Unlock the full potential of your Little Chief smoker with this collection of over 25 mouthwatering recipes. From juicy meats to flavorful vegetables, there’s something for every palate.
Whether you’re a seasoned smoker or just starting out, these recipes will guide you through the process of creating delicious and unforgettable smoked dishes.
Discover the art of low and slow cooking, experiment with different wood chips, and elevate your barbecue game.
From classic favorites to innovative creations, this blog post offers a diverse range of recipes to inspire your culinary adventures.
Get ready to impress your family and friends with the incredible flavors that only a smoker can deliver.
25+ Delicious Little Chief Smoker Recipes to Satisfy Your Carvings!
With these 25+ recipes as your guide, you’ll be well on your way to becoming a smoking master.
Remember to experiment with different wood chips, marinades, and rubs to create your own unique flavor combinations.
So, fire up your smoker and get ready to embark on a flavorful journey!
Smoked Salmon
This recipe transforms fresh salmon into a smoky delicacy. The Little Chief smoker imparts a subtle smokiness to the fish while preserving its delicate flavor. The result is a flavorful and healthy treat perfect for appetizers, salads, or as a main course.
Ingredients:
- 2 pounds salmon fillets, skin removed
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 2 tablespoons dried dill
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- Wood chips of your choice (apple, alder, or hickory)
Instructions:
- Prepare the brine: In a large bowl, combine brown sugar, salt, dill, black pepper, and smoked paprika.
- Rub the brine mixture evenly over both sides of the salmon fillets.
- Place the salmon in a sealed container and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- Soak your chosen wood chips in water for 30 minutes.
- Remove the salmon from the brine and pat dry with paper towels.
- Add the soaked wood chips to the smoker.
- Place the salmon fillets on the smoker racks, ensuring they don’t touch.
- Smoke the salmon at 180°F (82°C) for approximately 2-3 hours, or until the internal temperature reaches 145°F (63°C).
- Remove the salmon from the smoker and let it cool slightly before serving.
Home-smoked salmon is a culinary delight that can elevate any meal. The Little Chief smoker makes it easy to achieve restaurant-quality results in the comfort of your own home. Experiment with different wood chips and seasonings to create your own unique flavor profiles. Enjoy this versatile smoked salmon on its own, in salads, or as part of a smoked fish platter.
Smoked Chicken Wings
These smoked chicken wings are a game-day favorite with a smoky twist. The Little Chief smoker imparts a rich, smoky flavor to the wings while keeping them juicy and tender. The combination of sweet and savory flavors creates an irresistible treat.
Ingredients:
- 2 pounds chicken wings, tips removed
- 1/2 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Wood chips of your choice (apple, hickory, or mesquite)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- In a large bowl, combine the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper.
- Toss the chicken wings in the sauce to coat evenly.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Place the chicken wings on the smoker racks, ensuring they don’t touch.
- Smoke the wings at 225°F (107°C) for 1-1.5 hours, or until the internal temperature reaches 165°F (74°C).
- For extra crispy skin, increase the temperature to 400°F (204°C) for 10-15 minutes.
- Serve the smoked chicken wings hot with your favorite dipping sauce.
These smoked chicken wings are a crowd-pleaser that will impress your guests. The smoky flavor combined with the sweet and tangy barbecue sauce creates an addictive combination. Experiment with different barbecue sauces and wood chips to customize the flavor profile. Serve these wings at your next party or game day gathering and watch them disappear.
Smoked Pulled Pork
This classic barbecue dish gets a smoky upgrade with the Little Chief smoker. The slow-cooked pork shoulder becomes incredibly tender and flavorful, perfect for sandwiches, tacos, or nachos. The smoky aroma will fill your entire home with mouthwatering scents.
Ingredients:
- 3-4 pound pork shoulder
- 1 cup barbecue sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Wood chips of your choice (hickory, mesquite, or oak)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- In a small bowl, combine the barbecue sauce, brown sugar, smoked paprika, garlic powder, and onion powder.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Place the pork shoulder on the smoker racks, fat side up.
- Smoke the pork shoulder at 225°F (107°C) for 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- Remove the pork shoulder from the smoker and let it rest for 30 minutes.
- Shred the pork shoulder using two forks.
- Toss the shredded pork with the barbecue sauce until evenly coated.
This smoked pulled pork recipe is a labor of love, but the results are well worth the effort. The slow-cooked pork is incredibly tender and flavorful, with a smoky aroma that will tantalize your taste buds. Serve this pulled pork on buns, tacos, or nachos, or enjoy it on its own. Experiment with different barbecue sauces and rubs to create your own unique flavor combinations.
Smoked Brisket
This classic barbecue staple gets an elevated flavor profile when smoked in a Little Chief. The low and slow cooking method renders the brisket incredibly tender and juicy, while the smoke infuses it with a rich, smoky character. This recipe requires patience but the end result is undeniably worth it.
Ingredients:
- A 3-4 pound brisket
- 1 cup beef broth
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Wood chips of your choice (hickory, mesquite, or oak)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- Trim excess fat from the brisket, leaving a thin layer.
- Combine the beef broth, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Place the brisket fat side up on the smoker racks.
- Smoke the brisket at 225°F (107°C) for 8-12 hours, or until the internal temperature reaches 195°F (90°C).
- During the smoking process, baste the brisket with the beef broth mixture every hour.
- Once the brisket reaches 195°F, wrap it tightly in aluminum foil and return it to the smoker for an additional 1-2 hours, or until the internal temperature reaches 200°F (93°C).
- Remove the brisket from the smoker and let it rest for at least an hour before slicing.
Smoked brisket is a labor of love, but the end result is a truly satisfying meal. The long cooking process creates a melt-in-your-mouth texture and a deep, smoky flavor. This brisket is perfect for sandwiches, tacos, or simply enjoyed on its own. Experiment with different rubs and marinades to create your own unique flavor combinations.
Smoked Ribs
Tender, juicy, and fall-off-the-bone ribs are the hallmark of great barbecue. This recipe utilizes the Little Chief smoker to impart a smoky flavor to the ribs while ensuring they remain moist and flavorful.
Ingredients:
- A rack of pork spare ribs or baby back ribs
- 1 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Wood chips of your choice (apple, hickory, or cherry)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- Remove the membrane from the back of the ribs.
- In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Place the ribs on the smoker racks, meat side up.
- Smoke the ribs at 225°F (107°C) for 3-4 hours, or until the meat is tender.
- Apply a generous coat of barbecue sauce to the ribs.
- Increase the temperature to 350°F (177°C) for 10-15 minutes to caramelize the sauce.
- Remove the ribs from the smoker and let them rest for 5-10 minutes before serving.
These smoked ribs are a classic barbecue favorite that everyone will love. The combination of smoky flavor and tender meat is irresistible. Experiment with different barbecue sauces and rubs to create your own unique flavor combinations. Serve these ribs with your favorite sides for a complete barbecue meal.
Smoked Turkey Breast
This healthier alternative to traditional smoked meats is packed with flavor. Smoked turkey breast is lean and tender, making it a great option for those watching their intake. The smoky flavor adds a delightful twist to this classic protein.
Ingredients:
- A bone-in, skin-on turkey breast
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Wood chips of your choice (apple, cherry, or hickory)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- In a small bowl, combine the apple cider vinegar, honey, Dijon mustard, thyme, garlic powder, and black pepper.
- Rub the turkey breast with the marinade.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Place the turkey breast skin side up on the smoker racks.
- Smoke the turkey breast at 225°F (107°C) for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the turkey breast from the smoker and let it rest for 10-15 minutes before slicing.
Smoked turkey breast is a delicious and healthier alternative to traditional smoked meats. The smoky flavor adds a new dimension to this versatile protein. Serve it cold in sandwiches, salads, or wraps, or enjoy it hot as a main course. Experiment with different marinades and rubs to create your own unique flavor combinations.
Smoked Salmon Pate
This recipe transforms smoked salmon into a creamy and flavorful pâté perfect for appetizers or as a spread for crackers. The addition of cream cheese and fresh dill enhances the smoky flavor of the salmon, creating a delightful taste sensation.
Ingredients:
- 1 pound smoked salmon, skin removed
- 8 ounces cream cheese, softened
- 1/4 cup chopped fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- Salt and pepper to taste
- Baguette or crackers, for serving
Instructions:
- In a food processor, combine the smoked salmon, cream cheese, dill, lemon juice, and capers.
- Pulse until the mixture is smooth and creamy.
- Season with salt and pepper to taste.
- Transfer the salmon pâté to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve with baguette slices or crackers.
This smoked salmon pâté is a sophisticated and elegant appetizer that is perfect for entertaining. The creamy texture and rich flavor of the salmon are complemented by the bright notes of dill and lemon. This pâté can also be spread on sandwiches or bagels for a delicious and flavorful lunch.
