30+ Delicious Easy Smoker Recipes to Impress Your Guests

If you’re looking to elevate your outdoor cooking game, smoking is one of the most rewarding methods to explore. With its ability to infuse rich flavors into a wide variety of meats, vegetables, and even desserts, smoking is a culinary technique that can transform any dish into a mouthwatering masterpiece.

Whether you’re a seasoned pitmaster or a novice looking to try something new, this collection of 30+ easy smoker recipes will inspire you to fire up your grill and enjoy delicious meals that are perfect for any occasion.

In this article, we’ll guide you through simple yet flavorful recipes that are approachable for all skill levels. From smoked meats like tender brisket and juicy chicken to delectable sides and even desserts, there’s something here for everyone.

Get ready to impress your family and friends with these crowd-pleasing dishes that showcase the true essence of smoky goodness!

30+ Delicious Easy Smoker Recipes to Impress Your Guests

With these 30+ easy smoker recipes at your disposal, you’ll be well-equipped to explore the wonderful world of smoking. Each recipe is designed to be approachable, ensuring that even beginners can achieve impressive results.

As you experiment with different woods, spices, and techniques, you’ll discover new flavors and combinations that will elevate your outdoor cooking.

So, gather your ingredients, fire up your smoker, and get ready to embark on a culinary adventure that will leave your taste buds craving more.

Whether it’s a family dinner, a backyard barbecue, or a special occasion, these recipes will help you create unforgettable meals that your friends and loved ones will rave about long after the last bite.

Happy smoking!

Smoked Chicken Thighs

Smoked chicken thighs are a flavorful and juicy addition to any meal. Their rich taste and tender texture come from the slow smoking process, making them perfect for a summer barbecue or a cozy dinner.

The combination of spices adds depth, while the smoke infuses a unique flavor that elevates this simple dish.

Ingredients:

• 4-6 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips (hickory or applewood recommended)

Instructions:

1. Prep the Chicken: Rinse the chicken thighs under cold water and pat them dry with paper towels.
2. Make the Rub: In a bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Season the Thighs: Rub the spice mixture evenly over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. Prepare the Smoker: Preheat your smoker to 275°F (135°C) and add wood chips to the smoker box.
5. Smoke the Chicken: Place the chicken thighs skin-side up on the smoker rack. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).
6. Rest and Serve: Once done, remove the chicken from the smoker and let it rest for 10 minutes before serving.

These smoked chicken thighs are not only easy to prepare but also bursting with flavor. The crispy skin combined with the tender, juicy meat creates a delightful texture contrast that your family and friends will love.

Whether served with coleslaw, cornbread, or a fresh salad, this dish is sure to be a hit at your next gathering.

Smoked Brisket Flat

A smoked brisket flat is a classic barbecue dish that brings together rich flavors and tender meat. This recipe simplifies the process without sacrificing the deep, smoky essence that makes brisket so beloved.

Ideal for weekend cookouts or special occasions, this dish is perfect for impressing your guests.

Ingredients:

• 3-4 lbs brisket flat
• 2 tablespoons mustard (yellow or Dijon)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• Wood chips (oak or mesquite recommended)

Instructions:

1. Prepare the Brisket: Trim any excess fat from the brisket flat, leaving about ¼ inch for flavor. Rinse and pat dry.
2. Season the Brisket: Rub mustard all over the brisket. In a bowl, mix the salt, black pepper, garlic powder, onion powder, and brown sugar. Apply the rub generously to the brisket.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
4. Smoke the Brisket: Place the brisket fat-side up in the smoker. Smoke for about 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C) for optimal tenderness.
5. Rest and Slice: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

The result is a beautifully smoked brisket flat that’s tender and infused with rich, smoky flavors. The seasoning creates a delicious crust, while the low and slow cooking method ensures the meat remains juicy.

Serve it with your favorite barbecue sauce, pickles, and sliced onions for a true barbecue experience.

Smoked Veggie Platter

A smoked veggie platter is a vibrant and healthy option that showcases the natural flavors of vegetables while adding a delicious smoky twist.

This dish is perfect for vegetarians and can be served as an appetizer or side dish at any gathering.

The smokiness enhances the veggies, making them irresistible.

