30+ Delicious Dyna-Glo Smoker Recipes for Every Occasion

If you’re a barbecue enthusiast or simply enjoy the rich, smoky flavors of expertly smoked meats and dishes, then you’re in for a treat! The Dyna-Glo smoker is a versatile tool that can help you create mouthwatering meals with ease.

Whether you’re smoking brisket, ribs, fish, or even vegetables, the possibilities are endless. In this article, we present 30+ Dyna-Glo smoker recipes that will not only tantalize your taste buds but also impress your family and friends.

These recipes range from classic barbecue staples to innovative and unique dishes, ensuring there’s something for everyone to enjoy.

So, fire up your Dyna-Glo smoker and get ready to embark on a flavorful culinary adventure!

30+ Delicious Dyna-Glo Smoker Recipes for Every Occasion

With these 30+ Dyna-Glo smoker recipes, you have a treasure trove of ideas to elevate your outdoor cooking game. Each recipe offers its own unique flavor profile, showcasing the versatility of your smoker.

From traditional favorites like pulled pork and brisket to creative dishes like smoked mac and cheese and desserts, you can delight your guests and satisfy your cravings with ease.

Smoking is not just about the cooking process; it’s about creating memorable moments with family and friends around delicious food.

So, gather your loved ones, share a meal, and enjoy the art of smoking with your Dyna-Glo smoker. Happy smoking!

Smoked BBQ Brisket

This Smoked BBQ Brisket is a classic dish that showcases the rich, smoky flavors that a Dyna-Glo smoker can impart. The brisket is seasoned with a blend of spices and slow-cooked until it’s tender and juicy, making it the star of any barbecue gathering. Perfect for sandwiches, tacos, or simply served with your favorite sides, this recipe is sure to impress.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional)
• 1 cup beef broth or apple juice (for spritzing)
• Wood chips (hickory, oak, or mesquite)

Instructions:

1. Preparation: Trim excess fat from the brisket, leaving about 1/4 inch. Mix salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper in a bowl to create the rub.
2. Seasoning: Generously apply the spice rub to all sides of the brisket, ensuring it’s evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to penetrate.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the brisket in the smoker, fat side up. Add soaked wood chips to the smoker box or directly onto the coals. Smoke the brisket for about 1.5 to 2 hours per pound, or until it reaches an internal temperature of 195°F (90°C) to 205°F (96°C).
5. Spritzing: Every hour, spritz the brisket with beef broth or apple juice to keep it moist.
6. Resting: Once done, remove the brisket from the smoker and wrap it in foil. Let it rest for at least 1 hour before slicing to allow the juices to redistribute.

This Smoked BBQ Brisket is not just a meal; it’s an experience that brings friends and family together. The low-and-slow method used in the Dyna-Glo smoker ensures that the meat is tender and packed with flavor, making it the perfect centerpiece for any gathering. Whether served on a plate or between two slices of bread, this brisket will surely be a crowd-pleaser. Pair it with your favorite barbecue sauce and sides for a complete feast.

Smoked Honey Garlic Chicken Wings

These Smoked Honey Garlic Chicken Wings are a delicious twist on a classic appetizer. The sweet and savory glaze caramelizes beautifully during the smoking process, infusing the wings with rich flavors and a delightful texture. Ideal for game day or casual get-togethers, these wings will quickly become a favorite.

Ingredients:

• 3 pounds chicken wings
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Wood chips (apple or cherry)

Instructions:

1. Preparation: In a large bowl, combine honey, soy sauce, minced garlic, rice vinegar, ground ginger, black pepper, and red pepper flakes. Whisk until smooth. Reserve 1/4 cup of the marinade for basting.
2. Marinating: Add the chicken wings to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 250°F (121°C). Soak your wood chips in water for 30 minutes, then drain.
4. Smoking Process: Remove the wings from the marinade, shaking off excess. Place the wings on the smoker racks, leaving space between each wing. Add soaked wood chips to the smoker box.
5. Cooking Time: Smoke the wings for about 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C). Baste with the reserved marinade during the last 30 minutes of cooking for extra flavor.
6. Finishing Touch: For an extra crispy finish, you can briefly place the wings on a hot grill for 5-10 minutes after smoking.

