30+ Delicious Landmann Electric Smoker Recipes to Try Today

If you’re an outdoor cooking enthusiast, you know that a good smoker can elevate your culinary skills to new heights. The Landmann electric smoker is a versatile tool that allows you to infuse rich, smoky flavors into a wide variety of dishes, from meats and seafood to vegetables and even desserts.

With its user-friendly design and consistent temperature control, this smoker makes it easy for anyone, from beginners to seasoned pitmasters, to create mouthwatering meals right in their backyard.

In this blog post, we’ll explore 30+ delicious Landmann electric smoker recipes that will tantalize your taste buds and inspire your next cooking adventure.

Whether you’re hosting a summer barbecue or simply looking to enjoy a quiet evening with family, these recipes will provide you with a wealth of options to satisfy every craving.

30+ Delicious Landmann Electric Smoker Recipes to Try Today

With over 30 Landmann electric smoker recipes at your fingertips, the possibilities for delicious outdoor cooking are endless.

From savory smoked meats to flavorful vegetables and desserts, these recipes are designed to bring out the best in your ingredients while adding that signature smoky goodness.

As you experiment with these dishes, don’t hesitate to customize them with your favorite spices, marinades, and wood chips to create your unique flavors. The joy of smoking food lies not just in the end result but also in the process of exploring new techniques and recipes.

So fire up your Landmann electric smoker, gather your friends and family, and embark on a culinary journey filled with unforgettable flavors and cherished memories.

Smoked Honey Garlic Chicken Wings

These Smoked Honey Garlic Chicken Wings are a perfect combination of sweet and savory flavors. The smoking process enhances the chicken’s natural juiciness while the honey and garlic glaze caramelizes to perfection. Ideal for game day, family gatherings, or just a cozy night in, these wings are sure to impress your guests and satisfy your cravings.

Ingredients:

• 2 lbs chicken wings
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Salt to taste
• Optional: chopped green onions and sesame seeds for garnish

Instructions:

1. Prepare the Marinade: In a bowl, mix honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, black pepper, and salt. Reserve 1/4 cup of the marinade for later use.
2. Marinate the Wings: Place the chicken wings in a large zip-top bag or a bowl. Pour the marinade over the wings, ensuring they are well-coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use your choice of wood chips, such as hickory or applewood, for a delightful smoky flavor.
4. Smoke the Wings: Remove the wings from the marinade and place them directly on the smoker racks. Smoke the wings for about 2 hours, or until they reach an internal temperature of 165°F (74°C).
5. Glaze the Wings: After 1.5 hours of smoking, brush the reserved marinade over the wings to create a sticky glaze. Smoke for an additional 30 minutes.
6. Serve: Once fully cooked, remove the wings from the smoker. Garnish with chopped green onions and sesame seeds if desired. Serve hot with your favorite dipping sauce.

These Smoked Honey Garlic Chicken Wings are not only easy to make but also deliver an explosion of flavors with every bite. The combination of honey and garlic creates a sticky glaze that clings to the crispy skin, making them irresistible. Whether you’re entertaining guests or enjoying a quiet night at home, these wings will elevate your dining experience. Plus, the leftovers (if there are any!) are just as delicious the next day, making them perfect for meal prep or quick snacks.

Smoked BBQ Pulled Pork

Smoked BBQ Pulled Pork is a classic dish that brings together tender, smoky pork shoulder and a tangy BBQ sauce. This recipe utilizes the Landmann electric smoker to infuse the pork with deep flavors while ensuring it stays moist and juicy. Perfect for sandwiches, tacos, or as a main dish at any BBQ gathering, this pulled pork will be a hit with everyone.

Ingredients:

• 4-5 lbs pork shoulder (butt)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup apple juice (for spritzing)
• 1 cup BBQ sauce (for serving)

Instructions:

1. Prepare the Pork: Pat the pork shoulder dry with paper towels. Rub the olive oil all over the meat.
2. Make the Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Generously coat the pork with the spice rub, pressing it into the meat. Wrap in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use a wood like hickory or cherry for an enhanced smoky flavor.
4. Smoke the Pork: Place the pork shoulder directly on the smoker grate. Smoke for about 8-10 hours, spritzing with apple juice every hour after the first 3 hours. This will keep the meat moist and help develop a beautiful bark.
5. Check for Doneness: The pork is done when it reaches an internal temperature of 195-205°F (90-96°C). Remove from the smoker and let it rest for at least 30 minutes.
6. Pull the Pork: Using two forks or your hands, shred the pork into bite-sized pieces. Mix in your favorite BBQ sauce, or serve it on the side.

