30+ Delicious Masterbuilt Propane Smoker Recipes to Try Today!

Are you ready to elevate your outdoor cooking game? The Masterbuilt propane smoker is a game-changer for backyard chefs and barbecue enthusiasts alike.

With its user-friendly design and reliable performance, this smoker allows you to infuse rich, smoky flavors into a variety of meats, vegetables, and even desserts. In this article, we’ve curated 30+ mouthwatering recipes that showcase the versatility of your Masterbuilt propane smoker.

Whether you’re craving tender, smoked ribs, savory vegetables, or sweet desserts, these recipes cater to all tastes and occasions.

Get ready to impress your friends and family with your newfound culinary skills!

30+ Delicious Masterbuilt Propane Smoker Recipes to Try Today!

In conclusion, the Masterbuilt propane smoker is an excellent investment for anyone looking to explore the world of smoking and elevate their outdoor cooking experience.

With 30+ tantalizing recipes at your fingertips, you can experiment with various flavors, techniques, and ingredients that will surely delight your taste buds and impress your guests.

Whether you’re a seasoned pitmaster or a novice looking to try something new, there’s a recipe for everyone in this collection.

So, fire up your smoker, gather your ingredients, and embark on a delicious journey of smoky goodness that will keep everyone coming back for more.

Happy smoking!

Smoked Honey-Glazed Salmon

This Smoked Honey-Glazed Salmon combines the natural richness of salmon with a sweet and savory glaze that enhances its flavor. The low and slow smoking process in the Masterbuilt propane smoker infuses the fish with a delicate smoky aroma, while the honey and soy sauce create a beautiful caramelized finish. This dish is perfect for impressing guests at a dinner party or for a cozy family meal.

Ingredients:

• 2 pounds salmon fillet (skin-on)
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Wood chips (preferably applewood or cherrywood)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the soy sauce, honey, Dijon mustard, olive oil, garlic powder, black pepper, and smoked paprika.
2. Marinate the Salmon: Place the salmon fillet in a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring it is 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: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Salmon: Remove the salmon from the marinade and let it come to room temperature for about 30 minutes. Place the salmon skin-side down on the smoker rack. Close the lid and smoke for about 1 to 1.5 hours or until the internal temperature reaches 145°F (63°C).
5. Glaze the Salmon: In the last 15 minutes of smoking, brush additional honey on top of the salmon to create a glossy finish.
6. Rest and Serve: Once cooked, remove the salmon from the smoker and let it rest for 5 minutes. Slice and serve warm.

The Smoked Honey-Glazed Salmon is a testament to the beauty of simplicity in cooking. The smoking process not only preserves the moisture of the salmon but also enhances its flavor profile with rich, smoky notes. The combination of honey and soy sauce creates a delightful balance of sweet and savory, making it a dish that appeals to both seafood lovers and those who may be hesitant about trying fish. Pair this salmon with a fresh green salad or some roasted vegetables for a complete and healthy meal.

Smoked BBQ Pulled Pork

This Smoked BBQ Pulled Pork recipe transforms a simple pork shoulder into a flavorful, tender dish that’s perfect for sandwiches, tacos, or simply on its own. The combination of spices and the long smoking time in the Masterbuilt propane smoker allows the meat to absorb a rich smoky flavor while becoming perfectly tender. Serve it with your favorite barbecue sauce for an unforgettable meal.

Ingredients:

• 4-5 pounds pork shoulder (butt)
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 cup apple cider vinegar (for spritzing)
• Wood chips (hickory or oak)

Instructions:

1. Prepare the Rub: In a small bowl, mix together paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create a dry rub.
2. Season the Pork: Trim excess fat from the pork shoulder and apply the dry rub generously over the entire surface of the meat. Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight for best results.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Pork: Place the pork shoulder in the smoker and smoke for 8-10 hours, spritzing with apple cider vinegar every hour to keep the meat moist. The pork is done when it reaches an internal temperature of 195-205°F (90-96°C).
5. Rest and Shred: Once cooked, remove the pork 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.
6. Serve: Serve the pulled pork on buns with barbecue sauce or as a main dish with sides of coleslaw and baked beans.

This Smoked BBQ Pulled Pork recipe is the epitome of comfort food. The long smoking time ensures that the meat is infused with deep, complex flavors, while the careful seasoning adds a delightful depth to every bite. This dish is incredibly versatile; whether served on a bun for a casual gathering or plated elegantly for a family dinner, it is bound to be a hit. Make sure to have plenty of napkins on hand—this is a meal you’ll want to savor bite by bite.

