30+ Delicious Big Chief Smoker Recipes You Need to Try

The art of smoking food is a culinary tradition that transforms simple ingredients into deliciously complex dishes. With the Big Chief Smoker, you have the perfect tool to explore this flavorful world.

Whether you’re a seasoned pitmaster or just starting your smoking journey, the Big Chief Smoker offers versatility and ease of use, making it ideal for crafting mouthwatering recipes.

In this blog post, we’ve curated over 30 Big Chief Smoker recipes that highlight a range of flavors, from savory meats to delectable sides and even sweet treats. Each recipe is designed to take full advantage of the unique smoking process, allowing you to create dishes that are rich in flavor and sure to impress your family and friends.

Get ready to elevate your outdoor cooking game and discover how the right combination of ingredients and smoking techniques can transform your meals into unforgettable culinary experiences!

30+ Delicious Big Chief Smoker Recipes You Need to Try

In conclusion, the Big Chief Smoker is more than just a cooking appliance; it’s a gateway to a world of flavor and creativity. With these 30+ recipes, you can experiment with different types of wood, seasonings, and techniques to create unique dishes that suit any occasion.

Whether you’re hosting a backyard barbecue, preparing a cozy family dinner, or simply looking to satisfy your cravings, the possibilities are endless. Remember, the key to great smoking is patience and practice, so don’t be afraid to try new things and make these recipes your own.

As you continue to explore the delicious world of smoking, you’ll not only impress your guests but also gain confidence in your culinary skills.

So fire up that smoker, gather your ingredients, and embark on a flavorful journey that will leave your taste buds dancing with joy!

Smoked Pulled Pork Shoulder

Smoked pulled pork is a barbecue classic that’s easy to prepare and yields a tender, flavorful dish perfect for gatherings. The low and slow cooking process allows the pork shoulder to absorb the smoky flavors while breaking down collagen, resulting in juicy, shredded meat. This recipe is perfect for sandwiches, tacos, or served with your favorite sides.

Ingredients:

• 1 (5-7 pound) pork shoulder (also known as pork butt)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust for heat preference)
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 cup apple cider vinegar
• 1 cup apple juice
• Wood chips (hickory or applewood recommended)

Instructions:

1. Prepare the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, mix the olive oil and all the spices to create a rub. Rub this mixture all over the pork shoulder, ensuring it’s well-coated. Let it sit at room temperature for about 30 minutes to absorb the flavors.
2. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box. Hickory or applewood gives a great flavor to pork.
3. Smoke the Pork: Place the pork shoulder directly on the smoker rack. Pour the apple cider vinegar and apple juice into a drip pan and place it under the pork to catch the drippings. Smoke the pork for about 8-10 hours, or until it reaches an internal temperature of 195°F to 205°F.
4. Rest and Shred: Once done, remove the pork from the smoker and let it rest for at least 30 minutes. Use two forks to shred the meat, discarding any large pieces of fat.
5. Serve: Serve the smoked pulled pork on buns with barbecue sauce, coleslaw, or as a taco filling with your favorite toppings.

This smoked pulled pork shoulder is a crowd-pleaser that will have your guests raving about your barbecue skills. The combination of the spice rub and the smoky flavor creates a dish that is both comforting and delicious. Leftovers can be easily reheated and enjoyed the next day, making this not only a fantastic meal for gatherings but also a great option for meal prep.

Smoked Salmon Fillets

Smoked salmon is a delicacy that can elevate any dish, from bagels to salads. With a brine that infuses the fish with flavor and a gentle smoke, this recipe will yield tender, flaky fillets that are perfect for breakfast, lunch, or dinner. Smoking salmon at home allows you to control the flavors and ingredients, resulting in a truly personalized dish.

Ingredients:

• 2 pounds salmon fillets (skin on)
• 1 cup brown sugar
• ½ cup kosher salt
• 1 tablespoon black pepper
• 1 tablespoon dill (optional)
• 1 lemon, sliced
• Wood chips (alder or cherry wood recommended)

Instructions:

1. Brine the Salmon: In a bowl, mix the brown sugar, kosher salt, black pepper, and dill (if using). Place the salmon fillets in a shallow dish, and cover them with the brine mixture, ensuring they are well-coated. Cover and refrigerate for 4-6 hours or overnight.
2. Rinse and Dry: After brining, rinse the salmon fillets under cold water to remove excess salt and sugar. Pat them dry with paper towels. Let them air dry on a wire rack for 30 minutes to form a pellicle (a tacky surface that helps absorb smoke).
3. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add your wood chips to the smoker box.
4. Smoke the Salmon: Place the salmon fillets on the smoker rack, skin side down. If desired, place lemon slices on top of the fillets for added flavor. Smoke for about 2-3 hours or until the salmon reaches an internal temperature of 145°F.
5. Cool and Serve: Once smoked, let the salmon cool before serving. It can be served warm or chilled.