This Smoked BBQ Pulled Pork recipe will have your taste buds dancing with joy. The lengthy smoking process transforms the pork into an incredibly tender and flavorful dish that’s perfect for feeding a crowd. The combination of spices in the rub, along with the natural smokiness, creates a rich flavor profile that pairs beautifully with the tangy BBQ sauce. Whether served on a bun, with coleslaw, or straight from the plate, this pulled pork is sure to become a staple at your gatherings and a favorite among family and friends.

Smoked Vegetable Medley

The Smoked Vegetable Medley is a delightful and healthy side dish that showcases the natural sweetness of seasonal vegetables. Smoking them enhances their flavors and adds a delicious depth that complements any main course. This recipe is not only easy to prepare but also customizable based on your favorite vegetables or what’s in season.

Ingredients:

• 2 cups bell peppers (red, yellow, green), chopped
• 1 cup zucchini, sliced
• 1 cup mushrooms, halved
• 1 cup red onion, sliced
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp Italian seasoning
• Salt and pepper to taste
• Optional: Fresh herbs (such as parsley or basil) for garnish

Instructions:

1. Prepare the Vegetables: In a large bowl, combine bell peppers, zucchini, mushrooms, and red onion.
2. Season the Vegetables: Drizzle olive oil over the vegetables. Sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss everything together until the vegetables are well-coated.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use fruitwood, like apple or cherry, for a sweeter smoke flavor.
4. Smoke the Vegetables: Spread the seasoned vegetables evenly on a smoking tray or use a vegetable basket. Smoke for about 1.5 to 2 hours, stirring halfway through to ensure even cooking. The vegetables should be tender but not mushy.
5. Serve: Once smoked, remove the vegetables from the smoker. Optionally, garnish with fresh herbs before serving.

The Smoked Vegetable Medley is a vibrant and nutritious side dish that can elevate any meal. The smoky flavor adds a unique twist to familiar vegetables, making them a hit with both adults and kids alike. Whether served alongside grilled meats, in a salad, or as a light appetizer, this medley is a fantastic way to incorporate more vegetables into your diet while enjoying the benefits of smoking. With endless possibilities for customization, you can easily adapt this recipe to suit your taste or make the most of what you have on hand, making it a versatile addition to your cooking repertoire.

Smoked Brisket with Coffee Rub

This Smoked Brisket with Coffee Rub is a show-stopping centerpiece for any gathering. The rich flavors of coffee, brown sugar, and spices create a perfect crust while the low and slow smoking process ensures the brisket is tender and juicy. Serve it sliced with your favorite sides for a meal that will leave your guests raving about your culinary skills.

Ingredients:

• 5-6 lbs beef brisket
• 2 tbsp ground coffee
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 2 tsp salt
• 1 tsp black pepper
• 1 cup beef broth (for spritzing)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor.
2. Make the Coffee Rub: In a bowl, combine ground coffee, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the mixture generously over the brisket, ensuring it’s evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C) and prepare it with hickory or oak wood chips for a robust flavor.
4. Smoke the Brisket: Place the brisket in the smoker fat side up. Smoke for about 1.5 hours per pound, spritzing with beef broth every hour after the first 3 hours to keep it moist.
5. Check for Doneness: The brisket is done when it reaches an internal temperature of 195-205°F (90-96°C). Wrap it in foil and let it rest for at least 30 minutes before slicing.
6. Serve: Slice the brisket against the grain and serve with your favorite BBQ sauce and sides.

This Smoked Brisket with Coffee Rub is the perfect way to impress your friends and family. The combination of the coffee rub and slow smoking creates a beautifully flavorful crust while keeping the meat juicy and tender inside. This brisket is perfect for BBQs, holidays, or any special occasion. Once you’ve mastered this recipe, you’ll find yourself being the go-to pitmaster for all gatherings!

Smoked Applewood Salmon

This Smoked Applewood Salmon is a simple yet elegant dish that highlights the delicate flavors of the fish. Using applewood for smoking gives the salmon a mild sweetness that complements its natural richness. Whether served as an appetizer or main course, this recipe will elevate any meal with its gourmet touch.

