20+ Best Smoker Recipes-Meat and Veggies

Smoked Salmon

It is one of the best vertical electrical smoker recipes. It doesn’t require much time and hassle and is perfect for spontaneous dinner plans.

What You Need to Make Smoked Salmon

• Salmon fillets (you can cook it whole or cut it into pieces according to your preference. Remove the skin and bones if you like.)
• Two parts brown sugar and one part salt combined, also called brine.

How to Make Smoked Salmon

• Coat the fish with brine by gently rubbing the mix over it. Let it rest for a few hours in the refrigerator for the flavors to accumulate deeply into the fillet.
• Remove the seafood from the fridge after three to six hours and gently rinse off extra brine. Place it skin-side down on a foil and refrigerate for another hour.
• Fill your smoker with sufficient wood chips and heat it to 270F.
• Place the salmon in the center of the smoker along with the foil and cook until the temperature reaches 140F.
• Your smoked salmon is ready.

Smoked potatoes or cream cheese go well with this juicy smoked salmon. Rub the cream cheese blocks or half-cut potatoes with a rub of your choice. We recommend Rum & Que Soft Coq Rub. Cook them in the smoker for about the same time as your salmon.

Serve warm with smoked salmon fillets, and enjoy!

Smoked Baby Back Ribs

A glazed baby back rib is one of our favorite vertical pellet smoker recipes. It is flavorful and moist and requires minimal effort and time.

What You Need to Make Glazed Baby Back Ribs

• Brown sugar four tbsp.
• Ground coriander two tbsp.
• Four racks of baby back ribs without membrane(approx. 1 kg)
• Sweet paprika five tbsp.
• Smoked paprika three tbsp.
• Salt two tbsp.
• Ground cumin two tbsp.
• Ground fennel seeds two tbsp.
• One tbsp. pepper
• Cherry or pomegranate syrup for glazing 1 ½ cup

How To Smoke Ribs in Vertical Smoker

• Mix all the dry spices in a bowl- sweet and smoked paprika, salt, ground fennel, pepper, cumin, coriander, and brown sugar. You can store and use this rub for many weeks.
• Coat the ribs with this rub evenly and rub the meat well with your fingers. Let them rest for a few hours to achieve the best results.
• Fill your smoker’s hopper with wood pellets. We recommend using Oakwood for this recipe. Heat the smoker to 120C.
• Place the ribs on the racks bone-side down and smoke for two to three hours. 
• Once the ribs are tender, brush them with the syrup and continue smoking for another thirty to forty-five minutes.
• You can brush the syrup twice if you need a little bit extra of that sweet and tangy flavor.
• Serve hot and enjoy!

Smoked Brisket

Barbecuing a brisket needs significant time, but the flavor is worth the effort. It is our favorite vertical smoker brisket recipe that you can recreate with different rubs. You will love the recipe if you are not bothered with five to ten hours of cooking and prep time.

What You Need to Make Smoked Brisket

• Full brisket 16 lbs.
• Eight tablespoons of rub(the classic Texas-style brisket rub is half coarse kosher salt and half coarse black pepper. You can try different brisket rubs to experiment with the flavor.
• Apple cider vinegar ½ cup
• Water ½ cup
• Beef tallow ¼ cup

How to Smoke Brisket in Vertical Smoker

• Reduce the thickness of the fatty side of the brisket by trimming it. Decrease it to ¼ thickness to make it lean enough for a steady smoking experience.
• Spread the rub over the brisket and let it rest for an hour.
• Set up your smoker at 250F. Use hickory or oak wood for a juicy flavor.
• You will need a meat probe for this recipe. Insert the thermometer into the brisket and place the meat inside the smoker. Place the brisket point side down as it takes longer to cook than the flat side.
• Put a bowl of water in the smoker with the meat. The humidity will maintain the moisture of the brisket and prevent it from drying out.
• The brisket requires low and slow smoking. Keep an eye out on the meat probe. Avoid opening the smoker to check the meat repeatedly.
• Spray apple cider vinegar mixed with water on the brisket every hour.
• Increase the temperature to 265F after three to four hours of smoking.
• Do not worry if the internal temperature stays the same for a while. It is a normal process of fat rendering down while smoking the brisket that could take significantly longer depending on the fat content.
• Wrap the brisket in wax-free butcher paper at this point. Grease the paper with melted tallow before wrapping the meat in it. This step is optional. You can skip it, but we recommend it for juicy and tender flavors.
• Put the brisket back in the smoker and set the temperature to 275F.
• Poke the meat with a probe once the temperature reaches 190F. If you can probe in smoothly, your brisket is ready.
• Wait for at least forty minutes before unwrapping and cutting the brisket.
• Cut your brisket with a sharp knife and serve!

