30+ Delicious Bullet Smoker Recipes You Must Try

Are you ready to elevate your outdoor cooking game? If you own a bullet smoker, you’re in for a treat! Known for their compact design and versatility, bullet smokers offer a unique way to infuse deep, smoky flavors into a wide range of dishes.

Whether you’re a seasoned pitmaster or a novice just starting your journey into the world of smoking, our collection of 30+ bullet smoker recipes will inspire you to create mouthwatering meals that will impress your family and friends.

From tender smoked brisket to flavorful vegetable medleys, there’s something for everyone in this ultimate guide.

So grab your wood chips, fire up that smoker, and let’s dive into a world of delicious possibilities!

30+ Delicious Bullet Smoker Recipes You Must Try

In conclusion, the art of smoking food with a bullet smoker opens up a realm of culinary possibilities that are both exciting and satisfying. With 30+ recipes to explore, you can experiment with different flavors and techniques that suit your taste preferences and impress your guests.

From hearty meats to vibrant vegetables and even delectable desserts, each recipe brings out the best in your ingredients, transforming simple meals into extraordinary experiences.

So whether you’re planning a weekend barbecue, a family gathering, or just a cozy night in, these bullet smoker recipes will help you create unforgettable dishes.

Embrace the smoky goodness and enjoy the flavorful journey ahead!

Smoky Barbecue Pulled Pork

Pulled pork is a classic barbecue dish that shines when smoked in a bullet smoker. This recipe combines a flavorful dry rub and low, slow cooking to create tender, juicy pork that’s perfect for sandwiches, tacos, or served on its own. The smokiness from the wood enhances the natural sweetness of the pork, making it a favorite for gatherings and family dinners.

Ingredients:

• 4-5 lbs pork shoulder (also called pork butt)
• Dry Rub:
  • 2 tbsp brown sugar
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper (adjust to taste)
• 1 cup apple cider vinegar
• 1 cup barbecue sauce (for serving)
• Wood chips (hickory or applewood recommended)

Instructions:

1. Prepare the Pork: Trim any excess fat from the pork shoulder. In a bowl, mix all the dry rub ingredients together. Generously coat the pork with the rub, ensuring it’s well covered. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, then drain. Fill the smoker’s water pan with water and add the soaked wood chips to the smoking chamber.
3. Smoke the Pork: Place the pork shoulder on the smoker rack and close the lid. Smoke for about 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C). This low and slow cooking will break down the collagen in the meat, resulting in tender pulled pork.
4. Rest and Shred: Once done, remove the pork from the smoker and let it rest for at least 30 minutes. Use two forks or meat claws to shred the meat, discarding any large pieces of fat.
5. Serve: Mix the pulled pork with apple cider vinegar to enhance the flavor. Serve with barbecue sauce on buns, or enjoy it on its own with your favorite sides.

Smoky Barbecue Pulled Pork is a standout dish that brings friends and family together around the grill. The combination of a well-seasoned rub and the unique flavor from the smoking process creates a dish that is not only delicious but also deeply satisfying. With a little patience and the right technique, you can master this recipe, making it a go-to for any backyard gathering. Plus, the leftovers (if any!) can be used in a variety of dishes, from nachos to omelets, ensuring you savor the smoky goodness long after the feast.

Maple-Glazed Smoked Salmon

This Maple-Glazed Smoked Salmon is a delightful dish that combines the rich flavor of salmon with the sweet and smoky profile of maple syrup. The bullet smoker infuses the fish with a subtle smokiness that complements the glaze, making it an elegant choice for special occasions or a casual dinner. This recipe is not only simple but also highlights the natural flavors of the fish.

