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Ingredients

• ✓ mesquite wood chip
• sage
• black pepper
• celery salt
• basil
• vegetable oil
• turkey
• honey

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak wood chips in a pan of water and place them next to the grill.
2. 2 Mix sage, pepper, celery salt, basil, and oil together in a bowl.
3. 3 Remove and discard neck and giblets from turkey. Rinse turkey and pat dry; place into a large, disposable roasting pan and rub all over with herb mixture. Turn turkey so the breast is facing down and tent loosely with aluminum foil.
4. 4 Place the roasting pan on the preheated grill. Throw a handful of wood chips onto the coals. Close the lid and cook for 1 hour.
5. 5 Throw about two more handfuls of soaked wood chips onto the fire. Drizzle 1/2 of the honey over turkey and tent again with foil. Close the lid and continue cooking until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Leave turkey on the grill. Remove the foil and carefully turn turkey so the breast is facing up; baste with remaining honey. Cook, uncovered, for 15 more minutes; cooked honey will be very dark.

By ABAYIFO

Ingredients

• ✓ mesquite wood chip
• corn
• butter
• cilantro
• lime
• lime
• paprika
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
3. 3 Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
4. 4 Combine butter, cilantro, lime zest, lime juice, and paprika in a small bowl. Peel back the husks and brush corn with butter mixture. Season with salt and pepper.

By Elizabeth

Ingredients

• ✓ mesquite wood chip
• water
• sugar
• corn
• cooking spray
• chili powder
• cotija cheese
• crema
• cilantro
• salt
• lime juice

Instructions

1. 1 Combine water and sugar in a large bowl and stir well. Add corn ears in husks and soak for at least 1 hour.
2. 2 Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
3. 3 Remove corn from sugar-water mixture and cook, in husks, on the preheated grill for 45 minutes. Remove corn from the grill and let cool before shucking. Cut corn kernels from cobs.
4. 4 Sauté corn kernels and chili powder in a large skillet over medium heat, tossing frequently, until lightly charred, about 5 minutes. Add cotija cheese, crema, cilantro, and salt; cook until warmed through, about 4 minutes. Spritz with lime juice and serve hot.

By Brian Genest

Ingredients

• ✓ mesquite wood chip
• chicken wing
• olive oil
• dry rub
• blue cheese salad dressing

Instructions

1. 1 Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub.
2. 2 Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions.
3. 3 Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down.
4. 4 Smoke wings until fragrant, about 1 hour.
5. 5 Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more.
6. 6 Serve chicken wings with blue cheese dressing.

By Jacob Larson