30+ Delicious Best Smoker Recipes to Elevate Your BBQ Game

Smoking food is an art form that combines patience, technique, and a touch of creativity to transform ordinary ingredients into mouthwatering delicacies.

Whether you’re a seasoned pitmaster or just starting out, there’s something incredibly satisfying about infusing flavors into your meats and vegetables with the gentle kiss of smoke.

This comprehensive collection of 30+ best smoker recipes offers a variety of options that will tantalize your taste buds and elevate your outdoor cooking game.

From succulent smoked brisket to tender chicken thighs and flavorful fish, these recipes cover a wide spectrum of ingredients, flavors, and techniques.

Each recipe has been carefully curated to ensure that whether you’re hosting a barbecue party, enjoying a quiet family dinner, or just craving something delicious, you’ll find the perfect dish to impress your guests and satisfy your cravings.

With step-by-step instructions and helpful tips, you’ll learn how to master the smoker and create unforgettable meals that will keep everyone coming back for more.

30+ Delicious Best Smoker Recipes to Elevate Your BBQ Game

In the world of outdoor cooking, few methods can rival the richness and depth of flavor that smoking imparts to food. The 30+ best smoker recipes provided in this article offer an array of delicious options that are sure to please any palate.

As you experiment with different meats, spices, and wood chips, you’ll discover your own signature flavors and techniques that make your smoked dishes truly unique.

So, gather your ingredients, fire up the smoker, and embark on a culinary adventure that will fill your backyard with irresistible aromas and your dining table with delicious meals.

Remember, smoking is not just about cooking; it’s about creating lasting memories with family and friends.

Whether you’re preparing a weekend feast or a weeknight dinner, these recipes will inspire you to explore the world of smoking and enjoy the delicious results!

Smoked Brisket

Smoked brisket is a true barbecue classic, celebrated for its rich flavor and tender texture. This recipe combines a flavorful rub with low and slow cooking to achieve a perfectly smoked brisket that melts in your mouth. The result is an impressive centerpiece for any gathering, sure to impress friends and family alike.

Ingredients:

1 whole beef brisket (10-12 lbs)
1/4 cup kosher salt

1/4 cup black pepper
2 tablespoons paprika
2 tablespoons garlic powder

2 tablespoons onion powder
1 tablespoon cayenne pepper (optional for heat)
1/4 cup mustard (for slathering)

Wood chips (hickory, mesquite, or oak)

Instructions:

Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Mix the salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a bowl. Rub this mixture all over the brisket, ensuring it’s evenly coated. Let it sit in the refrigerator for at least 12 hours or overnight.

Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips for flavor.
Smoke the Brisket: Remove the brisket from the refrigerator and slather it with mustard. Place the brisket in the smoker, fat side up. Smoke for about 1.5 hours per pound, maintaining a consistent temperature.
Wrap the Brisket: When the internal temperature reaches 165°F (74°C), wrap the brisket tightly in butcher paper or aluminum foil. This helps retain moisture during the remainder of the cooking process.

Finish Cooking: Continue smoking until the internal temperature reaches 203°F (95°C). This can take several more hours, so be patient.
Rest and Slice: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

Smoking a brisket is a labor of love that rewards you with deeply flavored meat that is tender and juicy. The combination of the spice rub and slow smoking infuses the brisket with a smoky essence that enhances its natural richness. Serve your smoked brisket with traditional sides like coleslaw and baked beans for a complete barbecue experience. Remember, the key to a perfect brisket is patience; allow it to rest before slicing to retain its juices, ensuring every bite is a flavorful delight.

Smoked Salmon

Smoked salmon is a gourmet treat that elevates any meal. The process of brining and smoking locks in moisture while infusing the fish with a delightful smokiness. This recipe is perfect for special occasions or as a luxurious addition to your breakfast or brunch table.

Ingredients:

2 lbs salmon fillet, skin-on

1/2 cup brown sugar
1/2 cup kosher salt
1 tablespoon black pepper

1 tablespoon dill (optional)
Wood chips (alder or applewood)

Instructions:

Brine the Salmon: In a bowl, mix the brown sugar, salt, black pepper, and dill. Coat the salmon fillet with the mixture, ensuring it’s well covered. Place the salmon in a zip-top bag and refrigerate for 6-8 hours, allowing it to brine.
Rinse and Dry: After brining, rinse the salmon under cold water to remove excess brine. Pat it dry with paper towels and let it sit uncovered in the refrigerator for an hour to form a pellicle, a tacky layer that helps smoke adhere.
Preheat the Smoker: Preheat your smoker to 180°F (82°C) and add the wood chips.

