17 Must-Eat Electric Smoker Recipes | Magical Taste

Smoking is a unique cooking method in which different types of fuels such as wood pellets, hardwood chips, charcoal, etc. are used in a cooking apparatus called smoker in order to impart a charred or hint of a crude flavor to your fresh meat, vegetables, bakery food items and much more.

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Smoking connects us to ancient cooking methods!

Smoking is a cooking method that has not been recently explored, but it has been evolved through different cultures and civilizations since ages.  Do you remember our history lessons which told us that when the Stone Age man discovered fire, he also started using it for cooking raw food and meat? He didn’t have any gas or other sources of fuel, then and all he had were dry twigs and remains of uprooted trees which he used to cook.

Therefore, cooking food in a smoker is much like returning back to our roots in cooking, but in a much civilized, sophisticated and secure manner!

Why smoke food?

Have you ever cooked in a smoker? If not, then you must definitely give it a try as the recipes cooked in a smoker have a smoky punch to them, which is hard to define but best understood when we taste them. The racy flavor and eccentric taste of a smoked piece of meat are so powerful that it can make your day.

Types of food materials that go well with the smoke! :

Don’t be puzzled when we say that everything that can be cooked can be smoked as well! In fact, smoking is one of the few methods that blend their own flavor with the natural flavor of the food materials.  Smoke anything which is raw and fresh to experience what smoking is all about. Even if we just consider the meat section, the list is endless as it includes beef, pork, mutton, lamb, duck, chicken, turkey.

Apart from that, you can also smoke different types of fishes like tuna, salmon, etc. or vegetables, mushrooms, fruits and some of the genius cooks have also experimented and improvised by smoking sweet dishes, pudding, and even ice creams.

If you are a food lover and don’t eat to live, but live to eat, then you can try some of the best recipes that we have carefully picked to appease your taste buds!

1)        Portobello mushrooms

Portobello mushrooms are one of the most edible and juicy mushrooms you can ever find! Now, who doesn’t love mushrooms right, but smoking gives them an altogether different flavor which is hard to resist.

Portobello mushrooms

The smoked Portobello mushroom can be used as an appetizer, but the taste of this gourmet becomes so irresistible that it can soon become your main course and you may even go forward and have a bite or two after finishing your dessert!

Recipe: Smoked Portobello mushrooms

Preparation time: 10 minutes

Cooking time: 1 hour

Cooking appliance: Any smoker

Here are the ingredients that can set your taste buds on fire:

  • Portobello mushroom caps – 7-10 nos.
  • Olive oil – 2 tablespoons are more than enough
  • Finely diced onion-1-2 onions can be used as per your requirement
  • Few cloves and garlic pieces, crushed together
  • Broccoli florets – prefer it frozen
  • Hot sauce – optional
  • A half cup of white cooking wine
  • ½ teaspoon of salt and pepper
  • 1 teaspoon of dry basil leaves
  • Panko crumbs – quarter cup
  • 5-6 tablespoons of teriyaki sauce – you can use simple soy sauce too

Procedure:

Step1:

Preheat the smoker up to 225 degrees. Soak the mushrooms in cold water. Carve out the gills with a knife or cutter and wash it cleanly afterward.

Step2:

Now, take a medium-sized mixing bowl and mix your hot sauce, teriyaki sauce, crushed spices in the olive oil.

Step3:

Rub the upper and lower portion of Portobello mushrooms with the mixture prepared in the bowl and place them with the gill side touching the cooking grates. Let is smoke for a while.

Step4:

After an hour or so, sprinkle some oil, wine, and the mixture again to keep the mushrooms nice and tender.

Step5:

Let it smoke for a couple of hours and baste the mushrooms with the mixture once again after removing them from the smoker.

 

Delicious servings of smoked mushrooms are now ready to rekindle your appetite!

Some tips:

You will have to soak or rinse the mushrooms in cold water and scrape their gills clean before using them. If you can clean them with a wet paper towel then it is better than soaking or rinsing as mushrooms absorb water quickly and then don’t smoke as well.

Words of wisdom

Delicious Portobello mushrooms go well with salads and garnishing! Some people like to use tomato sauce or raw crushed tomatoes in the basting mixture but while some hate it. However, we must respect each other’s individual taste and carry on our affair with smoked mushrooms!

2)        Smoked Ice creams

Gorging on ice creams is a pure delight irrespective of the climate and weather conditions. With numerous flavors of ice creams being introduced in the market every day, you can hardly control yourself from trying them. But not in your wildest dreams you would have imagined that ice creams can be smoked too.

 Smoked Ice creams

A quick manifestation of smoke and heat generated from wood chips is enough to give it an intriguing taste and intangible flavor!

Recipe: Smoked ice cream

Cooking appliance: Electric smoker

Key apparatus: Wood Chips

The time required: 15 minutes of smoking is more than sufficient to blend smoke into the ice cream!

