In recent years, electric smokers have become increasingly popular among barbecue enthusiasts for their convenience, ease of use, and ability to produce mouthwatering smoked dishes right in your backyard.
If you’re the proud owner of a Cuisinart electric smoker or considering getting one, you’re in for a treat!
Whether you’re craving smoky ribs, tender brisket, or flavorful vegetables, the Cuisinart electric smoker can help you achieve delicious results with minimal effort.
In this article, we’ll explore 25+ diverse and delectable recipes that showcase the versatility of your Cuisinart electric smoker.
25+ Delicious Cuisinart Electric Smoker Recipes for Every Occasion
Whether you’re a seasoned smoker or just starting out, the Cuisinart electric smoker opens up a world of culinary possibilities right in your own backyard.
With these 25+ recipes, you’ll be able to impress family and friends with delicious smoked dishes for any occasion.
Get ready to fire up your smoker, experiment with different wood chips, and savor the incredible flavors that only smoking can achieve.
Let’s dive into these recipes and elevate your outdoor cooking game!
Smoked BBQ Ribs
Smoked BBQ Ribs are a classic dish perfect for showcasing the flavors of an electric smoker. This recipe involves seasoning ribs with a dry rub, smoking them low and slow until tender, and finishing with a tangy BBQ sauce.
Ingredients:
- 2 racks of pork ribs
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tbsp black pepper
- 1/2 tbsp cayenne pepper (adjust to taste)
- BBQ sauce of your choice
Instructions:
- Mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl to create the dry rub.
- Rub the dry rub mixture generously over both sides of the ribs.
- Preheat your Cuisinart electric smoker to 225°F (107°C) according to manufacturer’s instructions.
- Place the ribs on the smoker racks.
- Smoke the ribs for 3-4 hours, or until the meat is tender and has reached an internal temperature of 190-203°F (88-95°C).
- During the last hour of smoking, baste the ribs with BBQ sauce every 15-20 minutes.
- Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.
Smoked BBQ Ribs made in a Cuisinart electric smoker are tender, flavorful, and infused with delicious smoky notes.
The low and slow cooking process ensures that the ribs are juicy and fall-off-the-bone tender.
The dry rub adds layers of savory and spicy flavors, while the BBQ sauce provides a tangy and sweet finish.
Whether you’re hosting a backyard barbecue or a casual dinner, these smoked ribs are sure to be a hit with family and friends.
Smoked Brisket
Smoked Brisket is a staple of Southern barbecue, and using a Cuisinart electric smoker makes it accessible and flavorful.
This recipe involves seasoning a brisket, smoking it for several hours, and letting it rest to ensure juiciness and tenderness.
Ingredients:
- 1 whole beef brisket, trimmed
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp cayenne pepper (optional)
- Wood chips or pellets suitable for smoking (e.g., hickory, oak)
Instructions:
- In a bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using) to create the dry rub.
- Rub the dry rub generously all over the brisket.
- Preheat your Cuisinart electric smoker to 225°F (107°C) according to manufacturer’s instructions.
- Place the brisket on the smoker racks, fat side up.
- Insert wood chips or pellets into the smoker’s chamber.
- Smoke the brisket for 10-12 hours, maintaining a consistent temperature and adding more wood chips or pellets as needed.
- Once the brisket reaches an internal temperature of 195-203°F (90-95°C) and is tender when probed with a thermometer or fork, remove it from the smoker.
- Wrap the brisket in foil and let it rest for at least 30 minutes before slicing against the grain and serving.
Smoked Brisket cooked in a Cuisinart electric smoker is a labor of love that results in melt-in-your-mouth tender meat with a beautifully smoky flavor. The dry rub enhances the natural beef flavors while forming a flavorful bark on the exterior. The long smoking process breaks down the tough connective tissues in the brisket, resulting in a juicy and tender texture that is perfect for sandwiches, tacos, or enjoying on its own. Whether you’re a barbecue enthusiast or trying smoking for the first time, this smoked brisket recipe is sure to impress.
Smoked Salmon
Smoked Salmon is a delicacy that’s easily achievable with a Cuisinart electric smoker. This recipe involves brining salmon fillets, smoking them gently with wood chips, and serving them as an appetizer or main dish.
Ingredients:
- 2 lbs salmon fillets, skin on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Wood chips suitable for smoking (e.g., alder, cedar)
Instructions:
- In a bowl, mix kosher salt, brown sugar, black pepper, garlic powder, and onion powder to create the brine.
- Rub the brine mixture evenly over the salmon fillets, ensuring they are well coated.
- Place the salmon fillets in a shallow dish and cover with plastic wrap. Refrigerate for 6-8 hours to allow the flavors to penetrate the fish.
- Preheat your Cuisinart electric smoker to 180°F (82°C) according to manufacturer’s instructions.
- Rinse the brine off the salmon fillets under cold water and pat them dry with paper towels.
- Place the salmon fillets on the smoker racks, skin side down.
- Insert wood chips suitable for smoking into the smoker’s chamber.
- Smoke the salmon fillets for 1.5-2 hours, or until the internal temperature reaches 145°F (63°C).
- Remove the smoked salmon from the smoker and let it cool slightly before serving.
Smoked Salmon prepared in a Cuisinart electric smoker is a gourmet treat that’s surprisingly simple to make at home. The brining process ensures that the salmon remains moist and flavorful throughout the smoking process, while the gentle smoking with wood chips imparts a delicate smoky flavor that complements the fish beautifully. Whether served as an elegant appetizer with crackers and cream cheese or as a main dish with a side of fresh salad, this smoked salmon recipe is sure to impress your guests and elevate any meal.
Smoked Chicken Wings
Smoked Chicken Wings are a crowd-pleasing appetizer that combines tender, juicy chicken wings with a smoky flavor. This recipe involves marinating the wings, smoking them until crispy, and finishing with a tangy sauce.
Ingredients:
- 2 lbs chicken wings
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- BBQ sauce for serving
Instructions:
- In a bowl, whisk together soy sauce, honey, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add chicken wings to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your Cuisinart electric smoker to 250°F (121°C) according to manufacturer’s instructions.
- Place chicken wings on the smoker racks.
- Smoke the wings for 1.5-2 hours, or until they reach an internal temperature of 165°F (74°C) and the skin is crispy.
- Optional: During the last 15 minutes of smoking, baste the wings with BBQ sauce for extra flavor.
- Remove the wings from the smoker and let them rest for a few minutes before serving with additional BBQ sauce on the side.
Smoked Chicken Wings made in a Cuisinart electric smoker are incredibly flavorful, with a perfect balance of smokiness and sweetness from the honey and BBQ sauce. The marinade helps to infuse the wings with rich flavors while keeping them moist during smoking. Whether served as a game day snack or as part of a backyard barbecue, these smoked chicken wings are sure to be a hit.
Smoked Pulled Pork
Smoked Pulled Pork is a classic barbecue dish that’s tender, juicy, and full of smoky flavor. This recipe involves seasoning a pork shoulder, smoking it low and slow until it’s fall-apart tender, and pulling the meat for sandwiches or tacos.
Ingredients:
- 4-5 lbs pork shoulder (also known as pork butt)
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp salt
- BBQ sauce for serving
Instructions:
- In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt to create the dry rub.
- Rub the dry rub mixture generously over the pork shoulder, covering all sides.
- Preheat your Cuisinart electric smoker to 225°F (107°C) according to manufacturer’s instructions.
- Place the pork shoulder on the smoker racks.
- Smoke the pork shoulder for 10-12 hours, or until it reaches an internal temperature of 195-203°F (90-95°C) and is tender enough to shred easily with a fork.
- Remove the pork shoulder from the smoker and let it rest for 30 minutes.
