30+ Delicious Masterbuilt Electric Smoker Recipes for Every Occasion

Welcome to the world of smoking! If you’re an avid griller or just getting started, a Masterbuilt electric smoker opens up a realm of delicious possibilities. With the ability to infuse rich, smoky flavors into various meats, vegetables, and even desserts, this cooking appliance is a game changer for backyard barbecues and family gatherings.

In this blog post, we’ll explore over 30 mouthwatering Masterbuilt electric smoker recipes that will elevate your outdoor cooking game and impress your friends and family.

From succulent smoked brisket and tender pulled pork to creamy smoked mac and cheese and even sweet treats, you’ll find a diverse selection of dishes to suit every palate.

So, fire up your smoker and get ready to embark on a culinary adventure that will tantalize your taste buds and make you the star of your next cookout!

30+ Delicious Masterbuilt Electric Smoker Recipes for Every Occasion

In conclusion, mastering the art of smoking with your Masterbuilt electric smoker can transform your cooking repertoire. With over 30 delectable recipes at your fingertips, you’re equipped to impress your family and friends with a variety of flavors and dishes.

Whether you’re in the mood for hearty meats, savory sides, or even a sweet dessert, these recipes provide the perfect inspiration for your next smoking session.

Remember, the key to great smoked dishes is patience and practice, so don’t hesitate to experiment with different ingredients and smoking times.

As you become more familiar with your electric smoker, you’ll develop your unique style and flavor combinations.

So go ahead, unleash your creativity in the kitchen, and enjoy the delicious results of your hard work. Happy smoking!

Smoky Maple Glazed Salmon

This Smoky Maple Glazed Salmon recipe combines the rich flavors of maple syrup with a hint of smokiness from the Masterbuilt electric smoker. It’s a perfect balance of sweet and savory, making it an ideal dish for gatherings or a cozy dinner. The salmon absorbs the aromatic wood smoke, enhancing its natural flavor while remaining moist and tender.

Ingredients:

• 2 lbs salmon fillet, skin on
• 1/2 cup pure maple syrup
• 1/4 cup soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Wood chips (preferably hickory or applewood)

Instructions:

1. Marinate the Salmon: In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, olive oil, lemon juice, garlic, black pepper, and smoked paprika. Place the salmon in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
2. Preheat the Smoker: Preheat your Masterbuilt electric smoker to 225°F (107°C). Add your choice of wood chips to the smoker box, allowing them to start producing smoke.
3. Prepare the Salmon: Remove the salmon from the marinade and pat it dry with paper towels. Discard the leftover marinade. Place the salmon skin-side down on a smoker rack.
4. Smoke the Salmon: Place the rack in the smoker and close the lid. Smoke the salmon for 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
5. Serve: Once done, carefully remove the salmon from the smoker. Let it rest for a few minutes, then cut into portions and serve warm, garnished with fresh herbs or lemon wedges.

This Smoky Maple Glazed Salmon is a showstopper that brings a delightful combination of flavors to your table. The rich smokiness from the electric smoker complements the sweetness of the maple glaze, making each bite unforgettable. Whether you’re serving it as a main dish or flaking it over salads, this recipe is sure to impress your family and guests alike. The use of the Masterbuilt electric smoker not only simplifies the cooking process but also ensures that the salmon remains moist and flavorful. Enjoy this dish with a side of grilled vegetables or a fresh garden salad for a complete meal!

Herb-Crusted Smoked Chicken

This Herb-Crusted Smoked Chicken recipe is perfect for any occasion, delivering tender, juicy chicken with a flavorful herb crust. The slow smoking process locks in moisture while infusing the meat with aromatic flavors from the herbs and wood chips. Ideal for family gatherings or a weekend cookout, this recipe will elevate your outdoor cooking game.