Ingredients:

  • Any shop or homemade ice cream
  • Dry wood chips – do not soak them in water & do not use sweetly flavored chips as your ice cream is already much sweeter!
  • Ice & cold water for an ice bath

Procedure:

Step1:

Firstly, prepare the cream you would prepare before refrigerating your ice cream. The idea of smoking cream is better than smoking the set ice cream because there are many natural ingredients used in the ice cream that would not taste and feel as fresh after going through the smoke and heat treatment.

Step2:

After you prepare your cream, take one big pan and place many ice cubes and pour cold water in it. This pan acts as a temperature regulator for your cream once the smoking starts. Now take a smaller pan that would sit in the large pan comfortably. Place the pan in the larger pan and pour the cream.

Step3:

Start smoking! Make sure that there is abundant smoke in the smoker by adding wood chips on a regular basis. We want rich fumes of smoke to encircle and enclose our ice cream so it is better to use dry wood chips as it burns quickly and releases a large amount of smoke than the soaked wood chips.

Step4:

Keep the cream in the smoker for at least 2 hours. Some people would prefer to keep it for 1-1.5 hours depending on their appetite for a smoky flavor. Also, monitor the cream from time to time to ensure that it doesn’t get steamy. If the temperature of the cream goes above normal add more ice creams and cubes to the pan.

Now the cream is ready to be converted into a rich and delicious smoky ice cream.

Tips: –

Vanilla, peach, caramel and chocolate ice creams go great with the smoky flavor. Also, do not forget to add herbs like mint and spices like cinnamon as they blend perfectly with smoke.

Words of Wisdom

Make a smoked ice cream recipe and treat your friends and loved ones with it. They are surely going to appreciate your dessert making skills and this would probably commence your relation with smoked desserts afresh!

 

3)        Smoked Mac & cheese

Mac & cheese is a mouth-watering recipe prepared with macaroni pasta and cheese sauce aka cheddar. This smooth, frothy and melting delicacy is cherished all around the world and is popular among both kids and adults equally.

Smoked Mac cheese

Adding a fresh smoke flavor to it makes it devouring and you may also add the meat pieces or vegetables to spice it up!

Recipe: Smoked Mac & Cheese

Yield: 7 servings

Required time: 1 hour

Cooking appliance: Grill or charcoal smoker

Key apparatus: Cooking spray

Ingredients:

  • Elbow macaroni – 16 ounces
  • A quarter cup of butter
  • 2 and a half cups of milk
  • ¼ cup flour – plain baking flour
  • 8 ounces of cheese – preferably large pieces of cream cheese
  • 1 teaspoon of salt & black pepper
  • 2 cups of cheddar cheese & Gouda cheese – all shredded
  • 4 ounces of Parmesan cheese

How to make it?

Step1:

Cook the macaroni pasta by following the directions written on the package. Preheat the smoker up to 225F.

Step2:

Take a medium pan and add butter and heat it until it melts. Whisk some flour into it and make it thick and frothy. Add some milk and whisk it until it boils and thickens. Add a surplus amount of cream cheese to make it smooth and bubbly. Afterward, season it with salt and pepper.

Step3:

Take a large bowl and mix all the types of cheese mentioned in the ingredients until they form a homogenous mixture. Pour cream and add pasta in the mixture and place it in the smoker for up to 1 hour.

 

Your smoky, flavorful and creamy Mac & cheese pasta are now ready to be gulped and slurped!

Some tips:

Do not overcook the pasta initially as it can get mushy after smoking. Use wood chips in the smoker as they impart a unique flavor to the overall taste of your Mac & cheese recipe.

Words of Wisdom:

Macaroni & cheese pasta is an Italian dish which has been popular across the world for ages because of its melting flavor and unique hunger quenching ability. Giving it an eccentric smoky flavor makes it richer, fruitier and more delicious than ever!

 

4)        Smoked pork chops

A lean and juicy cut of pork meat is the pork chop. If you are a beginner and want to try your hands at smoking, then pork chops can be the perfect start to your smoking endeavors due to its rich flavors and unparalleled ability to endure excessive amounts of heat and smoke.

Smoked pork chops

Let us get to know a new way to cook this wonderful meat recipe!

 

Recipe: Smoked pork chops

Prep time: 20 minutes

Cooking time: 1hr 15 min

Marinate time: 3 hours

Cooking appliance: Electric smoker

Key apparatus: apple cider vinegar

 

Ingredients:

 

  • 4 pieces of “with bone” pork chops
  • Brown sugar – 2 tablespoons
  • Onion mix – 2 tablespoons
  • Pepper – 1 tablespoon (cayenne pepper) & 2 tablespoons of black pepper powder
  • Some shreds of thyme for aroma (you can also use freshly ground thyme)
  • Salt as required

 

BBQ sauce ingredients

  • Buttermilk – 2 tablespoons
  • 1 cup of homemade BBQ sauce or packaged BBQ sauce found in stores
  • Brown sugar – 1.5 tablespoons
  • Apple cider vinegar- 1½ cup

 

Cooking procedure:

Step1:

Take a medium-size bowl or mixing tray. Mix onion mix, black pepper, cayenne pepper, brown sugar, and salt together in the bowl. Apply this mixture on the pork chops thoroughly and leave it inside the refrigerator for a couple of hours.