Smoke the Salmon: Place the salmon skin-side down on the smoker grates. Smoke for 1-2 hours, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily.
Cool and Serve: Remove the salmon from the smoker and let it cool before slicing.

Smoking salmon not only enhances its natural flavor but also preserves it, making it a fantastic option for meal prep or special occasions. The result is tender, flaky fish with a perfect balance of sweetness and smokiness. Serve your smoked salmon with bagels, cream cheese, and capers for a classic combination, or flake it over salads or pasta for a delicious, elevated dish. This recipe is a testament to the versatility of smoked foods, offering both sophistication and comfort in every bite.

Smoked Chicken Wings

Smoked chicken wings are a crowd-pleasing appetizer that brings flavor and fun to any gathering. This recipe highlights a savory dry rub that enhances the smoky flavor, resulting in crispy skin and juicy meat. Perfect for game days or backyard barbecues, these wings will have everyone coming back for more.

Ingredients:

3 lbs chicken wings

2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder

1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
1 teaspoon salt

1 teaspoon black pepper
Wood chips (hickory or cherry)

Instructions:

Prepare the Wings: In a large bowl, toss the chicken wings with olive oil. In a separate bowl, mix the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Sprinkle the rub over the wings, coating them evenly.
Preheat the Smoker: Preheat your smoker to 250°F (121°C) and add wood chips.
Smoke the Wings: Place the wings directly on the smoker grate. Smoke for about 2 hours, or until the internal temperature reaches 165°F (74°C).

Crisp the Skin: For extra crispy skin, transfer the wings to a grill or oven preheated to 400°F (204°C) for an additional 10-15 minutes, or until they are crispy and golden.
Serve and Enjoy: Remove the wings from the heat and let them rest for a few minutes before serving.

Smoked chicken wings are a fantastic way to enjoy the bold flavors of smoking without the long cook times required for larger cuts of meat. The combination of the dry rub and the smoky flavor creates an irresistible snack that pairs perfectly with your favorite dipping sauces. Whether served as an appetizer or a main dish, these wings are sure to impress your guests and leave them wanting more. Enjoy them with a side of celery sticks and ranch or blue cheese dressing for the ultimate game day experience!

Smoked Pulled Pork

Smoked pulled pork is a quintessential barbecue dish known for its rich flavor and tender texture. This recipe utilizes a pork shoulder (also called pork butt) and a flavorful rub, allowing the meat to slowly cook until it can be easily shredded. Perfect for sandwiches, tacos, or simply served with your favorite barbecue sauce, smoked pulled pork is sure to be a hit at any gathering.

Ingredients:

4-6 lbs pork shoulder (pork butt)

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons black pepper

2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder

1 tablespoon cumin
1 tablespoon mustard powder
Wood chips (hickory or applewood)

Instructions:

Prepare the Pork: Trim any excess fat from the pork shoulder, leaving a thin layer for flavor. In a bowl, mix the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, cumin, and mustard powder. Rub this mixture all over the pork, ensuring an even coating. Let the pork sit at room temperature for about 30 minutes.
Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips.

Smoke the Pork: Place the pork shoulder in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C). This range allows the collagen in the meat to break down, making it tender and easy to pull apart.
Wrap the Pork (Optional): If the pork starts to brown too quickly, you can wrap it in foil once it reaches 160°F (71°C) to retain moisture.
Rest and Shred: Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes before shredding it with two forks or your hands.

Smoked pulled pork is a true comfort food that is both satisfying and versatile. The blend of spices in the rub enhances the natural flavors of the pork, while the low and slow cooking process ensures it remains moist and tender. Serve your pulled pork on soft buns with coleslaw for a classic sandwich or use it as a filling for tacos, nachos, or burritos. The leftovers (if there are any) also make excellent additions to omelets, salads, or rice bowls, showcasing the versatility of this delicious smoked dish.

Smoked Beef Ribs

Smoked beef ribs are a carnivore’s dream, offering rich, beefy flavors and a tender texture that comes from hours of slow smoking. This recipe showcases the natural flavors of the beef, enhanced by a simple seasoning rub. Perfect for gatherings or special occasions, smoked beef ribs are sure to impress your guests.