Homemade smoked salmon is a luxurious treat that is surprisingly easy to make with your Big Chief Smoker. The brining process not only enhances the flavor but also helps to preserve the fish, making it a wonderful addition to any meal. Whether you enjoy it on a bagel with cream cheese, tossed in a salad, or simply on its own, this smoked salmon will impress anyone who tastes it.

Smoked Beef Brisket

Smoked beef brisket is a staple in barbecue cuisine, revered for its rich flavor and tender texture. This recipe takes you through the steps of preparing and smoking a brisket to perfection, resulting in melt-in-your-mouth slices that are ideal for any barbecue feast. The low and slow cooking method is essential for breaking down the tough connective tissues in the brisket, ensuring a juicy and flavorful result.

Ingredients:

• 1 (10-12 pound) beef brisket
• 2 tablespoons mustard (yellow or Dijon)
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 2 teaspoons cayenne pepper (optional)
• Wood chips (mesquite or oak recommended)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about a quarter-inch layer for flavor. Rub the mustard all over the brisket. In a bowl, combine the spices to create a rub, then generously apply it over the mustard-coated brisket.
2. Prepare the Smoker: Preheat your Big Chief Smoker as per the manufacturer’s guidelines. Add wood chips to the smoker box.
3. Smoke the Brisket: Place the brisket on the smoker rack, fat side up. Smoke for about 12-14 hours, maintaining a consistent temperature of around 225°F. Use a meat thermometer to monitor the internal temperature, aiming for around 195°F to 205°F.
4. Rest and Slice: Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or foil. Let it rest for at least an hour to allow the juices to redistribute. After resting, slice against the grain for the best texture.
5. Serve: Serve the smoked brisket with barbecue sauce, pickles, and your favorite sides.

Smoking a beef brisket is a labor of love that rewards you with incredible flavors and textures. The combination of the dry rub and the smoky infusion creates a rich profile that is unmatched by any other cooking method. This brisket is perfect for feeding a crowd or enjoying as leftovers in sandwiches, tacos, or served alongside classic barbecue sides. Your Big Chief Smoker makes it possible to achieve that authentic barbecue taste right in your backyard.

Smoked Chicken Wings

Smoked chicken wings are a crowd favorite, perfect for game days, parties, or casual family dinners. The smoking process infuses the wings with rich, smoky flavor while keeping them juicy and tender. This recipe includes a simple dry rub that elevates the wings, making them irresistibly tasty. Serve them with your favorite dipping sauces for an unforgettable appetizer.

Ingredients:

• 3 pounds chicken wings, separated into flats and drumettes
• 2 tablespoons olive oil
• 1 tablespoon paprika (smoked or regular)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• Wood chips (hickory or cherry wood recommended)

Instructions:

1. Prepare the Wings: In a large bowl, toss the chicken wings with olive oil. In another bowl, mix all the dry ingredients to create the rub. Coat the wings evenly with the rub and let them sit at room temperature for 30 minutes to absorb the flavors.
2. Prepare the Smoker: Preheat your Big Chief Smoker as directed. Add your choice of wood chips to the smoker box.
3. Smoke the Wings: Place the wings on the smoker rack in a single layer. Smoke them for about 2 to 2.5 hours, or until they reach an internal temperature of 165°F. The wings should be golden brown and crispy on the outside.
4. Serve: Once smoked, serve the wings hot with your favorite sauces such as buffalo sauce, ranch, or blue cheese dressing.

These smoked chicken wings are the perfect combination of smoky flavor and crispy texture, making them a hit at any gathering. The dry rub enhances the natural flavor of the chicken, and the smoking process locks in moisture, ensuring each bite is juicy and satisfying. Whether you’re hosting a party or enjoying a quiet evening at home, these wings will elevate your meal to a whole new level.

Smoked Beef Ribs

Smoked beef ribs are a decadent treat that is sure to impress your guests. The long smoking time allows the meat to absorb deep flavors while rendering down the fat for a succulent and tender bite. This recipe focuses on seasoning the ribs to enhance their natural flavor, making them the star of your barbecue.