Step2:

Set the temperature of the smoker at 275F. Pork chops go well with charcoal smokers and flavors of apple wood chips. Put the chops on the smoking grills and cook it up to 1 hour and 15 minutes. Serve the pork chops with BBQ sauce when ready.

How to prepare BBQ sauce for pork chops?

Step1:

Heat-reduce the blend of apple cider and brown sugar for up to 20 minutes

Step2:

Add BBQ sauce to the blend and heat it. Pour some buttermilk and boil it till it gets nice and thick.

Your BBQ sauce is now ready to be relished with the smoked pork chops!

Some tips:

BBQ sauce packets can be bought from malls or grocery shops. Also, the hot sauce needs to be thick and poured over the pork chops for exceptional taste and flavor.

Words of Wisdom:

Smoked pork chops are the most tender and juicy meat prices you will ever find! Satiate your hunger for meat by having it with freshly made buns or bread.

5)        Smoked shrimps

Much like prawns, shrimps to have an inviting and oceanic taste which makes them a top favorite of the seafood lovers. They taste the best when seasoned with spices that contain a fair proportion of garlic in them. The shrimps get smoked in a very quick time and can be included both as appetizers and in the main course as per your choice.

  Smoked shrimps

Here’s a very easy of getting your shrimps smoked!

Recipe: Smoked shrimps

Cooking time: 1hr 40mins

Marinate time: 4 hours

Cooking apparatus: Electric smoker

Key ingredient: Hickory wood chips

Ingredients:

  • Virgin olive oil – 4 tablespoons
  • A small cup of lemon juice – extracted freshly from 1 or 2 lemons
  • 2 finely crushed garlic cloves
  • Fresh & peeled shrimps
  • Cajun shake – 1 tablespoon
  • Salt – 1 tablespoon

 

Let’s begin!

Step1:

Take a large cooking tray and mix all the above-mentioned ingredients nicely. Mix them with the shrimps and make sure that all the shrimps get an equal amount of the mixture. Marinate them for at least 4 hours before smoking them.

Step2:

Place all the shrimps over a cooking grid. Shrimps are small in size and therefore you will not be able to place them over your cooking grates for grills. Let them smoke for 12 to 15 minutes and your sizzling smoked shrimps are ready to be tasted!

Some beginner’s tips:

You can also sauté the shrimps in different types of seasonings and BBQ sauce or even butter as per your taste preferences. Serve it to your friends and family along with long and crispy French bread slices.

Words of Wisdom:

Shrimps taste magical when smoked but overcooking can spoil its natural flavor. Do not cook it for more than 15 minutes as it can get hard and tasteless. Also, for a perfect taste use wood chips, especially those which are made from hickory wood.

6)        Sizzling steak fajitas

Fajitas can be prepared with chicken, steak or any other lean meat. You can give these fajitas a tempting aroma of wood by smoking them in a charcoal or electric smoker.

Sizzling steak

Here, I am going to guide you about the steak fajitas recipe; so let us look at the ingredients first.

 

Recipe: Sizzling steak fajitas

Prep time: 10 minutes

Cooking time: 35 minutes

Cooking appliance: Any type of smoker

Key apparatus: Fajita pan or cast-iron skillet

Ingredients

  • 1 ½ teaspoon of garlic and cumin powder
  • ¼ teaspoon of salt, black pepper powder
  • Dry oregano & paprika (smoked) – 2 teaspoons each
  • 1 ½ teaspoon of brown sugar
  • Flank steak pieces – 1 pound
  • Sliced pieces of 1 red bell pepper and one sliced onion
  • Lime wedges (if required)
  • Cilantro– finely chopped
  • Slices of 1 yellow bell pepper

 

Cooking procedure:

 Step1:

Mix all the above-mentioned spices in a bowl and rub them over the steak. Please be careful to cover all the steak uniformly.

Step2:

Sprinkle some olive oil or cooking spray over the cooking grates and heat the smoker at 235 degrees F. Smoke around 30 minutes and then flips the sides of the steak and smoke it for another 20-25 minutes.

Step3:

Cut the steak into thin slices and season it with pepper and onion mixture.

Serve it with steamy corn tortillas and salads.

Some tips for beginners

For making the steak intense and flavorful you can marinade them before 24 hours.

Words of Wisdom

Once you’ve devoured the sizzling fajitas you will never be able to forget its moist texture and rich tongue teasing flavor. You can also use the same recipe for chicken, beef and other types of fajitas.

 

7)        Smoked Potatoes & sausages

Sausages find their place in a large number of cuisines and are cooked in so many varieties that you can get enough of them. However, the one sausage recipe which has my heart is the perfect blend of roasted potatoes and smoked sausages! Nothing tastes better with sausages than the fried potato slices.

Smoked Potatoes & sausages

Cook them in a real quick time and serve them on pre-lunch or post-lunch snacks.

