30+ Delicious Offset Smoker Recipes for Every Occasion

Barbecue enthusiasts know that nothing quite compares to the rich, smoky flavors achieved through offset smoking. The art of using an offset smoker allows for precision and creativity, producing tender and flavorful meats that are the centerpiece of any gathering.

Whether you’re a seasoned pitmaster or just starting out, discovering new recipes can elevate your smoking game and impress your friends and family. In this blog, we’ll explore 30+ offset smoker recipes that cater to a variety of tastes and occasions.

From succulent smoked briskets and mouthwatering pulled pork to delicate smoked salmon and flavorful vegetables, there’s something for everyone.

Get ready to fire up your smoker and embark on a culinary adventure that will leave your taste buds craving more!

30+ Delicious Offset Smoker Recipes for Every Occasion

As you delve into these 30+ offset smoker recipes, remember that smoking is as much about the process as it is about the end result. Each recipe offers a unique blend of flavors and techniques that can be tailored to suit your preferences.

Don’t hesitate to experiment with different wood chips, marinades, and rubs to create your signature dishes. The joy of offset smoking lies in its ability to bring people together, whether you’re hosting a backyard barbecue or enjoying a quiet evening at home.

So gather your ingredients, invite friends over, and embrace the art of smoking.

With these recipes in your arsenal, you’ll become a master of the smoker in no time, creating delicious memories one bite at a time.

Smoky BBQ Brisket

BBQ brisket is a classic dish that epitomizes the essence of American barbecue. The rich, smoky flavor paired with a tender, juicy texture makes it a favorite for gatherings and celebrations. This recipe guides you through the process of creating a perfectly smoked brisket, emphasizing the importance of seasoning, temperature control, and patience. With a simple rub and a low and slow smoking technique, you’ll achieve a melt-in-your-mouth brisket that your friends and family will rave about.

Ingredients

• 1 whole beef brisket (10-12 pounds)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional)
• 1 cup beef broth or apple juice (for spritzing)
• Wood chips (oak, hickory, or mesquite)

Instructions

1. Preparation: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Combine salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper in a bowl to create the rub. Generously apply the rub all over the brisket, ensuring even coverage. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
2. Preheat the Smoker: About an hour before you plan to smoke, preheat your offset smoker to 225°F (107°C). Use a combination of wood chips to achieve the desired smoky flavor.
3. Smoking: Place the brisket fat side up on the smoker grate. Smoke for approximately 1.5 hours per pound, maintaining a steady temperature. Use a meat thermometer to monitor the internal temperature, aiming for around 195-205°F (90-96°C) for optimal tenderness.
4. Spritzing: Every hour, spritz the brisket with beef broth or apple juice to keep it moist and enhance the flavor.
5. Wrapping: Once the brisket reaches an internal temperature of about 165°F (74°C), wrap it tightly in butcher paper or aluminum foil to help it cook faster and retain moisture.
6. Finishing Up: Continue smoking until the internal temperature reaches 195-205°F (90-96°C). Remove the brisket from the smoker and let it rest for at least 1 hour before slicing.

Smoking a brisket is as much about the journey as it is about the final dish. With patience and care, you can transform a tough cut of meat into a delicious centerpiece for your meal. This recipe not only highlights the rich flavors of the beef and spices but also demonstrates the artistry of smoking. Serve with classic sides like coleslaw, baked beans, or cornbread for a true barbecue feast. Remember, the key to a great brisket is low temperatures, quality wood, and time—so sit back, relax, and enjoy the smoky aroma wafting through the air.

Applewood Smoked Pork Ribs

Applewood smoked pork ribs offer a delightful balance of sweetness and smokiness that makes them a standout dish for any barbecue enthusiast. The natural sugars in the applewood chips complement the rich flavor of the pork, resulting in tender, flavorful ribs that are sure to impress. This recipe outlines a straightforward method for preparing and smoking ribs, from the dry rub to the perfect finish. Ideal for gatherings, these ribs can become a signature dish at your next backyard cookout.