Ingredients:

• 1 bell pepper (any color), cut into strips
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• Wood chips (apple or cherry recommended)

Instructions:

1. Prepare the Veggies: Wash and cut the vegetables as specified.
2. Season the Vegetables: In a large bowl, toss the vegetables with olive oil, garlic powder, dried herbs, salt, and pepper until evenly coated.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
4. Smoke the Vegetables: Place the seasoned veggies on a grill pan or a piece of aluminum foil. Smoke for about 45 minutes to 1 hour, or until they are tender and slightly charred.
5. Serve: Remove from the smoker and serve warm as a colorful platter.

This smoked veggie platter is not only a feast for the eyes but also a delicious way to enjoy healthy foods. The smoky flavors enhance the natural sweetness of the vegetables, making them a delightful addition to any meal.

Pair them with dips like hummus or tzatziki, or enjoy them alongside grilled meats for a well-rounded feast.

Whether you’re hosting a barbecue or simply want to enjoy some grilled veggies, this recipe is sure to please everyone at the table.

Smoked Sausage Links

Smoked sausage links are a crowd-pleasing dish that is both simple to make and packed with flavor. Smoking sausages enhances their taste and gives them a delightful smoky aroma that makes them hard to resist.

These sausages can be served as a main dish or sliced and added to other recipes, making them versatile for any occasion.

Ingredients:

• 2 lbs fresh sausage links (Italian, bratwurst, or any preferred variety)
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips (hickory or cherry recommended)

Instructions:

1. Prepare the Sausages: If using links that are not pre-seasoned, rub the sausages with olive oil, garlic powder, smoked paprika, black pepper, and cayenne pepper (if using).
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
3. Smoke the Sausages: Place the sausages directly on the smoker rack. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 160°F (71°C).
4. Rest and Serve: Remove the sausages from the smoker and let them rest for a few minutes before serving.

Smoked sausage links are a flavorful addition to any barbecue or family gathering. Their juicy, smoky taste pairs beautifully with grilled vegetables, potato salads, or even in a bun as a delicious hot dog alternative.

Whether enjoyed on their own or as part of a larger spread, these sausages are sure to be a hit with your guests.

Smoked Pork Tenderloin

Smoked pork tenderloin is a quick and easy dish that delivers impressive results. This lean cut of meat absorbs smoke beautifully, creating a flavorful crust while remaining juicy and tender inside. Perfect for weeknight dinners or special occasions, this recipe is sure to please both pork lovers and those new to smoking.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (pecan or applewood recommended)

Instructions:

1. Prepare the Tenderloins: Trim any excess fat and silver skin from the pork tenderloins. Pat them dry with paper towels.
2. Make the Marinade: In a bowl, mix olive oil, Dijon mustard, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Season the Meat: Rub the marinade all over the tenderloins, making sure they are evenly coated. Let them marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
5. Smoke the Tenderloins: Place the tenderloins in the smoker. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C).
6. Rest and Slice: Remove the pork from the smoker and let it rest for 10 minutes before slicing.

This smoked pork tenderloin is a perfect balance of flavors and textures. The outer crust is caramelized and smoky, while the inside remains tender and juicy.

Serve it with a side of roasted vegetables or a fresh salad for a complete meal. This dish is not only easy to prepare but also makes for excellent leftovers, perfect for sandwiches or salads throughout the week.

Smoked Corn on the Cob

Smoked corn on the cob is a delightful twist on a summer favorite. The smoking process infuses the corn with a sweet, smoky flavor that enhances its natural sweetness.

This easy recipe is perfect for barbecues and is a great way to use fresh corn when it’s in season.

Ingredients:

• 4 ears of fresh corn (husked and cleaned)
• 2 tablespoons butter, melted
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wood chips (hickory or maple recommended)

Instructions:

1. Prep the Corn: Husk the corn and remove any silk. Rinse under cold water and pat dry.
2. Season the Corn: Brush the melted butter over each ear of corn. Sprinkle with smoked paprika, salt, and pepper to taste.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
4. Smoke the Corn: Place the corn directly on the smoker rack. Smoke for about 1 hour, turning occasionally until the corn is tender and has a nice smoky flavor.
5. Serve: Remove the corn from the smoker and let it cool slightly before serving.

Smoked corn on the cob is a simple yet extraordinary dish that will impress your guests. The smoky flavor combined with the sweetness of the corn creates a unique and satisfying side dish.