Smoked Applewood-Brined Chicken

The Smoked Applewood-Brined Chicken is an easy yet flavorful recipe that showcases the versatility of your Masterbuilt propane smoker. Brining the chicken in a mixture of salt, sugar, and aromatic spices not only enhances the flavor but also keeps the meat juicy during the smoking process. The addition of applewood chips gives the chicken a subtle sweetness, making it a delightful dish for any occasion.

Ingredients:

• 4 chicken breasts (bone-in, skin-on)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 quart water
• Wood chips (applewood)

Instructions:

1. Prepare the Brine: In a large pot, combine the water, kosher salt, brown sugar, black pepper, garlic powder, onion powder, thyme, and rosemary. Stir until the salt and sugar are dissolved.
2. Brine the Chicken: Place the chicken breasts in a large resealable plastic bag or a container. Pour the brine over the chicken, ensuring it is fully submerged. Seal the bag or cover the container and refrigerate for 2-4 hours.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 250°F (121°C). Add the applewood chips to the smoker box.
4. Smoke the Chicken: Remove the chicken from the brine and pat it dry with paper towels. Place the chicken in the smoker, skin-side up, and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
5. Rest and Serve: Once done, remove the chicken from the smoker and let it rest for 10 minutes before serving. This allows the juices to redistribute for maximum flavor.

The Smoked Applewood-Brined Chicken is a deliciously juicy dish that highlights the benefits of brining and smoking. The brining process not only enhances the chicken’s flavor but also locks in moisture, ensuring every bite is tender and satisfying. The light sweetness from the applewood complements the spices perfectly, making it a great option for family dinners or backyard barbecues. Serve this chicken with your favorite sides, like roasted vegetables or a fresh salad, for a well-rounded meal that everyone will love.

Smoked Garlic and Herb Butter Steak

This Smoked Garlic and Herb Butter Steak recipe elevates a classic steak dinner to new heights with the addition of aromatic herbs and garlic-infused butter. The Masterbuilt propane smoker allows the steak to absorb the smoky flavors while maintaining its tenderness. Finished with a homemade herb butter, this dish is perfect for a special occasion or a weekend dinner that impresses without much fuss.

Ingredients:

• 2 ribeye steaks (about 1.5 inches thick)
• Salt and black pepper (to taste)
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Wood chips (hickory or mesquite)

Instructions:

1. Prepare the Herb Butter: In a small bowl, mix the softened butter, minced garlic, parsley, thyme, and rosemary until well combined. Place the herb butter on a piece of plastic wrap, roll it into a log, and refrigerate until firm.
2. Season the Steaks: Generously season the ribeye steaks with salt and black pepper on both sides. Allow them to come to room temperature for about 30 minutes before smoking.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Steaks: Place the steaks in the smoker and smoke for about 1 hour, or until they reach an internal temperature of 110°F (43°C) for medium-rare. This allows the smoky flavor to infuse the meat without cooking it too quickly.
5. Sear the Steaks: Remove the steaks from the smoker and let them rest for 10 minutes. Preheat a cast-iron skillet or grill pan over high heat. Sear the steaks for 2-3 minutes on each side to develop a crust and achieve your desired doneness.
6. Finish with Herb Butter: Remove the steaks from the skillet and top with slices of the chilled herb butter. Allow it to melt over the hot steaks before serving.

The Smoked Garlic and Herb Butter Steak is a delightful way to enjoy the robust flavors of a perfectly smoked steak combined with the richness of herbed butter. The smoking process ensures that the steak remains juicy and flavorful, while the finishing touch of garlic and herbs takes it to another level. This dish is perfect for a celebratory meal or a cozy date night at home, paired beautifully with sides like grilled asparagus or a loaded baked potato for a satisfying and indulgent experience.

Smoked Spicy Chipotle Chicken Wings

Smoked Spicy Chipotle Chicken Wings are a crowd-pleasing appetizer that brings heat and flavor to your gatherings. Using chipotle powder and a homemade marinade, these wings are infused with smoky goodness from the Masterbuilt propane smoker. They are perfect for game day, BBQs, or any party where finger foods are a must.

