30+ Delicious Master Forge Electric Smoker Recipes to Try Today

If you’re looking to elevate your outdoor cooking game, investing in a Master Forge electric smoker is a decision you won’t regret. Known for their ease of use and consistent results, these smokers allow you to explore a wide range of flavors while enjoying the art of slow-cooked barbecue.

With the right recipes, you can transform simple ingredients into mouthwatering meals that are sure to impress family and friends alike. In this article, we’ve curated 30+ Master Forge electric smoker recipes that cater to every palate—from savory meats and fish to delightful desserts.

Whether you’re a seasoned pitmaster or a beginner eager to explore the world of smoking, these recipes will guide you step-by-step to create delicious smoked dishes that are both satisfying and memorable.

So, grab your smoker, and let’s dive into the delectable world of smoked cuisine!

30+ Delicious Master Forge Electric Smoker Recipes to Try Today

With these 30+ Master Forge electric smoker recipes at your fingertips, you have the perfect opportunity to bring variety and flavor to your outdoor cooking.

Each recipe is designed to take advantage of the unique features of your electric smoker, allowing you to infuse your dishes with rich, smoky flavors that elevate your culinary creations.

From tender, juicy meats to flavorful vegetables and even sweet treats, the possibilities are endless. As you experiment with different wood chips, marinades, and cooking techniques, you’ll discover new favorites and hone your skills as a backyard chef.

So, fire up your Master Forge electric smoker, invite some friends over, and enjoy the delicious results of your efforts. Happy smoking!

Smoky Maple Glazed Salmon

Indulge in the rich flavors of smoky maple glazed salmon, a perfect dish for gatherings or a family dinner. The sweet and savory glaze caramelizes beautifully during smoking, creating a delightful contrast to the tender, flaky fish. This recipe combines the natural richness of salmon with the depth of hickory smoke and the sweetness of maple syrup, resulting in a meal that’s both elegant and comforting.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper. Set aside about 2 tablespoons of the marinade for glazing later.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fillets, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for deeper flavor.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Use hickory or apple wood chips for a flavorful smoke.
4. Smoke the Salmon: Remove the salmon from the marinade and discard any excess. Place the fillets skin-side down on the smoker’s grill grates. Smoke for about 1 hour, or until the internal temperature reaches 145°F (63°C). During the last 15 minutes, brush the reserved marinade over the fillets for a beautiful glaze.
5. Serve: Remove the salmon from the smoker and let it rest for a few minutes. Serve with lemon wedges and your choice of sides, such as a fresh salad or roasted vegetables.

This Smoky Maple Glazed Salmon is a fantastic way to impress your guests or treat your family to a gourmet meal at home. The combination of sweet maple and smoky flavor creates a beautifully balanced dish that pairs wonderfully with various sides. Enjoy the smoky aroma and the mouthwatering taste that only an electric smoker can provide.

Tender Smoked Pulled Pork

Experience the ultimate comfort food with this tender smoked pulled pork recipe. With a perfectly seasoned dry rub and low-and-slow smoking, this dish yields succulent, flavorful meat that falls apart at the slightest touch. The aromatic smoke mingles with the spices, creating a deliciously complex flavor profile that’s perfect for sandwiches, tacos, or served straight off the plate.

Ingredients:

• 4-5 pounds pork shoulder (Boston butt)
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar
• 1 cup BBQ sauce (for serving)

Instructions:

1. Prepare the Dry Rub: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper.
2. Season the Pork: Rub the olive oil all over the pork shoulder, then generously apply the dry rub, ensuring it covers the entire surface. Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Use hickory or oak wood chips for a classic smoky flavor.
4. Smoke the Pork: Place the pork shoulder directly on the smoker grate. Smoke for approximately 8-10 hours or until the internal temperature reaches 195°F (90°C). Baste the pork with apple cider vinegar every few hours to keep it moist.
5. Pull the Pork: Once the pork is cooked, remove it from the smoker and let it rest for at least 30 minutes. Use two forks to shred the meat, discarding any large pieces of fat. Mix in your favorite BBQ sauce to taste.
6. Serve: Serve the pulled pork on buns with extra BBQ sauce, or use it in tacos, burritos, or with your favorite sides like coleslaw and baked beans.