Ingredients:

• 2 lbs salmon fillet, skin on
• Brine:
  • 1 cup water
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
• Maple Glaze:
  • 1/2 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp black pepper
• Wood chips (alder or cherry recommended)

Instructions:

1. Brine the Salmon: In a bowl, combine water, kosher salt, and brown sugar, stirring until dissolved. Submerge the salmon fillet in the brine and refrigerate for 2-4 hours.
2. Prepare the Maple Glaze: In a small saucepan, mix maple syrup, Dijon mustard, soy sauce, and black pepper. Heat over medium heat until slightly thickened, about 5 minutes. Remove from heat and let cool.
3. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips for 30 minutes, drain, and add them to the smoker.
4. Smoke the Salmon: Remove the salmon from the brine and pat it dry with paper towels. Place the fillet on the smoker rack, skin side down. Brush the maple glaze generously over the top of the salmon. Close the lid and smoke for 1-2 hours, or until the salmon reaches an internal temperature of 145°F (63°C).
5. Serve: Once smoked, let the salmon rest for a few minutes before slicing. Serve warm or cold, garnished with fresh herbs and lemon wedges.

The Maple-Glazed Smoked Salmon is a testament to how simple ingredients can come together to create a gourmet experience. The combination of the sweet glaze and the smoky flavor adds depth to the salmon, making it a versatile dish that can be served as an appetizer or a main course. It pairs wonderfully with salads, pasta, or can even be flaked onto bagels for a decadent breakfast. This recipe not only elevates your smoking skills but also impresses your guests with its vibrant presentation and irresistible flavor.

Smoked Spatchcock Chicken

Spatchcocking a chicken allows for even cooking and a beautifully crispy skin. Smoking this bird in a bullet smoker infuses it with deep, smoky flavors while keeping it juicy and tender. This recipe is perfect for any occasion and offers a great way to impress your guests with minimal effort.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• Dry Rub:
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
• Wood chips (mesquite or hickory recommended)

Instructions:

1. Prepare the Chicken: Place the chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breast to flatten it. Pat the chicken dry with paper towels.
2. Season the Chicken: Rub the olive oil all over the chicken. In a small bowl, mix the dry rub ingredients and generously apply it over the entire chicken, including under the skin.
3. Prepare the Smoker: Preheat the bullet smoker to 250°F (121°C). Soak the wood chips for 30 minutes, drain, and add them to the smoker.
4. Smoke the Chicken: Place the chicken on the smoker rack, skin-side up. Close the lid and smoke for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
5. Rest and Serve: Remove the chicken from the smoker and let it rest for 15-20 minutes. Cut into pieces and serve with your favorite sides.

Smoked Spatchcock Chicken is a showstopper that combines ease and flavor. The technique of spatchcocking not only speeds up cooking time but also ensures every bite is packed with flavor and perfectly cooked. The smoke enhances the dry rub, creating a deliciously crispy skin while keeping the meat succulent. This recipe is ideal for weeknight dinners, weekend barbecues, or festive gatherings, as it caters to both casual and sophisticated palates. Pair it with seasonal vegetables or a fresh salad for a complete meal that everyone will rave about.

Savory Smoked Beef Brisket

Smoked beef brisket is the crown jewel of barbecue, renowned for its rich flavor and melt-in-your-mouth tenderness. This recipe utilizes a simple dry rub and low-and-slow cooking technique to bring out the best in this cut of meat. Perfect for gatherings or special occasions, this brisket is sure to impress everyone at your table.

Ingredients:

• 5-6 lbs beef brisket, trimmed
• Dry Rub:
  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 2 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp cayenne pepper (optional, for heat)
• Wood chips (oak or hickory recommended)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about a 1/4-inch layer for flavor. In a bowl, combine all dry rub ingredients. Generously coat the brisket with the rub, ensuring even coverage. Wrap it in plastic wrap and refrigerate overnight for best flavor.
2. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak your wood chips in water for 30 minutes, drain, and add them to the smoker.
3. Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for approximately 10-14 hours, or until the internal temperature reaches 195-205°F (90-96°C). This low-and-slow method helps break down the connective tissues, resulting in tender meat.
4. Rest the Brisket: Once cooked, remove the brisket from the smoker and wrap it in butcher paper or aluminum foil. Allow it to rest for at least 1 hour before slicing.
5. Serve: Slice the brisket against the grain and serve with your favorite barbecue sauce and sides.

