smoker recipes

Jalapenos stuffed with cream cheese and cheddar then wrapped in sausage and seasoned with BBQ rub that is then smoked and brushed with BBQ sauce.

Armadillo Eggs

cream bacon (optional)

Take the cream cheese out of the fridge so it can come to room temp (this makes it easier to work with). Mix with cheddar cheese and rub to combine. Set aside.There&#8217;s two ways to do the jalapeno part of this: either just slice off the stems of the jalapeños and then use the opposite end of a spoon or fork to core the jalapeno (scrape out the ribs and seeds) OR slice the jalapeños in half, remove the stem, ribs and seeds.Stuff the jalapeños with the cream cheese mixture. If you sliced them in half in the previous step, just put two of the halves together.Cut your sausage into 6 even pieces and roll out. Put the jalapèno popper on top and then form the sausage around it. You want to make sure the sausage is completely covering the jalapeno.(Optional) Season with more of the bbq rub.(Optional) Wrap the sausage/jalapeno in a bacon weave. (I didn&#8217;t do this, as you can see in my photos).Heat Smoker to 250 degrees for oven to 350 degrees. I used apple wood for this but you could use whatever you prefer (oak, cherry, hickory, etc.). Place the armadillo eggs over indirect heat and cook at 250 degrees for about 2 hours (or 30 minutes in oven) until the internal temperature is 165 degrees.Brush BBQ sauce on bacon and cook for another 5-10 minutes at 250 until the sauce thickens some (it should almost look like it&#8217;s glistening). If you want the bacon to be crispier, crank up the temp to 400 degrees (or broil in oven) instead of 250. You can also put these under the broiler, if you want to get the bacon even crispier.Serve warm with extra BBQ sauce.

An easy smoker recipe with the simplest ingredients, these Garlic and Herb Smoked Potatoes are velvety in texture and rich in flavor! Seasoned with dill, Italian seasoning, and Parmesan cheese, this smoked potato recipe makes a delicious addition to any meal!

Garlic and Herb Smoked Potatoes

½ lb bag of Gemstone Potatoes

Parmesan, (fresh grated (optional))

fresh chopped parsley, ((optional))

olive

10-12 garlic cloves, (freshly chopped)

oregano

basil

dill

salt

Italian seasoning

¼ teaspoon ground pepper

Preheat

Rinse

Rinse the potatoes and put them into a large plastic gallon bag.

Chop

Next, chop the fresh garlic cloves and put into the Ziplock gallon bag.

Add the olive oil, oregano, basil, dill, salt, Italian seasoning, and ground pepper to the plastic bag and seal.

Marinate

Shake the bag so the potatoes are well coated. Place the plastic bag in the refrigerator for at least 2 hours to marinate. Expert Tip: Because there are no perishable ingredients in this recipe, the potatoes can also marinate a room temperature.

Wrap

After the potatoes have finished marinating, you&#39;re going to make a loose foil packet by folding the aluminum foil in half. Place the  potatoes and 2 Tablespoons of water in the center of the aluminum foil and then pull over one side so you can fold all the edges. Expert Tip: Make sure you don&#39;t seal the packet all the way because you want some of the smoke to penetrate the potatoes. You can either poke holes in a sealed foil packet or leave a small opening in the middle of the foil packet.

Place

Place the foil packet containing the potatoes directly on the smoker rack.

Smoke

Remove

Once done, remove the foil packet, slowly open and pour the potatoes into a bowl. 

Serve immediately and top with fresh grated Parmesan cheese and chopped parsley. 

Fire up the Traeger for a batch of these smoked baked beans; a delicious and savory side dish.

Smoked Baked Beans

onion

bacon-

- 28 oz cans baked beans

jalapeño - diced

brown sugar

mustard

ketchup

Tbsp. minced garlic

pepper

Preheat your smoker to 350 degrees F.

Cook six slices of bacon, drain and set...

Cook six slices of bacon, drain and set aside to cool.

Dice the onion and jalapeño set aside.

Add the baked beans to a large cast-iron...

Add the baked beans to a large cast-iron skillet or dutch oven.

Add in the diced onion, jalapeño, brown sugar,...

Add in the diced onion, jalapeño, brown sugar, mustard, ketchup, and minced garlic. Crumble the bacon and add, then stir to combine.

Place the cast-iron skillet or dutch oven with...

Place the cast-iron skillet or dutch oven with the beans onto the smoker and cook for 60 minutes, stirring occasionally.