This Tender Smoked Pulled Pork is a crowd-pleaser that’s perfect for any occasion, from casual family dinners to festive gatherings. The long smoking process allows the flavors to develop deeply, resulting in incredibly tender and juicy meat. Paired with your favorite BBQ sauce and sides, this dish is sure to become a staple in your recipe collection.

Herbed Smoked Chicken Thighs

Juicy and flavorful, these herbed smoked chicken thighs are a delightful addition to any meal. The combination of fresh herbs and a zesty marinade enhances the natural richness of the chicken, while smoking brings out a deep, savory flavor. This recipe is perfect for weeknight dinners or meal prep, as the chicken stays moist and delicious for days.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (preferably apple or cherry) for smoking

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, thyme, rosemary, garlic powder, salt, and black pepper.
2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 250°F (121°C). Add wood chips to the smoker according to the manufacturer’s instructions.
4. Smoke the Chicken: Remove the chicken thighs from the marinade and let any excess marinade drip off. Place the thighs skin-side up on the smoker grate. Smoke for about 2-3 hours or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Serve: Allow the chicken to rest for a few minutes before serving. Pair with grilled vegetables, rice, or a fresh salad for a complete meal.

These Herbed Smoked Chicken Thighs are a perfect example of how simple ingredients can create an impressive dish. The combination of herbs and smoke enhances the flavor of the chicken, making it a versatile option for any meal. Enjoy the succulent meat and crispy skin, and relish the satisfaction of creating a delicious dish right in your electric smoker.

Smoked BBQ Ribs with Spice Rub

These smoked BBQ ribs are a barbecue lover’s dream come true. With a savory spice rub and a tangy homemade barbecue sauce, this recipe will elevate your grilling game. The slow smoking process tenderizes the meat while infusing it with rich, smoky flavors, making every bite succulent and irresistible. Perfect for backyard gatherings or special occasions, these ribs will impress your guests and leave them asking for seconds.

Ingredients:

• 2 racks of baby back ribs (about 4-5 pounds total)
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• 1 cup BBQ sauce (homemade or store-bought)

Instructions:

1. Prepare the Ribs: Remove the silver skin from the back of the ribs for better flavor penetration. Rinse the ribs under cold water and pat dry with paper towels.
2. Make the Spice Rub: In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper.
3. Season the Ribs: Generously rub the spice mixture all over the ribs, ensuring they are well coated. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight to allow the flavors to meld.
4. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Use hickory or cherry wood chips for a sweet and smoky flavor.
5. Smoke the Ribs: Place the ribs in the smoker bone-side down. Smoke for 4-5 hours, basting with BBQ sauce during the last 30 minutes of cooking. The ribs should be tender and have a nice bark on the outside.
6. Serve: Remove the ribs from the smoker and let them rest for about 10 minutes before cutting. Serve with additional BBQ sauce on the side and your favorite sides, such as coleslaw or cornbread.

These Smoked BBQ Ribs are a surefire hit at any gathering, showcasing the rich flavors and textures that only come from slow smoking. The spice rub caramelizes beautifully, creating a delightful crust, while the meat remains tender and juicy. Serve them up with a smile, and watch as your guests savor every last bite!

Smoked Vegetable Medley

This Smoked Vegetable Medley is a vibrant and healthy side dish that complements any smoked protein. Featuring a colorful assortment of seasonal vegetables, this recipe enhances the natural flavors through the smoking process. The addition of herbs and olive oil ensures the vegetables are not only nutritious but also packed with flavor, making them a fantastic choice for any meal.