These Smoked Honey Garlic Chicken Wings are the perfect combination of sweet and savory, delivering a flavor explosion in every bite. The smoking process gives the wings a unique depth of flavor that you won’t get from traditional frying or baking. Ideal for sharing at parties or enjoying during a cozy night in, these wings are sure to impress. Serve them with your favorite dipping sauce and watch them disappear!

Smoked Pulled Pork

Smoked Pulled Pork is a barbecue staple that never goes out of style. This recipe showcases the versatility of the Dyna-Glo smoker by transforming a simple pork shoulder into tender, flavorful pulled pork. Perfect for sandwiches, tacos, or even a savory breakfast hash, this dish is bound to be a hit with everyone.

Ingredients:

• 4-5 lbs pork shoulder (butt)
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon black pepper
• 1 cup apple cider vinegar (for spritzing)
• Wood chips (hickory or apple)

Instructions:

1. Preparation: Trim excess fat from the pork shoulder. In a bowl, mix salt, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and black pepper to create the rub.
2. Seasoning: Rub the spice mixture all over the pork shoulder, ensuring even coverage. Wrap it in plastic wrap and refrigerate for at least 8 hours, or overnight.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for 30 minutes, then drain.
4. Smoking Process: Place the pork shoulder in the smoker, fat side up. Add soaked wood chips to the smoker box. Smoke the pork for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C) to 205°F (96°C).
5. Spritzing: Every hour, spritz the pork with apple cider vinegar to keep it moist and add flavor.
6. Resting: Once the pork is done, remove it from the smoker and let it rest for at least 30 minutes before shredding.

This Smoked Pulled Pork is a crowd-pleasing dish that showcases the art of smoking meat. The low and slow cooking process results in tender, juicy meat that can be used in a variety of dishes. Whether served in a sandwich with coleslaw or on its own with barbecue sauce, this pulled pork is a delicious addition to any meal. Make extra to enjoy throughout the week, as it also freezes well for future meals!

Smoked Applewood Salmon

Smoked Applewood Salmon is a delightful dish that showcases the natural flavors of fresh salmon complemented by the subtle sweetness of applewood smoke. This recipe is easy to prepare and perfect for both casual dinners and special occasions. The combination of the smoky flavor and the rich, buttery texture of the salmon creates a mouthwatering dish that will impress any seafood lover.

Ingredients:

• 2 pounds salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• Wood chips (applewood or cherry)

Instructions:

1. Preparation: In a bowl, mix brown sugar, kosher salt, black pepper, and garlic powder to create the brine. Rub the mixture all over the salmon fillet, making sure to coat it evenly. Place the salmon in a resealable plastic bag or a shallow dish, cover, and refrigerate for at least 4 hours, or preferably overnight.
2. Rinsing and Drying: After brining, rinse the salmon under cold water to remove excess salt and sugar. Pat the salmon dry with paper towels and place it on a wire rack to air-dry for about 1 hour. This will help create a nice pellicle (sticky layer) for the smoke to adhere to.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your applewood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the salmon skin-side down on a piece of aluminum foil or directly on the smoker grates. Add soaked wood chips to the smoker box or directly onto the coals. Smoke the salmon for about 1 to 1.5 hours, or until it reaches an internal temperature of 140°F (60°C).
5. Glazing (Optional): In the last 15 minutes of smoking, brush the salmon with a mixture of Dijon mustard and lemon juice for added flavor and a nice glaze.

Smoked Applewood Salmon is a delicious and sophisticated dish that brings a taste of the ocean to your backyard. The combination of the brine and the applewood smoke creates a beautifully flavored fillet that can be served as a main dish or flaked over salads and pastas. This recipe not only highlights the versatility of your Dyna-Glo smoker but also makes for a healthy meal option that is sure to please guests and family alike. Serve with lemon wedges and a side of fresh vegetables for a complete meal.

Smoked Sausage and Peppers

Smoked Sausage and Peppers is a hearty, flavorful dish that brings together savory smoked sausage with the vibrant colors and flavors of bell peppers and onions. This recipe is perfect for a satisfying weeknight dinner or as a flavorful addition to your next barbecue gathering. The low-and-slow smoking method infuses the sausage and vegetables with a smoky depth that enhances every bite.

