Are you getting bored with recipes and wondering if you should try something new? If you’ve tried enough recipes and want more spices in your life to cheer you up, then you must try a few smoker recipes. This post covers all the up-to-the-minute recipes to enhance the beauty of the table. Follow and try these best smoker recipes for good taste and a good mood. Let’s get in:
Unleashing Flavor with the Best Smoker Recipes
There are so many smoker recipes for all the fans of chicken, mutton, and beef. If your hobby is cooking or you’re a big foodie, then go ahead with these given recipes. When smoke meets beef, its taste becomes like heaven. Add different veggies with meat for extra flavor and taste. Choose toppings to make the dish presentable and delicious. Let’s scratch the recipes:
Best Smoker Recipes for Beginners
1. Smoked Shotgun Shells
Meet Smoked Bacon-Wrapped Shotgun Shells – a yummy barbecue snack perfect for your parties. They’re called that because they look like shotgun shells, but they taste delicious!
To make them, stuff manicotti pasta with a tasty mix of ground beef and cheese. The fun part is wrapping it all in bacon, because bacon just makes everything tastier. Then, let your creation soak up the smoky goodness in the smoker. As the shells get that smoky flavor, the tastes blend for a super tasty experience. Before serving, brush them with barbecue sauce for an extra kick.
In a nutshell, Smoked Bacon-Wrapped Shotgun Shells are a simple and smart barbecue snack. They’re easy to make and will be a hit at your gatherings, pleasing both casual eaters and barbecue fans! Enjoy your party along with your friends with this delightful and delicious treat.
2. Smoked Turkey Legs
For a classic smoked turkey leg recipe inspired by Disney, skip the curing solution. Instead, remove the legs from the package, apply avocado oil for a better taste and high smoke point, then rub with Kosmos Q Dirty Bird BBQ Rub. Let it sit for 5-10 mins.
Preheat your smoker to 225°F-250°F, adding smoke wood. Smoke turkey legs until they reach 140°F, then increase heat to 350°F for crispy skin. Spritz with water to prevent drying and build a bark. Cook until the internal temp hits 165°F. Apply BBQ sauce a few minutes before the end for an extra layer of flavor. Rest the legs for 10 mins before serving it in front of your guests.
3. Smoked Old Fashioned Cocktail-One of Best Smoker Recipes
Forget the idea that cocktails are only for wine bars and ladies; enter the timeless classic – the Old Fashioned. It combines bourbon, a bit of sweetness, a hint of orange, and bitters, making it perfect for a relaxed Cigar Lounge vibe. I enjoy putting my spin on this classic during chilly winter nights.
- Smoked Ice (see above)
- ½ tbsp Smoked Honey (see above)
- 1.5 oz bourbon
- ½ oz sugar syrup
- A couple of dashes of Orange Bitters
- 1 slice of grilled orange
- Old-fashioned or whisky glass
Enhance the flavors of citrus by grilling. Slice oranges into ¼” rounds and char them over charcoal for about a minute on each side. Keep the orange slices firm, not too floppy. Let them cool before using them in your cocktail.
4. Smoky Margarita
Smokey Margarita is one of the best options while you’re enjoying your fresh meal at the night party. Having barbecue or Pork options with Margarita makes the nicer combination together. Ingredients are here, check and follow to give it a trial.
Rim the glass with smoked sea salt. Ensure an even coating for that smoky-salty goodness. Combine 2 oz of Tequila, 1 oz of Lime juice, and 3/4 oz of Agave syrup in a shaker filled with ice. Shake the mixture vigorously. The ice will chill the ingredients, and the shaking action adds a delightful frothiness to the drink.
Strain the well-shaken concoction into the rimmed glass. This ensures a smooth, flavorful sip with each taste. Now, for the pièce de résistance, the smoky twist! Use a smoking gun or a covered smoking device on the cocktail. Control the intensity of the smokiness based on your preference. Enjoy your Smoky Margarita responsibly, with the unique blend of flavors and the added depth from the smoky infusion!
