Welcome to the ultimate collection of 30+ Oklahoma Joe Smoker Recipes! Whether you’re a seasoned pitmaster or a novice backyard griller, there’s something about the aroma of smoked meat that evokes memories of warm summer days and cherished gatherings.
The Oklahoma Joe smoker is a favorite among barbecue enthusiasts for its ability to infuse rich, smoky flavors into a wide variety of dishes.
From succulent briskets and tender ribs to flavorful vegetables and delectable desserts, the possibilities are endless. In this blog, we’ll explore a diverse range of recipes that will elevate your smoking game and impress your family and friends.
Get ready to fire up that smoker and dive into mouthwatering creations that celebrate the art of outdoor cooking!
30+ Delicious Oklahoma Joe Smoker Recipes for Every BBQ Lover
As you venture into the world of smoking with your Oklahoma Joe smoker, remember that the joy of barbecuing comes not only from the delicious food you create but also from the memories you make while sharing it with others.
With these 30+ Oklahoma Joe Smoker Recipes, you’ll have plenty of options to experiment with different flavors and techniques. Whether you’re hosting a backyard barbecue, preparing a cozy family meal, or simply looking to satisfy your smoky cravings, these recipes will help you achieve the perfect balance of flavor and tenderness.
So, grab your favorite cuts of meat, some fresh vegetables, and a few spices, and get ready to impress your guests with your smoking prowess!
Smoked Brisket with Texas Rub
This Smoked Brisket with Texas Rub is a true barbecue classic that highlights the rich, beefy flavor of brisket, enhanced by a robust blend of spices. The smoking process tenderizes the meat, allowing it to absorb the aromatic wood smoke. Ideal for any gathering, this dish will have your guests raving about your smoking skills. The key to this recipe is patience, allowing the brisket to cook low and slow, ensuring each bite melts in your mouth.
Ingredients
- For the Brisket:
- 1 (10-12 pound) whole packer brisket, trimmed
- For the Texas Rub:
- 1/4 cup kosher salt
- 1/4 cup freshly ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper (adjust for heat preference)
Instructions
- Prepare the Brisket:
- Start by trimming any excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor.
- Make the Texas Rub:
- In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
- Season the Brisket:
- Generously coat the brisket with the rub, pressing it into the meat. Wrap it in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking. Preheat to 225°F (107°C). Use a mix of oak and hickory wood for the best flavor.
- Smoke the Brisket:
- Place the brisket fat-side up on the smoker grate. Close the lid and smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C).
- Wrap the Brisket:
- Once the brisket reaches an internal temperature of 165°F (74°C), wrap it in butcher paper or aluminum foil to keep it moist.
- Rest the Brisket:
- After reaching the desired temperature, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
This Smoked Brisket with Texas Rub is the epitome of barbecue excellence. With its perfectly tender texture and a smoky flavor that penetrates deeply, it’s sure to be a hit at any cookout. Pair it with classic sides like coleslaw and baked beans, and watch as your guests come back for seconds. Smoking brisket may take time, but the resulting flavor and tenderness make it well worth the wait. Master this recipe, and you’ll impress every barbecue lover in your circle!
Smoked Chicken Thighs with Honey BBQ Glaze
Juicy and flavorful, these Smoked Chicken Thighs with Honey BBQ Glaze offer a perfect balance of sweet and savory. Smoking chicken thighs enhances their natural juices, creating a dish that is both tender and packed with flavor. The honey BBQ glaze caramelizes beautifully on the grill, providing a sticky finish that will have everyone licking their fingers. This recipe is excellent for family dinners or casual get-togethers and is sure to please both adults and kids alike.
Ingredients
- For the Chicken:
- 8 bone-in, skin-on chicken thighs
- For the Honey BBQ Glaze:
- 1 cup your favorite BBQ sauce
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 250°F (121°C). Use a mix of applewood and cherry wood for a sweet smoky flavor.
