The art of smoking has come a long way, from its humble beginnings as a traditional cooking method to the modern electric smokers that make it easier than ever to achieve that rich, smoky flavor in your own kitchen. With the rise of electric smokers, home cooks and professional chefs alike have been experimenting with new flavors and techniques, pushing the boundaries of what’s possible when it comes to smoking meat and more.
In this article, we’ll be sharing 20 savory electric smoker recipes that are sure to please even the most discerning palates. From classic comfort foods like smoked mac and cheese with bacon, to adventurous options like almond-smoked duck breast, these recipes showcase the incredible versatility of electric smokers and the endless possibilities they offer.
Whether you’re a seasoned pro or just starting out on your smoking journey, we’ve got you covered with tips, tricks, and mouth-watering dishes that are sure to inspire your next culinary adventure. So without further ado, let’s get started and explore the wonderful world of electric smoker recipes!
Smoked Brisket with Garlic Butter
Elevate your BBQ game with this tender and flavorful smoked brisket recipe, elevated by a rich garlic butter crust.
Ingredients:
– 1 whole brisket (5-6 lbs)
– 1/4 cup kosher salt
– 2 tbsp black pepper
– 2 tbsp brown sugar
– 1/4 cup garlic powder
– 1/4 cup smoked paprika
– 1/4 cup apple cider vinegar
– 2 tbsp butter, softened
– 2 cloves garlic, minced
– 1 tsp chopped fresh parsley
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together kosher salt, black pepper, brown sugar, garlic powder, and smoked paprika.
3. Rub the dry rub all over the brisket, making sure to cover evenly.
4. Place the brisket in the smoker, fat side up.
5. Smoke for 8-10 hours, or until the internal temperature reaches 160°F.
6. While the brisket is smoking, mix together softened butter, minced garlic, and chopped parsley.
7. During the last 30 minutes of smoking, brush the garlic butter mixture all over the brisket.
8. Once the brisket reaches 160°F, remove from heat and let rest for 15-20 minutes before slicing.
Cooking Time: 8-10 hours
Hickory-Smoked Pork Ribs
Transform pork ribs into tender, fall-off-the-bone masterpieces with this easy-to-follow recipe that harnesses the rich flavor of hickory smoke.
Ingredients:
– 2 pounds pork ribs (baby back or St. Louis-style)
– 1 cup hickory wood chips
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the brown sugar, smoked paprika, and garlic powder.
3. Remove the membrane from the back of the ribs (this will help the rub penetrate).
4. Apply the dry rub evenly to both sides of the ribs.
5. Place the ribs in the smoker, meat side up. Close the lid and let them cook for 4-5 hours, or until they reach an internal temperature of 160°F.
6. During the last 30 minutes, add the hickory wood chips to the smoker.
7. Remove the ribs from the smoker and let them rest for 10-15 minutes before serving.
Cooking Time: 4-5 hours (plus resting time)
Applewood-Smoked Turkey Breast
Elevate your turkey game with this delectable recipe that combines the tender juiciness of a turkey breast with the rich, smoky flavor of applewood. Perfect for special occasions or everyday meals.
Ingredients:
– 1 (6-7 pound) boneless turkey breast
– 1 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– 1 tablespoon olive oil
– 4 applewood chips
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, cumin, and garlic powder.
3. Rub the spice mixture all over the turkey breast, making sure to cover evenly.
4. Place the turkey breast in the smoker, fat side up.
5. Add applewood chips to the smoker for added flavor.
6. Smoke for 2-1/2 hours or until internal temperature reaches 165°F (74°C).
7. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 2-1/2 hours
Mesquite-Smoked Salmon Fillet
Elevate your salmon game with this bold and flavorful Mesquite-Smoked Salmon Fillet recipe, featuring the rich aroma of mesquite wood.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup mesquite chips
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F.
