Oh, the joy of discovering the perfect electric smoker recipe that turns a simple meal into a smoky masterpiece! Whether you’re craving tender ribs, juicy chicken, or even smoked desserts, we’ve got you covered. Dive into our roundup of 18 beginner-friendly recipes that promise to elevate your smoking game. Get ready to impress your family and friends with minimal effort and maximum flavor. Let’s fire up that smoker!
Smoked Brisket with a Coffee Rub
Damn, if you’re looking for a way to impress at your next BBQ, this smoked brisket with a coffee rub is your ticket. It’s rich, smoky, and has that perfect kick of coffee that’ll have everyone asking for seconds.
Ingredients
- 1 whole brisket (about 12 lbs)
- 1/2 cup of finely ground coffee
- 1/4 cup of brown sugar
- 2 tbsp of smoked paprika
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tsp of cayenne pepper
- 2 tsp of salt
- 1 tsp of black pepper
- A splash of apple cider vinegar
- A couple of cups of wood chips (hickory or mesquite)
Instructions
- Preheat your smoker to 225°F. Soak the wood chips in water for about 30 minutes before smoking.
- Mix the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl to make the rub.
- Pat the brisket dry with paper towels, then generously apply the coffee rub all over the brisket. Let it sit for about 20 minutes to absorb the flavors.
- Place the brisket in the smoker, fat side up. Add the soaked wood chips to the coals for that smoky flavor.
- Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Keep an eye on the smoker’s temperature to maintain a steady 225°F.
- Every few hours, spritz the brisket with apple cider vinegar to keep it moist.
- Once done, wrap the brisket in foil and let it rest for at least an hour before slicing. This lets the juices redistribute.
Now, this brisket comes out so tender it practically melts in your mouth, with a crust that’s packed with flavor. Try serving it sliced thin on a pile of creamy coleslaw for that perfect crunch and creaminess combo.
Applewood Smoked Chicken
Unbelievably tender and packed with flavor, this Applewood Smoked Chicken is your next weekend project that’s totally worth the effort. You’ll love how the smoke infuses every bite, making it a standout dish for any gathering.
Ingredients
- 1 whole chicken, about 4-5 lbs
- A couple of tablespoons of olive oil
- A generous sprinkle of salt and pepper
- 2 cups of applewood chips, soaked in water for at least 30 minutes
- A splash of apple cider vinegar
Instructions
- Preheat your smoker to 225°F. Keeping the temperature low and steady is key to that perfect smoke flavor.
- While the smoker heats up, pat the chicken dry with paper towels. This helps the skin get crispy.
- Rub the chicken all over with olive oil, then season it generously with salt and pepper. Don’t be shy—the seasoning is your flavor base.
- Place the soaked applewood chips in the smoker box or directly on the coals if you’re using a charcoal smoker. The wet chips will produce that signature smoky aroma.
- Put the chicken in the smoker, breast side up. Close the lid, and let the magic happen for about 3 hours.
- After 3 hours, check the internal temperature of the chicken with a meat thermometer. You’re aiming for 165°F in the thickest part of the thigh.
- Once it hits the right temp, brush the chicken with a splash of apple cider vinegar for a little tangy kick.
- Let the chicken rest for 10 minutes before carving. This keeps all those juicy flavors locked in.
Look at that smoky, golden perfection! The chicken comes out incredibly moist, with a subtle sweetness from the applewood. Try serving it with a side of coleslaw or pile it high on a bun for the ultimate smoked chicken sandwich.
Hickory Smoked Pork Ribs
Brace yourself for a flavor-packed journey with these hickory smoked pork ribs. They’re fall-off-the-bone tender, with a smoky sweetness that’ll have you coming back for seconds.
Ingredients
- 2 racks of pork ribs
- 1/4 cup of brown sugar
- 2 tbsp of paprika
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tsp of cayenne pepper
- 1/2 cup of your favorite BBQ sauce
- A splash of apple cider vinegar
- A couple of hickory wood chunks
Instructions
- Preheat your smoker to 225°F. Soak the hickory wood chunks in water for about 30 minutes before smoking to get that perfect slow smoke.
- Mix the brown sugar, paprika, garlic powder, onion powder, and cayenne pepper in a bowl to make your dry rub.
- Pat the ribs dry with paper towels, then generously coat them with the dry rub on both sides. Let them sit for about 10 minutes to absorb the flavors.