Ingredients:

4-5 lbs 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
1 tablespoon paprika

1 tablespoon brown sugar
Wood chips (oak or hickory)

Instructions:

Prepare the Ribs: Remove the silver skin from the back of the ribs. In a bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Rub this mixture all over the beef ribs, ensuring they are well coated. Let the ribs sit at room temperature for about 30 minutes.
Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips of your choice.
Smoke the Ribs: Place the ribs in the smoker, bone side down. Smoke for about 6-8 hours, or until the internal temperature reaches 203°F (95°C) and the meat is tender.

Wrap the Ribs (Optional): If desired, wrap the ribs in foil after 4 hours to help retain moisture and speed up cooking.
Rest and Serve: Once cooked, remove the ribs from the smoker and let them rest for 20-30 minutes before slicing between the bones to serve.

Smoked beef ribs are a true indulgence, perfect for celebrations or when you want to treat yourself and your loved ones to something special. The smoky aroma and bold flavors of the rub create a mouthwatering experience that complements the natural richness of the beef. Serve these ribs with your favorite barbecue sauce, pickles, and classic sides like cornbread or coleslaw for a complete feast. Whether you’re hosting a barbecue or simply enjoying a quiet evening, smoked beef ribs will elevate any meal to a new level of deliciousness.

Smoked Vegetable Medley

Smoked vegetable medley is a healthy and flavorful side dish that enhances the natural sweetness and flavor of seasonal vegetables. Smoking vegetables adds a depth of flavor that is both unique and delicious. This recipe is perfect for those looking to complement their smoked meats or as a standalone dish for vegetarian guests.

Ingredients:

2 cups bell peppers (mixed colors), sliced

2 cups zucchini, sliced into rounds
2 cups mushrooms, halved
1 cup red onion, sliced

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon garlic powder

1 tablespoon dried thyme
Salt and pepper to taste
Wood chips (fruit woods like apple or cherry)

Instructions:

Prepare the Vegetables: In a large bowl, combine the sliced bell peppers, zucchini, mushrooms, and red onion. In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic powder, thyme, salt, and pepper. Pour this mixture over the vegetables and toss to coat evenly.
Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.

Smoke the Vegetables: Place the vegetables in a smoker-safe pan or on skewers. Smoke for about 1.5-2 hours, or until they are tender and have absorbed a good amount of smoke flavor.
Check for Doneness: Stir the vegetables occasionally for even cooking. They should be slightly charred but not mushy.
Serve: Once smoked, remove the vegetables from the smoker and serve them warm.

Smoked vegetable medley is a vibrant, healthy side that beautifully complements any smoked meat dish. The smoking process enhances the natural flavors of the vegetables while adding a delicious smokiness that brings out their sweetness. This dish not only adds color and nutrition to your meal but also impresses your guests with its unique preparation. Serve the smoked vegetables alongside your favorite grilled meats or enjoy them as a light and flavorful main dish. They also make a fantastic addition to salads, grain bowls, or as a topping for pizza, showcasing the versatility and deliciousness of smoked veggies.

Smoked Brisket

Smoked brisket is a barbecue classic that requires patience and skill, but the results are nothing short of spectacular. The combination of low and slow cooking, along with a flavorful rub, transforms the tough cut of meat into tender, juicy slices infused with smoky flavor. Perfect for special occasions or weekend gatherings, smoked brisket is sure to be a crowd-pleaser.

Ingredients:

10-12 lbs whole brisket (packer cut)
1/4 cup kosher salt
1/4 cup black pepper

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika

1 tablespoon cayenne pepper (optional)
Wood chips (hickory or mesquite)

Instructions:

Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. In a bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub this mixture all over the brisket, ensuring an even coating. Let it sit at room temperature for 1 hour.
Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add your choice of wood chips.
Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for about 1 to 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C). Use a meat thermometer to check the temperature.

Wrap the Brisket (Optional): Once the brisket reaches around 160°F (71°C), you can wrap it in butcher paper or foil to help retain moisture.
Rest and Slice: Once cooked, remove the brisket from the smoker and let it rest for at least 1 hour before slicing against the grain.

Smoked brisket is the ultimate barbecue experience, providing rich flavors and tender meat that melts in your mouth. The slow smoking process allows the brisket to develop a beautiful bark on the outside while remaining juicy and flavorful on the inside. Serve your brisket with classic sides like baked beans, coleslaw, and cornbread, or pile it high on a sandwich for a delicious meal. The leftovers are perfect for brisket tacos, hash, or even on a pizza, showcasing the versatility and lasting appeal of this iconic smoked dish.