Ingredients:

• 2 bell peppers (red, yellow, or green), chopped
• 2 zucchinis, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and black pepper, to taste
• Wood chips (such as mesquite or apple) for smoking

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the bell peppers, zucchinis, red onion, and cherry tomatoes.
2. Season the Vegetables: Drizzle the olive oil over the vegetables and sprinkle with Italian seasoning, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add your chosen wood chips to the smoker according to the manufacturer’s instructions.
4. Smoke the Vegetables: Place the seasoned vegetables in a smoking pan or on a piece of aluminum foil. Smoke the vegetables for 1-2 hours, stirring occasionally, until they are tender and have absorbed a rich smoky flavor.
5. Serve: Remove the smoked vegetables from the smoker and transfer them to a serving dish. Serve alongside your favorite smoked meats or as a healthy snack.

This Smoked Vegetable Medley is a delightful way to incorporate more vegetables into your meals while enjoying the benefits of smoking. The vibrant colors and robust flavors make this dish a visual and culinary treat. Perfect for any occasion, it pairs beautifully with a variety of main dishes, adding a touch of health and flavor to your dining experience.

Maple Smoked Brisket

Experience the deep, rich flavors of Maple Smoked Brisket, an indulgent dish that is sure to impress. The combination of low-and-slow cooking with maple wood creates a succulent piece of meat with a beautiful bark. This recipe is ideal for special occasions, family gatherings, or when you want to impress your friends with your smoking skills. The sweet and savory notes from the maple enhance the brisket, making it a standout dish.

Ingredients:

• 5-7 pounds whole brisket
• 1/4 cup yellow mustard (for coating)
• 1/4 cup maple syrup
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional)
• Wood chips (maple or hickory) for smoking

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about a 1/4-inch layer for flavor. Rinse the brisket under cold water and pat dry with paper towels.
2. Season the Brisket: In a small bowl, mix together the black pepper, kosher salt, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub the yellow mustard over the brisket, followed by the spice mixture, ensuring even coverage.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add maple wood chips to the smoker.
4. Smoke the Brisket: Place the brisket fat-side up on the smoker grate. Smoke for 10-12 hours, or until the internal temperature reaches 195°F (90°C) and the brisket is tender. Baste the brisket with maple syrup every few hours for added flavor and sweetness.
5. Rest and Serve: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite sides, such as baked beans or potato salad.

This Maple Smoked Brisket is a showstopper that highlights the art of smoking meat. The tender, flavorful brisket paired with a hint of maple sweetness creates an unforgettable dish perfect for gatherings or celebrations. Impress your friends and family with this delicious recipe, and savor the satisfaction that comes from creating a perfectly smoked masterpiece.

Smoked Lemon Herb Chicken

This Smoked Lemon Herb Chicken is a flavorful and juicy dish that captures the essence of summer. Marinated in a zesty lemon-herb mixture, this chicken becomes incredibly tender and aromatic during the smoking process. The combination of citrus and fresh herbs not only enhances the flavor but also helps to keep the chicken moist. This recipe is perfect for weeknight dinners or outdoor gatherings, providing a delightful taste that everyone will love.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (lemon or apple) for smoking

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and black pepper.
2. Marinate the Chicken: Place the chicken thighs and breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 250°F (121°C). Add your wood chips to the smoker according to the manufacturer’s instructions.
4. Smoke the Chicken: Remove the chicken from the marinade and let any excess liquid drip off. Place the chicken in the smoker, skin-side up, and smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
5. Serve: Once cooked, remove the chicken from the smoker and let it rest for 5-10 minutes before serving. Pair it with a fresh salad or roasted vegetables for a complete meal.

The Smoked Lemon Herb Chicken is a refreshing dish that showcases the flavors of herbs and citrus beautifully. The smoking process infuses the chicken with a subtle smokiness while keeping it moist and juicy. Whether you’re hosting a dinner party or enjoying a quiet night in, this dish will brighten your plate and impress your guests with its vibrant flavors.