Ingredients:

• 3 pounds chicken wings
• 1/4 cup olive oil
• 2 tablespoons chipotle powder
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (hickory or cherry)

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, chipotle powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
2. Marinate the Wings: Add the chicken wings to the bowl and toss until they are fully coated with the marinade. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 250°F (121°C). Add the wood chips to the smoker box.
4. Smoke the Wings: Place the wings directly on the smoker racks in a single layer. Smoke for 2 to 2.5 hours, or until the wings are cooked through and have an internal temperature of 165°F (74°C). For extra crispiness, you can increase the temperature to 300°F (149°C) for the last 30 minutes.
5. Serve: Remove the wings from the smoker and let them rest for a few minutes before serving. Serve with your favorite dipping sauces like ranch or blue cheese dressing.

These Smoked Spicy Chipotle Chicken Wings are sure to be a hit at any gathering, offering a perfect blend of smoky and spicy flavors that keep guests coming back for more. The marinating process allows the spices to penetrate deep into the wings, resulting in a mouthwatering taste experience. Ideal for game day or backyard BBQs, these wings pair perfectly with cold drinks and a lively atmosphere, making them the ultimate finger food that everyone can enjoy.

Smoked Citrus Herb Whole Chicken

The Smoked Citrus Herb Whole Chicken is a flavorful and visually appealing dish that showcases the versatility of your Masterbuilt propane smoker. Infused with fresh herbs and zesty citrus, this chicken is not only tender and juicy but also bursting with flavor. It’s perfect for family dinners or when you want to impress guests with minimal effort.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 2 oranges (one for juice and one for stuffing)
• 1 lemon (for stuffing)
• 4 cloves garlic, smashed
• 1/4 cup olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• Wood chips (applewood or cherry)

Instructions:

1. Prepare the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.
2. Season the Chicken: In a small bowl, mix together olive oil, thyme, rosemary, salt, and black pepper. Rub this mixture all over the chicken, including under the skin for maximum flavor.
3. Stuff the Chicken: Squeeze the juice of one orange into the cavity of the chicken. Stuff the cavity with the remaining orange (cut into quarters), lemon (cut into quarters), and smashed garlic cloves.
4. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 250°F (121°C). Add the wood chips to the smoker box.
5. Smoke the Chicken: Place the chicken breast-side up in the smoker. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer for accuracy.
6. Rest and Serve: Once cooked, remove the chicken from the smoker and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.

The Smoked Citrus Herb Whole Chicken is a delightful centerpiece for any meal, offering a beautiful presentation and a burst of fresh flavors. The combination of citrus and herbs not only enhances the taste but also keeps the chicken juicy and tender throughout the smoking process. This dish is perfect for family gatherings or special occasions, served alongside roasted vegetables or a light salad for a complete and satisfying meal. The leftovers, if there are any, can be transformed into salads, sandwiches, or soups, making this a versatile recipe you’ll want to return to again and again.

Smoked Maple-Glazed Salmon

The Smoked Maple-Glazed Salmon is a perfect dish that balances the richness of salmon with the sweetness of maple syrup and a hint of smokiness. Smoking salmon enhances its natural flavors while the maple glaze caramelizes beautifully, resulting in a tender and flavorful dish. This recipe is not only simple to prepare but also makes for an elegant centerpiece for any meal, making it ideal for special occasions or a lovely dinner at home.

Ingredients:

• 2 pounds salmon fillet (skin on)
• 1/2 cup pure maple syrup
• 1/4 cup soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon black pepper
• Wood chips (alder or applewood)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, lemon juice, and black pepper until well combined. Reserve 1/4 cup of the marinade for glazing later.
2. Marinate the Salmon: Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring it is well coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Salmon: Remove the salmon from the marinade and let any excess drip off. Place the salmon skin-side down on the smoker racks. Smoke for about 1 to 1.5 hours or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
5. Glaze and Finish: Brush the reserved marinade over the salmon during the last 15 minutes of smoking for a glossy finish.
6. Serve: Remove the salmon from the smoker and let it rest for a few minutes before slicing and serving.

The Smoked Maple-Glazed Salmon is a delightful dish that brings together sweet and savory flavors in perfect harmony. The slow smoking process adds depth to the salmon, while the maple glaze creates a beautiful caramelized finish. This dish can be served on its own, over a bed of rice, or paired with seasonal vegetables for a complete meal. Whether you’re hosting a dinner party or simply indulging in a family meal, this recipe is sure to impress with its stunning presentation and delectable taste.

