30+ Delicious Dutch Oven Smoker Recipes You’ll Love

When it comes to outdoor cooking, few methods rival the rich, smoky flavors achieved with a Dutch oven smoker. This versatile cooking tool not only excels at traditional braising and baking but also brings the art of smoking to your outdoor culinary repertoire.

Whether you’re a seasoned pitmaster or a home cook looking to elevate your meals, Dutch oven smoking allows you to explore a world of flavor that is both deep and satisfying. From succulent meats and flavorful vegetables to delectable desserts, the possibilities are endless.

In this blog article, we’ll explore 30+ Dutch oven smoker recipes that will inspire you to fire up your smoker and get creative in the kitchen. Each recipe showcases the unique qualities of smoking while utilizing the Dutch oven’s ability to retain moisture and enhance flavors.

Get ready to impress your friends and family with mouthwatering dishes that are sure to be the highlight of any gathering.

Whether you’re planning a backyard barbecue, a cozy family dinner, or an adventurous camping trip, our collection of recipes will have you covered!

30+ Delicious Dutch Oven Smoker Recipes You’ll Love

As you embark on your journey into the world of Dutch oven smoking, remember that each recipe is not just about the ingredients; it’s about the experience of cooking and the joy of sharing delicious meals with loved ones.

The smoky flavors and tender textures achieved through this method will leave your taste buds yearning for more. With 30+ Dutch oven smoker recipes at your fingertips, you have a wealth of inspiration to create unforgettable dishes that showcase your culinary skills.

So gather your friends, fire up your smoker, and let the tantalizing aromas fill the air. Whether you’re trying your hand at smoked meats, flavorful veggies, or even unique desserts, there’s something for everyone in this collection.

Happy smoking, and may your Dutch oven adventures bring warmth and joy to your kitchen and your table!

Smoky BBQ Pulled Pork

This Smoky BBQ Pulled Pork recipe combines the rich flavors of slow-cooked pork shoulder with a smoky barbecue sauce, making it a perfect dish for gatherings. The Dutch oven traps the smoke and moisture, resulting in tender, flavorful meat that can be served on buns, in tacos, or as a hearty main course. The addition of spices and a tangy sauce elevates the dish, ensuring it will be a hit at any barbecue or family dinner.

Ingredients:

4 lbs pork shoulder (Boston butt)

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

1 tablespoon onion powder
1 tablespoon brown sugar
2 teaspoons salt

1 teaspoon black pepper
1 cup apple cider vinegar
1 cup barbecue sauce

1 tablespoon Worcestershire sauce
1 cup wood chips (hickory or applewood)

Instructions:

Prepare the Pork: Trim excess fat from the pork shoulder. In a small bowl, mix the smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper to create a spice rub. Rub the mixture all over the pork shoulder, ensuring it’s well coated.
Heat the Dutch Oven: Preheat your Dutch oven over medium heat on the stove. Add olive oil and sear the pork on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.
Add Liquid: Pour in the apple cider vinegar, scraping the bottom to deglaze the pot. Add the Worcestershire sauce and half of the barbecue sauce.

Smoking Process: Soak the wood chips in water for about 30 minutes. Drain them, then place them in the bottom of the Dutch oven. Place the seared pork shoulder on a rack inside the oven to allow smoke to circulate around the meat.
Cook the Pork: Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated smoker or grill set to 225°F (107°C). Smoke for about 6-8 hours, or until the pork is fork-tender.
Finishing Touches: Remove the pork and let it rest for 20-30 minutes. Shred the meat using two forks and mix it with the remaining barbecue sauce.

This Smoky BBQ Pulled Pork is perfect for feeding a crowd or enjoying as leftovers. The combination of spices and smoky flavor makes it a standout dish that is versatile and satisfying. Serve it on buns with coleslaw, or enjoy it as a main course alongside your favorite sides. Whichever way you choose to serve it, this dish will surely be a family favorite!

Smoked Chili with Beans

This Smoked Chili with Beans recipe is a comforting and hearty meal that infuses traditional chili with a smoky flavor. The Dutch oven helps meld the spices and beans, creating a rich and complex flavor profile that will warm you up on the coldest days. This recipe is perfect for meal prep or for feeding a crowd, making it ideal for parties or family gatherings. Plus, it’s a one-pot meal, meaning less cleanup afterward!