2. Season the salmon fillets with salt and pepper.
3. Place the fillets in a single layer on the smoker racks, leaving some space between each piece.
4. Add the mesquite chips to the smoker and close the lid. Smoke for 30 minutes.
5. After 30 minutes, remove the salmon from the smoker and brush with olive oil.
6. Return the salmon to the smoker for an additional 10-15 minutes, or until cooked through.
7. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: 40-45 minutes
Smoked Chicken Wings with BBQ Glaze
Smoked Chicken Wings with BBQ Glaze Recipe
Transform your chicken wings into a mouthwatering snack with this simple recipe that combines the rich flavors of smoked chicken and sweet, tangy BBQ glaze.
Ingredients:
– 2 pounds chicken wings
– 1 cup wood chips (your choice of smoking wood)
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– BBQ glaze (store-bought or homemade)
Instructions:
1. Preheat your smoker to 225°F.
2. Rinse the chicken wings and pat dry with paper towels.
3. Place the wood chips in the smoker, then add the chicken wings.
4. Smoke for 2-3 hours, or until the wings reach an internal temperature of 165°F.
5. While the wings are smoking, mix together the brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl.
6. After the wings have finished smoking, brush them with the BBQ glaze.
7. Return the wings to the smoker for an additional 15-20 minutes, or until the glaze is caramelized and sticky.
Cooking Time: 2 hours 30 minutes (including smoke time)
Cherrywood-Smoked Pork Shoulder
Discover the rich flavors of cherrywood-smoked pork shoulder, perfectly balanced between sweet and savory notes.
Ingredients:
– 2 lbs pork shoulder
– 1 cup cherrywood chips
– 1 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in the smoker and add the cherrywood chips.
5. Smoke for 8-10 hours or until the internal temperature reaches 190°F.
6. Let the pork rest for 15 minutes before slicing and serving.
Cooking Time: 8-10 hours
Smoked Mac and Cheese with Bacon
Elevate your mac and cheese game with a rich, smoky twist featuring crispy bacon. This comforting casserole is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz macaroni
– 2 cups smoked cheddar cheese, shredded
– 1 cup grated Parmesan cheese
– 6 slices of thick-cut bacon, diced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat smoker or grill to 225°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add butter and let melt. Whisk in heavy cream and bring to a simmer.
5. Add cooked macaroni, smoked cheddar cheese, and Parmesan cheese to the skillet. Stir until well combined.
6. Transfer mixture to a 9×13 inch baking dish. Top with crispy bacon.
7. Smoker/Grill: Smoke for 30 minutes or grill at 350°F for 20-25 minutes, or until top is golden brown.
Cooking Time: 45-55 minutes
Pecan-Smoked Beef Jerky
Elevate your snack game with this unique blend of smoky flavors and crunchy texture. This recipe combines the richness of beef jerky with the nutty warmth of pecans, perfect for outdoor enthusiasts and foodies alike.
Ingredients:
– 1 lb beef strips (top round or flank steak)
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup pecan halves
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat oven to 160°F (70°C).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Add the dry rub mixture to the beef strips, massaging it evenly onto both sides.
4. Place the beef strips on a wire rack set over a baking sheet lined with parchment paper.
5. Drizzle apple cider vinegar over the beef strips.
6. Sprinkle pecan halves evenly over the beef strips.
7. Bake for 3-4 hours or until the jerky reaches desired level of dryness and chewiness.
Cooking Time: 3-4 hours
Smoked Whole Chicken with Herb Rub
Smoked Whole Chicken with Herb Rub Recipe
Summary:
Elevate your backyard BBQ game with this easy-to-make smoked whole chicken recipe infused with a savory herb rub.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper to create the herb rub.
3. Rinse the chicken and pat dry with paper towels.
4. Apply the herb rub all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in the smoker, breast side up.
6. Smoke for 4-5 hours or until internal temperature reaches 165°F.
7. Let the chicken rest for 15 minutes before carving and serving.
Cooking Time: 4-5 hours
Maple-Smoked Ham with Pineapple Glaze
Elevate your holiday table with this sweet and savory masterpiece, featuring a maple-smoked ham paired with a tangy pineapple glaze.
