30+ Delicious Camp Chef Smoker Recipes to Try Today

Welcome to the ultimate collection of 30+ Camp Chef smoker recipes that will elevate your outdoor cooking game to new heights! If you’re a barbecue enthusiast or simply love the rich, smoky flavors of grilled meats and vegetables, you’re in for a treat.

Camp Chef smokers are known for their versatility, allowing you to smoke, grill, bake, and even braise your favorite dishes with ease. Whether you’re hosting a backyard gathering, planning a camping trip, or just looking to impress your family with delicious home-cooked meals, this blog post is packed with inspiration.

From succulent smoked meats to cheesy sides and flavorful vegetables, our curated recipes cater to all taste preferences.

Grab your apron and let’s dive into the world of smoky goodness that will make your taste buds dance!

30+ Delicious Camp Chef Smoker Recipes to Try Today

As you explore these 30+ Camp Chef smoker recipes, you’ll discover a world of culinary possibilities that make outdoor cooking not just easy, but incredibly enjoyable.

Each recipe is designed to showcase the flavors that only a smoker can impart, whether you’re preparing a hearty main course or a savory side dish. Don’t be afraid to experiment with different woods and flavor combinations, as this is where the magic truly happens.

Remember, the key to great smoked dishes lies in patience and practice, so take your time and enjoy the process.

With your Camp Chef smoker and these delicious recipes in hand, you’re well on your way to becoming a backyard barbecue master. Happy smoking!

Smoked Pulled Pork Shoulder

Smoked pulled pork shoulder is a classic barbecue dish that’s perfect for gatherings and parties. This recipe transforms a pork shoulder into tender, flavorful meat that can be used in sandwiches, tacos, or served with your favorite sides. The combination of spices, apple cider vinegar, and slow smoking creates a succulent dish that’s sure to impress your guests.

Ingredients:

1 (8-10 lb) pork shoulder (also known as pork butt)
1/4 cup brown sugar

1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder

1 tablespoon black pepper
1 tablespoon salt
1 teaspoon cayenne pepper (optional for heat)

1 cup apple cider vinegar
1 cup apple juice
Wood chips (hickory or applewood work well)

Instructions:

Prepare the Rub: In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the mixture all over the pork shoulder, making sure to cover all sides. Wrap the shoulder in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C). Add your choice of wood chips to the smoker box to create smoke.

Smoke the Pork: Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes. Place the pork shoulder directly on the smoker rack. Smoke the pork for about 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.
Mop the Pork: Every hour, mix the apple cider vinegar and apple juice in a spray bottle and mop the pork with the mixture to keep it moist.
Rest and Shred: Once the pork reaches the desired temperature, remove it from the smoker and let it rest for 30-60 minutes. Then, shred the pork using two forks or meat claws.

Smoked pulled pork shoulder is not only a delicious dish but also a great centerpiece for any barbecue or family gathering. The low-and-slow smoking method allows the flavors to meld beautifully, resulting in tender, juicy meat that pulls apart easily. Serve it on buns with coleslaw or alongside baked beans for a classic barbecue experience. This dish is sure to become a favorite in your household and will leave your guests raving about your smoking skills!

Smoked Beef Brisket

A smoked beef brisket is a quintessential barbecue dish, celebrated for its rich flavor and tender texture. This recipe walks you through the process of preparing a brisket, from seasoning to smoking, resulting in a juicy cut of meat with a flavorful bark. Ideal for special occasions, this dish is sure to impress your friends and family with its smoky aroma and mouthwatering taste.

Ingredients:

1 (10-12 lb) whole beef brisket, trimmed
1/4 cup kosher salt
1/4 cup black pepper

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

1 teaspoon cayenne pepper (optional)
Wood chips (oak or mesquite recommended)

Instructions:

Prepare the Brisket: Pat the brisket dry with paper towels. In a bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub this mixture generously all over the brisket, covering all sides. Allow it to rest at room temperature for 1 hour.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add the wood chips to the smoker box.
Smoke the Brisket: Place the brisket on the smoker grates, fat side up. Smoke for approximately 1 to 1.5 hours per pound, or until the internal temperature reaches about 190-203°F (88-95°C). Monitor the temperature with a meat thermometer.