Ingredients:

• 2-3 pounds beef ribs (short ribs or back ribs)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional)
• Wood chips (oak or mesquite recommended)

Instructions:

1. Prepare the Ribs: Trim any excess fat from the beef ribs and pat them dry. Rub the olive oil over the ribs, then apply the salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using) evenly over the meat. Let the ribs sit for at least 30 minutes to absorb the flavors.
2. Prepare the Smoker: Preheat your Big Chief Smoker as per the manufacturer’s instructions. Add wood chips to the smoker box.
3. Smoke the Ribs: Place the ribs on the smoker rack, bone side down. Smoke for 4-6 hours, or until the internal temperature reaches 200°F to 205°F. The meat should be tender and pull away easily from the bone.
4. Serve: Once cooked, let the ribs rest for about 15-20 minutes before slicing between the bones. Serve with your favorite barbecue sauce or enjoy them plain to savor the smoky flavor.

Smoked beef ribs are a luxurious addition to any barbecue feast. The deep flavors from the smoke combined with the seasoned rub create a dish that is both satisfying and memorable. These ribs are not only great for gatherings but also make for delicious leftovers that can be enjoyed in sandwiches or as part of a hearty meal. Prepare to impress with this standout dish from your Big Chief Smoker!

Smoked Vegetable Medley

A smoked vegetable medley is a fantastic way to incorporate healthy and flavorful sides into your barbecue spread. Smoking vegetables enhances their natural sweetness and adds a delicious smoky depth. This recipe combines a variety of seasonal vegetables that can be tailored to your preference, making it a versatile and vibrant addition to any meal.

Ingredients:

• 1 bell pepper (any color), cut into strips
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme or rosemary
• Wood chips (apple or hickory recommended)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine all the chopped vegetables. Drizzle with olive oil and sprinkle the garlic powder, smoked paprika, salt, black pepper, and thyme or rosemary. Toss until the vegetables are evenly coated.
2. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add your choice of wood chips to the smoker box.
3. Smoke the Vegetables: Place the seasoned vegetables in a smoker-safe pan or directly on the smoker rack. Smoke for about 1.5 to 2 hours, or until the vegetables are tender and slightly charred.
4. Serve: Remove the vegetables from the smoker and serve them warm as a side dish or over a bed of rice or quinoa.

This smoked vegetable medley is a delightful way to enjoy the rich flavors of seasonal produce, making it a perfect side dish for any barbecue. The smoking process enhances the natural sweetness of the vegetables while adding a layer of complexity to their flavors. Whether served alongside smoked meats or as a standalone dish, these vegetables are sure to be a hit at your next gathering. Plus, they offer a colorful and nutritious option that balances the richness of traditional barbecue fare.

Smoked Pork Tenderloin

Smoked pork tenderloin is a fantastic option for a tender, juicy meal with a smoky kick. This cut of meat is perfect for the smoker, allowing it to absorb the wood flavors while maintaining its moisture. The marinade not only adds depth but also helps create a beautiful crust on the outside. Serve it sliced with sides or in sandwiches for a versatile dish that’s sure to impress.

Ingredients:

• 2 pork tenderloins (about 1 pound each)
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• Wood chips (apple or cherry recommended)

Instructions:

1. Marinate the Pork: In a bowl, whisk together the soy sauce, apple cider vinegar, honey, olive oil, minced garlic, black pepper, smoked paprika, onion powder, and salt. Place the pork tenderloins in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Smoker: Preheat your Big Chief Smoker as per the manufacturer’s instructions. Add your chosen wood chips to the smoker box.
3. Smoke the Pork: Remove the pork from the marinade and let excess liquid drip off. Place the tenderloins on the smoker rack. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 145°F. The pork should be nicely browned and have a slightly firm texture.
4. Rest and Serve: Once cooked, let the pork tenderloin rest for about 10-15 minutes before slicing. Serve with your favorite sides, such as roasted vegetables or mashed potatoes.

Smoked pork tenderloin is an exceptional dish that combines the rich flavors of the marinade with the deep smokiness from the wood. The result is a tender and juicy cut of meat that is perfect for any occasion, from family dinners to special gatherings. The versatility of this dish allows it to be enjoyed in various ways, whether sliced for a main course or served in a sandwich with some tangy barbecue sauce. Elevate your smoking game with this delectable recipe!