- Place the ribs in the smoker, bone side down. Add the soaked hickory wood chunks to the coals for that deep smoky flavor.
- Smoke the ribs for about 5 hours, maintaining the temperature at 225°F. After 3 hours, wrap them in aluminum foil with a splash of apple cider vinegar to keep them moist.
- Remove the ribs from the smoker and brush them with BBQ sauce. Increase the smoker temperature to 250°F and return the ribs for another 30 minutes to caramelize the sauce.
- Let the ribs rest for 10 minutes before slicing. This allows the juices to redistribute, making every bite succulent.
Delight in the smoky, sweet, and slightly spicy flavors of these ribs. Serve them with a side of coleslaw and cornbread for the ultimate BBQ feast.
Smoked Salmon with Dill and Lemon
Craving something fresh and flavorful for your next brunch? This smoked salmon with dill and lemon is a game-changer. It’s light, zesty, and comes together in no time.
Ingredients
- 4 oz of smoked salmon slices
- A handful of fresh dill, chopped
- 1 lemon, zested and juiced
- A splash of olive oil
- A couple of capers for garnish
- Freshly ground black pepper to taste
Instructions
- Start by laying out the smoked salmon slices on a serving plate.
- Sprinkle the chopped dill evenly over the salmon.
- Zest the lemon directly over the salmon, then cut the lemon in half and squeeze the juice over the top. Tip: Roll the lemon on the counter before juicing to get more juice out.
- Drizzle a splash of olive oil over the salmon to add a bit of richness.
- Scatter a couple of capers on top for a salty, briny pop. Tip: If you’re not a fan of capers, thinly sliced red onion works great too.
- Finish with a grind of black pepper. Tip: For an extra touch of elegance, serve with toasted baguette slices on the side.
Unbelievably simple, right? The salmon is silky, the lemon brightens everything up, and the dill adds a fresh, herby note. Try it atop a crisp salad or with creamy scrambled eggs for a next-level breakfast.
Maple Glazed Smoked Turkey
Oh, you’re going to love this Maple Glazed Smoked Turkey. It’s the perfect blend of sweet and smoky, with a glaze that’ll have everyone asking for seconds.
Ingredients
- 1 whole turkey, about 12 lbs
- A couple of cups of maple syrup
- A splash of apple cider vinegar
- 2 tbsp of smoked paprika
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- A pinch of salt and pepper
- 1 cup of chicken stock
Instructions
- Preheat your smoker to 225°F. Keep the temperature steady for that perfect smoke.
- Mix the maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. This is your glaze.
- Pat the turkey dry with paper towels. A dry turkey means better smoke absorption.
- Place the turkey in the smoker. Smoke it for about 5 hours, or until the internal temperature hits 165°F.
- Every hour, brush the turkey with your maple glaze. This builds flavor and keeps it juicy.
- During the last 30 minutes, pour the chicken stock into the smoker’s water pan. It adds moisture and richness.
- Once done, let the turkey rest for 20 minutes before carving. This keeps all those delicious juices in.
Perfectly smoked, the turkey comes out with a crispy, caramelized exterior and tender, flavorful meat inside. Serve it with a side of roasted veggies or slice it up for sandwiches the next day.
Smoked Sausage and Peppers
You know those meals that just hit the spot every time? This smoked sausage and peppers dish is exactly that—simple, flavorful, and perfect for any night of the week.
Ingredients
- 1 lb smoked sausage, sliced into rounds
- 2 bell peppers, any color, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- A pinch of salt and pepper
- A splash of balsamic vinegar (optional, for a little tang)
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Once the oil is shimmering, toss in the sliced sausage. Cook for about 5 minutes, until it starts to brown. Tip: Don’t stir too much; letting it sit helps get those nice crispy edges.
- Add the sliced peppers and onion to the skillet. Sprinkle with a pinch of salt and pepper.
- Cook everything together for another 10 minutes, stirring occasionally, until the veggies are soft and slightly caramelized. Tip: If you like a bit of acidity, now’s the time to add that splash of balsamic vinegar.
- Give it a final taste and adjust the seasoning if needed. Tip: If you’re serving this over rice or pasta, save a little of the starchy cooking water to mix in—it’ll help the flavors cling.
Best part? The smoky sausage with the sweet, tender peppers and onions is a combo you’ll crave again and again. Try piling it high on a toasted hoagie roll for an epic sandwich twist.