Savory Smoked Beef Brisket is an unbeatable centerpiece for any barbecue spread. The combination of the flavorful rub and the long smoking process creates a beautifully smoky flavor and tender texture that is simply irresistible. Whether you’re serving it at a family gathering or a backyard cookout, this brisket is bound to be the highlight of the meal. Additionally, the leftovers can be transformed into sandwiches, tacos, or even brisket chili, allowing you to enjoy the smoky goodness long after the feast is over.

Crispy Smoked Chicken Wings

Smoked chicken wings are a game-day favorite that combines smoky flavor with a crispy texture. This recipe features a simple seasoning blend and a two-step cooking process to achieve the perfect balance of smoke and crunch. They’re an excellent snack for parties, picnics, or casual evenings at home.

Ingredients:

• 3 lbs chicken wings
• Dry Rub:
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional, for heat)
• Wood chips (applewood or cherry recommended)
• Optional: Buffalo sauce or barbecue sauce for tossing

Instructions:

1. Prepare the Wings: Rinse and pat dry the chicken wings. In a large bowl, drizzle olive oil over the wings. In another bowl, combine all the dry rub ingredients and mix well. Toss the wings in the seasoning until evenly coated.
2. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak your wood chips in water for 30 minutes, drain, and add them to the smoker.
3. Smoke the Wings: Arrange the wings on the smoker racks in a single layer, ensuring they aren’t touching. Smoke for about 1.5-2 hours, or until the wings reach an internal temperature of 165°F (74°C).
4. Crisp the Wings: For extra crispiness, you can either move the wings to a hot grill or increase the smoker temperature to 375°F (190°C) and cook for an additional 15-20 minutes, until the skin is crispy.
5. Serve: Toss the wings in your favorite sauce (like buffalo or barbecue) or serve plain with dipping sauces.

Crispy Smoked Chicken Wings are the ultimate crowd-pleaser, perfect for any occasion. The rich, smoky flavor combined with a crispy exterior creates a satisfying bite that is hard to resist. Whether served as a snack during a game, a party appetizer, or a fun weeknight dinner, these wings are sure to be a hit. Additionally, they can be easily customized with various sauces and seasonings, allowing everyone to enjoy their favorite flavor profile.

Herb-Infused Smoked Vegetables

Smoking vegetables brings out their natural sweetness and enhances their flavors in a unique way. This recipe combines a variety of seasonal vegetables with fresh herbs, creating a delicious and healthy side dish that complements any main course. Ideal for vegetarians and meat-lovers alike, these smoked veggies are colorful, flavorful, and incredibly easy to prepare.

Ingredients:

• 2 cups bell peppers (mixed colors), sliced
• 2 cups zucchini, sliced
• 2 cups mushrooms, whole or halved
• 1 cup red onion, cut into wedges
• Herb Marinade:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
• Wood chips (mesquite or cherry recommended)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the sliced vegetables. In a separate bowl, whisk together the olive oil, balsamic vinegar, herbs, garlic, salt, and pepper. Pour the marinade over the vegetables and toss until well coated. Let them marinate for at least 30 minutes.
2. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, drain, and add them to the smoker.
3. Smoke the Vegetables: Place the marinated vegetables on the smoker racks in a single layer. Smoke for about 1.5-2 hours, or until the vegetables are tender and infused with smoky flavor.
4. Serve: Remove the vegetables from the smoker and serve warm as a side dish, or let them cool and serve at room temperature in salads.

Herb-Infused Smoked Vegetables are a delightful addition to any meal, showcasing the versatility of the bullet smoker. The gentle smokiness enhances the natural flavors of the vegetables, while the herbs add an aromatic touch that elevates the dish. This recipe is not only easy to prepare but also a great way to enjoy seasonal produce in a whole new light. Whether served alongside grilled meats or as a centerpiece for a vegetarian feast, these smoked vegetables are sure to impress and satisfy any palate.

