10+ Smoker Recipes for Flavorful Grilling Adventures

Smoking food adds a unique flavor and tenderness that you can’t achieve with other cooking methods. Whether you’re a beginner or an experienced pitmaster, smoker recipes can transform your meals into mouthwatering delights.

With a variety of meats and vegetables to choose from, you can create dishes that will impress family and friends alike.

Explore the world of smoking, where patience and technique can lead to delicious rewards. From savory meats to fragrant sides, there is a wide range of recipes that cater to diverse tastes and preferences.

Embrace the art of smoking and elevate your cooking game with recipes that are sure to become favorites in your home.

1) Smoked Brisket

Smoked brisket is a classic dish that’s perfect for gatherings. It requires time and patience, but the results are worth it.

To start, you’ll need a good quality brisket. Trim any excess fat to ensure even cooking.

Season it with a flavorful rub that may include salt, pepper, and garlic powder.

Preheat your smoker to a temperature between 250°F and 275°F (121°C to 135°C).

Place the brisket on the smoker. Plan for about 1.5 to 2 hours of cook time per pound of meat.

Once the internal temperature reaches 160°F (71°C), you can wrap the brisket in foil or butcher paper to keep it moist. Cook until it reaches 195°F to 205°F (90°C to 96°C) for tender results.

Ingredients

• Brisket (5-10 pounds)
• Salt
• Pepper
• Garlic powder

Cooking Instructions

1. Trim excess fat from brisket.
2. Season brisket with salt, pepper, and garlic powder.
3. Preheat smoker to 250°F to 275°F (121°C to 135°C).
4. Place brisket in the smoker.
5. Cook for 1.5 to 2 hours per pound.
6. Wrap brisket when it reaches 160°F (71°C).
7. Cook until 195°F to 205°F (90°C to 96°C).

2) Chorizo Stuffed Onion Rings

Chorizo stuffed onion rings are a fun and tasty snack. You’ll love how the spicy chorizo pairs with the crunchy onions. They make a great addition to any barbecue or gathering.

To start, prepare your onion by peeling it and slicing it into thick rings. You’ll need to use the larger outer rings for stuffing.

Next, mix your chorizo and seasonings. Stuff each onion ring with the mixture.

Place the stuffed rings on the smoker for a delicious smoky flavor.

You can set your smoker to 275°F (about 135°C) for indirect cooking. Enjoy these flavorful bites hot off the smoker!

Ingredients

• 1.5 lbs (about 680 g) ground chorizo
• 2-3 whole yellow or white onions

Cooking Instructions

1. Peel the onions and slice them into 1-inch rings.
2. Mix the ground chorizo with your favorite seasonings.
3. Stuff the chorizo mixture into the onion rings.
4. Preheat the smoker to 275°F (135°C).
5. Place the stuffed rings in the smoker and cook.

3) Smoked Ribeye Steak

Smoking a ribeye steak gives it a tender texture and rich flavor. Start by dry brining the steak with salt. Let it sit at room temperature for at least 40 minutes.

Preheat your smoker to 180°F (82°C). Place the steak directly on the smoker rack.

Smoke it for about 1.5 to 2 hours or until it reaches an internal temperature of 120°F (49°C).

Once done, you have the option to reverse sear it for a nice crust. Searing it on a hot grill for a few minutes on each side can enhance the flavor.

Ingredients

• 1 ribeye steak
• Salt
• Pepper

Cooking Instructions

1. Dry brine the steak with salt.
2. Let it rest at room temperature for 40 minutes.
3. Preheat your smoker to 180°F (82°C).
4. Place the steak in the smoker for 1.5 to 2 hours.
5. Check the internal temperature; it should reach 120°F (49°C).
6. Optionally, sear on a hot grill for a few minutes on each side.

4) Hot Honey Chicken Wings

Hot honey chicken wings are a tasty treat that combines sweet and spicy flavors. They are perfect for gatherings or a cozy night in.

To start, you’ll want to prepare your smoker. Set it to 250°F (about 121°C). This temperature will ensure your wings cook evenly.

Next, season your chicken wings with your favorite spices. You can use a mix of salt, pepper, and garlic powder.

Once your wings are seasoned, place them in the smoker. Cook for about 1.5 to 2 hours until they are golden and crispy.

While they are cooking, you can prepare the hot honey sauce. Mix honey with hot sauce to get the right balance of sweet and heat.

When your wings are done, coat them with the hot honey sauce. Serve them hot and enjoy!

Ingredients

• Chicken wings
• Salt
• Black pepper
• Garlic powder
• Honey
• Hot sauce

Cooking Instructions

1. Preheat your smoker to 250°F (121°C).
2. Season the chicken wings with salt, pepper, and garlic powder.
3. Place the wings in the smoker and cook for 1.5 to 2 hours.
4. Mix honey and hot sauce to create the glaze.
5. Coat the cooked wings with the hot honey sauce and serve.

5) Cajun Smoked Turkey

Cajun smoked turkey is a delicious way to bring flavor to your holiday meal. This recipe uses a tasty cajun brine and a variety of seasonings. It gives the turkey a spicy kick that everyone will love.

Start by brining your turkey overnight for the best results. Use a cajun rub that includes spices like paprika, cayenne, and garlic. These flavors soak into the turkey, making it juicy and flavorful.

When you’re ready to smoke, preheat your smoker to 275°F (135°C). Use pecan wood chunks for a rich flavor.

Smoke the turkey for about 20-25 minutes per pound until it reaches an internal temperature of 165°F (74°C).