Wrap for Tenderness: Once the brisket reaches around 165°F (74°C), wrap it in butcher paper or aluminum foil to retain moisture and continue smoking until it reaches the final temperature.
Rest the Brisket: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

Smoked beef brisket is the epitome of barbecue perfection, combining a rich, smoky flavor with melt-in-your-mouth tenderness. The carefully balanced seasoning forms a delicious crust that complements the juicy meat. Whether you’re serving it at a family reunion or a backyard barbecue, this dish will elevate any gathering. Pair it with traditional sides like coleslaw, potato salad, or baked beans for a complete meal that will have everyone asking for seconds!

Smoked BBQ Ribs

Smoked BBQ ribs are a crowd-pleaser, known for their fall-off-the-bone tenderness and flavorful glaze. This recipe guides you through the process of preparing pork ribs, using a dry rub and a smoky barbecue sauce that caramelizes beautifully during smoking. Perfect for summer cookouts, these ribs will have your guests coming back for more!

Ingredients:

2 racks of pork ribs (baby back or spare ribs)

1/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder

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

Salt and pepper to taste
1 cup barbecue sauce (store-bought or homemade)
Wood chips (hickory or cherry recommended)

Instructions:

Prepare the Ribs: Remove the membrane from the back of the ribs for better seasoning penetration. In a bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and pepper. Rub this mixture generously all over the ribs, coating both sides. Let the ribs rest for at least 1 hour at room temperature.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C). Add your choice of wood chips to the smoker box.

Smoke the Ribs: Place the ribs on the smoker grates, bone side down. Smoke for about 3 hours, spritzing with apple juice every hour to keep them moist.
Glaze the Ribs: After 3 hours, brush the barbecue sauce onto the ribs and wrap them in aluminum foil. Return to the smoker and cook for an additional 2 hours.
Finish Smoking: Unwrap the ribs, apply more barbecue sauce, and smoke for another 30 minutes to 1 hour, allowing the sauce to set and caramelize.

Smoked BBQ ribs are not just a meal; they are an experience! The combination of the dry rub and the barbecue sauce creates a symphony of flavors that tantalizes the taste buds. The long, slow smoking process ensures that the ribs are incredibly tender and infused with a delicious smoky flavor. Serve these ribs with classic sides like cornbread, coleslaw, and baked beans for a memorable barbecue feast. Your guests will be talking about these ribs long after the last bite is gone, making them a must-try recipe for any grilling enthusiast!

Smoked Chicken Thighs

Smoked chicken thighs are juicy, flavorful, and incredibly easy to prepare, making them a great option for both weeknight dinners and weekend gatherings. This recipe highlights a savory spice rub that enhances the natural flavors of the chicken, while the smoking process adds a delightful depth. With crispy skin and tender meat, these smoked chicken thighs are bound to become a family favorite.

Ingredients:

4 pounds of bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 tablespoons brown sugar

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

1 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Wood chips (applewood or cherry wood recommended)

Instructions:

Prep the Chicken: Rinse the chicken thighs and pat them dry with paper towels. In a large bowl, combine the olive oil, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss the chicken thighs in the mixture until they are evenly coated. Let them marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Preheat the Smoker: Preheat your Camp Chef smoker to 250°F (121°C). Add your wood chips to the smoker box.

Smoke the Chicken: Place the chicken thighs skin-side up on the smoker rack. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C). If desired, you can baste the chicken with additional olive oil or barbecue sauce during the last 30 minutes of smoking.
Crisp the Skin: For extra crispy skin, increase the smoker temperature to 400°F (204°C) for the last 15-20 minutes of cooking.

Smoked chicken thighs are an excellent addition to any meal, offering a deliciously rich flavor and a satisfying texture. The combination of spices creates a balanced and robust flavor that pairs perfectly with a variety of sides, such as grilled vegetables or potato salad. This dish is not only crowd-pleasing but also versatile, making it suitable for family dinners, picnics, or casual get-togethers. Once you try these juicy, smoky thighs, you’ll want to make them a regular feature on your menu!

Smoked Salmon

Smoking salmon is a time-honored method that enhances the fish’s natural flavor while infusing it with a rich, smoky aroma. This recipe is straightforward, using a brine that keeps the salmon moist and flavorful during the smoking process. Smoked salmon is perfect as an appetizer, in salads, or on bagels, offering a taste of gourmet dining right at home.