Maple Glazed Smoked Salmon

Maple glazed smoked salmon combines the delicate flavors of fresh salmon with a sweet and savory maple glaze. The smoking process infuses the fish with a rich, smoky flavor while keeping it moist and tender. This dish is perfect for a special brunch or a light dinner and pairs beautifully with salads or crusty bread.

Ingredients:

• 2 lbs salmon fillet, skin on
• Maple Glaze:
  • 1/4 cup pure maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
• Wood chips (alder or cherry recommended)

Instructions:

1. Prepare the Salmon: Rinse the salmon fillet and pat it dry with paper towels. Score the skin lightly in a crosshatch pattern to help the glaze penetrate the fish.
2. Make the Maple Glaze: In a small saucepan, combine maple syrup, soy sauce, Dijon mustard, lemon juice, and minced garlic. Heat over low heat for 2-3 minutes until the mixture is combined. Remove from heat and let cool slightly.
3. Marinate the Salmon: Place the salmon in a shallow dish or a resealable bag. Pour half of the maple glaze over the salmon, ensuring it’s evenly coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.
4. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak your wood chips in water for 30 minutes, drain, and add them to the smoker.
5. Smoke the Salmon: Remove the salmon from the marinade and place it skin side down on the smoker racks. Reserve the remaining glaze for basting. Smoke the salmon for about 1-1.5 hours, or until the internal temperature reaches 145°F (63°C). Baste with the remaining maple glaze halfway through cooking.
6. Serve: Remove from the smoker and let rest for a few minutes. Serve with fresh herbs and lemon wedges.

Maple Glazed Smoked Salmon is a dish that impresses not only with its exquisite flavor but also with its beautiful presentation. The sweetness of the maple glaze perfectly complements the rich, fatty nature of the salmon, while the smoking process enhances the overall experience with a delightful smokiness. This recipe is versatile enough to serve as a main dish or as an elegant appetizer for gatherings. Pair it with a light salad or whole-grain bread for a complete meal that’s sure to leave your guests asking for seconds.

Smoky BBQ Pork Ribs

Smoky BBQ pork ribs are a classic barbecue staple that brings a taste of summer to any table. This recipe utilizes a dry rub for depth of flavor and a tangy barbecue sauce for a sweet and spicy finish. With a low-and-slow cooking method, these ribs will be tender, juicy, and fall-off-the-bone delicious.

Ingredients:

• 2 racks of baby back ribs (about 3 lbs each)
• Dry Rub:
  • 1/4 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper (optional)
• BBQ Sauce:
  • 1 cup barbecue sauce (store-bought or homemade)
• Wood chips (hickory or applewood recommended)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor penetration. Pat the ribs dry with paper towels.
2. Make the Dry Rub: In a bowl, mix all dry rub ingredients until well combined. Generously coat the ribs with the rub, covering all sides. Wrap the ribs in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
3. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak your wood chips in water for 30 minutes, drain, and add them to the smoker.
4. Smoke the Ribs: Place the ribs in the smoker bone side down. Smoke for about 5-6 hours, or until the internal temperature reaches 190-203°F (88-95°C) and the meat is tender. Brush the ribs with barbecue sauce during the last 30 minutes of smoking.
5. Serve: Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. Serve with additional barbecue sauce on the side.

Smoky BBQ Pork Ribs are a true barbecue delight, perfect for family gatherings, cookouts, or any occasion that calls for delicious food. The combination of the savory dry rub and the sweet, tangy barbecue sauce creates a flavor explosion that is simply irresistible. The low-and-slow smoking method ensures that the ribs are incredibly tender, making them easy to pull apart with a fork. Serve these ribs with classic sides like coleslaw, baked beans, or cornbread for a complete barbecue feast that will have everyone raving.