Smoked Mac and Cheese

Indulge in the creamy and rich flavors of Smoked Mac and Cheese, a comfort food classic elevated by the smoky goodness of the Master Forge electric smoker. This recipe combines tender pasta with a blend of cheeses and a hint of smokiness, resulting in a deliciously gooey side dish that pairs perfectly with any smoked meat. It’s a crowd-pleaser that will satisfy both kids and adults alike, making it a perfect addition to family gatherings or barbecues.

Ingredients:

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

Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly until the mixture thickens. Stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Combine Pasta and Sauce: In a large bowl, combine the cooked macaroni and cheese sauce, mixing until the pasta is evenly coated.
4. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add wood chips as per the manufacturer’s instructions.
5. Smoke the Mac and Cheese: Transfer the macaroni and cheese to a disposable aluminum pan or a cast-iron skillet. Smoke in the smoker for about 1 hour, stirring occasionally, until the dish is heated through and slightly smoky.
6. Serve: Remove the mac and cheese from the smoker and let it sit for a few minutes before serving. Enjoy it as a side dish with your favorite smoked meats.

This Smoked Mac and Cheese takes a classic dish to new heights with its creamy texture and smoky flavor. The combination of cheeses creates a rich and indulgent experience, while the smoky notes add depth to the dish. It’s a wonderful side that complements any barbecue spread and is sure to become a staple in your recipe collection.

Smoked Salmon with Dill and Lemon

This Smoked Salmon with Dill and Lemon is a sophisticated dish that brings the ocean’s flavors right to your table. The salmon is infused with a delightful blend of fresh dill and zesty lemon, resulting in a deliciously fragrant and tender fish. Smoking the salmon enhances its natural flavors, making it an exquisite option for brunch, appetizers, or as a standout centerpiece for a special occasion.

Ingredients:

• 1 pound salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• 1 teaspoon black pepper
• Wood chips (cedar or alder) for smoking

Instructions:

1. Cure the Salmon: In a bowl, mix together the brown sugar, kosher salt, lemon zest, lemon juice, dill, and black pepper. Place the salmon fillet in a shallow dish and cover it evenly with the curing mixture. Cover with plastic wrap and refrigerate for 4-6 hours.
2. Rinse and Dry: After curing, remove the salmon from the refrigerator and rinse off the curing mixture under cold water. Pat the salmon dry with paper towels.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 180°F (82°C). Add wood chips according to the manufacturer’s instructions.
4. Smoke the Salmon: Place the salmon on the smoker grate, skin-side down. Smoke for 1-2 hours, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork.
5. Serve: Remove the smoked salmon from the smoker and let it rest for a few minutes before slicing. Serve with lemon wedges, crackers, or on a bed of greens.

This Smoked Salmon with Dill and Lemon is a show-stopping dish that offers a perfect balance of flavors. The smoky aroma complements the freshness of the dill and lemon, creating a dish that is both elegant and satisfying. Whether served as an appetizer or a main course, this salmon will impress your guests and make any occasion feel special.

Smoked Brisket with Spicy Rub

This Smoked Brisket with Spicy Rub is a show-stopping dish that transforms a classic cut of meat into a melt-in-your-mouth experience. The brisket is coated in a flavorful spice rub that combines sweet, smoky, and spicy elements, which penetrate the meat during the slow smoking process. The result is a tender, juicy brisket with a beautiful bark that makes it perfect for any barbecue gathering or family feast.

Ingredients:

• 5-7 pound whole brisket, trimmed
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• Wood chips (hickory or oak) for smoking

Instructions:

1. Prepare the Spice Rub: In a bowl, combine the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, cumin, and mustard powder. Mix well.
2. Season the Brisket: Rub the spice mixture all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and let it rest in the refrigerator for at least 4 hours, preferably overnight.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add your wood chips according to the manufacturer’s instructions.
4. Smoke the Brisket: Remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes. Place the brisket in the smoker, fat side up, and smoke for 10-12 hours, or until the internal temperature reaches 203°F (95°C). This long cooking time allows the meat to become tender and flavorful.
5. Rest and Slice: Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat.
6. Serve: Slice the brisket against the grain and serve with your favorite barbecue sauce and sides.

