30+ Delicious Old Smokey Electric Smoker Recipes for Every Occasion

If you’re looking to elevate your outdoor cooking game, look no further than the Old Smokey Electric Smoker. Renowned for its simplicity and ability to infuse rich, smoky flavors into a wide variety of foods, this versatile smoker has become a favorite among backyard chefs and culinary enthusiasts alike.

From tender, juicy meats to flavorful vegetables and even decadent desserts, the Old Smokey Electric Smoker allows you to explore endless culinary possibilities.

In this article, we’ve curated a collection of 30+ mouthwatering recipes that will inspire you to fire up your smoker and get creative in the kitchen.

Whether you’re a seasoned pitmaster or a novice just starting, these recipes cater to all skill levels and taste preferences.

Join us on this smoky adventure as we dive into the world of delicious smoked dishes that will impress your family and friends!

30+ Delicious Old Smokey Electric Smoker Recipes for Every Occasion

The Old Smokey Electric Smoker opens up a world of flavor, transforming everyday ingredients into extraordinary dishes. With over 30 recipes at your fingertips, you’re equipped to explore the art of smoking, whether you crave savory meats, flavorful vegetables, or sweet treats.

Each recipe is designed to highlight the unique qualities of the Old Smokey, making the most of its efficient design and exceptional smoking capabilities.

As you experiment with these recipes, don’t hesitate to put your spin on them—add your favorite spices, try different wood chips, or even mix and match ingredients to discover new flavor profiles.

The beauty of smoking lies in its flexibility, and with practice, you’ll refine your skills and develop your unique smoking style.

So, gather your ingredients, prepare your smoker, and get ready to impress your loved ones with unforgettable meals that celebrate the rich tradition of smoked cooking!

Smoky Pulled Pork Sandwiches

Pulled pork is a barbecue classic, and using the Old Smokey Electric Smoker allows you to achieve that tender, smoky flavor without the hassle of traditional smoking methods. This recipe is perfect for gatherings and tailgating, as it can be made ahead of time and served with various sides. The pork is slow-smoked until it reaches a tender, juicy state, then shredded and mixed with a tangy barbecue sauce. Serve it on soft buns for a delightful sandwich everyone will love.

Ingredients:

• 4-5 lbs pork shoulder (butt)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar
• 1 cup barbecue sauce (your favorite brand)
• Hamburger buns for serving
• Coleslaw (optional for topping)

Instructions:

1. Prep the Pork: Start by trimming any excess fat from the pork shoulder. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this spice mixture all over the pork shoulder, ensuring it is evenly coated.
2. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips (like hickory or applewood) to the smoker box according to the manufacturer’s instructions.
3. Smoke the Pork: Place the seasoned pork shoulder directly on the smoker rack. Smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C). Every hour, check the wood chip level and replenish as necessary.
4. Wrap and Rest: Once the pork reaches the desired temperature, remove it from the smoker and wrap it in foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
5. Shred and Serve: After resting, shred the pork using two forks. In a large bowl, mix the shredded pork with apple cider vinegar and barbecue sauce. Serve on hamburger buns, topped with coleslaw if desired.

These Smoky Pulled Pork Sandwiches are a surefire hit at any gathering. The combination of slow smoking and a flavorful rub creates a dish that is both succulent and packed with flavor. Whether served at a backyard barbecue or a casual family dinner, this recipe promises to be a crowd-pleaser. Pair it with your favorite sides, such as baked beans or potato salad, to round out the meal.

Maple-Glazed Smoked Salmon

Smoking salmon can elevate this fish to a new level, infusing it with rich, smoky flavors that perfectly complement its natural taste. This Maple-Glazed Smoked Salmon recipe uses a simple brine and a sweet maple glaze to create a delicious dish that’s great for special occasions or a fancy brunch. The process is straightforward, and the result is a stunning centerpiece that is sure to impress your guests.