Ingredients

• 2 racks of baby back ribs
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon black pepper
• 1 cup apple juice (for spritzing)
• Applewood chips

Instructions

1. Prep 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. Mix together the salt, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper in a bowl. Generously apply the rub to both sides of the ribs, massaging it in well. Let the ribs sit at room temperature for about 30 minutes.
2. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C). Add applewood chips to the firebox to create smoke.
3. Smoking the Ribs: Place the ribs on the smoker grate bone side down. Smoke for 3-4 hours, spritzing with apple juice every hour to keep them moist and flavorful.
4. Wrap the Ribs: After about 3 hours, wrap the ribs tightly in aluminum foil to help tenderize them. Before sealing, add a little apple juice for extra moisture. Return the wrapped ribs to the smoker for an additional 1-2 hours.
5. Finishing Touch: Remove the ribs from the foil and return them to the smoker for an additional 30 minutes to 1 hour. This allows the outer layer to crisp up and develop a beautiful glaze. If desired, you can brush on your favorite barbecue sauce during the last 15 minutes of smoking.
6. Serving: Once the ribs are tender and the internal temperature reaches about 190°F (88°C), remove them from the smoker. Let them rest for about 10 minutes before slicing between the bones.

Applewood smoked pork ribs are not only a feast for the eyes but also a tantalizing treat for the palate. The combination of the sweet applewood smoke and the savory dry rub creates a rib that is bursting with flavor. These ribs are perfect for sharing with friends and family, making them an ideal choice for parties or gatherings. Whether served alongside classic coleslaw or homemade potato salad, they are sure to be a hit. Remember, the key to success with smoking ribs is patience and attention to detail. Enjoy the process and savor the delicious results!

Herb-Crusted Smoked Salmon

Herb-crusted smoked salmon is a sophisticated dish that marries the delicate flavors of fish with the boldness of fresh herbs and spices. Smoking salmon brings out its natural richness while infusing it with a wonderful smoky aroma. This recipe will guide you through brining and smoking salmon fillets to achieve perfectly flaky, flavorful results. Whether served as an appetizer, on a bagel with cream cheese, or as part of a charcuterie board, this dish is sure to elevate any meal.

Ingredients

• 2 salmon fillets (skin-on, about 1.5 pounds each)
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon dried dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh thyme (chopped)
• Wood chips (alder or cherry)

Instructions

1. Brining the Salmon: In a bowl, combine the kosher salt, brown sugar, black pepper, dill, garlic powder, and onion powder. Place the salmon fillets in a shallow dish, and rub the brine mixture evenly over both sides of the fish. Cover and refrigerate for 4-6 hours to allow the flavors to penetrate.
2. Preparing the Smoker: Rinse the salmon under cold water to remove excess brine and pat dry. Preheat your offset smoker to 225°F (107°C) using alder or cherry wood chips for a mild, sweet flavor.
3. Herb Coating: In a small bowl, combine the chopped parsley and thyme. Press the herb mixture firmly onto the top of the salmon fillets to create a flavorful crust.
4. Smoking the Salmon: Place the salmon on the smoker grate skin side down. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). The salmon should flake easily with a fork and have a nice smoky flavor.
5. Cooling and Serving: Remove the salmon from the smoker and let it cool slightly. You can serve it warm or allow it to cool completely before refrigerating for later use.

Herb-crusted smoked salmon is an elegant and delicious option for any occasion, combining simplicity with sophistication. The balance of sweet and savory flavors, paired with the smoky aroma, creates a truly unforgettable dish. It’s not just a meal; it’s an experience that can transform your dining table into a gourmet feast. Serve it on a platter with crackers, cream cheese, and fresh veggies for a stunning appetizer or slice it for brunch on toasted bagels. Enjoy the fruits of your labor and impress your guests with this exquisite smoked salmon recipe!