5. Smoked Deviled Eggs Recipe
Preheat smoker to 325°F with preferred smoking wood (e.g., oak, hickory, and mesquite). Smoke eggs for 30 mins on grates, ensuring space between each. Place the eggs in a bath of ice water to cool them down. Reduce smoker temperature to the smoke setting (around 160°F).
Peel cooled eggs, and return to smoker for 30-60 mins for desired smokiness. Egg color darkens with increased smoking time, indicating a smokiness level. Prepare the filling with the given ingredients.
- Mix yolks (12)
- ⅓ cup mayonnaise (Duke’s).
- 2 tbsp diced pickled jalapenos.
- 4 tsp stone ground mustard.
- 4 tsp BBQ rub (Spiceology Brisket Rub).
- 2 tsp apple cider vinegar (or pickled jalapeno brine).
- Add hot sauce to taste.
Cooking and Garnishing:
Fill a sandwich bag with the mixture, and cut off a corner for piping. Pipe filling into each egg half, spreading evenly. Garnish with sliced jalapeno and a sprinkle of rub on each. Refrigerate it for an hour and enjoy.
6. Easy Smoked Mac and Cheese
Your Holiday snacks are here. The smoked mac and cheese recipe is one of the best smoker recipes to suppress your hunger. It will also fulfill your craving. To make this cheesy and flavorful recipe preheat your smoker to 225°F using your favorite smoking wood (hickory, apple, or pecan work well). Boil macaroni according to package instructions until al dente. Grate a blend of sharp cheddar and Monterey Jack cheese (about 4 cups).
In a large mixing bowl, combine the cooked macaroni and shredded cheese. In a separate saucepan, melt ½ cup of butter over medium heat. Stir in ¼ cup all-purpose flour to create a roux, cooking for 2-3 minutes. Add 1 tsp each of onion powder, garlic powder, and mustard powder. Season with salt and pepper to taste. Allow the sauce to thicken, stirring constantly. Once thickened, remove it from heat.
Combining and Smoking:
Pour the creamy sauce over the macaroni and cheese blend, ensuring an even coating. Transfer the mixture to a greased, disposable aluminum pan suitable for the smoker. For added smokiness, you can sprinkle a bit of your favorite barbecue rub on top.
Put the pan in the smoker that has been preheated. Set smoke at 225°F for approximately 1.5 to 2 hours. Ensure a nice, smoky flavor permeates the mac and cheese. Consider using a mild wood to avoid overpowering the dish.
Once the mac and cheese has a golden-brown crust and a smoky aroma, it’s ready. Remove from the smoker, let it cool slightly, and serve this deliciously smoked mac and cheese as a flavorful side dish or main course. Enhance the dish with crispy bacon bits, chopped green onions, or a drizzle of hot sauce for added flair.
Serve with Optional Toppings:
Experiment with different cheese blends and smoking woods to customize the flavor to your liking. Adjust smoking time based on personal preference for a lighter or more intense smoky flavor. Share this smoky, cheesy delight with friends and family, and savor the rich, flavorful results of your smoking adventure.
7. Smoked Jalapeño Poppers Recipe
his crispy recipe is good for your craving. To make this wash your hands and start making. This recipe is the most famous recipe for European people. It is known as a good snack for lunch and dinner. Ingredients are listed below with the whole procedure.
- Fresh jalapeño peppers (12)
- Cream cheese (8 oz), softened
- Shredded cheddar cheese (1 cup)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Smoked paprika (1/2 tsp)
- Ground black pepper (1/2 tsp)
- Bacon slices (12), cut in half
- Toothpicks (24)
Preheat your smoker to 225°F using your preferred smoking wood (hickory, mesquite, or apple wood). Wear gloves while handling jalapeños to avoid skin irritation. Cut jalapeños in half lengthwise, leaving stems intact. Remove seeds and membranes for milder poppers, or leave some for extra heat. In a bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, and black pepper. Mix until well combined.
Spoon the cream cheese mixture into each jalapeño half, ensuring even distribution. Wrap each stuffed jalapeño half with a half-slice of bacon. Secure with toothpicks, ensuring they go through the bacon and jalapeño.