- Smoke the Chicken:
- Place the seasoned chicken thighs skin-side up on the smoker grate. Smoke for 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
- Make the Honey BBQ Glaze:
- While the chicken is smoking, combine the BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder in a saucepan over medium heat. Stir until well combined and simmer for about 10 minutes.
- Glaze the Chicken:
- In the last 30 minutes of cooking, brush the honey BBQ glaze over the chicken thighs, allowing it to caramelize.
- Finish Cooking:
- Continue to smoke the chicken until it reaches an internal temperature of 175°F (80°C) for optimal tenderness.
- Rest and Serve:
- Once cooked, remove the chicken thighs from the smoker and let them rest for about 10 minutes before serving.
These Smoked Chicken Thighs with Honey BBQ Glaze are the perfect addition to any barbecue spread. The smoky flavor, combined with the sweet and tangy glaze, creates a mouthwatering dish that will have your guests asking for the recipe. Serve them with grilled vegetables, cornbread, or a light salad for a well-rounded meal. With just a few ingredients and simple steps, you can elevate your grilling game and impress everyone around your smoker.
Smoked Pulled Pork Sandwiches with Coleslaw
Smoked Pulled Pork Sandwiches with Coleslaw are the ultimate comfort food for any barbecue lover. This recipe transforms a pork shoulder into tender, flavorful pulled pork that can be enjoyed on its own or piled high on a bun. The addition of a tangy coleslaw adds crunch and freshness, perfectly complementing the richness of the smoked meat. Ideal for parties or casual gatherings, these sandwiches are guaranteed crowd-pleasers that showcase the best of barbecue culture.
Ingredients
- For the Pulled Pork:
- 1 (8-10 pound) pork shoulder (butt)
- For the Dry Rub:
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- For the Coleslaw:
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- For Serving:
- Hamburger buns
- BBQ sauce (optional)
Instructions
- Prepare the Pork:
- Trim excess fat from the pork shoulder and score the fat cap in a crosshatch pattern. This helps render the fat and adds flavor.
- Make the Dry Rub:
- In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix until well blended.
- Season the Pork:
- Generously coat the pork shoulder with the dry rub, pressing it into the meat. Wrap it in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 225°F (107°C). Use a combination of hickory and applewood for a balanced smoky flavor.
- Smoke the Pork:
- Place the pork shoulder in the smoker and smoke for approximately 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
- Prepare the Coleslaw:
- In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate until ready to serve.
- Shred the Pork:
- Once the pork reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes. Then, shred the meat using two forks.
- Assemble the Sandwiches:
- Pile shredded pork onto hamburger buns, top with coleslaw, and drizzle with your favorite BBQ sauce if desired.
These Smoked Pulled Pork Sandwiches with Coleslaw are a fantastic way to enjoy the rich, smoky flavors of barbecued pork. The contrast between the succulent pulled pork and the crunchy coleslaw makes for a satisfying bite, perfect for any occasion. Whether you’re hosting a backyard barbecue or enjoying a cozy family dinner, this recipe is sure to impress. Leftovers can be easily reheated and used for other dishes, making it a versatile option for meal prep. Enjoy the smoky goodness of this classic dish and celebrate the art of smoking meat with every delicious bite!
Smoked Ribs with Homemade BBQ Sauce
These Smoked Ribs with Homemade BBQ Sauce are the epitome of backyard barbecue perfection. The slow-smoking process infuses the meat with deep flavors while keeping it tender and juicy. The homemade BBQ sauce, with its balance of sweet, tangy, and spicy elements, elevates the dish to new heights. Whether you’re hosting a summer cookout or just indulging in a comforting meal, these ribs are guaranteed to impress your guests and satisfy your cravings for smoky, savory goodness.
Ingredients
- For the Ribs:
- 2 racks of baby back ribs
- For the Dry Rub:
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- For the BBQ Sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Ribs:
- Remove the membrane from the back of the ribs for better flavor and tenderness. Rinse and pat dry.
- Make the Dry Rub:
- In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cayenne pepper.