Smoked BBQ Pulled Pork

Smoked BBQ Pulled Pork is a classic dish that transforms a simple pork shoulder into a tender, flavorful masterpiece through the magic of low and slow smoking. The spices and wood smoke infuse the meat, while the long cooking time breaks down the collagen, making it melt-in-your-mouth tender. This recipe is perfect for gatherings, serving as a main dish or a filling for sandwiches and tacos.

Ingredients:

• 5-7 pounds pork shoulder (also known as pork butt)
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips (hickory or pecan)

Instructions:

1. Prepare the Rub: In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well.
2. Season the Pork: Rub the yellow mustard all over the pork shoulder to help the spice rub adhere. Generously apply the spice rub over the entire surface of the meat, pressing it in to ensure it sticks.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Pork: Place the pork shoulder in the smoker, fat side up, and smoke for approximately 8-12 hours, or until the internal temperature reaches 195°F (90°C). This slow cooking process is crucial for breaking down the tough connective tissues.
5. Rest and Shred: Once the pork reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes. Shred the meat using two forks, discarding any large pieces of fat.
6. Serve: Serve the pulled pork on buns with your favorite BBQ sauce or alongside coleslaw and baked beans for a traditional BBQ feast.

Smoked BBQ Pulled Pork is the ultimate comfort food, delivering rich flavors and tender texture that everyone will love. The process of smoking allows the spices to penetrate deep into the meat, resulting in an irresistible taste that is both smoky and slightly sweet. Whether served on a bun as a classic pulled pork sandwich or alongside your favorite sides, this dish is perfect for gatherings, picnics, and family dinners, making it a staple in any BBQ lover’s recipe collection.

Smoked Vegetable Medley

The Smoked Vegetable Medley is a colorful and healthy dish that highlights the natural flavors of seasonal vegetables while adding a delicious smoky depth. This recipe is versatile, allowing you to use any combination of your favorite veggies, making it an ideal side dish for any meal. The smoking process brings out the sweetness in the vegetables, making this dish a fantastic accompaniment to grilled meats or as a stand-alone vegetarian option.

Ingredients:

• 2 bell peppers (red, yellow, or green), sliced
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, halved
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and black pepper (to taste)
• Wood chips (hickory or cherry)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the sliced bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms.
2. Make the Marinade: In a separate small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, oregano, salt, and black pepper. Pour this mixture over the vegetables and toss until evenly coated.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Vegetables: Place the marinated vegetables in a disposable aluminum pan or on a grill basket. Smoke for about 1-1.5 hours, or until the vegetables are tender and infused with smoky flavor.
5. Serve: Remove the smoked vegetables from the smoker and serve immediately as a side dish or toss them into salads, grain bowls, or pasta dishes.

The Smoked Vegetable Medley is a delicious and nutritious way to enjoy your favorite seasonal produce while adding a smoky twist. The slow smoking process enhances the flavors of the vegetables, resulting in a dish that is both vibrant and flavorful. This medley is not only a great side dish but also versatile enough to be incorporated into various meals, making it a staple for healthy eating. Perfect for barbecues, weeknight dinners, or meal prep, this recipe showcases the best of what your Masterbuilt propane smoker can do!

Smoked Brisket with Texas-Style Rub

Smoked Brisket with Texas-Style Rub is a quintessential dish in American barbecue, known for its rich flavors and tender, juicy meat. This recipe features a simple yet flavorful rub that enhances the natural taste of the beef while the smoking process transforms it into a melt-in-your-mouth delicacy. Perfect for gatherings or special occasions, this brisket will impress your guests and become a highlight of your barbecue repertoire.

Ingredients:

• 5-7 pounds beef brisket (flat cut)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips (mesquite or hickory)

Instructions:

1. Prepare the Rub: In a bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until well combined.
2. Season the Brisket: Trim any excess fat from the brisket, leaving about 1/4 inch of fat for moisture. Generously apply the rub all over the brisket, pressing it into the meat for maximum flavor. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight for best results.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Brisket: Place the brisket in the smoker, fat side up, and smoke for about 10-12 hours or until the internal temperature reaches 195°F (90°C). Use a meat thermometer to check the temperature, and avoid opening the smoker too often to maintain the heat.
5. Rest and Slice: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing against the grain.
6. Serve: Serve the brisket slices with your favorite barbecue sauce, pickles, and slices of bread for a true Texas-style experience.

Smoked Brisket with Texas-Style Rub is a labor of love that rewards you with incredible flavor and tenderness. The balance of spices in the rub perfectly complements the rich taste of the beef, while the low and slow smoking method creates a beautiful bark and juicy interior. Whether you’re serving it at a barbecue party or enjoying it at home, this brisket is sure to be a showstopper that will leave your guests raving about your smoking skills.

Smoked Garlic Herb Chicken Wings

Smoked Garlic Herb Chicken Wings are a flavorful and satisfying appetizer that brings together the irresistible crunch of wings with the smoky essence of the grill. Coated in a garlic herb marinade, these wings are perfect for game days, parties, or any casual gathering. The smoking process imparts a deep flavor while keeping the wings juicy and tender, making them a hit among family and friends.

Ingredients:

• 2 pounds chicken wings
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wood chips (applewood or cherry)

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and black pepper until well combined.
2. Marinate the Wings: Add the chicken wings to the bowl and toss them in the marinade until they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 250°F (121°C). Add the wood chips to the smoker box.
4. Smoke the Wings: Remove the wings from the marinade and let any excess drip off. Place the wings directly on the smoker racks or in a grilling basket. Smoke for about 1.5 to 2 hours or until the wings reach an internal temperature of 165°F (74°C) and have a nice golden-brown color.
5. Crisp Them Up (Optional): If you prefer crispy wings, you can finish them on a hot grill for 5-10 minutes after smoking to achieve extra crunch.
6. Serve: Serve the smoked wings hot, garnished with fresh herbs and your favorite dipping sauce, such as ranch or blue cheese dressing.

Smoked Garlic Herb Chicken Wings are a delightful combination of savory herbs and smoky goodness that elevates this classic appetizer. The marination process infuses the wings with rich flavors while smoking creates a tender, juicy texture. Perfect for entertaining or a cozy night in, these wings are sure to be a crowd-pleaser. Serve them alongside a variety of dipping sauces and watch them disappear in no time!

Smoked Applewood Bacon-Wrapped Asparagus

Smoked Applewood Bacon-Wrapped Asparagus is a fantastic side dish that combines the crispiness of bacon with the freshness of asparagus, enhanced by the fragrant aroma of applewood smoke. This dish not only offers a great way to enjoy your veggies but also adds a smoky twist that elevates the flavors. Perfect for barbecues, holiday meals, or any gathering, this recipe will impress your guests and add a touch of sophistication to your menu.

Ingredients:

• 1 pound asparagus, trimmed
• 8-10 slices of applewood bacon
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• Wood chips (applewood)

Instructions:

1. Prepare the Asparagus: In a large bowl, toss the trimmed asparagus with olive oil, garlic powder, salt, and black pepper until evenly coated.
2. Wrap the Asparagus: Take one slice of bacon and wrap it around each asparagus spear, starting at the bottom and spiraling up to the tip. Secure the ends with toothpicks if needed.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Bacon-Wrapped Asparagus: Place the wrapped asparagus directly on the smoker racks. Smoke for about 1 to 1.5 hours, or until the bacon is crispy and the asparagus is tender.
5. Serve: Remove from the smoker, discard the toothpicks if used, and serve hot as a delicious side dish or appetizer.

Smoked Applewood Bacon-Wrapped Asparagus is a show-stopping side dish that perfectly balances smoky, savory flavors with fresh, crisp vegetables. The bacon adds a delightful richness, while the asparagus retains its bright color and crunch. This dish is not only visually appealing but also packed with flavor, making it an excellent addition to any meal. Whether served alongside grilled meats or as a standalone treat, this recipe is sure to become a favorite at your gatherings.

Smoked Honey-Balsamic Glazed Carrots

Smoked Honey-Balsamic Glazed Carrots are a delightful side dish that marries the natural sweetness of carrots with a tangy, flavorful glaze. The smoking process adds a unique depth of flavor, making these glazed carrots a perfect complement to any main course. This recipe is not only simple to prepare but also visually stunning, showcasing vibrant colors and an irresistible shine. Ideal for holiday feasts or casual dinners, these carrots will impress your guests and elevate your table.

Ingredients:

• 1 pound baby carrots (or whole carrots, peeled and cut)
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• Wood chips (maple or cherry)

Instructions:

1. Prepare the Glaze: In a small saucepan, combine the honey, balsamic vinegar, olive oil, salt, black pepper, and garlic powder. Heat over medium-low until the mixture is warm and slightly thickened, about 3-5 minutes. Remove from heat and let cool.
2. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
3. Coat the Carrots: Place the baby carrots in a large bowl and pour the cooled glaze over them. Toss until the carrots are well coated.
4. Smoke the Carrots: Place the glazed carrots directly on the smoker racks or in a grill basket. Smoke for about 1 to 1.5 hours, or until the carrots are tender and have absorbed the smoky flavor.
5. Serve: Remove the carrots from the smoker, drizzle with any remaining glaze, and serve hot as a delicious side dish.