Remove and serve immediately.

Smoked Korean Chicken Wings have the perfect blend of sweet and spicy, Gochujang Korean chili paste makes these full of flavor!

Smoked Korean Chicken Wings

chicken wings

soy sauce

Gochujang Korean chili paste (found in the Asian section of the grocery store)

honey

garlic paste

Tbsps ginger paste

sesame seeds

Pat the chicken wings dry with paper towels and place in a gallon size plastic bag.

Add the soy sauce, Gochujang chili paste. honey, garlic, and ginger to a bowl and whisk until evenly combined.

Add a few spoonfuls (almost half) of the sauce to the bag with the chicken wings and massage the bag until evenly mixed, Marinate 1 hour or overnight in the fridge.

Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the sauce during the last half hour. Check the internal temp to make sure they are at 170 degrees before serving.Note, these can also be baked in the oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last half hour.

Toss the cooked wings with the remaining sauce and garnish with sesame seeds if desired.

This creamy smoked queso dip appetizer recipe is perfect for game day, camping or any party. It&#39;s as easy to make as our smoked cream cheese

Smoked Queso

oz Velveeta Cheese, Cubed

oz Pepper Jack or Cheddar Cheese

lb Sausage, Chorizo

10 oz Rotel, Any Flavor ((*Note 2))

Diced White Onion

Jalapeños, Finely Diced ((*Note 3))

tbsp Minced Garlic

Evaporated Milk (For A Thinner Consistency) ((*Note 4))

Pre-heat the smoker/grill to 250°F (medium-low). Add wood right before cooking.

Add all the ingredients to a skillet or disposable aluminum foil pan (size 9 x 13). Set aside.

GRILL: Place the skillet on the top rack of the grill and close the lid (do not put it directly on the grill grates). Check it after 15 minute to stir. If it&#39;s too hot, turn off one of the burners. If the cheese hasn&#39;t started to melt, increase the heat slightly. Stir every 15 minutes until the cheese is fully melted. Final cook time: 45-60 minutes.SMOKER: Place the skillet on the indirect side of the grill and close the lid. Check it after 15 minutes and stir to combine. Stir every 15-20 minutes, cooking for a minimum of one hour up to two hours.

OPTIONAL: After cooking, add 1/2 cup of evaporated milk to thin out the consistency. Add more until your desired consistency is achieved.

OPTIONAL: Immediately transfer to a slow cooker, set to warm, to keep the best consistency.

This Smoked Chuck Roast Recipe is so easy and so delicious, it will be the star of your backyard barbecue. Chuck roast on the pellet smoker is always tender, juicy, and so full of flavor. The key to this recipe is to cover the roast in a flavorful rub, then cook the roast slowly over low heat so that the flavors can build up and the meat stays moist. When it&#39;s time to eat, simply slice the roast and serve it with your favorite side dishes. Smoked chuck roast is sure to be a hit with your guests, no matter what the occasion.

Smoked Chuck Roast

beef chuck roast

black pepper

garlic powder

onion powder

paprika

tsp sea salt

Preheat the smoker to 250°F.  Make sure it is topped up with wood pellets.

Mix the ingredients for the spice rub (prepared mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt) in a small bowl.

Apply

Using a spoon, apply the rub mix over the chuck roast and ensure it covers all parts of the roast; top, bottom, and sides. Use your fingers to push the rub into the meat.

Probe

Once the smoker comes up to temperature, place the beef chuck roast directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the center.

Close the lid and smoke until the internal temperature of the roast is 145°F. This will take about 3 hours 55 minutes. For detailed doneness, follow these guidelines: Rare - 135°F, medium-rare - 145°F, medium - 155°F, well done - 170°F.

Rest

Remove the smoked roast from the grill and place it on a cutting board.  Cover it with foil and rest for 10-15 minutes to allow the juices to reincorporate into the meat.

Slice

Slice the roast against the grain and serve.  Enjoy!!

How to make the best Smoked Beef Short Ribs. Fall off the bone, tender and juicy meat that melts in your mouth with very little work involved!

Smoked Beef Short Ribs

beef short ribs

Tablespoons brown mustard

beef stock

Preheat your smoker to 225°F. In a small...

Preheat your smoker to 225°F. In a small bowl mix the salt, pepper and garlic powder, set aside.

Trim off the fat cap and silver skin...

Trim off the fat cap and silver skin on the top side of the meat. Then rub the brown mustard over the meat and season with the dry rub.