Smoked Salmon

Smoked salmon is a delicacy that is surprisingly easy to prepare at home. The gentle smoking process enhances the fish’s natural flavors, resulting in a rich and buttery texture. This recipe includes a simple brine that infuses the salmon with flavor while preserving its moisture. Serve it as an appetizer, on bagels, or as part of a charcuterie board for a touch of elegance.

Ingredients:

• 1 pound salmon fillet (skin on)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon dill (fresh or dried)
• 1 tablespoon lemon zest
• Wood chips (alder or apple recommended)

Instructions:

1. Brine the Salmon: In a bowl, mix the kosher salt, brown sugar, black pepper, dill, and lemon zest. Place the salmon in a shallow dish and coat it evenly with the brine mixture. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
2. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box.
3. Smoke the Salmon: Rinse the brine off the salmon under cold water and pat it dry with paper towels. Place the salmon on the smoker rack, skin side down. Smoke for about 1.5 to 2 hours, or until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
4. Serve: Allow the salmon to cool slightly before slicing. Serve it warm or chilled, garnished with fresh dill or lemon wedges.

Smoking salmon at home offers a gourmet experience that is both satisfying and delicious. The combination of the brine and smoke creates a beautifully flavored fish that is perfect for various occasions, from brunch to elegant dinners. Whether you enjoy it on a toasted bagel with cream cheese or as part of a charcuterie platter, this smoked salmon will elevate any meal. Impress your guests with this easy yet luxurious dish that showcases the versatility of your Big Chief Smoker.

Smoked Mac and Cheese

Smoked mac and cheese takes the classic comfort food to a whole new level by adding a rich, smoky flavor. The creamy cheese sauce pairs perfectly with the smokiness, creating a dish that is both indulgent and comforting. This recipe is perfect for barbecues or family gatherings and can easily be customized with different cheeses or add-ins.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wood chips (hickory or mesquite recommended)
• Optional: 1 cup breadcrumbs for topping

Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, continuing to stir until the mixture thickens. Add the shredded cheddar and mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
3. Combine and Prepare for Smoking: Preheat your Big Chief Smoker as per the manufacturer’s instructions. Combine the cooked pasta with the cheese sauce, mixing well. If using breadcrumbs, sprinkle them on top of the mac and cheese. Transfer to a smoker-safe dish.
4. Smoke the Mac and Cheese: Place the dish in the smoker and smoke for about 1.5 hours, stirring halfway through to ensure even smoking. The mac and cheese should be bubbly and have a slight crust on top.
5. Serve: Remove from the smoker and let it cool slightly before serving. Enjoy your smoked mac and cheese warm as a side dish or a main course.

Smoked mac and cheese is the ultimate comfort food, combining the familiar flavors of creamy cheese with a delightful smokiness. This dish is perfect for potlucks, barbecues, or family dinners, bringing a gourmet twist to a beloved classic. With its rich, cheesy goodness and the added depth from the smoke, it’s bound to become a favorite in your recipe collection. Customize it with your favorite cheeses or mix-ins for an even more personalized touch. Your Big Chief Smoker will help you create a side dish that everyone will rave about!

Smoked Beef Brisket

Smoked beef brisket is a show-stopping dish that showcases the art of low-and-slow cooking. The combination of a rich rub and the gradual infusion of smoke creates a tender, juicy brisket with deep flavors. This recipe requires some patience, but the results are incredibly rewarding. Serve it sliced with your favorite barbecue sauce or as part of a hearty sandwich for a meal that’s sure to impress.

Ingredients:

• 5-6 pound whole beef brisket
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon brown sugar
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper (optional, for heat)
• Wood chips (hickory or oak recommended)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about a 1/4-inch layer for moisture. In a bowl, mix the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, cumin, and cayenne pepper. Rub the mixture all over the brisket, ensuring it’s well coated. Wrap it in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
2. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box.
3. Smoke the Brisket: Place the brisket on the smoker rack, fat side up. Smoke for about 10-12 hours, or until the internal temperature reaches 195-205°F. A good test for doneness is when the meat probes easily with a thermometer.
4. Rest and Serve: Once cooked, wrap the brisket in butcher paper or aluminum foil and let it rest for at least 30 minutes before slicing. Serve with your favorite barbecue sauce, coleslaw, or baked beans.