Cherrywood Smoked Duck
Alright, let’s dive into making something that’ll seriously impress at your next dinner party—cherrywood smoked duck. It’s got that perfect balance of rich, smoky flavor and tender, juicy meat that just falls off the bone.
Ingredients
- 1 whole duck, about 5 lbs
- A couple of cups of cherrywood chips
- A splash of olive oil
- 2 tbsp of your favorite dry rub
- 1 cup of apple juice for the water pan
Instructions
- Preheat your smoker to 225°F. Remember, low and slow is the key here.
- While the smoker heats up, pat the duck dry with paper towels. This helps the skin get crispy.
- Rub the duck all over with a splash of olive oil. Then, evenly coat it with the dry rub. Don’t forget the cavity!
- Soak your cherrywood chips in water for about 30 minutes. This keeps them from burning too fast and gives you that sweet, smoky flavor.
- Fill the water pan in your smoker with apple juice. It adds a subtle sweetness to the duck.
- Place the duck in the smoker, breast side up. Close the lid and let it smoke for about 4 hours, or until the internal temperature reaches 165°F.
- Let the duck rest for 10 minutes before carving. This keeps all those delicious juices inside.
Mmm, the duck comes out with a crispy skin and meat so tender, it practically melts in your mouth. Try serving it with a side of roasted veggies or over a bed of wild rice for a meal that’s anything but ordinary.
Smoked Mac and Cheese
Got a craving for something smoky, cheesy, and utterly comforting? This smoked mac and cheese is your answer. It’s the perfect blend of creamy, smoky flavors that’ll have you coming back for seconds.
Ingredients
- 2 cups of elbow macaroni
- 3 cups of shredded sharp cheddar cheese
- 1 cup of shredded smoked gouda
- 2 cups of whole milk
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- A pinch of salt and pepper
- A splash of liquid smoke
Instructions
- Preheat your smoker to 225°F. Tip: Use hickory or applewood chips for that perfect smoky flavor.
- Cook the macaroni according to the package instructions until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until it’s golden.
- Gradually whisk in the milk, ensuring no lumps form. Keep stirring until the mixture thickens, about 5 minutes.
- Reduce the heat to low and stir in the cheddar and gouda until melted and smooth. Add the smoked paprika, garlic powder, salt, pepper, and a splash of liquid smoke for extra smokiness.
- Combine the cheese sauce with the cooked macaroni, mixing well to coat every piece.
- Transfer the mac and cheese to a smoker-safe dish. Smoke for about 1 hour, stirring halfway through to ensure even smoke flavor.
- Remove from the smoker and let it sit for 5 minutes before serving. Tip: The resting time allows the flavors to meld beautifully.
Kick back and enjoy the creamy, smoky goodness of this mac and cheese. Serve it straight from the dish for a rustic touch or garnish with extra smoked paprika for a pop of color and flavor.
Pecan Smoked Pork Shoulder
Dig into this pecan smoked pork shoulder, and you’ll find yourself lost in its deep, smoky flavors and tender texture. Perfect for your next backyard BBQ or a cozy weekend cookout, this dish is a crowd-pleaser that’s surprisingly simple to master.
Ingredients
- 1 pork shoulder (about 8 lbs)
- A generous rub of your favorite BBQ spice mix
- A couple of cups of pecan wood chips, soaked
- A splash of apple cider vinegar in a spray bottle
Instructions
- Preheat your smoker to 225°F. Stability is key here, so give it time to settle at the right temp.
- While the smoker heats, pat the pork shoulder dry and massage that BBQ rub all over it. Don’t be shy—the more, the merrier.
- Once the smoker’s ready, toss those soaked pecan wood chips onto the coals for that signature smoky flavor.
- Place the pork shoulder in the smoker, fat side up. This lets the fat render down through the meat, keeping it juicy.
- Close the lid and let it smoke. Plan for about 1.5 hours per pound, but the real magic is in the internal temp—aim for 195°F.
- Every few hours, give the pork a spritz with apple cider vinegar. This keeps the surface moist and helps the bark develop.
- Once it hits temp, pull it off and let it rest for at least 30 minutes. Trust me, it’s worth the wait.
Best enjoyed when the meat’s so tender it falls apart at the slightest touch, with a bark that’s got just the right amount of crunch. Serve it piled high on buns with a side of coleslaw, or go rogue and make tacos. Either way, you’re in for a treat.