Ingredients:

• 2 pounds smoked sausage (kielbasa, andouille, or your choice)
• 2 bell peppers (red, yellow, or green), sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon black pepper
• Wood chips (hickory or mesquite)

Instructions:

1. Preparation: Preheat your Dyna-Glo smoker to 225°F (107°C). Slice the smoked sausage into 1-inch pieces and place them in a large bowl. Add the sliced bell peppers, onion, minced garlic, olive oil, Italian seasoning, and black pepper. Toss everything together to coat.
2. Smoking Process: Place the sausage and pepper mixture in a large disposable aluminum pan or on a smoker-safe grill basket. Add soaked wood chips to the smoker box or directly onto the coals.
3. Cooking Time: Smoke the sausage and peppers for about 1.5 to 2 hours, stirring occasionally, until the vegetables are tender and the sausage is heated through. If using a grill basket, stir the mixture every 30 minutes for even cooking.
4. Finishing Touch: Once cooked, remove the pan from the smoker and let it cool for a few minutes. Serve with crusty bread, over rice, or as a filling for sandwiches.

Smoked Sausage and Peppers is a versatile and satisfying dish that showcases the power of smoking with your Dyna-Glo smoker. The rich flavors of the smoked sausage meld beautifully with the sweetness of the peppers and onions, creating a dish that is both comforting and delicious. This recipe is not only easy to prepare but also makes for great leftovers—perfect for lunches or quick dinners throughout the week. Enjoy this smoky delight with your favorite sides and savor the robust flavors!

Smoked Stuffed Bell Peppers

Smoked Stuffed Bell Peppers are a delicious and healthy meal option that takes traditional stuffed peppers to the next level. Filled with a savory mixture of ground meat, rice, and spices, these peppers are smoked to perfection, allowing the flavors to meld beautifully. This recipe is perfect for meal prep or feeding a crowd, and the vibrant colors make for an appealing presentation.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground beef, turkey, or chicken
• 1 cup cooked rice (white or brown)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes (drained)
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheese (optional)
• Wood chips (cherry or apple)

Instructions:

1. Preparation: Preheat your Dyna-Glo smoker to 225°F (107°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Filling: In a skillet over medium heat, cook the diced onion and minced garlic until softened. Add the ground meat and cook until browned. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper. Mix until well combined and heated through.
3. Stuffing the Peppers: Spoon the meat mixture into each bell pepper, packing it down gently. If desired, sprinkle cheese on top of the filling.
4. Smoking Process: Place the stuffed peppers upright in a smoker-safe dish or on the smoker grates. Add soaked wood chips to the smoker box. Smoke the peppers for about 1.5 to 2 hours, or until the peppers are tender and the filling reaches an internal temperature of 165°F (74°C).
5. Finishing Touch: Remove the stuffed peppers from the smoker and let them cool for a few minutes before serving.

Smoked Stuffed Bell Peppers are a delightful and wholesome dish that highlights the versatility of your Dyna-Glo smoker. The combination of smoky flavors with the savory filling creates a comforting meal that is both nutritious and satisfying. These peppers are perfect for a family dinner or as part of a larger barbecue spread. They also make excellent leftovers and can be easily reheated. Enjoy these colorful and delicious stuffed peppers as a healthy option for any meal!

Smoked BBQ Ribs

Smoked BBQ Ribs are a classic dish that embodies the essence of barbecue culture. This recipe features tender, juicy pork ribs coated in a flavorful dry rub and smoked low and slow until they are fall-off-the-bone delicious. The combination of smoke, spices, and a tangy barbecue sauce makes for an irresistible meal perfect for gatherings and celebrations.

Ingredients:

• 2 racks of pork baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 cup BBQ sauce (your favorite brand or homemade)
• Wood chips (hickory or apple)

Instructions:

1. Preparation of Ribs: Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off. Pat the ribs dry with paper towels.
2. Dry Rub: In a bowl, mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper (if using). Rub this mixture generously all over the ribs, ensuring they are well-coated. For best results, wrap the ribs in plastic wrap and refrigerate for at least 4 hours, or overnight.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the ribs on the smoker grates, bone-side down. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the ribs for about 4 to 5 hours, spritzing with apple juice or a mixture of vinegar and water every hour to keep them moist.
5. Adding Sauce: During the last 30 minutes of cooking, brush the ribs with your favorite BBQ sauce and continue to smoke until the sauce is set and caramelized.