- Season the Ribs:
- Generously apply the dry rub to both sides of the ribs, pressing it into the meat. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 225°F (107°C). Use a combination of hickory and cherry wood for a sweet, smoky flavor.
- Smoke the Ribs:
- Place the ribs bone-side down on the smoker grate. Smoke for 3 hours, maintaining a steady temperature.
- Prepare the BBQ Sauce:
- While the ribs are smoking, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper in a saucepan. Simmer on medium heat for about 15 minutes, stirring occasionally, until thickened.
- Glaze the Ribs:
- After 3 hours, remove the ribs from the smoker and brush a generous amount of BBQ sauce on both sides. Wrap the ribs in aluminum foil and return them to the smoker for another 2 hours.
- Finish Cooking:
- After 2 hours, remove the ribs from the foil, brush with more BBQ sauce, and smoke for an additional 30 minutes to caramelize the glaze.
- Rest and Serve:
- Allow the ribs to rest for 10 minutes before slicing. Serve with additional BBQ sauce on the side.
These Smoked Ribs with Homemade BBQ Sauce are a crowd favorite that highlights the art of slow-cooked barbecue. The combination of a flavorful dry rub and a rich, tangy sauce creates an irresistible dish that’s perfect for summer gatherings or family dinners. The process may take some time, but the end result—tender, smoky ribs with a sticky glaze—is well worth the effort. Pair with classic sides like coleslaw and cornbread for a true barbecue feast that will leave your guests raving about your grilling prowess.
Smoked Sausage and Peppers
This Smoked Sausage and Peppers dish is a flavorful and easy-to-make recipe that showcases the versatility of the Oklahoma Joe smoker. The combination of juicy smoked sausage and colorful bell peppers creates a vibrant and delicious meal that can be served on its own or as a filling for sandwiches or tacos. Perfect for a quick weeknight dinner or a weekend barbecue, this dish offers a delightful balance of smoky, savory, and slightly sweet flavors, making it a guaranteed hit for any gathering.
Ingredients
- For the Sausage and Peppers:
- 2 pounds smoked sausage (such as kielbasa or andouille), sliced into 1-inch pieces
- 3 bell peppers (red, yellow, and green), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 250°F (121°C). Use a mix of applewood and oak for a mild smokiness.
- Prepare the Vegetables:
- In a large mixing bowl, combine sliced bell peppers, onion, olive oil, Italian seasoning, salt, and pepper. Toss until the vegetables are well coated.
- Smoke the Sausage:
- Place the sliced sausage on the smoker grate and smoke for about 1 hour, stirring occasionally to ensure even cooking.
- Add the Vegetables:
- After the sausage has smoked for 1 hour, add the seasoned vegetables to the smoker. Spread them out around the sausage to ensure they cook evenly.
- Continue Smoking:
- Smoke the sausage and peppers together for an additional 30 to 45 minutes, or until the vegetables are tender and the sausage is heated through.
- Serve:
- Remove the sausage and peppers from the smoker and serve hot. They can be served on buns, over rice, or as a stand-alone dish.
This Smoked Sausage and Peppers dish is not only delicious but also incredibly versatile. The smoky sausage combined with the sweetness of the roasted peppers and onions creates a hearty meal that can be enjoyed in many ways. Whether served on crusty bread as a sandwich or on its own alongside a refreshing salad, this recipe is sure to please everyone at your table. It’s an excellent choice for those busy weeknights or casual get-togethers, proving that great barbecue doesn’t always require a long cooking time. Enjoy this flavorful dish and impress your family and friends with the ease and depth of flavor achieved through smoking!
Smoked Meatloaf with Bacon-Wrapped Topping
This Smoked Meatloaf with Bacon-Wrapped Topping elevates a classic comfort food into a gourmet experience. The low-and-slow smoking method infuses the meatloaf with a rich, smoky flavor, while the crispy bacon on top adds texture and savory goodness. This recipe is perfect for family dinners or gatherings and can be paired with a variety of sides for a hearty meal. The combination of spices and ingredients creates a tender, flavorful meatloaf that will impress even the pickiest eaters.