Smoked Lamb Ribs

This delicious and tender recipe is a unique touch to traditional BBQ ribs. It is much simpler and less time-consuming than other smoked ribs recipes.

What You Need to Make Smoked Lamb Ribs

• Two racks of lamb ribs membrane removed
• Honey six tbsp.
• Homemade or store-bought rib rub eight tbsp.
• Butter four tbsp.
• ½ cup homemade or store-bought BBQ sauce

How to Make Smoked Lamb Ribs

• Wash and rinse the ribs with cold water and pat dry.
• Remove unwanted fat or connective tissue by trimming the ribs.
• Prep your ribs by generously applying the rub. Coat the ribs evenly and refrigerate for two hours.
• Remove the ribs from the refrigerator ten minutes prior to smoking. Add wood chips to your smoker and set it up at 225F. Pecan or cherry wood is best for smoking lamb ribs.
• Place the ribs on the grill and smoke for three hours. Remember to place the ribs meat side up.
• Smoke for three hours. You can spray the ribs with apple cider vinegar and water to enhance the moisture and flavor. 
• Remove the racks from the smoker after three hours, then brush them with melted butter and honey. Brush on both sides, then wrap the ribs in tin foil.
• Place the ribs back in the smoker and smoke for another forty to fifty minutes at 225F. 
• Remove the ribs from the grill and unwrap the foil. Brush them with BBQ sauce and cook for an additional thirty minutes.
• Cut the ribs with a sharp knife and enjoy!

Smoked Pulled Pork

Pulled pork is excellent for making burgers, sandwiches, or tacos. You can enjoy it in various ways with your favorite dips and sauces. It is a different take on traditional pulled pork and needs a few ingredients. Although the recipe is simple and requires minimal ingredients, it is time-consuming and takes more than ten hours to cook.

What You Need to Make Smoked Pulled Pork

• Pork shoulder roast with bone 8-10lbs
• ¼ cup rub of your choice
• Yellow mustard 3 tbsp.

How to Make Smoked Pulled Pork

• Prep the meat by washing and cleaning it thoroughly.
• Spread the yellow mustard on the pork shoulder generously. 
• Preheat the smoker to 225F. The best wood for this recipe is Applewood or hickory.
• Season the meat well with a sweet rub on all sides. Rub it with your fingers so the flavors infuse deeply into it.
• Place the shoulder roast on the smoker in the center of the grate. Place the meat fat side facing up.
• You will need a meat probe to check the internal temperature. Smoke the pork until the internal temperature reaches 190 to 200 degrees Fahrenheit.  
• Remove the pork from the grill when done, and wrap tightly in a foil.
• Wait for at least sixty minutes before pulling it apart and shredding it. Remember to remove the chunks of extra fat. 

Smoked Chuck Roast

It is a delicious and tender beef recipe that is simple and takes less time than cooking bigger cuts, like a brisket. It utilizes minimal pantry ingredients, but you can tweak the recipe to enhance the flavor with different rubs.

What You Need to Make Chuck

• Coarse salt or Himalayan pink salt two tsp.
• Garlic powder one tsp.
• Coarse ground black pepper two tsp.
• Water and apple cider vinegar spritzer
• Yellow mustard two tbsp.
• Chuck roast three pounds
• Steak seasoning

How to Make Smoked Chuck Roast

• Prepare the seasoning by mixing salt, pepper, and garlic.
• Set your smoker to 225F.
• Spread an even layer of yellow mustard on the chuck roast.
• Sprinkle the seasoning and rub it over the roast thoroughly.
• Coat the chuck roast with steak seasoning
• Insert the temperature probe into the meat and place it on the smoker.
• Spray the spritz on the chuck after ninety minutes.
• Remove the chuck from the smoker when the internal temperature reaches 150F and wrap it tightly in aluminum foil. 
• Place it back in the smoker and cook until the temperature reaches 200F. 
• Wait for at least twenty minutes before slicing or shredding the meat.

