smoker recipe

Buttery Smoked Corn on the Cob is easy to make, and smoking adds so much flavor it turns a simple side dish into something simply delectable.

Buttery Smoked Corn on the Cob

corn

butter

light brown sugar

paprika

onion powder

garlic powder

salt

green onions (sliced thin)

Fill large roasting pan half full of water; set aside.

Gently pull back husks from corn, and remove silks but not husks.

Place corn in a roasting pan, and add more water until corn is covered. Soak corn for 4 hours and up to overnight.

SOAK CORN:

15 minutes before smoking, prepare your smoker by adding soaked wood chips or pellets, and preheat to 225 degrees F.

Remove corn from water and place it on paper towels to dry.

In a small bowl, whisk together butter, brown sugar, paprika, onion powder, garlic powder, and salt. Brush corn with butter mixture, and sprinkle with green onions.

PREP GRILL AND CORN:

Gently pull husks back over corn. Smoke for 60 minutes, turning once with long grilling tongs during smoking. Let the corn sit for 10 minutes.

SMOKE CORN:

Pull husks back and serve. Garnish with sliced green onion if desired. 

SERVE:

https://embed.mediavine.com/videos/f447pm4x0oqqfcmphcb8

Smoked Corn on the Cob

Baked Beans on the smoker is an easy side dish for all your spring and summer barbecues! Topped with bacon, this classic recipe is the BEST and is the&nbsp; perfect pair to your smoked meat.

Smoker Baked Beans with Bacon

VanCamp's

brown sugar,

molasses

onion, (finely chopped)

Tablespoons yellow mustard

pack bacon, (10-12 slices)

Put all the ingredient into a large bowl and mix well to combine. 

Pour

Pour the baked beans into a disposable aluminum pan.

Chop

Cut the bacon into 2 inch long pieces and lay on top of the baked beans mixture.

Place

When the smoker is preheated to 225°F, place the aluminum pan in the smoker uncovered. 

Smoke

Stir

When you pull the baked beans out of the smoker, the bacon pieces should be cooked and be a golden brown around the edges. Stir the beans with a large spoon so that they gets mixed in well with the beans.

Serve

https://content.jwplatform.com/videos/vfP6vPWM.mp4

Baked Beans on the smoker is an easy side dish for all your spring and summer barbecues! Topped with bacon, this classic recipe is the BEST and is the perfect pair to any smoked meat.

Green beans are a classic side dish for any barbecues and are full of flavor. Cooked low and slow in the smoker with hickory wood and bacon, these are a crowd fave!

Hickory Smoked Green Beans Recipe

green beans, (fresh)

chicken broth

apple cider vinegar

ground pepper

bacon, (bite size pieces)

sliced almonds, ((optional))

onion, diced ((optional))

First, cut the ends off the fresh green beans. String them and then cut them in half. Add them to a colander and rinse well. Set aside.

In a large skillet on the stove top, add in the chicken broth, apple cider, salt, and pepper.

Combine

Add the beans, combine, and turn up the heat to medium-high.

Blanch

Blanch for 3-4 minutes and then turn off the heat.

Transfer the mixture to a disposable aluminum pan. Make sure you do not drain. You want all the mixture going into the pan.

Chop the bacon into bite-size pieces and place on top of the green beans. If you&#39;re opting to add the diced onion add them here.

Place the pan into the smoker and smoke uncovered at 250°F for 3 hours.

Remove the pan from the smoker and add sliced almonds on top. Mix to combine and then serve immediately.

If bacon is the key to happiness, here&#039;s a quick formula. 5 ingredients plus one smoker and a little patience equals a savory dinner the whole family will love!

Smoked Bacon-Wrapped Pork Tenderloin

pork

oz Bacon

Salt

tbsp GirlsCanGrill PK Pork Rub

Head Country BBQ sauce (divided)

Build a 2 zone fire in your grill for indirect cooking. Prep the grill by arranging the coals on one side to create a 2-zone fire. Allow to the grill to come to and maintain 225 to 250.

Prep the Grill:

Remove the pork tenderloin from the package and pat dry.

Trim the silverskin from the tenderloin clean up and unnecessary fat pieces.

Trim the pork

On a clean work surface, arrange the bacon in a single layer, with long edges barely overlapping. Make a 10 to 12” rectangle, long enough to go long edge to long edge of your tenderloin.

Place the tenderloin in the center of the bacon and season with salt and PK. Roll the pork tenderloin making sure to evenly coat all sides.

Brust all sides with a thin layer of Head Country BBQ sauce.

Carefully wrap the bacon slices around the tenderloin. Start with the last strip of bacon you placed down to make the rectangle.

Grab the thin edge of back and wrap it around the pork at an angle.

Repeat with the thicker edge overlapping the first. Layer the rest of the bacon strips on weaving them slightly over one another, tightly tucking the edges in until you reach the end.

Secure the bacon in place with toothpicks or kitchen twine.

Wrap the pork in bacon

Place the bacon wrapped pork tenderloin on the cooler side of the grill and cover.

Grill for 1 hour. Check the tenderloin and baste with barbecue sauce.