Smoked Tofu
This recipe gives tofu a smoky and savory flavor profile. The combination of marinades and smoking imparts a delicious taste to the tofu, making it a satisfying and protein-packed option for vegetarians and vegans.
Ingredients:
- 1 block extra-firm tofu, pressed and cubed
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Wood chips of your choice (apple, hickory, or mesquite)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- In a large bowl, combine the soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder.
- Add the tofu cubes to the marinade and toss to coat evenly.
- Allow the tofu to marinate for at least 30 minutes.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Place the marinated tofu cubes on the smoker racks, ensuring they don’t touch.
- Smoke the tofu at 225°F (107°C) for 30-45 minutes, or until the tofu is heated through and slightly golden brown.
Smoked tofu is a delicious and healthy alternative to traditional smoked meats. The smoky flavor adds a new dimension to this versatile protein. Serve the smoked tofu in salads, stir-fries, or as a main course. Experiment with different marinades and seasonings to create your own unique flavor combinations.
Smoked Cheese
This recipe transforms ordinary cheese into a smoky and flavorful treat. The combination of different cheeses and smoking times creates a variety of textures and flavors. This smoked cheese is perfect for charcuterie boards, melted on sandwiches, or enjoyed on its own.
Ingredients:
- Assorted cheeses (cheddar, gouda, brie, etc.)
- Wood chips of your choice (apple, hickory, or cherry)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- Cut the cheese into 1-inch cubes.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Place the cheese cubes on the smoker racks, ensuring they don’t touch.
- Smoke the cheese at 180°F (82°C) for 15-30 minutes, or until the cheese is softened and slightly melted.
- Remove the cheese from the smoker and let it cool slightly before serving.
Smoked cheese is a unique and flavorful treat that can elevate any dish. The smoky flavor adds depth and complexity to the cheese, making it a perfect addition to charcuterie boards, sandwiches, or as a standalone snack. Experiment with different types of cheese and smoking times to create your own customized smoked cheese creations.
Smoked Bacon
Elevate your breakfast game with homemade smoked bacon. This recipe transforms ordinary bacon into a smoky, crispy delight. The slow-smoking process renders out excess fat, resulting in a leaner and more flavorful bacon.
Ingredients:
- 1 pound thick-cut bacon
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- Place the bacon slices on the smoker racks, ensuring they don’t overlap.
- Smoke the bacon at 200°F (93°C) for approximately 2-3 hours, or until the bacon reaches your desired level of crispiness.
- Remove the bacon from the smoker and place it on a paper towel-lined plate to drain excess fat.
Homemade smoked bacon is a gourmet treat that is well worth the effort. The smoky flavor and crispy texture are unparalleled compared to store-bought bacon. Enjoy this flavorful bacon on sandwiches, salads, or as a standalone snack.
Smoked Sausage
Transform your favorite sausage into a smoky delicacy. This recipe is perfect for breakfast, lunch, or as an appetizer. The smoking process adds depth and complexity to the sausage flavor, creating a truly satisfying experience.
Ingredients:
- 1 pound your favorite sausage (smoked sausage, kielbasa, andouille, etc.)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- Place the sausage links on the smoker racks, ensuring they don’t touch.
- Smoke the sausage at 225°F (107°C) for 30-45 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the sausage from the smoker and serve immediately.
Smoked sausage is a flavorful and versatile ingredient that can be enjoyed in various ways. The smoky flavor adds depth and complexity to the sausage, making it a delicious addition to any meal. Experiment with different types of sausage to find your favorite.
Smoked Cheese Curds
This recipe transforms ordinary cheese curds into a smoky and addictive snack. The smoky flavor enhances the creamy texture of the cheese curds, creating a truly irresistible treat.
Ingredients:
- 1 pound cheese curds
- Wood chips of your choice (apple, cherry, or hickory)
Instructions:
- Preheat your Little Chief smoker according to the manufacturer’s instructions.
- Place the cheese curds on the smoker racks, ensuring they don’t touch.
- Soak your chosen wood chips in water for 30 minutes.
- Add the soaked wood chips to the smoker.
- Smoke the cheese curds at 180°F (82°C) for 15-20 minutes, or until the cheese curds are slightly melted and smoky.
- Remove the cheese curds from the smoker and serve immediately.
Smoked cheese curds are a unique and delicious snack that is perfect for parties or as a snack on their own. The smoky flavor adds a new dimension to the creamy cheese curds, creating a truly addictive treat. Experiment with different types of cheese curds to find your favorite.
Note: More recipes are coming soon!