It pairs wonderfully with grilled meats, and you can easily customize the seasoning by adding your favorite herbs or cheeses.

This recipe is sure to become a staple at your summer gatherings, offering a delightful way to enjoy fresh corn in a new light.

Smoked Meatloaf

Smoked meatloaf combines the classic comfort of a home-cooked meal with the rich, smoky flavors that only a smoker can provide.

This recipe is simple to prepare and can be customized with your favorite spices and ingredients.

It’s perfect for family dinners or as a crowd-pleaser at gatherings.

Ingredients:

• 2 lbs ground beef (or a mix of beef and pork)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 cup ketchup (plus more for topping)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried Italian herbs (oregano, basil)
• Salt and pepper to taste
• Wood chips (hickory or cherry recommended)

Instructions:

1. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
2. Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, ketchup, onion, garlic, eggs, Worcestershire sauce, dried herbs, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Shape the Meatloaf: Transfer the mixture to a baking dish or shape it into a loaf on a piece of aluminum foil. Make sure to create a slight indent on top for the ketchup glaze.
4. Smoke the Meatloaf: Place the meatloaf in the smoker. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C). Brush additional ketchup on top during the last 30 minutes of cooking for added flavor.
5. Rest and Slice: Once done, remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.

This smoked meatloaf is a comforting and flavorful dish that brings together the best of traditional cooking and the unique flavors of smoking. The smoky aroma enhances the savory meat while the ketchup glaze adds a touch of sweetness.

Serve it with mashed potatoes, green beans, or a fresh salad for a hearty meal that everyone will love. Leftovers can be enjoyed in sandwiches or as part of a hearty breakfast.

Smoked Shrimp Skewers

Smoked shrimp skewers are a quick and flavorful seafood dish that’s perfect for summer barbecues or casual get-togethers. The shrimp are marinated and then smoked to perfection, creating a delightful balance of smokiness and sweetness.

These skewers are not only delicious but also visually appealing, making them a great addition to any meal.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Prep the Shrimp: In a bowl, combine olive oil, lemon juice, garlic, smoked paprika, cayenne pepper (if using), salt, and pepper. Add the shrimp and toss to coat. Marinate for 30 minutes to 1 hour in the refrigerator.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
3. Skewer the Shrimp: Thread the marinated shrimp onto skewers, making sure they are evenly spaced.
4. Smoke the Shrimp: Place the skewers in the smoker and smoke for about 30 minutes, or until the shrimp are opaque and cooked through.
5. Serve: Remove the skewers from the smoker and serve immediately, garnished with fresh herbs or lemon wedges.

Smoked shrimp skewers are a fantastic way to enjoy seafood with a smoky twist. The marination infuses the shrimp with bold flavors, while the smoking process creates a succulent and juicy texture.

These skewers are perfect as an appetizer or main course and can be paired with a variety of dipping sauces, such as cocktail sauce or garlic aioli.

They are also great for meal prep and can be enjoyed cold in salads or wraps the next day.

Smoked Applewood Bacon-Wrapped Asparagus

Smoked applewood bacon-wrapped asparagus is a delightful side dish that combines the crispiness of bacon with the fresh, vibrant flavor of asparagus.

This recipe is not only easy to prepare but also adds a gourmet touch to any meal. It’s perfect for impressing guests at dinner parties or enjoying as a delicious snack.

Ingredients:

• 1 lb fresh asparagus (trimmed)
• 8-10 slices of applewood bacon (or your preferred variety)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips (applewood or cherry recommended)

Instructions:

1. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
2. Prepare the Asparagus: Toss the trimmed asparagus with olive oil, garlic powder, salt, and pepper in a bowl.
3. Wrap with Bacon: Take a slice of bacon and wrap it around each asparagus spear, starting at one end and spiraling down to the other end. Secure with a toothpick if necessary.
4. Smoke the Asparagus: Place the wrapped asparagus directly on the smoker rack. Smoke for about 30-40 minutes, or until the bacon is crispy and the asparagus is tender.
5. Serve: Remove from the smoker and let cool slightly before serving.

Smoked applewood bacon-wrapped asparagus is a delicious and visually appealing side dish that elevates any meal. The combination of smoky bacon and tender asparagus creates a perfect harmony of flavors and textures.

