Type what you have

Ingredients

• ✓ maple wood chip
• duck breast
• salt
• black pepper
• maple syrup
• maple syrup

Instructions

1. 1 Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours.
2. 2 Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
3. 3 Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup.
4. 4 Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.

By Kim

Ingredients

• ✓ maple wood chip
• water
• sodium nitrate
• sugar-based curing mixture
• salt
• brown sugar
• maple syrup
• pork belly
• apple wood chip
• cherry wood chip

Instructions

1. 1 Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
2. 2 Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
3. 3 On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
4. 4 Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.

By rpihulak

Ingredients

• ✓ maple wood chip
• water
• kosher salt
• brown sugar
• cider vinegar
• chicken breast
• brown sugar
• salt
• black pepper
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Make brine: Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours to overnight.
3. 3 Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
4. 4 Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside.
5. 5 Make rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
6. 6 Smoke chicken breasts in the preheated smoker until chicken is no longer pink and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Kim