Smoked Honey-Balsamic Glazed Carrots bring a perfect balance of sweetness and acidity, enhanced by the aromatic smokiness. This dish not only adds a burst of color to your plate but also infuses your meal with layers of flavor that will have everyone asking for seconds. Whether served at a festive gathering or a simple weeknight dinner, these carrots are sure to be a favorite, showcasing the versatility of the smoker and the beauty of seasonal vegetables.

Smoked Sausage and Peppers Skewers

Smoked Sausage and Peppers Skewers are a hearty and flavorful dish perfect for outdoor gatherings or weeknight dinners. The combination of smoky sausage, colorful bell peppers, and onions creates a beautiful and satisfying meal that can be served on their own or alongside your favorite sides. These skewers are easy to prepare, making them an excellent option for any occasion, whether you’re hosting a barbecue or simply looking for a quick and delicious dinner idea.

Ingredients:

• 1 pound smoked sausage (such as kielbasa or andouille), cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 large onion, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Wood chips (hickory or mesquite)

Instructions:

1. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the sausage pieces, bell peppers, and onion chunks onto the skewers, alternating between the ingredients.
2. Season the Skewers: In a small bowl, mix together the olive oil, garlic powder, paprika, black pepper, and salt. Brush the mixture over the skewered ingredients to evenly coat them.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Skewers: Place the skewers directly on the smoker racks. Smoke for about 1.5 to 2 hours or until the sausage is heated through and the vegetables are tender with a smoky flavor.
5. Serve: Remove the skewers from the smoker and serve hot, garnished with fresh herbs if desired.

Smoked Sausage and Peppers Skewers are a versatile dish that combines savory flavors and vibrant colors. The slow smoking process infuses the sausage with rich, smoky notes, while the vegetables retain their crunch and freshness. These skewers are perfect for sharing at gatherings or enjoying as a satisfying meal on a busy weeknight. They showcase the convenience of smoking while delivering a taste experience that everyone will love.

Smoked Cherry-Glazed Pork Tenderloin

Smoked Cherry-Glazed Pork Tenderloin is a show-stopping main dish that combines the rich flavors of smoked pork with a sweet and tangy cherry glaze. This recipe highlights the versatility of the pork tenderloin, making it an excellent choice for both casual family dinners and elegant gatherings. The smoking process enhances the meat’s natural juiciness while the cherry glaze adds a beautiful finish that tantalizes the taste buds.

Ingredients:

• 1-1.5 pounds pork tenderloin
• 1 cup cherry preserves
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Wood chips (cherry or apple)

Instructions:

1. Prepare the Glaze: In a small saucepan, combine the cherry preserves, soy sauce, Dijon mustard, garlic powder, onion powder, black pepper, and salt. Heat over medium-low until the mixture is smooth and slightly thickened, about 5 minutes. Reserve half of the glaze for serving.
2. Season the Pork: Rub the pork tenderloin with the remaining cherry glaze to coat it evenly. Let it marinate for at least 30 minutes, or refrigerate for a few hours for deeper flavor.
3. Preheat the Smoker: Fill the water pan of the Masterbuilt propane smoker with water and preheat it to 225°F (107°C). Add the wood chips to the smoker box.
4. Smoke the Pork Tenderloin: Place the pork tenderloin directly on the smoker racks. Smoke for about 2 to 2.5 hours or until the internal temperature reaches 145°F (63°C). Baste with the reserved glaze during the last 30 minutes of smoking.
5. Rest and Serve: Remove the pork from the smoker and let it rest for 10 minutes before slicing. Serve with the remaining cherry glaze drizzled on top.

Smoked Cherry-Glazed Pork Tenderloin is a beautifully balanced dish that offers a combination of sweet and savory flavors. The cherry glaze enhances the pork’s natural richness, while the smoking process adds depth and complexity. This recipe is perfect for impressing guests at a dinner party or enjoying a special meal with loved ones. Its stunning presentation and exquisite flavor make it a standout choice that will have everyone asking for your secret recipe!

Note: More recipes are coming soon!