Maple Glazed Smoked Chicken Wings

Smoked chicken wings are a crowd-pleasing appetizer that can elevate any gathering or game day. This recipe features a mouthwatering maple glaze that complements the smoky flavor of the wings beautifully. By smoking the wings low and slow, you ensure they remain tender and juicy while the glaze adds a touch of sweetness and a glossy finish. Perfectly seasoned and smoked, these wings are not only easy to prepare but also offer a delightful flavor experience that will have your guests coming back for more.

Ingredients

• 3 pounds chicken wings
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Wood chips (hickory or applewood)

Instructions

1. Prep the Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. In a large bowl, toss the wings with olive oil, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
2. Preheat the Smoker: Preheat your offset smoker to 250°F (121°C). Use hickory or applewood chips for a rich, sweet flavor.
3. Smoking the Wings: Place the wings on the smoker grate, ensuring they are not touching to allow for even smoke penetration. Smoke for about 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C) and have a nice, deep color.
4. Prepare the Maple Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, and apple cider vinegar. Heat over medium heat until warmed through and slightly thickened, stirring occasionally.
5. Glaze the Wings: In the last 30 minutes of smoking, brush the maple glaze generously over the wings every 10 minutes to build up a sticky, flavorful layer.
6. Serving: Once the wings are fully cooked and glazed, remove them from the smoker and let them rest for a few minutes before serving.

These maple glazed smoked chicken wings are a fantastic combination of sweet and smoky flavors that are sure to impress. The slow smoking process ensures the wings are incredibly juicy and tender, while the maple glaze adds a beautiful finish and irresistible taste. Perfect for game day, parties, or casual gatherings, these wings can be served with your favorite dipping sauces or alongside fresh veggies. Enjoy the satisfaction of creating a dish that combines bold flavors and comforting familiarity, making it a staple in your smoking repertoire.

Smoked Garlic and Herb Whole Chicken

A whole smoked chicken is an impressive dish that delivers deep, complex flavors and a juicy, tender texture. This recipe focuses on a garlic and herb seasoning that enhances the chicken’s natural flavor while the smoking process adds a rich, smoky aroma. Cooking a whole chicken in an offset smoker is not only rewarding but also allows you to feed a crowd easily. With a few simple ingredients and a low-and-slow cooking method, you can create a succulent meal that will be the centerpiece of any dinner table.

Ingredients

• 1 whole chicken (3-4 pounds)
• 1/4 cup olive oil
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon smoked paprika
• 4 cloves garlic (smashed)
• Fresh herbs (rosemary and thyme) for stuffing
• Wood chips (applewood or cherry)

Instructions

1. Preparation: Rinse the chicken under cold water and pat dry with paper towels. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika. Rub this mixture all over the chicken, ensuring to coat the inside cavity as well.
2. Stuffing the Chicken: Place the smashed garlic cloves and a few sprigs of fresh rosemary and thyme inside the cavity of the chicken for added flavor.
3. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C). Use applewood or cherry wood chips for a subtly sweet flavor that pairs well with chicken.
4. Smoking the Chicken: Place the chicken breast side up on the smoker grate. Smoke for approximately 4-5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check for doneness.
5. Resting: Once the chicken is fully cooked, remove it from the smoker and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful result.
6. Serving: Carve the chicken and serve with your favorite sides, such as roasted vegetables or a fresh salad.

Smoked garlic and herb whole chicken is a delightful dish that combines the flavors of garlic, herbs, and smoke into a juicy and tender centerpiece for any meal. The slow smoking process allows the chicken to absorb the aromatic flavors while remaining moist throughout. This recipe not only showcases the simplicity of preparing a whole chicken but also highlights the satisfaction of creating a beautifully smoked dish. Serve it at your next family gathering or dinner party, and watch as your guests marvel at the exquisite flavors and presentation. This chicken will surely become a favorite in your smoking repertoire!