Bacon Explosion

You can cook bacon explosion in several ways. You can add different vegetables, cheese, and sauces to the stuffing. Here’s our take on bacon explosion!

What You Need to Make Bacon Explosion

• Bacon two pounds
• BBQ sauce 250ml
• Seasoned ground pork 1.5 lbs.
• ½ red and ½ yellow pepper chopped
• Sliced mushrooms ½ cup
• Chopped white onion ¼ cup
• Grated cheddar cheese ½ cup

How to Make Smoked Bacon Explosion

• Preheat your smoker to 300 degrees.
• Shallow-fry five strips of bacon, chop them, and set aside.
• Place bacon strips on parchment paper horizontally. Create a bacon weave by folding back every other piece. 
• Carefully place a vertical strip where you positioned flipped-up horizontal bacon, then delicately flip the horizontal strips back into place. 
• Spread BBQ sauce on your bacon weave.
• Sprinkle ground pork on the weave and add more BBQ sauce. Add a row of chopped veggies and bacon, and sprinkle grated cheese.
• Carefully shape chopped bacon and vegetables into a roll about the same length as bacon weave. Neatly tuck in the ends of the bacon about halfway.
• Wrap the ends with single bacon slices to prevent the stuffing from falling out. 
• Place your bacon explosion in a tinfoil and put it inside the grill. 
• Smoke for ninety minutes, unwrap the bacon explosion, and place it on direct heat. 
• Remove from heat when the internal temperature is 165F.
• Let it rest for ten minutes, then slice it into one-inch thick pieces.

Smoked Brisket Burnt Ends

What You Need to Make Smoked Brisket Burnt Ends

• Apple cider vinegar and water spritzer
• A point-end brisket of about 7 lbs.
• ¼ cup BBQ rub
• 1 ½ cups BBQ sauce
• Cola two cups
• Brown sugar 1/3 cup
• Worcestershire sauce two tbsp.
• Melted butter two tbsp.
• Soy sauce one tbsp.
• Honey two tbsp.

How to Make Smoked Brisket Burnt Ends in Vertical Smoker

• Preheat the smoker to 250F.
• Season the brisket with your favorite rub.
• Place the brisket in the smoker and cook until the internal temperature reaches 150F. Keep spritzing the meat in intervals.
• Remove the brisket from the smoker at this point and wrap it tightly in foil.
• Smoke again until the inner temperature reaches 185F.
• Remove from heat and slice into ¾-inch thick pieces. Trim the excess fat and cut the slices into cubes.
• Cook cola in a saucepan on medium flame until half of the liquid is left. Add all the sauces, brown sugar, butter, and salt, and stir.
• Put your brisket cubes in a foil tray and pour the sauce over them. Add honey and place the tray in the smoker.
• Cook for two to three hours at 275F.
• Serve warm.

Smoked Chicken Wings

One of the best vertical smoker chicken wings recipes where we smoke and then fry the wings to obtain a rich, tender, and crispy flavor.

What You Need to Make Smoked Chicken Wings

• Chicken wings 3lbs.
• Olive oil two tbsp.
• Your favorite rub or seasoning, two tbsp.
• Cooking oil two cups
• Melted butter two tbsp.
• Buffalo sauce one cup

How to Make Smoked Chicken Wings

• Fill your smoker with oak or hickory wood and preheat it to 225F.
• Season your chicken wings by combining them in a zip lock bag with olive oil and seasoning and shake vigorously.
• Place the wings on the grill and smoke for about ninety minutes or when the internal temperature reaches 145F.
• Remove the meat from the smoker and deep fry in hot oil for two to three minutes.
• Mix buffalo sauce and melted butter and drizzle the mixture on your smoked chicken wings.