Ingredients
- For the Meatloaf:
- 2 pounds ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 cup ketchup
- 1/4 cup chopped fresh parsley
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 strips of bacon
Instructions
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 250°F (121°C). Use hickory wood for a robust smoky flavor.
- Make the Meatloaf Mixture:
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, ketchup, parsley, eggs, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined, being careful not to overmix.
- Shape the Meatloaf:
- Shape the meat mixture into a loaf and place it on a sheet of aluminum foil or a smoker-safe pan.
- Wrap with Bacon:
- Lay the strips of bacon over the top of the meatloaf, tucking the ends underneath. This will keep the bacon from curling and help it cook evenly.
- Smoke the Meatloaf:
- Place the meatloaf on the smoker grate and smoke for about 2 to 2.5 hours or until the internal temperature reaches 160°F (71°C).
- Glaze the Meatloaf (Optional):
- In the last 30 minutes of cooking, brush additional ketchup over the top of the meatloaf for added flavor and moisture.
- Rest and Serve:
- Once cooked, remove the meatloaf from the smoker and let it rest for about 10 minutes before slicing. Serve with your favorite sides.
This Smoked Meatloaf with Bacon-Wrapped Topping is a fantastic twist on a traditional dish, offering a smoky depth of flavor and a satisfying texture. The combination of juicy meat, rich cheese, and crispy bacon makes it a hearty centerpiece for any meal. It pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad, allowing you to create a complete dinner that is sure to impress. With its ease of preparation and delicious results, this
Smoked Chicken Thighs with Herb Marinade
These Smoked Chicken Thighs with Herb Marinade are a flavorful and juicy option for your next outdoor gathering. The herb marinade infuses the chicken with a delightful combination of garlic, lemon, and fresh herbs, while the smoking process ensures tender, smoky meat. Chicken thighs are perfect for smoking as they are more forgiving than breasts, remaining moist and delicious even if cooked for a little longer. This recipe is easy to prepare and is sure to impress your family and friends with its vibrant flavors and beautiful presentation.
Ingredients
- For the Marinade:
- 1/4 cup olive oil
- Juice of 2 lemons
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- For the Chicken:
- 8 chicken thighs, bone-in and skin-on
Instructions
- Prepare the Marinade:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper until well combined.
- Marinate the Chicken:
- Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 275°F (135°C). Use a combination of applewood and hickory for a balanced smoky flavor.
- Smoke the Chicken:
- Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the thighs skin-side up on the smoker grate. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 175°F (79°C).
- Crisp the Skin (Optional):
- For extra crispy skin, increase the temperature of the smoker to 350°F (175°C) during the last 15-20 minutes of cooking.
- Rest and Serve:
- Remove the chicken from the smoker and let it rest for 10 minutes before serving. Garnish with fresh herbs, if desired.
These Smoked Chicken Thighs with Herb Marinade are a wonderful way to enjoy the delicious flavors of smoked chicken while benefiting from the moisture and richness of thigh meat. The herb marinade adds an aromatic touch that elevates the dish, making it perfect for summer barbecues, family gatherings, or a cozy weeknight dinner. Serve the thighs with grilled vegetables, a light salad, or fluffy rice to create a well-rounded meal that’s sure to satisfy. This recipe is not just about the incredible flavor; it’s about creating memorable meals that bring people together around the grill.
Smoked Brisket Burnt Ends
Smoked Brisket Burnt Ends are the ultimate treat for barbecue lovers, transforming the flavorful point of a brisket into tender, smoky, and caramelized bites of deliciousness. Known for their rich taste and satisfying texture, these burnt ends are perfect for gatherings or special occasions. By smoking the brisket low and slow, the meat becomes incredibly tender, and the addition of a sweet and spicy sauce at the end creates a heavenly glaze. These burnt ends will leave your guests raving about your grilling skills and coming back for seconds.