Smoked Beef Short Ribs

Smoked beef short ribs are a luxurious and flavorful cut of meat that, when smoked properly, transforms into a tender, melt-in-your-mouth delight. This recipe emphasizes the importance of seasoning and low-and-slow cooking, allowing the beef to absorb the smoky flavor while breaking down the connective tissue for ultimate tenderness. Perfect for a special occasion or a weekend gathering, these short ribs are sure to impress with their rich flavor and fall-off-the-bone texture.

Ingredients

• 3-4 pounds beef short ribs
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional)
• 1 cup beef broth or red wine (for spritzing)
• Wood chips (oak or hickory)

Instructions

1. Preparation: Trim excess fat from the beef short ribs if needed, leaving a thin layer for flavor. In a bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Generously apply this rub to all sides of the ribs, ensuring an even coating. Let the ribs sit at room temperature for about 30 minutes to an hour.
2. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C), using oak or hickory wood chips to impart a robust smoky flavor.
3. Smoking the Ribs: Place the short ribs bone side down on the smoker grate. Smoke for about 6-8 hours, spritzing with beef broth or red wine every hour to keep them moist and enhance flavor.
4. Wrapping the Ribs: After about 4 hours of smoking, you can wrap the ribs in butcher paper or aluminum foil to help them cook faster and retain moisture. Return them to the smoker for the remaining cooking time.
5. Finishing Up: The short ribs are done when they reach an internal temperature of around 200°F (93°C) and are tender enough to pull apart easily. Remove them from the smoker and let them rest for at least 30 minutes before slicing.
6. Serving: Slice between the bones and serve with your favorite barbecue sauce, if desired, and sides such as coleslaw or cornbread.

Smoked beef short ribs are a testament to the beauty of low-and-slow cooking and the unique flavors that smoking brings to beef. The combination of spices creates a flavorful crust that complements the rich, tender meat beneath. Perfect for impressing guests at a barbecue or a cozy family dinner, these ribs offer a wonderful culinary experience. Enjoy the satisfaction of creating this decadent dish, and savor each bite as you share the joy of smoked flavors with your loved ones. Whether served at a special occasion or a casual gathering, smoked short ribs are guaranteed to be a highlight of any meal!

Smoked Pulled Pork Shoulder

Smoked pulled pork is a classic barbecue dish that brings a crowd together for a hearty, flavorful meal. This recipe highlights the beauty of using a pork shoulder, which becomes incredibly tender and juicy when cooked low and slow. The secret lies in the perfect rub and the long smoking time, allowing the pork to absorb a rich smoky flavor. Serve it with classic sides and barbecue sauce for an unforgettable meal that satisfies all palates.

Ingredients

• 4-6 pounds pork shoulder (butt)
• 2 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar (for spritzing)
• Wood chips (hickory or pecan)

Instructions

1. Prepare the Pork: Trim excess fat from the pork shoulder, leaving about 1/4 inch of fat for flavor. In a bowl, combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper. Rub this mixture generously all over the pork shoulder. Let it sit at room temperature for about 30 minutes or refrigerate overnight for deeper flavor.
2. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C). Use hickory or pecan wood chips for a robust, smoky flavor.
3. Smoking the Pork: Place the pork shoulder on the smoker grate, fat side up. Smoke for approximately 8-10 hours, spritzing with apple cider vinegar every hour to keep it moist and flavorful.
4. Wrapping (Optional): After about 6 hours, you can wrap the pork in butcher paper or aluminum foil to help retain moisture and speed up the cooking process.
5. Check for Doneness: The pork is done when it reaches an internal temperature of 195°F (90°C) to 205°F (96°C) and pulls apart easily with a fork.
6. Resting and Shredding: Remove the pork from the smoker and let it rest for at least 30 minutes. Then, shred the pork using two forks, discarding any large chunks of fat.
7. Serving: Serve the pulled pork on buns with your favorite barbecue sauce, coleslaw, and pickles, or alongside classic sides like baked beans and cornbread.

