chili powder
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of ground black pepper
1 tablespoon of salt
1 teaspoon of cayenne pepper (optional)
Wood chips or chunks (such as hickory or oak)
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the paprika, brown sugar, chili powder, garlic powder, onion powder, ground black pepper, salt, and cayenne pepper (if desired) to create a dry rub.
Rub the dry rub all over the beef brisket, coating it thoroughly.
Place the brisket on the smoker racks, fat side up.
Add wood chips or chunks to the smoker for smoke generation.
Smoke the brisket for 10-12 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender.
Remove from the smoker and let it rest, wrapped in foil, for at least 30 minutes before slicing and serving.
Smoked Cajun Shrimp Boil.
Ingredients:
2 lbs (0.9 kg) large shrimp, deveined and shells on
1 lb (0.45 kg) baby red potatoes
4 ears of corn, husked and cut into thirds
1 lb (0.45 kg) smoked sausage, sliced
1 onion, cut into wedges
4 cloves of garlic, minced
2 tablespoons of Cajun seasoning
2 tablespoons of melted butter
Juice of 1 lemon
Salt to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a large bowl, combine the shrimp, baby red potatoes, corn, smoked sausage, onion wedges, minced garlic, Cajun seasoning, melted butter, lemon juice, and salt. Toss until well coated.
Transfer the mixture to a large foil pan or disposable aluminum pan.
Place the pan on the smoker racks and smoke for 1-2 hours, or until the shrimp are pink and cooked through and the potatoes are tender.
Remove from the smoker and serve the shrimp boil directly from the pan.
Smoked Teriyaki Salmon.
Ingredients:
2 lbs (0.9 kg) salmon fillets
1/2 cup of teriyaki sauce
1/4 cup of honey
2 tablespoons of soy sauce
2 tablespoons of minced fresh ginger
2 tablespoons of minced garlic
1 tablespoon of sesame oil
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the teriyaki sauce, honey, soy sauce, minced fresh ginger, minced garlic, sesame oil, salt, and black pepper to make the marinade.
Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are coated.
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 from the smoker and let them rest for a few minutes before serving.
Smoked Stuffed Pork Tenderloin.
Ingredients:
2 pork tenderloins
4 oz (113 g) cream cheese
1/2 cup of chopped spinach
1/4 cup of diced sun-dried tomatoes
2 tablespoons of chopped fresh basil
2 tablespoons of minced garlic
Salt and black pepper to taste
Butcher’s twine for tying
Instructions:
Preheat your smoker to 225°F (107°C).
Butterfly the pork tenderloins by cutting them lengthwise down the center, being careful not to cut them all the way through.
In a bowl, combine the cream cheese, chopped spinach, diced sun-dried tomatoes, chopped fresh basil, minced garlic, salt, and black pepper.
Spread the cream cheese mixture onto the inside of each butterflied pork tenderloin.
Roll the tenderloins back up and secure them with butcher’s twine, tying them at regular intervals.
Place the stuffed pork tenderloins on the smoker racks and smoke for 1-2 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 BBQ Meatballs.
Ingredients:
1 lb (0.45 kg) ground beef
1/2 cup of breadcrumbs
1/4 cup of minced onion
2 cloves of garlic, minced
1/4 cup of milk
1/4 cup of grated Parmesan cheese
1/4 cup of chopped fresh parsley
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 teaspoon of smoked paprika
1/2 teaspoon of salt
1/4 teaspoon of black pepper
BBQ sauce for glazing
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the ground beef, breadcrumbs, minced onion, minced garlic, milk, grated Parmesan cheese, chopped fresh parsley, dried oregano, dried basil, smoked paprika, salt, and black pepper. Mix until well combined.
Roll the mixture into meatballs, about 1 inch in diameter.
Place the meatballs on the smoker racks and smoke for 2-3 hours, or until they are cooked through.
Brush the meatballs with BBQ sauce and continue smoking for an additional 10-15 minutes, or until the sauce is sticky and caramelized.
Remove from the smoker and let them cool slightly before serving.
Smoked Stuffed Pork Chops with Apple and Sage.
Ingredients:
4 bone-in pork chops
1 cup of diced apples
1/2 cup of diced onion
1/4 cup of chopped fresh sage
2 tablespoons of olive oil
2 tablespoons of apple cider vinegar
1 tablespoon of honey
Salt and black pepper to taste
Instructions:
Preheat your smoker to 225°F (107°C).
In a skillet, sauté the diced apples and diced onion with olive oil until softened.
Remove the skillet from heat and stir in the chopped fresh sage, apple cider vinegar, honey, salt, and black pepper.
Cut a pocket into each pork chop, being careful not to cut all the way through.
Stuff each pork chop with the apple and sage mixture.
Place the stuffed pork chops on the smoker racks 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 serving.
Smoked Pineapple Upside-Down Cake.
Ingredients:
1 1/2 cups of all-purpose flour
1 cup of granulated sugar
1/2 cup of unsalted butter, melted
1/2 cup of milk
2 eggs
2 teaspoons of baking powder
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup of pineapple tidbits, drained
1/2 cup of brown sugar
Maraschino cherries for topping
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, whisk together the all-purpose flour, granulated sugar, melted butter, milk, eggs, baking powder, vanilla extract, and salt until smooth.
Spread the brown sugar evenly on the bottom of a greased baking dish.
Arrange the pineapple tidbits on top of the brown sugar, then pour the cake batter over the pineapple.
Place the baking dish on the smoker racks and smoke for 1-2 hours, or until a toothpick inserted into the center comes out clean.
Remove from the smoker and let it cool slightly before inverting onto a serving plate.
Garnish with maraschino cherries and serve warm.
Smoked Salmon and Dill Dip.
Ingredients:
8 oz (225 g) smoked salmon, flaked
8 oz (225 g) cream cheese, softened
1/4 cup of sour cream
2 tablespoons of chopped fresh dill
1 tablespoon of lemon juice
1 teaspoon of grated lemon zest
Salt and black pepper to taste
Crackers or sliced baguette for serving
Instructions:
Preheat your smoker to 225°F (107°C).
In a bowl, combine the flaked smoked salmon, softened cream cheese, sour cream, chopped fresh dill, lemon juice, lemon zest, salt, and black pepper. Mix until well combined.
Transfer the mixture to a small baking dish or a heatproof dish.
Place the dish on the smoker racks and smoke for 1-2 hours, or until the dip is heated through and has a subtle smoky flavor.
Remove from the smoker and let it cool slightly.
Serve the smoked salmon and dill dip with crackers or sliced baguette.