Ingredients
- For the Brisket:
- 5-6 pounds whole brisket, trimmed
- For the Dry Rub:
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- For the BBQ Sauce:
- 1 cup barbecue sauce (store-bought or homemade)
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Brisket:
- Trim excess fat from the brisket, leaving about 1/4 inch of fat cap for flavor. Rinse and pat dry.
- Make the Dry Rub:
- In a bowl, combine brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
- Season the Brisket:
- Generously apply the dry rub to all sides of the brisket, pressing it into the meat. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 225°F (107°C). Use a blend of hickory and oak wood for a robust flavor.
- Smoke the Brisket:
- Place the brisket on the smoker grate, fat side up, and smoke for about 10-12 hours, or until the internal temperature reaches 195°F (91°C) for tender, sliceable meat.
- Prepare the Burnt Ends:
- Once the brisket is done, remove it from the smoker and let it rest for 30 minutes. Cut the point (thicker part) of the brisket into 1-inch cubes.
- Coat with Sauce:
- In a bowl, mix the barbecue sauce, honey, and apple cider vinegar. Toss the brisket cubes in the sauce until coated.
- Smoke the Burnt Ends:
- Place the coated burnt ends back in the smoker on a foil pan. Smoke for an additional 1-2 hours at 250°F (121°C), until they are caramelized and tender.
- Serve:
- Remove from the smoker and let cool slightly. Serve warm as an appetizer or main dish.
These Smoked Brisket Burnt Ends are an indulgent delight that showcases the depth of flavor achievable with the Oklahoma Joe smoker. The low and slow smoking method ensures that the brisket becomes tender, while the sweet and spicy glaze adds an irresistible finish. Perfect for parties, tailgating, or special occasions, these burnt ends will be the star of your barbecue spread. Serve them with classic sides like coleslaw, baked beans, or cornbread for a memorable meal that will keep your guests coming back for more. Embrace the art of smoking with this recipe, and let the smoky aroma fill your backyard as you create a feast that will be remembered for years to come.
Smoked Stuffed Bell Peppers
Smoked Stuffed Bell Peppers are a delightful and nutritious dish that combines the robust flavors of smoked meat and vegetables, all encased in a sweet, tender pepper. These peppers are versatile, allowing for a variety of fillings—from ground beef to rice, vegetables, and cheese. The smoking process enhances the overall flavor profile, creating a dish that is both visually appealing and satisfying. This recipe is perfect for a healthy weeknight dinner or as a creative side dish at your next barbecue, showcasing the versatility of your Oklahoma Joe smoker.
Ingredients
- For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Prepare the Peppers:
- Preheat your Oklahoma Joe smoker to 225°F (107°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Cook the Filling:
- In a skillet over medium heat, cook the ground beef or turkey until browned. Add the diced onion and minced garlic, cooking until the onion is translucent.
- Mix the Filling:
- Stir in the cooked rice, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Cook for an additional 5 minutes until everything is heated through. Remove from heat and stir in half of the shredded cheese.
- Stuff the Peppers:
- Fill each bell pepper generously with the meat and rice mixture. Top each stuffed pepper with the remaining shredded cheese.
- Smoke the Peppers:
- Place the stuffed peppers upright on the smoker grate. Close the lid and smoke for about 1.5 hours or until the peppers are tender and the cheese is melted and bubbly.
- Serve:
- Remove from the smoker and let cool for a few minutes before serving. Garnish with fresh herbs if desired.
These Smoked Stuffed Bell Peppers are a perfect example of how to make a nutritious meal full of flavor using your Oklahoma Joe smoker. The combination of savory filling and sweet, tender peppers makes for a satisfying dish that can be enjoyed on its own or as a hearty side. With endless filling possibilities, this recipe allows for creativity and personalization, ensuring everyone can find a version they love. Whether you serve them at a family dinner, a potluck, or as a meal prep option, these stuffed peppers are sure to
Smoked Pork Ribs with Honey BBQ Glaze
Smoked Pork Ribs with Honey BBQ Glaze are a barbecue classic that highlights the tenderness and rich flavor of pork ribs, enhanced by a sweet and tangy glaze. The low and slow smoking process allows the ribs to absorb the smoky flavor while becoming melt-in-your-mouth tender. The honey BBQ glaze adds a delightful sweetness that caramelizes beautifully on the ribs, creating an irresistible crust. This recipe is perfect for summer cookouts, family gatherings, or any occasion where you want to impress your guests with flavorful, fall-off-the-bone ribs.
