The Weber Smokey Mountain is a legendary tool in the world of outdoor cooking, revered by barbecue enthusiasts and culinary adventurers alike. Its ability to deliver consistent, high-quality smoke makes it a favorite for creating a wide variety of smoked dishes.
Whether you’re a seasoned pitmaster or a curious beginner, the Weber Smokey Mountain offers endless possibilities for infusing your meals with that irresistible smoky flavor.
In this article, we’re diving into the world of Weber Smokey Mountain recipes. From tender, succulent meats to mouthwatering vegetables and even delectable desserts, we’ve curated a collection of over 25 recipes that showcase the versatility of this iconic smoker.
Each recipe is crafted to highlight the unique flavors and textures that only a smoker can achieve, ensuring that every meal is both delicious and memorable.
So fire up your Weber Smokey Mountain and get ready to explore a range of recipes that will elevate your cooking game.
Whether you’re preparing a feast for a special occasion or simply looking to enhance your weeknight dinners, these recipes are designed to inspire and delight.
25+ Mouthwatering Weber Smokey Mountain Recipes to Elevate Your BBQ Game
Exploring the world of Weber Smokey Mountain recipes opens up a realm of culinary possibilities that go beyond traditional grilling. From the rich flavors of smoked meats to the innovative twists on vegetables and desserts, the Weber Smokey Mountain provides a versatile platform for creating unforgettable dishes.
With over 25 recipes at your fingertips, you have the tools to transform any meal into a gourmet experience. Whether you’re looking to impress at your next barbecue or simply enjoy a delicious home-cooked meal, these recipes are designed to inspire and satisfy.
So grab your Weber Smokey Mountain, gather your ingredients, and embark on a smoky culinary adventure that will tantalize your taste buds and impress your guests. Happy smoking!
Smoky BBQ Brisket
This smoky BBQ brisket is a perfect example of low-and-slow cooking with the Weber Smokey Mountain. The brisket is seasoned with a flavorful rub and smoked to tender perfection. Ideal for gatherings or a special family dinner, this recipe brings out the deep, rich flavors of barbecue.
- Ingredients:
- 1 whole beef brisket (5-7 pounds)
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 cup beef broth
- Wood chips (hickory or mesquite)
- Instructions:
- Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side. Pat dry with paper towels.
- Make the Rub: In a bowl, combine paprika, brown sugar, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Rub this mixture generously over the entire brisket.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat your Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker box or directly to the charcoal.
- Smoke the Brisket: Place the brisket on the smoker rack, fat side up. Close the smoker and maintain a consistent temperature of 225°F. Smoke for 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C).
- Rest and Serve: Once cooked, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Serve with your favorite barbecue sauce.
This Smoky BBQ Brisket delivers a mouthwatering blend of smoky flavor and juicy tenderness, making it a standout dish for any barbecue enthusiast. The long smoking process ensures that every bite is infused with a rich, deep flavor, while the resting period allows the juices to redistribute, resulting in a perfectly moist brisket. Ideal for serving at parties or family gatherings, this recipe is sure to impress and satisfy everyone at the table.
Applewood Smoked Ribs
Applewood smoked ribs are a delectable treat that combines the sweet, fruity flavor of applewood with tender, fall-off-the-bone ribs. This recipe uses a simple rub and a long smoke to create an irresistible barbecue dish that’s perfect for summer cookouts.
- Ingredients:
- 2 racks of baby back ribs
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 cup apple juice (for basting)
- Applewood chips
- Instructions:
- Prepare the Ribs: Remove the membrane from the back of the ribs and pat them dry. Rub the ribs with apple cider vinegar and olive oil.
- Make the Dry Rub: In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder. Apply the rub evenly over both sides of the ribs.
- Preheat the Smoker: Soak applewood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 250°F (121°C). Add the applewood chips to the smoker.
- Smoke the Ribs: Place the ribs on the smoker racks, bone side down. Smoke for 3 hours, maintaining a temperature of 250°F. Baste the ribs with apple juice every hour.
