30+ Delicious Electric Smoker Recipes to Elevate Your BBQ Game

Electric smokers have revolutionized the art of smoking food, making it accessible and enjoyable for everyone, from seasoned pitmasters to novice cooks.

With their consistent temperature control and ease of use, electric smokers allow you to create a variety of dishes that are bursting with flavor. Whether you’re a fan of tender smoked meats, rich fish, or even smoky vegetables, this collection of 30+ electric smoker recipes will inspire you to fire up your smoker and explore new culinary horizons.

Each recipe is designed to bring out the best in your ingredients, ensuring delicious results every time.

So, roll up your sleeves and get ready to impress your family and friends with mouthwatering dishes that are sure to elevate your next gathering or meal!

30+ Delicious Electric Smoker Recipes to Elevate Your BBQ Game

Incorporating an electric smoker into your cooking routine opens up a world of possibilities for creating delectable smoked dishes that tantalize the taste buds.

With 30+ electric smoker recipes at your fingertips, you can easily experiment with different flavors and techniques, whether you’re preparing a feast for a crowd or a simple weeknight dinner.

From succulent meats and savory sides to delightful desserts, the options are endless. We hope this collection inspires you to get creative in the kitchen and make the most of your electric smoker.

So gather your ingredients, invite some friends over, and enjoy the delicious flavors of smoked food that will leave everyone asking for seconds!

Smoked Pulled Pork

Smoked pulled pork is a BBQ classic, known for its tender, juicy meat and deep smoky flavor. Using an electric smoker makes the process much easier while still delivering authentic taste. With a well-seasoned rub and the slow-smoking process, you’ll achieve melt-in-your-mouth pork that’s perfect for sandwiches, tacos, or served on its own.

Ingredients:

5-7 lb pork shoulder (Boston butt)
1/4 cup brown sugar

2 tbsp paprika
2 tbsp kosher salt
1 tbsp black pepper

1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper

1 cup apple cider vinegar
1 cup apple juice
Wood chips (apple, hickory, or cherry)

Instructions:

Prepare the pork shoulder: Mix together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Generously rub this spice mix all over the pork shoulder, ensuring every side is covered. Let it sit for at least an hour, or preferably overnight, to allow the flavors to penetrate the meat.
Preheat the smoker: Preheat your electric smoker to 225°F (107°C) and add your preferred wood chips. Apple and hickory are great choices for pork.

Smoke the pork: Place the pork shoulder directly on the smoker rack, fat side up. Close the smoker lid and let the pork smoke for 6-8 hours or until the internal temperature reaches 195°F (90°C) for pull-apart tenderness. During the last hour, spritz the pork with a mix of apple cider vinegar and apple juice to keep it moist.
Rest the pork: Remove the pork from the smoker and wrap it in aluminum foil. Let it rest for 30-45 minutes before shredding.
Shred and serve: Use two forks to pull the pork apart, discarding any large pieces of fat. Serve with BBQ sauce or on a bun for pulled pork sandwiches.

Smoking pulled pork in an electric smoker ensures consistent results without the need for constant monitoring. The slow smoking process allows the meat to become incredibly tender, while the rub imparts rich layers of flavor. Perfect for gatherings or weekend BBQs, this recipe is sure to be a hit with friends and family.

Smoked Beef Brisket

Smoking a beef brisket can seem intimidating, but using an electric smoker simplifies the process while delivering bold, juicy, and smoky results. A well-prepared brisket, smoked low and slow, develops a rich bark and tender interior, making it ideal for BBQ lovers and smoked meat enthusiasts.

Ingredients:

8-10 lb beef brisket
1/4 cup kosher salt
1/4 cup coarse black pepper

2 tbsp garlic powder
2 tbsp onion powder
1 tbsp chili powder

1/4 cup yellow mustard
1 cup beef broth
Wood chips (oak, hickory, or mesquite)

Instructions:

Prepare the brisket: Trim the excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Rub the entire brisket with yellow mustard to help the seasoning adhere. Mix the salt, pepper, garlic powder, onion powder, and chili powder, then generously apply the rub all over the brisket.
Preheat the smoker: Set your electric smoker to 225°F (107°C) and add wood chips, with oak or mesquite providing robust smoky flavors perfect for beef.