Ingredients:

• 2 lbs salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1/4 cup water
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• Wood chips (preferably alder or cedar)

Instructions:

1. Brine the Salmon: In a bowl, mix brown sugar, kosher salt, and water until dissolved. Submerge the salmon fillet in the brine, cover, and refrigerate for 4-6 hours.
2. Prepare the Glaze: In a small saucepan, combine maple syrup, soy sauce, and lemon juice. Bring to a simmer and let cook for 5 minutes until slightly thickened. Set aside to cool.
3. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Salmon: Remove the salmon from the brine and pat it dry with paper towels. Place the salmon on a rack or a plank, skin side down. Brush generously with the maple glaze and smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
5. Finish and Serve: Once the salmon is smoked, remove it from the smoker and brush with additional glaze. Let it rest for a few minutes before slicing and serving.

This Maple-Glazed Smoked Salmon is not only visually stunning but also delivers a delightful balance of sweetness and smoky flavor. It’s perfect for serving at brunch with bagels and cream cheese or as an elegant appetizer at a dinner party. With minimal ingredients and effort, you can create a gourmet dish that is sure to leave a lasting impression on your guests.

Smoked Beef Brisket

Smoking a beef brisket is a labor of love, but the results are well worth the wait. This recipe guides you through the process of achieving a tender, juicy brisket with a flavorful bark. The Old Smokey Electric Smoker makes it easier to maintain consistent temperatures, allowing the brisket to cook low and slow, resulting in a melt-in-your-mouth experience. Perfect for family gatherings or special occasions, this smoked brisket will have everyone asking for seconds.

Ingredients:

• 5-6 lbs beef brisket (flat cut)
• 2 tablespoons mustard (yellow or Dijon)
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 cup beef broth (for spritzing)

Instructions:

1. Season the Brisket: Start by trimming any excess fat from the brisket. Rub mustard all over the brisket to help the seasoning stick. In a bowl, mix black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper. Generously coat the brisket with this spice rub and let it sit for at least 1 hour (or overnight in the refrigerator for deeper flavor).
2. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C) and add wood chips (such as oak or mesquite) according to the manufacturer’s instructions.
3. Smoke the Brisket: Place the brisket on the smoker rack fat side up. Smoke for about 10-12 hours, spritzing the brisket every hour with beef broth to keep it moist. The brisket is done when it reaches an internal temperature of 195°F (90°C) to 203°F (95°C).
4. Rest the Brisket: Once cooked, remove the brisket from the smoker and wrap it in foil or butcher paper. Let it rest for at least 30-60 minutes before slicing.
5. Slice and Serve: Slice the brisket against the grain and serve with your favorite barbecue sauce or on its own, alongside classic sides like coleslaw and cornbread.

Smoked Beef Brisket is a show-stopping dish that embodies the essence of barbecue. The long, slow smoking process transforms a tough cut of meat into something incredibly tender and flavorful. Whether served at a barbecue or a family dinner, this brisket is bound to be a favorite. Paired with your choice of sides and a cold drink, it makes for a perfect meal that brings people together and creates lasting memories.

Smoked Chicken Thighs with Herb Marinade

Smoked chicken thighs are juicy, flavorful, and easy to prepare, making them a fantastic choice for any weeknight dinner or casual gathering. This recipe features a delicious herb marinade that infuses the chicken with bright, fresh flavors. Smoking the chicken thighs allows the skin to crisp up while keeping the meat tender and moist. Served with a side of grilled vegetables or a fresh salad, these smoked chicken thighs are sure to impress your family and friends.