Sweet BBQ Pork (Char Siu)

This sweet and spicy Chinese recipe is our top favorite.

What You Need to Make Char Siu

• Pork shoulder two to three pounds cut into three-inch wide strips
• Honey(four tbsp.)
• Red fermented tofu, one to two cubes
• Red bean curd four tsp
• Korean pepper flakes one tsp
• Soy sauce two tbsp.
• Chopped garlic 1.5 tbsp.
• Chopped ginger three tbsp.
• Chinese five spice powder one tsp
• Salt to taste 
• Chinese rice cooking wine two tbsp.

How to Make Char Siu

• Combine all the ingredients to prepare and marinade. Mix it with pork in a bowl.
• Let it rest for twenty-four hours in the refrigerator.
• Remove the meat from the marinade an hour before cooking.
• Sauté ginger and garlic in a pan and add the remaining marinade to prepare the glaze. Add two tablespoons of honey, mix, and set aside.
• Heat your grill to 325F.
• Cook the meat on direct heat for fifteen minutes, flip, and cook for another ten minutes. 
• Glaze the meat when the internal temperature reaches 145F.
• Cook for another five minutes or when the meat looks sticky and red.
• Wait for about twenty minutes before cutting and serving.

Smoked Whole Chicken

Do not be intimidated by the idea of smoking a whole chicken – it is actually pretty straightforward! You will love this recipe if you like juicy, tender chicken.

What You Need to Make Smoked Whole Chicken

• Brown sugar ¼ cup
• Smoked paprika one tbsp.
• One whole chicken
• Onion powder one tbsp.
• Chili powder two tbsp.
• Oregano one tbsp.
• Salt one tsp.
• Garlic powder one tbsp.

How to Make Smoked Whole Chicken

• Remove the internal organs from the chicken.
• Discard the backbone using a sharp knife or shears.
• Flatten the chicken by turning it over on a wooden board and applying gentle pressure on the backbone.
• Prepare the seasoning by mixing all the dry spices in a small bowl. Rub it into your chicken thoroughly with your fingers.
• Let it rest for twenty-four hours in the refrigerator.
• Preheat the smoker to 225F. 
• Place the whole chicken on the rack breast side up. Use a digital thermometer to determine the internal temperature.
• Smoke until the inner temperature reaches 165F.
• Remove from the smoker and wrap in aluminum foil.
• Let it rest for ten minutes, then slice and serve.

Smoked Lobster Tails

This delicious dish only needs three ingredients, but it is high in flavor.

What You Need to Make Smoked Lobster Tails

• Six lobster tails
• Melted butter ¼ cup
• Garlic four cloves

How to Make Smoked Lobster Tails

• Remove lobster meat from the shell by cutting the tail with sharp kitchen scissors, then take it out using your fingers.
• Preheat the smoker to 400F.
• Sauté garlic cloves in butter for a couple of minutes. Drizzle the melted butter on the lobster meat on inside of the shell.
• Place your lobster tails in the smoker and cook until the internal temperature reaches 145F.
• Remove from the smoker and let them rest for about five minutes. 
• Lift the meat from inside of the shell with a fork and place it on top of the lobster tail.

Smoked Turkey

Smoke a juicy and flavorful turkey for special occasions and festivals with this recipe.

What You Need to Make Smoked Turkey

• Whole turkey
• Brine
• Rub seasoning
• Salt one tbsp.
• Garlic powder one tbsp.
• Olive oil ¼ cup
• Ground black pepper one tbsp.
• Paprika two tbsp.
• Powdered ginger one tsp
• Butter 120 grams
• Turkey stock one cup
• Butter baste

How to Make Smoked Turkey in a Pitboss Vertical Smoker

• Season your turkey with brine an hour before cooking and allow it to rest in the refrigerator.
• Bring it to room temperature after an hour and remove the brine.
• Apply seasoning rub to the turkey and cook in a preheated smoker at 225F.
• Pour butter baste over the meat every hour.
• Use a digital temperature to determine when the turkey is ready. The internal temperature should be 170F. 
• Remove the turkey from the smoker and let it rest for thirty minutes before digging in.