Ingredients:

• 4 chicken quarters (thighs and drumsticks)
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (preferably cherry or pecan)

Instructions:

1. Prepare the Marinade: In a bowl, mix olive oil, Dijon mustard, garlic, rosemary, thyme, parsley, salt, and black pepper until well combined.
2. Marinate the Chicken: Rub the herb mixture all over the chicken quarters, making sure to get under the skin for maximum flavor. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 250°F (121°C). Add your choice of wood chips to the smoker box to generate smoke.
4. Smoke the Chicken: Place the marinated chicken quarters on the smoker racks, skin-side up. Close the lid and smoke for about 3 to 4 hours or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
5. Rest and Serve: Once cooked, remove the chicken from the smoker and let it rest for 10 minutes before serving.

The Herb-Crusted Smoked Chicken is an easy yet impressive dish that will leave everyone asking for seconds. The herb crust not only adds a burst of flavor but also complements the smokiness beautifully. Smoking the chicken at a low temperature ensures that it remains juicy and tender, while the crispy skin provides a delightful contrast. Pair this dish with a side of coleslaw or baked beans for a complete, mouthwatering meal. The versatility of the Masterbuilt electric smoker allows you to experiment with different herb combinations or wood flavors, ensuring each smoking session is uniquely delicious.

BBQ Pulled Pork Sliders

These BBQ Pulled Pork Sliders are a crowd-pleaser, perfect for tailgates, parties, or family dinners. The long smoking process breaks down the pork shoulder, resulting in tender, flavorful meat that can be easily shredded and slathered with your favorite barbecue sauce. Served on slider buns, these mini sandwiches are not only delicious but also easy to eat!

Ingredients:

• 4 lbs pork shoulder (Boston butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar
• 1 cup BBQ sauce (your choice)
• Slider buns
• Coleslaw (for topping, optional)
• Wood chips (preferably hickory or mesquite)

Instructions:

1. Prepare the Rub: In a bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Rub the mixture all over the pork shoulder, covering it thoroughly.
2. Preheat the Smoker: Preheat your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
3. Smoke the Pork: Place the pork shoulder directly on the smoker rack. Smoke for 8 to 10 hours, or until the internal temperature reaches 195°F (90°C) and the meat is fork-tender.
4. Add Vinegar: In the last hour of smoking, baste the pork with apple cider vinegar to enhance moisture and flavor.
5. Shred the Pork: Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes. Using two forks, shred the meat into bite-sized pieces. Mix with your choice of BBQ sauce.
6. Assemble Sliders: Serve the pulled pork on slider buns and top with coleslaw, if desired.

BBQ Pulled Pork Sliders are the ultimate comfort food, combining smoky, tender pork with a flavorful barbecue sauce and crunchy coleslaw. They’re perfect for feeding a crowd, and their bite-sized nature makes them ideal for gatherings. The Masterbuilt electric smoker allows for a slow and controlled cooking process, ensuring that the pork develops a beautiful smoke ring and rich flavor. Experiment with different BBQ sauces or toppings to create your unique version of these sliders. Whether you’re hosting a party or simply enjoying a cozy night in, these sliders are sure to be a hit!

Smoked Beef Brisket

Smoked Beef Brisket is a classic barbecue dish that showcases the rich flavors of slow-cooked meat infused with smoke. This recipe combines a flavorful dry rub with a low and slow smoking process to produce a tender, juicy brisket with a beautiful bark. Perfect for family gatherings or special occasions, this brisket is sure to impress.

Ingredients:

• 5 lbs beef brisket (flat cut)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon brown sugar
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper (optional)
• Wood chips (preferably oak or hickory)

Instructions:

1. Prepare the Rub: In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, cumin, and cayenne pepper. Mix well.
2. Season the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Generously rub the spice mixture all over the brisket, ensuring an even coating. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add your chosen wood chips to the smoker box.
4. Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C). Maintain a steady temperature throughout the smoking process.
5. Rest and Slice: Once done, remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes. Slice against the grain and serve.