Ingredients:

• 8 chicken thighs (bone-in, skin-on)
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary (chopped)
• 2 tablespoons fresh thyme (chopped)
• 2 tablespoons fresh parsley (chopped)
• 4 cloves garlic (minced)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Wood chips (such as cherry or applewood)

Instructions:

1. Prepare the Marinade: In a bowl, combine olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon juice, salt, and pepper. Mix well to create the marinade.
2. Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours (or overnight for more flavor).
3. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 250°F (121°C). Add wood chips to the smoker box according to the manufacturer’s instructions.
4. Smoke the Chicken: Remove the chicken thighs from the marinade and let any excess drip off. Place the thighs on the smoker rack, skin side up. Smoke for about 2-3 hours or until the internal temperature reaches 165°F (74°C).
5. Crisp the Skin (Optional): For extra crispy skin, you can finish the chicken thighs on a hot grill for a few minutes after smoking.

These Smoked Chicken Thighs with Herb Marinade are packed with flavor and make for a perfect centerpiece at your next gathering. The combination of fresh herbs and garlic creates a mouthwatering aroma while smoking, and the result is tender meat with crispy skin. Pair with a side of grilled asparagus or a zesty quinoa salad for a well-rounded meal that’s both satisfying and healthy.

Smoked Beef Ribs with Spicy Rub

Smoking beef ribs is a true culinary experience that results in tender, flavorful meat that falls off the bone. This recipe utilizes a spicy rub that enhances the natural richness of the beef, creating a mouthwatering dish perfect for barbecues and gatherings. The Old Smokey Electric Smoker makes it easy to maintain low and slow temperatures, allowing the flavors to meld beautifully. Serve these beef ribs with your favorite sides for a hearty meal that’s sure to please.

Ingredients:

• 3-4 lbs beef back ribs
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• Wood chips (preferably hickory or mesquite)

Instructions:

1. Prepare the Rub: In a small bowl, mix brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, cayenne pepper, and salt. This spice mix will create a delicious crust on the ribs.
2. Season the Ribs: Remove the membrane from the back of the ribs (this helps with tenderness). Rub the spice mixture all over the beef ribs, ensuring they are well coated. Let them sit at room temperature for about 30 minutes to absorb the flavors.
3. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Ribs: Place the seasoned beef ribs on the smoker rack bone side down. Smoke for about 4-5 hours or until the internal temperature reaches 203°F (95°C) and the meat is tender.
5. Rest and Serve: Once cooked, remove the ribs from the smoker and let them rest for 15-20 minutes before serving. Cut between the bones to separate and serve with barbecue sauce, if desired.

These Smoked Beef Ribs with Spicy Rub are the ultimate comfort food that promises to impress anyone at your table. The combination of spices creates a deliciously flavorful bark, while the slow smoking process ensures that the meat is tender and juicy. Serve with classic sides like cornbread and baked beans for a barbecue feast that everyone will remember.

Smoked Vegetable Medley

A Smoked Vegetable Medley is a fantastic way to incorporate more veggies into your meal while adding a unique smoky flavor. This recipe features a variety of colorful vegetables that are seasoned and smoked to perfection. The Old Smokey Electric Smoker allows the vegetables to cook evenly while absorbing the aromatic smoke, creating a dish that’s not only delicious but also visually appealing. Serve as a side dish or toss into salads, grain bowls, or pasta for an added depth of flavor.

Ingredients:

• 2 zucchinis (sliced into rounds)
• 1 bell pepper (sliced)
• 1 red onion (sliced)
• 1 cup cherry tomatoes
• 1 cup mushrooms (whole or halved)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• Wood chips (such as mesquite or applewood)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine zucchini, bell pepper, red onion, cherry tomatoes, and mushrooms. Drizzle with olive oil and balsamic vinegar, and sprinkle with Italian seasoning, salt, and pepper. Toss to coat the vegetables evenly.
2. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
3. Smoke the Vegetables: Place the seasoned vegetables in a grill basket or on a smoker-safe tray. Smoke the vegetables for about 1.5 to 2 hours or until they are tender and have absorbed the smoky flavor.
4. Serve: Remove the vegetables from the smoker and serve warm as a side dish or toss them into your favorite recipes.