Ingredients:
– 1 (4-6 pound) bone-in ham
– 1/4 cup pure maple syrup
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 teaspoon ground mustard
– 1/4 teaspoon salt
– 1/4 cup pineapple juice
– 1/4 cup honey
– 2 cloves garlic, minced
– Fresh pineapple wedges and sprigs of rosemary for garnish (optional)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together maple syrup, brown sugar, apple cider vinegar, smoked paprika, mustard, and salt.
3. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
4. Place the ham in the smoker, closing the lid. Smoke for 6-8 hours or until the internal temperature reaches 140°F.
5. In a small saucepan, combine pineapple juice, honey, and garlic. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
6. Glaze the ham during the last 30 minutes of smoking, brushing with the pineapple glaze every 10-15 minutes.
Cooking Time: 6-8 hours
Smoked Sausage and Peppers
This hearty recipe combines the smoky flavor of sausage with the sweetness of roasted peppers, perfect for a quick and easy meal.
Ingredients:
• 4 smoked sausages (such as andouille or kielbasa)
• 2 large bell peppers (any color), seeded and sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the sausages on a baking sheet lined with parchment paper.
3. In a separate pan, heat the olive oil over medium-high heat. Add the sliced onion and cook until caramelized, about 5 minutes.
4. Add the sliced peppers to the pan and cook for an additional 5 minutes, or until they start to soften.
5. Place the sausages in the oven and bake for 15-20 minutes, or until cooked through.
6. Remove the sausages from the oven and add them to the pan with the onion and peppers. Cook for an additional 2-3 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Oak-Smoked Lamb Chops
Elevate your lamb chops with the rich flavor of oak smoke, perfect for a special occasion or dinner party.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 2 cups wood chips (oak)
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. In a small bowl, mix together olive oil, lemon juice, and garlic.
3. Brush the mixture onto both sides of the lamb chops.
4. Place the lamb chops in the smoker or grill, away from direct heat.
5. Smoke for 2-3 hours, or until internal temperature reaches 145°F (63°C).
6. Remove the lamb chops from the smoker and let them rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Tips:
– For a more intense smoke flavor, increase the smoking time to 4-5 hours.
– Serve with your favorite sides, such as roasted vegetables or quinoa salad.
Smoked Corn on the Cob with Chili Butter
Elevate your summer gatherings with this mouthwatering twist on classic grilled corn on the cob.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 1/4 cup chili powder (or more to taste)
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Wood chips or chunks for smoking (optional)
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together softened butter, chili powder, and garlic until well combined.
3. Place the corn on the cob in a single layer on the grill grates. Close the lid and cook for 10-12 minutes, turning every 3-4 minutes, or until lightly charred.
4. During the last minute of cooking, brush the chili butter mixture evenly onto each ear of corn.
5. Remove from heat and season with salt and pepper to taste.
6. If desired, add a smoky flavor by placing wood chips or chunks on the grill and letting them smoke for an additional 2-3 minutes.
Cooking Time: 12-15 minutes
Smoked Stuffed Bell Peppers
Savor the sweet and smoky flavors of this unique recipe, featuring tender bell peppers filled with a savory blend of rice, meat, and spices.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef or pork
– 1/2 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat smoker to 225°F.
2. Cut tops off bell peppers and remove seeds and membranes. Place them in the smoker for 30 minutes to tenderize.
3. In a large skillet, cook ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, garlic, smoked paprika, salt, black pepper, and cayenne pepper (if using) to the skillet. Cook until onion is translucent.
5. Stuff each bell pepper with the meat mixture, followed by a spoonful of cooked rice and a sprinkle of shredded cheese.
6. Return peppers to the smoker for an additional 30 minutes, or until filling is heated through and cheese is melted.
Cooking Time: Approximately 1 hour and 15 minutes, including tenderizing time.
Almond-Smoked Duck Breast
Elevate your dinner game with this succulent duck breast recipe, infused with the rich flavors of almonds and smoke.
Ingredients:
– 4 duck breasts (6 oz each)
– 1/2 cup almond meal
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together almond meal, smoked paprika, garlic powder, salt, and pepper.
3. Rub the mixture all over the duck breasts, making sure they’re evenly coated.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the duck breasts for 2-3 minutes on each side, or until browned.