Smoked pulled pork shoulder is a true barbecue favorite that brings together family and friends for a satisfying meal. The combination of spices and slow smoking creates layers of flavor that are irresistible. Whether served as sandwiches or on its own, this dish embodies the essence of outdoor cooking and the joy of sharing good food. Enjoy the process of smoking this delicious pork, and watch as your guests savor every bite, creating lasting memories around the table.

Smoked Sausages with Peppers and Onions

Smoked sausages with peppers and onions is a simple yet flavorful dish that highlights the art of smoking sausages in your offset smoker. The sausages are infused with smoky goodness while being accompanied by sautéed bell peppers and onions that add sweetness and crunch. This recipe is perfect for a quick dinner or a laid-back barbecue, offering a delightful combination of textures and flavors that everyone will enjoy.

Ingredients

• 4-6 sausages (your choice: bratwurst, Italian, or smoked sausage)
• 2 tablespoons olive oil
• 2 bell peppers (sliced, any color)
• 1 large onion (sliced)
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• Wood chips (hickory or cherry)

Instructions

1. Prepare the Smoker: Preheat your offset smoker to 225°F (107°C). Add hickory or cherry wood chips for a sweet, smoky flavor.
2. Smoke the Sausages: Place the sausages directly on the smoker grate. Smoke for about 2-3 hours or until they reach an internal temperature of 160°F (71°C), turning occasionally for even cooking.
3. Sauté the Peppers and Onions: While the sausages are smoking, heat olive oil in a skillet over medium heat. Add sliced bell peppers and onions, seasoning with Italian seasoning, salt, and pepper. Sauté for 10-15 minutes, until the vegetables are soft and slightly caramelized.
4. Combining: Once the sausages are done, remove them from the smoker and let them rest for a few minutes. Slice the sausages and toss them with the sautéed peppers and onions.
5. Serving: Serve the smoked sausages with peppers and onions on buns, in tortillas, or on their own as a hearty side dish.

Smoked sausages with peppers and onions is a quick and satisfying dish that showcases the versatility of your offset smoker. The combination of smoky sausages with sweet, sautéed peppers and onions creates a flavor explosion that’s perfect for any gathering. Whether enjoyed as a casual meal or as part of a barbecue feast, this dish is sure to please. It’s an excellent way to experiment with different sausage varieties and seasonal vegetables, making it a great option for year-round cooking. Enjoy the vibrant flavors and the joy of grilling with friends and family!

Smoked Brisket with Coffee Rub

Smoked brisket is a true barbecue classic, and this recipe takes it up a notch with a coffee rub that adds depth and complexity to the meat. The long smoking process tenderizes the brisket while the coffee enhances the beefy flavor, creating a rich, aromatic crust. Perfect for gatherings, this dish is the epitome of low-and-slow cooking and promises to impress anyone who tries it.

Ingredients

• 5-8 pounds beef brisket (flat or whole)
• 1/4 cup ground coffee (medium roast)
• 1/4 cup brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional)
• Wood chips (oak or mesquite)

Instructions

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat for moisture. In a bowl, mix together ground coffee, brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, chili powder, and cayenne pepper. Rub this mixture generously all over the brisket and let it rest at room temperature for about 1 hour or refrigerate overnight.
2. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C), using oak or mesquite wood chips for a robust flavor.
3. Smoking the Brisket: Place the brisket on the smoker grate, fat side up. Smoke for approximately 12-14 hours, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C), ensuring the meat is tender and easily pulls apart.
4. Wrapping (Optional): After about 6-8 hours, you may choose to wrap the brisket in butcher paper or aluminum foil to retain moisture and speed up the cooking process.
5. Resting: Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful cut.
6. Serving: Slice the brisket against the grain and serve with your favorite barbecue sauce, pickles, and classic sides like coleslaw and cornbread.