Ingredients:

2 pounds of 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 (fresh or dried)
Wood chips (alder or maple wood recommended)

Instructions:

Prepare the Brine: In a bowl, mix the kosher salt, brown sugar, black pepper, garlic powder, and dill. Rub this mixture evenly over the salmon fillet, ensuring it is well-coated. Place the salmon in a large resealable plastic bag or shallow dish, cover, and refrigerate for 8-12 hours.
Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt and sugar. Pat the fish dry with paper towels and let it sit at room temperature for about 30 minutes to develop a pellicle (a tacky surface that helps with smoking).

Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add your wood chips.
Smoke the Salmon: Place the salmon skin-side down on the smoker rack. Smoke for about 1.5 to 2 hours or until the salmon flakes easily with a fork and reaches an internal temperature of 140°F (60°C).

Smoked salmon is not only a delightful dish but also a healthy one, rich in omega-3 fatty acids. The balance of sweetness from the brown sugar and the savory flavor from the salt and spices creates a perfect harmony that enhances the natural flavor of the fish. Serve your smoked salmon on a platter with cream cheese, capers, and fresh dill, or use it in salads and pastas for an elegant touch. This recipe is sure to impress your guests and elevate your culinary repertoire!

Smoked Vegetable Medley

A smoked vegetable medley is a vibrant and healthy addition to any barbecue spread. This recipe showcases a variety of colorful vegetables, all enhanced by the smoky flavor from the Camp Chef smoker. The combination of seasonal vegetables not only makes for an appealing presentation but also offers a delightful contrast in textures and flavors. Perfect as a side dish or a vegetarian main course, this medley is versatile and delicious.

Ingredients:

1 bell pepper (any color), sliced

1 zucchini, sliced
1 yellow squash, sliced
1 red onion, cut into wedges

1 cup cherry tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar

2 teaspoons dried Italian herbs (or fresh if available)
Salt and pepper to taste
Wood chips (hickory or oak recommended)

Instructions:

Prep the Vegetables: In a large bowl, combine the sliced bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with olive oil and balsamic vinegar. Sprinkle with Italian herbs, salt, and pepper, then toss to coat the vegetables evenly.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C). Add the wood chips to the smoker box.

Smoke the Vegetables: Place the vegetables in a smoker-safe pan or on a grilling basket. Smoke for about 1 to 1.5 hours, or until the vegetables are tender and have absorbed a nice smoky flavor. Stir them occasionally to ensure even cooking.

Smoked vegetable medley is not just a side dish; it’s a celebration of seasonal flavors and colors. The smoking process enhances the natural sweetness of the vegetables while imparting a rich, smoky depth that complements any grilled meat or can stand alone as a hearty vegetarian option. This dish is also incredibly versatile—feel free to experiment with different vegetables based on what you have on hand or in season. Serve your smoked vegetables warm as a colorful side or toss them into salads for added flavor and nutrition. Enjoy the satisfaction of creating a dish that is as nutritious as it is delicious!

Smoked Pork Tenderloin

Smoked pork tenderloin is a succulent and flavorful dish that’s perfect for gatherings or family dinners. This recipe focuses on a savory marinade that penetrates the meat, combined with the rich flavors from smoking. The result is a tender, juicy pork tenderloin with a delightful smoky crust that is sure to impress any meat lover.

Ingredients:

2 pounds pork tenderloin
1/4 cup soy sauce

2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons brown sugar

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

1 teaspoon black pepper
Wood chips (hickory or applewood recommended)

Instructions:

Marinate the Pork: In a bowl, whisk together the soy sauce, olive oil, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, and black pepper. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the meat is well-coated. Marinate in the refrigerator for at least 2 hours or overnight for best results.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add your chosen wood chips.
Smoke the Pork: Remove the pork from the marinade and let any excess marinade drip off. Place the tenderloin directly on the smoker rack. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C).

Rest and Slice: Once done, remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

Smoked pork tenderloin is a versatile dish that can serve as a centerpiece for any meal. The marinade enhances the pork’s natural flavors, while the smoking process provides a delightful depth that takes it to the next level. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. Leftovers can also be sliced for sandwiches or added to salads for a quick and tasty lunch. Elevate your cooking repertoire with this simple yet sophisticated smoked pork tenderloin!