Smoked Chicken Thighs

One of the best vertical smoker chicken dishes is well-seasoned chicken thighs.

What You Need to Make Smoked Chicken Thighs

• Ten chicken thighs
• One tbsp. paprika
• ½ cup brown sugar
• Two tbsp. smoked paprika
• Cayenne pepper ½ tsp
• One tbsp. black pepper
• One tbsp. kosher salt
• Dry mustard powder one tsp
• ½ garlic powder
• ½ onion powder
• Water and apple cider vinegar spritzer
• BBQ sauce two tbsp.

How to Make Smoked Chicken Thighs

• Mix all the dry spices to prepare the rub.
• Preheat your smoker to 225F.
• Rub the seasoning over the chicken thighs.
• Put the chicken thighs in the smoker skin side up.
• Use Applewood, cherry, or hickory for an excellent flavor.
• Spray the spritzer on the thighs after forty-five minutes, then smoke again for thirty minutes or until the inner temperature reaches 165F.
• Drizzle a little BBQ sauce over the thighs before serving.

Smoked Pizza

Did you know you can make pizza in a vertical smoker? The smoked pizza recipe is easy, delicious, and ready within a few minutes.

What You Need to Make Smoked Pizza

• Pepperoni
• Pizza sauce
• Flour
• Sausages
• Mozzarella sauce

How to Make Smoked Pizza

• Knead the flour to make the dough as usual.
• Flatten it with a rolling pin on a floured surface.
• Roll the dough in a circle or rectangle according to your choice.
• Spread pizza sauce on the dough.
• Cover it with your toppings. You can use anything you like for the topping. Our favorites are pepperoni and sausages.
• Put your pizza in a smoker preheated to 350F.
• Cook it for thirty five minutes.

Smoked Chicken Salad

What You Need to Make Smoked Chicken Salad

• Two Chicken breasts
• ½ cup diced green capsicum
• Crumbled bacon
• Two diced jalapenos
• Mayo 1/3 cup
• Salt and pepper to taste
• Cajun seasoning
• Ranch dressing ¼ cup

How to Make Smoked Chicken Salad

• Spread Cajun seasoning on the chicken breasts.
• Preheat the smoker to 110C.
• Smoke the chicken until the internal temperature reaches 75C.
• Let it rest for five minutes, then chop or shred.
• Combine pepper, jalapeno, and bacon in a bowl. Add chicken and mix.
• Season with salt and pepper.
• Pour mayo and ranch dressing, and mix well.
• Cover the bowl with a cling wrap and refrigerate.
• You can make sandwiches with this salad or serve with crackers or on its own.

Smoked Chicken Breasts

Chicken breasts have to be smoked to perfection so they don’t dry out and are succulent and tender. This recipe will ensure you get perfect smoked chicken breasts every time.

What You Need to Make Smoked Chicken Breasts

• Two chicken breasts
• Garlic powder one tbsp.
• Onion powder one tbsp.
• Four tbsp. paprika
• Brown sugar three tbsp.
• Ground cumin one tbsp.
• Mustard powder one tbsp.
• Salt three tbsp.
• Black pepper two tbsp.
• Ground cumin one tbsp.

For Glaze

• Melted butter 1/3 cup
• Brown sugar ¼ cup
• Cayenne pepper ¼ tsp
• Onion powder one tsp
• Apple cider vinegar two tbsp.
• Tomato ketchup ½ cup
• Garlic powder one tsp
• Worcestershire sauce one tsp
• Dijon mustard two tsp

How to Make Smoked Chicken Breasts

• Mix all the dry spices and rub the seasoning on the chicken breasts.
• Preheat the smoker to 275F.
• Place the chicken breasts in the smoker. Insert a temperature probe set to 130F in the chicken. 
• Mix all the glaze ingredients in a pan and put the pan in the smoker with the chicken.
• Remove the glaze pan and the chicken from the smoker when the internal temperature reaches 130F.
• Lay the chicken breasts in a tray and cover them with foil.
• Put the tray in the smoker and cook again.
• Remove the chicken from the smoker when the internal temperature reaches 155F.
• Brush the chicken breasts with glaze and return to the smoker.
• Remove the chicken from the smoker when the internal temperature reaches 165F.
• Cover it with a foil loosely and wait for five minutes before serving.