Place the bacon-wrapped jalapeño poppers on the smoker racks, leaving space between each. Smoke at 225°F for approximately 2 hours or until the bacon is crispy and the jalapeños are tender. Carefully remove toothpicks before serving. Serve these delicious smoked jalapeño poppers as a spicy and savory appetizer.
Add a slice of pineapple or a sprinkle of your favorite barbecue rub to customize the flavor. Experiment with different cheese blends for diverse taste experiences. Adjust smoking time based on personal preference for bacon crispiness and jalapeño tenderness. Share these tasty poppers with friends and family during your upcoming gathering or barbecue.
8. Simple Smoked Baked Beans Recipe
Start by preheating your smoker to 225°F. In a pan, cook 4-6 chopped bacon slices until crispy. Add a diced onion and cook until softened. Mix all given ingredients to make this recipe.
Transfer this flavorful mixture to a smoker-safe dish. Place the dish in the preheated smoker and let it smoke at 225°F for 2-3 hours, allowing the rich flavors to meld together. Once done, remove the dish from the smoker, and you’re ready to serve these deliciously smoky baked beans as a tasty side dish.
To enhance the flavor even more, consider adding a touch of barbecue rub. You can also customize the recipe by incorporating ingredients like jalapeños or diced bell peppers for a hint of spice. Feel free to explore various wood chips, like hickory or apple, to attain diverse smoky flavors.
Adjust the level of sweetness or smokiness to suit your taste preferences. Enjoy your smoked baked beans as a perfect accompaniment to any barbecue or as a delectable side dish to enhance the flavors of your meal.
9. Smoked Chicken Wings with Garlic and Parmesan Sauce Recipe
These wings go through smoking, and grilling, and get topped with a tasty buttery garlic and Parmesan sauce that’ll make your taste buds happy!
This is the best smoker recipe for snacks or any mealtime. Make a batch, and you’ll be the hero at your next gathering! It’s a tried-and-true recipe for me, and I’m sure you’ll enjoy them as much as my family does!
For Smoked Chicken Wings:
- Chicken wings (2 lbs)
- Olive oil (2 tbsp)
- Smoked paprika (1 tbsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Salt and pepper to taste
For Garlic and Parmesan Sauce:
- Unsalted butter (1/2 cup)
- Garlic cloves (4), minced
- Parmesan cheese (1/2 cup), grated
- Heavy cream (1/2 cup)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Preheat your smoker to 225°F. In a bowl, toss chicken wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper, ensuring an even coating. Place the seasoned chicken wings on the smoker grates. Smoke at 225°F for 2-2.5 hours or until wings reach an internal temperature of 165°F.
In a saucepan, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant. Stir in grated Parmesan cheese until melted. Add heavy cream, stirring constantly until the sauce achieves a smooth consistency. Season with salt and pepper to your liking.
Once the chicken wings are smoked, transfer them to a large bowl. Pour the Garlic and Parmesan sauce over the wings, tossing to coat evenly. Sprinkle finely chopped fresh parsley on top of the wings for a decorative touch. Serve the smoked chicken wings with garlic and Parmesan sauce immediately.
Adjust smoking time for desired wing crispiness. Add a pinch of cayenne pepper to the sauce for extra heat. Share these tasty smoked chicken wings with friends and family at your next gathering.
10. Hot Smoked Salmon Recipe
Hot smoked salmon is an uncomplicated and tasteful dish that you can effortlessly prepare in your own kitchen. Start by preheating your smoker to around 180-200°F. While the smoker is warming up, prepare the salmon by seasoning it with a mix of salt, pepper, and your favorite herbs or spices. Allow the seasoned salmon to sit for a while to absorb the flavors.
Once the smoker is ready, place the salmon on the grates, ensuring it has enough space for proper airflow. Use wood chips like alder or hickory for a smoky flavor. Smoke the salmon for about 1-2 hours, or until it reaches an internal temperature of 145°F.
The result is a tender, flaky, and delicious hot smoked salmon with a delightful smoky aroma. Serve it as a main dish, in salads, or on crackers with cream cheese. This homemade hot smoked salmon is a flexible and impressive addition to your cooking. Enjoy!