30+ Delicious Dyna-Glo Electric Smoker Recipes You’ll Love

Looking to elevate your BBQ game and take your outdoor cooking to the next level? A Dyna-Glo electric smoker is the perfect tool for achieving deliciously smoked dishes with ease.

Whether you’re a seasoned pitmaster or just starting out, this versatile smoker lets you infuse your food with that signature smoky flavor without the hassle of managing a traditional smoker.

From succulent ribs to tender brisket, juicy chicken wings, and even decadent desserts, the possibilities are endless. In this blog post, we’ve compiled 30+ mouth-watering Dyna-Glo electric smoker recipes that will inspire you to fire up your smoker and create unforgettable meals.

Whether you’re craving savory meats or smoky sides, there’s something for everyone!

30+ Delicious Dyna-Glo Electric Smoker Recipes You’ll Love

The Dyna-Glo electric smoker is a game-changer for anyone who loves the rich, smoky flavors of BBQ but wants a more convenient and hassle-free smoking experience.

With these 30+ Dyna-Glo electric smoker recipes, you’ll have endless options to experiment with, impress your guests, and savor delicious meals right from your backyard.

From classic smoked meats to unexpected dishes like smoked mac and cheese, there’s no limit to what you can create.

So, grab your ingredients, fire up your smoker, and enjoy the bold flavors and tender textures that only a Dyna-Glo electric smoker can provide!

Smoked BBQ Pulled Pork

Indulge in the rich, smoky flavors of this smoked BBQ pulled pork recipe, perfect for gatherings or a cozy family dinner. The low and slow cooking method ensures the pork becomes tender and juicy, while the homemade BBQ rub adds a layer of flavor that will tantalize your taste buds. Serve this pulled pork on buns with coleslaw for a classic meal that’s always a crowd-pleaser.

Ingredients:

4 lbs pork shoulder (butt)
2 tablespoons brown sugar

1 tablespoon paprika
1 tablespoon salt
1 tablespoon black pepper

1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

1 cup apple cider vinegar
1 cup BBQ sauce (your favorite brand)

Instructions:

Prepare the Pork: Trim excess fat from the pork shoulder, leaving a thin layer for flavor. Pat the pork dry with paper towels.
Make the Rub: In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.
Rub the Pork: Generously coat the pork shoulder with the rub, ensuring it’s evenly covered. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add wood chips (hickory or applewood work great) to the smoker box.
Smoke the Pork: Place the pork shoulder in the smoker and smoke for approximately 8-10 hours or until the internal temperature reaches 195°F (90°C). Baste the pork with apple cider vinegar every couple of hours to keep it moist.
Shred the Pork: Once cooked, remove the pork from the smoker and let it rest for 30 minutes. Using two forks, shred the meat and mix it with your favorite BBQ sauce.

This smoked BBQ pulled pork recipe is a surefire way to impress your guests and family alike. The combination of the smoky flavor from the electric smoker and the sweet and spicy rub creates an unforgettable dish. Enjoy it piled high on a bun or served with your favorite sides. Once you try this recipe, you’ll find yourself reaching for your Dyna-Glo smoker time and time again for the ultimate BBQ experience.

Smoked Garlic Herb Chicken Wings

These smoked garlic herb chicken wings are a delightful twist on a classic favorite. The smoking process infuses the wings with a savory flavor, while the garlic and herbs create an aromatic experience that will have everyone coming back for seconds. Perfect for game day or any casual gathering, these wings are easy to make and will impress your guests with their flavor.

Ingredients:

3 lbs chicken wings
4 tablespoons olive oil
4 cloves garlic, minced

2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon smoked paprika

Salt and pepper to taste
Fresh parsley, for garnish

Instructions:

Prepare the Wings: Rinse the chicken wings under cold water and pat dry with paper towels. Place them in a large bowl.
Make the Marinade: In a separate bowl, whisk together olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Pour the marinade over the wings and toss to coat evenly.
Marinate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 250°F (121°C). Add wood chips (applewood or mesquite is recommended) to the smoker box.
Smoke the Wings: Arrange the chicken wings on the smoker racks, ensuring they are not touching. Smoke for 2-3 hours, or until the wings reach an internal temperature of 165°F (74°C) and have a beautiful golden color.
Serve: Remove the wings from the smoker and let them rest for 5-10 minutes. Garnish with fresh parsley before serving.