- Finish and Serve: After 3 hours, check the ribs for tenderness. If they are tender and have a nice smoke ring, remove them from the smoker. Let them rest for 10 minutes before slicing. Serve with your favorite barbecue sauce.
Applewood Smoked Ribs are a true delight, offering a perfect balance of sweet and smoky flavors. The applewood adds a subtle sweetness that complements the spicy rub, while the slow smoking process ensures the ribs are tender and flavorful. This dish is a crowd-pleaser at any barbecue, and the simple technique allows you to enjoy restaurant-quality ribs right at home.
Herb-Rubbed Smoked Chicken
Herb-rubbed smoked chicken is a flavorful and aromatic dish that highlights the versatility of the Weber Smokey Mountain. The herb rub infuses the chicken with fresh, savory flavors while the smoking process adds a depth of smoky goodness.
- Ingredients:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, quartered
- Wood chips (apple or cherry)
- Instructions:
- Prepare the Chicken: Pat the chicken dry with paper towels. Rub the chicken with olive oil.
- Make the Herb Rub: In a bowl, mix rosemary, thyme, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over the chicken, including under the skin.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat your Weber Smokey Mountain to 275°F (135°C). Add the wood chips to the smoker.
- Smoke the Chicken: Place the chicken on the smoker rack, breast side up. Smoke for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Place the lemon quarters inside the cavity of the chicken for added flavor.
- Rest and Serve: Remove the chicken from the smoker and let it rest for 15 minutes before carving. Serve with your favorite sides.
Herb-Rubbed Smoked Chicken is a fantastic dish that brings together fresh herbs and smoky flavors for a delicious and aromatic meal. The Weber Smokey Mountain ensures even cooking and a rich, smoky taste that elevates the simple herb rub to new heights. Perfect for a weeknight dinner or a special occasion, this chicken recipe is both flavorful and versatile, making it a staple for any barbecue enthusiast.
Maple-Glazed Smoked Salmon
Maple-glazed smoked salmon offers a delightful blend of sweet and savory flavors. The smoky aroma from the Weber Smokey Mountain pairs perfectly with the rich, tender salmon, and the maple glaze adds a subtle sweetness that enhances the overall taste. This recipe is perfect for a sophisticated appetizer or a light main course.
- Ingredients:
- 2 salmon fillets (6-8 ounces each)
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Wood chips (oak or cherry)
- Instructions:
- Prepare the Salmon: Rinse the salmon fillets and pat dry with paper towels. Place them on a plate or dish.
- Make the Maple Glaze: In a small bowl, combine maple syrup, soy sauce, Dijon mustard, olive oil, garlic powder, onion powder, black pepper, and smoked paprika. Brush the glaze generously over the salmon fillets.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker.
- Smoke the Salmon: Place the salmon fillets on the smoker rack, skin side down. Smoke for 1 to 1.5 hours, or until the salmon reaches an internal temperature of 145°F (63°C). Brush with additional glaze halfway through smoking.
- Serve: Remove the salmon from the smoker and let it rest for a few minutes before serving. Garnish with fresh herbs if desired.
Maple-Glazed Smoked Salmon is a refined and flavorful dish that showcases the delicate balance between sweet maple syrup and smoky richness. The smoking process imparts a subtle, aromatic smokiness that complements the tender, flaky texture of the salmon. This recipe is ideal for impressing guests at a dinner party or enjoying a special meal at home, offering a taste of gourmet dining with minimal effort.
Smoked Stuffed Bell Peppers
Smoked stuffed bell peppers are a hearty and flavorful dish that combines the smoky depth of the Weber Smokey Mountain with a savory filling of ground meat, rice, and vegetables. This recipe is perfect for a satisfying dinner or a unique side dish that stands out on the table.
- Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces), drained
- 1/2 cup shredded cheddar cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Wood chips (hickory or mesquite)
- Instructions:
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Make the Filling: In a skillet over medium heat, cook the ground beef or turkey until browned. Add the diced onion and garlic, and cook until softened. Stir in the diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Cook for an additional 5 minutes.