Ingredients

• 1 whole turkey (10-15 pounds)
• Cajun brine
• Cajun seasoning
• Pecan wood chunks

Cooking Instructions

1. Prepare the cajun brine and soak the turkey overnight.
2. Apply cajun seasoning all over the turkey.
3. Preheat the smoker to 275°F (135°C).
4. Place the turkey in the smoker with a drip pan underneath.
5. Smoke for 20-25 minutes per pound.
6. Check for an internal temperature of 165°F (74°C) before serving.

6) Smoked Beef Cheek Birria Tacos

Smoked beef cheek birria tacos are a delicious meal that you can easily prepare. They offer a savory blend of spices and tender meat, perfect for any gathering. The rich flavors come from slow smoking the beef cheeks, making them juicy and flavorful.

Start by trimming excess fat from the beef cheeks and seasoning them heavily. You can use a special blend like Grande Gringo seasoning.

Smoke the beef at 250°F (120°C) until it reaches the right tenderness.

Once cooked, shred the meat and serve it in warm tortillas with consommé on the side. You’ll enjoy every bite!

Ingredients

• Beef cheeks
• Grande Gringo seasoning (or your favorite rub)
• Tortillas
• Consommé

Cooking Instructions

1. Trim excess fat from the beef cheeks.
2. Season the beef cheeks generously.
3. Preheat your smoker to 250°F (120°C).
4. Smoke the beef for about 2.5 hours.
5. Shred the beef and serve in tortillas with consommé.

7) Smoked Lobster Tails

Smoking lobster tails gives them a delicious, smoky flavor that’s hard to resist. This recipe is easy and perfect for a special occasion or a weekend treat.

To start, you will need to prepare your smoker. Set it to 225°F (107°C). You can use wood like apple for a light flavor.

Next, place the lobster tails on the smoker grates.

Smoke for about 45 minutes or until the meat is opaque and reaches an internal temperature of 135-140°F (57-60°C).

For added flavor, consider brushing the tails with garlic butter during the last few minutes of cooking. This adds a nice richness to the dish.

Ingredients

• 2 lobster tails
• 1/4 cup melted garlic butter
• Salt and pepper to taste

Cooking Instructions

1. Preheat the smoker to 225°F (107°C).
2. Prepare lobster tails by cutting the shells.
3. Season with salt and pepper.
4. Place tails on the smoker grates.
5. Smoke for 45 minutes until done.
6. Brush with garlic butter before serving.

8) Texas Style Smoked Ribs

Texas style smoked ribs are a true barbecue favorite. They’re simple to make and packed with flavor. Start with pork spare ribs, which are meaty and tender.

You will want to season the ribs with a mix of salt and pepper. This keeps it true to Texas style.

Prepare your smoker at 225°F (107°C) or 250°F (121°C). Use wood like oak or hickory for that smoky taste.

Smoke the ribs for about 5 to 6 hours. Spritz with a mix of apple juice and water every hour to keep them moist.

When the meat reaches 195°F (91°C), they are ready for serving.

Ingredients

• Pork spare ribs
• Salt
• Pepper
• Apple juice (for spritzing)
• Water (for spritzing)

Cooking Instructions

1. Season the ribs with salt and pepper.
2. Set your smoker to 225°F (107°C) or 250°F (121°C).
3. Place the ribs in the smoker.
4. Smoke for 5 to 6 hours.
5. Spritz ribs every hour.
6. Check for doneness at 195°F (91°C).

9) Smoked Pork Belly

Smoked pork belly is a delicious and flavorful dish that’s perfect for any gathering. The meat is rich and tender, with a nice smoky flavor.

To start, season your pork belly well with spices. A simple mix of salt, pepper, and garlic powder works great. You can also add your favorite barbecue rub for extra flavor.

Prepare your smoker and set it to 225°F (about 107°C).

Place the pork belly in the smoker and let it cook for about 6 hours. The goal is to reach an internal temperature of 165°F (about 74°C).

As the pork belly smokes, spritz it with apple juice or a vinegar mix every hour. This helps keep it moist and adds flavor.

Once it’s done, let it rest for a bit before slicing. Enjoy it as is, or use it in tacos or sandwiches.

Ingredients:

• 3-4 pounds pork belly
• Salt
• Pepper
• Garlic powder
• Your favorite barbecue rub (optional)
• Apple juice or vinegar for spritzing

Cooking Instructions:

1. Season the pork belly with salt, pepper, and garlic powder.
2. Preheat your smoker to 225°F (107°C).
3. Place the pork belly in the smoker.
4. Smoke for about 6 hours or until it reaches 165°F (74°C).
5. Spritz with apple juice or vinegar every hour.
6. Let it rest, then slice and serve.

10) Sweet and Spicy Smoked Salmon

Sweet and spicy smoked salmon is a delightful dish that’s easy to prepare. You can enjoy it as an appetizer or a main course. The combination of sweet and spicy flavors makes it a hit at any gathering.

To start, you’ll need fresh salmon fillets. A mix of brown sugar and your choice of chili powder gives it that sweet heat.

You can cure the salmon for a couple of hours, which enhances the flavors. Smoking the salmon at 225°F (about 107°C) for one to two hours will give it a nice smoky finish.

Ingredients

• 1 pound salmon fillet
• 1/2 cup brown sugar
• 2 teaspoons chili powder
• Salt to taste

Cooking Instructions

1. Mix brown sugar, chili powder, and salt in a bowl.
2. Rub the mixture onto the salmon fillet.
3. Cover and refrigerate for 2 hours.
4. Preheat your smoker to 225°F (107°C).
5. Place the salmon in the smoker and cook for 1-2 hours.