Smoked Stuffed Bell Peppers

Smoked stuffed bell peppers are a delicious and hearty dish that showcases the flavors of fresh vegetables and savory fillings. This recipe features a filling made with rice, ground beef, and spices, all topped with melted cheese. Smoked to perfection, these peppers make for a nutritious main course or a flavorful side dish.

Ingredients:

• 4 large bell peppers (any color)
• Filling:
  • 1 lb ground beef (or turkey)
  • 1 cup cooked rice (white or brown)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Wood chips (hickory or mesquite recommended)

Instructions:

1. Prepare the Bell Peppers: Preheat the smoker to 225°F (107°C). Slice the tops off the bell peppers and remove the seeds. Set aside.
2. Make the Filling: In a skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned. Drain any excess fat. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and remove from heat.
3. Stuff the Peppers: Spoon the filling into each bell pepper, packing it tightly. Place the stuffed peppers upright in the smoker.
4. Smoke the Peppers: Smoke the stuffed peppers for about 2-3 hours, or until the peppers are tender and the filling is heated through. During the last 10-15 minutes of cooking, sprinkle shredded cheese on top of each pepper and close the smoker to melt the cheese.
5. Serve: Carefully remove the peppers from the smoker and let cool for a few minutes. Serve warm.

Smoked Stuffed Bell Peppers are a satisfying and versatile dish that can be enjoyed as a main course or side. The combination of smoky flavor and savory filling creates a mouthwatering experience that is both healthy and delicious. This recipe is also adaptable, allowing you to customize the filling with your favorite ingredients such as beans, corn, or different types of cheese. Perfect for meal prep or a weeknight dinner, these stuffed peppers will leave you feeling satisfied and nourished, making them a fantastic addition to your smoking repertoire.

Smoked Honey Garlic Chicken Wings

Smoked honey garlic chicken wings are a delectable twist on traditional buffalo wings, combining sweet and savory flavors with a touch of smokiness. The chicken wings are seasoned, smoked to perfection, and then tossed in a sticky honey garlic sauce, making them the perfect appetizer or game day snack.

Ingredients:

• 2 lbs chicken wings
• Seasoning:
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
• Honey Garlic Sauce:
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp sesame oil
• Wood chips (apple or cherry recommended)

Instructions:

1. Prepare the Chicken Wings: Rinse and pat dry the chicken wings. In a large bowl, toss the wings with olive oil, salt, black pepper, garlic powder, and paprika until well coated.
2. Make the Honey Garlic Sauce: In a saucepan over medium heat, combine honey, soy sauce, minced garlic, ginger, and sesame oil. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
3. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, drain, and add them to the smoker.
4. Smoke the Wings: Arrange the seasoned chicken wings on the smoker racks in a single layer. Smoke the wings for about 1.5-2 hours, or until they reach an internal temperature of 165°F (74°C).
5. Glaze the Wings: Remove the wings from the smoker and toss them in the honey garlic sauce until evenly coated. Return the glazed wings to the smoker and cook for an additional 10-15 minutes to caramelize the sauce.
6. Serve: Serve the wings hot, garnished with sesame seeds and chopped green onions if desired.

Smoked Honey Garlic Chicken Wings offer a delightful blend of flavors that will elevate your next gathering or game day party. The smoky aroma, combined with the sweetness of honey and the umami of soy sauce, creates a finger-licking treat that is sure to impress. These wings are perfect for sharing or enjoying on your own. Pair them with your favorite dipping sauces and sides for a complete feast that brings everyone together for a delicious and memorable experience.

Smoked Vegetable Medley

Smoked vegetable medley is a healthy and flavorful side dish that showcases the natural sweetness and smokiness of fresh vegetables. This recipe combines a variety of colorful veggies tossed in olive oil and seasonings, then smoked to perfection. It’s an excellent accompaniment to any smoked meat or as a light vegetarian option.