Smoke the brisket: Place the brisket fat side up in the smoker. Close the lid and let it smoke for 8-10 hours, spritzing with beef broth every few hours to maintain moisture. The internal temperature should reach around 160°F (71°C).
Wrap and continue smoking: Once the brisket reaches 160°F, wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking until the internal temperature reaches 200°F (93°C).
Rest and slice: Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour. Slice against the grain for optimal tenderness.

A perfectly smoked brisket is a labor of love, but the results are undeniably worth the effort. The electric smoker makes the process simpler and more manageable, allowing you to achieve the perfect balance of a flavorful bark and juicy interior. Whether for a special occasion or a weekend BBQ, smoked brisket is a crowd-pleaser.

Smoked Salmon with Herb Butter

Smoked salmon is a delicate and flavorful dish that benefits from the gentle smoking process of an electric smoker. The combination of light smoke and a rich herb butter makes this recipe perfect for a healthy yet indulgent meal. Serve it with a side of fresh vegetables or on top of a salad for a well-rounded, nutritious dish.

Ingredients:

2-3 lbs salmon fillet, skin on
2 tbsp olive oil
1 tbsp lemon juice

1 tsp salt
1/2 tsp black pepper
1/4 cup softened butter

2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 garlic clove, minced

Wood chips (alder, maple, or cherry)

Instructions:

Prepare the salmon: Rub the salmon fillet with olive oil, lemon juice, salt, and black pepper. Let it rest for 15 minutes while preparing the smoker.

Preheat the smoker: Set the electric smoker to 180°F (82°C) and add wood chips, such as alder or maple, which complement the delicate flavor of salmon.
Smoke the salmon: Place the salmon fillet skin side down on a sheet of aluminum foil or directly on the smoker rack. Smoke the salmon for 2-3 hours, or until it reaches an internal temperature of 145°F (63°C).
Prepare the herb butter: While the salmon smokes, mix the softened butter with dill, parsley, and minced garlic. Set aside.

Serve: Once the salmon is done, remove it from the smoker and spread the herb butter on top while it’s still warm. Let the butter melt slightly into the fish. Serve immediately.

Smoked salmon in an electric smoker brings out the rich, natural flavors of the fish without overpowering it. The addition of herb butter enhances the taste, offering a luxurious yet healthy meal option. This recipe is perfect for impressing guests at a dinner party or enjoying a gourmet meal at home with minimal effort.

Smoked Baby Back Ribs

Smoked baby back ribs are the epitome of smoky, tender BBQ goodness. Using an electric smoker ensures that these ribs cook low and slow, allowing the meat to become incredibly tender while absorbing all the delicious smoky flavor. A flavorful dry rub followed by a tangy BBQ sauce makes these ribs irresistible and perfect for family gatherings or weekend cookouts.

Ingredients:

2 racks baby back ribs
1/4 cup brown sugar

2 tbsp paprika
2 tbsp garlic powder
1 tbsp onion powder

1 tbsp kosher salt
1 tsp black pepper
1 tsp chili powder

1/2 tsp cayenne pepper
1 cup BBQ sauce
Wood chips (hickory, apple, or cherry)

Instructions:

Prepare the ribs: Remove the silver skin membrane from the back of the ribs. Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chili powder, and cayenne. Generously rub the ribs on both sides with the spice mix, ensuring an even coating.
Preheat the smoker: Set the electric smoker to 225°F (107°C) and add wood chips. Hickory or applewood are excellent choices for ribs.

Smoke the ribs: Place the ribs bone side down on the smoker rack. Smoke for 3 hours, allowing the meat to slowly absorb the flavors.
Wrap the ribs: After 3 hours, remove the ribs from the smoker and wrap them in aluminum foil. Before sealing, spritz them with apple juice to keep them moist. Return to the smoker for another 2 hours.
Finish and sauce: Unwrap the ribs and brush them generously with BBQ sauce. Place them back in the smoker unwrapped for another hour to let the sauce set and the ribs caramelize.

Serve: Remove from the smoker, slice between the bones, and serve with extra BBQ sauce.

Smoking baby back ribs in an electric smoker makes the process easy and rewarding. The combination of a flavorful rub and slow smoking delivers tender, fall-off-the-bone ribs that everyone will love. With just a few hours of smoking, you’ll have mouthwatering ribs that rival any BBQ joint.