Ingredients:

1 lb ground beef or turkey
1 large onion, diced
3 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) diced tomatoes

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika

1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper

1 cup wood chips (mesquite or hickory)

Instructions:

Cook the Meat: Heat the Dutch oven over medium heat. Add the ground meat, onion, and garlic, cooking until the meat is browned and the onion is translucent. Drain excess fat.

Add Ingredients: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, cooking for an additional minute to bloom the spices. Add the kidney beans, black beans, diced tomatoes (with juice), and stir to combine.
Prepare for Smoking: Soak the wood chips in water for 30 minutes, then drain. Place the wood chips in the bottom of the Dutch oven, then cover the pot with a lid.
Cook the Chili: Transfer the Dutch oven to a preheated smoker or grill set to 250°F (121°C). Smoke for about 2-3 hours, stirring occasionally, until the flavors are melded and the chili is heated through.

Adjust Seasoning: After smoking, taste and adjust seasoning if necessary. If you like a thicker chili, you can simmer it on the stovetop for a few minutes uncovered.

This Smoked Chili with Beans is a flavorful and satisfying dish that highlights the richness of the smoked flavors. Perfect for chilly nights or casual gatherings, this chili can be served with cornbread, topped with cheese, sour cream, and fresh herbs. Not only is it easy to make, but it’s also an excellent dish for meal prep, as the flavors deepen and improve over time. Enjoy this hearty meal with family and friends!

Smoked Vegetable and Rice Casserole

This Smoked Vegetable and Rice Casserole is a healthy and flavorful dish that combines seasonal vegetables with rice, creating a hearty and satisfying meal. The smoking process adds depth and complexity to the vegetables, enhancing their natural sweetness. This recipe is perfect for vegetarians or anyone looking for a wholesome side or main dish that packs a punch of flavor. Plus, it’s versatile—feel free to customize the vegetables based on what you have on hand!

Ingredients:

1 cup long-grain rice (white or brown)
2 cups vegetable broth

1 bell pepper, diced
1 zucchini, diced
1 cup mushrooms, sliced

1 cup cherry tomatoes, halved
1 onion, chopped
3 cloves garlic, minced

1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika

Salt and pepper to taste
1 cup wood chips (applewood or cherry)

Instructions:

Prep the Vegetables: In a Dutch oven, heat olive oil over medium heat. Add onion and garlic, sautéing until the onion is translucent. Add bell pepper, zucchini, and mushrooms, cooking until slightly softened.
Combine Ingredients: Stir in the rice, vegetable broth, cherry tomatoes, thyme, smoked paprika, salt, and pepper. Mix well to combine all ingredients.
Smoking Setup: Soak the wood chips in water for 30 minutes, then drain. Place the wood chips in the bottom of the Dutch oven and cover the pot.

Cook the Casserole: Transfer the Dutch oven to a preheated smoker or grill set to 225°F (107°C). Smoke for about 1.5 hours, or until the rice is tender and has absorbed all the liquid.
Finishing Touches: Once cooked, fluff the rice with a fork and let it rest for 10 minutes before serving.

This Smoked Vegetable and Rice Casserole is a delicious and healthy option that showcases the vibrant flavors of smoked vegetables and aromatic rice. Ideal for a family dinner or as a side dish for barbecues, this casserole is sure to impress. Its simplicity and adaptability make it an excellent choice for any occasion, allowing you to use whatever vegetables you have on hand. Serve it as is, or add a sprinkle of fresh herbs for an extra touch of flavor!

Smoked Beef Brisket

This Smoked Beef Brisket recipe transforms a tough cut of meat into a melt-in-your-mouth masterpiece. The slow smoking process in a Dutch oven allows the brisket to absorb flavors from the wood, while the low and slow cooking method ensures that it becomes tender and juicy. Perfect for special occasions or family gatherings, this brisket is sure to impress your guests with its deep, smoky flavor and rich texture.

Ingredients:

5 lbs beef brisket, trimmed

2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon smoked paprika

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt

1 teaspoon black pepper
1 teaspoon cayenne pepper (optional for heat)
1 cup beef broth

1 cup wood chips (oak or hickory)

Instructions:

Prepare the Brisket: In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a dry rub. Rub this mixture all over the brisket, ensuring it’s evenly coated.

Heat the Dutch Oven: Preheat your Dutch oven over medium heat. Add olive oil and sear the brisket on all sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
Add Liquid: Pour in the beef broth, scraping the bottom of the pot to deglaze. This adds depth of flavor to the final dish.
Smoking Process: Soak the wood chips in water for 30 minutes. Drain them, then add them to the bottom of the Dutch oven. Place the seared brisket on a rack inside the oven to allow smoke to circulate around it.

Cook the Brisket: Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated smoker or grill set to 225°F (107°C). Smoke for about 10-12 hours, or until the brisket is tender and reaches an internal temperature of 195°F (90°C).
Rest and Slice: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

This Smoked Beef Brisket is a show-stopping dish that highlights the art of smoking meats. The combination of spices and the slow cooking process creates a tender, flavorful brisket that is perfect for sandwiches, tacos, or served with classic sides like coleslaw and baked beans. This recipe will elevate your smoking game and is sure to become a favorite for gatherings and special occasions!

Smoked Chicken Thighs with Herbs

These Smoked Chicken Thighs with Herbs are bursting with flavor and are a fantastic option for any barbecue or family dinner. The combination of marinating in herbs and smoking in a Dutch oven allows the chicken to retain moisture while absorbing a delightful smoky flavor. Tender, juicy, and incredibly delicious, this dish will leave everyone at the table asking for seconds!

Ingredients:

8 chicken thighs (bone-in, skin-on)

1/4 cup olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped

2 tablespoons garlic, minced
1 tablespoon lemon juice
1 teaspoon salt

1/2 teaspoon black pepper
1 cup wood chips (cherry or hickory)

Instructions:

Marinate the Chicken: In a bowl, whisk together olive oil, rosemary, thyme, garlic, lemon juice, salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Preheat the Dutch Oven: Heat your Dutch oven over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and place the thighs skin-side down in the pot. Sear for about 5 minutes, until the skin is golden brown. Flip and sear for an additional 5 minutes.
Prepare for Smoking: Remove the chicken and add soaked wood chips to the bottom of the Dutch oven. Place a rack on top, then return the chicken to the pot, skin-side up.

Smoke the Chicken: Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated smoker or grill set to 250°F (121°C). Smoke for about 1.5 hours or until the internal temperature reaches 165°F (74°C).
Crisp the Skin (Optional): For extra crispy skin, remove the chicken and place it skin-side up on a baking sheet. Broil in the oven for 3-5 minutes, watching closely to avoid burning.

These Smoked Chicken Thighs with Herbs are a delightful dish that showcases the magic of smoking with fresh herbs. The juicy, tender chicken paired with a smoky aroma creates a dish that is both simple and sophisticated. Serve these thighs alongside grilled vegetables or a fresh salad for a complete meal. They’re perfect for a casual family dinner or an outdoor barbecue, ensuring that everyone leaves the table satisfied!

Smoked Sausage and Potato Bake

This Smoked Sausage and Potato Bake is a comforting and filling dish that brings together the savory flavors of smoked sausage and tender potatoes. Cooked in a Dutch oven, this one-pot meal is simple to prepare and delivers a fantastic smoky flavor that will warm you up from the inside out. It’s perfect for a weeknight dinner or for feeding a crowd, making it a versatile addition to your recipe collection.

Ingredients:

1 lb smoked sausage (kielbasa or andouille), sliced

4 cups baby potatoes, halved or quartered
1 bell pepper, diced
1 onion, sliced

3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian herbs

1 teaspoon smoked paprika
Salt and pepper to taste
1 cup wood chips (hickory or mesquite)

Instructions:

Prep the Vegetables: In a Dutch oven, heat olive oil over medium heat. Add the sliced sausage, cooking until browned. Remove the sausage and set aside.
Sauté the Vegetables: In the same pot, add the potatoes, bell pepper, onion, and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Combine Ingredients: Return the sausage to the pot. Add dried Italian herbs, smoked paprika, salt, and pepper, stirring well to combine all ingredients.
Prepare for Smoking: Soak the wood chips in water for 30 minutes, then drain. Add the wood chips to the bottom of the Dutch oven and cover it with a lid.
Smoke the Dish: Transfer the Dutch oven to a preheated smoker or grill set to 225°F (107°C). Smoke for about 1.5 hours, stirring occasionally, until the potatoes are tender and infused with smoky flavor.