Serve this dish at your next gathering, and watch as it quickly becomes a favorite among guests. It pairs wonderfully with grilled meats or can be enjoyed as a standalone appetizer.

This recipe is also versatile—feel free to experiment with different spices or types of bacon to create your perfect flavor combination!

Smoked BBQ Ribs

Smoked BBQ ribs are a quintessential barbecue dish that combines tender meat with a rich, smoky flavor. This recipe guides you through the process of preparing and smoking pork ribs, resulting in a fall-off-the-bone texture that is sure to impress family and friends.

Perfect for backyard cookouts or family gatherings, these ribs are a crowd favorite.

Ingredients:

• 2 racks of pork ribs (baby back or spare ribs)
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup barbecue sauce (store-bought or homemade)
• Wood chips (hickory or cherry recommended)

Instructions:

1. Prep the Ribs: Remove the membrane from the back of the ribs and trim any excess fat. Rinse and pat dry.
2. Make the Rub: In a bowl, mix olive oil, brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), salt, and black pepper.
3. Season the Ribs: Rub the spice mixture evenly over both sides of the ribs. Let them marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
5. Smoke the Ribs: Place the ribs in the smoker, bone-side down. Smoke for about 4-5 hours, spritzing with apple juice or water every hour. During the last 30 minutes, brush with barbecue sauce to glaze.
6. Rest and Serve: Remove the ribs from the smoker and let them rest for 10 minutes before slicing.

These smoked BBQ ribs are a true delight, showcasing the depth of flavor that comes from slow smoking. The combination of spices creates a rich crust, while the meat becomes incredibly tender.

Serve these ribs with coleslaw, baked beans, and cornbread for a complete barbecue feast.

Leftovers can be enjoyed in sandwiches or as a snack throughout the week.

Smoked Stuffed Peppers

Smoked stuffed peppers are a flavorful and satisfying dish that combines vibrant vegetables with a hearty filling. This recipe is highly customizable, allowing you to use whatever ingredients you have on hand.

The smoking process enhances the flavors, making these stuffed peppers a delicious main course or side dish.

Ingredients:

• 4 bell peppers (any color)
• 1 lb ground turkey (or beef)
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup corn (canned or frozen)
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Wood chips (hickory or mesquite recommended)

Instructions:

1. Prep the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling: In a skillet over medium heat, cook the ground turkey until browned. Add the cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix until combined and heated through.
3. Stuff the Peppers: Fill each bell pepper with the meat mixture and top with shredded cheese.
4. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
5. Smoke the Stuffed Peppers: Place the stuffed peppers upright in the smoker and smoke for about 1.5 to 2 hours, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve: Remove from the smoker and let cool slightly before serving.

These smoked stuffed peppers are not only visually appealing but also packed with flavor. The smoky aroma enhances the savory filling, making each bite satisfying and delicious.

They make a fantastic main dish or can be served as a hearty side. Feel free to customize the filling with your favorite ingredients, such as quinoa, lentils, or different cheeses, to suit your taste.

These stuffed peppers are perfect for meal prep and can be stored in the fridge for quick and easy lunches or dinners.

Smoked Cauliflower Steaks

Smoked cauliflower steaks are a delicious and healthy vegetarian option that showcases the unique flavors of cauliflower. This recipe transforms simple cauliflower into a smoky, flavorful dish that can stand alone or serve as a side to any meal.

The smoking process brings out the natural sweetness of the cauliflower, creating a satisfying texture.

Ingredients:

• 1 large head of cauliflower
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Wood chips (applewood or cherry recommended)

Instructions:

1. Prep the Cauliflower: Remove the leaves from the cauliflower and cut it into 1-inch thick slices, creating “steaks.”
2. Season the Steaks: In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Brush the mixture over both sides of the cauliflower steaks.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
4. Smoke the Cauliflower: Place the cauliflower steaks on the smoker rack. Smoke for about 45 minutes to 1 hour, or until the steaks are tender and have absorbed the smoky flavor.
5. Serve: Remove the cauliflower steaks from the smoker and serve warm, garnished with fresh herbs or a drizzle of balsamic glaze if desired.

Smoked cauliflower steaks are a flavorful and hearty dish that can easily satisfy both vegetarians and meat lovers alike. The smoky flavor combined with the spices creates a deliciously complex taste that pairs well with a variety of side dishes.

