Type what you have

Ingredients

• ✓ hickory wood chip
• porterhouse steak
• sea salt
• olive oil

Instructions

1. 1 Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
2. 2 Preheat one side of the grill to about 250 degrees F (121 degrees C).
3. 3 Season steak generously with sea salt and black pepper on both sides.
4. 4 Place steak on the cool side of the preheated grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
5. 5 Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
6. 6 Return steak to the hot grill and cook until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak to a clean plate. Cover with aluminum foil and let rest before serving, about 5 minutes.

By Eric Davis

Ingredients

• ✓ hickory wood chip
• russet potato
• olive oil
• kosher salt

Instructions

1. 1 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
2. 2 Using a fork, pierce holes on all sides of the potato. The more holes, the smokier the flavor. Rub oil on all sides of the potato and sprinkle with salt.
3. 3 Place potato directly on the smoker rack and cook for 3 1/2 hours

By Soup Loving Nicole

Ingredients

• ✓ hickory wood chip
• barbecue sauce
• salad dressing
• chicken leg

Instructions

1. 1 Mix barbecue sauce and salad dressing together.
2. 2 Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
3. 3 Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
4. 4 Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
5. 5 Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
6. 6 Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

By Brian Genest

Ingredients

• ✓ hickory wood chip
• charcoal briquet
• bourbon whiskey
• standing rib roast
• steak seasoning

Instructions

1. 1 Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
2. 2 When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

By Ed g4m

Ingredients

• ✓ hickory wood chip
• chili powder
• salt
• garlic powder
• black pepper
• pork sparerib
• apple cider vinegar
• water
• apple wood chip
• barbecue sauce

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
2. 2 For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
7. 7 Cut the racks into 3- or 4-rib sections and serve.

By Smithfield®

Ingredients

• ✓ hickory wood chip
• orange juice
• olive oil
• dijon mustard
• brown sugar
• soy sauce
• honey
• onion
• garlic powder
• goose breast

Instructions

1. 1 Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
2. 2 Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
3. 3 Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.

By Melissa

Ingredients

• ✓ hickory wood chip
• albacore tuna steak
• olive oil
• salt
• black pepper
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
3. 3 Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
4. 4 Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once.
5. 5 Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

By Gordon Holland

Ingredients

• ✓ hickory wood chip
• apple wood chip
• cauliflower
• olive oil
• seasoned salt
• black pepper
• mayonnaise
• barbecue sauce

Instructions

1. 1 Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
2. 2 Rub cauliflower head with olive oil and season with seasoned salt and pepper.
3. 3 Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
4. 4 Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
5. 5 Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.

By Soup Loving Nicole

Ingredients

• ✓ hickory wood chip
• kosher salt
• brown sugar
• cinnamon
• anise seed
• fennel seed
• black pepper
• clove
• pork sparerib
• apple wood chip
• hoisin barbecue sauce

Instructions

1. 1 About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
2. 2 Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5. 5 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
6. 6 Serve ribs with remaining barbecue sauce.

By Smithfield®

Ingredients

• ✓ hickory wood chip
• pork sparerib
• salt
• yellow mustard
• bbq rub
• apple juice
• light beer
• apple wood chip

Instructions

1. 1 Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
2. 2 Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
3. 3 Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
4. 4 Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
5. 5 Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
6. 6 Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
7. 7 Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
8. 8 Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

By Brian Genest

Ingredients

• ✓ hickory wood chip
• pork back rib
• brown sugar
• sea salt
• onion powder
• chili powder
• paprika
• black pepper
• honey
• soy sauce
• plum jam
• apple cider vinegar
• chili garlic sauce
• apple wood chip
• tamarind juice

Instructions

1. 1 About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
2. 2 Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
5. 5 Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
6. 6 Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

By Smithfield®

Ingredients

• ✓ hickory wood chip
• chicken wing
• paprika
• chili powder
• onion powder
• cayenne pepper
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper; place frozen chicken wings on top.
2. 2 Bake in the preheated oven for 1 hour.
3. 3 Meanwhile, mix paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper together in a small bowl.
4. 4 Coat baked chicken wings with spice mixture. Place wings, unstacked, onto wire racks; place racks into the smoker with the hickory wood chips. Add wood chips according to the manufacturer's directions. Smoke until wings are no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Transfer smoked wings to a large bowl and toss with barbecue sauce.