The Smoked Brisket with Spicy Rub is a true celebration of flavor and tenderness. The spice rub creates a delightful crust while keeping the meat juicy and succulent inside. Whether served at a barbecue, family gathering, or special event, this brisket is sure to impress your guests and leave them wanting more.

Smoked BBQ Ribs

Indulge in the irresistible flavor of Smoked BBQ Ribs, a classic dish that brings joy to any gathering. These ribs are marinated and then smoked to perfection, achieving that perfect balance of tenderness and smoky goodness. With a sticky barbecue glaze that caramelizes during the smoking process, these ribs are not only delicious but also visually stunning, making them a fantastic centerpiece for your barbecue spread.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• 2 cups barbecue sauce (store-bought or homemade)
• Wood chips (apple or cherry) for smoking

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat them dry with paper towels.
2. Make the Dry Rub: In a bowl, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.
3. Season the Ribs: Generously rub the spice mixture all over the ribs, ensuring even coverage. Let the ribs sit at room temperature for about 30 minutes.
4. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add your wood chips according to the manufacturer’s instructions.
5. Smoke the Ribs: Place the ribs in the smoker bone side down and smoke for about 3-4 hours, or until the meat is tender and pulls away from the bone. During the last 30 minutes of smoking, brush the ribs with barbecue sauce, allowing it to caramelize.
6. Rest and Serve: Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing between the bones. Serve with additional barbecue sauce on the side.

Smoked BBQ Ribs are a true comfort food that never fails to impress. The combination of spices and slow smoking creates tender, flavorful ribs that are perfect for sharing with friends and family. The sweet and tangy barbecue sauce adds the finishing touch, making these ribs a highlight at any outdoor gathering.

Smoked Vegetable Medley

Elevate your side dishes with this Smoked Vegetable Medley, a vibrant and healthy option that brings the smoky essence of your Master Forge electric smoker to seasonal vegetables. The smoking process enhances the natural flavors of the vegetables while imparting a delicious charred quality. This medley is perfect as a side dish for any smoked meat or can be enjoyed on its own as a vegetarian delight.

Ingredients:

• 2 bell peppers (red and yellow), sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• Wood chips (mesquite or hickory) for smoking

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
2. Season the Vegetables: Drizzle the olive oil over the vegetables and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss until all the vegetables are evenly coated.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add your wood chips according to the manufacturer’s instructions.
4. Smoke the Vegetables: Spread the seasoned vegetables evenly on a grill basket or aluminum foil tray. Place them in the smoker and smoke for about 1.5 to 2 hours, or until the vegetables are tender and slightly charred.
5. Serve: Remove the vegetable medley from the smoker and serve hot as a side dish.

The Smoked Vegetable Medley is a delightful way to enjoy seasonal produce with a smoky twist. The combination of flavors from the vegetables, enhanced by the smoking process, creates a dish that is both nutritious and satisfying. This medley pairs beautifully with any main course, adding a vibrant and delicious touch to your meal.

Smoked Chicken Thighs with Herb Marinade

These Smoked Chicken Thighs with Herb Marinade are a perfect way to enjoy juicy, flavorful chicken that’s infused with the essence of smoke. The herb marinade combines fresh herbs, garlic, and lemon juice to create a deliciously tangy and aromatic coating. Smoking the thighs at a low temperature results in tender, juicy meat with a crispy skin, making this dish a crowd-pleaser at any barbecue.

Ingredients:

• 8 chicken thighs, skin-on and bone-in
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Wood chips (apple or cherry) for smoking

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, rosemary, thyme, parsley, garlic, lemon juice, salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the Smoker: Preheat your Master Forge electric smoker to 250°F (121°C). Add your wood chips according to the manufacturer’s instructions.
4. Smoke the Chicken: Remove the chicken thighs from the marinade and let excess marinade drip off. Place the thighs in the smoker, skin side up, and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Rest and Serve: Remove the chicken from the smoker and let it rest for about 10 minutes before serving.