Smoked Whole Chicken

Smoked whole chicken is a simple yet flavorful dish, perfect for family dinners or gatherings. The electric smoker ensures that the chicken cooks evenly, delivering juicy, tender meat with crispy, flavorful skin. A blend of herbs and spices enhances the smoky flavor, making this a delicious alternative to traditional roasted chicken.

Ingredients:

1 whole chicken (4-5 lbs)
2 tbsp olive oil

1 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika

1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme

1 lemon, halved
3 garlic cloves, crushed
Wood chips (apple, cherry, or pecan)

Instructions:

Prepare the chicken: Rinse the chicken and pat it dry with paper towels. Rub the olive oil all over the chicken, including under the skin where possible. Combine the salt, pepper, paprika, garlic powder, onion powder, and thyme in a bowl and rub the mixture all over the chicken.
Stuff the chicken: Place the halved lemon and crushed garlic cloves inside the chicken cavity.

Preheat the smoker: Set the electric smoker to 250°F (121°C) and add wood chips. Apple or cherry wood works well with chicken.
Smoke the chicken: Place the chicken on the smoker rack, breast side up. Smoke for 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Rest and serve: Remove the chicken from the smoker and let it rest for 15 minutes before carving. Serve with your favorite sides.

Smoking a whole chicken in an electric smoker is a fantastic way to infuse it with deep, smoky flavors while keeping the meat juicy and tender. The simplicity of this recipe makes it a go-to for family dinners or meal prepping, and the leftovers are great for sandwiches or salads.

Smoked Mac and Cheese

Smoked mac and cheese is a decadent twist on a classic comfort food. The combination of creamy cheese sauce with a subtle smoky flavor elevates this dish to a new level of indulgence. Cooking it in an electric smoker gives the mac and cheese a unique flavor, with a crispy top and a rich, gooey center that’s perfect for BBQ gatherings or holiday meals.

Ingredients:

16 oz elbow macaroni
4 tbsp butter
4 tbsp all-purpose flour

3 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese

1/2 cup shredded smoked Gouda
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder

1/2 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste

1/2 cup panko breadcrumbs
Wood chips (apple, hickory, or cherry)

Instructions:

Cook the macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Prepare the cheese sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 2 minutes. Slowly whisk in the milk and cook until thickened. Stir in the cheddar, mozzarella, smoked Gouda, Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth and creamy.
Combine and transfer: Stir the cooked macaroni into the cheese sauce. Pour the mac and cheese into a greased aluminum pan. Sprinkle the panko breadcrumbs evenly on top.

Preheat the smoker: Set the electric smoker to 225°F (107°C) and add wood chips. Hickory or cherry wood adds great flavor to this dish.
Smoke the mac and cheese: Place the pan in the smoker and smoke for 1-2 hours, or until the top is golden and crispy, and the mac and cheese is heated through.
Serve: Remove from the smoker and let it cool for a few minutes before serving.

Smoked mac and cheese is a comfort food favorite with an irresistible smoky twist. The electric smoker adds depth to the cheesy richness, while the breadcrumbs provide a delightful crunch. This dish is perfect for BBQ sides or as the star of a cozy dinner, offering a unique take on a classic meal.

Smoked Brisket

Smoked brisket is a BBQ classic, known for its rich, tender meat and deep smoky flavor. Using an electric smoker makes the long cooking process easier, ensuring that the brisket is evenly cooked to perfection. With a simple rub and a slow smoking method, you’ll get a juicy brisket with a crispy bark that melts in your mouth. Perfect for large gatherings or Sunday family dinners, this brisket recipe will leave everyone asking for seconds.

Ingredients:

10-12 lb brisket
1/4 cup kosher salt
1/4 cup black pepper

1/4 cup paprika
2 tbsp garlic powder
2 tbsp onion powder

1 tbsp chili powder
1 tbsp cumin
Wood chips (oak, hickory, or mesquite)

Instructions:

Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, chili powder, and cumin. Generously rub the spice mixture all over the brisket, covering both sides.
Preheat the smoker: Set the electric smoker to 225°F (107°C) and add wood chips. Oak or mesquite wood works well for brisket.

Smoke the brisket: Place the brisket in the smoker, fat side up. Smoke for 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C). The brisket should have a nice bark on the outside and feel tender when probed.
Rest the brisket: Remove the brisket from the smoker and wrap it in aluminum foil or butcher paper. Let it rest for at least 1 hour before slicing.
Slice and serve: Slice the brisket against the grain and serve with your favorite BBQ sides.