5. Transfer the skillet to the preheated oven and cook for 15-20 minutes, or until the duck reaches your desired level of doneness.
6. Let the duck rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Smoked Potatoes with Rosemary
Elevate your potato game with this simple and aromatic recipe that combines the natural sweetness of potatoes with the savory flavor of smoked wood and fragrant rosemary.
Ingredients:
– 4 large potatoes, peeled and cut into 1-inch wedges
– 2 sprigs of fresh rosemary, chopped
– 1/4 cup of olive oil
– 1 tablespoon of smoked paprika (optional)
– Salt, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a large bowl, toss the potato wedges with olive oil, rosemary, salt, and smoked paprika (if using).
3. Place the potatoes in the smoker, leaving some space between each wedge.
4. Smoke for 2-1/2 hours, or until the potatoes are tender and slightly caramelized.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 2 hours 30 minutes
Smoked Shrimp Skewers with Lemon Butter
Elevate your outdoor cooking game with these succulent shrimp skewers smothered in a tangy and creamy lemon butter sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup smoked paprika
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/2 cup unsalted butter, softened
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Thread shrimp onto the skewers, leaving a small space between each piece.
3. In a small bowl, mix smoked paprika and olive oil. Brush the mixture evenly over the shrimp.
4. Place the skewers in the smoker and cook for 10-12 minutes or until pink and cooked through.
5. Meanwhile, prepare the lemon butter sauce by combining lemon juice, garlic, and softened butter in a small bowl.
6. Remove the skewers from the smoker and brush with the lemon butter sauce. Season with salt and pepper to taste.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Smoked Meatloaf with BBQ Sauce
A twist on the classic meatloaf, this recipe adds a rich, smoky flavor and tangy BBQ sauce for an unforgettable taste experience.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup BBQ sauce
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Shape mixture into a loaf shape and place on smoker rack.
4. Smoke for 2 hours, or until internal temperature reaches 160°F (71°C).
5. Remove from smoker and brush with BBQ sauce.
6. Return to smoker for an additional 30 minutes, or until caramelized.
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: 2 hours 30 minutes
Smoked Veggie Medley with Balsamic Glaze
A flavorful and colorful medley of smoked vegetables, elevated by a rich balsamic glaze.
Ingredients:
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 2 small zucchinis, sliced
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tbsp smoked paprika
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tbsp honey
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a large bowl, whisk together olive oil, garlic, smoked paprika, salt, and pepper.
3. Add the sliced bell peppers and zucchinis to the bowl, tossing to coat with the marinade.
4. Smoke the vegetables for 30-40 minutes, or until tender and slightly caramelized.
5. Meanwhile, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until thickened slightly.
6. Toss the smoked vegetables with the balsamic glaze and serve immediately.
Cooking Time: 45-50 minutes
Smoked Pumpkin Pie with Cinnamon
Elevate your pumpkin pie game with the rich, velvety flavor of smoked pumpkin. This unique dessert combines the warmth of cinnamon with the deep smokiness of liquid smoke, resulting in a truly unforgettable treat.
Ingredients:
– 1 cup cooked and mashed pumpkin
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 teaspoon liquid smoke (optional, but highly recommended)
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together pumpkin, heavy cream, sugar, cinnamon, and salt until smooth.
3. Add liquid smoke, if using, and whisk until well combined.
4. Beat in eggs until fully incorporated.
5. Roll out pie crust and fill with the pumpkin mixture.
6. Bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your meal game with these mouthwatering electric smoker recipes! From classic BBQ favorites like Smoked Brisket with Garlic Butter and Hickory-Smoked Pork Ribs, to innovative twists like Applewood-Smoked Turkey Breast and Mesquite-Smoked Salmon Fillet, there’s something for every taste bud. Explore the world of smoked meats with Smoked Chicken Wings with BBQ Glaze, Cherrywood-Smoked Pork Shoulder, and Oak-Smoked Lamb Chops. Don’t forget sweet treats like Smoked Pumpkin Pie with Cinnamon! These 20 savory electric smoker recipes are sure to impress your friends and family.
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