Smoked brisket with coffee rub is a showstopper that epitomizes the art of barbecue. The rich flavors of the coffee rub complement the natural beefiness of the brisket, while the slow smoking process results in a tender and juicy final product. This dish is perfect for special occasions or gatherings where you want to impress guests with your smoking skills. Enjoy the process of mastering this classic barbecue favorite, and relish the joy of sharing this deliciously smoky brisket with friends and family. It’s sure to become a staple at your gatherings and a beloved recipe in your collection!

Smoked Baby Back Ribs with Honey Glaze

Nothing says barbecue like tender, fall-off-the-bone baby back ribs. This recipe features a flavorful dry rub and a delicious honey glaze that adds sweetness and a glossy finish to the ribs. Smoking them low and slow allows the meat to absorb the smoky flavor while becoming incredibly tender. These ribs are perfect for summer cookouts or any occasion that calls for good food and great company.

Ingredients

• 2-3 pounds baby back ribs
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• Wood chips (apple or cherry)

Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs. Rub the ribs with olive oil and then coat them evenly with the dry rub mixture made from brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper. Let the ribs sit at room temperature for 30 minutes.
2. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C). Add apple or cherry wood chips for a fruity, sweet smoke flavor.
3. Smoking the Ribs: Place the ribs on the smoker grate, bone side down. Smoke for about 3 hours, spritzing with apple cider vinegar every hour to keep them moist.
4. Glazing: In the last 30 minutes of cooking, mix honey and apple cider vinegar in a bowl. Brush this glaze over the ribs every 10 minutes to build up a sweet, sticky layer.
5. Finishing Up: After 3-4 hours total cooking time, the ribs should be tender and have a nice glaze. Remove them from the smoker and let them rest for 10-15 minutes before slicing.
6. Serving: Slice the ribs between the bones and serve with your favorite sides, such as coleslaw, baked beans, or cornbread.

Smoked baby back ribs with honey glaze are a barbecue delight that’s sure to please any crowd. The combination of smoky, sweet, and spicy flavors creates a mouthwatering experience that keeps everyone coming back for seconds. Whether you’re enjoying a casual family dinner or hosting a summer barbecue, these ribs are the perfect centerpiece. Experiment with different wood chips and sauces to make them your own, and enjoy the satisfaction of serving a dish that’s sure to impress.

Smoked Chicken Thighs with Lemon Herb Marinade

Smoked chicken thighs are juicy, flavorful, and a fantastic choice for a quick weeknight dinner or a weekend gathering. This recipe incorporates a refreshing lemon herb marinade that infuses the chicken with zesty flavors while the smoking process creates a delicious crispy skin. The result is succulent chicken with a depth of flavor that will have everyone asking for the recipe.

Ingredients

• 6-8 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 1 lemon (juiced and zested)
• 4 cloves garlic (minced)
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Wood chips (apple or hickory)

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, black pepper, and smoked paprika. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Preheat the Smoker: Preheat your offset smoker to 250°F (121°C). Use apple or hickory wood chips for a balanced flavor.
3. Smoking the Chicken: Place the marinated chicken thighs on the smoker grate, skin side up. Smoke for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C).
4. Crisping the Skin (Optional): If you prefer crispy skin, you can transfer the chicken thighs to a hot grill or increase the smoker temperature to 375°F (190°C) for the last 15 minutes of cooking.
5. Resting: Once cooked, remove the chicken thighs from the smoker and let them rest for about 10 minutes before serving.
6. Serving: Serve the smoked chicken thighs with your favorite sides, such as roasted vegetables, rice, or a fresh salad.

Smoked chicken thighs with lemon herb marinade are a delicious way to enjoy the art of smoking. The combination of lemony freshness and smoky depth creates a tantalizing dish that is both satisfying and easy to prepare. Whether you’re serving this dish for a family dinner or at a backyard barbecue, the flavors will be a hit. This recipe is versatile, so feel free to experiment with different herbs and spices in the marinade. You’ll love how the smoking process elevates the flavor, making it a memorable meal every time.