 

Recipe: Smoked potatoes & sausages

Prep time: 15 minutes

Cooking time: 40 minutes

Cooking appliance: Electric grill or smoker

Key ingredient: Hickory wood chips

Ingredients

  • Large Potatoes – 4
  • Smoked sausage packed
  • Chopped onion
  • Cloves of garlic – 3
  • Vegetable oil – 2 tablespoons
  • Salt and pepper – as per requirement
  • Seasoning ingredients – as per your requirement (thyme, paprika, etc. can be used)

 

Directions

Step1:

Cook the sausage in your own smoker or you can also buy pre-cooked sausages from the shop. Your main task here is to smoke your potatoes right and blend it perfectly with sausages.

Step2:

Heat your smoked well-in-advance up to 440 F. Cut sausages and potatoes into slices.

Step3:

Take a large bowl and throw the slices in it. Pour some olive oil; add some seasoning ingredients and lemon juice. Mix all these ingredients well. Place the mixture on a foil or a sheet pan and keep it on the cooking grates of your smoker. Check the potatoes after 20 minutes; if they are cooked right, it means that you’ve cooked some amazingly delicious smoked sausages and potatoes.

Few tips for beginners:

Do not slice the potatoes too thin or too thick. Also, use medium size potatoes, which are not too sweet.

Words of Wisdom:

You can have this awesome snack with some parsley, which is finely chopped. Also, you can add many vegetables like corn, carrot, beet, etc. in this recipe according to your choices. The amazing taste of this recipe reminds me of the summer camps where friends, potatoes, and sausages were our only savior among hard work and tiring activities.

8)        Smoked asparagus

Asparagus shoots are used as a vegetable and taste their best when tender and fresh. Here, we are providing you with a smoked asparagus recipe which can be used as a side dish with smoked pork, smoked beef, and many other main course dishes.

asparagus-green-asparagus-steak

The earthy flavors of asparagus go well with the other spices together and they make a healthy and sumptuous dish!

Recipe: Smoked asparagus

Prep time: 10 minutes

Cooking time: 60 minutes

Cooking apparatus: Any smoker

Key ingredient: Butter

 

Ingredients:

  • Thinly sliced garlic- 5 cloves
  • Black pepper  powder – ¼ teaspoon
  • Sliced onions – 1
  • Fresh lemon juice – 1.5 tablespoons
  • 5 pounds trimmed asparagus
  • Salt – as per requirement

Process:

Step1:

Preheat the smoker up to 240 F. Use charcoal as the smoke ingredient.

Step2:

Take a saucepan and add some butter onto it. After it melts, add garlic and roast it until it gets faintly brown in color.

Step3:

Put off the heat and add salt, black pepper and lemon juice in the mixture.

Step4:

Take a glass container which is heat resistant and place onions at its bottom. Place the asparagus on the onions and top it with the mixture you’ve just prepared. Keep the container on the topmost cooking grate of your smoker and let it smoke for up to 1 hour.

Your battery and sizzling asparagus are now ready to be savored!

Tips for beginners:

Use tender and moist asparagus, but do not over smoke it as it may produce a burnt taste and smell.

Words of Wisdom:

Smoked asparagus tastes out of this world. Nothing smells and tastes like it if you can top it up with some tangy sauce or salmon shake over it before smoking!

9)        Smoked prime ribs

Prime ribs are one of the most delicious cuts of beef and used heavily in meat preparations and cuisines. Smoking gives it an exquisite and unmatchable taste and is also one of my favorites when it comes to smoked meat recipes.

Smoked prime ribs

Slow smoking complements the overall taste of this primal beef cut and the perfect crust on the edges gives it an endearing flavor which is hard to compare with anything!

Recipe: Smoked prime ribs

Cooking time: 4 hours

Prep time: 20 minutes

Cooking apparatus: Electric grill or smoker

Key ingredients: Oak or hickory wood chips & smoked paprika

Ingredients:

  • Kosher salt
  • Olive oil – 4 to 5 tablespoons
  • Black pepper – 2 tablespoons
  • Garlic powder – 1 tablespoon
  • 2 tablespoons of onion powder, thyme and rosemary powder
  • ½ teaspoon –pepper, cayenne
  • Paprika – 1 teaspoon
  • Bone-in prime rib (you can even prefer boneless prime ribs)
  • Horseradish Mustard – 1.5 cups
  • Worcestershire sauce – 3 tablespoons

Procedure:

Step1:

Firstly, heat the smoker up to 225F.

Step2:

Add the spices and sauce in the bowl and spread them on the entire prime rib generously. Also, season it with liberal quantities of salt and mustard.

Step3:

Place the prime rib on the cooking grates and smoke till the internal temperature of the smoker rises up to 130F. After smoking for about 35 minutes, remove the prime rib from the smoker and cover it with foil. Let it cool for about 15-20 minutes.

Step4:

Meanwhile set the smoker up to 400F. Once the desired temperature level is attained, put the rib over the grates again and sear it to obtain a wonderful and crispy crust.

Step5:

Keep a watch on the internal temperature and as soon as it hits 140F stop the smoker. Again, let it cool for 15 minutes and then slice it with a sharp knife.