Smoked Meatloaf

Smoked meatloaf is a unique twist on a classic comfort food favorite. This recipe combines ground beef and pork, infused with smoky flavors, resulting in a juicy and flavorful loaf that is perfect for dinner. The addition of a homemade barbecue glaze takes this dish over the top, providing a sweet and tangy finish that complements the smokiness beautifully.

Ingredients:

1 pound ground beef
1 pound ground pork

1 cup breadcrumbs
1/2 cup diced onion
1/2 cup milk

2 large eggs
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder

1 teaspoon salt
1 teaspoon black pepper
For the BBQ Glaze:
- 1/2 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar

Instructions:

Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, diced onion, milk, eggs, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well until fully combined.
Shape the Meatloaf: Form the mixture into a loaf shape and place it on a smoker-safe tray or directly on the smoker rack.

Preheat the Smoker: Preheat your Camp Chef smoker to 250°F (121°C) and add wood chips of your choice.
Smoke the Meatloaf: Smoke the meatloaf for about 2 to 2.5 hours, or until it reaches an internal temperature of 160°F (71°C).
Add the BBQ Glaze: In the last 30 minutes of smoking, combine the barbecue sauce, brown sugar, and apple cider vinegar in a small bowl. Brush this glaze over the meatloaf and continue to smoke until done.

Smoked meatloaf transforms a traditional dish into a smoky delight that your family and friends will love. The combination of beef and pork ensures a juicy texture, while the barbecue glaze adds a wonderful flavor that balances the smokiness. Serve your smoked meatloaf with mashed potatoes, green beans, or a fresh salad for a comforting meal. This dish is perfect for leftovers, making excellent sandwiches or meatloaf sliders the next day. Elevate your comfort food game with this delicious smoked meatloaf!

Smoked Beef Brisket

Smoked beef brisket is the crown jewel of barbecue, known for its rich flavor and tender texture. This recipe utilizes a simple rub to enhance the brisket’s natural taste while allowing the smoking process to create that coveted bark. Smoking a brisket requires patience, but the result is a mouthwatering dish that will leave your guests raving about your culinary skills.

Ingredients:

5-7 pounds beef brisket, trimmed
1/4 cup kosher salt
1/4 cup black pepper
2 tablespoons smoked paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
Wood chips (mesquite or hickory recommended)

Instructions:

Prepare the Brisket: Mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl to create the rub. Generously coat the brisket with the rub, ensuring it’s well covered. Let the brisket sit at room temperature for about 1 hour to allow the rub to adhere.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add your chosen wood chips.
Smoke the Brisket: Place the brisket fat side up on the smoker rack. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C).
Wrap and Rest: Once the brisket reaches the desired temperature, wrap it in butcher paper or aluminum foil and let it rest for at least 30 minutes before slicing.

Smoked beef brisket is a show-stopping dish that delivers unparalleled flavor and tenderness. The long smoking process allows the meat to absorb smoky goodness while becoming incredibly tender. When served with classic barbecue sides like coleslaw, baked beans, or cornbread, it creates a memorable meal that’s perfect for gatherings or special occasions. Don’t forget to slice against the grain for the best texture. Your guests will be asking for seconds and may even request the recipe for this irresistible smoked beef brisket!

Smoked Chicken Wings

Smoked chicken wings are a favorite for game days, barbecues, or casual get-togethers. This recipe highlights the versatility of chicken wings, which can be seasoned in various ways, but here, we focus on a zesty dry rub that infuses the meat with flavor while allowing the smoke to work its magic. The result is crispy, juicy wings with a smoky kick that will keep your guests coming back for more.

Ingredients:

2 pounds chicken wings
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon cayenne pepper (adjust for spice level)
1 teaspoon salt
1 teaspoon black pepper
Wood chips (hickory or cherry wood recommended)

Instructions:

Prepare the Wings: In a large bowl, toss the chicken wings with olive oil. In a separate bowl, mix together the garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Sprinkle the seasoning mixture over the wings and toss until evenly coated.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add the wood chips of your choice.
Smoke the Wings: Arrange the seasoned chicken wings on the smoker rack in a single layer. Smoke the wings for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
Crisp the Skin (Optional): For extra crispy skin, you can transfer the wings to a hot grill for 5-10 minutes after smoking, flipping occasionally until they reach your desired crispiness.