This Smoked Vegetable Medley is a delightful way to enjoy seasonal vegetables while introducing a smoky flavor profile that complements any meal. The vibrant colors and delicious aromas make this dish a standout at any gathering. Whether served alongside grilled meats or as a healthy addition to pasta and salads, these smoked vegetables are sure to be a hit with both family and friends. Enjoy the rich flavors and the ease of preparation that the Old Smokey Electric Smoker provides!

Smoked Pork Tenderloin with Maple Glaze

This Smoked Pork Tenderloin with Maple Glaze is a delectable dish that balances the savory flavors of smoked pork with the sweetness of maple syrup. The tenderloin is marinated for maximum flavor and then smoked to perfection, resulting in a juicy and succulent meal. This recipe is perfect for a family dinner or a special occasion, as it is both impressive and easy to prepare. Pair it with roasted vegetables or a fresh salad for a well-rounded meal that is sure to please.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• Wood chips (such as hickory or applewood)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, apple cider vinegar, garlic powder, onion powder, black pepper, and salt.
2. Marinate the Pork: Place the pork tenderloins in a resealable bag and pour the marinade over them. Seal the bag, ensuring the pork is well coated, and refrigerate for at least 2 hours or overnight for best results.
3. Preheat the Smoker: Preheat your Old Smokey 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 any excess drip off. Place the tenderloins in the smoker and smoke for about 2-2.5 hours or until the internal temperature reaches 145°F (63°C). Brush with remaining marinade during the last 30 minutes of smoking for added flavor.
5. Rest and Slice: Once cooked, remove the tenderloins from the smoker and let them rest for 10-15 minutes before slicing.

This Smoked Pork Tenderloin with Maple Glaze is a beautiful balance of sweet and savory flavors that will elevate your dining experience. The tenderness of the pork combined with the rich, caramelized glaze creates an impressive dish that’s easy to make. Serve with mashed potatoes or grilled asparagus for a meal that’s not only delicious but also visually appealing, making it perfect for entertaining or a cozy family dinner.

Smoked Salmon with Dill and Lemon

Smoked salmon is a gourmet treat that’s surprisingly easy to make at home using your Old Smokey Electric Smoker. This recipe features a simple brine that infuses the fish with flavor while keeping it moist during the smoking process. The dill and lemon add a refreshing touch that complements the rich flavor of the salmon. This dish is perfect for brunch, a light lunch, or as an elegant appetizer. Pair with cream cheese and bagels for a delightful experience.

Ingredients:

• 2 lbs salmon fillet (skin-on)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 2 teaspoons dill (dried or fresh)
• 1 lemon (sliced)
• Wood chips (such as alder or cherry)

Instructions:

1. Prepare the Brine: In a bowl, mix together kosher salt, brown sugar, black pepper, and dill. This will be the dry brine for the salmon.
2. Brine the Salmon: Place the salmon fillet in a dish and rub the brine mixture evenly over the flesh side. Cover with plastic wrap and refrigerate for 4-6 hours.
3. Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt and sugar. Pat dry with paper towels. Place lemon slices on top of the salmon for added flavor.
4. Preheat the Smoker: Preheat your Old Smokey 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 the smoker rack. Smoke for about 1-2 hours or until the internal temperature reaches 145°F (63°C).
6. Cool and Serve: Once smoked, allow the salmon to cool slightly before slicing. Serve with crackers, cream cheese, or on a bagel.

This Smoked Salmon with Dill and Lemon is an elegant and flavorful dish that showcases the beautiful taste of salmon. The simple brining process ensures the fish remains moist, while the smoking adds a delicate, savory flavor. This dish is perfect for brunches or gatherings, providing a touch of sophistication that will impress your guests. Enjoy it as part of a charcuterie board or as a topping for your favorite bread for a delightful culinary experience.