Smoked Chicken Thighs

Smoked chicken thighs are a delicious and budget-friendly option that delivers juicy, flavorful meat with a crispy skin. This recipe highlights the rich taste of chicken thighs, enhanced by a simple spice rub and slow smoking. Perfect for weeknight dinners or weekend barbecues, these smoked thighs are sure to impress your family and friends.

Ingredients:

8 bone-in, skin-on chicken thighs

1/4 cup olive oil
1 tablespoon paprika
1 tablespoon garlic powder

1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon brown sugar

Salt and pepper to taste
Wood chips (apple or cherry)

Instructions:

Prepare the Chicken: In a bowl, combine the olive oil, paprika, garlic powder, onion powder, oregano, brown sugar, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are evenly coated. Let the chicken sit at room temperature for about 30 minutes.
Preheat the Smoker: Preheat your smoker to 250°F (121°C) and add wood chips.
Smoke the Chicken: Place the chicken thighs in the smoker, skin side up. Smoke for about 2-2.5 hours, or until the internal temperature reaches 175°F (79°C) and the skin is crispy.

Finish on the Grill (Optional): For extra crispy skin, you can transfer the thighs to a hot grill for a few minutes after smoking.
Rest and Serve: Once cooked, remove the chicken thighs from the smoker and let them rest for 10 minutes before serving.

Smoked chicken thighs are a flavorful and satisfying option for any meal. The combination of spices creates a savory crust that locks in moisture, resulting in tender meat with crispy skin. These thighs are perfect for serving with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Additionally, they make excellent additions to sandwiches or salads, providing a delicious and versatile protein option that everyone will love. The ease of preparation and the delicious outcome make smoked chicken thighs a go-to recipe for any backyard cook.

Smoked Salmon

Smoked salmon is a luxurious dish that can elevate any brunch or dinner spread. This recipe showcases the rich flavors of salmon, enhanced by a simple brining process and cold smoking technique. The result is a tender, flavorful fish that can be enjoyed on its own or as part of various dishes.

Ingredients:

2 lbs salmon fillet (skin-on)

1/2 cup kosher salt
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon dill (optional)
Wood chips (alder or cherry)

Instructions:

Prepare the Brine: In a bowl, mix the salt, brown sugar, black pepper, garlic powder, and dill. Place the salmon fillet in a dish and cover it with the brining mixture. Ensure the salmon is well coated. Cover and refrigerate for 6-8 hours.
Rinse and Dry the Salmon: After brining, rinse the salmon under cold water to remove excess salt and sugar. Pat it dry with paper towels and place it on a wire rack. Allow it to air dry in the refrigerator for about 1 hour.
Preheat the Smoker: Preheat your smoker to 180°F (82°C) and add wood chips.
Smoke the Salmon: Place the salmon in the smoker, skin side down. Smoke for about 2-3 hours, or until the internal temperature reaches 140°F (60°C) and the fish is flaky.
Cool and Slice: Once smoked, remove the salmon from the smoker and let it cool before slicing.

Smoked salmon is an elegant dish that brings a touch of sophistication to any gathering. The brining process enhances the flavor and moisture of the fish, while the cold smoking adds a delicious smokiness that is irresistible. Serve smoked salmon on bagels with cream cheese, capers, and red onion for a classic breakfast or brunch dish, or use it in salads, pasta, or as a topping for crackers. This versatile smoked fish can be a centerpiece of your next gathering, showcasing the art of smoking while delighting your guests with its rich flavor and beautiful presentation.

Smoked Ribs

Smoked ribs are a barbecue staple that offers a melt-in-your-mouth experience, thanks to the low and slow cooking method. With a perfect balance of sweetness and smokiness, this recipe allows you to create tender, flavorful ribs that are sure to impress your guests at any gathering. Whether you prefer baby back ribs or spare ribs, this technique will help you achieve rib perfection.

Ingredients:

2 racks of baby back ribs or spare ribs
1/4 cup yellow mustard
1/2 cup brown sugar
1/4 cup paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper (optional)
1 tablespoon salt
BBQ sauce (for glazing, optional)
Wood chips (hickory or apple)

Instructions:

Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor penetration. Rub yellow mustard all over the ribs to help the spice rub adhere. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt. Generously rub this mixture onto the ribs, covering both sides.
Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
Smoke the Ribs: Place the ribs in the smoker bone side down. Smoke for about 4-5 hours, or until the meat is tender and pulls away from the bones easily. If desired, during the last hour, brush your favorite BBQ sauce on the ribs for a flavorful glaze.
Rest and Slice: Once cooked, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing between the bones.