This Smoked Beef Brisket is the epitome of barbecue perfection, featuring a deeply flavored crust and melt-in-your-mouth tenderness. The low and slow smoking process ensures that the brisket absorbs the smoke, creating a rich, smoky flavor that pairs beautifully with its spice rub. Serve this brisket with classic sides like baked beans, coleslaw, or cornbread for a true barbecue feast. The Masterbuilt electric smoker makes this process easier, allowing you to focus on enjoying the delicious results. Whether it’s a holiday gathering or a summer cookout, this brisket will be the star of the show!

Smoked Stuffed Peppers

Smoked Stuffed Peppers are a delicious and healthy option that adds a smoky twist to a classic dish. These peppers are filled with a savory mixture of ground meat, rice, and spices, then smoked to perfection. They are perfect for a weeknight dinner or a party appetizer, providing a colorful and flavorful addition to your menu.

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 can (15 oz) diced tomatoes (with juice)
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Wood chips (preferably apple or cherry)

Instructions:

1. Prepare the Peppers: Preheat your Masterbuilt 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 over medium heat, cook the ground meat until browned. Drain excess fat. Add diced onion and garlic, cooking until softened. Stir in the cooked rice, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Mix well and let simmer for about 5 minutes.
3. Stuff the Peppers: Spoon the meat mixture into each bell pepper, packing it tightly. Place the stuffed peppers upright in a smoker-safe dish.
4. Smoke the Peppers: Add wood chips to the smoker and place the dish with the stuffed peppers in the smoker. Smoke for about 1 hour.
5. Add Cheese and Finish: After 1 hour, sprinkle shredded cheese on top of each pepper and smoke for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Serve: Carefully remove the peppers from the smoker and let them cool for a few minutes before serving.

Smoked Stuffed Peppers are a vibrant and flavorful dish that perfectly combines healthy ingredients with the rich taste of smoke. The smoky flavor enhances the savory filling, making each bite satisfying and delicious. These peppers are not only visually appealing but also customizable; feel free to experiment with different meats, grains, or spices. They make a fantastic main dish or a delightful appetizer for any gathering. Thanks to the Masterbuilt electric smoker, you can easily achieve that perfect smoky flavor without the hassle of traditional smoking methods. Enjoy these stuffed peppers with a side salad or your favorite dipping sauce!

Smoked BBQ Ribs

Smoked BBQ Ribs are a quintessential barbecue dish that brings everyone together around the grill. This recipe features tender, fall-off-the-bone ribs coated with a flavorful dry rub and finished with a sweet barbecue glaze. Perfect for backyard barbecues or family gatherings, these ribs are sure to be a hit with your guests.

Ingredients:

• 2 racks of baby back ribs (about 3 lbs each)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional)
• 1 cup barbecue sauce (your choice)
• Wood chips (preferably hickory or cherry)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor absorption. Pat the ribs dry with paper towels.
2. Make the Rub: In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper. Rub this mixture generously over both sides of the ribs. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Ribs: Place the ribs in the smoker, bone side down. Smoke for about 4 hours, maintaining a steady temperature.
5. Add BBQ Sauce: After 4 hours, brush the ribs with barbecue sauce and smoke for an additional 30 minutes, allowing the sauce to caramelize.
6. Serve: Remove the ribs from the smoker, let them rest for 10 minutes, then slice and serve with additional barbecue sauce on the side.

These Smoked BBQ Ribs are a true celebration of flavor and tenderness, delivering that irresistible smoky taste everyone loves. The dry rub enhances the natural flavors of the meat, while the barbecue sauce adds a deliciously sweet finish. The low and slow cooking method of the Masterbuilt electric smoker ensures that the ribs are perfectly cooked and tender, making them easy to pull apart. Serve these ribs at your next gathering with sides like coleslaw, baked beans, or cornbread for a complete BBQ experience. Your friends and family will be begging for your secret recipe, and you can proudly share how easy it is to achieve this mouthwatering dish with your electric smoker!