Serve these steaks alongside grilled meats, salads, or grain bowls for a well-rounded meal.

This recipe is a wonderful way to showcase the versatility of vegetables and can be easily adapted with different seasonings or marinades to suit your preferences.

Smoked Chicken Thighs

Smoked chicken thighs are a flavorful and juicy dish that showcases the richness of dark meat. This recipe is simple to follow and yields tender chicken with a smoky aroma and crispy skin.

Perfect for a casual dinner or a backyard barbecue, smoked chicken thighs are sure to be a hit at any gathering.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (hickory or applewood recommended)

Instructions:

1. Prep the Chicken: Pat the chicken thighs dry with paper towels and place them in a large bowl.
2. Make the Rub: In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
3. Season the Chicken: Rub the spice mixture evenly over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. Preheat the Smoker: Set your smoker to 250°F (121°C) and add wood chips to the smoker box.
5. Smoke the Chicken: Place the chicken thighs in the smoker, skin-side up. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).
6. Rest and Serve: Remove the thighs from the smoker and let them rest for 5-10 minutes before serving.

These smoked chicken thighs are a delicious and easy way to enjoy smoky, juicy chicken. The seasoning creates a flavorful crust, while the slow smoking process keeps the meat tender and moist.

Serve these thighs with coleslaw, potato salad, or your favorite dipping sauce for a complete meal. They also make excellent leftovers, perfect for sandwiches, salads, or snacking throughout the week.

Smoked Salmon

Smoked salmon is a sophisticated dish that brings a rich, savory flavor to the table. While traditional cold smoking can take a long time, this recipe allows you to achieve delicious smoked salmon using a hot smoker in just a few hours.

It’s perfect for brunch, salads, or as an appetizer.

Ingredients:

• 1 lb salmon fillet (skin-on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tablespoon black pepper
• 1 tablespoon dill (fresh or dried)
• Wood chips (alder or cedar recommended)

Instructions:

1. Cure the Salmon: In a bowl, mix together brown sugar, kosher salt, black pepper, and dill. Rub this mixture generously over the salmon fillet, covering it completely. Wrap the salmon tightly in plastic wrap and refrigerate for at least 4 hours (or overnight) to cure.
2. Rinse and Dry: After curing, rinse the salmon under cold water to remove the brine. Pat dry with paper towels and let it sit uncovered in the refrigerator for about 1 hour to form a pellicle (a tacky layer on the surface that helps smoke adhere).
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
4. Smoke the Salmon: Place the salmon skin-side down on the smoker rack. Smoke for about 1-1.5 hours, or until the internal temperature reaches 145°F (63°C).
5. Serve: Remove the salmon from the smoker and let it cool slightly before slicing.

This smoked salmon is a delightful addition to any brunch or special occasion. The curing process enhances the flavors while the smoking infuses the fish with a rich, smoky aroma.

Serve it on a bagel with cream cheese, capers, and red onion for a classic breakfast, or flake it into salads and pastas for a gourmet touch.

This dish is not only delicious but also a great source of omega-3 fatty acids, making it a healthy choice for any meal.

Smoked Potatoes

Smoked potatoes are a delicious and easy side dish that pairs perfectly with grilled meats and other barbecue favorites. The smoking process adds a unique flavor to the potatoes, making them a standout addition to any meal.

This recipe is versatile, allowing you to choose your favorite seasonings and cooking method.

Ingredients:

• 4 medium-sized potatoes (Russet or Yukon Gold)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Prep the Potatoes: Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel.
2. Season the Potatoes: In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips to the smoker box.
4. Smoke the Potatoes: Place the seasoned potatoes directly on the smoker rack or in a foil pan. Smoke for about 1.5 to 2 hours, or until fork-tender and infused with smoky flavor.
5. Serve: Remove the potatoes from the smoker and let them cool slightly. Garnish with fresh herbs if desired and serve warm.

Smoked potatoes are an incredibly flavorful and easy side dish that can complement a variety of main courses. The smoky seasoning creates a unique depth of flavor that pairs wonderfully with grilled meats, salads, or even on their own.

Experiment with different seasonings or toppings, such as sour cream, cheese, or chives, to elevate these potatoes to your liking.

They’re a fantastic way to showcase the versatility of the smoker and make any meal feel special.

Note: More recipes are coming soon!