Your tempting prime rib roast is now ready to occupy the center of your dining table!

Some tips:

Do not overcook the meat and after the prime rib gets cooked, slice it into ½ inch slices. You can also serve it with slices of horseradish if you want to experience an earthy flavor with your meat.

Words of Wisdom:

Prime rib is a delicacy which needs to be served when hot. You can use the hickory wood chips to flavor the smoking process. Also, make sure that you have a big enough smoker before ordering a prime rib as it is huge and most of them are over 15 inches in length.

10)   Smoked turkey

Turkey much like chicken is known for its tasty flesh and unique flavor. It is a bit harder than the chicken and tastes best when it is roasted or smoked. Today, we are going to learn how making a whole turkey recipe that can easily glorify the menu of parties and other casual events.

Smoked turkey

Recipe: Smoked turkey

Preparation time: 15 to 20 minutes

Cooking time:  3 hours

Cooking appliance: Electric smoker

Key equipment: Soaked wood chips

Ingredients:

  • Whole Turkey – 1
  • Canola oil
  • Black pepper – ground
  • Salt
  • Apple cider vinegar – 3 tablespoons
  • Honey – 2 tablespoons
  • Chicken stock – 1 ½ cup
  • Crushed garlic cloves

Procedure:

Step1:

Heat up the smoker up to 250F. Wash the whole turkey in cold water and dry it completely.

Step2:

Rest it for 15 minutes. After that, rub it with crushed garlic and season it with salt. Insert onion slices, garlic powder, butter, and other spices in the cavity of the turkey. Some people also fill cola-flavored drinks in the cavity as it brings a unique taste and flavor to the flesh.

Step3:

Smoke the turkey till the internal temperature of the smoker reaches 130F. Sprinkle oil and juices coming out from below the roasting pan regularly to keep the turkey tender and moist.

Your scrumptious and inviting turkey is ready to occupy the center of your dining table!

Tips for beginners:

One can soak the wood chips (hickory, apple or pecan) up to 4 hours before smoking. However, some people go on to soak it up, to 48 hours, which is certainly not required as it dilutes the flavor of the hardwood.

Words of Wisdom:

The crunchy flavor of the royal whole turkey recipe will linger on your taste buds and you will crave for having them more! You need to be cautious while smoking this recipe as overcooking can spoil its texture.

 

11)   Smoked beef brisket

Beef brisket is one of the finer cuts of a tender breast. It lets out an irresistible flavor and taste when smoked, so I am presenting an inviting recipe of smoked beef brisket! Here, we have used a smoker box instead of the actual smoker.

Smoked beef brisket

Smoker box enables you to give the smoky effect and flavor to your meat and can be used with different types of electric and gas grills.

Recipe: Smoked beef brisket

Cooking time: 10 hours

Cooking appliance: Electric or gas grill

Key equipment: Smoker box

 

Ingredients:

  • 10 pounds of beef brisket
  • BBQ rub powder
  • Kosher salt
  • Freshly ground black pepper – ½ cup
  • Hardwood chips – Applewood or hickory wood chips as per your preference
  • Smoker box
  • Analog thermometer

 

Procedure:

Step1:

Take a seasoning tray and place the beef brisket over it. Cover it with salt and pepper evenly. The seasoning layer should be neither too thick not too thin. Leave it for 60 minutes in the room temperature.

Step2:

You will have to soak some wood chips overnight and keep some dry wood chips in the stock as they will come handy during the smoking process.

Step3:

Keep the smoker box on the grill burner which is well lit and controls the heat so that it reaches up to 250F. A separate thermometer will provide you with a more precise temperature reading even if your grill has an inbuilt thermometer.

Step4:

Keep the brisket over the cooking grate and make sure that there is ample of space between the burner and the grate where you are smoking the beef brisket. In order to keep the device smoking, add soaked chips at regular intervals.

Step5:

The whole process requires a minimum of 10 hours. Keep changing the sides of the brisket after every 2-3 hours. You can even use the thermometer to check whether the brisket has been cooked perfectly or not. For that, just insert your stand-alone thermometer in the juiciest part of your meat and if it says 205F or 200F then it is cooked to perfection.

A hunger satiating and enticing beef brisket is now ready to be munched with ecstasy!

Some tips:

Use soaked wood chips instead of dry as the smoking process needs to be slow and steady.

Words of wisdom:

You can serve the briskets with potato slices and smoked beans. Different types of BBQ sauces and rubs enhance the flavor of this meat so much that you simply cannot overlook it in the backyard parties!

 

12)   Smoked corn on the cob

Ever tasted the buttery, half-sweet half salty taste of smoked corn? You must surely try them once as it is also one of the ways to celebrate life, to greet new seasons or to simply plunder the abundance of nature.

Smoked corn on the cob

Here’s an interesting recipe that will get you the juiciest and tastiest corns you have ever tasted!