- Stuff the Peppers: Spoon the filling into each bell pepper, packing it tightly. Place the stuffed peppers upright on a piece of aluminum foil.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 250°F (121°C). Add the wood chips to the smoker.
- Smoke the Peppers: Place the stuffed peppers on the smoker rack. Smoke for 1.5 to 2 hours, or until the peppers are tender and the filling is cooked through. Top with shredded cheddar cheese during the last 10 minutes of smoking.
- Serve: Remove the peppers from the smoker and let them cool slightly before serving.
Smoked Stuffed Bell Peppers are a delicious and comforting dish that combines the robust flavors of smoked meat with the freshness of vegetables. The slow smoking process infuses the peppers and filling with a rich, smoky flavor that enhances every bite. This recipe is perfect for a family dinner or a casual get-together, providing a satisfying and flavorful meal that’s both easy to prepare and impressive to serve.
Smoked Pulled Pork Shoulder
Smoked pulled pork shoulder is a classic barbecue dish that features tender, flavorful pork with a smoky aroma and a deliciously juicy texture. This recipe takes advantage of the Weber Smokey Mountain’s ability to maintain a steady temperature, resulting in perfectly smoked pulled pork that’s ideal for sandwiches or tacos.
- Ingredients:
- 1 pork shoulder (8-10 pounds)
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 cup apple cider vinegar
- Wood chips (hickory or apple)
- Instructions:
- Prepare the Pork: Trim excess fat from the pork shoulder. Pat dry with paper towels.
- Make the Dry Rub: In a bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, chili powder, and cayenne pepper. Rub the mixture generously over the entire pork shoulder.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker.
- Smoke the Pork: Place the pork shoulder on the smoker rack, fat side up. Smoke for 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C). Baste with apple cider vinegar every hour to keep the meat moist.
- Rest and Pull: Once cooked, remove the pork from the smoker and let it rest for 30 minutes. Shred the pork with two forks and mix with any remaining juices. Serve with barbecue sauce, if desired.
Smoked Pulled Pork Shoulder is a crowd-pleaser that delivers rich, smoky flavors and tender, succulent meat. The low-and-slow smoking process ensures that the pork shoulder is infused with a deep, complex smokiness, while the dry rub adds a perfect blend of spices. This recipe is ideal for feeding a group, and the versatile pulled pork can be enjoyed in sandwiches, tacos, or as a main dish with your favorite sides.
Smoked Turkey Legs with Citrus Glaze
Smoked turkey legs with citrus glaze offer a delightful combination of smoky flavor and bright, tangy sweetness. The Weber Smokey Mountain infuses the turkey legs with a deep smokiness, while the citrus glaze adds a refreshing and flavorful touch. This recipe is perfect for a flavorful holiday meal or a backyard barbecue.
- Ingredients:
- 4 turkey legs
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Wood chips (fruitwood like apple or cherry)
- Instructions:
- Prepare the Turkey Legs: Pat the turkey legs dry with paper towels. Rub them with olive oil and season with salt and pepper.
- Make the Citrus Glaze: In a bowl, mix orange juice, lemon juice, honey, soy sauce, garlic powder, onion powder, dried thyme, and smoked paprika. Brush the glaze over the turkey legs.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 275°F (135°C). Add the wood chips to the smoker.
- Smoke the Turkey Legs: Place the turkey legs on the smoker rack. Smoke for 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C). Brush with additional glaze every 30 minutes.
- Serve: Remove the turkey legs from the smoker and let them rest for a few minutes before serving. Garnish with fresh herbs if desired.
Smoked Turkey Legs with Citrus Glaze are a flavorful and impressive dish that combines the rich smokiness of the turkey with a tangy citrus glaze. The Weber Smokey Mountain ensures even smoking, resulting in tender and juicy turkey legs with a perfect smoky aroma. The citrus glaze adds a refreshing twist, making this recipe an excellent choice for special occasions or festive gatherings.
Smoked Pork Ribs with Mustard Sauce
Smoked pork ribs with mustard sauce are a flavorful twist on traditional barbecue ribs. The Weber Smokey Mountain imparts a smoky depth to the tender ribs, while the tangy mustard sauce complements the rich, smoky flavors. This recipe is perfect for those who enjoy a bold and unique take on classic barbecue.
- Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- 1/4 cup yellow mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Wood chips (hickory or apple)
- Instructions:
- Prepare the Ribs: Remove the membrane from the back of the ribs and pat them dry. Brush the ribs with yellow mustard.
- Make the Mustard Sauce: In a bowl, mix honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Brush this mixture over the ribs.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 250°F (121°C). Add the wood chips to the smoker.
- Smoke the Ribs: Place the ribs on the smoker racks, bone side down. Smoke for 3 hours, or until the ribs are tender and the meat pulls away from the bones. Brush with additional mustard sauce halfway through smoking.
- Serve: Remove the ribs from the smoker and let them rest for a few minutes before cutting into individual ribs. Serve with extra mustard sauce on the side.
Smoked Pork Ribs with Mustard Sauce offer a deliciously unique barbecue experience. The tangy mustard sauce enhances the smoky flavors of the ribs, while the Weber Smokey Mountain ensures tender and juicy results. This recipe is a great way to enjoy a distinctive twist on traditional barbecue ribs, making it a standout dish for any cookout or family gathering.
Smoked Beef Short Ribs with Coffee Rub
Smoked beef short ribs with coffee rub are a robust and flavorful dish that features a bold coffee-infused rub and a slow smoking process. The Weber Smokey Mountain enhances the beef’s natural richness with a deep smoky flavor, while the coffee rub adds a unique and savory touch. This recipe is perfect for a hearty meal or a special occasion.
- Ingredients:
- 4 beef short ribs (about 2-3 pounds)
- 1/4 cup finely ground coffee
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Wood chips (hickory or oak)
- Instructions:
- Prepare the Short Ribs: Pat the beef short ribs dry with paper towels. Season with salt and black pepper.
- Make the Coffee Rub: In a bowl, combine ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture generously over the short ribs.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 275°F (135°C). Add the wood chips to the smoker.
- Smoke the Short Ribs: Place the short ribs on the smoker racks. Smoke for 3 to 4 hours, or until the meat is tender and pulls away from the bone easily. The internal temperature should reach 200°F (93°C).
- Serve: Remove the short ribs from the smoker and let them rest for 15 minutes before serving. Slice between the bones and serve with your favorite side dishes.
Smoked Beef Short Ribs with Coffee Rub offer a rich and complex flavor profile that’s sure to impress. The coffee rub adds a bold, savory element that complements the smoky depth achieved through the Weber Smokey Mountain’s slow smoking process. This recipe is ideal for a special dinner or a memorable barbecue, providing a hearty and flavorful dish that’s perfect for any meat lover.
Smoked Brisket with Spicy Barbecue Sauce
Smoked brisket with spicy barbecue sauce is a classic barbecue dish that combines the rich, smoky flavor of brisket with a tangy, spicy sauce. The Weber Smokey Mountain ensures a perfect smoke ring and tender meat, while the homemade barbecue sauce adds a zesty kick. This recipe is ideal for a hearty meal or a backyard cookout.
- Ingredients:
- 1 whole beef brisket (10-12 pounds)
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup spicy barbecue sauce (store-bought or homemade)
- Instructions:
- Prepare the Brisket: Trim excess fat from the brisket and pat it dry with paper towels. Rub the brisket with olive oil.
- Make the Dry Rub: In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, black pepper, salt, and cayenne pepper. Rub this mixture evenly over the brisket.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker.
- Smoke the Brisket: Place the brisket on the smoker rack, fat side up. Smoke for 10-12 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender. Apply barbecue sauce during the last 30 minutes of smoking.
- Serve: Remove the brisket from the smoker and let it rest for 30 minutes before slicing. Serve with additional barbecue sauce on the side.
Smoked Brisket with Spicy Barbecue Sauce delivers a rich, smoky flavor with a spicy kick that elevates the traditional barbecue experience. The Weber Smokey Mountain ensures even smoking, resulting in a tender, juicy brisket with a delicious smoke ring. This recipe is perfect for any barbecue enthusiast, offering a hearty and flavorful dish that will impress guests at any gathering.