Smoked brisket is a labor of love, but the end result is well worth the time and effort. The tender meat, smoky flavor, and crispy bark make it the perfect centerpiece for any BBQ feast. With an electric smoker, achieving this classic BBQ dish is made easier, allowing you to enjoy a mouthwatering brisket at home.

Smoked Salmon

Smoked salmon is a delicacy that’s surprisingly easy to make in an electric smoker. The process infuses the fish with a delicate smoky flavor while keeping it moist and flaky. This recipe uses a simple brine to enhance the salmon’s natural taste and the smoking process adds layers of flavor that make it perfect for brunch, appetizers, or light dinners. Enjoy this smoked salmon on its own or as part of a salad or bagel sandwich.

Ingredients:

2-3 lb salmon fillet
1/4 cup kosher salt
1/4 cup brown sugar

1 tbsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder

1/2 tsp onion powder
Lemon slices (optional)
Fresh dill (optional)
Wood chips (apple or alder)

Instructions:

Prepare the salmon: Rinse the salmon and pat it dry with paper towels. In a small bowl, mix the salt, brown sugar, pepper, paprika, garlic powder, and onion powder. Rub the spice mixture all over the salmon, covering both sides. Place the salmon in the refrigerator and let it cure for 4-6 hours.
Preheat the smoker: Set the electric smoker to 180°F (82°C) and add wood chips. Apple or alder wood provides a nice, mild flavor for the salmon.
Smoke the salmon: Rinse the cure off the salmon and pat it dry. Place the salmon on the smoker rack, skin side down. Smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
Rest and serve: Let the salmon cool slightly before serving. Garnish with lemon slices and fresh dill if desired.

Smoked salmon is a flavorful, elegant dish that’s easy to prepare with an electric smoker. The delicate smoky flavor paired with the rich, buttery texture of the salmon makes it a versatile dish that can be served in a variety of ways. Whether for brunch or a light dinner, this smoked salmon recipe is sure to impress.

Smoked Pulled Pork

Smoked pulled pork is a BBQ favorite, known for its tender, juicy meat that pulls apart effortlessly. The electric smoker makes it easy to achieve the perfect balance of smoky flavor and tender texture, making this dish ideal for sandwiches, tacos, or simply served with your favorite BBQ sides. With a flavorful rub and a slow cooking process, this smoked pulled pork is sure to be a crowd-pleaser.

Ingredients:

8-10 lb pork shoulder (Boston butt)
1/4 cup brown sugar
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 tsp black pepper
1 tsp cayenne pepper (optional)
1/2 cup apple juice or apple cider vinegar
Wood chips (hickory or apple)

Instructions:

Prepare the pork shoulder: In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Rub the spice mixture all over the pork shoulder, covering it evenly.
Preheat the smoker: Set the electric smoker to 225°F (107°C) and add wood chips. Hickory or applewood are great options for pulled pork.
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: Remove the pork shoulder from the smoker and wrap it in aluminum foil or butcher paper. Return it to the smoker and continue cooking for another 2-4 hours, or until the internal temperature reaches 200°F (93°C) and the meat pulls apart easily.
Rest and shred: Let the pork rest for 30 minutes, then shred it using two forks. Spritz with apple juice or vinegar if desired for extra moisture.
Serve: Serve the pulled pork on buns with coleslaw, or use it in tacos, wraps, or simply on its own.

Smoked pulled pork is a versatile, flavorful dish that’s perfect for any BBQ or family meal. The long smoking process ensures that the meat is tender and packed with smoky flavor, making it a go-to for pulled pork sandwiches or tacos. With the help of an electric smoker, you can easily create this classic dish with minimal effort.

Smoked Turkey Breast

Smoked turkey breast is a healthy and flavorful alternative to traditional roast turkey, offering a juicy, tender result with a rich smoky taste. This recipe is perfect for smaller gatherings or weeknight dinners when you want the classic flavor of turkey without cooking an entire bird. With simple seasoning and the ease of an electric smoker, this smoked turkey breast will become a favorite addition to your menu.