These smoked garlic herb chicken wings are sure to become a staple at your gatherings. The electric smoker allows for a perfectly cooked wing with a delicious smoky flavor that pairs beautifully with the aromatic garlic and herbs. Whether you serve them as an appetizer or the main event, these wings will have everyone raving. Don’t forget to set out some dipping sauces to elevate the flavor even further!

Smoked Maple Bacon Brussels Sprouts

Transform ordinary Brussels sprouts into an extraordinary side dish with this smoked maple bacon recipe. The smoky flavor from the Dyna-Glo smoker, combined with the sweetness of maple syrup and the savory crunch of bacon, makes this dish irresistible. It’s a perfect side for holiday meals or any time you want to impress your guests with something unique and flavorful.

Ingredients:

1.5 lbs Brussels sprouts, halved
6 strips of bacon, chopped
1/4 cup maple syrup

2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

1 tablespoon balsamic vinegar
Optional: chopped pecans for garnish

Instructions:

Prepare the Brussels Sprouts: Clean and halve the Brussels sprouts. In a large bowl, toss them with olive oil, salt, and pepper.
Add the Bacon: Stir in the chopped bacon, ensuring it’s evenly distributed among the Brussels sprouts.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add wood chips (maple or cherry wood for enhanced flavor) to the smoker box.

Smoke the Sprouts: Spread the Brussels sprouts and bacon mixture evenly on a smoker-safe tray. Smoke for 1.5 to 2 hours, stirring occasionally, until the sprouts are tender and caramelized.
Add Maple Syrup: In the last 15 minutes of smoking, drizzle the maple syrup and balsamic vinegar over the Brussels sprouts and mix gently. This allows the syrup to caramelize and coat the sprouts beautifully.
Serve: Remove from the smoker, and if desired, sprinkle with chopped pecans for added crunch.

These smoked maple bacon Brussels sprouts will elevate any meal with their delightful combination of flavors and textures. The smoky richness pairs wonderfully with the sweet maple syrup and crispy bacon, making this dish a standout side for any occasion. Serve them at your next dinner party or holiday gathering, and watch as they quickly disappear from the table. This recipe proves that vegetables can indeed steal the show!

Smoked Beef Brisket

This smoked beef brisket recipe is a labor of love that yields tender, juicy meat with a deep, smoky flavor. Perfect for a backyard barbecue or special occasion, this brisket is seasoned with a simple rub that enhances the natural richness of the beef. While it takes time, the end result is well worth the wait, offering a melt-in-your-mouth experience that will impress any crowd.

Ingredients:

8-10 lbs beef brisket
3 tablespoons salt
2 tablespoons black pepper

2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder

1 tablespoon chili powder
1 cup beef broth
Wood chips (hickory or oak)

Instructions:

Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during smoking.
Season the Brisket: Mix the salt, black pepper, paprika, garlic powder, onion powder, and chili powder together. Rub the mixture evenly over the entire brisket.

Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add hickory or oak wood chips to the smoker box.
Smoke the Brisket: Place the brisket in the smoker, fat side up, and smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C).
Wrap and Continue Smoking: Wrap the brisket tightly in butcher paper or foil, then return it to the smoker. Continue smoking until the internal temperature reaches 195-205°F (90-96°C), which should take another 4-6 hours.

Rest the Brisket: Remove the brisket from the smoker and let it rest for 1 hour before slicing against the grain.

This smoked beef brisket is the ultimate centerpiece for any BBQ gathering. The low and slow smoking process ensures that every bite is packed with flavor and tenderness. Whether served with a tangy BBQ sauce or enjoyed on its own, this brisket will have your guests coming back for seconds. Patience pays off with this classic smoked beef dish!

Smoked Lemon Pepper Salmon

Delicate yet bursting with flavor, this smoked lemon pepper salmon recipe is a healthy and delicious way to enjoy fish. The combination of lemon, pepper, and the subtle smokiness from the Dyna-Glo electric smoker creates a dish that’s light, fresh, and perfect for any occasion. Serve it with a side of vegetables or a fresh salad for a complete meal that’s as nutritious as it is tasty.

Ingredients:

2 lbs salmon fillets
2 tablespoons olive oil

1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon freshly cracked black pepper

1 teaspoon garlic powder
1 teaspoon salt
Lemon slices for garnish

Wood chips (applewood or alder)

Instructions:

Prepare the Salmon: Rinse the salmon fillets and pat dry. Place them on a baking sheet.