 

Recipe: Smoked corn on the cob

Prep time: 10 minutes

Cooking time: 25 minutes

Cooking apparatus: Any type of smoker

Key equipment: Applewood chips

 

Ingredients:

  • Wood chips – preferably apple wood chips
  • 4-5 fresh corns
  • Unsalted butter – 3 to 4 tablespoons
  • Salt to taste
  • Black pepper powder – 1 teaspoon

 

Directions:

 

St%$ep1:

Preheat the smoker up to 300F. Place the corns and maintain equal distance between each one for smoking them accurately. Insert wood chips after every 5-10 minutes to maintain the smoke.

 

St$ep2:

After 25-30 minutes, the corn starts to get light golden brown in color and then you can take them off from the grates. Season them with salt, pepper, butter, and other ingredients. Some people also prefer to add fresh lemon juice to accentuate the taste of these buttery corns!

 

A buttery and crunch-filled raw delicacy are perfectly ready to revamp your appetite!

 

Some tips:

Smoking the corn for too long makes it hard and tasteless, while some people like it tender and juicy. I prefer the corns which are neither too burnt nor too tender. One can also season it with spices after the smoking if smoking has mellowed down its overall taste.

 

Words of wisdom:

Corns are a great treat especially when the climate is chilly and cold. They provide a great option for friends and family to sit over, discuss their lives or just to have a fun time together. A simple corn brings a spark in your relations and adds a flavor to your conversation!

 

13)   Smoked trout

Trout is a freshwater fish which has a distinctive taste of the other types of fishes. It has a taste which is more like salmon, but much milder and smooth. Smoking complements fishes like trout due to their unique flavor and small size. Trout needs to be smoking hot and proves to be a perfect appetizer.

smoked-trout

Recipe: Smoked trout fish

Prep time: 15 minutes

Cooking time: 3 hours

Cooking apparatus: Electric smoker

Key ingredient: Kosher sea salt

Ingredients:

  • Trout – 4 to 5
  • Kosher salt
  • Crushed garlic
  • Black pepper powder – 2 tablespoons
  • Vinegar or olive oil (optional)

Procedure:

Step1:

Before smoking the trout fishes you need to brine or season them with salt, onion powder, garlic, black pepper powder, etc. You can also pour a little vinegar or olive oil if you like their taste.

Step2:

Ensure that the fishes are clean before smoking them. Place them on the cooking grates when the smoker temperature reaches 225F.

Step3:

Wood chips that are mildly flavored need to be used while smoking or you can also use the oak wood chips to bring a unique flavor to this dish.

3 to 4 hours are required to smoke them perfectly after which you can serve them with other appetizers and can also use them as a side dish.

Beginner’s tips:

Smoked trout tastes wonderful with green salads and dips. If you vacuum seal and refrigerate the trout it can be used for up to 1 month!

Words of Wisdom:

Smoke trout are extremely flavorful and tasty. I like to blend pieces of smoked trout with a few cups of cheese and season them with garlic and pepper. This way I get a fabulous dip which goes great with all types of smoked fishes. Moreover, you can also try to smoke salmon and trout at the same time!

 

14)   Chicken wings

 

All the chicken lovers will say, hey, we eat these chicken wings every day so what’s new in it? But guys have you really tried smoked wings because it tastes surreal and even tastes better than the chicken wings provided by top fast-food brands of the world.

Chicken wings

Recipe: Smoked chicken wings

Cooking time: 3 ½ hours

Cooking appliance: Wood pellet grill or smoker

Key equipment: Wood chips (apple, pecan, hickory, cherry)

 

Ingredients:

Wings:

  • Chicken wings – 4 pounds
  • Paprika – 3 tablespoons
  • chili powder – 1 tablespoon
  • Kosher salt – 4 tablespoons
  • 1 tablespoon of Onion powder, garlic, mustard and Chipotle Chile powder each

Ingredients

Sauce:

  • Barbecue sauce, which is available in the store – 100gms
  • Unsalted butter – 4 tablespoons
  • Molasses – mild flavor – 1 tablespoon
  • Any hot sauce – 100gms
  • Kosher salt as per taste

Directions:

Step1:

The first thing you need to do is preheat your smoker until temperature reaches 225F. Mix all the spices mentioned above in a small bowl. Take the meat and arrange them on a large baking sheet. Use half of the rub and sprinkle it over the top.

Step2:

Turn them on the other side and repeat this action. Make sure that they are equally rubbed on all the sides and leave it for 10 to 15 minutes.

Step3:

Place the chicken wings on the cooking grate and make a point to leave ample off space between every piece so that the smoke covers all the chicken wings nicely. Smoke them till they get nice and brown. It usually takes about two hours to be prepared but checks the temperature regularly as it should not exceed 160F.

Step4:

There is also another way to tell if your meat is ready. Insert a sharp knife in the flesh, if the juices are not reddish but clear then the task is done.

Barbecue Sauce

Step1:

Put the butter in a saucepan and melt it over medium heat. Add the molasses, hot sauce and barbecue sauce to it, stir until it simmers.

Step2:

Season it with some salt and then pour it over your chicken wings if you don’t like to have them dry.