Ingredients
- For the Ribs:
- 2 racks of pork ribs (baby back or spare ribs)
- For the Dry Rub:
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional)
- For the Honey BBQ Glaze:
- 1 cup barbecue sauce (store-bought or homemade)
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Ribs:
- Remove the membrane from the back of the ribs for better flavor penetration. Rinse the ribs under cold water and pat dry with paper towels.
- Make the Dry Rub:
- In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Season the Ribs:
- Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes to absorb the flavors.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 225°F (107°C). Use a mix of hickory and cherry wood for a sweet smoky flavor.
- Smoke the Ribs:
- Place the ribs in the smoker bone-side down. Smoke for about 5-6 hours, or until the meat is tender and pulls back from the bones.
- Prepare the Honey BBQ Glaze:
- In a small saucepan, combine the barbecue sauce, honey, and apple cider vinegar. Heat over low heat until warmed and well mixed.
- Glaze the Ribs:
- During the last 30 minutes of smoking, brush the honey BBQ glaze over the ribs every 10 minutes, allowing it to caramelize.
- Serve:
- Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve with extra BBQ sauce on the side.
These Smoked Pork Ribs with Honey BBQ Glaze are a must-try for any barbecue enthusiast. The combination of the smoky flavor, sweet glaze, and tender meat creates an unforgettable dish that will have your guests raving about your grilling prowess. Perfect for backyard barbecues, family dinners, or game day celebrations, these ribs are sure to become a staple in your smoking repertoire. Serve them alongside classic sides like coleslaw, potato salad, or cornbread for a complete and satisfying meal.
Smoked Salmon with Dill and Lemon
Smoked Salmon with Dill and Lemon is a sophisticated yet surprisingly easy dish that highlights the delicate flavors of salmon enhanced by the aromatic smoke and bright citrus. The cold smoking process used in this recipe allows the salmon to absorb the smoky flavor while remaining moist and flaky. This dish is perfect for entertaining guests or enjoying a gourmet meal at home. Pair it with cream cheese, capers, and bagels for a delightful brunch or serve it on a charcuterie board for a stunning appetizer.
Ingredients
- For the Salmon:
- 1 side of salmon, skin-on (about 2 pounds)
- For the Brine:
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- Zest of 1 lemon
- 1 tablespoon fresh dill, chopped
- For the Garnish:
- Fresh dill sprigs
- Lemon slices
Instructions
- Prepare the Brine:
- In a bowl, mix together kosher salt, brown sugar, black pepper, lemon zest, and chopped dill until well combined.
- Brine the Salmon:
- Place the salmon in a shallow dish, skin-side down. Rub the brine mixture all over the salmon, covering it completely. Cover the dish with plastic wrap and refrigerate for 6-8 hours.
- Rinse and Dry the Salmon:
- After brining, remove the salmon from the refrigerator and rinse it under cold water to remove excess brine. Pat it dry with paper towels.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for cold smoking, aiming for a temperature of around 70-80°F (21-27°C). Use light wood chips, such as apple or alder, for a mild flavor.
- Smoke the Salmon:
- Place the salmon on the smoker grate, skin-side down. Smoke for about 2-3 hours, or until the salmon is firm and has developed a smoky flavor.
- Serve:
- Remove the smoked salmon from the smoker and let it cool slightly. Slice into portions and garnish with fresh dill and lemon slices. Serve with bagels, cream cheese, and capers.