Smoked chicken wings are an incredible addition to any meal or gathering, offering a flavorful twist on a classic favorite. The smoky aroma and spicy seasoning create a delightful combination that tantalizes the taste buds. Serve them with your favorite dipping sauces, such as blue cheese or ranch, and watch them disappear. Whether for a sports event or a weekend barbecue, these wings are sure to impress and satisfy everyone at the table!

Smoked Salmon

Smoked salmon is a gourmet treat that brings a touch of elegance to any meal. This recipe utilizes a simple brine to enhance the salmon’s flavor and texture while the smoking process infuses it with a rich, smoky essence. Perfect for breakfast, brunch, or as an appetizer, smoked salmon is a dish that will elevate your culinary repertoire.

Ingredients:

2 pounds salmon fillet, skin on
For the Brine:
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dill (optional)
- 4 cups water

Instructions:

Prepare the Brine: In a large bowl, mix the kosher salt, brown sugar, black pepper, garlic powder, and dill (if using). Add the water and stir until the salt and sugar are dissolved.
Brine the Salmon: Place the salmon fillet in a shallow dish and pour the brine over it. Cover and refrigerate for 4 to 12 hours, depending on how salty you prefer your salmon.
Rinse and Dry: After brining, rinse the salmon under cold water to remove excess brine. Pat it dry with paper towels and let it rest on a wire rack for about 1 hour. This forms a pellicle, which helps to develop the smoky flavor.
Preheat the Smoker: Preheat your Camp Chef smoker to 180°F (82°C) and add wood chips (alder or applewood recommended).
Smoke the Salmon: Place the salmon skin-side down on the smoker rack. Smoke for about 2-3 hours, or until the internal temperature reaches 140°F (60°C).

Smoked salmon is a luxurious dish that brings restaurant-quality flavors to your home kitchen. The brining process ensures a moist and flavorful result, while the smoking adds a depth that perfectly complements the salmon’s richness. Serve it on bagels with cream cheese, with crackers, or as part of a charcuterie board for an impressive appetizer. Once you’ve mastered this recipe, you’ll want to explore different brines and wood flavors to create your unique version of smoked salmon!

Smoked Vegetable Medley

Smoked vegetable medley is a fantastic way to incorporate healthy, vibrant flavors into your meals. This recipe showcases seasonal vegetables, each imparting their unique taste while absorbing the smoky essence from the smoker. Perfect as a side dish or a main vegetarian option, this smoked medley will delight your palate and elevate your outdoor cooking experience.

Ingredients:

1 zucchini, sliced
1 bell pepper (any color), diced
1 red onion, cut into wedges
1 cup cherry tomatoes
1 cup mushrooms, whole or halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
Wood chips (mesquite or pecan recommended)

Instructions:

Prepare the Vegetables: In a large bowl, combine the sliced zucchini, diced bell pepper, onion wedges, cherry tomatoes, and mushrooms. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Toss to coat the vegetables evenly.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add the wood chips.
Smoke the Vegetables: Place the vegetables in a smoker-safe dish or directly on the smoker rack. Smoke for 1.5 to 2 hours, or until the vegetables are tender and slightly charred.

Smoked vegetable medley is not only delicious but also a colorful and healthy addition to your meals. The smoking process enhances the natural flavors of the vegetables, creating a unique taste that can stand alone or complement any protein. Whether served alongside grilled meats, tossed into salads, or used as a filling for wraps, this dish is versatile and sure to please everyone at the table. Experiment with different vegetable combinations and seasonings to create your signature smoked vegetable medley!

Smoked Pulled Pork

Smoked pulled pork is a quintessential barbecue dish that’s perfect for gatherings or family dinners. This recipe emphasizes low and slow cooking, allowing the pork shoulder to become tender and infused with a delicious smoky flavor. The combination of a savory rub and a tangy barbecue sauce creates an irresistible dish that can be served on its own or in sandwiches. The process may take some time, but the result is well worth the wait!

Ingredients:

4-5 pounds pork shoulder (also called pork butt)
1 tablespoon olive oil
For the Rub:
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon salt
- 1 tablespoon black pepper
Wood chips (hickory or applewood recommended)
Barbecue sauce (for serving)

Instructions:

Prepare the Pork: Trim excess fat from the pork shoulder and rub olive oil all over it.
Make the Rub: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the mixture generously over the pork shoulder, ensuring it is evenly coated.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add the wood chips.
Smoke the Pork: Place the pork shoulder in the smoker, fat side up. Smoke for 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is fork-tender.
Rest and Shred: Remove the pork from the smoker and let it rest for at least 30 minutes. Shred the pork with two forks and mix with your favorite barbecue sauce before serving.

Smoked pulled pork is a show-stopping dish that’s perfect for any occasion, from backyard barbecues to festive gatherings. The low and slow smoking process not only tenderizes the meat but also allows the flavors to meld beautifully, creating a dish that is both savory and slightly sweet. Serve it on buns for delicious pulled pork sandwiches or as a main dish alongside coleslaw and baked beans. Your guests will be raving about this mouthwatering meal long after it’s gone!

Smoked Beef Brisket

Smoked beef brisket is the crown jewel of barbecue, known for its rich flavor and tender texture. This recipe focuses on the importance of marinating the brisket and using a spice rub to enhance the beef’s natural flavors. The smoking process creates a beautiful bark on the outside while keeping the inside juicy and flavorful. Perfect for serving at celebrations or for meal prepping throughout the week, smoked brisket is a barbecue classic that never disappoints.

Ingredients:

5-7 pounds beef brisket
For the Marinade:
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
For the Rub:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Wood chips (oak or mesquite recommended)

Instructions:

Marinate the Brisket: In a bowl, mix the beef broth and Worcestershire sauce. Place the brisket in a large resealable bag or a shallow dish and pour the marinade over it. Seal and refrigerate for at least 4 hours, or overnight for best results.
Prepare the Rub: In a small bowl, mix the kosher salt, black pepper, paprika, garlic powder, and onion powder. Remove the brisket from the marinade and pat it dry. Generously coat the brisket with the rub.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add the wood chips.
Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for about 10-14 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is tender.
Rest and Slice: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

Smoked beef brisket is a celebration of flavors and textures that epitomizes barbecue excellence. The lengthy smoking process allows the meat to absorb all the wonderful smoky flavors while maintaining its juiciness. Serve slices of brisket with a side of pickles, onions, and your favorite barbecue sauce for an authentic experience. Whether enjoyed fresh off the smoker or as part of a meal prep, smoked brisket is a dish that brings joy to any table.

Smoked Macaroni and Cheese

Smoked macaroni and cheese elevates a classic comfort food into something extraordinary. The addition of smoked cheese and the gentle smoking process adds a rich, smoky flavor that pairs perfectly with the creamy cheese sauce. This dish is ideal for potlucks, family dinners, or as a side for your smoked meats. It’s a dish that appeals to both kids and adults, ensuring everyone at the table will be satisfied.

Ingredients:

1 pound elbow macaroni
4 cups shredded smoked cheddar cheese
2 cups milk
1 cup heavy cream
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper to taste
Wood chips (hickory or applewood recommended)

Instructions:

Cook the Pasta: In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Gradually add the milk and cream, whisking constantly until the mixture thickens. Stir in the garlic powder, onion powder, paprika, salt, and pepper. Remove from heat and add the shredded smoked cheddar cheese, stirring until melted.
Combine: In a large bowl, combine the cooked macaroni and cheese sauce. Mix well until the pasta is evenly coated.
Preheat the Smoker: Preheat your Camp Chef smoker to 225°F (107°C) and add wood chips.
Smoke the Mac and Cheese: Transfer the macaroni and cheese to a smoker-safe dish or aluminum foil pan. Smoke for 1-2 hours, stirring occasionally, until heated through and infused with smoky flavor.

Smoked macaroni and cheese is a delicious twist on a beloved classic that will impress anyone lucky enough to try it. The creamy texture combined with the smoky notes creates a dish that’s comforting yet sophisticated. Serve it as a side dish alongside your favorite smoked meats or enjoy it as a standalone meal. This recipe can also be easily customized by adding ingredients like crispy bacon, jalapeños, or different types of cheese. Embrace this comforting dish and make it a staple at your next gathering!

Note: More recipes are coming soon!