Ingredients:

4-6 lb turkey breast (bone-in or boneless)
1/4 cup olive oil
1/4 cup kosher salt
2 tbsp black pepper
2 tbsp garlic powder
1 tbsp paprika
1 tsp thyme
1 tsp rosemary
Wood chips (apple or cherry)

Instructions:

Prepare the turkey breast: Rub the turkey breast with olive oil. In a small bowl, mix the salt, pepper, garlic powder, paprika, thyme, and rosemary. Rub the spice mixture all over the turkey breast, making sure to cover it evenly.
Preheat the smoker: Set the electric smoker to 225°F (107°C) and add apple or cherry wood chips for a mild, fruity smoke flavor.
Smoke the turkey: Place the turkey breast in the smoker, skin side up. Smoke for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Rest and slice: Remove the turkey from the smoker and let it rest for 10-15 minutes before slicing.
Serve: Slice the turkey breast and serve with your favorite sides like mashed potatoes, stuffing, or roasted vegetables.

Smoked turkey breast is a delicious, lean option that packs a ton of flavor thanks to the smoking process. The electric smoker simplifies the cooking, leaving you with a tender, juicy turkey breast that’s perfect for any meal. Serve it as a healthy weeknight dinner or as the centerpiece of a special occasion.

Smoked Pork Ribs

Smoked pork ribs are a BBQ classic, known for their tender meat that falls off the bone and rich, smoky flavor. This recipe uses a simple rub and a slow smoking process to ensure that the ribs are packed with flavor and perfectly tender. Whether you’re serving them at a family cookout or a weekend gathering, these smoked pork ribs will be a hit with everyone.

Ingredients:

2 racks of pork ribs (baby back or St. Louis-style)
1/4 cup brown sugar
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp kosher salt
1 tbsp black pepper
1 tsp cayenne pepper (optional)
BBQ sauce (optional)
Wood chips (hickory or mesquite)

Instructions:

Prepare the ribs: Remove the membrane from the back of the ribs. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub the spice mixture evenly over both sides of the ribs.
Preheat the smoker: Set the electric smoker to 225°F (107°C) and add wood chips. Hickory or mesquite wood provides a bold, smoky flavor that pairs well with pork ribs.
Smoke the ribs: Place the ribs in the smoker, bone side down. Smoke for 5-6 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.
Add BBQ sauce (optional): During the last hour of smoking, you can brush the ribs with BBQ sauce for added flavor.
Rest and serve: Let the ribs rest for 10 minutes before slicing and serving.

Smoked pork ribs are a quintessential BBQ dish that’s sure to impress. The low-and-slow smoking process ensures that the ribs are tender and flavorful, while the rub adds the perfect balance of sweetness and spice. Whether you prefer them with or without BBQ sauce, these ribs are guaranteed to be a crowd-pleaser.

Smoked Meatloaf

Smoked meatloaf takes a classic comfort food to the next level by adding a delicious smoky flavor to the already savory dish. Using an electric smoker, the meatloaf cooks slowly, absorbing the smoke and staying moist. This recipe is a twist on the traditional meatloaf, making it a perfect option for backyard BBQs or weeknight dinners when you want something hearty and flavorful.

Ingredients:

2 lbs ground beef (or a mix of beef and pork)
1 cup breadcrumbs
1/2 cup milk
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup ketchup
2 tbsp Worcestershire sauce
1 egg
1 tbsp kosher salt
1 tsp black pepper
1 tsp paprika
1/2 tsp thyme
Wood chips (hickory or oak)

Instructions:

Prepare the meatloaf mixture: In a large bowl, combine the ground meat, breadcrumbs, milk, onion, garlic, ketchup, Worcestershire sauce, egg, salt, pepper, paprika, and thyme. Mix well, but avoid overmixing to prevent the meatloaf from becoming dense.
Shape the meatloaf: Form the mixture into a loaf shape and place it on a wire rack or a disposable aluminum pan.
Preheat the smoker: Set the electric smoker to 225°F (107°C) and add hickory or oak wood chips for a robust flavor.
Smoke the meatloaf: Place the meatloaf in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
Rest and serve: Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.

Smoked meatloaf is a delightful twist on a comfort food classic, adding rich, smoky flavors to the traditional dish. The electric smoker ensures even cooking, resulting in a tender and juicy meatloaf. Serve it with mashed potatoes and green beans for a wholesome, satisfying meal that’s sure to become a family favorite.