Smoked BBQ Ribs are a quintessential dish that showcases the beauty of smoking meats. The combination of the dry rub and the smoky flavor creates a rich and satisfying experience with each bite. These ribs are perfect for serving at parties, family gatherings, or even just a weekend treat. Pair them with classic sides like coleslaw, cornbread, or baked beans for a true barbecue feast that everyone will love!

Smoked Mac and Cheese

Smoked Mac and Cheese elevates a beloved comfort food into a gourmet dish with rich, smoky flavors. This creamy, cheesy pasta dish features a blend of cheeses and is infused with the aromatic essence of wood smoke, making it a perfect side dish for barbecued meats or a hearty meal on its own.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk (whole or 2%)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Wood chips (hickory or cherry)

Instructions:

1. Cook the Pasta: In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to form a roux. Gradually add the milk, whisking continuously until the mixture thickens (about 5-7 minutes). Reduce heat to low, then add the cheddar, mozzarella, and Parmesan cheese. Stir until melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the cheese sauce. Mix well to ensure all the pasta is coated.
4. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
5. Smoking Process: Transfer the mac and cheese into a large aluminum pan. Add soaked wood chips to the smoker box or directly onto the coals. Smoke the mac and cheese for about 1 to 1.5 hours, stirring every 30 minutes until it reaches a creamy consistency and has a nice smoky flavor.

Smoked Mac and Cheese is a dish that brings together comfort and gourmet flavors, perfect for any gathering. The smokiness enhances the creamy cheese sauce, creating a rich and indulgent side that pairs well with smoked meats or stands alone as a satisfying meal. This recipe is sure to become a favorite at barbecues, potlucks, and family dinners, leaving everyone craving more of its delicious, smoky goodness.

Smoked Vegetable Medley

Smoked Vegetable Medley is a vibrant and healthy dish that highlights the natural flavors of seasonal vegetables enhanced by the smoky aroma from the smoker. This recipe is versatile, allowing you to use your favorite veggies, making it a perfect side dish for any meal or a satisfying vegetarian option. The smoking process brings out the sweetness in the vegetables, creating a delightful flavor profile.

Ingredients:

• 2 zucchini, sliced into thick rounds
• 2 bell peppers (any color), cut into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• Wood chips (apple or cherry)

Instructions:

1. Preparation of Vegetables: In a large mixing bowl, combine the sliced zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, Italian herbs, salt, and pepper. Toss to coat evenly.
2. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
3. Smoking Process: Place the seasoned vegetables in a vegetable smoking basket or spread them out on a large sheet of aluminum foil, creating a packet. Make sure to leave space for the smoke to circulate. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the vegetables for about 1 to 1.5 hours, or until they are tender and infused with smoky flavor.
4. Serving: Remove the vegetables from the smoker and let them cool slightly before serving.

Smoked Vegetable Medley is a delicious and nutritious option that beautifully showcases the flavors of fresh produce. The smoking process enhances the natural sweetness and adds a delightful depth to the vegetables, making them a perfect side dish or a vegetarian main course. This recipe is not only easy to prepare but also adaptable, allowing you to mix and match your favorite vegetables. Serve it alongside your favorite proteins or as part of a vegetarian feast for a flavorful and satisfying meal.

Smoked Brisket

Smoked Brisket is the ultimate barbecue classic that brings tender, juicy beef to the forefront of any meal. With a rich flavor profile that comes from a perfect balance of spices and low-and-slow cooking, this recipe is ideal for gatherings, family dinners, or any occasion that calls for an impressive main dish. The combination of the dry rub and smoke creates a delightful crust, sealing in the moisture and flavor.

Ingredients:

• 5-6 pound whole beef brisket, trimmed
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 tablespoon cayenne pepper (optional, for heat)
• Wood chips (hickory or oak)

Instructions:

1. Prepare the Brisket: Trim any excess fat from the brisket, leaving about 1/4 inch of fat cap for moisture and flavor.
2. Dry Rub: In a bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using). Generously rub the spice mixture over the entire surface of the brisket. Wrap it in plastic wrap and refrigerate for at least 4 hours, or overnight for maximum flavor.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the brisket fat-side up on the smoker grates. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C) for optimal tenderness. Wrap the brisket in butcher paper or aluminum foil once it reaches an internal temperature of around 165°F (74°C) to help it retain moisture.
5. Resting: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

Smoked Brisket is a centerpiece dish that is sure to impress at any gathering. The combination of the dry rub and slow smoking creates a flavorful bark that enhances the juicy, tender meat. Serve it with classic sides like coleslaw, baked beans, or cornbread, and watch your guests rave about this incredible dish. This recipe exemplifies the art of smoking, transforming a simple cut of beef into a succulent, flavorful experience that will have everyone coming back for seconds.