Serve: Once cooked, remove from the smoker and serve hot, garnished with fresh herbs if desired.

This Smoked Sausage and Potato Bake is a hearty, one-pot meal that offers incredible flavors with minimal effort. The combination of smoky sausage and tender potatoes makes it a comforting dish that’s perfect for cooler weather. It’s a fantastic option for family dinners or gatherings, as it’s easy to prepare and sure to please everyone at the table. Enjoy it with a side salad or some crusty bread to soak up the delicious flavors!

Smoked BBQ Ribs

These Smoked BBQ Ribs are the ultimate indulgence for meat lovers. The slow smoking process in a Dutch oven ensures the ribs are tender, juicy, and bursting with flavor. Coated in a homemade barbecue rub and sauce, these ribs will be a hit at your next cookout or family gathering. Whether served with classic sides or enjoyed on their own, this dish will leave your guests raving about your smoking skills!

Ingredients:

2 racks of baby back ribs (about 4-5 lbs total)
1 tablespoon olive oil

1 tablespoon brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder

1 tablespoon onion powder
1 tablespoon chili powder
2 teaspoons salt

1 teaspoon black pepper
1 cup BBQ sauce (store-bought or homemade)
1 cup wood chips (hickory or applewood)

Instructions:

Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor absorption. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper to create a dry rub. Rub this mixture generously over both sides of the ribs.
Sear the Ribs: Heat your Dutch oven over medium heat and add olive oil. Sear the ribs for about 3-4 minutes on each side until nicely browned. Remove the ribs from the pot and set aside.

Prepare for Smoking: Add soaked wood chips to the bottom of the Dutch oven. Place a rack inside the pot, and then arrange the ribs on the rack, bone-side down.
Smoke the Ribs: Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated smoker or grill set to 225°F (107°C). Smoke for about 3-4 hours, basting with BBQ sauce during the last hour of cooking.
Finish and Serve: Once the ribs are tender and have an internal temperature of at least 190°F (88°C), remove them from the smoker. Allow them to rest for about 10 minutes, then slice between the bones and serve with additional BBQ sauce on the side.

These Smoked BBQ Ribs are a true barbecue delight that promises to impress everyone at your gathering. The combination of spices and the smoky flavor creates a mouthwatering experience with each bite. Whether enjoyed with classic sides like coleslaw and baked beans or simply on their own, these ribs will undoubtedly steal the show at your next cookout. Don’t forget to save some for leftovers—if there are any left!

Smoked Vegetable Medley

This Smoked Vegetable Medley is a vibrant and flavorful dish that showcases the best of seasonal vegetables. Perfect as a side dish or a light main course, smoking the vegetables in a Dutch oven enhances their natural sweetness and adds a rich, smoky flavor. Packed with nutrients and color, this recipe is a fantastic way to incorporate more vegetables into your diet while enjoying a delicious smoky twist.

Ingredients:

2 zucchinis, sliced
2 bell peppers (red, yellow, or green), diced
1 red onion, sliced
2 cups cherry tomatoes
1 cup mushrooms, halved
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
1 cup wood chips (mesquite or cherry)

Instructions:

Prep the Vegetables: In a large bowl, combine all the vegetables. In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, dried Italian herbs, salt, and pepper. Pour this mixture over the vegetables and toss until well coated.
Prepare the Dutch Oven: Preheat your Dutch oven over medium heat. Add soaked wood chips to the bottom of the pot.
Smoke the Vegetables: Place a rack inside the Dutch oven, and then arrange the marinated vegetables on the rack. Cover the pot with a tight-fitting lid.
Cooking Process: Transfer the Dutch oven to a preheated smoker or grill set to 250°F (121°C). Smoke for about 45 minutes to 1 hour, or until the vegetables are tender and infused with a smoky flavor. Stir halfway through for even cooking.
Serve: Remove the vegetables from the Dutch oven and serve hot as a side dish or over a bed of rice or quinoa.