Smoked Salmon

Smoked Salmon is a delicacy that offers a rich, smoky flavor paired with the natural taste of fish. This recipe is perfect for impressing guests at a brunch or gathering. By using a simple brine and smoking process, you can create tender, flavorful salmon that can be enjoyed on its own, in salads, or as part of a seafood platter.

Ingredients:

• 2 lbs salmon fillet, skin on
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons black pepper
• 1 tablespoon dill (fresh or dried)
• 1 tablespoon lemon zest
• Wood chips (preferably apple or alder)

Instructions:

1. Prepare the Brine: In a bowl, combine kosher salt, brown sugar, black pepper, dill, and lemon zest. Mix well.
2. Brine the Salmon: Place the salmon in a shallow dish and rub the brine mixture evenly over the flesh side. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt and sugar. Pat dry with paper towels.
4. Preheat the Smoker: Set your Masterbuilt electric smoker to 200°F (93°C). Add wood chips to the smoker box.
5. Smoke the Salmon: Place the salmon skin-side down on a smoker-safe rack. Smoke for about 1 to 2 hours, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
6. Cool and Serve: Let the smoked salmon cool slightly before slicing. Serve warm or cold, garnished with fresh herbs, lemon wedges, or your favorite dipping sauce.

Smoked Salmon is an elegant and flavorful dish that elevates any meal or gathering. The brining process enhances the natural flavor of the fish while the smoking adds a delightful depth. This versatile dish can be served on bagels with cream cheese, flaked into salads, or enjoyed straight from the smoker. The Masterbuilt electric smoker makes the process simple and accessible, allowing you to create this gourmet treat at home. Enjoy the fruits of your labor as you impress your friends and family with this delicious smoked salmon!

Smoked Pork Tenderloin

Smoked Pork Tenderloin is a lean, flavorful cut of meat that benefits immensely from the smoky flavors of the Masterbuilt electric smoker. This recipe combines a sweet and savory marinade with a perfect smoking technique, resulting in tender, juicy pork that’s perfect for a weeknight dinner or special occasion.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Wood chips (preferably cherry or hickory)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together soy sauce, apple cider vinegar, honey, Dijon mustard, garlic, black pepper, and smoked paprika.
2. Marinate the Pork: Place the pork tenderloins in a resealable bag or shallow dish and pour the marinade over the meat. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Pork: Remove the pork from the marinade and let excess drip off. Place the tenderloins in the smoker and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
5. Rest and Slice: Remove the pork from the smoker and let it rest for about 10 minutes before slicing into medallions. Serve with your favorite sides.

Smoked Pork Tenderloin is a delightful dish that combines the rich flavors of the marinade with the subtle smokiness from the electric smoker. The tenderloin remains juicy and flavorful, making it a fantastic choice for a family dinner or entertaining guests. Pair it with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal. The Masterbuilt electric smoker simplifies the process, allowing you to enjoy delicious, perfectly smoked pork without the guesswork. This recipe is bound to become a favorite in your home!

Smoked Vegetable Medley

A Smoked Vegetable Medley is a healthy and vibrant dish that highlights the natural flavors of fresh vegetables. Smoking enhances their taste, making them a perfect side dish or a light main course. This recipe allows for creativity, as you can use your favorite seasonal vegetables to create a deliciously smoky medley.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, halved
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Wood chips (preferably hickory or mesquite)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine zucchini, bell pepper, onion, cherry tomatoes, and mushrooms.
2. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper. Pour over the vegetables and toss to coat evenly.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Vegetables: Place the vegetables in a smoker-safe dish or on a grill mat. Smoke for about 1 to 1.5 hours, or until the vegetables are tender and infused with smoky flavor.
5. Serve: Remove from the smoker and serve warm as a side dish or over a bed of grains for a light main course.

The Smoked Vegetable Medley is a fantastic way to enjoy seasonal produce while adding a delicious smoky twist. Each vegetable takes on a unique flavor profile, creating a colorful and nutritious dish that pairs well with various main courses. This recipe is not only versatile, allowing you to mix and match vegetables, but also easy to prepare with your Masterbuilt electric smoker. Enjoy these smoked vegetables as a healthy side dish at your next barbecue or as part of a vegetarian meal. With this recipe, you can elevate your vegetable dishes to new heights!

Smoked Beef Brisket

Smoked Beef Brisket is a classic barbecue dish that is both flavorful and impressive. The slow smoking process breaks down the tough fibers of the brisket, resulting in tender, juicy meat with a smoky flavor that is hard to beat. This recipe is perfect for gatherings, special occasions, or any time you want to treat yourself to a delicious, hearty meal.

Ingredients:

• 5 lbs beef brisket, trimmed
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon cayenne pepper (optional, for heat)
• Wood chips (preferably hickory or oak)

Instructions:

1. Prepare the Rub: In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne pepper (if using).
2. Season the Brisket: Generously rub the spice mixture all over the brisket, ensuring it’s evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Brisket: Place the brisket fat-side up on the smoker rack. Smoke for about 10 to 12 hours, or until the internal temperature reaches 190°F (88°C) to 205°F (96°C). For the best results, use a meat thermometer to monitor the temperature.
5. Rest and Slice: Once done, remove the brisket from the smoker and wrap it in foil. Let it rest for about 1 hour before slicing against the grain. Serve with your favorite barbecue sauce.

Smoked Beef Brisket is the centerpiece of any barbecue feast, offering a melt-in-your-mouth texture and robust flavor that will leave everyone wanting more. The long smoking process enhances the meat’s richness, and the dry rub creates a delicious crust that locks in moisture. Serve it with classic sides like coleslaw, baked beans, or cornbread for a truly memorable meal. With the Masterbuilt electric smoker, achieving this mouthwatering brisket is easier than ever, making it a perfect choice for both novice and experienced pitmasters alike. Enjoy the fruits of your labor and the praise from your guests!

Smoked Mac and Cheese

Smoked Mac and Cheese combines the comfort of a classic dish with the rich, smoky flavors from your Masterbuilt electric smoker. This creamy, cheesy pasta is elevated by the addition of smoked cheese and a hint of wood smoke, making it a unique side dish or main course that’s sure to please both kids and adults alike.

Ingredients:

• 1 lb elbow macaroni
• 4 cups shredded smoked cheddar cheese
• 2 cups shredded mozzarella cheese
• 4 cups milk
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)
• Wood chips (preferably apple or hickory)

Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Cook the 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 to form a roux, cooking for about 2 minutes. Gradually whisk in the milk, stirring until the mixture thickens. Add garlic powder, onion powder, salt, and pepper. Remove from heat and stir in smoked cheddar and mozzarella until melted and smooth.
3. Combine: In a large bowl, combine the cooked macaroni with the cheese sauce. Mix well until all pasta is coated.
4. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
5. Smoke the Mac and Cheese: Transfer the mac and cheese into a smoker-safe dish. If desired, sprinkle breadcrumbs on top for added crunch. Smoke for about 1 to 1.5 hours, stirring occasionally, until heated through and slightly smoky.
6. Serve: Remove from the smoker and let it cool for a few minutes before serving.

Smoked Mac and Cheese is a comforting dish that brings a new dimension to the traditional recipe. The creamy texture combined with the smoky flavor creates an unforgettable experience that pairs beautifully with barbecued meats or can stand alone as a satisfying meal. The versatility of this dish allows you to customize it with different cheeses, spices, or add-ins like bacon or jalapeños for a spicy kick. With the help of your Masterbuilt electric smoker, you can easily create this gourmet comfort food that will be a hit at your next gathering. Enjoy the smiles and satisfied sighs from your family and friends as they indulge in this smoky, cheesy delight!

Smoked Whole Chicken

Smoked Whole Chicken is a flavorful, juicy dish that’s perfect for a family dinner or a gathering with friends. The smoking process infuses the chicken with a rich, smoky flavor while keeping the meat moist and tender. This recipe is not only simple but also versatile, allowing you to experiment with different seasonings and wood chips.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 1/4 cup olive oil
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional, for heat)
• Wood chips (preferably apple or cherry)

Instructions:

1. Prepare the Chicken: Pat the chicken dry with paper towels. Rub the olive oil all over the chicken, ensuring it’s evenly coated.
2. Make the Dry Rub: In a bowl, combine kosher salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Rub the spice mixture generously all over the chicken, including inside the cavity.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 250°F (121°C). Add wood chips to the smoker box.
4. Smoke the Chicken: Place the chicken breast-side up in the smoker. Smoke for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs.
5. Rest and Serve: Once done, remove the chicken from the smoker and let it rest for about 10-15 minutes before carving. Serve with your favorite sides and sauces.

Smoked Whole Chicken is a delightful dish that will make any meal feel special. The combination of juicy meat, crispy skin, and smoky flavor creates a mouthwatering experience that’s hard to resist. This recipe is perfect for feeding a crowd or enjoying as leftovers throughout the week. The Masterbuilt electric smoker simplifies the process, making it easy to achieve perfect results every time. Pair your smoked chicken with sides like coleslaw, potato salad, or cornbread for a complete barbecue feast. Your family and friends will be asking for seconds as they savor the smoky, succulent goodness of this delicious chicken!

Smoked Pork Ribs

Smoked Pork Ribs are a staple in barbecue cuisine, beloved for their tender, fall-off-the-bone meat and rich, smoky flavor. This recipe takes advantage of the low and slow cooking method of your Masterbuilt electric smoker, ensuring that every bite is infused with a mouthwatering blend of spices and smoke. Perfect for summer cookouts or family gatherings, these ribs are sure to become a favorite at your table.

Ingredients:

• 2 racks of pork ribs (baby back or spare ribs)
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper (optional, for heat)
• Wood chips (preferably hickory or cherry)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs. Rinse and pat them dry with paper towels.
2. Apply the Mustard: Spread a thin layer of yellow mustard over the ribs. This helps the dry rub adhere and adds a subtle tanginess.
3. Make the Dry Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt, and cayenne pepper (if using). Generously apply the rub over the ribs, ensuring they are well-coated on both sides.
4. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
5. Smoke the Ribs: Place the ribs in the smoker bone-side down. Smoke for about 5 to 6 hours, spritzing with apple juice or a mixture of vinegar and water every hour to keep the ribs moist.
6. Check for Doneness: The ribs are done when they are tender and the meat has pulled back from the bones. You can also check the internal temperature; it should reach around 190°F (88°C).
7. Rest and Serve: Remove the ribs from the smoker and let them rest for about 10-15 minutes. Slice and serve with your favorite barbecue sauce.

Smoked Pork Ribs are the epitome of barbecue excellence, combining a sweet and spicy dry rub with the smoky flavor imparted by the Masterbuilt electric smoker. Each bite melts in your mouth, making them an irresistible addition to any meal. These ribs are perfect for serving at parties or enjoying during family gatherings, as they are sure to impress both friends and family. Pair them with classic sides like baked beans, coleslaw, or cornbread for a complete barbecue experience. Once you try this recipe, you’ll want to add smoked ribs to your regular cooking rotation!

Smoked Salmon

Smoked Salmon is a luxurious dish that showcases the delicate flavors of the fish while being enriched by the smoking process. The result is a beautifully cooked salmon with a tender, flaky texture and a subtle smokiness that elevates it to gourmet status. This recipe is perfect for special occasions, brunch, or as a sophisticated appetizer.