Flip with grilling tongs and baste the other side.

Continue grilling for another 1 ½ to 2 hours until the pork temps at 140F, checking every 30 minutes to make sure the bacon isn’t overcooking.

In the last 10 minutes of grilling, baste with barbecue sauce one final time.

If the bacon hasn't crisped enough, increase the heat on the grill and carefully sear the bacon.

Once the pork has temped at 140° F, and the bacon is as crisp as you would like, remove the pork tenderloin from the grill.

Smoke the Pork

Allow the pork to rest for 5 minutes and the meat to come to 145° F.

Rest

Remove all the toothpicks before slicing and serving hot.

Add extra barbecue on the side if you want more kick for dipping!

https://embed.mediavine.com/videos/k1vfubhnaympn4eru3ej

Want a show-stopping crazy delicious recipe? This bacon-wrapped pork tenderloin is smoked and basted in barbecue sauce for perfectly cooked slices, crisp bacon, and tons of flavor. Oh, and it's incredibly easy! Just make sure to use an instant-read thermometer to get that pork to 145F.

Bacon-wrapped smoked pork tenderloin

Boneless, skinless chicken thighs are wrapped in sliced bacon then smoked until brown, crispy and delicious!

Smoked Bacon Wrapped Chicken Thighs

chicken thighs

bacon

black pepper

Begin preheating meat smoker to 275˚ Fahrenheit.

Season chicken thighs with salt and black pepper.

Wrap each thigh with two slices of bacon, securing in place with toothpicks.

Cook thighs in 275˚F smoker for one hour and 45 minutes, or until thigh meat reaches 170˚F and bacon is browned.

This easy baked beans recipe features tender beans smoked with bacon and brown sugar, jalapenos, onions and seasonings until hot, bubbling and just perfect!

Smoked Baked Beans with Bacon

thick-sliced smoked bacon, (chopped)

onion, (diced)

jalapenos,

garlic, (peeled and minced)

(15 ounces) pork and beans (drained)

barbecue sauce

packed brown sugar

regular or nonalcoholic beer ((or substitute beef broth))

ketchup

Dijon mustard

salt and black pepper, (to taste)

Preheat smoker and add wood following manufacturer’s instructions. Heat to 225 degrees F.

In a large cast-iron skillet, cook the bacon over medium heat on the stovetop until brown and crispy. Use a slotted spoon to transfer bacon to paper towels to drain.

Pour out all but 1 tablespoon drippings., add the onion and cook over medium heat until translucent, about 5 minutes. Add the jalapenos and garlic and cook for 1 more minute. Add the beans, barbecue sauce, brown sugar, beer, molasses, ketchup, mustard, Worcestershire, and half the bacon. Stir until combined thoroughly.

Place uncovered skillet in smoker, close lid, and smoke until beans are hot and bubbling, about 2 to 2 1/2 hours. Stir beans every 30 minutes. Cool for 10 minutes and adjust seasonings before serving, if needed.

Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!

Oxtail Osso Buco

lb oxtail segments

Noble Saltworks Hickory Smoked Salt

flour

tbsp butter

tbsp Saica Extra Virgin Olive Oil

large yellow onion, medium dice

carrots, medium dice

celery, medium dice

garlic, divided

(1 - 28 oz can) Ciao San Marzano Tomatoes

flat-leaf parsley, divided

thyme

bay leaf

dry white wine (Pinot Grigio)

Beef stock, as needed

lemons

water

polenta

unsalted butter

Parmegiano Regiano, fine grated

Noble Saltworks Hickory Smoked Salt, to taste

black pepper,

Preheat your&amp;nbsp;Yoder Smokers YS640s Pellet Grill&amp;nbsp;to 350ºF, set up for indirect grilling.

Preheat your&amp;nbsp;Lodge 7.5 Quart Enameled Dutch Oven&amp;nbsp;over medium heat. Add the clarified butter. Season oxtails with salt and Noble Saltworks Hickory Smoked Salt and fresh ground black pepper. Place the flour in a shallow bowl and dredge oxtails, shaking off excess then transferring to the hot dutch oven. Sear and brown on all sides, working in batches to avoid overcrowding. Transfer oxtail segments to a plate and repeat with the remaining oxtail segments.

Add the Saica Extra Virgin Olive Oil to the dutch oven. Stir in onions, carrots, celery and crushed cloves of garlic and cook, stirring and scraping any browned bits from bottom of pot until soft, about 10 minutes.

Add about 1/3 of the bunch of parsley to the dutch oven, as well as the thyme and bay leaf. Pour the white wine over the veggies and bring to a simmer.

Add the Ciao San Marzano Tomatoes. Return the oxtail segments to the dutch oven. If there is not enough liquid to cover most of the oxtail segments, then add some beef stock. The beef does not need to be fully submerged.

Transfer the dutch oven to the grill. Cook, checking the liquid level occasionally. If the liquid reduces all the way, add more beef stock. Cook until meat is nearly falling off the bone, about 2.5-3 hours. If the liquid is still fairly runny, transfer oxtails to a plate and cover with aluminum foil and leave the pot in the cooker until liquid is reduced/thickened.