Smoked Salmon

Smoked Salmon is a delicious and elegant dish that brings a taste of the sea to your Dyna-Glo smoker. This recipe involves a simple brining process to enhance flavor and moisture, followed by slow smoking that results in flaky, tender salmon. Perfect for a special occasion or as a gourmet addition to a brunch or appetizer platter, smoked salmon is sure to impress.

Ingredients:

• 2 pounds salmon fillet, skin on
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dill (fresh or dried)
• Wood chips (alder or cherry)

Instructions:

1. Brining the Salmon: In a bowl, combine brown sugar, kosher salt, black pepper, garlic powder, and dill. Rub this mixture evenly over the salmon fillet, making sure to cover all surfaces. Place the salmon in a shallow dish, cover with plastic wrap, and refrigerate for 4 to 8 hours.
2. Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt and sugar. Pat it dry with paper towels and place it on a wire rack to dry for about 1 hour. This helps develop a pellicle, which is essential for smoking.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 180°F (82°C). Soak your wood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the salmon skin-side down on the smoker grates. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the salmon for about 2 to 3 hours, or until it reaches an internal temperature of 145°F (63°C). The salmon should be flaky and tender.
5. Serving: Once done, remove the salmon from the smoker and let it cool before slicing. Serve it with bagels, cream cheese, capers, and sliced onions for a classic brunch.

Smoked Salmon is a refined dish that brings sophistication to any meal. The gentle smokiness combined with the sweet and savory brine creates a delightful flavor profile that pairs beautifully with various accompaniments. Whether served as an elegant appetizer or a gourmet addition to breakfast, this smoked salmon recipe is sure to become a favorite among family and friends. It’s a testament to the beauty of smoking, showcasing how simple ingredients can transform into a luxurious dish.

Smoked Whole Chicken

Smoked Whole Chicken is a flavorful and juicy dish that showcases the versatility of your Dyna-Glo smoker. With a simple brine and seasoning blend, this recipe allows the smoke to infuse the chicken, creating a delectable meal that is perfect for family dinners or special occasions. The result is a perfectly cooked chicken with crispy skin and tender, juicy meat.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper (optional, for heat)
• Wood chips (apple or cherry)

Instructions:

1. Brine the Chicken: In a large bowl, dissolve kosher salt and brown sugar in 1 gallon of water. Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours, or overnight for optimal flavor and moisture.
2. Prepare the Chicken: After brining, remove the chicken and rinse it under cold water. Pat it dry with paper towels. Rub olive oil over the chicken and sprinkle with garlic powder, onion powder, smoked paprika, black pepper, thyme, and cayenne pepper (if using). Ensure the seasoning covers the entire surface of the chicken.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 250°F (121°C). Soak your wood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the chicken on the smoker grate, breast-side up. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the chicken for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
5. Resting: Once done, remove the chicken from the smoker and let it rest for at least 15 minutes before carving.

Smoked Whole Chicken is a delightful dish that brings family and friends together around the dinner table. The brining process ensures that the chicken stays juicy and flavorful, while the smoking adds a depth of flavor that is hard to resist. Serve this smoked chicken with a variety of sides like roasted vegetables, mashed potatoes, or a fresh salad to create a well-rounded meal. This recipe showcases the joys of smoking, transforming an ordinary chicken into a spectacular centerpiece for any meal.

Smoked Pulled Pork

Smoked Pulled Pork is a barbecue favorite that brings the flavor of the Southern U.S. right to your backyard. This recipe involves slow smoking a pork shoulder (also known as Boston butt) until it becomes incredibly tender and easy to shred. Perfect for sandwiches, tacos, or served alongside classic sides, this dish is sure to impress your guests with its rich flavor and juicy texture.