- Use two forks to shred the pork into bite-sized pieces. Mix in BBQ sauce to taste.
- Serve the smoked pulled pork on buns with coleslaw, or use it as a filling for tacos or burritos.
Smoked Pulled Pork made in a Cuisinart electric smoker is a labor of love that results in tender, flavorful meat with a beautiful smoky bark. The low and slow smoking process allows the pork shoulder to become incredibly tender while absorbing the delicious flavors of the dry rub and smoke. Whether enjoyed as a sandwich, taco filling, or on its own, this smoked pulled pork is sure to be a favorite at any barbecue or gathering.
Smoked Mac and Cheese
Smoked Mac and Cheese is a decadent twist on a classic comfort food dish. This recipe involves preparing a creamy macaroni and cheese, adding smoky flavor with the help of a Cuisinart electric smoker.
Ingredients:
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Wood chips suitable for smoking (e.g., mesquite, applewood)
Instructions:
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in milk, stirring constantly until smooth and thickened.
- Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth.
- Season cheese sauce with salt, black pepper, smoked paprika, and garlic powder.
- Stir cooked macaroni into the cheese sauce until well coated.
- Preheat your Cuisinart electric smoker to 225°F (107°C) according to manufacturer’s instructions.
- Transfer the macaroni and cheese mixture to a heatproof dish suitable for smoking.
- Place the dish on the smoker racks and insert wood chips suitable for smoking into the smoker’s chamber.
- Smoke the mac and cheese for 1 hour, or until it has absorbed a smoky flavor and developed a golden crust on top.
- Remove from the smoker and let it cool slightly before serving.
Smoked Mac and Cheese made in a Cuisinart electric smoker is a delightful twist on a beloved comfort food dish. The creamy and cheesy macaroni pairs perfectly with the subtle smoky flavor imparted by the electric smoker. This dish is sure to be a hit at family gatherings, potlucks, or any occasion where you want to impress with a unique and flavorful side dish. Enjoy the creamy goodness of smoked mac and cheese straight from your Cuisinart electric smoker, and savor the rich flavors that make it a standout dish on any menu.
Smoked Beef Brisket
Smoked Beef Brisket is a classic barbecue dish known for its tender, juicy texture and smoky flavor. This recipe involves marinating brisket, smoking it low and slow, and serving it as a main dish or in sandwiches.
Ingredients:
- 4-5 lbs beef brisket
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp black pepper
- Wood chips suitable for smoking (e.g., hickory, mesquite)
Instructions:
- In a bowl, mix kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper to create the dry rub.
- Rub the dry rub mixture generously all over the beef brisket, covering all sides.
- Place the brisket in a large resealable plastic bag or a shallow dish. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your Cuisinart electric smoker to 225°F (107°C) according to manufacturer’s instructions.
- Remove the brisket from the refrigerator and let it come to room temperature while the smoker preheats.
- Place the brisket on the smoker racks, fat side up.
- Insert wood chips suitable for smoking into the smoker’s chamber.
- Smoke the brisket for 10-12 hours, or until it reaches an internal temperature of 195-203°F (90-95°C) and is tender when probed with a thermometer or fork.
- Remove the brisket from the smoker and let it rest for 30 minutes before slicing against the grain and serving.
Smoked Beef Brisket made in a Cuisinart electric smoker is a true barbecue masterpiece. The slow smoking process allows the brisket to become incredibly tender while absorbing the flavors of the dry rub and smoke. Whether enjoyed as a main dish with sides or sliced thinly for sandwiches, this smoked brisket is sure to impress with its rich, smoky flavor and melt-in-your-mouth texture.
Smoked Turkey Breast
Smoked Turkey Breast is a delicious and lean alternative to traditional smoked meats. This recipe involves brining turkey breast, smoking it gently, and serving it sliced for sandwiches or as a main dish.
Ingredients:
- 2 lbs turkey breast, boneless and skinless
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- Wood chips suitable for smoking (e.g., applewood, cherry)
Instructions:
- In a large pot, combine kosher salt, brown sugar, black peppercorns, garlic powder, onion powder, dried thyme, and enough water to cover the turkey breast. Stir until the salt and sugar are dissolved.
- Submerge the turkey breast in the brine. Cover and refrigerate for 6-8 hours, or overnight.
- Preheat your Cuisinart electric smoker to 250°F (121°C) according to manufacturer’s instructions.
- Remove the turkey breast from the brine and rinse thoroughly under cold water. Pat dry with paper towels.
- Place the turkey breast on the smoker racks.
- Insert wood chips suitable for smoking into the smoker’s chamber.
- Smoke the turkey breast for 2-3 hours, or until it reaches an internal temperature of 165°F (74°C) and is golden brown on the outside.
- Remove the turkey breast from the smoker and let it rest for 10 minutes before slicing thinly.
Smoked Turkey Breast made in a Cuisinart electric smoker is a flavorful and healthier option for smoked meats. The brining process ensures that the turkey remains juicy and tender during smoking, while the gentle smoking with wood chips adds a subtle smoky flavor that complements the natural sweetness of the meat. Whether served warm or chilled, sliced or shredded, this smoked turkey breast is versatile and perfect for sandwiches, salads, or enjoying on its own.
Smoked Stuffed Jalapeño Poppers
Smoked Stuffed Jalapeño Poppers are a spicy and savory appetizer perfect for gatherings or game day snacks. This recipe involves stuffing jalapeños with a cream cheese mixture, smoking them until tender, and serving them hot.
Ingredients:
- 12-15 fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Wood chips suitable for smoking (e.g., pecan, oak)
Instructions:
- Preheat your Cuisinart electric smoker to 250°F (121°C) according to manufacturer’s instructions.
- Cut jalapeños in half lengthwise and remove seeds and membranes using a small spoon.
- In a bowl, mix together cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper until well combined.
- Spoon the cream cheese mixture into the jalapeño halves, pressing gently to fill.
- Place the stuffed jalapeños on the smoker racks.
- Insert wood chips suitable for smoking into the smoker’s chamber.
- Smoke the jalapeño poppers for 1-1.5 hours, or until the peppers are tender and the cheese mixture is melted and lightly browned on top.
- Remove from the smoker and let them cool slightly before serving.
Smoked Stuffed Jalapeño Poppers made in a Cuisinart electric smoker are a spicy and indulgent appetizer that’s sure to be a hit at any gathering. The gentle smoking process enhances the natural heat of the jalapeños while mellowing their sharpness, making them perfect for everyone from spice enthusiasts to those who prefer a milder kick. The creamy cheese filling adds richness and balances the heat, creating a mouthwatering combination of flavors and textures. Enjoy these smoked jalapeño poppers hot from the smoker, and watch them disappear as guests savor each bite.
Smoked Salmon Fillet
Smoked salmon is a delicacy that combines the rich flavor of salmon with a subtle smokiness. This recipe involves brining the salmon, smoking it low and slow, and serving it as a versatile dish that can be enjoyed on its own, in salads, or on bagels.
Ingredients:
- 1 lb salmon fillet, skin-on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp dried dill
- 1 lemon, thinly sliced
- Wood chips suitable for smoking (e.g., alder, maple)
Instructions:
- In a bowl, combine kosher salt, brown sugar, black peppercorns, and dried dill.
- Spread half of the mixture evenly in a shallow dish.
- Place the salmon fillet, skin-side down, on top of the dry brine mixture.
- Sprinkle the remaining dry brine mixture over the salmon.
- Cover the dish with plastic wrap and refrigerate for 4-6 hours to allow the salmon to brine.
- Preheat your Cuisinart electric smoker to 180°F (82°C) according to manufacturer’s instructions.
- Remove the salmon from the brine and rinse under cold water. Pat dry with paper towels.
- Place lemon slices on top of the salmon fillet.
- Insert wood chips suitable for smoking into the smoker’s chamber.
- Place the salmon fillet directly on the smoker racks, skin-side down.
- Smoke the salmon for 1.5-2 hours, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Remove the smoked salmon from the smoker and let it cool slightly before serving.
Smoked Salmon Fillet made in a Cuisinart electric smoker is a gourmet dish that’s surprisingly easy to prepare at home. The gentle smoking process enhances the natural flavors of the salmon while imparting a delicate smokiness that complements its buttery texture. Whether served as an elegant appetizer, added to salads, or enjoyed on a bagel with cream cheese, this smoked salmon is sure to impress with its fresh taste and sophisticated presentation.
Smoked Pork Ribs
Smoked pork ribs are a barbecue favorite known for their tender meat and flavorful bark. This recipe involves seasoning the ribs with a dry rub, smoking them low and slow, and finishing with a tangy BBQ sauce.
Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp salt
- BBQ sauce for serving
Instructions:
- Remove the membrane from the back of the ribs: use a paper towel to grip and pull it off.
- In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt to create the dry rub.
- Rub the dry rub mixture generously over both sides of the ribs, pressing to adhere.
- Preheat your Cuisinart electric smoker to 225°F (107°C) according to manufacturer’s instructions.
- Place the seasoned ribs on the smoker racks, bone-side down.
- Insert wood chips suitable for smoking into the smoker’s chamber.
- Smoke the ribs for 5-6 hours, or until they are tender and the meat has pulled back from the bones.
- Optional: During the last hour of smoking, baste the ribs with BBQ sauce every 15-20 minutes for a sticky glaze.
- Remove the smoked ribs from the smoker and let them rest for 10 minutes before slicing and serving with extra BBQ sauce on the side.
Smoked Pork Ribs made in a Cuisinart electric smoker are a classic barbecue dish that’s sure to be a hit at any gathering. The slow smoking process allows the ribs to become tender and juicy while developing a flavorful bark on the outside. Whether enjoyed with traditional sides like coleslaw and cornbread or as the centerpiece of a backyard barbecue, these smoked pork ribs are guaranteed to satisfy with their smoky flavor and melt-in-your-mouth texture.
Smoked Stuffed Mushrooms
Smoked Stuffed Mushrooms are a savory and satisfying appetizer that’s perfect for entertaining. This recipe involves filling mushrooms with a creamy cheese mixture, smoking them until tender, and serving them hot.
Ingredients:
- 24 large button mushrooms
- 8 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Wood chips suitable for smoking (e.g., cherry, oak)
Instructions:
- Preheat your Cuisinart electric smoker to 225°F (107°C) according to manufacturer’s instructions.
- Clean mushrooms and remove stems. Set caps aside.
- In a bowl, mix together cream cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper until well combined.
- Spoon the cheese mixture into the mushroom caps, filling each one generously.
- Place stuffed mushrooms on smoker racks.
- Insert wood chips suitable for smoking into the smoker’s chamber.
- Smoke the mushrooms for 1-1.5 hours, or until they are tender and the cheese mixture is melted and bubbly.
- Remove from the smoker and let them cool slightly before serving.
Smoked Stuffed Mushrooms made in a Cuisinart electric smoker are an irresistible appetizer that’s sure to please any crowd. The gentle smoking process infuses the mushrooms with a subtle smokiness while enhancing the rich flavors of the creamy cheese filling. Whether served as a starter for a dinner party or as a savory snack for game day, these smoked stuffed mushrooms are guaranteed to disappear quickly with their delicious combination of textures and flavors.
These recipes showcase the versatility and delicious results you can achieve with a Cuisinart electric smoker. Whether you’re a novice or an experienced smoker, these dishes are perfect for enhancing your outdoor cooking repertoire and impressing your guests with flavorful smoked meals.
Note: More recipes are coming soon!