Ingredients:

• 2 lbs salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 2 tablespoons black pepper
• 1 tablespoon dill weed (optional)
• 1 tablespoon lemon zest (optional)
• Wood chips (preferably alder or maple)

Instructions:

1. Prepare the Brine: In a bowl, mix together brown sugar, kosher salt, black pepper, dill weed, and lemon zest. This will be your dry brine.
2. Brine the Salmon: Place the salmon in a shallow dish, skin-side down. Rub the brine mixture generously over the flesh of the salmon. Cover and refrigerate for at least 4 hours or up to overnight.
3. Rinse and Dry: After brining, remove the salmon from the refrigerator and rinse it under cold water to remove excess salt. Pat it dry with paper towels.
4. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
5. Smoke the Salmon: Place the salmon on the smoker rack, skin-side down. Smoke for about 1 to 2 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
6. Serve: Once done, remove the salmon from the smoker and let it rest for a few minutes before slicing. Serve it warm or chilled, with bagels, cream cheese, and capers for a delightful presentation.

Smoked Salmon is a delightful dish that brings a touch of elegance to any meal. The gentle smokiness complements the natural richness of the salmon, creating a unique flavor profile that is both savory and slightly sweet. This recipe is incredibly versatile; it can be served as an appetizer, in salads, or even as a topping for pasta. The Masterbuilt electric smoker makes it easy to achieve restaurant-quality smoked salmon at home, allowing you to impress your guests with your culinary skills. Enjoy this luxurious dish for brunch, a special occasion, or simply as a treat for yourself!

Smoked Stuffed Bell Peppers

Smoked Stuffed Bell Peppers are a colorful and nutritious dish that combines the sweet flavors of bell peppers with a savory filling of meat, rice, and spices. Smoking these peppers infuses them with a delicious smokiness while keeping them tender. This recipe is perfect for a hearty lunch or dinner and can be easily customized to suit your taste preferences.

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 can diced tomatoes (14.5 oz), drained
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Wood chips (preferably hickory or mesquite)

Instructions:

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling: In a skillet over medium heat, cook the ground meat, onion, and garlic until the meat is browned. Drain excess fat. Add the cooked rice, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Stir until combined and heated through.
3. Stuff the Peppers: Preheat the smoker to 225°F (107°C). Stuff each bell pepper with the meat mixture, pressing down gently to pack it in. Top with shredded cheese.
4. Smoke the Peppers: Place the stuffed peppers in the smoker. Smoke for about 1.5 to 2 hours or until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Once done, remove from the smoker and let cool slightly before serving. Enjoy warm.

Smoked Stuffed Bell Peppers are not only visually appealing but also packed with flavor and nutrition. The smoky aroma enhances the filling, making every bite a delicious experience. This dish is incredibly versatile; feel free to experiment with different proteins, grains, or vegetables to suit your taste. The Masterbuilt electric smoker makes it simple to prepare these stuffed peppers, turning a humble meal into a gourmet delight. Serve them as a satisfying main course for a family dinner or as a colorful side dish at your next barbecue gathering. Your taste buds will thank you!

Smoked Chicken Thighs

Smoked Chicken Thighs are a flavorful and juicy option that showcases the versatility of your Masterbuilt electric smoker. The thighs are marinated in a zesty blend of spices and then smoked to perfection, resulting in tender meat with crispy skin. This dish is perfect for weeknight dinners or weekend gatherings, and it pairs beautifully with a variety of sides.

Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Wood chips (preferably hickory or applewood)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, apple cider vinegar, soy sauce, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the thighs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 250°F (121°C). Add wood chips to the smoker box.
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. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Rest and Serve: Once done, remove the chicken from the smoker and let it rest for 5-10 minutes before serving. This allows the juices to redistribute.

Smoked Chicken Thighs are a fantastic addition to your grilling repertoire, combining the smoky flavor with a juicy, tender texture that everyone will love. The marinade infuses the chicken with a savory sweetness, while the smoking process creates a delicious crispy skin that adds a delightful crunch. These thighs are versatile and can be served with a variety of sides, from coleslaw to baked potatoes. Whether you’re hosting a gathering or enjoying a quiet dinner at home, these smoked chicken thighs are sure to satisfy your cravings and impress your guests.