Smoked ribs are a quintessential barbecue dish that brings friends and family together. The combination of the spice rub and the smoke infuses the meat with incredible flavor while keeping it juicy and tender. Serve your smoked ribs with classic sides like coleslaw, baked beans, and cornbread for a full barbecue experience. The versatility of ribs also allows for creative serving options, whether on their own, in sandwiches, or as part of a meat platter. Whichever way you choose to enjoy them, smoked ribs are sure to be a hit at any gathering.

Smoked Pork Shoulder (Pulled Pork)

Smoked pork shoulder, often referred to as pulled pork, is the epitome of barbecue comfort food. With its rich flavor and tender texture, this dish is ideal for feeding a crowd. The long smoking process allows the connective tissues to break down, resulting in succulent, easily shreddable meat that can be enjoyed in various ways, from sandwiches to tacos.

Ingredients:

8-10 lbs pork shoulder (also known as pork butt)
1/4 cup kosher salt
1/4 cup black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon cayenne pepper (optional)
1 cup apple cider vinegar (for spritzing)
BBQ sauce (for serving)
Wood chips (hickory or pecan)

Instructions:

Prepare the Pork: Trim any excessive fat from the pork shoulder, leaving some for flavor. In a bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this mixture all over the pork shoulder, ensuring it’s evenly coated. Let it rest for at least 1 hour, or ideally overnight in the refrigerator.
Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
Smoke the Pork: Place the pork shoulder in the smoker fat side up. Smoke for about 12-14 hours, or until the internal temperature reaches 195-205°F (90-96°C). Spritz the pork with apple cider vinegar every hour to keep it moist and enhance flavor.
Shred and Serve: Once cooked, remove the pork from the smoker and let it rest for 30 minutes. Use two forks to shred the meat, discarding any large pieces of fat.
Add Sauce (Optional): Mix in your favorite BBQ sauce to taste before serving.

Smoked pork shoulder is a crowd-pleaser that brings the joy of barbecue to any gathering. The tender, smoky meat can be served in numerous ways, whether piled high on a bun with coleslaw, in tacos with fresh salsa, or simply on its own with a side of baked beans. The beauty of pulled pork lies in its versatility; it can easily be reheated for leftovers, ensuring that the deliciousness lasts beyond the initial feast. This recipe is an invitation to enjoy the rich flavors of smoked meat, making every bite a memorable experience.

Smoked Vegetable Medley

Smoked vegetables are a fantastic way to add a smoky flavor to your meals while enjoying the freshness of seasonal produce. This recipe features a colorful medley of vegetables that are enhanced by the smoky cooking method, making them a perfect side dish or a great addition to salads and wraps. Smoked vegetables are not only delicious but also a healthy option for any barbecue.

Ingredients:

2 bell peppers (red and yellow), sliced
2 zucchinis, sliced into rounds
1 red onion, cut into wedges
1 cup cherry tomatoes
1 cup mushrooms, halved
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon dried Italian herbs
Salt and pepper to taste
Wood chips (hickory or mesquite)

Instructions:

Prepare the Vegetables: In a large bowl, combine the sliced bell peppers, zucchinis, red onion, cherry tomatoes, and mushrooms. Drizzle with olive oil and balsamic vinegar, then sprinkle with garlic powder, dried herbs, salt, and pepper. Toss until the vegetables are evenly coated.
Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
Smoke the Vegetables: Place the prepared vegetables in a grill basket or on a sheet of aluminum foil. Smoke for about 1-1.5 hours, or until they are tender and infused with a smoky flavor.
Serve: Once cooked, remove the vegetables from the smoker and serve them hot as a side dish or incorporate them into salads or wraps.

Smoked vegetable medley is a delightful way to enjoy the natural sweetness and vibrant flavors of fresh produce, enhanced by the rich, smoky essence from the smoker. This dish not only complements grilled meats but also stands alone as a nutritious and flavorful vegetarian option. The versatility of smoked vegetables allows for endless creativity in the kitchen—add them to pasta dishes, grain bowls, or serve them as a topping for pizzas. Embrace the smoky goodness of vegetables, and let this recipe inspire you to explore the delicious possibilities of outdoor cooking!

Smoked Salmon

Smoked salmon is a luxurious treat that boasts a rich, smoky flavor and a tender texture. This recipe uses a simple brining method to enhance the fish’s natural taste while infusing it with the aromatic smokiness from the wood chips. Perfect for special occasions or a delightful brunch, smoked salmon can be enjoyed on its own, in salads, or as a topping for bagels with cream cheese.