Ingredients:

• 5-7 pounds pork shoulder (Boston butt)
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 2 tablespoons black pepper
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper (optional)
• Wood chips (hickory or apple)

Instructions:

1. Prepare the Pork Shoulder: Trim any excess fat from the pork shoulder, leaving about 1/4 inch of fat for moisture during smoking.
2. Rub the Pork: Coat the pork shoulder with yellow mustard, which will help the spice rub adhere. In a bowl, mix together brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Generously apply this rub all over the pork shoulder, covering it completely. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the pork shoulder in the smoker, fat side up. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the pork for approximately 1.5 hours per pound, or until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C). This will ensure that the meat is tender enough to shred easily.
5. Resting: Once done, remove the pork from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before shredding it with two forks.

Smoked Pulled Pork is a crowd-pleaser that offers a deliciously smoky flavor combined with a tender texture that melts in your mouth. Whether served on a bun with barbecue sauce, as a filling for tacos, or alongside coleslaw and baked beans, this dish is versatile and satisfying. The long smoking process allows the spices to permeate the meat, resulting in a dish that is bursting with flavor. Perfect for parties or casual family dinners, this recipe is sure to become a favorite.

Smoked Ribs

Smoked Ribs are a staple of barbecue culture, and this recipe delivers tender, flavorful ribs that fall off the bone. With a dry rub and slow cooking in your Dyna-Glo smoker, these ribs will be the star of any barbecue gathering. Whether you prefer baby back or spare ribs, this method will ensure delicious results every time.

Ingredients:

• 2 racks of baby back or spare ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• Wood chips (hickory or cherry)
• Barbecue sauce (for serving)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor absorption. Pat the ribs dry with paper towels.
2. Rub the Ribs: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cayenne pepper (if using). Generously rub this mixture over both sides of the ribs, ensuring an even coating.
3. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
4. Smoking Process: Place the ribs on the smoker grates, bone side down. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the ribs for about 4 to 5 hours, or until they reach an internal temperature of 190°F to 203°F (88°C to 95°C). You can apply barbecue sauce during the last 30 minutes of smoking for a glazed finish.
5. Resting: Once done, remove the ribs from the smoker and let them rest for 10-15 minutes before cutting into individual portions.

Smoked Ribs are a fantastic dish that combines rich flavors with a smoky aroma that is irresistible. The dry rub adds depth and sweetness, while the slow smoking process ensures tenderness and juiciness. Whether served at a backyard barbecue or a casual family dinner, these ribs will surely impress your guests. Pair them with classic sides like potato salad, baked beans, or coleslaw for a complete barbecue experience that everyone will enjoy.

Smoked Mac and Cheese

Smoked Mac and Cheese is a comforting classic elevated by the addition of smoky flavor. This recipe combines creamy cheese sauce with pasta, topped with breadcrumbs, and finished off with a touch of smoke for a unique twist on a beloved dish. Perfect as a side for your smoked meats or as a standalone dish, this mac and cheese will become a new favorite.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• Salt and black pepper to taste
• 1 cup breadcrumbs (for topping)
• Wood chips (apple or cherry)

Instructions:

1. Cook the Pasta: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking continuously until the mixture thickens. Stir in cheddar cheese, mozzarella cheese, garlic powder, onion powder, mustard powder, salt, and black pepper until smooth and creamy.
3. Combine: Add the cooked macaroni to the cheese sauce, stirring until well combined.
4. Preheat the Smoker: Preheat your Dyna-Glo smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes, then drain.
5. Smoking Process: Transfer the mac and cheese mixture to a cast-iron skillet or a baking dish. Top with breadcrumbs for added texture. Place the dish in the smoker and add the soaked wood chips to the smoker box or directly onto the coals. Smoke for about 1 to 1.5 hours, or until the top is golden brown and bubbly.
6. Serving: Remove from the smoker and let it cool for a few minutes before serving.

Smoked Mac and Cheese offers a delightful combination of creamy, cheesy goodness with a hint of smokiness that takes this classic comfort food to a new level. It pairs perfectly with all your smoked meats and is sure to be a hit at any gathering. The combination of textures—from the gooey cheese to the crispy breadcrumb topping—creates a dish that is not only comforting but also packed with flavor. Whether as a side dish or a main course, this smoked mac and cheese will leave everyone asking for the recipe.

Note: More recipes are coming soon!