Ingredients:

• 2 lbs salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 lemon, sliced
• Fresh dill (for garnish, optional)

Instructions:

1. Cure the Salmon: In a bowl, mix brown sugar, kosher salt, and black pepper. Rub the mixture evenly over the salmon fillet. Wrap the salmon tightly in plastic wrap and refrigerate for 4-6 hours.
2. Rinse and Dry: After curing, rinse the salmon under cold water to remove the salt mixture. Pat dry with paper towels. Let the salmon sit at room temperature for 30 minutes before smoking.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use applewood chips for a sweet and fruity smoke flavor.
4. Smoke the Salmon: Brush the salmon with olive oil and place it in the smoker, skin side down. Place lemon slices on top of the fish. Smoke for about 1-1.5 hours, or until the salmon reaches an internal temperature of 145°F (63°C).
5. Serve: Once done, remove the salmon from the smoker and let it rest for a few minutes. Serve garnished with fresh dill and additional lemon slices.

This Smoked Applewood Salmon is a delightful way to enjoy the health benefits of fish while indulging in rich, smoky flavors. The combination of the sweet applewood smoke and the curing process creates a dish that’s both sophisticated and easy to prepare. This salmon pairs beautifully with a fresh salad, grilled vegetables, or as part of a charcuterie board. Impress your guests with this elegant dish that showcases your smoking prowess!

Smoked Stuffed Bell Peppers

Smoked Stuffed Bell Peppers are a fantastic way to incorporate vibrant vegetables into your meals. This recipe features bell peppers filled with a savory mixture of ground beef, rice, and spices, all smoked to perfection. It’s a hearty, satisfying dish that’s great for weeknight dinners or casual gatherings.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef (or turkey)
• 1 cup cooked rice (white or brown)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Olive oil (for drizzling)

Instructions:

1. Prepare the Peppers: Preheat your Landmann electric smoker to 225°F (107°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. Make the Filling: In a skillet, sauté the onion and garlic until fragrant. Add ground beef and cook until browned. Stir in cooked rice, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Mix until well combined and heated through. Remove from heat and stir in half of the cheese.
3. Stuff the Peppers: Carefully fill each bell pepper with the meat and rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a disposable aluminum pan or directly on the smoker rack.
4. Smoke the Peppers: Drizzle olive oil over the peppers and smoke for about 1.5 hours. During the last 15 minutes of cooking, sprinkle the remaining cheese on top of the peppers and continue smoking until the cheese is melted and bubbly.
5. Serve: Remove the stuffed peppers from the smoker and let them cool slightly before serving.

Smoked Stuffed Bell Peppers are a delicious and colorful dish that showcases the versatility of smoking. The combination of flavors from the seasoned beef and cheese meld perfectly with the smokiness of the peppers, creating a satisfying meal that everyone will love. These stuffed peppers are not only filling but also make excellent leftovers, allowing you to enjoy the smoky goodness for days. Serve them as a main dish or alongside a fresh salad for a complete meal that’s as healthy as it is tasty.

Smoked Pork Tenderloin with Honey Mustard Glaze

This Smoked Pork Tenderloin with Honey Mustard Glaze is a deliciously juicy dish that balances sweet and savory flavors beautifully. The honey mustard glaze adds a delightful sticky coating, making each bite incredibly flavorful. Perfect for special occasions or a comforting family dinner, this recipe is sure to impress with its vibrant flavors and stunning presentation.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper. Reserve about 1/4 cup of the glaze for basting later.
2. Marinate the Pork: Place the pork tenderloins in a resealable plastic bag and pour the marinade over them, ensuring they are well coated. Seal the bag and refrigerate for at least 2 hours, ideally overnight.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use cherry or applewood chips for a mild, sweet flavor.
4. Smoke the Tenderloins: Remove the pork from the marinade and place it in the smoker. Smoke for about 1.5 to 2 hours, basting with the reserved glaze every 30 minutes, until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once done, remove the pork tenderloins from the smoker and let them rest for 10 minutes before slicing. Serve with your favorite sides.

This Smoked Pork Tenderloin with Honey Mustard Glaze is a delightful way to enjoy tender, smoky meat with a sweet, tangy finish. The marinade enhances the natural flavors of the pork, and the slow smoking process ensures it remains juicy and flavorful. This dish pairs wonderfully with roasted vegetables or a fresh salad, making it a versatile addition to your recipe collection. Elevate your next dinner party with this easy yet impressive dish that will leave your guests asking for seconds!