Smoked Mac and Cheese

Smoked Mac and Cheese takes a classic comfort food favorite and elevates it with a smoky twist. This creamy, cheesy pasta dish is infused with flavors from the smoker, making it an indulgent side or main course. Perfect for potlucks, barbecues, or family dinners, this recipe is sure to be a crowd-pleaser.

Ingredients:

• 1 lb elbow macaroni
• 4 cups sharp cheddar cheese, shredded
• 1 cup smoked gouda cheese, shredded
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)
• Wood chips (preferably hickory or cherry)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
2. Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly. Gradually add the milk, whisking to prevent lumps. Continue to cook until the sauce thickens, about 5-7 minutes.
3. Add the Cheese: Remove the saucepan from heat and stir in the cheddar and gouda cheeses until melted and smooth. Add garlic powder, onion powder, mustard powder, salt, and pepper.
4. Combine and Smoke: Preheat your Masterbuilt electric smoker to 225°F (107°C). In a large bowl, combine the cooked macaroni and cheese sauce, mixing until the pasta is well coated. If desired, transfer the mixture to a baking dish. If using breadcrumbs, sprinkle them on top.
5. Smoke the Mac and Cheese: Place the dish in the smoker and smoke for about 1-1.5 hours. This will allow the flavors to meld and give a delicious smoky aroma to the dish.
6. Serve: Once done, remove from the smoker and let cool slightly before serving.

Smoked Mac and Cheese is a rich and flavorful dish that takes traditional comfort food to the next level. The combination of sharp cheddar and smoky gouda creates a creamy, irresistible sauce, while the smoking process adds a depth of flavor that elevates this classic side. Whether served alongside grilled meats or as a standalone dish, this mac and cheese will become a favorite at any gathering. It’s the perfect way to impress guests or indulge in a comforting meal at home, and you can customize it with different cheeses or add-ins like bacon or jalapeños for an extra kick.

Smoked Beef Brisket

Smoked Beef Brisket is a barbecue classic that delivers unparalleled flavor and tenderness when cooked low and slow in your Masterbuilt electric smoker. The key to a great brisket is patience, allowing the meat to absorb the smoky flavor while it breaks down the connective tissues, resulting in a melt-in-your-mouth experience. This dish is perfect for special occasions or casual get-togethers and is sure to be the star of the meal.

Ingredients:

• 5-7 lb beef brisket (flat cut)
• 1/4 cup mustard (yellow or Dijon)
• 1/4 cup coarse salt
• 1/4 cup black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional)
• Wood chips (preferably oak or mesquite)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rinse and pat dry.
2. Apply the Rub: In a small bowl, mix together mustard, salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using). Rub the mixture all over the brisket, ensuring an even coating. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
3. Preheat the Smoker: Set your Masterbuilt electric smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Brisket: Remove the brisket from the refrigerator and let it come to room temperature for about 30 minutes. Place it in the smoker, fat side up. Smoke for approximately 12 to 14 hours, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C). Wrap the brisket in foil halfway through cooking to retain moisture.
5. Rest and Serve: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain. This allows the juices to redistribute for maximum flavor.

Smoked Beef Brisket is the pinnacle of barbecue perfection, offering an explosion of flavor with every tender slice. The combination of the dry rub and slow smoking process creates a beautiful bark while keeping the meat juicy and flavorful. This dish is ideal for gatherings, celebrations, or simply as a treat for yourself. Serve it with classic sides like coleslaw, baked beans, or cornbread for a complete barbecue feast. The Masterbuilt electric smoker makes it easy to achieve that perfect brisket, so gather your friends and family and enjoy a true smoked delicacy that will have everyone coming back for seconds!

Note: More recipes are coming soon!