Place the ribs on the preheated smoker and...

Place the ribs on the preheated smoker and smoke for 3 hours without opening the lid.

After the first 3 hours of smoking, spay...

After the first 3 hours of smoking, spay the beef ribs with the beef stock. Spray the ribs every hour.

Continue smoking until the internal temperature of your...

Continue smoking until the internal temperature of your short ribs reads 210° F when checked with an instant read digital thermometer.

Remove the meat from the smoker and cover...

Remove the meat from the smoker and cover it loosely with foil. Let your short ribs rest for at least 10-20 minutes before serving.

Smoked corn on the cob is the perfect way to cook corn on the cob.  The corn steams with butter, while the delicate smoky flavor infuses every kernel of corn.  The result is perfectly cooked corn, super juicy, and so flavorful—no need to soak the corn beforehand as we don&#39;t leave the husks on. So if you have corn on the cob this summer, make sure to cook it in the smoker for the best-tasting corn ever. Perfect for backyard barbecues with friends and family

Easy Smoked Corn on the Cob in Foil

corn

tbsp butter

tsp salt

tsp pepper

Preheat the smoker. Set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets of your choice.

Foil

Aluminum Foil. Grab some tin foil or aluminum foil, and tear it off into 12&quot; squares.  If you are making a lot of corn, you can make bigger squares to hold 2 ears of corn on the tin foil.  It will still cook just as well.

Butter

Butter, salt, and pepper. Place corn on a piece of aluminum foil and place about 1 tbsp of butter onto each cob. Sprinkle each cob with 1/8 tsp of salt and 1/16 tsp of pepper, or to taste.

Seal

Roll it up and seal. Next, roll up the corn cob in the square of tin foil.  Then, fold the ends of the tin foil down.

Smoke. Place the foil-wrapped corn on the preheated smoker at 225 degrees F. Smoke for 1 hour. After 1 hour, remove with tongs and serve.

Enjoy

Enjoy the best-tasting corn on the cob ever!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648829461/gi6wsysttsbh03yirhxo.mp4

Smoked Corn on the Cob in Foil is a delicious way to enjoy fresh corn. The smoking process adds a unique flavor that pairs well with the natural sweetness of the corn. The tender corn steams inside aluminum foil with butter, while the great smoky flavor infuses every kernel of corn. The result is perfectly cooked, super juicy, and flavorful corn —no need to soak the corn beforehand as we don't leave the husks on. So, if you have corn on the cob, cook it in the pellet smoker for the best-tasting corn ever. Perfect for backyard barbecues with friends and family.

Heat up the grill and whip up a batch of Smoked Chili, loaded with smoked ground beef and sausage, tomatoes, peppers, onions and bold spices. All the classic chili flavors you love, hit with the essence of smoke. Use it to make Chili Cheese Dip

Smoked Chili (Includes Over the Top Chili Instructions)

tbsp Chili Powder, Divided

tbsp Garlic Powder, Divided

tbsp Smoked Paprika, Divided

tbsp Cumin

tbsp Red Pepper Flakes ((*Note 1))

tbsp Onion Powder

tbsp Chipotle Powder

tsp Black Pepper

Salt, To Taste

lb Ground Beef ((*Note 2))

lb Ground Sausage ((*Note 2))

tbsp Olive Oil

Onion, Diced

Bell Peppers, Diced

oz Tomato Paste

14.5 oz Canned Diced Tomatoes

oz Beef Broth

Chicken Boullion Cube

Load the smoker with the pellet of your choice and pre-heat to 250°F.

Prep The Smoker (Pellet or Electric):

Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Play around with the burner settings to get it as close to 250°F as possible. Use a smoker box to add chips/chunks of wood for smoking.Charcoal- Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Play around with the vent opening to get it as close to 250°F as possible. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking. 

Prep The Smoker (Gas or Charcoal):

Add the ground meat to a large bowl and add 1 tbsp of chili powder, garlic powder and paprika. Use your hands to work the spices through the meat, being careful not to over-mix. Form a large, tight meat patty and set aside.

Form a large, tight meat patty with the sausage. Transfer both meat patties to the pre-heated grill and let cook for about 60 minutes.

Add the dutch oven to the grill, next to the meat, and add the olive oil, onions and peppers. Stir and let smoke until the internal temperature of either of the meat patties, hits 140-150°F.

Transfer both meat patties to the dutch oven and use a spatula to break the meat into crumbles. Let smoke for another 30 minutes.