Smoked Whole Chicken with Herb Butter

This Smoked Whole Chicken with Herb Butter is a comforting dish that is juicy, flavorful, and incredibly aromatic. The herb butter not only adds moisture but also infuses the chicken with fresh, vibrant flavors as it smokes. This recipe is perfect for gatherings, allowing you to serve a whole bird that looks impressive while being surprisingly easy to prepare.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• Salt and pepper to taste
• 1 lemon, quartered (for stuffing)

Instructions:

1. Prepare the Herb Butter: In a bowl, mix together softened butter, rosemary, thyme, minced garlic, lemon zest, salt, and pepper until well combined.
2. Prep the Chicken: Rinse the chicken and pat it dry with paper towels. Carefully loosen the skin over the breasts and thighs, being careful not to tear it. Spread half of the herb butter mixture under the skin and the other half on the outside of the chicken. Season the outside with additional salt and pepper.
3. Stuff the Chicken: Stuff the cavity of the chicken with the quartered lemon for added moisture and flavor.
4. Preheat the Smoker: Preheat your Landmann electric smoker to 250°F (121°C). Use a mix of hickory and applewood chips for a robust yet sweet smoke flavor.
5. Smoke the Chicken: Place the chicken in the smoker, breast side up, and smoke for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C). Baste with pan juices every hour for extra flavor and moisture.
6. Rest and Serve: Once done, remove the chicken from the smoker and let it rest for 15-20 minutes before carving. Serve with your favorite sides.

This Smoked Whole Chicken with Herb Butter is an unforgettable dish that captures the essence of home-cooked comfort food. The combination of the fragrant herb butter and the smoke creates a mouthwatering flavor profile that will have everyone coming back for more. Whether it’s a family gathering or a casual dinner, this recipe is sure to impress. Serve it alongside roasted potatoes and seasonal vegetables for a complete, hearty meal that showcases the art of smoking.

Smoked Mac and Cheese

This Smoked Mac and Cheese is a creamy, cheesy delight with a smoky twist that elevates this classic comfort food. The infusion of smoke adds depth to the flavors, while the combination of cheeses ensures a rich and indulgent dish. This recipe is perfect for potlucks, barbecues, or simply as a cozy side dish that everyone will love.

Ingredients:

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup breadcrumbs (for topping)
• Olive oil (for drizzling)

Instructions:

1. Cook the Pasta: 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 butter over medium heat. Stir in flour and cook for about 2 minutes. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5-7 minutes. Stir in Dijon mustard, smoked paprika, and salt and pepper. Add the shredded cheddar, mozzarella, and Parmesan cheese, stirring until melted and creamy.
3. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until well coated.
4. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use hickory or cherry wood chips for a balanced flavor.
5. Smoke the Mac and Cheese: Pour the mac and cheese into a large, oven-safe dish or aluminum pan. Sprinkle breadcrumbs on top and drizzle with olive oil. Smoke for about 1.5 to 2 hours, until the top is golden and crispy.
6. Serve: Remove from the smoker and let it cool for a few minutes before serving.

This Smoked Mac and Cheese is a fantastic dish that brings a new dimension to a beloved classic. The creamy texture combined with the smoky flavor creates a comforting and delicious experience that everyone will enjoy. Perfect as a side dish or even as a main course, this recipe is bound to be a hit at any gathering. Pair it with smoked meats or a fresh salad for a balanced meal that will satisfy both kids and adults alike.

Smoked Beef Brisket with Coffee Rub

This Smoked Beef Brisket with Coffee Rub is a true barbecue classic that combines the rich flavors of beef with a robust coffee rub, creating a mouthwatering dish that’s perfect for any gathering. The coffee enhances the savory notes of the brisket, while the slow smoking process renders it tender and juicy. This recipe is ideal for weekend cookouts, holiday feasts, or whenever you crave authentic smoked meat.

Ingredients:

• 5 lbs beef brisket, trimmed
• 1/4 cup ground coffee
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 tbsp salt
• 1 tbsp black pepper
• 1 cup beef broth (for moisture)

Instructions:

1. Prepare the Coffee Rub: In a bowl, mix together ground coffee, brown sugar, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until well combined.
2. Season the Brisket: Generously rub the coffee mixture all over the brisket, ensuring an even coating. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use a combination of hickory and oak wood chips for a robust flavor.
4. Smoke the Brisket: Remove the brisket from the fridge and place it in the smoker. Add a small pan of beef broth to the smoker to keep the meat moist. Smoke for about 10-12 hours, or until the internal temperature reaches 195°F (90°C). Wrap the brisket in foil if it begins to brown too quickly.
5. Rest and Slice: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite barbecue sauce and sides.

This Smoked Beef Brisket with Coffee Rub is a showstopper that will elevate any meal. The deep, smoky flavor combined with the subtle bitterness of the coffee creates a perfect balance that will have everyone raving about your barbecue skills. Serve it with classic sides like coleslaw and cornbread for a truly memorable feast that showcases the art of smoking meat.

Smoked BBQ Ribs with Apple Cider Glaze

These Smoked BBQ Ribs with Apple Cider Glaze are a deliciously sweet and tangy treat that will tantalize your taste buds. The apple cider glaze caramelizes beautifully on the ribs, enhancing their natural flavors and providing a perfect complement to the smoky essence. This recipe is perfect for backyard barbecues, family gatherings, or any occasion that calls for mouthwatering ribs.

Ingredients:

• 2 racks of pork ribs (baby back or spare ribs)
• 1/4 cup apple cider vinegar
• 1/2 cup apple juice
• 1 cup BBQ sauce (your favorite brand)
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs and trim any excess fat. Pat the ribs dry with paper towels.
2. Make the Dry Rub: In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture generously over both sides of the ribs.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use applewood or cherry wood chips for a fruity flavor that pairs well with the glaze.
4. Smoke the Ribs: Place the ribs in the smoker and smoke for about 3-4 hours. Every hour, spray the ribs with a mixture of apple cider vinegar and apple juice to keep them moist.
5. Glaze the Ribs: After 3 hours, brush the ribs with BBQ sauce and continue to smoke for an additional 1-2 hours, basting every 30 minutes with more sauce, until the ribs are tender and the glaze is caramelized.
6. Rest and Serve: Once done, remove the ribs from the smoker and let them rest for 10-15 minutes before cutting. Serve with additional BBQ sauce on the side.

These Smoked BBQ Ribs with Apple Cider Glaze are sure to be the star of your next cookout. The sweet and tangy glaze, combined with the smoky flavor from the wood chips, creates a truly indulgent experience. Perfect for sharing with friends and family, these ribs are bound to become a staple at your summer barbecues. Pair them with baked beans and coleslaw for a classic barbecue feast that everyone will love!

Smoked Vegetable Medley

This Smoked Vegetable Medley is a vibrant and healthy side dish that brings together an array of seasonal vegetables, all infused with a smoky flavor that enhances their natural sweetness. It’s an excellent way to add color and nutrition to your meal while showcasing the versatility of your smoker. This recipe is perfect for complementing grilled meats or as a standalone vegetarian option.

Ingredients:

• 2 cups bell peppers (mixed colors), sliced
• 1 cup zucchini, sliced
• 1 cup mushrooms, halved
• 1 cup red onion, sliced
• 2 cups cherry tomatoes
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tsp dried Italian herbs (or fresh if available)
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, mushrooms, red onion, and cherry tomatoes.
2. Season the Medley: In a separate bowl, whisk together olive oil, balsamic vinegar, Italian herbs, salt, and pepper. Pour the mixture over the vegetables and toss until they are well coated.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 225°F (107°C). Use hickory or cherry wood chips for a balanced smoky flavor.
4. Smoke the Vegetables: Spread the vegetables in a single layer on a smoker-safe tray or in a vegetable basket. Place the tray in the smoker and smoke for about 1-1.5 hours, or until the vegetables are tender and slightly charred.
5. Serve: Remove the vegetables from the smoker and serve hot as a side dish or toss them with pasta for a delicious vegetarian meal.

This Smoked Vegetable Medley is a delightful addition to any meal, providing a burst of flavor and color that will impress your guests. The smoky aroma enhances the natural sweetness of the vegetables, making them irresistible even to the pickiest eaters. Whether you serve them alongside grilled meats or as a stand-alone dish, this recipe showcases the beauty and versatility of smoked vegetables. Enjoy this healthy option at your next gathering and watch it disappear from the serving platter!

Smoked Honey Garlic Chicken Wings

These Smoked Honey Garlic Chicken Wings are a perfect blend of sweet and savory flavors that will have your guests coming back for more. The marinade, featuring honey and garlic, infuses the wings with a sticky, delicious glaze that caramelizes beautifully during the smoking process. This recipe is ideal for game day, parties, or any casual get-together where finger foods reign supreme.