Smoked Applewood Bacon-Wrapped Asparagus

Smoked Applewood Bacon-Wrapped Asparagus is a deliciously simple appetizer or side dish that brings together the earthy flavors of asparagus and the rich smokiness of bacon. This dish is not only flavorful but also visually appealing, making it perfect for entertaining or family dinners. The Old Smokey Electric Smoker allows the bacon to crisp up perfectly while the asparagus retains its tenderness. Serve these smoky bites as a side dish or as a tasty finger food during gatherings.

Ingredients:

• 1 lb asparagus (trimmed)
• 8-10 slices of applewood smoked bacon
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips (applewood or hickory)

Instructions:

1. Prepare the Asparagus: In a bowl, toss the trimmed asparagus with olive oil, garlic powder, salt, and pepper until evenly coated.
2. Wrap with Bacon: Take a slice of bacon and wrap it around each asparagus spear, starting at the bottom and working your way to the top. Secure the bacon with a toothpick if necessary. Repeat with all asparagus spears.
3. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Asparagus: Place the bacon-wrapped asparagus on the smoker rack. Smoke for about 1.5-2 hours, or until the bacon is crispy and the asparagus is tender.
5. Serve: Remove from the smoker and let cool slightly before serving.

These Smoked Applewood Bacon-Wrapped Asparagus spears are an irresistible combination of flavors and textures. The crispy bacon enveloping tender asparagus makes for a delightful bite that’s both savory and satisfying. Whether served as an appetizer, a side dish, or as part of a buffet, these smoky bites are sure to be a crowd-pleaser. They pair wonderfully with a variety of main dishes and add a gourmet touch to your dining experience, making them a must-try for any occasion.

Smoked Stuffed Bell Peppers

Smoked Stuffed Bell Peppers are a hearty and flavorful dish that combines the sweetness of bell peppers with a savory filling of meat, rice, and spices. This recipe allows you to infuse the peppers with smoky flavor while they cook in the smoker. Ideal for a family meal or backyard gathering, these stuffed peppers are not only visually appealing but also packed with nutrients. Serve them with a side salad for a complete meal that’s sure to impress your guests.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef or turkey
• 1 cup cooked rice (white or brown)
• 1 can (14.5 oz) diced tomatoes (drained)
• 1/2 cup onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• Wood chips (hickory or cherry)

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, brown the ground beef or turkey over medium heat. Add onion and garlic, cooking until softened. Stir in cooked rice, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Cook for an additional 5 minutes.
3. Stuff the Peppers: Fill each bell pepper with the meat and rice mixture, packing it down slightly. Top each filled pepper with shredded cheese.
4. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
5. Smoke the Peppers: Place the stuffed peppers upright in the smoker and smoke for about 1.5-2 hours or until the peppers are tender and the cheese is bubbly and golden.
6. Serve: Carefully remove the peppers from the smoker and let cool for a few minutes before serving.

These Smoked Stuffed Bell Peppers offer a delicious combination of flavors and textures, making them a satisfying meal for any occasion. The smoky aroma enhances the dish while keeping the filling juicy and flavorful. Perfect as a main course or as part of a buffet, these stuffed peppers are sure to become a family favorite. With their vibrant colors and hearty filling, they’re not just a treat for the taste buds but also a feast for the eyes.

Smoked BBQ Chicken Thighs

Smoked BBQ Chicken Thighs are an easy and mouthwatering dish that brings a smoky flavor to tender, juicy chicken. The combination of a flavorful rub and a tangy barbecue sauce creates a delicious glaze that caramelizes beautifully while the chicken smokes. This dish is perfect for gatherings, picnics, or a cozy family dinner. Serve these chicken thighs with coleslaw and cornbread for a classic BBQ meal that will have everyone coming back for seconds.

