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Ingredients

• ✓ cherry wood chip
• tomato
• onion
• cilantro
• jalapeno pepper
• chili powder
• garlic salt
• water
• chicken breast
• flour tortilla
• pepper jack cheese

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
2. 2 Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
4. 4 Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.

By bdweld

Ingredients

• ✓ cherry wood chip
• oyster
• salt
• worcestershire sauce

Instructions

1. 1 Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Add wood chips according to manufacturer's instructions.
2. 2 Shuck oysters. Discard top shells; wash and save bottom shells. Transfer oysters and juice (liquor) to a bowl; add salt and let marinate for 20 minutes.
3. 3 Drain oysters and discard juice. Place each oyster into a clean bottom shell.
4. 4 Place oysters in shells directly onto the preheated smoker grate; smoke for 1 ½ hours.
5. 5 Transfer oysters and shells to a platter. Top each with a dash of Worcestershire sauce; serve.

By Soup Loving Nicole

Ingredients

• ✓ cherry wood chip
• coriander
• fennel seed
• brown sugar
• paprika
• garlic powder
• onion powder
• mustard seed
• corned beef brisket

Instructions

1. 1 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
2. 2 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
3. 3 Soak wood chips in water for at least 1 hour.
4. 4 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
5. 5 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
6. 6 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
7. 7 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

By trinityprop2001

Ingredients

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

• ✓ cherry wood chip
• yogurt
• garlic
• lemon juice
• black pepper
• salt
• paprika
• cumin
• chicken

Instructions

1. 1 Combine yogurt, garlic, lemon juice, pepper, salt, paprika, and cumin in an extra-large zip-top bag. Add chicken halves, making sure they are completely coated. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 8 hours.
2. 2 Thirty minutes before cooking, soak the wood chips in water. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Sprinkle the soaked wood chips directly over the hot coals. Remove chicken from the marinade and shake off excess. Place chicken, skin-side down, on the hot side of the preheated grill. Discard the remaining marinade.
4. 4 Cook chicken until grill marks form, about 4 minutes. Flip and transfer to the cooler side of the grill. Cover and cook, occasionally rotating 180 degrees, until an instant-read thermometer inserted in the thickest part of the thigh reads 175 degrees F (79 degrees C), about 45 minutes.
5. 5 Transfer chicken to a cutting board and let rest for 10 minutes. Remove and discard skin. Pick all meat from the bones and shred it using 2 forks.

By Greubel Rosie

Ingredients

• ✓ cherry wood chip
• salt
• black pepper
• red pepper flake
• paprika
• garlic powder
• thyme
• oregano
• chicken thigh

Instructions

1. 1 Preheat a smoker to 200 degrees F (93 degrees C).
2. 2 Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
3. 3 Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.

By CDIMENNA