Ingredients:

• 2 lbs chicken wings
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional for heat)

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, black pepper, smoked paprika, and red pepper flakes until well combined.
2. Marinate the Wings: Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat the Smoker: Preheat your Landmann electric smoker to 250°F (121°C). Use a combination of hickory and applewood chips for a sweet and smoky flavor.
4. Smoke the Wings: Remove the wings from the marinade and shake off excess liquid. Place them on the smoker rack, ensuring they are not touching. Smoke for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) and the wings are crispy.
5. Glaze and Serve: In the last 30 minutes of smoking, brush the wings with the remaining marinade to enhance the flavor. Once done, remove from the smoker and serve hot with your favorite dipping sauce.

These Smoked Honey Garlic Chicken Wings are a crowd-pleaser that combines irresistible flavors with a delightful smoky aroma. The caramelized honey and garlic coating brings a unique twist to traditional chicken wings, making them perfect for any occasion. Serve them with celery sticks and blue cheese dressing for a classic touch, and watch as they disappear from the platter in no time!

Smoked Salmon with Dill and Lemon

This Smoked Salmon with Dill and Lemon is a sophisticated dish that brings out the rich flavors of the fish while infusing it with the freshness of herbs and citrus. Perfect as an appetizer or a main course, this recipe highlights the beauty of cold smoking, allowing the salmon to absorb the smoky flavor without cooking it too quickly. It’s a delightful treat for special occasions or when you want to impress your guests.

Ingredients:

• 2 lbs salmon fillet, skin-on
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 2 tbsp fresh dill, chopped
• 1 lemon, zested and sliced
• 1 tsp black pepper
• Wood chips for cold smoking (alder or applewood recommended)

Instructions:

1. Cure the Salmon: In a bowl, mix together brown sugar, kosher salt, chopped dill, lemon zest, and black pepper. Place the salmon fillet in a dish, skin-side down, and cover with the curing mixture. Wrap tightly with plastic wrap and refrigerate for 12-24 hours.
2. Rinse and Dry: After curing, remove the salmon from the fridge and rinse off the curing mixture under cold water. Pat dry with paper towels. Let the salmon sit at room temperature for about 30 minutes to develop a pellicle (a tacky surface that helps smoke adhere).
3. Prepare the Smoker: Preheat your Landmann electric smoker to 160°F (71°C) for cold smoking. Soak wood chips in water for at least 30 minutes, then drain and place them in the smoker box.
4. Smoke the Salmon: Place the salmon in the smoker, skin-side down, and smoke for 2-4 hours, depending on your desired smokiness. Add more wood chips as needed to maintain smoke.
5. Serve: Once smoked, slice the salmon into thin pieces. Serve with crackers, cream cheese, and additional dill for garnish.

This Smoked Salmon with Dill and Lemon is a stunning centerpiece for any gathering, offering a taste of luxury that’s surprisingly easy to prepare. The combination of smoky flavor with fresh dill and zesty lemon creates a beautifully balanced dish that pairs wonderfully with a variety of accompaniments. Whether served as an elegant appetizer or part of a brunch spread, this smoked salmon will leave a lasting impression on your guests.

Smoked Stuffed Peppers

These Smoked Stuffed Peppers are a hearty and flavorful dish that showcases the versatility of your smoker. Filled with a savory mixture of ground beef, rice, vegetables, and spices, these peppers are cooked to perfection, allowing the flavors to meld beautifully. This recipe is perfect for weeknight dinners or meal prep, offering a delicious and filling option that can be enjoyed all week long.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef (or turkey)
• 1 cup cooked rice (white or brown)
• 1/2 cup onion, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)

Instructions:

1. Prepare the Peppers: Preheat your Landmann electric smoker to 225°F (107°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling: In a skillet, brown the ground beef with diced onion until fully cooked. Drain any excess fat, then stir in cooked rice, diced tomatoes, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Mix well until heated through.
3. Stuff the Peppers: Fill each bell pepper with the meat and rice mixture, packing it down slightly. Place the stuffed peppers upright in the smoker.
4. Smoke the Peppers: Smoke the peppers for about 1.5-2 hours, or until the peppers are tender. During the last 15 minutes of cooking, sprinkle shredded cheese on top of each pepper and close the smoker lid until melted.
5. Serve: Remove from the smoker and let cool for a few minutes before serving.

These Smoked Stuffed Peppers are a delightful way to enjoy a comforting meal with a smoky twist. The tender, smoky peppers combined with a savory filling create a satisfying dish that can be customized to your taste. Feel free to experiment with different proteins, grains, or vegetables in the filling. Perfect for family dinners or meal prep, these stuffed peppers will soon become a favorite in your smoking repertoire!

Note: More recipes are coming soon!