Ingredients:

• 6 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 cup BBQ sauce (your favorite brand)
• Wood chips (hickory or mesquite)

Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a bowl, mix olive oil, paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper to create a spice rub. Rub the mixture evenly over the chicken thighs.
2. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 250°F (121°C). Add wood chips to the smoker box.
3. Smoke the Chicken: Place the chicken thighs in the smoker skin side up. Smoke for about 1.5-2 hours, basting with BBQ sauce during the last 30 minutes of cooking, until the internal temperature reaches 165°F (74°C).
4. Finish on the Grill (optional): For an extra crispy skin, you can finish the chicken on a hot grill for a few minutes after smoking.
5. Serve: Let the chicken rest for a few minutes before serving.

These Smoked BBQ Chicken Thighs are a flavorful and comforting dish that is sure to be a hit at your next gathering. The combination of smoky flavors and sweet barbecue sauce creates a mouthwatering experience that elevates simple chicken thighs into a spectacular main course. Perfectly paired with classic sides, these chicken thighs are not only easy to prepare but also provide a satisfying meal that everyone will enjoy. Whether it’s a summer cookout or a cozy family dinner, this recipe is a must-try.

Smoked Vegetable Medley

A Smoked Vegetable Medley is a colorful and nutritious side dish that enhances the natural flavors of seasonal vegetables. Smoking vegetables adds a depth of flavor that is simply irresistible, making them a perfect accompaniment to any meal. This recipe is versatile, allowing you to use your favorite vegetables and herbs, and is great for summer barbecues or as part of a healthy dinner. Pair this medley with grilled meats or serve it over quinoa for a light yet satisfying dish.

Ingredients:

• 2 zucchinis (sliced into rounds)
• 1 bell pepper (cut into strips)
• 1 red onion (sliced)
• 1 cup cherry tomatoes (halved)
• 2 cups asparagus (trimmed)
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• Wood chips (apple or cherry)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine zucchini, bell pepper, red onion, cherry tomatoes, and asparagus. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to coat evenly.
2. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
3. Smoke the Vegetables: Spread the vegetable mixture evenly on a smoker tray or in a grill basket. Smoke for about 1-1.5 hours, or until the vegetables are tender and slightly charred.
4. Serve: Remove from the smoker and transfer to a serving platter.

This Smoked Vegetable Medley is a delightful way to enjoy fresh produce with an added smoky twist. The vegetables retain their vibrant colors while absorbing a wonderful smoky flavor that makes them incredibly appetizing. This dish is not only a healthy option but also a versatile side that complements a variety of main courses. Perfect for summer barbecues or family dinners, this vegetable medley is sure to impress your guests and elevate your meal. Enjoy it as a standalone dish or as a colorful side that everyone will love!

Smoked Salmon with Dill and Lemon

Smoked Salmon is a classic dish that showcases the rich, buttery flavor of the fish while infusing it with aromatic smoky notes. This recipe is simple yet elegant, perfect for a special occasion or a casual gathering. The addition of fresh dill and zesty lemon brightens the smoky flavor, making it a delightful appetizer or brunch dish. Serve the smoked salmon with bagels, cream cheese, and capers for a quintessentially delicious experience.

Ingredients:

• 2 lbs fresh salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 2 tablespoons dill weed (fresh or dried)
• 1 lemon (zested and sliced)
• 1 teaspoon black pepper
• Wood chips (alder or apple)

Instructions:

1. Prepare the Brine: In a small bowl, mix brown sugar, kosher salt, dill weed, and black pepper. Rub this mixture evenly over the salmon fillet, ensuring it covers the surface well.
2. Cure the Salmon: Place the salmon in a large resealable bag or a dish, cover it, and refrigerate for 4-6 hours to allow it to cure. This process enhances the flavor and helps firm up the fish.
3. Preheat the Smoker: After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat it dry with paper towels. Preheat your Old Smokey Electric Smoker to 200°F (93°C). Add wood chips to the smoker box.
4. Smoke the Salmon: Place the salmon in the smoker, skin side down. Add lemon slices on top of the salmon for extra flavor. Smoke for about 1-1.5 hours, or until the internal temperature reaches 140°F (60°C) and the fish flakes easily.
5. Serve: Remove the salmon from the smoker and let it cool slightly before slicing.