Smoked Stuffed Bell Peppers

Smoked stuffed bell peppers are a delightful and colorful dish that is not only visually appealing but also packed with flavor. This recipe features bell peppers filled with a savory mixture of ground meat, rice, and spices, all smoked to perfection. The smoking process adds a unique twist to this classic dish, making it an ideal option for a hearty family meal or a summer cookout.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 cup cooked rice (white or brown)
• 1 can diced tomatoes (15 oz, drained)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• Wood chips (hickory or apple)

Instructions

1. Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling: In a skillet over medium heat, sauté the diced onion and minced garlic until softened. Add the ground meat and cook until browned. Stir in the cooked rice, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper. Cook until heated through, then remove from heat.
3. Stuff the Peppers: Preheat your smoker to 225°F (107°C). Fill each bell pepper with the meat and rice mixture, pressing down gently to pack them in. Top with shredded cheese.
4. Smoking the Peppers: Place the stuffed peppers upright in the smoker and add hickory or apple wood chips for flavor. Smoke for about 1.5-2 hours, or until the peppers are tender and the cheese is melted and bubbly.
5. Serving: Carefully remove the stuffed peppers from the smoker and let them cool for a few minutes before serving.

Smoked stuffed bell peppers are a fun and flavorful way to enjoy a nutritious meal. The combination of smoky flavors with the savory filling creates a dish that is both satisfying and comforting. Perfect for summer gatherings or family dinners, these stuffed peppers can be customized with your favorite ingredients and seasonings. They are not only delicious but also offer a colorful presentation that’s sure to impress. Embrace the versatility of this recipe and let the smoker elevate your cooking to new heights!

Smoked Pork Shoulder with Carolina Mustard Sauce

Smoked pork shoulder, also known as pork butt, is a classic barbecue dish that melts in your mouth and is perfect for any gathering. The long cooking time allows the fat to render and the flavors to develop, resulting in tender, flavorful meat. Paired with a tangy Carolina mustard sauce, this dish offers a perfect balance of sweet and spicy notes. It’s an ideal choice for pulled pork sandwiches or served alongside your favorite sides.

Ingredients

• 4-6 pounds pork shoulder (bone-in or boneless)
• 2 tablespoons yellow mustard
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper (optional)
• For Carolina Mustard Sauce:
  • 1 cup yellow mustard
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper

Instructions

1. Prepare the Pork: Rub the pork shoulder with yellow mustard and olive oil. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a dry rub. Coat the pork shoulder generously with the rub, then wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
2. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C). Use hickory or oak wood chips for a robust flavor.
3. Smoking the Pork: Place the pork shoulder in the smoker, fat side up. Smoke for about 12-14 hours, or until the internal temperature reaches 195°F (90°C). Use a meat thermometer to check for doneness.
4. Make the Sauce: While the pork is smoking, combine all ingredients for the Carolina mustard sauce in a saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally, to blend the flavors.
5. Shredding: Once the pork reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before shredding. Use two forks to pull the meat apart.
6. Serving: Serve the pulled pork on buns with Carolina mustard sauce drizzled over the top. Pair with coleslaw and pickles for a classic barbecue experience.

Smoked pork shoulder with Carolina mustard sauce is a crowd-pleasing dish that embodies the essence of barbecue. The combination of slow-smoked, tender pork and zesty mustard sauce creates an unforgettable flavor experience. This recipe is perfect for gatherings, picnics, or game day celebrations. Serve it as sandwiches, tacos, or on its own with sides for a meal that everyone will love. Enjoy the process of smoking and savor the delicious results—there’s nothing quite like homemade pulled pork!