In the last 30 minutes of the cook, prepare the polenta. Bring the 8 cups of water to a simmer in a pot. Add the polenta, slowly, whisking constantly. Reduce the heat to low. Cook until the polenta is tender, about 20 minutes, stirring and scraping frequently with a wooded spoon. When the polenta is tender, add the butter and cheese and stir until incorporated. Season with salt and pepper.

To prepare the gremolata, mince the remaining parsley leaves and garlic and toss in a bowl with the lemon zest. Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta.

https://www.youtube.com/watch?v=PxbG9ZJWYSs

Smoked Baby Back Ribs are definitely a family favorite recipe!

Smoked Baby Back Ribs

Baby Back Ribs

Yellow Mustard

BBQ Sauce - I’m using Sweet Baby Ray’s BBQ Sauce

12 oz can Cherry Coke or Root beer

Butter

Brown sugar

Honey

Remove the membrane from the ribs and cover the ribs in yellow mustard. Season with a BBQ Rub. Add the mustard and bbq rub to both sides of the ribs.

Cook on a smoker at 250 degrees uncovered for 3 hours. After they’ve been smoking for 1 hour start spraying them with cherry coke in a spray bottle about every 30 minutes for the remaining 2 hours.

Lay out a large sheet of aluminum foil. Add a few pats of butter, a sprinkle of brown sugar, a drizzle of honey, and more BBQ Rub to the foil. Add ribs to the foil meat side down, wrap them up tightly in the foil, and put back on the smoker for 1 more hour meat side down.

Take ribs out of the foil, brush on BBQ sauce, and put them back on the smoker (without the foil) for about 30 minutes to an hour.

Cut ribs and serve! Enjoy!

These baby back ribs cooked for a total of about 4 1/2 - 5 hours.

Perfect ribs. This was my first time smoking and I was using the inexpensive Master Forge smoker from Lowe's. I used a rub I had and maple syrup instead of brown sugar and honey. Misted with apple juice. Your technique and times were spot on. Thanks for such a clear and easy to follow delicious recipe.

Used this recipe back on the 4th of July holiday. Different rub and sauce, but they came out fantastic!

A couple of notes from when I prepared it:

In my water pan I used Apple Cider instead of water (Black Cherry Apple Cider actually)
I used about a 50/50 blend of Hickory and Apple Wood (I have a wood chip smoker instead of a pellet one)
I was struggling to stay up at 250 degrees that day, so I let them cook an extra 1/2 hour in the foil. I prefer my ribs fall of the bone and that's what they were.

Meat was perfectly tender and moist. And it smelled so good the whole time I had to remind myself not to try and pull them out of the smoker too early.

Thanks again for posting this recipe!

I made this tonight. The best I have ever had!! Thank you

These ribs are delicious! We bought a smoker this summer and came across this recipe. So glad we did. Easy to follow and so good. This is my second time making them and I feel like i can follow these steps and the results will be wonderful. Thank you for sharing!

Still in the practice mode with our smoker. Made several racks of ribs the past few weeks. These were, by far, the best! Gonna do it again later this week for a family meet-up during our weekend camping trip.

We made these using our electric smoker for the first time. I'm not usually a huge fan of ribs, but these were phenomenal.  We couldn't find cherry Coke so we used Dr. Pepper.  So yummy.

These Smoked Chicken Thighs are easy to make and so good!

Smoked Chicken Thighs

lbs boneless skinless chicken thighs

salt and pepper

garlic powder, and onion powder

tbsp minced garlic

BBQ sauce ((plus more for topping chicken))

Italian dressing

Season the boneless skinless chicken thighs on both sides with salt, pepper, paprika, garlic powder, and onion powder.

Mix together about 3/4 cup each of  BBQ sauce and Italian dressing. Add 2 tbsp minced garlic and stir well. Pour the marinade over the chicken thighs and refrigerate for at least 2 hours.

Heat your smoker to 275 degrees F and place the chicken thighs directly on the smoker. Smoke for about 2 hours or until chicken reaches a temp of at least 165 degrees with a meat thermometer. Brush chicken with more BBQ sauce if desired. Enjoy!

Top 9 smoker recipe recipes from across the web

The most viewed smoker recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttery Smoked Corn on the Cob

Smoker Baked Beans with Bacon

Hickory Smoked Green Beans Recipe

Smoked Bacon-Wrapped Pork Tenderloi...

Smoked Bacon Wrapped Chicken Thighs

Smoked Baked Beans with Bacon

Oxtail Osso Buco

Smoked Baby Back Ribs

Smoked Chicken Thighs

Top 9 smoker recipe recipes from across the web

The most viewed smoker recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Smoked Corn on the Cob

Smoker Baked Beans with Bacon

Hickory Smoked Green Beans Recipe

Smoked Bacon-Wrapped Pork Tenderloi...

Smoked Bacon Wrapped Chicken Thighs

Smoked Baked Beans with Bacon

Oxtail Osso Buco

Smoked Baby Back Ribs

Smoked Chicken Thighs

The most viewed smoker recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine