30+ Easy and Delicious Akorn Smoker Recipes You Need to Try

If you’re a barbecue enthusiast looking to take your grilling game to the next level, then investing in an Akorn smoker is a decision you won’t regret.

This versatile cooking appliance allows you to infuse your favorite meats, vegetables, and even desserts with a delicious smoky flavor, transforming your outdoor cooking experience.

With the right techniques and a little creativity, you can prepare mouthwatering dishes that will impress your family and friends. In this article, we present 30+ Akorn smoker recipes that showcase the incredible versatility of this smoker.

From perfectly smoked meats to vibrant vegetable medleys, these recipes are designed to inspire you to experiment with flavors and techniques, ensuring that every meal you prepare is memorable.

Whether you’re a novice or a seasoned pitmaster, our collection offers something for everyone, so let’s dive into the world of smoking and discover the delicious possibilities that await!

30+ Easy and Delicious Akorn Smoker Recipes You Need to Try

Incorporating an Akorn smoker into your culinary repertoire opens up a world of flavor that goes beyond traditional grilling. With the 30+ Akorn smoker recipes presented in this article, you now have a treasure trove of ideas to explore and experiment with.

Whether you’re looking to impress guests at a backyard barbecue, or simply enjoy a weekend family meal, these recipes offer something for every occasion. The unique smoky flavor achieved through the smoking process enhances the natural taste of your ingredients, making each dish a delightful experience.

Don’t hesitate to customize these recipes to suit your preferences, and remember that practice makes perfect. With each smoke, you’ll refine your skills and uncover new flavor combinations.

So fire up your Akorn smoker, gather your ingredients, and embark on a delicious adventure that will leave everyone craving more!

Smoky Applewood Ribs

Indulge in the succulent flavor of Smoky Applewood Ribs, a perfect blend of tender meat and smoky sweetness. Cooking ribs in your Akorn smoker not only infuses them with a rich applewood flavor but also allows for low and slow cooking that results in fall-off-the-bone goodness. This recipe is a crowd-pleaser, making it ideal for backyard barbecues, family gatherings, or just a cozy night at home.

Ingredients:

2 racks of pork ribs (baby back or spare)

1 tablespoon olive oil
2 tablespoons apple cider vinegar
1 cup apple juice

1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder

2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)

1 cup barbecue sauce (store-bought or homemade)

Instructions:

Prepare the Ribs: Remove the silver skin from the back of the ribs. Rub the ribs with olive oil and apple cider vinegar, ensuring they are coated evenly.

Make the Dry Rub: In a bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Generously rub this mixture all over the ribs, covering all sides.
Preheat the Smoker: Set your Akorn smoker to 225°F and add applewood chips to the smoking chamber. Allow the smoker to preheat for about 15-20 minutes.
Smoke the Ribs: Place the ribs bone side down on the smoker grate. Smoke for 3 hours, maintaining a consistent temperature and adding more wood chips as needed.

Wrap the Ribs: After 3 hours, remove the ribs and wrap them tightly in aluminum foil, adding a splash of apple juice inside the foil to keep them moist. Return them to the smoker for an additional 2 hours.
Glaze and Finish: After the 2 hours, unwrap the ribs, brush them with barbecue sauce, and return them to the smoker for 30 minutes to set the glaze.
Serve: Remove from the smoker, let them rest for 10 minutes, then slice and serve with extra barbecue sauce on the side.

The Smoky Applewood Ribs are sure to become a staple at your gatherings. The combination of the smoky applewood flavor and the sweetness from the barbecue sauce creates a harmonious taste that pairs perfectly with classic sides like coleslaw or cornbread. The low and slow smoking process ensures that the meat is incredibly tender and flavorful. These ribs are not just a meal; they’re an experience that will have your guests raving about your smoking skills!

Herb-Crusted Smoked Salmon

Experience the vibrant flavors of the sea with this Herb-Crusted Smoked Salmon recipe. Utilizing your Akorn smoker, this dish is infused with aromatic herbs and a subtle smoky flavor, making it a gourmet addition to any meal. The process is simple yet yields a stunning presentation, perfect for impressing guests at a dinner party or enjoying a luxurious brunch at home.

Ingredients:

1 pound salmon fillet (skin-on)
1 tablespoon olive oil
2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Zest of 1 lemon

1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper

Wood chips (e.g., cherry or alder)

Instructions:

Prepare the Salmon: Rinse the salmon fillet under cold water and pat it dry. Place it on a large piece of parchment paper.

Make the Herb Mixture: In a bowl, mix together olive oil, dill, parsley, lemon juice, lemon zest, garlic powder, salt, and black pepper. Spread this mixture evenly over the salmon.
Preheat the Smoker: Set your Akorn smoker to 180°F. Add your wood chips to the smoking chamber and allow it to preheat for about 15-20 minutes.
Smoke the Salmon: Place the salmon on the smoker grate, skin side down. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F.

Serve: Carefully remove the salmon from the smoker and let it cool for a few minutes. Slice into portions and serve warm or at room temperature.

This Herb-Crusted Smoked Salmon is a delightful dish that showcases the natural flavors of the fish while adding a refreshing herbal touch. It can be served as an elegant appetizer, a main course, or even flaked into salads and pasta. The gentle smoke enhances the overall flavor, creating a dish that feels luxurious yet is incredibly easy to prepare. Whether you’re hosting a special occasion or simply treating yourself, this smoked salmon will elevate your dining experience.

Smoky Chipotle Chicken Wings

Get ready to spice up your next gathering with Smoky Chipotle Chicken Wings! This recipe combines the bold flavors of chipotle peppers with a smoky finish from the Akorn smoker, resulting in wings that are crispy on the outside and juicy on the inside. Perfect for game days or casual get-togethers, these wings are sure to be a hit with everyone.

Ingredients:

2 pounds chicken wings
2 tablespoons olive oil

2 tablespoons chipotle sauce (or adobo sauce from canned chipotle peppers)
1 tablespoon honey
1 teaspoon smoked paprika

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

1/2 teaspoon black pepper

Instructions:

Prepare the Wings: In a large bowl, combine chicken wings with olive oil, chipotle sauce, honey, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well to coat all the wings evenly. Marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).

Preheat the Smoker: Set your Akorn smoker to 250°F and add wood chips (hickory or mesquite work great) to the smoking chamber.
Smoke the Wings: Place the marinated wings on the smoker grate. Smoke for 2 hours, turning occasionally for even cooking.
Crisp Them Up: After smoking, increase the smoker temperature to 400°F and cook for an additional 15-20 minutes to crisp up the skin.

Serve: Remove the wings from the smoker and let them rest for a few minutes before serving. Toss with extra chipotle sauce if desired.

Smoky Chipotle Chicken Wings are a fantastic way to enjoy the smoky flavors of your Akorn smoker while indulging in the spicy kick of chipotle. They make an excellent appetizer or main dish, especially when served with cooling dips like ranch or blue cheese. These wings are not only flavorful but also easy to prepare, ensuring you can enjoy the game or party without spending all your time in the kitchen. With their irresistible flavor and satisfying crunch, they’re sure to become a favorite in your recipe repertoire!

Maple-Glazed Smoked Pork Tenderloin

Enjoy the irresistible combination of sweet and savory with this Maple-Glazed Smoked Pork Tenderloin. The Akorn smoker allows the tenderloin to absorb rich smoky flavors while the maple glaze caramelizes beautifully, creating a dish that’s perfect for any occasion. This recipe is not only simple but also elegant enough to impress your guests at dinner parties or holiday celebrations.

Ingredients:

2 pork tenderloins (about 1 pound each)
1/4 cup pure maple syrup

2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder

1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika

Wood chips (e.g., maple or pecan)

Instructions:

Prepare the Marinade: In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, salt, black pepper, and smoked paprika. Reserve about 2 tablespoons of the marinade for glazing later.

Marinate the Pork: Place the pork tenderloins in a resealable bag or shallow dish. Pour the marinade over the tenderloins, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
Preheat the Smoker: Set your Akorn smoker to 225°F and add your wood chips to the smoking chamber. Allow the smoker to preheat for about 15-20 minutes.
Smoke the Tenderloin: Remove the tenderloins from the marinade and place them on the smoker grate. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F.

Glaze and Finish: Brush the reserved marinade over the tenderloins during the last 15 minutes of cooking. This will create a beautiful, sticky glaze.
Serve: Once done, remove the tenderloins from the smoker and let them rest for 10 minutes before slicing. Serve with your favorite sides.

The Maple-Glazed Smoked Pork Tenderloin is a delightful dish that balances the richness of the pork with the sweetness of the maple glaze. The smoking process enhances the tenderloin’s natural flavors, resulting in a moist and juicy entrée. This recipe is perfect for special occasions or weeknight dinners, and it pairs beautifully with sides like roasted vegetables, mashed potatoes, or a fresh salad. Your guests will love the flavor combination, and you’ll appreciate how easy it is to prepare!

Smoked Stuffed Bell Peppers

Bring a twist to a classic dish with Smoked Stuffed Bell Peppers, combining the vibrant flavors of smoked vegetables with hearty fillings. This recipe showcases the versatility of your Akorn smoker, allowing you to create a healthy and satisfying meal that’s perfect for any time of year. The smoky essence enhances the peppers, making them a delightful main dish or side.

Ingredients:

4 large bell peppers (any color)

1 pound ground turkey or beef
1 cup cooked rice (white or brown)
1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon chili powder

1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt

1/2 teaspoon black pepper
1 cup shredded cheese (cheddar or Monterey Jack)
Wood chips (hickory or mesquite)

Instructions:

Prepare the Peppers: Preheat your Akorn smoker to 225°F. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Make the Filling: In a large skillet over medium heat, brown the ground turkey or beef. Once cooked, add cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Mix well and let simmer for about 5 minutes.

Stuff the Peppers: Fill each bell pepper with the meat mixture, packing it down lightly. Top each pepper with shredded cheese.
Smoke the Peppers: Place the stuffed peppers upright on the smoker grate. Smoke for about 1.5 hours, or until the peppers are tender and the cheese is melted and bubbly.
Serve: Carefully remove the peppers from the smoker and let them cool slightly before serving.

Smoked Stuffed Bell Peppers are a delicious and healthy option that packs a punch of flavor in every bite. The combination of smoky meat, beans, and vegetables inside the tender peppers creates a fulfilling meal that is sure to satisfy. This dish is versatile, allowing you to customize the filling based on your preferences or what you have on hand. Serve these peppers with a side salad or some crusty bread for a complete meal. They are perfect for meal prep, as leftovers reheat beautifully!

Smoked BBQ Brisket

Experience the ultimate in smoky flavor with this Smoked BBQ Brisket recipe, perfect for any barbecue lover. The Akorn smoker creates a delicious crust, or “bark,” while the inside remains tender and juicy, resulting in mouthwatering slices of beef. This dish is great for gatherings, special occasions, or simply enjoying a comforting meal at home.

Ingredients:

5-pound brisket (flat cut)
1 tablespoon mustard (yellow or Dijon)
2 tablespoons brown sugar

2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder

2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)

Wood chips (oak or hickory)
Your favorite BBQ sauce (for serving)

Instructions:

Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rub the mustard all over the brisket to help the seasoning stick.
Make the Rub: In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture generously over the brisket, ensuring all sides are coated.
Preheat the Smoker: Set your Akorn smoker to 225°F and add wood chips. Allow it to preheat for about 15-20 minutes.

Smoke the Brisket: Place the brisket on the smoker grate, fat side up. Smoke for about 6-8 hours, or until the internal temperature reaches 195-205°F for tender, pull-apart meat. Wrap the brisket in butcher paper or aluminum foil halfway through cooking to retain moisture.
Rest and Serve: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain. Serve with BBQ sauce on the side.

This Smoked BBQ Brisket is a showstopper that brings the flavors of classic barbecue right to your backyard. The long smoking process creates a rich, smoky flavor and a tender texture that melts in your mouth. This brisket is perfect for feeding a crowd, making it an excellent choice for parties and celebrations. Pair it with classic sides like coleslaw, baked beans, or cornbread for a complete meal. Leftover brisket can be used in sandwiches, tacos, or even salads, ensuring you enjoy this flavorful dish in various ways!

Smoked Honey Garlic Chicken Wings

These Smoked Honey Garlic Chicken Wings are a perfect blend of sweet and savory flavors, making them an irresistible appetizer or game-day snack. The Akorn smoker infuses the wings with a rich, smoky taste, while the honey garlic sauce adds a delightful sweetness. This recipe is easy to prepare and sure to become a favorite at your gatherings.

Ingredients:

2 pounds chicken wings

1/4 cup soy sauce
1/4 cup honey
4 cloves garlic, minced

1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon ground ginger

1/2 teaspoon black pepper
Sesame seeds and chopped green onions (for garnish)

Instructions:

Prepare the Marinade: In a bowl, whisk together soy sauce, honey, minced garlic, rice vinegar, sesame oil, ground ginger, and black pepper.
Marinate the Wings: Place the chicken wings in a resealable bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Preheat the Smoker: Set your Akorn smoker to 250°F and add your favorite wood chips (hickory or applewood work well). Let it preheat for about 15-20 minutes.

Smoke the Wings: Remove the wings from the marinade and arrange them on the smoker grate. Reserve the marinade for basting. Smoke the wings for 1.5 to 2 hours, basting with the reserved marinade every 30 minutes.
Crisp the Skin: If you prefer crispy skin, increase the smoker temperature to 300°F during the last 10-15 minutes of cooking.
Serve: Once the wings are cooked through and the skin is crispy, remove them from the smoker. Garnish with sesame seeds and chopped green onions before serving.

Smoked Honey Garlic Chicken Wings are the perfect party food, combining a smoky flavor with the sticky sweetness of honey and garlic. These wings are incredibly versatile, allowing you to adjust the sweetness and spice to your liking. Serve them alongside celery sticks and your favorite dipping sauce for a complete experience. Whether for a backyard barbecue or a cozy night in, these wings are sure to be a hit!

Smoked Vegetable Medley

A colorful Smoked Vegetable Medley is a healthy and flavorful side dish that pairs perfectly with any main course. This recipe allows the Akorn smoker to impart a rich, smoky flavor to fresh vegetables, making them a delightful addition to your meal. It’s a great way to use seasonal produce and create a vibrant dish that everyone will enjoy.

Ingredients:

2 bell peppers (any color), cut into strips
1 zucchini, sliced
1 yellow squash, sliced

1 red onion, cut into wedges
1 cup cherry tomatoes
2 tablespoons olive oil

1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Prepare the Vegetables: In a large bowl, combine the bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
Season the Vegetables: Drizzle the olive oil over the vegetables and sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Toss to coat evenly.
Preheat the Smoker: Set your Akorn smoker to 225°F and add wood chips of your choice (hickory or cherry wood will enhance the flavor). Let it preheat for 15-20 minutes.
Smoke the Vegetables: Place the seasoned vegetables in a grill basket or on a vegetable tray designed for smoking. Smoke for about 1 to 1.5 hours, stirring occasionally, until the vegetables are tender and lightly charred.
Serve: Remove the vegetables from the smoker and serve them hot as a side dish.

The Smoked Vegetable Medley is a fantastic way to enjoy fresh produce with a smoky twist. The long, slow smoking process allows the vegetables to retain their natural sweetness while absorbing delicious flavors. This dish is perfect for summer barbecues, holiday dinners, or any occasion where you want to serve something healthy and vibrant. It pairs wonderfully with grilled meats or can be served on its own as a light meal. Plus, feel free to customize the vegetable mix based on what you have available or your personal preferences!

Smoked Mac and Cheese

Indulge in the ultimate comfort food with this Smoked Mac and Cheese recipe, where creamy cheese meets the irresistible flavors of smoke. The Akorn smoker transforms traditional macaroni and cheese into a rich and flavorful dish that’s perfect for gatherings, potlucks, or a cozy night at home. With its gooey cheese sauce and smoky notes, this recipe is sure to become a family favorite.

Ingredients:

1 pound elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup breadcrumbs (for topping)

Instructions:

Cook the Pasta: In a large pot, cook the macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne pepper (if using). Stir in the shredded cheddar and mozzarella until melted and smooth.
Combine Pasta and Sauce: In a large bowl, combine the cooked macaroni and cheese sauce, mixing well to coat.
Preheat the Smoker: Set your Akorn smoker to 225°F and add wood chips (apple or cherry wood work beautifully for this dish). Let it preheat for about 15-20 minutes.
Smoke the Mac and Cheese: Pour the mac and cheese into a large, oven-safe dish. Top with breadcrumbs for added crunch. Place the dish in the smoker and smoke for about 1 to 1.5 hours, until bubbly and golden on top.
Serve: Remove from the smoker and let cool for a few minutes before serving.

Smoked Mac and Cheese is the ultimate comfort food, elevating the classic dish with a rich, smoky flavor that will delight your taste buds. This recipe is incredibly versatile; feel free to add cooked bacon, pulled pork, or vegetables to make it your own. Whether served as a side dish or a main course, it’s perfect for potlucks, family gatherings, or cozy dinners at home. Once you try this smoked version, you’ll find it hard to go back to the stovetop method!

Smoked Brisket Burnt Ends

Smoked Brisket Burnt Ends are a barbecue classic, known for their tender, juicy texture and rich, smoky flavor. These delectable bites are made from the point cut of the brisket, which is often more flavorful and marbled with fat, making it perfect for smoking. This recipe will guide you through creating these irresistible treats that are perfect for gatherings, tailgates, or any special occasion.

Ingredients:

5-6 pounds brisket (point cut)
1/4 cup yellow mustard
1/4 cup brown sugar
1/4 cup BBQ sauce (plus more for finishing)
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon cayenne pepper (optional)

Instructions:

Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rub yellow mustard all over the brisket to help the seasoning adhere.
Season the Brisket: In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the seasoning mixture evenly over the brisket.
Preheat the Smoker: Set your Akorn smoker to 225°F and add your favorite wood chips (hickory or oak work well). Let it preheat for about 15-20 minutes.
Smoke the Brisket: Place the brisket in the smoker, fat side up, and smoke for about 6-8 hours, or until it reaches an internal temperature of 190°F. Wrap the brisket in butcher paper or aluminum foil halfway through the smoking process to retain moisture.
Cube and Sauce: Once the brisket is tender, remove it from the smoker and let it rest for 30 minutes. Cut the brisket into 1-inch cubes and place them in a bowl. Toss the cubes with BBQ sauce and a sprinkle of brown sugar.
Finish Smoking: Return the burnt ends to the smoker for an additional 30-45 minutes to caramelize the sauce.
Serve: Enjoy the burnt ends hot, drizzled with extra BBQ sauce if desired.

Smoked Brisket Burnt Ends are a true barbecue delicacy, featuring a perfect balance of smoke, sweetness, and tenderness. They are ideal for sharing with friends and family at your next barbecue or tailgate party. Once you’ve tried these burnt ends, you’ll likely find yourself craving them regularly. Pair them with coleslaw or baked beans for a complete meal that’s sure to impress!

Smoked Stuffed Peppers

Smoked Stuffed Peppers are a delicious and healthy meal that showcases the versatility of your Akorn smoker. By stuffing bell peppers with a savory mixture of ground meat, rice, and spices, then smoking them, you create a dish bursting with flavor. This recipe is not only satisfying but also allows for creativity with the fillings, making it easy to customize based on your preferences.

Ingredients:

4 large bell peppers (any color)
1 pound ground beef or turkey
1 cup cooked rice (white or brown)
1 can (14.5 oz) diced tomatoes, drained
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese (cheddar or mozzarella)

Instructions:

Prepare the Peppers: Preheat your smoker to 225°F. Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside.
Make the Filling: In a skillet over medium heat, cook the diced onion until translucent. Add the garlic and cook for another minute. Stir in the ground meat and cook until browned. Drain any excess fat.
Combine Ingredients: In a large bowl, combine the cooked meat mixture, cooked rice, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix well.
Stuff the Peppers: Spoon the filling into each bell pepper until well packed. Top each stuffed pepper with shredded cheese.
Smoke the Peppers: Place the stuffed peppers upright in the smoker and smoke for about 1.5 to 2 hours, or until the peppers are tender and the filling reaches an internal temperature of 165°F.
Serve: Remove from the smoker and let cool slightly before serving.

Smoked Stuffed Peppers are a flavorful and hearty meal that’s perfect for any occasion. The smoky flavor from the Akorn smoker complements the savory filling beautifully, making these peppers a crowd-pleaser. They are not only delicious but also visually appealing, making them a great dish for entertaining. Feel free to experiment with different meats, grains, and spices to create your signature stuffed peppers that everyone will love!

Smoked Pulled Pork Tacos

Smoked Pulled Pork Tacos are a delicious way to enjoy tender, flavorful pork that has been slow-smoked to perfection. The combination of spices, wood smoke, and a long cooking process transforms the pork into a melt-in-your-mouth filling for tacos. These tacos are versatile, allowing you to add your favorite toppings for a customizable meal that’s perfect for any gathering.

Ingredients:

4-5 pounds pork shoulder (also known as pork butt)
1/4 cup brown sugar
1/4 cup paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper (optional)
1/4 cup apple cider vinegar
Corn or flour tortillas
Toppings: diced onions, cilantro, lime wedges, salsa, avocado, etc.

Instructions:

Prepare the Pork: Trim excess fat from the pork shoulder and score the fat cap in a crisscross pattern.
Make the Rub: In a small bowl, combine brown sugar, paprika, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Rub the mixture all over the pork shoulder, ensuring it’s evenly coated. Wrap the pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Preheat the Smoker: Set your Akorn smoker to 225°F and add wood chips (hickory or applewood work well). Let it preheat for about 15-20 minutes.
Smoke the Pork: Place the pork shoulder in the smoker, fat side up. Smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F. You can spritz the pork with apple cider vinegar every hour to keep it moist.
Shred the Pork: Once done, remove the pork from the smoker and let it rest for 30 minutes. Shred the pork using two forks, mixing in any crispy bark pieces for added flavor.
Assemble the Tacos: Serve the pulled pork in warm tortillas and top with your choice of diced onions, cilantro, lime juice, salsa, and avocado.

Smoked Pulled Pork Tacos are a crowd-pleasing dish that brings together the flavors of smoky pork and fresh toppings. The tender, flavorful pork contrasts beautifully with the fresh ingredients, creating a delightful meal that’s perfect for any occasion, from casual dinners to festive gatherings. Enjoy the process of smoking the pork and the rewarding result—a dish that’s sure to have everyone coming back for seconds!

Smoked Garlic Parmesan Chicken Wings

Smoked Garlic Parmesan Chicken Wings are a delightful twist on traditional buffalo wings, infused with smoky flavor and topped with a buttery garlic and Parmesan mixture. This recipe is perfect for game day or any gathering, delivering crispy, juicy wings that are sure to be a hit. Smoking the wings before finishing them off with a quick bake ensures they remain tender on the inside while achieving a crispy exterior.

Ingredients:

3 pounds chicken wings
1/4 cup olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup unsalted butter
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Prepare the Wings: In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken wings and toss to coat evenly. Let the wings marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
Preheat the Smoker: Preheat your Akorn smoker to 250°F and add your choice of wood chips (hickory or cherry work well). Allow the smoker to heat for about 15-20 minutes.
Smoke the Wings: Arrange the wings on the smoker rack in a single layer. Smoke for about 1.5 hours or until the wings reach an internal temperature of 165°F and are fully cooked.
Prepare Garlic Parmesan Sauce: In a small saucepan, melt the butter over low heat. Stir in the grated Parmesan cheese and mix until well combined.
Coat the Wings: Once the wings are done smoking, remove them from the smoker and place them in a large bowl. Pour the garlic Parmesan sauce over the wings and toss to coat evenly.
Crisp the Wings: For extra crispiness, place the coated wings on a baking sheet and broil them in the oven for 5-7 minutes or until golden brown.
Serve: Garnish with chopped parsley and serve hot with your favorite dipping sauce.