This Smoked Vegetable Medley is not only visually appealing but also a healthy and delicious addition to any meal. The smoky flavor enhances the natural sweetness of the vegetables, making it a standout dish. Serve it alongside grilled meats or as a main course with grains for a complete meal. This recipe is versatile and can be adapted with your favorite seasonal vegetables, making it a fantastic choice for any occasion!

Smoked Chili con Carne

This Smoked Chili con Carne is a hearty and flavorful dish that’s perfect for warming up on a chilly day. The unique smoking process infuses the chili with a rich, smoky flavor that takes it to the next level. Packed with ground beef, beans, and a blend of spices, this chili is sure to satisfy your hunger and please your taste buds. It’s an ideal recipe for game day, potlucks, or any gathering where comfort food is needed.

Ingredients:

2 lbs ground beef
1 onion, diced
3 cloves garlic, minced
2 bell peppers, diced
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth
1 cup wood chips (hickory or mesquite)

Instructions:

Brown the Meat: In your Dutch oven, brown the ground beef over medium heat. Once browned, drain excess fat. Add the diced onion, garlic, and bell peppers, sautéing until the vegetables are softened.
Add the Spices: Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another minute until fragrant.
Combine Ingredients: Add the drained beans, crushed tomatoes, and beef broth. Stir well to combine all ingredients.
Prepare for Smoking: Add soaked wood chips to the bottom of the Dutch oven. Cover with a tight-fitting lid.
Smoke the Chili: Transfer the Dutch oven to a preheated smoker or grill set to 250°F (121°C). Smoke for 2-3 hours, stirring occasionally to prevent sticking and ensure even cooking.
Serve: Once the chili is thick and flavors have melded, remove from the smoker. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or green onions.

This Smoked Chili con Carne is a comforting and flavorful dish that will warm you up on cold nights. The infusion of smoky flavor combined with the hearty ingredients creates a satisfying meal that’s perfect for gatherings or cozy family dinners. Enjoy it with crusty bread or cornbread for a complete experience. This recipe is easily adaptable; feel free to experiment with different types of beans or spices to make it your own!

Smoked Mac and Cheese

Smoked Mac and Cheese elevates the classic comfort food to a whole new level. The creamy, cheesy pasta gets infused with a delightful smoky flavor from the Dutch oven, creating a rich and savory dish that’s perfect for gatherings or family dinners. With a blend of cheeses and the option to add extras like bacon or breadcrumbs, this dish is sure to impress both kids and adults alike.

Ingredients:

1 lb elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup wood chips (applewood or hickory)
Optional toppings: cooked bacon bits, panko breadcrumbs, or additional cheese for topping

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente. Drain and set aside.
Prepare the Cheese Sauce: In a Dutch oven over medium heat, melt the butter. Add the flour and whisk to form a roux, cooking for about 1-2 minutes. Gradually whisk in the milk, stirring continuously until the mixture thickens (about 5-7 minutes). Stir in the mustard powder, garlic powder, onion powder, and season with salt and pepper.
Add Cheese: Once the sauce is thickened, remove it from heat and stir in the cheddar, mozzarella, and Parmesan cheese until melted and smooth.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, mixing until well combined.
Prepare for Smoking: Add soaked wood chips to the bottom of the Dutch oven. Transfer the mac and cheese mixture into the pot, smoothing the top. If desired, sprinkle with optional toppings.
Smoke the Mac and Cheese: Cover the Dutch oven with a lid and place it in a preheated smoker or grill set to 225°F (107°C). Smoke for about 1-2 hours, stirring halfway through, until the flavors meld and the top is slightly crispy.
Serve: Remove from the smoker and let cool for a few minutes before serving.

This Smoked Mac and Cheese is the ultimate comfort food that will have everyone coming back for seconds. The combination of creamy cheeses and the subtle smoky flavor creates a rich and indulgent dish that’s perfect for any occasion. Serve it alongside grilled meats or as a stand-alone comfort dish, and feel free to customize it with your favorite mix-ins. Your guests will be amazed at this twist on a classic favorite!

Smoked Chicken Thighs with Garlic Herb Marinade

These Smoked Chicken Thighs are marinated in a flavorful garlic herb mixture, resulting in tender and juicy meat with a beautiful smoky aroma. The Dutch oven method allows for even cooking while keeping the chicken moist. This recipe is perfect for outdoor gatherings, barbecues, or weeknight dinners, offering a delicious and satisfying meal that requires minimal effort.