By How To Smoke

Ingredients

• ✓ hickory wood chip
• brown sugar
• sea salt
• white pepper
• onion powder
• cayenne pepper
• lemon peel
• apple pie spice
• pork back rib
• vegetable oil
• apple wood chip
• apple juice

Instructions

1. 1 About 1 hour before smoking, combine brown sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in small bowl; mix well. Coat both sides of ribs with vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
2. 2 Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
3. 3 Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
4. 4 Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Smithfield®

Ingredients

• ✓ hickory wood chip
• apple wood chip
• pork top loin roast
• rosemary
• garlic
• olive oil
• pepper
• salt
• rosemary
• lemon
• lime
• aluminum foil

Instructions

1. 1 Soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips.
2. 2 Trim fat from pork roast. Combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. Insert a meat thermometer into center of roast.
3. 3 For a charcoal grill: Arrange medium coals around a drip pan; add 1 inch water to drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. Place roast on lightly oiled grill rack over drip pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours. Add remaining wood chips halfway through grilling.
4. 4 For a gas grill: Preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (Add wood chips and rosemary sprigs according to manufacturer's instructions.) Place roast on a rack in a roasting pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours.
5. 5 Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving.

By Reynolds KitchensR

Ingredients

• ✓ hickory wood chip
• turkey
• garlic
• seasoned salt
• butter
• cola-flavored carbonated beverage
• apple
• onion
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. 2 Pat turkey dry thoroughly with paper towels—inside and out. This removes excess moisture and also helps skin crisp during roasting.
3. 3 Rub crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Transfer to a disposable roasting pan.
4. 4 Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover turkey loosely with foil.
5. 5 Add wood chips to the smoker according to the manufacturer's directions. Place the roasting pan in the preheated smoker. Smoke the turkey, basting every 1 to 2 hours with juices from the bottom of the roasting pan, for 5 hours.
6. 6 Add more wood chips if desired. Continue smoking and basting, until turkey is no longer pink at the bone and the juices run clear, about 4 to 5 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (80 degrees C). Remove from the smoker, tent loosely with foil, and let rest for 20 minutes before carving.

By Doug

Ingredients

• ✓ hickory wood chip
• brown sugar
• paprika
• mustard
• salt
• garlic powder
• onion powder
• coriander
• pork sparerib
• vegetable oil
• apple wood chip
• apple juice

Instructions

1. 1 Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
2. 2 Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
3. 3 Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
4. 4 Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
5. 5 Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.

By Smithfield®

Ingredients

• ✓ hickory wood chip
• cherry preserves
• black pepper
• chipotle chile powder
• garlic powder
• onion powder
• chili powder
• worcestershire sauce
• water
• water
• white vinegar
• distilled white vinegar
• brown sugar
• ketchup
• apple juice
• apple wood chip
• pork back rib
• black pepper
• garlic powder
• onion powder
• chipotle chile powder
• paprika
• salt
• brown sugar

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
2. 2 Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
7. 7 Serve ribs with remaining glaze.

By Smithfield®

Ingredients

• ✓ hickory wood chip
• paprika
• cayenne pepper
• garlic powder
• onion powder
• salt
• black pepper
• cumin
• brown sugar
• cinnamon
• clove
• nutmeg
• pork sparerib

Instructions

1. 1 In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
2. 2 Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
3. 3 Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

By Steve Cagle

Ingredients

• ✓ hickory wood chip
• white pepper
• black pepper
• red pepper flakes
• salt
• brown sugar
• ketchup
• water
• cider vinegar
• pork butt roast
• salt
• onion powder
• black pepper
• mustard
• garlic salt
• celery salt
• paprika
• brown sugar
• paprika

Instructions

1. 1 In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate, 8 hours, or overnight.
2. 2 Prepare a grill for indirect heat.
3. 3 Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
4. 4 Remove pork from heat and place on a cutting board. Allow the meat to cool, approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
5. 5 In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to 1 hour until serving.

By Doug

Ingredients

• ✓ hickory wood chip
• pork belly
• brown sugar
• sugar-based curing mixture
• water
• charcoal briquette
• apple wood chip

Instructions

1. 1 In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
2. 2 Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.

By Dave