Smoked beef brisket is the ultimate barbecue dish that requires a bit of time and effort but rewards you with incredible flavor and tenderness. The rich, smoky crust and juicy interior make it a favorite for gatherings and celebrations. This dish embodies the essence of traditional barbecue and is sure to be a hit with family and friends. With every bite, you’ll taste the love and patience that went into creating this flavorful masterpiece.

Smoked Chicken Wings

Smoked chicken wings are a fantastic appetizer or main dish that’s packed with flavor and sure to please any crowd. The smoky flavor combined with a crispy exterior makes for an irresistible bite. This recipe is easily customizable with different seasonings or sauces, allowing you to tailor it to your taste preferences. Serve them with your favorite dipping sauce for a perfect game day treat or party snack.

Ingredients:

• 3 pounds chicken wings
• 1/4 cup olive oil
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Wood chips (apple or cherry recommended)

Instructions:

1. Prepare the Wings: In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, onion powder, brown sugar, cayenne pepper, salt, and pepper until evenly coated. Let the wings marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box.
3. Smoke the Wings: Place the chicken wings in a single layer on the smoker rack. Smoke for 2-3 hours, or until the wings are cooked through and have an internal temperature of 165°F. For extra crispiness, you can finish them off on a grill or in an air fryer for a few minutes after smoking.
4. Serve: Serve the smoked wings hot, with your choice of dipping sauce, such as ranch, blue cheese, or buffalo sauce.

Smoked chicken wings are a game-day classic that combines the deliciousness of traditional wings with the added depth of smoke flavor. This recipe is perfect for parties, barbecues, or casual gatherings, allowing guests to enjoy the smoky goodness with their favorite sauces. Whether you prefer them spicy, sweet, or tangy, smoked wings are highly versatile and easy to customize. Elevate your next get-together with these mouthwatering smoked chicken wings that will leave everyone coming back for more.

Smoked Vegetable Medley

A smoked vegetable medley is a delightful way to enjoy the natural sweetness and flavors of your favorite vegetables. Smoking enhances the taste and adds a unique depth to the dish, making it an excellent side for any meal. This recipe is versatile and allows for customization based on seasonal vegetables or personal preferences. It’s a great way to incorporate healthy options into your barbecue spread.

Ingredients:

• 2 bell peppers (any color), sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Wood chips (hickory or mesquite recommended)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes. In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper. Pour the dressing over the vegetables and toss to coat evenly.
2. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box.
3. Smoke the Vegetables: Place the marinated vegetables in a smoker-safe dish or on a grilling tray. Smoke for about 1.5 to 2 hours, or until the vegetables are tender and have absorbed the smoky flavor.
4. Serve: Remove the vegetables from the smoker and serve warm as a side dish or over a bed of rice or quinoa.

Smoked vegetable medley is a delicious and healthy way to incorporate more veggies into your meals. The smoky flavor enhances the natural sweetness of the vegetables, making them a hit at any barbecue or dinner table. This recipe not only provides a colorful and nutritious side dish but also showcases the versatility of your Big Chief Smoker. Whether served alongside smoked meats or enjoyed as a standalone dish, this vegetable medley will impress everyone with its vibrant flavors and textures.

Smoked Salmon Fillets

Smoked salmon is a classic dish that brings a touch of sophistication to any meal. The rich, buttery flavor of the fish is enhanced by the smoking process, creating a delicately flavored dish that is perfect for brunch or as an elegant appetizer. This recipe allows you to infuse the salmon with your choice of wood, giving it a personalized touch. Serve it on bagels with cream cheese or alongside a fresh salad for a light and delicious meal.

Ingredients:

• 2 pounds salmon fillets, skin-on
• 1/2 cup brown sugar
• 1/4 cup kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dill (optional)
• Wood chips (alder or maple recommended)

Instructions:

1. Prepare the Brine: In a bowl, mix the brown sugar, kosher salt, black pepper, garlic powder, onion powder, and dill (if using).
2. Brine the Salmon: Place the salmon fillets in a large dish, skin side down. Generously rub the brine mixture over the salmon, ensuring it’s evenly coated. Cover and refrigerate for 4-6 hours to allow the flavors to penetrate.
3. Rinse and Dry: After brining, remove the salmon from the refrigerator and rinse it under cold water to remove excess brine. Pat the fillets dry with paper towels and let them sit at room temperature for 30 minutes. This helps to form a pellicle, which allows for better smoke absorption.
4. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box.
5. Smoke the Salmon: Place the salmon fillets on the smoker rack, skin side down. Smoke for 2-3 hours or until the internal temperature reaches 140°F and the salmon is firm and flaky.
6. Serve: Allow the salmon to cool slightly before slicing. Serve with cream cheese, capers, and bagels or on a fresh green salad.