Add the rest of the spices, tomato paste, diced tomatoes, beef broth and bouillon cube to the dutch oven and stir to combine.*If you want beans in your chili, add a can or two now.

Close the lid and let smoke for up to 3 more hours, stirring every 30 minutes or so. The longer it cooks, the heavier the smoke flavor will be.

Remove from the grill and season with extra salt, to taste. Serve in individual bowls and top with your favorite toppings.

Make The Chili:

This easy smoked hot dogs recipe is perfect for your next cook-out. All you have to do is score the hot dogs, then set-em, and forget-em! The result is a juicy hot dog with a delicious smoke flavor that everyone will enjoy.

Smoked Hot Dogs On A Pellet Grill

Hot Dogs

Hot Dog Buns

Set the smoker to 250 degrees f.

With a sharp knife, score the hot dogs.

Place the hot dogs (with the score marks facing side up) directly on the grill grates of your pellet smoker.

Smoke at 250 for 60-90 minutes. The cook time may vary depending on the type of hot dogs you use. If using uncooked hot dogs, make sure you check the internal temperature to ensure doneness.

Remove from the grill and enjoy these tasty hot dogs with your favorite toppings.

Chuck Roast Burnt Ends could also be known as little nuggets of &quot;meat candy&quot;, enjoy as is or as tacos or sandwiches

Chuck Roast Burnt Ends

chuck roast

olive oil

kosher salt, pepper

BBQ sauce

Tbsps butter

Trim some of the thicker pieces of fat from the chuck roast and cut into 1 to 2 inch cubes.

Put the chuck roast cubes in a large bowl and add the olive oil, brown sugar, BBQ seasoning, kosher salt, and pepper. Toss until evenly coated.

Set the smoker to 225 degrees, place the chuck roast bites on the smoker grates for 2 hours, flipping them halfway through.

Remove the chuck roast bites and place in a 9x13 foil pan. Add the BBQ sauce, honey, and butter. Toss until evenly combined and cover with foil.

Place the covered foil pan back onto the smoker at 225 degrees for 1 1/2 to 2 more hours.

Traeger Smoked Trout recipe has a simple overnight brine, then smoked on the Traeger pellet grill for perfectly smoked trout every time!

Traeger Smoked Trout

trout fillets (mine were skinless steelhead trout)

In a small bowl mix together the brown sugar and kosher salt. Spread a thin layer in a casserole dish.

Place the trout (skin side down if your fillets have skin) in the dish over the brown sugar and salt. Cover the trout with the rest of the brown sugar and salt. Cover and refrigerate 10 to 12 hours.

Remove the trout from the fridge and pat it dry very well, brushing the brown sugar and salt off of it. Set the trout on a cutting board or tray for 2 hours to let it air dry (do not skip this part).

Set the Traeger or smoker to 180 degrees. Place the trout down on the grate for 2 to 2 1/2 hours.Note: If your Traeger has the Super Smoke setting, turn that on.

Use in recipes like dip, sandwiches, eggs benedict, and pasta (recipe links in post above). Store in the fridge, covered, for up to a week.

Fall apart, tender and juicy, shreds of smoked pork that will literally melt in your mouth. Use the meat for sandwiches, tacos, salads or serve naked for a low-carb main dish.

Top 14 smoker recipes recipes from across the web

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Top Tags

Armadillo Eggs

Armadillo Eggs

Garlic and Herb Smoked Potatoes

Smoked Baked Beans

Smoked Korean Chicken Wings

Smoked Queso

Smoked Chuck Roast

Smoked Beef Short Ribs

Easy Smoked Corn on the Cob in Foil

Smoked Chili (Includes Over the Top...

Smoked Hot Dogs On A Pellet Grill

Chuck Roast Burnt Ends

Traeger Smoked Trout

Simple Pulled Pork Recipe

Top 14 smoker recipes recipes from across the web

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

Top Tags

Armadillo Eggs

Armadillo Eggs

Garlic and Herb Smoked Potatoes

Smoked Baked Beans

Smoked Korean Chicken Wings

Smoked Queso

Smoked Chuck Roast

Smoked Beef Short Ribs

Easy Smoked Corn on the Cob in Foil

Smoked Chili (Includes Over the Top...

Smoked Hot Dogs On A Pellet Grill

Chuck Roast Burnt Ends

Traeger Smoked Trout

Simple Pulled Pork Recipe

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