513 smoker recipes

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Crockpot pork spareribs braised 6-8 hours with hickory smoke, ketchup, and brown sugar for tender indoor barbecue any day of the week.

Crispy pan-fried salmon burgers made with canned pink salmon, mashed and grated potato, and smoky bacon. Budget-friendly, makes 10-12 patties in about 30 minutes.

Smoky, creamy tuna pate blended with cream cheese, mayo, lemon and a bite of red onion. No cooking needed. Spread it on crusty bread or serve in ramekins for an effortless appetizer.

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.

Spaghetti tossed with smoked sausage, broccoli, and Parmesan in a light evaporated milk sauce with Italian seasoning. A creamy one-skillet dinner ready in 35 minutes.

Smoked paprika chicken breast pan-seared with a simple rub of smoky paprika and warm cumin. A healthy, five-ingredient dinner with a deep-flavored crust, ready in about 20 minutes.

Smoked potato salad with cold smoked potatoes, celery, green onion, capers, and lemon mayo. A smoky, briny twist on the classic picnic side dish.

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.

Smoked sausage kebabs grilled with green bell peppers, pineapple, peaches, and scallions, brushed with a tangy apricot-Dijon glaze. A sweet-and-savory backyard skewer ready in 30 minutes.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Grilled salmon steaks brushed with lemon butter and sprinkled with seasoned salt and dill. Four-ingredient weeknight dinner, ready in 30 minutes.

Homemade smoked kielbasa grinds pork shoulder with garlic, marjoram, and black pepper, then stuffs into hog casings and smokes for traditional Polish flavor. A from-scratch sausage maker's project.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Smoked carnitas: pork shoulder smoked low for three hours, then braised with onions, chilies, cumin, and garlic until the meat pulls apart. BBQ-meets-Mexican with crispy-edged tender bites.