Ingredients:

• 2 cups bell peppers (red, yellow, and green), chopped
• 1 cup zucchini, sliced
• 1 cup yellow squash, sliced
• 1 cup red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Wood chips (hickory or mesquite recommended)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the chopped bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
2. Season the Vegetables: Drizzle the vegetables with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss well to ensure even coating.
3. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, drain, and add them to the smoker.
4. Smoke the Vegetables: Place the seasoned vegetables in a grilling basket or on a sheet of aluminum foil. Smoke the vegetables for about 1-1.5 hours, or until they are tender and infused with a smoky flavor.
5. Serve: Remove the vegetables from the smoker and let them cool for a few minutes. Serve warm as a side dish or atop grains or salads.

Smoked Vegetable Medley is a vibrant and nutritious side that perfectly complements any grilled or smoked meat. The smoking process enhances the natural flavors of the vegetables, making them tender and infused with a delicious smoky aroma. This dish is not only a great way to enjoy seasonal produce but also provides a colorful addition to your meal. Serve it as a side or toss it into salads, grain bowls, or wraps for a burst of flavor that everyone will love.

Smoked Mac and Cheese

Smoked mac and cheese takes the classic comfort food to the next level by infusing it with a rich, smoky flavor. This creamy, cheesy dish is baked in the smoker, allowing the cheese to melt beautifully while absorbing the aromatic smokiness. It’s a perfect side dish for barbecues or a satisfying main course on its own.

Ingredients:

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• Cheese Sauce:
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• 1/2 cup breadcrumbs (for topping)
• Wood chips (hickory or oak recommended)

Instructions:

1. Cook the Pasta: In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk and bring to a simmer. Cook until thickened, about 5-7 minutes. Stir in garlic powder, onion powder, salt, and pepper. Remove from heat and add the shredded cheddar and mozzarella cheese, stirring until melted and smooth.
3. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked macaroni and cheese sauce. Mix well to ensure the pasta is evenly coated.
4. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, drain, and add them to the smoker.
5. Smoke the Mac and Cheese: Transfer the macaroni and cheese mixture to a cast-iron skillet or a disposable aluminum pan. Top with breadcrumbs for added texture. Smoke for about 1.5 hours, or until bubbly and slightly golden on top.
6. Serve: Remove from the smoker and let cool for a few minutes before serving. Enjoy warm.

Smoked Mac and Cheese is a comforting and indulgent dish that will wow your guests and family alike. The infusion of smoke adds depth and complexity to the creamy, cheesy goodness, making it a standout side dish for any barbecue or gathering. This recipe can easily be customized with different cheeses or add-ins like crispy bacon, jalapeños, or sautéed vegetables to suit your tastes. Whether served at a cookout or enjoyed as a cozy meal, this smoked mac and cheese is sure to become a beloved favorite.

Smoked Pork Tenderloin with Maple Glaze

Smoked pork tenderloin with maple glaze is a succulent dish that combines the lean, juicy meat of pork tenderloin with a sweet and sticky maple glaze. This recipe enhances the natural flavors of the pork with a subtle smokiness, making it a perfect centerpiece for any meal. The sweet and savory glaze caramelizes beautifully during the smoking process, resulting in an irresistible dish.

Ingredients:

• 2 lbs pork tenderloin
• Marinade:
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp black pepper
• Maple Glaze:
  • 1/2 cup maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
• Wood chips (apple or cherry recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, and black pepper. Place the pork tenderloin in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
2. Make the Maple Glaze: In a small saucepan, combine maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Remove from heat and set aside.
3. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, drain, and add them to the smoker.
4. Smoke the Pork: Remove the pork from the marinade and let any excess marinade drip off. Place the tenderloin on the smoker rack and smoke for about 2-2.5 hours, or until the internal temperature reaches 145°F (63°C).
5. Glaze the Pork: During the last 30 minutes of smoking, brush the pork tenderloin with the maple glaze every 10 minutes, allowing it to caramelize.
6. Serve: Remove the pork from the smoker and let it rest for 10 minutes before slicing. Serve with additional maple glaze on the side.