Sizzling, jarred and crispy chicken wings are smoked to perfection and yearning to find a place in your tummies now!

Some tips for beginners:

Put fine incisions on the chicken wings with a small knife before mixing them with spices and seasonings. This ensures that the flavor stays and grows perfectly on them.

Words of Wisdom:

Chicken wings are the most loved portion of the chicken flesh. Along with their amazing taste, they are also healthy and full of proteins. Smoking them retains their natural flavor and nutrition, which cannot be achieved when you deep fry or grill them over direct heat.

 

15)   Cured & Smoked Salmon

Have you ever tasted smoked or grilled salmon? If not, then you are surely missing out on something that tastes unreal and magical. The sweetness, smooth bulky texture and rich oceanic flavor of salmon reach a new tangent when you smoke it to perfection.

Here’s what we consider one of the easiest ways to smoke salmon filets.

Cured & Smoked Salmon

Recipe: Cured & Smoked salmon

Marinate time: 8-10 hours

Cooking time: 5-6 hours (depending upon your choice)

Cooking appliance: Electric or charcoal smoker

Key ingredient: Soaked wood chips

 

Ingredients:

  • Salmon filets – 1.5 pounds
  • Vodka or Tequila (tasteless) – optional
  • Kosher salt
  • A quarter cup of raw turbinado sugar
  • Cracked black pepper – 2 tablespoons
  • 1 bunch of fresh dill, chopped
  • 1/2 lemon, thinly sliced
  • Pecan or alder wood chips

 

Directions:

Curing

Step1:

Take the whole salmon filets and blend them with alcohol nicely (this is optional) after placing them on a baking dish. You can also cut the filets in half if you do not prefer whole filets.

 

Step2:

Mix salt, pepper, and sugar together and pat all over the salmon. Top with the lemon slices. Place the dill on top of that and gently press down.

 

Step3:

Seal the salmon filets in a tight plastic wrap and settle them in the refrigerator for at least 8 to 10 hours.

Smoking                                                                                

  1. Remove the dish from the refrigerator and discard the excess liquid.
  2. Meanwhile, soak the wood chips in water.
  3. Brush some olive oil over the cooking grates of your smoker.
  4. Preheat the smoker to approximately 160˚F. Place the wood chips in the side drawer. You may need more wood chips every 45 to 60 minutes. Watch for the smoke. If there isn’t smoke, add more chips.
  5. Place the fillets inside the smoker and cook for 3 to 6 hours. People who relish the plump texture and the raw taste of Salmon can cook it up to 2.5 hours. Please remember that if you need to mellow down the temperature up to 130 F after a couple of hours.

 

Smart tips for beginners:

Wood chips are soaked in water to get a continuous and slow supply of smoke. However, if you are using wood chips with a very mild flavor, then there is no need to soak them as it can further dilute its flavor. However, you will have to sacrifice extra wood chips if you are not soaking them.

Words of Wisdom:

Tasty and lip-smacking pieces of smoked salmon are now ready to be devoured! Serve it with slices of baguette (French bread) or eat it with steamy rice. Some people will argue that why to put so much effort and time on a recipe which can be completed within a couple of hours. However, you don’t want to miss it if you are a fish lover and want to experience the range of flavors of one of the best tasting fishes in the world!

 

16)   Overnight cinnamon buns

One must definitely try baking confectioneries or delicacies in a smoker and what could be better than the rich blend of spiciness of cinnamon and sweetness of sugar!

Overnight Cinnamon Buns

Cinnamon buns or cinnamon rolls as they are popularly known in some parts of the world can be a perfect way to start your day or to give a feast to your sweet tooth with a cup of coffee or tea in the afternoon.

 

Recipe: Overnight cinnamon buns

Cooking time: 30 minutes

Cooking apparatus: Any smoker

Key ingredient: baking soda & baking powder

 

Ingredients:

Dough:

  • Milk – 1 cup
  • A quarter cup of brown sugar and a quarter cup of vegetable oil
  • Few cups of baking flour – 2 or 3
  • Small amounts of baking soda and baking powder – about ¼ teaspoon
  • Half a teaspoon of vanilla essence & one teaspoon of yeast (dry)
  • A little less than 1 teaspoon of salt

 

Filling:

  • Melted butter – 4 tablespoons
  • Cinnamon & brown sugar
  • For the shimmery coating:
  • Few teaspoons of milk
  • Finely ground sugar – 1 cup
  • Maple syrup – 2 tablespoons
  • Coffee power – 1 tablespoon

 

Now, let’s go baking!

Step1:

Take a large cooking pot and add oil, milk and brown sugar in it. Heat the mixture until the sugar melts completely. Do not overheat the milk.

Step2:

Meanwhile, mix baking soda, salt, baking powder, and flour thoroughly in a bowl. Allow the milk solution to cool down and add some dry yeast in it. After it settles down, add vanilla essence and mix all the ingredients well. Leave the mixture for about 30 minutes.

Step3:

After the dough gets cool enough to be handled with bare hands, spread it on a rectangular tray and apply generous amounts of butter, sugar, and cinnamon over it. Cut it into large pieces according to your choice and let it cool in the refrigerator overnight.