Smoked Garlic Parmesan Chicken Wings offer a delicious alternative to traditional wings, featuring a perfect balance of smoky flavor and cheesy richness. They are incredibly easy to prepare and will be a standout dish at any gathering. The combination of tender smoked chicken and the savory garlic Parmesan sauce creates an unforgettable flavor profile. Serve these wings with fresh veggies and your favorite dips for a complete appetizer spread that everyone will love!

Smoked Beef Ribs

Smoked Beef Ribs are a true barbecue lover’s delight, known for their rich flavor and tender texture. This recipe highlights the deep, smoky taste achieved through low-and-slow cooking, making them perfect for special occasions or family dinners. The combination of a robust dry rub and a long smoking process creates mouthwatering beef ribs that will leave your guests raving about your grilling skills.

Ingredients:

4-5 pounds beef ribs (short ribs or back ribs)
1/4 cup kosher salt
1/4 cup black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon cayenne pepper (optional)
1/2 cup beef broth

Instructions:

Prepare the Ribs: Trim excess fat from the beef ribs, leaving about 1/4 inch for flavor. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, chili powder, and cayenne pepper.
Season the Ribs: Generously rub the spice mixture all over the ribs, making sure to coat them evenly. Let the ribs sit at room temperature for about 30 minutes while you preheat the smoker.
Preheat the Smoker: Set your Akorn smoker to 225°F and add your preferred wood chips (hickory or mesquite are excellent choices). Allow the smoker to preheat for 15-20 minutes.
Smoke the Ribs: Place the seasoned beef ribs bone side down on the smoker rack. Smoke for 5-6 hours, spritzing with beef broth every hour to keep the meat moist. The ribs are done when they are tender and the meat pulls away from the bones easily.
Rest and Serve: Remove the ribs from the smoker and let them rest for about 15-20 minutes before slicing. Serve with your favorite barbecue sauce on the side.

Smoked Beef Ribs are a show-stopping dish that showcases the delicious flavors of slow-cooked barbecue. The tender meat, infused with smoky goodness, makes for an unforgettable eating experience. Whether you’re serving these at a backyard cookout or a special family gathering, they are sure to impress. Pair with classic sides like coleslaw and baked beans for a complete meal that will have everyone asking for seconds!

Smoked Vegetable Medley

A Smoked Vegetable Medley is a delightful and healthy addition to any meal, bringing out the natural sweetness of vegetables through the smoking process. This recipe combines a variety of colorful veggies that become tender and infused with a wonderful smoky flavor. Perfect as a side dish or a vegetarian main, this medley can easily be customized based on the vegetables you have on hand.

Ingredients:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 summer squash, sliced
1 red onion, cut into wedges
8 ounces mushrooms, halved
3 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and black pepper to taste
Fresh herbs (basil or parsley) for garnish

Instructions:

Prepare the Vegetables: In a large bowl, combine the sliced bell peppers, zucchini, summer squash, red onion, and mushrooms. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss until all vegetables are evenly coated.
Preheat the Smoker: Preheat your Akorn smoker to 225°F. Use a mix of wood chips (such as applewood or cherry) for a sweeter smoke flavor.
Smoke the Vegetables: Arrange the seasoned vegetables in a smoker-safe pan or directly on the grill grates. Smoke for about 1.5 hours, or until the vegetables are tender and slightly charred.
Serve: Remove the vegetables from the smoker and garnish with fresh herbs before serving.

A Smoked Vegetable Medley is a flavorful and nutritious way to enjoy a variety of vegetables. The smoking process enhances their natural flavors while adding a delicious twist. This dish is perfect for balancing out heavier meat dishes and can be served as a side or a light main course. The vibrant colors and smoky aroma make it an appealing addition to any meal, and it’s an excellent way to incorporate more veggies into your diet. Feel free to experiment with different vegetables and seasonings to make this medley your own!

Note: More recipes are coming soon!