Smoked Brisket with Texas Rub

A true barbecue classic, smoked brisket is known for its rich flavor and tender texture. This recipe features a simple yet robust Texas-style rub that enhances the natural flavors of the beef. Smoking the brisket low and slow allows the connective tissues to break down, resulting in a melt-in-your-mouth experience. Perfect for serving at backyard gatherings or family feasts, this smoked brisket is sure to impress your guests.

Ingredients

• 5-10 pounds whole brisket (packer cut)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper (optional)
• Wood chips (post oak or hickory)

Instructions

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the rub. Generously apply the rub all over the brisket, pressing it into the meat. Let the brisket sit at room temperature for 1 hour before smoking.
2. Preheat the Smoker: Preheat your offset smoker to 225°F (107°C). Use post oak or hickory wood chips for a classic Texas flavor.
3. Smoking the Brisket: Place the brisket in the smoker, fat side up. Smoke for about 12-16 hours, or until the internal temperature reaches 195°F (90°C). Use a meat thermometer to monitor the temperature, and wrap the brisket in butcher paper or foil when it reaches 165°F (74°C) to prevent drying.
4. Resting: Once the brisket is done, remove it from the smoker and let it rest for at least 1 hour. This allows the juices to redistribute throughout the meat.
5. Slicing: Slice the brisket against the grain into thick slices. Serve with your favorite barbecue sauce and sides like potato salad, baked beans, or cornbread.

Smoked brisket with Texas rub is a barbecue lover’s dream come true. The simplicity of the rub allows the rich flavor of the beef to shine through, while the smoking process infuses the meat with delightful smoky notes. Whether you’re serving it at a gathering or enjoying it as a weekend treat, this brisket is guaranteed to be a hit. Don’t rush the smoking process; the longer you let it smoke, the more tender and flavorful it becomes. Celebrate the art of barbecue with this unforgettable dish!

Smoked Salmon with Dill and Lemon

Smoked salmon is a delicacy that brings a touch of sophistication to any meal. This recipe showcases the rich, buttery flavor of salmon, enhanced with a simple dill and lemon seasoning. The smoking process adds a depth of flavor that transforms the salmon into a deliciously smoky dish, perfect for breakfast, brunch, or an elegant appetizer. With just a few ingredients and some patience, you can create a stunning smoked salmon that will impress your guests.

Ingredients

• 2-3 pounds salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tablespoon black pepper
• 1 tablespoon dill (fresh or dried)
• Zest of 1 lemon
• Wood chips (alder or apple)

Instructions

1. Curing the Salmon: In a bowl, mix brown sugar, kosher salt, black pepper, dill, and lemon zest. Place the salmon skin-side down in a dish and cover it with the curing mixture. Wrap tightly in plastic wrap and refrigerate for 6-12 hours, depending on your desired saltiness.
2. Rinsing and Drying: After curing, remove the salmon from the refrigerator and rinse off the curing mixture under cold water. Pat the salmon dry with paper towels and place it on a wire rack. Let it sit at room temperature for about 1 hour to form a pellicle (a tacky layer that helps smoke adhere).
3. Preheat the Smoker: Preheat your offset smoker to 180°F (82°C). Use alder or apple wood chips for a mild, sweet smoke flavor.
4. Smoking the Salmon: Place the salmon on the smoker grate, skin-side down. Smoke for 1-3 hours, or until the internal temperature reaches 145°F (63°C) and the fish is firm and flaky.
5. Serving: Remove the salmon from the smoker and let it cool for a few minutes before slicing. Serve chilled or at room temperature with crackers, cream cheese, and fresh dill.

Smoked salmon with dill and lemon is an exquisite dish that elevates any meal or gathering. The curing process combined with the gentle smoke creates a uniquely flavorful and buttery salmon that pairs beautifully with a variety of accompaniments. Whether enjoyed on bagels for breakfast or as part of an elegant appetizer platter, this smoked salmon is sure to impress. With this simple recipe, you can experience the rich tradition of smoking fish right at home. Celebrate the flavors of the sea and enjoy this delightful dish any time of year!

Note: More recipes are coming soon!