Smoked Garlic Butter Shrimp
Perfect for those summer evenings when you’re craving something smoky, buttery, and downright delicious, this smoked garlic butter shrimp is a game-changer. You’ll love how quick and easy it is to whip up, making it ideal for impromptu gatherings or a fancy weeknight dinner.
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 3 tablespoons of unsalted butter, melted
- 2 cloves of garlic, minced
- A splash of lemon juice
- A couple of dashes of smoked paprika
- Salt, just a pinch
- Freshly ground black pepper, to your liking
Instructions
- Preheat your smoker to 225°F. If you’re using a grill, set it up for indirect heat and add your favorite wood chips for that smoky flavor.
- In a small bowl, mix together the melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper. This is your flavor bomb.
- Toss the shrimp in the garlic butter mixture until they’re all nicely coated. Let them sit for about 5 minutes to soak up all those flavors.
- Arrange the shrimp on a smoker-safe rack or directly on the grill grates. Smoke them for about 20 minutes, or until they’re pink and firm to the touch.
- Halfway through, give them a quick brush with any remaining garlic butter mixture. This keeps them juicy and adds an extra layer of flavor.
- Once done, remove the shrimp from the smoker and let them rest for a couple of minutes. They’ll continue to cook a bit from the residual heat.
Here’s the deal: these shrimp come out perfectly smoky with a buttery, garlicky finish that’s just irresistible. Serve them over a bed of creamy polenta or alongside a crisp salad for a meal that’s sure to impress.
Mesquite Smoked Beef Ribs
Ever find yourself craving something smoky, tender, and downright delicious? These mesquite smoked beef ribs are your answer, perfect for a lazy weekend cookout or when you’re just in the mood to treat yourself.
Ingredients
- A couple of racks of beef ribs
- A generous sprinkle of your favorite beef rub
- A splash of apple cider vinegar
- A cup of beef broth
- A handful of mesquite wood chips
Instructions
- Preheat your smoker to 225°F. Tip: Maintaining a consistent temperature is key, so keep an eye on it.
- While the smoker heats up, generously coat the beef ribs with your favorite beef rub. Don’t be shy—the rub is where a lot of the flavor comes from.
- Once the smoker is ready, add the mesquite wood chips for that signature smoky flavor. Tip: Soaking the wood chips in water for about 30 minutes before using can help them smoke longer.
- Place the ribs in the smoker, bone side down. Close the lid and let them smoke for about 3 hours. Tip: Resist the urge to peek too often; every time you open the lid, you let heat and smoke escape.
- After 3 hours, mix the apple cider vinegar and beef broth in a spray bottle. Lightly spritz the ribs every 45 minutes to keep them moist.
- Continue smoking until the ribs reach an internal temperature of 203°F and the meat is tender enough to pull apart with a fork, about another 2-3 hours.
- Once done, remove the ribs from the smoker and let them rest for about 10 minutes before slicing. This lets the juices redistribute, making every bite as juicy as possible.
You’ll love how the mesquite smoke gives these ribs a deep, rich flavor, while the slow cooking makes them fall-off-the-bone tender. Serve them up with a side of coleslaw and some cornbread for the ultimate BBQ feast.
Smoked Corn on the Cob
Alright, let’s dive into making some smoked corn on the cob that’ll have your taste buds dancing. It’s the perfect side dish for your next BBQ or a cozy night in.
Ingredients
- 4 ears of corn, husks on
- A couple of tablespoons of butter, melted
- A splash of water
- A pinch of salt
- A sprinkle of your favorite BBQ rub
Instructions
- Preheat your smoker to 225°F. If you’re using a grill, set it up for indirect heat.
- Peel back the husks on each ear of corn, but leave them attached at the base. Remove the silk.
- Brush each ear with melted butter, then sprinkle with salt and your BBQ rub.
- Pull the husks back up over the corn. This helps keep the corn moist while it smokes.
- Place the corn in the smoker or on the grill. Close the lid and let it smoke for about 1 hour.
- After an hour, check the corn. The kernels should be tender, and the husks will have a nice smoky color.
- Remove the corn from the smoker. Let it cool for a couple of minutes before serving.
Oh, the smoky flavor mixed with the sweetness of the corn is just unbeatable. Serve it as is, or slather on some extra butter and a dash of lime juice for a zesty twist.
Smoked BBQ Beans
Now, if you’re looking for a side dish that’s got depth, flavor, and a smoky kick, these smoked BBQ beans are your go-to. They’re the perfect blend of sweet, smoky, and a little spicy, making them a hit at any barbecue.