The Smoked Chicken Thighs with Herb Marinade are a flavorful and juicy addition to your outdoor cooking repertoire. The combination of fresh herbs and smoky flavor creates a dish that is not only satisfying but also vibrant and aromatic. Serve these thighs with a side of grilled vegetables or a fresh salad for a complete meal that everyone will love.

Smoked Salmon with Dill and Lemon

This Smoked Salmon with Dill and Lemon is an elegant dish that showcases the delicate flavors of fish paired with the aromatic essence of smoke. The salmon is cured with a simple mix of salt, sugar, dill, and lemon, allowing the fish to absorb these flavors during the smoking process. The result is a beautifully smoked salmon that is perfect for serving as an appetizer or as part of a brunch spread.

Ingredients:

• 2 pounds salmon fillet, skin-on
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 2 tablespoons fresh dill, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• Wood chips (alder or apple) for smoking

Instructions:

1. Prepare the Cure: In a bowl, mix together the brown sugar, kosher salt, chopped dill, lemon zest, and lemon juice.
2. Cure the Salmon: Place the salmon fillet skin side down in a shallow dish or on a large piece of plastic wrap. Spread the cure mixture evenly over the salmon. Cover the dish with plastic wrap or seal it tightly and refrigerate for 12-24 hours, depending on your desired level of saltiness.
3. Rinse and Dry: After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat it dry with paper towels. Place the salmon on a rack to dry for about 1 hour at room temperature.
4. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add your wood chips according to the manufacturer’s instructions.
5. Smoke the Salmon: Place the salmon in the smoker, skin side down, and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C) and the salmon is opaque.
6. Serve: Let the smoked salmon cool before slicing. Serve with crackers, cream cheese, or on a bagel for a delicious brunch option.

The Smoked Salmon with Dill and Lemon is a delightful dish that brings a taste of the ocean right to your table. The gentle smokiness enhances the natural flavors of the salmon, while the dill and lemon provide a refreshing brightness. This elegant dish is perfect for entertaining guests or enjoying a luxurious breakfast at home.

Smoked Pork Tenderloin with Maple Glaze

The Smoked Pork Tenderloin with Maple Glaze is a sweet and savory dish that perfectly balances the richness of the pork with a luscious maple glaze. This recipe highlights the natural flavors of the tenderloin while the smoking process adds depth and complexity. It’s a fantastic option for weeknight dinners or special occasions, offering a deliciously unique twist on a classic meat dish.

Ingredients:

• 2 pork tenderloins (about 1 pound each)
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon salt
• Wood chips (maple or hickory) for smoking

Instructions:

1. Make the Maple Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, soy sauce, minced garlic, black pepper, and salt. Cook over low heat for about 5 minutes, stirring frequently, until slightly thickened. Set aside.
2. Preheat the Smoker: Preheat your Master Forge electric smoker to 225°F (107°C). Add your wood chips according to the manufacturer’s instructions.
3. Prepare the Pork: Trim any excess fat from the pork tenderloins and pat them dry with paper towels. Brush a generous amount of the maple glaze over the tenderloins, reserving some for basting later.
4. Smoke the Pork: Place the tenderloins in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C). Baste the tenderloins with the reserved glaze every 30 minutes to enhance flavor and create a nice caramelized crust.
5. Rest and Slice: Remove the tenderloins from the smoker and let them rest for about 10 minutes before slicing.
6. Serve: Serve the sliced pork tenderloin with your favorite sides, drizzling any remaining maple glaze over the top.

The Smoked Pork Tenderloin with Maple Glaze is a deliciously sweet and savory dish that is sure to impress. The combination of the maple glaze and the smoky flavor creates a unique flavor profile that enhances the tenderness of the pork. Whether served at a family dinner or a special occasion, this dish is guaranteed to become a favorite.

Note: More recipes are coming soon!