Smoked Pork Tenderloin with Maple Glaze is a delightful dish that balances savory and sweet flavors, making it an excellent choice for family dinners or special occasions. The marinade infuses the pork with moisture and flavor, while the maple glaze adds a deliciously sticky finish that elevates the entire dish. Pair this tenderloin with roasted vegetables or a fresh salad for a complete meal that’s sure to impress. This recipe showcases how smoking can enhance the taste of lean meats, resulting in a juicy, flavorful dish everyone will love.

Smoked Stuffed Bell Peppers

Smoked stuffed bell peppers are a hearty and colorful dish that brings a touch of smokiness to a classic comfort food. Filled with a flavorful mixture of ground meat, rice, and spices, these peppers are smoked until tender and infused with rich flavor. This dish is versatile and can be customized with your favorite ingredients, making it perfect for any occasion.

Ingredients:

• 4 large bell peppers (any color)
• Filling:
  • 1 lb ground beef or turkey
  • 1 cup cooked rice (white or brown)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or mozzarella)
• Wood chips (hickory or cherry recommended)

Instructions:

1. Prepare the Peppers: Preheat the bullet smoker to 225°F (107°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling: In a skillet over medium heat, cook the ground meat until browned. Add diced onion and garlic, cooking until softened. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat and mix in half of the shredded cheese.
3. Stuff the Peppers: Fill each bell pepper with the meat and rice mixture, packing it down slightly. Place the stuffed peppers upright on the smoker rack.
4. Smoke the Peppers: Add the wood chips to the smoker and smoke the stuffed peppers for about 1.5-2 hours, or until the peppers are tender and the filling reaches an internal temperature of 165°F (74°C).
5. Add Cheese: During the last 10 minutes of smoking, sprinkle the remaining cheese on top of each stuffed pepper. Close the smoker and let the cheese melt.
6. Serve: Remove the stuffed peppers from the smoker and let them cool for a few minutes before serving. Enjoy hot.

Smoked Stuffed Bell Peppers are a delightful combination of flavors and textures, making them a fantastic meal option for any day of the week. The smokiness enhances the taste of the meat and rice filling, while the peppers become tender and sweet from the smoking process. This dish is not only satisfying but also visually appealing, making it a great choice for entertaining guests. Feel free to experiment with different proteins, grains, and seasonings to create your signature version. These stuffed peppers are sure to become a favorite at your table!

Smoked Beef Brisket

Smoked beef brisket is a classic barbecue dish that requires patience and care but rewards you with tender, flavorful meat. The brisket is seasoned with a dry rub, smoked low and slow, and finished with a delicious bark. This recipe is perfect for gatherings, as it can be sliced and served with a variety of sides for a truly memorable meal.

Ingredients:

• 5-7 lbs beef brisket
• Dry Rub:
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
• Wood chips (oak or mesquite recommended)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. In a small bowl, mix together all the dry rub ingredients.
2. Season the Brisket: Rub the dry mixture generously over the entire surface of the brisket. Wrap it tightly in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
3. Prepare the Smoker: Preheat the bullet smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, drain, and add them to the smoker.
4. Smoke the Brisket: Place the seasoned brisket in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C). Use a meat thermometer to ensure accuracy.
5. Wrap the Brisket (optional): If you want to speed up the cooking process, wrap the brisket in butcher paper or aluminum foil once it reaches an internal temperature of 165°F (74°C). This will help retain moisture.
6. Rest and Serve: Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite barbecue sides and sauces.

Smoked Beef Brisket is the ultimate comfort food for barbecue lovers, combining rich flavors and tender meat that melts in your mouth. The long smoking process develops a beautiful bark and a depth of flavor that is simply unmatched. This recipe is perfect for feeding a crowd or for enjoying leftovers throughout the week in sandwiches, tacos, or salads. The key to a great brisket is patience and attention to detail, making the reward all the more satisfying. Once you master this dish, it will undoubtedly become a staple in your barbecue repertoire, impressing friends and family alike with every bite.

Note: More recipes are coming soon!