Make the Marinade: In a small bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, garlic powder, and salt. Brush this mixture over the salmon fillets.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add applewood or alder wood chips to the smoker box.
Smoke the Salmon: Place the salmon fillets on the smoker racks and smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).

Garnish and Serve: Remove the salmon from the smoker and garnish with fresh lemon slices. Serve immediately.

This smoked lemon pepper salmon is a fantastic way to enjoy the delicate flavors of fish with the added depth of smoke. The bright notes of lemon paired with the bite of cracked pepper create a perfectly balanced dish. Whether you’re hosting a dinner party or just want a healthy meal, this smoked salmon is sure to be a hit. Serve it with rice, roasted veggies, or a fresh salad for a delightful, wholesome meal.

Smoked Mac and Cheese

Take comfort food to the next level with this rich and creamy smoked mac and cheese. The blend of cheeses and the subtle smoky flavor make this dish unforgettable. It’s an indulgent side or main course that pairs well with barbecue or can be enjoyed on its own. Your Dyna-Glo electric smoker adds an extra dimension of flavor that traditional oven-baked mac and cheese simply can’t match.

Ingredients:

1 lb elbow macaroni
2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese
1 cup shredded gouda cheese
2 cups whole milk

1 cup heavy cream
1/4 cup butter
1/4 cup flour

1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

1/2 cup breadcrumbs (optional)
Wood chips (cherry or pecan)

Instructions:

Cook the Macaroni: Boil the elbow macaroni in salted water until al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux. Slowly add the milk and cream, whisking constantly. Add the mustard powder, smoked paprika, salt, and pepper.
Add the Cheese: Gradually stir in the cheddar, mozzarella, and gouda cheeses until melted and smooth.

Combine and Prepare for Smoking: Stir the cooked macaroni into the cheese sauce until fully coated. Transfer the mixture to a smoker-safe baking dish. If desired, sprinkle breadcrumbs over the top for added texture.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add cherry or pecan wood chips to the smoker box.
Smoke the Mac and Cheese: Place the baking dish in the smoker and smoke for 1 hour, or until the mac and cheese is bubbly and has a slight smoky flavor.

Serve: Remove from the smoker and let it sit for 5 minutes before serving.

This smoked mac and cheese is the epitome of comfort food with a gourmet twist. The creamy cheese sauce, paired with the subtle smokiness from the Dyna-Glo smoker, creates a mouthwatering dish that’s hard to resist. Serve it at your next BBQ or as a decadent side for any meal, and watch as it becomes a favorite among family and friends. You’ll never go back to regular mac and cheese after trying this smoked version!

Smoked Pulled Pork

Smoked pulled pork is a barbecue classic that brings together deep smoky flavors and tender, juicy meat. The slow smoking process allows the pork to absorb the smoke while becoming incredibly tender, making it easy to shred. This recipe is perfect for serving in sandwiches, tacos, or alongside your favorite sides. The key to a great pulled pork is a flavorful rub and the low-and-slow cooking technique that the Dyna-Glo electric smoker makes easy.

Ingredients:

6-8 lbs pork shoulder (Boston butt)
1/4 cup brown sugar

2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder

1 tablespoon mustard powder
1 tablespoon chili powder
2 teaspoons salt

1 teaspoon black pepper
1/2 cup apple cider vinegar
Wood chips (hickory or applewood)

Instructions:

Prepare the Pork: Trim excess fat from the pork shoulder. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, mustard powder, chili powder, salt, and pepper. Rub the seasoning mix generously all over the pork.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add hickory or applewood chips to the smoker box.

Smoke the Pork: Place the pork shoulder in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C).
Wrap and Continue Smoking: Wrap the pork shoulder in foil, add the apple cider vinegar to the wrapped meat, and continue smoking until the internal temperature reaches 195-205°F (90-96°C), about 2-3 more hours.
Shred the Pork: Let the pork rest for 30 minutes before unwrapping. Use two forks to shred the meat, and serve with your favorite barbecue sauce.

Smoked pulled pork is a versatile and crowd-pleasing dish that’s perfect for any barbecue or gathering. The pork becomes so tender it practically falls apart, and the smoky, savory flavors are irresistible. Serve it on buns with coleslaw or use it to fill tacos for an unforgettable meal. Your Dyna-Glo electric smoker makes achieving perfectly smoked pulled pork easier than ever!