This Smoked Salmon with Dill and Lemon is a luxurious dish that elevates any occasion, from casual gatherings to elegant dinners. The combination of the smoky flavor and the fresh herbs creates a harmonious balance that is both satisfying and refreshing. Perfect for brunch or as an appetizer on a charcuterie board, this smoked salmon recipe is a great way to showcase your Oklahoma Joe smoker’s versatility. Enjoy the delightful flavors and impressive presentation, and don’t be surprised if your guests ask for the recipe!
Smoked Veggie Skewers with Balsamic Glaze
Smoked Veggie Skewers with Balsamic Glaze are a colorful and flavorful addition to any barbecue spread. These skewers feature a variety of fresh vegetables, such as bell peppers, zucchini, cherry tomatoes, and red onion, marinated in a balsamic glaze that caramelizes beautifully during the smoking process. This recipe is not only vegetarian-friendly but also packed with flavor, making it a perfect side dish or a light main course. It’s a great way to incorporate healthy options into your outdoor cooking while still enjoying the delicious smoky flavor.
Ingredients
- For the Veggies:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- For the Marinade:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
Instructions
- Prepare the Marinade:
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
- Marinate the Veggies:
- Place the chopped vegetables in a large resealable bag or a shallow dish. Pour the marinade over the vegetables and toss to coat. Seal the bag or cover the dish and let marinate for at least 30 minutes.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 225°F (107°C). Use a combination of cherry and hickory wood for a sweet and savory flavor.
- Skewer the Veggies:
- Thread the marinated vegetables onto skewers, alternating between different types.
- Smoke the Skewers:
- Place the skewers on the smoker grate and smoke for about 1-1.5 hours or until the vegetables are tender and slightly charred.
- Prepare the Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat until reduced and thickened, about 10 minutes.
- Serve:
- Remove the skewers from the smoker and drizzle with the balsamic glaze before serving.
These Smoked Veggie Skewers with Balsamic Glaze are a vibrant and delicious way to enjoy fresh vegetables, perfect for adding color and flavor to your barbecue spread. The combination of smoky flavors and the sweet and tangy balsamic glaze enhances the natural sweetness of the vegetables, making them a hit with everyone. Whether served as a side dish, a light main course, or as part of a veggie platter, these skewers are sure to impress. Enjoy the satisfaction of creating a healthy and tasty dish with your Oklahoma Joe smoker that everyone will love!
Smoked Chicken Thighs with Spicy Honey Mustard Glaze
Smoked Chicken Thighs with Spicy Honey Mustard Glaze are a perfect combination of tender, juicy meat and a flavorful, zesty glaze. Smoking chicken thighs at a low temperature allows the fat to render beautifully, resulting in a succulent and moist dish. The spicy honey mustard glaze adds a delightful kick, balancing sweetness with heat, making it a fantastic option for gatherings or weeknight dinners. This recipe is easy to prepare and will leave your guests asking for seconds!
Ingredients
- For the Chicken:
- 8 bone-in, skin-on chicken thighs
- For the Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- For the Spicy Honey Mustard Glaze:
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce (adjust to taste)
Instructions
- Prepare the Chicken:
- Rinse the chicken thighs under cold water and pat dry with paper towels.
- Make the Dry Rub:
- In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Season the Chicken:
- Generously coat the chicken thighs with the dry rub, pressing it into the skin and meat. Let them sit at room temperature for about 30 minutes.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 250°F (121°C). Use hickory or cherry wood for a delicious smoky flavor.
- Smoke the Chicken:
- Place the chicken thighs skin-side up in the smoker. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 175°F (79°C) and the skin is crispy.
- Prepare the Spicy Honey Mustard Glaze:
- In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and hot sauce.
- Glaze the Chicken:
- During the last 30 minutes of smoking, brush the spicy honey mustard glaze over the chicken thighs every 10 minutes.
- Serve:
- Remove the chicken from the smoker and let it rest for 10 minutes before serving. Serve with extra glaze on the side.