Ingredients
- 2 cups of dried pinto beans
- 4 cups of water
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 cup of your favorite BBQ sauce
- 1/4 cup of brown sugar
- 2 tbsp of apple cider vinegar
- 1 tbsp of smoked paprika
- 1 tsp of mustard powder
- A couple of dashes of hot sauce
- Salt and pepper to season
Instructions
- Soak the pinto beans in water overnight, or for at least 8 hours, then drain.
- In a large pot, combine the soaked beans and 4 cups of water. Bring to a boil, then reduce to a simmer for about 90 minutes until the beans are tender. Tip: Skim off any foam that forms on top for clearer broth.
- Preheat your smoker to 225°F.
- Drain the beans, reserving 1 cup of the cooking liquid.
- In a mixing bowl, combine the beans, reserved liquid, diced onion, minced garlic, BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, mustard powder, and hot sauce. Mix well.
- Transfer the mixture to a smoker-safe dish. Smoke uncovered for 2 hours, stirring every 30 minutes. Tip: If the beans look dry, add a splash of water to keep them moist.
- Season with salt and pepper to taste after smoking. Tip: Let them sit for 10 minutes before serving to allow the flavors to meld.
Out of the smoker, these beans are irresistibly creamy with a perfect smoky sweetness. Serve them alongside grilled meats or as a hearty stand-alone dish with some crusty bread to soak up all that delicious sauce.
Almond Wood Smoked Lamb Chops
Kickstart your culinary adventure with these Almond Wood Smoked Lamb Chops. They’re juicy, flavorful, and perfect for impressing at your next BBQ or cozy dinner at home.
Ingredients
- 4 lamb chops, about 1 inch thick
- A couple of tablespoons of olive oil
- A generous sprinkle of salt and freshly ground black pepper
- 2 cloves of garlic, minced
- A splash of balsamic vinegar
- A handful of fresh rosemary leaves
- Almond wood chips for smoking
Instructions
- Preheat your smoker to 225°F using almond wood chips for that distinct, nutty flavor.
- Rub the lamb chops with olive oil, then season both sides with salt, pepper, and minced garlic.
- Place the chops in the smoker. Let them smoke for about 1.5 hours, or until the internal temperature hits 145°F for medium-rare. Tip: Keep the smoker’s lid closed as much as possible to maintain temperature.
- While the chops smoke, mix a splash of balsamic vinegar with a handful of rosemary leaves for a quick marinade.
- After smoking, brush the chops with the balsamic-rosemary mix. Let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, making the meat even more tender.
- Serve the chops with a side of roasted veggies or a fresh salad. Tip: For an extra flavor kick, sprinkle some more fresh rosemary on top before serving.
Smoky, tender, and with a hint of rosemary, these lamb chops are a game-changer. Try serving them over a bed of creamy polenta for a comforting meal that’s sure to wow.
Smoked Cheese Platter
Alright, let’s dive into making a smoked cheese platter that’ll be the star of your next gathering. It’s simple, delicious, and sure to impress.
Ingredients
- A couple of cups of mixed smoked cheeses (like gouda, cheddar, and mozzarella)
- A handful of crackers or sliced baguette
- A splash of olive oil
- A few sprigs of fresh rosemary or thyme
- A small bowl of honey or fig jam
- A handful of nuts (almonds or walnuts work great)
Instructions
- Start by preheating your oven to 350°F to warm the bread if you’re using baguette slices.
- While the oven heats, arrange your smoked cheeses on a large platter, leaving space between each type for easy grabbing.
- Once the oven is ready, lightly brush the baguette slices with olive oil and bake for about 5 minutes, or until they’re just golden. Tip: Keep an eye on them to prevent burning.
- Arrange the warmed bread or crackers around the cheeses on the platter.
- Scatter the nuts and fresh herbs around the platter for a pop of color and texture. Tip: The herbs not only add flavor but make the platter look more inviting.
- Finally, place the small bowl of honey or fig jam in the center of the platter. Tip: The sweetness pairs perfectly with the smokiness of the cheeses.
Bringing together the smoky flavors of the cheese with the crunch of nuts and the sweetness of honey creates a platter that’s as delightful to eat as it is to look at. Try adding some fresh fruit like grapes or sliced apples for an extra fresh touch.