Ingredients:

4-6 bone-in, skin-on chicken thighs
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 cup wood chips (hickory or cherry)

Instructions:

Prepare the Marinade: In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme, lemon juice, salt, and pepper. Mix well to create the marinade.
Marinate the Chicken: Place the chicken thighs in a large resealable bag or dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Prepare for Smoking: Preheat your Dutch oven over medium heat. Add soaked wood chips to the bottom of the pot.
Sear the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs skin-side down in the hot Dutch oven. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for another 5 minutes.
Smoke the Chicken: Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated smoker or grill set to 250°F (121°C). Smoke the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
Serve: Remove the chicken from the smoker and let it rest for 5-10 minutes before serving.

These Smoked Chicken Thighs are packed with flavor and moisture, thanks to the garlic herb marinade and the slow smoking process. The crispy skin and tender meat create a delightful contrast that will leave your guests impressed. Pair this dish with a fresh salad or roasted vegetables for a complete meal, and enjoy the compliments that follow!

Smoked Beef Brisket

This Smoked Beef Brisket is a showstopper for any barbecue enthusiast. With a dry rub that penetrates the meat and a slow smoking process, this brisket becomes incredibly tender and flavorful. Perfect for family gatherings or special occasions, this recipe will have everyone raving about the melt-in-your-mouth experience. The rich, smoky flavor and juicy texture make it a must-try dish.

Ingredients:

5-7 lbs beef brisket
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper (optional for heat)
1 cup beef broth
1 cup wood chips (oak or mesquite)

Instructions:

Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Pat the brisket dry with paper towels.
Make the Dry Rub: In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture all over the brisket, ensuring it’s evenly coated.
Rest the Brisket: Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to penetrate.
Prepare for Smoking: Preheat your Dutch oven over medium heat. Add soaked wood chips to the bottom of the pot.
Sear the Brisket: Place the brisket in the hot Dutch oven, searing for about 5-7 minutes on each side until browned.
Smoke the Brisket: Pour beef broth into the Dutch oven, cover with a tight-fitting lid, and transfer to a preheated smoker or grill set to 225°F (107°C). Smoke for 6-8 hours or until the internal temperature reaches 195°F (90°C) for tender meat.
Rest and Slice: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

This Smoked Beef Brisket is the epitome of barbecue perfection. The combination of the dry rub and the slow smoking process results in a deeply flavorful and tender piece of meat that will impress even the most discerning barbecue fans. Serve it with classic sides like coleslaw, baked beans, or cornbread, and enjoy the satisfaction of creating a truly unforgettable dish. Whether it’s a family gathering or a special celebration, this brisket will be the highlight of the meal!

Smoked Pulled Pork

Smoked Pulled Pork is a quintessential dish for any barbecue lover. The Dutch oven smoking method allows the pork to absorb rich smoky flavors while cooking low and slow until it’s tender and juicy. With a flavorful rub and a tangy barbecue sauce, this recipe transforms a simple pork shoulder into a mouthwatering centerpiece for sandwiches, tacos, or a hearty meal.

Ingredients:

4-5 lbs pork shoulder (butt)
1/4 cup brown sugar
2 tablespoons smoked paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper (optional for heat)
1 cup apple cider vinegar
1 cup wood chips (hickory or cherry)

Instructions:

Prepare the Pork: Trim excess fat from the pork shoulder, leaving about 1/4 inch for flavor. Pat the meat dry with paper towels.
Make the Dry Rub: In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture all over the pork, ensuring it is evenly coated.
Marinate: Wrap the seasoned pork shoulder in plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate.
Prepare for Smoking: Preheat your Dutch oven over medium heat. Add soaked wood chips to the bottom of the pot.
Sear the Pork: Place the pork shoulder in the hot Dutch oven, searing for about 5-7 minutes on each side until browned.
Smoke the Pork: Add apple cider vinegar to the pot and cover with a lid. Transfer the Dutch oven to a preheated smoker or grill set to 225°F (107°C). Smoke for 6-8 hours or until the internal temperature reaches 195°F (90°C) for easy shredding.
Shred and Serve: Remove the pork from the smoker and let it rest for 30 minutes. Shred the meat using two forks and mix with your favorite barbecue sauce if desired.