Step4:

Preheat your smoker up to 350F and bake the cinnamon rolls carefully till they get golden brown in color. 20-25 minutes of smoking should be enough to do that.

Step5:

After that, mix sugar powder, syrup and coffee powder in a bowl and apply the mixture on the buns.

Sweet and Savoury cinnamon buns are now ready to be served!

Some tips:

One can even add an egg yolk to the dough mixture if you are not a vegan.

Words of Wisdom:

You may also add raisins, cashews, and other ingredients in the recipe as per your liking. Some people also bake them in ovens, but the buns baked in a charcoal smoker have a divine taste for it!

 

Smoke roasted apple pie

Apple pie is a typical homemade pie, which is stuffed with apple filling and usually topped with cheese and whipped cream. Smoking gives it a summery warm flavor which makes it ideal for morning breakfasts and evening snacks.

Smoke roasted apple pie

Here’s an interesting apple recipe which can be prepared either on electric grills or electric smokers.

 

Recipe: Smoke roasted apple pie

Prep time: 15 minutes

Cooking time: 1 hour

Cooking appliance: Electric or charcoal smoker

Key equipment: hardwood apple chips

 

Ingredients:

 

  • 7-8 ripe apples – peeled and sliced nicely
  • ½ to 1 cup of sugar – depending upon the sweetness of the apple
  • Powdered cinnamon – 1 tablespoon
  • Powdered nutmeg – ½ tablespoon
  • Apple jelly – ¼ cup (melted)
  • Apple essence – 1 tablespoon
  • Flour – 2 tablespoons
  • Whipped cream – 2 tablespoons
  • Lemon juice – 1 tablespoon (fresh)
  • Crust dough

Let’s start making it!

Step1:

Take a large bowl and mix the apples with flour, lemon juice, ground cinnamon, nutmeg, and sugar nicely.

Step2:

Prepare two rolls from the crust dough as per the required size. Do not roll it more or it will get thin. Take a glass plate few inches smaller than the rolled dough and apply the melted apple jelly generously on it.

Step3:

Make the apple mixture sit in the dough and cover both the rolls tightly by smearing apple juice. Press them tightly to avoid any loose ends. Create small incisions on the top of the crust and apply some cream over it.

Step4:

Set the temperature of the smoker up to 400F and smoke the pie for 20 minutes. Do not forget to use the apple chips while smoking. After it is done, bake it for an hour until the crust gets brown and crispy. Let it cool for some time.

Your crispy, richly sweet and smooth smoke roasted apple pie is ready to treat the craving of your sweet tooth!

 

Some tips:

 

Do not use too much apple filling or it will make the pie smudgy. Keep it light and crispy and you will definitely enjoy it more.

 

Words of Wisdom:

Make it a point to refrigerate the pie dough for apple pie or any other pie for that matter. Smoking gives a sweet effervesce flavor to the apple pie and the tinge of fresh lemon tingles your taste buds. Invite your friends over a tea and cherish your bond with this apple pie!

 

Useful suggestions & tips:

  • Smoking enhances their flavor and nuzzles your taste buds in the most delicate manner. Choosing a right kind of smoking device also depends on your cooking needs and requirements.
  • You need not buy an expensive and huge smoker like a pellet smoker if your needs are confined to smoking veggies and a few sausages.
  • Buy charcoal or electric smokers as they are efficient, easy-to-use and suit most of the smoking recipes. However, if you are a pro cook and can handle different smoking and grilling appliances at a time, then even a handy and portable smoker box could be enough for you.
  • Start with a simple recipe, sharpen your skills by practicing different recipes and learn the art of blending different cooking techniques like cooking & smoking, smoking & baking, grilling, and smoking, etc.
  • And last but not the least, practice with small proportions first and then go for bulk cooking.

Safety precautions that need to be taken while cooking in a smoker:

  • A smoker is a cooking appliance that uses a heating process to attain the desired temperature while cooking and therefore must be dealt with cautiously. Most of the modern smokers come with a “cool touch” exterior yet the below precautions need to be taken to avoid any untoward accident or mishap:
  • Keep kids away from the smoker and always monitor it when the cooking is in progress.
  • Keep combustible fuels and materials such as kerosene, wood, oil, etc. Away from the smoker, especially during the smoking process.
  • Be careful while adding wood chips or coal in the smoker for generating smoke. Use of high-quality rubber hand gloves is mandatory while handling all the types of smokers.
  • Do not try to shift the smoker from one place to another during the smoking process and also immediately after its use.
  • Once the cooking is completed, discard the burning coal or wood chips or extinguish them properly.
  • Apart from all these precautions, it is always essential to be alert and use common sense while using the smoker.

 

The world of cooking is endless, but one has to use the best equipment to rise above the horizon and be a champion cook! Smokers are truly one of a kind and are efficient enough to turn anyone into a foodie! These are a few recipes that would hold a supreme position on a banquet of any party or restaurant. Try them one by one and become a real pitmaster!

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