Smoked Brisket

Smoked brisket is the ultimate test of patience and skill in BBQ, but with an electric smoker, it becomes more approachable for home cooks. The slow cooking process, combined with the smoky flavor, transforms a tough cut of beef into a melt-in-your-mouth experience. This recipe uses a simple rub and low-temperature smoking to ensure a juicy and tender brisket that’s perfect for feeding a crowd or enjoying leftovers.

Ingredients:

10-12 lb beef brisket
1/4 cup kosher salt
1/4 cup black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp paprika
Wood chips (oak or hickory)

Instructions:

Prepare the brisket: Trim any excess fat from the brisket, leaving a thin layer for flavor. Mix the salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Rub the seasoning mixture all over the brisket.
Preheat the smoker: Set the electric smoker to 225°F (107°C) and add oak or hickory wood chips for a strong, smoky flavor.
Smoke the brisket: Place the brisket in the smoker with the fat side up. Smoke for 8-10 hours or until the internal temperature reaches 165°F (74°C).
Wrap and finish cooking: Wrap the brisket in butcher paper or aluminum foil and continue smoking until the internal temperature reaches 200°F (93°C), another 4-6 hours.
Rest and slice: Let the brisket rest for at least 1 hour before slicing against the grain and serving.

Smoking a brisket is an investment in time, but the result is well worth it. The electric smoker helps maintain a steady temperature, ensuring that the brisket becomes tender and juicy. Whether served as the centerpiece for a BBQ feast or saved for delicious leftovers, smoked brisket is sure to satisfy your taste buds.

Smoked Salmon

Smoked salmon is a gourmet delight that’s surprisingly easy to make at home with an electric smoker. The delicate fish absorbs the smoke beautifully, giving it a rich flavor that pairs perfectly with fresh herbs and a light seasoning. This recipe is perfect for a light meal or to impress guests with a homemade smoked fish appetizer.

Ingredients:

2 lbs salmon fillets (skin-on)
1/4 cup kosher salt
1/4 cup brown sugar
1 tsp black pepper
1 tbsp fresh dill (optional)
Wood chips (apple or alder)

Instructions:

Cure the salmon: In a small bowl, mix the salt, brown sugar, and black pepper. Rub the mixture all over the salmon fillets, then place the fillets on a wire rack and refrigerate for 4-6 hours.
Preheat the smoker: Set the electric smoker to 165°F (74°C) and add apple or alder wood chips for a mild, sweet smoke.
Smoke the salmon: Rinse the salmon to remove the cure, then pat it dry with paper towels. Place the salmon in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
Rest and serve: Let the salmon rest for a few minutes before serving with fresh dill, lemon wedges, or cream cheese.

Smoked salmon is a versatile dish that’s perfect for breakfast, lunch, or dinner. The electric smoker makes it easy to achieve that classic smoky flavor, and the result is a tender, flaky fish with a beautiful depth of flavor. Whether you serve it on bagels, salads, or as a main course, smoked salmon is a surefire hit.

Smoked Chicken Wings

Smoked chicken wings offer a delicious twist on a game-day favorite, delivering tender meat with a crispy skin and smoky flavor. Using an electric smoker allows for a foolproof method to achieve perfectly cooked wings every time. Pair these wings with your favorite sauces, or enjoy them as-is for a savory snack or meal.

Ingredients:

3 lbs chicken wings
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tsp paprika
1 tsp cayenne pepper (optional)
Wood chips (mesquite or hickory)

Instructions:

Prepare the wings: In a large bowl, toss the chicken wings with olive oil. Mix the salt, pepper, garlic powder, paprika, and cayenne in a small bowl, then coat the wings evenly with the seasoning.
Preheat the smoker: Set the electric smoker to 250°F (121°C) and add mesquite or hickory wood chips for a bold smoky flavor.
Smoke the wings: Place the wings on the smoker racks in a single layer. Smoke for 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Crisp the wings (optional): If desired, you can place the wings under a broiler for 5-10 minutes to further crisp the skin.
Serve: Serve the smoked wings with your favorite dipping sauces, like ranch, blue cheese, or BBQ sauce.

Smoked chicken wings are a flavorful and healthier alternative to deep-fried wings, with all the same satisfying texture and taste. The electric smoker ensures that the wings are cooked perfectly, with juicy meat and crispy skin. Whether you’re hosting a party or just want a tasty snack, these smoked wings are sure to please any crowd.

Note: More recipes are coming soon!