Smoked Stuffed Bell Peppers

These stuffed bell peppers are full of flavors and nutrition.

What You Need to Make Smoked Stuffed Bell Peppers

• Six large bell peppers
• Cooking oil two tbsp.
• Shredded cheese three cups
• Mexican chorizo 450g
• Chopped fresh parsley

For Rice Stuffing

• One diced yellow onion
• Two tbsp. butter
• One finely diced jalapeno
• Chicken stock two cups
• One teaspoon salt
• Tomato paste one tbsp.
• Rice one cup

How to Make Smoked Stuffed Bell Peppers

• Remove the top of the bell peppers, cut in halves, and deseed them.
• Preheat the smoker to 135C. Use mesquite wood for best results.
• Sauté chorizo in hot oil in a pan. You can use any other fresh sausage of your choice. 
• Break the chorizo into small pieces and fry until brown.
• Heat butter in a pan, then sauté onion and jalapeno for five minutes. Add rice, salt, stock, and tomato paste, and close the lid. Cook for another twenty minutes or until the rice is cooked.
• Mix rice stuffing, shredded cheese, and chorizo in a bowl.
• Fill the bell peppers with the stuffing and place them in a grill-safe pan. 
• Put the pan in the smoker and cook bell peppers for ninety minutes.
• Sprinkle more cheese and put it back in the smoker for another hour.
• Serve with a side of your choice.

Smoked Beef Tenderloin

You can cook this delicious beef tenderloin at home with this easy-to-follow recipe!

What You Need to Make Smoked Beef Tenderloin

• Beef tenderloin four lbs
• Garlic cloves three
• Olive oil two tbsp.
• Salt two tsp
• Cracked pepper two tsp
• Freshly chopped thyme leaves two tbsp.

How to Make Smoked Beef Tenderloin

• Preheat the smoker to 225F.
• Trim the meat to remove excess skin and fat.
• Mix salt, pepper, garlic, thyme, and olive oil to prepare the wet rub. Coat the meat evenly with the rub.
• Smoke the meat for an hour.
• Heat olive oil in a pan and sear fry beef tenderloin for two minutes on both sides.
• Remove from heat and let it rest for a few minutes. 
• Slice and serve.

Smoked Pulled Chicken

Chicken thighs are used to make smoked pulled chicken. A smoked pulled chicken goes excellently with buns as a pulled chicken burger.

What You Need to Make Smoked Pulled Chicken

• Chicken thighs 5lbs
• BBQ rub
• Salt one cup
• Water
• BBQ sauce ½ cup

How to Make Smoked Pulled Chicken

• Boil water in a pot, add salt, and stir. Add chicken thighs when the salt dissolves.
• Remove the pot from heat and let it cool for an hour in the refrigerator.
• Preheat the smoker to 225F.
• Season chicken thighs with BBQ rub and place them on the smoking racks in the smoker.
• Smoke until the internal temperature reaches 165F.
• Remove the meat from the smoker and wrap it in aluminum foil.
• Pull and shred chicken, transfer to a bowl, and add BBQ sauce.
• Serve however you like.

Vegetarian Smoker Recipes

If you are not a big fan of meat but still want to enjoy the smoky flavor, you can try these vegetarian smoker recipes.

Smoked Mac and Cheese

Did you know you can make mac and cheese in smoker? Smoked mac and cheese has a distinct flavor and customary cheese and creamy texture.