Smoked BBQ Chicken Wings

Smoked BBQ chicken wings are the ultimate snack or appetizer for game days, parties, or any casual gathering. Smoking the wings gives them a rich flavor, and finishing them with your favorite barbecue sauce adds a tangy, sweet, and smoky finish. These wings are easy to make in your Dyna-Glo electric smoker and are sure to disappear fast once they hit the table.

Ingredients:

2 lbs chicken wings
2 tablespoons olive oil
2 teaspoons garlic powder

2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder

1 teaspoon salt
1/2 teaspoon black pepper
1 cup barbecue sauce

Wood chips (mesquite or cherry)

Instructions:

Season the Wings: In a large bowl, toss the chicken wings with olive oil. In a small bowl, mix garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Sprinkle the seasoning over the wings and toss to coat evenly.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add mesquite or cherry wood chips to the smoker box.
Smoke the Wings: Place the chicken wings on the smoker racks and smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
Finish with Sauce: Remove the wings from the smoker and brush them with barbecue sauce. For extra caramelization, you can place them on a grill or under the broiler for a few minutes to crisp up the skin.
Serve: Serve the wings with extra barbecue sauce on the side for dipping.

These smoked BBQ chicken wings are a smoky, flavorful take on a classic favorite. The slow smoking process ensures that each wing is packed with delicious, smoky goodness, while the barbecue sauce adds a tangy, sweet kick. Whether you’re serving them as a snack, appetizer, or main course, these wings will be a hit with everyone. Make sure to have plenty of napkins on hand, as they’re sure to be finger-licking good!

Smoked Bacon-Wrapped Jalapeño Poppers

Smoked bacon-wrapped jalapeño poppers are a smoky, spicy, and cheesy delight that’s perfect for parties, barbecues, or as an appetizer before a big meal. These poppers combine the creaminess of cheese, the heat of jalapeños, and the savory crispness of bacon, all enhanced by the subtle smokiness from the Dyna-Glo electric smoker. They are easy to prepare and guaranteed to impress.

Ingredients:

12 large jalapeños
8 oz cream cheese, softened
1 cup shredded cheddar cheese
12 slices bacon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Wood chips (pecan or hickory)

Instructions:

Prepare the Jalapeños: Cut the jalapeños in half lengthwise and remove the seeds and membranes. Set aside.
Make the Filling: In a small bowl, mix the cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika until well combined.
Stuff the Jalapeños: Spoon the cheese mixture into each jalapeño half, then wrap each stuffed jalapeño with a slice of bacon, securing with toothpicks if necessary.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add pecan or hickory wood chips to the smoker box.
Smoke the Poppers: Place the bacon-wrapped jalapeños on the smoker racks and smoke for 1.5 to 2 hours, or until the bacon is crispy and the cheese is bubbly.
Serve: Remove the jalapeño poppers from the smoker and let them cool for a few minutes before serving.

Smoked bacon-wrapped jalapeño poppers are a crowd-pleasing appetizer with the perfect combination of spicy, cheesy, and smoky flavors. The bacon crisps up beautifully in the smoker, while the cheese filling melts into a creamy delight inside the jalapeños. These poppers are sure to be a hit at your next gathering and are a fantastic way to start any meal. Smoky, savory, and slightly spicy—these jalapeño poppers are irresistible!

Smoked Brisket

Smoked brisket is a barbecue staple that’s all about flavor and tenderness. With the right seasoning and low-and-slow cooking, the brisket turns into a juicy, melt-in-your-mouth piece of meat with a deep, smoky flavor. Using your Dyna-Glo electric smoker, you can perfect this classic dish for your next family gathering or barbecue party. The key is patience, as brisket needs time to reach its tender perfection, but the result is well worth the wait!

Ingredients:

10-12 lbs beef brisket
1/4 cup kosher salt
1/4 cup coarse black pepper
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon mustard powder
1/4 cup Worcestershire sauce
Wood chips (oak or hickory)

Instructions:

Prepare the Brisket: Trim the brisket, removing excess fat, but leaving a thin layer to help with moisture. In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, chili powder, and mustard powder. Rub the brisket thoroughly with Worcestershire sauce and then coat it generously with the seasoning mix.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add oak or hickory wood chips to the smoker box.
Smoke the Brisket: Place the brisket in the smoker, fat side up, and smoke for 8-10 hours, or until the internal temperature reaches 165°F (74°C).
Wrap and Finish: Wrap the brisket tightly in butcher paper or aluminum foil and continue smoking until the internal temperature reaches 195-205°F (90-96°C), which may take another 3-4 hours.
Rest and Serve: Allow the brisket to rest for 30-60 minutes before slicing. Slice against the grain for tender, juicy pieces.