Smoked Pumpkin Pie
Smoked pumpkin pie brings a twist to your classic holiday dessert with a hint of smokiness that’ll have everyone asking for seconds. You’ll love how the deep, rich flavors complement the sweet, spiced pumpkin filling.
Ingredients
- 1 1/2 cups of pumpkin puree (homemade or canned)
- 3/4 cup of packed brown sugar
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of ground cloves
- 2 large eggs
- 1 cup of heavy cream
- 1 tsp of vanilla extract
- A pinch of salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your smoker to 350°F, aiming for a light smoke with fruitwood like apple or cherry.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, and cloves until smooth.
- Beat in the eggs one at a time, then stir in the heavy cream, vanilla extract, and a pinch of salt. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve.
- Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: Cover the crust edges with foil to prevent over-browning.
- Place the pie in the smoker and bake for about 50 minutes, or until the filling is set but still slightly wobbly in the center. Tip: Rotate the pie halfway through for even cooking.
- Let the pie cool on a wire rack for at least 2 hours before serving. This helps the filling set perfectly.
You’ll notice the smoked pumpkin pie has a creamy texture with a subtle smoky aroma that enhances the traditional spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Smoked Apple Crisp
Ever find yourself craving something sweet but not too heavy? This smoked apple crisp is your answer. It’s got that perfect balance of smoky and sweet, with a crunchy topping that’ll have you coming back for seconds.
Ingredients
- 4 cups of sliced apples (go for a mix of sweet and tart)
- A splash of lemon juice (to keep those apples from browning)
- 1/2 cup of brown sugar (for that deep, caramel-like sweetness)
- 1/2 cup of flour (all-purpose works just fine)
- A couple of pinches of cinnamon (because what’s apple crisp without it?)
- 1/4 cup of butter (cold and cubed, for the perfect crumble)
- A dash of salt (to balance all that sweetness)
Instructions
- Preheat your smoker to 225°F. Yes, we’re smoking this crisp for that extra flavor kick.
- Toss the sliced apples with lemon juice in a large bowl. This little acid bath keeps them looking fresh.
- Mix brown sugar, flour, cinnamon, and salt in another bowl. Then, cut in the butter until the mixture looks like coarse crumbs. Pro tip: Use your fingers for this—it’s faster and more fun.
- Spread the apples in a smoker-safe dish. Sprinkle the crumb mixture evenly on top. No need to press down; let it stay loose for maximum crunch.
- Smoke for about 2 hours, or until the topping is golden and the apples are bubbly. Keep an eye on it after the 90-minute mark to avoid over-smoking.
- Let it sit for 10 minutes before serving. This wait is tough, but it helps the crisp set just right.
Unbelievably good, right? The smoke gives the apples a depth of flavor you didn’t know was missing, and that topping? Pure crunch heaven. Try serving it warm with a scoop of vanilla ice cream for the ultimate contrast.
Smoked Chocolate Chip Cookies
These smoked chocolate chip cookies are a game-changer. They’ve got that classic chewy center and crispy edge, but with a smoky twist that’ll have everyone asking for your secret.
Ingredients
- 2 cups of all-purpose flour
- A pinch of salt
- A teaspoon of baking soda
- A stick of unsalted butter, softened
- 3/4 cup of brown sugar
- 1/2 cup of granulated sugar
- A couple of eggs
- A splash of vanilla extract
- A cup of chocolate chips
- A handful of wood chips for smoking (hickory or applewood works great)
Instructions
- Preheat your smoker to 225°F and soak your wood chips in water for about 30 minutes.
- In a bowl, whisk together the flour, salt, and baking soda. Set it aside.
- Cream the butter and both sugars together until fluffy. Tip: Make sure your butter is at room temperature for the best texture.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto a baking sheet. Tip: Leave space between them; they’ll spread.
- Place the baking sheet in the smoker. Smoke for about 20 minutes, or until the edges are golden but the centers are still soft. Tip: Check them at 15 minutes to avoid over-smoking.
- Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Zesty and rich, these cookies have a deep smoky flavor that pairs surprisingly well with the sweetness of the chocolate. Try serving them warm with a scoop of vanilla ice cream for an unforgettable dessert.
Conclusion
Cooking with an electric smoker opens up a world of flavor, and our roundup of 18 beginner-friendly recipes is your perfect starting point. Whether you’re craving juicy meats or smoky veggies, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your smoking adventures by pinning this article on Pinterest. Happy smoking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.