This Smoked Pulled Pork is perfect for gatherings and celebrations, providing a flavorful, tender dish that can easily feed a crowd. The balance of the dry rub and the smoky aroma will tantalize your taste buds, making every bite a delight. Serve it on buns for sandwiches, or enjoy it on its own with coleslaw or baked beans for a true barbecue experience. This recipe not only showcases the beauty of slow-cooked pork but also highlights the versatility of your Dutch oven smoker.

Smoked Vegetable Medley

This Smoked Vegetable Medley is a delightful, healthy option that highlights the natural flavors of seasonal vegetables. Infused with smoke, this dish transforms simple veggies into a vibrant, flavorful side that pairs beautifully with any main course. The Dutch oven method ensures that the vegetables remain tender and juicy, making it an ideal side for summer barbecues or a weeknight dinner.

Ingredients:

2 cups bell peppers (red, yellow, green), sliced
1 cup zucchini, sliced
1 cup cherry tomatoes
1 cup red onion, sliced
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
1 cup wood chips (apple or cherry)

Instructions:

Prepare the Vegetables: Wash and slice the bell peppers, zucchini, and red onion. Halve the cherry tomatoes.
Make the Marinade: In a large bowl, whisk together olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper.
Marinate the Vegetables: Add the sliced vegetables to the marinade, tossing to coat evenly. Let them sit for at least 30 minutes to absorb the flavors.
Prepare for Smoking: Preheat your Dutch oven over medium heat. Add soaked wood chips to the bottom of the pot.
Smoke the Vegetables: Once the pot is hot, add the marinated vegetables to the Dutch oven. Stir to distribute evenly. Cover with the lid and transfer to a preheated smoker or grill set to 250°F (121°C). Smoke for 30-45 minutes, or until the vegetables are tender and slightly caramelized.
Serve: Remove the vegetables from the smoker and let cool for a few minutes before serving.

This Smoked Vegetable Medley is a vibrant and flavorful side dish that can elevate any meal. The smoky flavor enhances the natural sweetness of the vegetables, making it a delightful addition to your dinner table. Pair it with grilled meats, fish, or enjoy it on its own as a healthy and delicious option. This recipe showcases how versatile your Dutch oven smoker can be, allowing you to create wholesome, mouthwatering dishes that everyone will love.

Smoked Corn on the Cob with Herb Butter

Smoked Corn on the Cob is a summer favorite that takes the classic barbecue side dish to a whole new level. The sweet, smoky flavor of the corn pairs beautifully with a homemade herb butter, creating a delicious treat perfect for picnics or backyard cookouts. This recipe is simple yet impressive, showcasing how the Dutch oven can be used to elevate fresh, seasonal ingredients.

Ingredients:

4 ears of corn, husked
1/2 cup unsalted butter, softened
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
1 cup wood chips (maple or hickory)

Instructions:

Prepare the Herb Butter: In a bowl, mix together softened butter, chopped parsley, chives, lemon juice, garlic powder, salt, and pepper until well combined. Set aside.
Husk the Corn: Remove the husks and silk from the corn and break the ears in half if needed to fit into your Dutch oven.
Prepare for Smoking: Preheat your Dutch oven over medium heat. Add soaked wood chips to the bottom of the pot.
Smoke the Corn: Place the corn directly in the Dutch oven and cover with the lid. Transfer the pot to a preheated smoker or grill set to 225°F (107°C). Smoke for 30-45 minutes, turning the corn halfway through, until tender and lightly charred.
Butter the Corn: Once the corn is smoked, remove it from the Dutch oven and let it cool slightly. Generously slather the herb butter over the hot corn.
Serve: Serve warm, garnished with additional herbs if desired.

This Smoked Corn on the Cob with Herb Butter is a delightful way to enjoy summer corn. The combination of smoky flavors and fresh herbs creates a vibrant and delicious side dish that will have everyone asking for more. Whether served at a barbecue, picnic, or family dinner, this recipe highlights the beauty of simple ingredients elevated by the smoking process. Enjoy the flavors of summer and the satisfaction of creating a delicious, crowd-pleasing dish with your Dutch oven smoker!

Note: More recipes are coming soon!