Ingredients:

2 lbs fresh salmon fillet, skin on
1/2 cup brown sugar
1/4 cup kosher salt
1/4 cup maple syrup (optional)
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon dill (fresh or dried)
Wood chips (alder or apple)

Instructions:

Brine the Salmon: In a bowl, mix brown sugar, kosher salt, maple syrup (if using), black pepper, garlic powder, and dill. Lay the salmon fillet in a shallow dish and cover it with the brining mixture. Cover with plastic wrap and refrigerate for 4-6 hours.
Prepare for Smoking: After brining, rinse the salmon under cold water and pat dry with paper towels. Place the salmon on a rack to dry for about 30 minutes, allowing a pellicle (a tacky surface) to form, which helps with smoking.
Preheat the Smoker: Preheat your smoker to 180°F (82°C) and add wood chips.
Smoke the Salmon: Place the salmon in the smoker, skin side down. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
Cool and Serve: Remove the salmon from the smoker and let it cool. Slice it thinly and serve with bagels, cream cheese, capers, or in salads.

Smoked salmon is a showstopper that adds elegance to any meal. The combination of sweet and savory flavors from the brine pairs beautifully with the smoky undertones, making it a versatile dish. Enjoy smoked salmon as part of a brunch spread, on a charcuterie board, or simply on its own. This recipe not only showcases your smoking skills but also introduces a sophisticated dish that’s surprisingly easy to make. Once you’ve mastered smoked salmon, you’ll find it hard to go back to store-bought varieties!

Smoked Chicken Thighs

Smoked chicken thighs are juicy and flavorful, making them a fantastic option for weeknight dinners or gatherings. The smoking process enhances the chicken’s natural richness, and the skin crisps up beautifully for added texture. With just a few seasonings, this recipe highlights the deep flavors that can be achieved through smoking, offering a delicious alternative to traditional grilling.

Ingredients:

4-6 bone-in, skin-on chicken thighs
1/4 cup olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
Wood chips (cherry or pecan)

Instructions:

Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper. Rub this mixture generously over the chicken thighs, ensuring even coverage.
Preheat the Smoker: Preheat your smoker to 275°F (135°C) and add wood chips.
Smoke the Chicken: Place the chicken thighs in the smoker, skin side up. Smoke for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Rest and Serve: Remove the chicken from the smoker and let it rest for 10-15 minutes before serving.

Smoked chicken thighs are a fantastic addition to your smoking repertoire, providing a rich, savory flavor that is both satisfying and easy to prepare. The combination of spices used in this recipe enhances the natural taste of the chicken while the smoking process locks in moisture, resulting in tender, juicy meat. Serve these smoky delights alongside classic sides like coleslaw, cornbread, or grilled vegetables for a comforting meal. The leftover smoked chicken thighs can also be shredded for sandwiches, tacos, or salads, making them a versatile choice for any occasion.

Smoked Beef Brisket

Smoked beef brisket is a barbecue classic that is revered for its deep flavor and tender texture. The low and slow smoking method transforms the tough cut of meat into a juicy, flavorful centerpiece for any meal. This recipe focuses on achieving a perfect bark—a flavorful crust on the outside—while keeping the inside moist and succulent. It’s perfect for gatherings, celebrations, or any time you want to impress your guests.

Ingredients:

10-12 lbs whole beef brisket
1/4 cup kosher salt
1/4 cup black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika
1 tablespoon cayenne pepper (optional)
Wood chips (oak or hickory)

Instructions:

Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. In a bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Generously rub this mixture all over the brisket.
Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for 10-14 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is tender enough to pull apart easily. Spritz with water or beef broth every hour to keep it moist.
Rest and Slice: Once cooked, remove the brisket from the smoker and wrap it in foil. Let it rest for at least 30 minutes before slicing against the grain.

Smoked beef brisket is the ultimate barbecue dish that brings people together around the grill. The combination of spices forms a flavorful bark that contrasts beautifully with the tender, juicy meat inside. Whether served on its own, as part of a barbecue platter, or in sandwiches, smoked brisket is always a crowd-pleaser. Its rich flavor and versatility make it an ideal choice for celebrations, tailgating, or any special occasion. By mastering the art of smoking brisket, you’ll not only elevate your cooking skills but also create unforgettable memories around the table with family and friends.

Note: More recipes are coming soon!