What You Need to Make Smoked Mac and Cheese

• Macaroni al dente 16 ounces
• Flour ¼ cup
• Dijon mustard two tbsp.
• Butter ½ cup
• Cream cheese 8 ounces
• Shredded cheddar cheese 12 ounces
• Shredded gouda cheese 8 ounces
• Kosher salt
• Pepper
• Shredded parmesan cheese 4 ounces
• Half and half 3.5 cups

How to Make Smoked Mac and Cheese

• Melt butter in a large pan and add flour. Keep stirring for about a minute so it doesn’t form lumps.
• Gradually add half and half until it turns into a smooth and creamy sauce.
• Add cream cheese and keep stirring until it melts.
• Turn the heat to low and add Dijon mustard and shredded cheese gradually. Add salt and pepper to taste.
• Add cooked macaroni, mix, and season to taste.
• Remove the pan from heat and place it in the smoker. 
• Cook for thirty minutes on 225F.
• Remove the pan from the smoker, sprinkle the remaining shredded cheese and cook for another twenty minutes in the smoker.
• Serve hot and enjoy!

Smoked Stuffed Mushrooms

What You Need to Make Smoked Stuffed Mushrooms

• 10-15 large white mushrooms
• ½ cup bread crumbs
• Minced garlic, one clove
• Parmesan cheese ½ cup
• Olive oil ¼ cup
• Chopped fresh parsley two tbsp.
• Paprika, one tbsp.
• Garlic powder ¼ tsp
• Part salt and part black pepper, four tbsp. each
• Onion powder ¼ tsp
• Cayenne pepper ½ tbsp.
•  

How to Make Smoked Stuffed Mushrooms

• Clean the mushrooms, remove the stems, and slice the mushrooms into small pieces.
• Preheat the smoker to 135 degree C.
• Mix parmesan cheese, garlic, removed stems, chopped parsley, three tbsp., olive oil, bread crumbs and all the dry spices in a bowl.
• Fill the mushrooms with this stuffing and drizzle olive oil.
• Place the stuffed mushrooms in a pan and put it in the smoker for seventy to eighty minutes.
• Serve warm and enjoy!

Smoked French Fries

Smoked and then fried French fries are crispy on the outside and soft on the inside. Here’s how you can make smoked French fries!

What You Need to Make Smoked French Fries

• Three large potatoes
• Cooking oil
• 1 ½ tsp salt
• Chopped fresh parsley 1 tsp
• Grated parmesan cheese

How to Make Smoked French Fries

• Peel the potatoes, then slice them into fries. Keep the thickness according to your preference.
• Soak the fries in cold water for two hours.
• Transfer the fries to a pan and place it on the center grate in a smoker preheated to 120C.
• Cook for one hour.
• Remove the fries from the smoker and put them in a deep fryer preheated to 160C.
• Deep fry the fries for three to four minutes.
• Increase the temperature to 190C and deep fry for another five minutes.
• Season with salt, garnish with parmesan cheese and parsley, and serve!

Smoked Eggs

A spicy smoked egg is a vegetarian dish that you can serve as breakfast or an evening snack.

What You Need to Make Smoked Eggs

• Eggs twelve large
• Apple cider vinegar two tsp
• Mayonnaise 1/3 cup
• Diced pickled jalapenos, two tbsp.
• Ground mustard four tsp
• Sliced pickled jalapenos
• Hot sauce
• BBQ rub four tsp

How to Make Smoked Eggs

• Preheat the smoker to 325F.
• Put the eggs on the grates and cook for half an hour. Close the lid.
• Remove the eggs from the smoker after thirty minutes and soak in ice water immediately.
• Reduce the smoker’s heat to 175F.
• Peel and clean the eggs.
• Return to the smoker and smoke the eggs directly on the grate for thirty minutes.
• Remove eggs from heat and let them cool.
• Slice the eggs and remove the yolk. Set the yolk aside in a bowl.
• Mix mayo, apple cider vinegar, diced jalapenos, mustard, BBQ rub, and hot sauce with the yolks. Turn it into a smooth paste.
• Transfer the paste to a piping bag.
• Fill the eggs with the paste.
• Sprinkle BBQ rub on the eggs and place sliced pickled jalapenos.
• Smoked eggs are ready to serve.

Final Words

Creating BBQ meals for friends, family, and yourself is always a good idea. There are numerous options, and you can even prepare non-meat-based dishes with a smoker. Some recipes in the list can be time-consuming and complex, but we assure you the flavor, aroma, and the whole dining experience is worth the effort. Some of the recipes are quick and easy and excellent for beginners.

We hope you will recreate these recipes and enjoy them with your loved ones.