Smoked salmon fillets are a deliciously refined dish that can elevate any occasion, from casual brunches to formal dinners. The delicate balance of sweet and savory flavors, combined with the rich smokiness, creates a memorable dining experience. Making smoked salmon at home allows you to control the ingredients and flavors, ensuring a fresh and satisfying dish. Whether enjoyed as an appetizer or a main course, this recipe is a fantastic way to impress your guests and showcase your smoking skills.

Smoked Pork Ribs

Smoked pork ribs are a barbecue favorite that delivers fall-off-the-bone tenderness and a mouthwatering flavor profile. The combination of a flavorful dry rub and the slow smoking process results in a delicious dish that is perfect for gatherings and celebrations. This recipe highlights the natural sweetness of the pork while infusing it with aromatic smoke, creating a dish that will have everyone coming back for seconds.

Ingredients:

• 2 racks of pork ribs (baby back or spare ribs)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• Salt to taste
• Wood chips (hickory or cherry recommended)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat them dry with paper towels.
2. Make the Dry Rub: In a bowl, mix the brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper, cayenne pepper (if using), and salt. Rub the mixture generously over both sides of the ribs, ensuring they are well coated. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
3. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box.
4. Smoke the Ribs: Place the ribs in the smoker, bone side down. Smoke for 4-6 hours, or until the ribs are tender and the internal temperature reaches 190°F. The meat should pull back from the bones, and you can test doneness by twisting a bone—if it twists easily, they’re ready.
5. Rest and Serve: Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. Serve with your favorite barbecue sauce and sides like coleslaw or cornbread.

Smoked pork ribs are the epitome of comfort food and a staple of any barbecue feast. The combination of a flavorful rub and the slow smoking process creates an irresistible dish that is juicy, tender, and bursting with flavor. With just a few ingredients and some time, you can create a barbecue masterpiece that will impress family and friends alike. Whether enjoyed at a backyard cookout or a family dinner, smoked ribs are sure to be a highlight of any meal.

Smoked Applewood Bacon

Smoked applewood bacon is a delectable treat that takes the beloved breakfast staple to a whole new level. The smoky sweetness from the applewood combined with the savory richness of the bacon creates an incredible flavor that can enhance any dish. This recipe is perfect for breakfast, adding to salads, or even enjoying as a snack. Smoking your own bacon allows you to experiment with different flavors and thicknesses, creating a personalized product that surpasses store-bought options.

Ingredients:

• 2 pounds pork belly, skin removed
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon pink curing salt (optional, for color and preservation)
• Wood chips (applewood recommended)

Instructions:

1. Prepare the Cure: In a bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, smoked paprika, and pink curing salt (if using). Mix thoroughly.
2. Cure the Pork Belly: Rub the curing mixture generously over the pork belly, ensuring it’s well coated on all sides. Place the pork belly in a resealable plastic bag or wrap it tightly in plastic wrap. Refrigerate for 5-7 days, turning the bag or pork belly every couple of days to ensure even curing.
3. Rinse and Dry: After curing, remove the pork belly from the refrigerator and rinse it under cold water to remove excess salt. Pat it dry with paper towels and let it sit at room temperature for 1 hour.
4. Prepare the Smoker: Preheat your Big Chief Smoker according to the manufacturer’s instructions. Add wood chips to the smoker box.
5. Smoke the Bacon: Place the pork belly on the smoker rack. Smoke for 3-4 hours, or until the internal temperature reaches 150°F. The bacon should have a nice smoky flavor and a deep color.
6. Cool and Slice: Allow the smoked bacon to cool completely before slicing it into strips. You can store it in the refrigerator for up to a week or freeze it for longer preservation.

Smoked applewood bacon is a luxurious addition to any meal that elevates traditional flavors to new heights. The combination of savory, sweet, and smoky flavors creates a delightful experience that is hard to resist. Making your own smoked bacon not only allows for customization in thickness and flavor but also provides a sense of accomplishment. Whether served with eggs for breakfast, incorporated into salads, or enjoyed as a standalone snack, this smoked bacon will undoubtedly become a favorite in your kitchen. With each bite, you’ll appreciate the deliciousness that comes from smoking your own bacon at home.

Note: More recipes are coming soon!