These Smoked Chicken Thighs with Spicy Honey Mustard Glaze are a crowd-pleaser that beautifully showcases the capabilities of your Oklahoma Joe smoker. The combination of the crispy skin, juicy meat, and zesty glaze makes for a dish that’s bursting with flavor. Perfect for summer cookouts or casual family dinners, these chicken thighs will surely be a hit. Pair them with coleslaw, cornbread, or grilled vegetables for a complete meal that celebrates the art of outdoor cooking.
Smoked Brisket Flat with Coffee Rub
Smoked Brisket Flat with Coffee Rub is a flavor-packed dish that elevates the traditional smoked brisket experience. The coffee rub not only enhances the natural flavors of the meat but also creates a rich crust that adds depth to each bite. Smoking the brisket flat at a low temperature allows the connective tissues to break down, resulting in incredibly tender meat. This recipe is ideal for special occasions, and gatherings, or whenever you want to impress your guests with a mouthwatering barbecue masterpiece.
Ingredients
- For the Brisket:
- 3-4 pounds brisket flat, trimmed
- For the Coffee Rub:
- 1/4 cup ground coffee (medium roast)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
Instructions
- Prepare the Brisket:
- Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rinse under cold water and pat dry.
- Make the Coffee Rub:
- In a bowl, mix together ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Season the Brisket:
- Rub the coffee mixture all over the brisket, ensuring it’s evenly coated. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor.
- Preheat the Smoker:
- Prepare your Oklahoma Joe smoker for indirect cooking and preheat to 225°F (107°C). Use oak or hickory wood for a robust flavor.
- Smoke the Brisket:
- Place the brisket in the smoker, fat side up. Smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C) for tender meat.
- Rest the Brisket:
- Remove the brisket from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes before slicing.
- Serve:
- Slice the brisket against the grain and serve with your favorite barbecue sides and sauces.
This Smoked Brisket Flat with Coffee Rub is a sensational dish that transforms the classic brisket into a gourmet experience. The rich, smoky flavor combined with the deep, robust notes of coffee creates a complex profile that will leave your taste buds craving more. Perfect for barbecues, family gatherings, or holiday feasts, this recipe will surely become a favorite. Serve with classic sides like baked beans, mac and cheese, or a tangy coleslaw for a complete barbecue experience that everyone will enjoy.
Smoked Stuffed Bell Peppers
Smoked Stuffed Bell Peppers are a delicious and versatile dish that brings together fresh vegetables and a variety of fillings, making them perfect for a light meal or side dish. The smoking process infuses the peppers with a wonderful smoky flavor while keeping them tender. This recipe allows for creative freedom, letting you customize the stuffing to your taste, whether it’s with ground meat, quinoa, rice, or a blend of cheeses. Ideal for feeding a crowd or prepping for meal prep, these stuffed peppers are as nutritious as they are flavorful.
Ingredients
- For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup cooked ground beef or turkey (optional)
- 1 cup black beans, drained and rinsed (optional)
- 1 cup corn (fresh or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Prepare the Peppers:
- Preheat your smoker to 225°F (107°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Make the Filling:
- In a large bowl, combine cooked rice, ground meat (if using), black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well until combined.
- Stuff the Peppers:
- Fill each bell pepper with the rice mixture, pressing down gently to pack the filling. Top each pepper with shredded cheese.
- Smoke the Peppers:
- Place the stuffed peppers upright in the smoker. Smoke for about 1.5 to 2 hours, or until the peppers are tender and the cheese is melted and bubbly.
- Serve:
- Carefully remove the stuffed peppers from the smoker and let them cool for a few minutes before serving.
These Smoked Stuffed Bell Peppers are a delightful way to enjoy a variety of flavors and textures while embracing the smoky essence of your Oklahoma Joe smoker. With endless possibilities for fillings, this dish is not only customizable but also a healthy and satisfying option for any meal. Whether served as a main course, a side dish, or part of a potluck spread, these stuffed peppers are sure to impress your guests with their vibrant colors and mouthwatering taste. Enjoy the satisfaction of creating a dish that’s as pleasing to the eye as it is to the palate, making your next outdoor gathering a memorable one!
Note: More recipes are coming soon!