This Smoked Salmon with Dill and Lemon is a flavorful dish that brings the essence of fine dining right to your home. The smoking process enhances the natural richness of the salmon while the dill and lemon provide a refreshing contrast. Whether served on a bagel with cream cheese or as part of a charcuterie board, this smoked salmon will surely impress your guests and elevate any meal. It’s not just a dish; it’s an experience that combines the best of flavors and textures, making it a must-try for any seafood lover.

Smoked Pork Chops with Maple Glaze

Smoked Pork Chops with Maple Glaze are a sweet and savory delight that combines the rich flavors of pork with the natural sweetness of maple syrup. This recipe highlights the versatility of the Old Smokey Electric Smoker, allowing you to create juicy and flavorful chops that are perfect for any occasion. The smoky flavor paired with the caramelized glaze adds a touch of elegance to this comforting dish. Serve these pork chops alongside roasted vegetables or mashed potatoes for a complete meal.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wood chips (hickory or maple)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, salt, and black pepper. Reserve a few tablespoons for glazing later.
2. Marinate the Pork Chops: Place the pork chops in a resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 1 hour or up to overnight for maximum flavor.
3. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Smoke the Pork Chops: Remove the pork chops from the marinade and let them come to room temperature. Place the chops in the smoker and smoke for about 1.5 hours, or until the internal temperature reaches 145°F (63°C). Brush with the reserved marinade during the last 15 minutes of cooking.
5. Serve: Remove the pork chops from the smoker and let them rest for 5 minutes before serving.

These Smoked Pork Chops with Maple Glaze are a perfect combination of sweet and smoky flavors that make for a delightful dining experience. The smoking process locks in the moisture, ensuring that each bite is juicy and tender. Pairing the chops with the maple glaze not only enhances their natural flavors but also adds a beautiful sheen to the presentation. This dish is ideal for weeknight dinners or entertaining guests, offering a touch of sophistication without requiring extensive cooking skills. Enjoy the rich flavors and the warm, comforting atmosphere these pork chops bring to your table.

Smoked Apple Crisp

Smoked Apple Crisp is a unique twist on a classic dessert, combining the natural sweetness of apples with a hint of smoke and a crunchy topping. This dessert is perfect for fall gatherings or holiday celebrations, bringing warmth and comfort to the table. The smoky flavor enhances the sweetness of the apples, while the crisp topping adds texture. Serve it warm with a scoop of vanilla ice cream for a delightful treat that will impress family and friends.

Ingredients:

• 6 cups apples (peeled, cored, and sliced; a mix of sweet and tart)
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup butter (melted)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• Wood chips (apple or cherry)

Instructions:

1. Prepare the Apples: In a large bowl, combine sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly.
2. Make the Crisp Topping: In another bowl, mix rolled oats, flour, melted butter, granulated sugar, and salt until crumbly.
3. Preheat the Smoker: Preheat your Old Smokey Electric Smoker to 225°F (107°C). Add wood chips to the smoker box.
4. Assemble the Crisp: Place the apple mixture in a baking dish and spread the crisp topping evenly over the apples.
5. Smoke the Apple Crisp: Place the baking dish in the smoker and smoke for about 1-1.5 hours, or until the apples are tender and the topping is golden brown.
6. Serve: Let the apple crisp cool for a few minutes before serving.

This Smoked Apple Crisp is a delightful way to enjoy a classic dessert with a smoky twist. The combination of tender apples and a crunchy topping creates a satisfying contrast that is sure to please any palate. The gentle smoke adds depth to the sweetness, making each bite a cozy experience reminiscent of autumn. Whether enjoyed as a comforting family dessert or a special treat during the holidays, this smoked apple crisp is a unique addition to your dessert repertoire. Serve it warm with ice cream or whipped cream for an indulgent finish that will leave everyone wanting more!

Note: More recipes are coming soon!