Smoked Pork Tenderloin with Apple Cider Marinade
Smoked pork tenderloin with apple cider marinade offers a delightful blend of sweetness and smokiness. The apple cider marinade tenderizes the pork and infuses it with a subtle apple flavor, while the Weber Smokey Mountain adds a deep smoky aroma. This recipe is great for a quick yet impressive meal.
- Ingredients:
- 2 pork tenderloins (1-1.5 pounds each)
- 1 cup apple cider
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Wood chips (apple or cherry)
- Instructions:
- Marinate the Pork: In a bowl, combine apple cider, soy sauce, brown sugar, Dijon mustard, minced garlic, dried rosemary, dried thyme, black pepper, and salt. Place the pork tenderloins in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker.
- Smoke the Pork: Remove the tenderloins from the marinade and pat dry with paper towels. Place them on the smoker rack. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- Serve: Remove the pork tenderloins from the smoker and let them rest for 10 minutes before slicing. Serve with a side of roasted vegetables or a fresh salad.
Smoked Pork Tenderloin with Apple Cider Marinade is a flavorful and easy-to-make dish that combines the subtle sweetness of apple cider with the rich smokiness of the Weber Smokey Mountain. The marinade enhances the tenderness and flavor of the pork, making it a versatile dish for any occasion. This recipe is perfect for a quick weeknight dinner or a weekend barbecue, providing a delicious and satisfying meal.
Smoked Sausage with Sweet and Spicy Glaze
Smoked sausage with sweet and spicy glaze combines the savory goodness of sausage with a sweet and tangy glaze. The Weber Smokey Mountain imparts a rich smoky flavor, while the glaze adds an extra layer of complexity. This recipe is ideal for a casual gathering or as a delicious addition to any barbecue spread.
- Ingredients:
- 4 sausages (your choice of flavor, such as pork, beef, or chicken)
- 1/4 cup honey
- 2 tablespoons hot sauce
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Wood chips (hickory or cherry)
- Instructions:
- Prepare the Sausage: Prick the sausages with a fork to allow the smoke to penetrate. Set aside.
- Make the Sweet and Spicy Glaze: In a bowl, combine honey, hot sauce, soy sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker.
- Smoke the Sausage: Place the sausages on the smoker rack. Smoke for 1 to 1.5 hours, or until the sausages are heated through and have a nice smoky color.
- Glaze the Sausage: During the last 15 minutes of smoking, brush the sausages with the sweet and spicy glaze. Allow the glaze to set and caramelize slightly.
- Serve: Remove the sausages from the smoker and let them rest for a few minutes before serving. Enjoy with your favorite sides or as part of a barbecue spread.
Smoked Sausage with Sweet and Spicy Glaze offers a delicious combination of smoky, sweet, and spicy flavors. The Weber Smokey Mountain enhances the sausage with a deep smokiness, while the glaze adds a unique and flavorful twist. This recipe is perfect for a casual meal or a fun addition to a barbecue, providing a tasty and satisfying treat that’s sure to be a hit with everyone.
Smoked Stuffed Portobello Mushrooms
Smoked stuffed portobello mushrooms are a delightful vegetarian option that combines the rich, earthy flavors of portobello mushrooms with a savory stuffing. The Weber Smokey Mountain imparts a subtle smokiness that enhances the flavors of the stuffing, making this dish perfect for a main course or as an impressive appetizer.
- Ingredients:
- 4 large portobello mushrooms, stems removed and gills scraped out
- 1 cup cooked quinoa or rice
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wood chips (apple or hickory)
- Instructions:
- Prepare the Stuffing: In a bowl, combine cooked quinoa or rice, sun-dried tomatoes, feta cheese, basil, garlic, and walnuts. Season with salt and pepper, and drizzle with olive oil. Mix well.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker.
- Stuff the Mushrooms: Brush the portobello mushrooms with olive oil. Spoon the stuffing mixture into the mushroom caps, pressing down gently to pack it in.
- Smoke the Mushrooms: Place the stuffed mushrooms on the smoker rack. Smoke for 45 minutes to 1 hour, or until the mushrooms are tender and the stuffing is heated through.
- Serve: Remove the mushrooms from the smoker and let them cool slightly before serving. Enjoy as a main course or as a savory appetizer.
Smoked Stuffed Portobello Mushrooms offer a rich and flavorful vegetarian option that’s elevated by the smoky aroma of the Weber Smokey Mountain. The combination of quinoa or rice with sun-dried tomatoes, feta cheese, and fresh basil creates a satisfying and delicious stuffing. This recipe is perfect for those looking to enjoy a hearty and flavorful vegetarian dish that’s sure to impress guests at any meal.
Smoked Pineapple with Cinnamon Sugar
Smoked pineapple with cinnamon sugar is a sweet and smoky dessert that combines the natural sweetness of pineapple with a warm, spiced cinnamon sugar coating. The Weber Smokey Mountain adds a subtle smokiness that enhances the pineapple’s flavor, making it a perfect end to any barbecue or summer meal.
- Ingredients:
- 1 ripe pineapple, peeled, cored, and cut into rings
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon melted butter
- Wood chips (hickory or mesquite)
- Instructions:
- Prepare the Pineapple: In a small bowl, mix together brown sugar, cinnamon, and nutmeg. Brush the pineapple rings with melted butter and then coat them with the cinnamon sugar mixture.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 225°F (107°C). Add the wood chips to the smoker.
- Smoke the Pineapple: Place the pineapple rings on the smoker rack. Smoke for 45 minutes to 1 hour, or until the pineapple is tender and has absorbed a light smoky flavor.
- Serve: Remove the pineapple from the smoker and let it cool slightly. Serve warm or at room temperature as a delicious and unique dessert.
Smoked Pineapple with Cinnamon Sugar is a delightful and unexpected dessert that combines the natural sweetness of pineapple with the warm, aromatic flavors of cinnamon and nutmeg. The Weber Smokey Mountain imparts a subtle smokiness that complements the sweet and spicy coating. This recipe is perfect for adding a special touch to any summer barbecue or outdoor gathering, offering a sweet and flavorful end to your meal.
Smoked Chicken Wings with Buffalo Glaze
Smoked chicken wings with buffalo glaze offer a perfect blend of smoky flavor and spicy heat. The Weber Smokey Mountain imparts a deep smokiness to the wings, while the buffalo glaze adds a tangy and spicy kick. This recipe is great for game day, parties, or any casual get-together.
- Ingredients:
- 2 pounds chicken wings
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup buffalo sauce (store-bought or homemade)
- 2 tablespoons unsalted butter
- Instructions:
- Prepare the Wings: Pat the chicken wings dry with paper towels. Rub them with olive oil and season with garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Preheat the Smoker: Soak wood chips in water for 30 minutes, then drain. Preheat the Weber Smokey Mountain to 275°F (135°C). Add the wood chips to the smoker.
- Smoke the Wings: Place the wings on the smoker racks. Smoke for 1.5 to 2 hours, or until the wings are crispy and have an internal temperature of 165°F (74°C).
- Prepare the Buffalo Glaze: In a small saucepan, melt the butter and mix in the buffalo sauce. Heat until warmed through.
- Glaze the Wings: Toss the smoked wings in the buffalo glaze until evenly coated. Return to the smoker for an additional 10-15 minutes to set the glaze.
- Serve: Remove the wings from the smoker and let them cool slightly before serving. Enjoy with your favorite dipping sauces and celery sticks.
Smoked Chicken Wings with Buffalo Glaze combine the rich, smoky flavor from the Weber Smokey Mountain with the spicy heat of buffalo sauce. The result is a deliciously addictive appetizer or main dish that’s perfect for any casual gathering. Whether you’re watching a game or hosting a party, these wings are sure to be a crowd-pleaser, offering a perfect balance of smoky and spicy flavors.
Note: More recipes are coming soon!