Smoked brisket is the ultimate test of patience and barbecue mastery, but with your Dyna-Glo electric smoker, achieving a tender and flavorful brisket is much easier. The long smoking process imparts a deep, smoky flavor, while the seasoning creates a flavorful crust. Whether served with barbecue sauce or enjoyed on its own, smoked brisket is sure to be a hit with family and friends.

Smoked Salmon with Dill and Lemon

Smoked salmon is a delicate and flavorful dish that’s perfect for a light dinner, brunch, or even as a luxurious appetizer. The combination of fresh dill, zesty lemon, and a gentle smoky flavor elevates the natural richness of the salmon. The Dyna-Glo electric smoker makes it easy to achieve perfectly smoked salmon that’s tender, flaky, and infused with delicious flavors. This recipe is healthy, simple, and ideal for impressing guests or treating yourself.

Ingredients:

2 lbs salmon fillet
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
1 lemon (sliced thin)
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon kosher salt
Wood chips (alder or applewood)

Instructions:

Prepare the Salmon: Pat the salmon fillet dry and rub it with olive oil. In a small bowl, mix garlic powder, salt, and black pepper. Sprinkle the seasoning mix evenly over the salmon. Lay fresh dill and lemon slices on top of the fillet.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add alder or applewood chips to the smoker box.
Smoke the Salmon: Place the salmon fillet on the smoker rack and smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). The salmon should be firm yet tender and flaky.
Serve: Remove the salmon from the smoker and serve with additional lemon wedges and fresh dill for garnish.

Smoked salmon is an elegant and flavorful dish that’s both healthy and satisfying. The gentle smoking process imparts a subtle yet distinct smokiness, while the dill and lemon add brightness and freshness. Whether served on its own or as part of a larger meal, this smoked salmon is sure to impress your guests with its rich flavors and tender texture.

Smoked Bacon-Wrapped Meatloaf

Smoked bacon-wrapped meatloaf takes this comforting classic to the next level by adding layers of smoky flavor and crispy bacon. Smoking the meatloaf adds an extra depth of flavor, while the bacon wrapping ensures that it stays moist and juicy. With your Dyna-Glo electric smoker, you can create a meatloaf that’s not only flavorful but also visually impressive. This recipe is perfect for a hearty family meal or a special occasion.

Ingredients:

2 lbs ground beef
1/2 lb ground pork
1 small onion, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
1/2 cup milk
1 egg
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
10-12 slices of bacon
Wood chips (hickory or mesquite)

Instructions:

Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, ground pork, onion, garlic, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper. Mix until just combined.
Shape the Meatloaf: Form the meat mixture into a loaf shape and place it on a baking sheet or aluminum foil. Wrap the entire meatloaf with bacon slices, overlapping slightly.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 250°F (121°C). Add hickory or mesquite wood chips to the smoker box.
Smoke the Meatloaf: Place the bacon-wrapped meatloaf in the smoker and smoke for 3-4 hours, or until the internal temperature reaches 160°F (71°C). For crispier bacon, increase the temperature to 300°F (149°C) for the last 20-30 minutes of smoking.
Serve: Allow the meatloaf to rest for 10-15 minutes before slicing and serving.

Smoked bacon-wrapped meatloaf is a delicious twist on the traditional meatloaf, with the bacon providing extra flavor and smokiness from the smoker. This hearty dish is perfect for feeding a crowd or enjoying leftovers the next day. The Dyna-Glo electric smoker ensures that the meatloaf is cooked to perfection, while the bacon remains crispy and full of flavor. It’s comfort food taken to new, smoky heights!

Smoked BBQ Chicken Wings

Smoked BBQ chicken wings are a perfect balance of smoky, sweet, and spicy flavors. These wings are perfect for game day, family gatherings, or any time you crave some delicious finger food. The Dyna-Glo electric smoker adds a deep, smoky flavor to the wings, while the BBQ sauce gives them that sticky, sweet finish everyone loves. This recipe ensures juicy, tender wings with crispy skin—ideal for sharing or savoring on your own!

Ingredients:

2 lbs chicken wings
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt
1/2 cup BBQ sauce (your favorite brand)
Wood chips (cherry or hickory)

Instructions:

Prepare the Wings: Pat the wings dry with paper towels. In a large bowl, toss the wings with olive oil, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt, ensuring they are evenly coated.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add cherry or hickory wood chips to the smoker box.
Smoke the Wings: Place the wings directly on the smoker rack and smoke for 2 hours, or until the internal temperature reaches 165°F (74°C) and the wings are crispy.
Add BBQ Sauce: Brush the wings with BBQ sauce during the last 30 minutes of smoking, allowing the sauce to caramelize slightly.
Serve: Remove the wings from the smoker and serve with additional BBQ sauce for dipping.

These smoked BBQ chicken wings are a crowd-pleaser, delivering a delightful combination of smoky, savory, and sweet flavors. Smoking the wings ensures they’re tender and juicy, while the BBQ sauce adds a sticky finish that’s irresistible. Serve these wings at your next gathering, and watch them disappear in no time!

Smoked Mac and Cheese

Smoked mac and cheese is the ultimate comfort food with a twist! Creamy, cheesy, and with a hint of smoky flavor, this dish is perfect as a side or main course. Using your Dyna-Glo electric smoker, you can infuse the traditional mac and cheese with a rich, savory taste that enhances the gooey cheese sauce. It’s a comforting dish that’s elevated to a new level of deliciousness thanks to the magic of smoking.

Ingredients:

1 lb elbow macaroni
4 tablespoons butter
4 tablespoons flour
3 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup breadcrumbs (optional)
Wood chips (apple or hickory)

Instructions:

Cook the Pasta: Cook the macaroni according to package directions until al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in the flour to make a roux, cooking for 1-2 minutes. Slowly whisk in the milk and cook until the sauce thickens. Add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.
Combine and Smoke: Preheat your Dyna-Glo electric smoker to 225°F (107°C) and add apple or hickory wood chips. Mix the cooked macaroni with the cheese sauce and transfer it to a cast iron skillet or aluminum tray. Sprinkle breadcrumbs on top if desired.
Smoke the Mac and Cheese: Place the mac and cheese in the smoker and smoke for 1 hour, until the top is golden and the smoky flavor is infused throughout.
Serve: Remove from the smoker and let it rest for a few minutes before serving.

Smoked mac and cheese is a decadent, comforting dish that’s taken to the next level with a smoky finish. The rich cheese sauce pairs perfectly with the subtle smokiness, creating a dish that’s hard to resist. Serve it as a side at a barbecue or enjoy it as a standalone meal for the ultimate comfort food experience.

Smoked Pork Loin with Apple Glaze

A smoked pork loin with apple glaze offers a perfect balance of sweet and savory, with the smoky pork complemented by a tangy apple glaze. Pork loin is a lean cut that benefits from slow smoking, ensuring it stays juicy and tender. The addition of the apple glaze brings out the natural sweetness of the pork, creating a dish that’s both flavorful and elegant. This recipe is a showstopper for any dinner party or special occasion.

Ingredients:

4 lbs pork loin
1/4 cup olive oil
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup apple cider
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon Dijon mustard
Wood chips (apple or pecan)

Instructions:

Prepare the Pork Loin: Rub the pork loin with olive oil, then coat with a mixture of garlic powder, onion powder, smoked paprika, black pepper, salt, and cinnamon.
Preheat the Smoker: Preheat your Dyna-Glo electric smoker to 225°F (107°C). Add apple or pecan wood chips to the smoker box.
Smoke the Pork Loin: Place the pork loin in the smoker and smoke for 3-4 hours, or until the internal temperature reaches 145°F (63°C).
Make the Apple Glaze: While the pork is smoking, combine apple cider, apple cider vinegar, brown sugar, and Dijon mustard in a small saucepan. Bring to a simmer and cook until the glaze thickens slightly.
Glaze and Serve: During the last 30 minutes of smoking, brush the pork loin with the apple glaze. Once the pork reaches the correct temperature, remove it from the smoker and let it rest for 10-15 minutes before slicing. Drizzle more apple glaze over the slices before serving.

Smoked pork loin with apple glaze is a fantastic dish that balances savory pork with a sweet and tangy apple glaze. The smoking process infuses the meat with a deep, rich flavor, while the glaze adds a bright finish that complements the pork beautifully. This dish is perfect for a special dinner or holiday feast, leaving your guests impressed with its flavor and presentation.

Note: More recipes are coming soon!