Type what you have

Ingredients

• ✓ wood chip
• pork butt
• mustard
• bbq rub

Instructions

1. 1 Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
3. 3 Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
4. 4 Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

By France Cevallos

Ingredients

• ✓ wood chip
• brown sugar
• salt
• salmon fillet
• honey
• cola-flavored carbonated beverage

Instructions

1. 1 Mix 1 cup brown sugar and kosher salt together in a small bowl.
2. 2 Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
4. 4 Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
5. 5 Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
6. 6 Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

By Kaitlyn85

Ingredients

• ✓ wood chip
• soy sauce
• worcestershire sauce
• cranberry-grape juice
• teriyaki sauce
• hot pepper sauce
• steak sauce
• brown sugar
• black pepper
• flank steak

Instructions

1. 1 Whisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper in a bowl, and pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 to 10 hours.
2. 2 Remove the flank steak from the marinade and wipe off the excess. Place the flank steak onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.
3. 3 Place the racks into a smoker, and smoke according to manufacturer's directions, using 4 pans of wood chips (1 pan per hour) until the jerky has dried and will break when bent, 6 to 8 hours.

By Kristian and Emily's Mommy

Ingredients

• ✓ wood chip
• italian dressing
• yellow squash
• zucchini
• cherry tomato
• spring onion

Instructions

1. 1 Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
2. 2 Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
3. 3 Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
4. 4 Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.

By Man Ho

Ingredients

• ✓ wood chip
• corn
• butter
• bourbon whiskey
• cinnamon
• salt

Instructions

1. 1 Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
2. 2 Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
3. 3 Preheat the smoker to 225 degrees F (110 degrees C).
4. 4 Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
5. 5 Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

By France Cevallos

Ingredients

• ✓ wood chip
• pork tenderloin
• cinnamon
• nutmeg
• allspice
• thyme
• black pepper
• salt
• mustard seed
• brown sugar
• olive oil
• soy sauce
• white vinegar
• apple cider
• garlic
• ginger
• green onion
• onion
• habanero pepper

Instructions

1. 1 Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
2. 2 Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
3. 3 Preheat grill for medium-high heat.
4. 4 Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
5. 5 Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

By VAGRILL

Ingredients

• ✓ wood chip
• black pepper
• paprika
• garlic powder
• corned beef brisket
• spice packet
• mayonnaise
• white sugar
• lemon
• white vinegar
• black pepper
• salt
• red cabbage
• green cabbage
• hamburger bun

Instructions

1. 1 Soak wood chips in water for at least 1 hour.
2. 2 Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
3. 3 Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
4. 4 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
5. 5 Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
6. 6 While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
7. 7 Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
8. 8 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
9. 9 Pile beef and coleslaw atop the hamburger buns.

By Dads That Cook

Ingredients

• ✓ wood chip
• black pepper
• garlic
• pickling spice
• brown sugar
• onion
• lager beer
• apple juice
• beef brisket
• garlic
• pickling spice
• curing salt
• brown sugar
• kosher salt
• onion
• lager beer
• water

Instructions

1. 1 Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
2. 2 Soak wood chips in apple juice for 2 hours.
3. 3 Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
4. 4 Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
5. 5 Place meat directly on the grate and allow to smoke for 2 hours.
6. 6 Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
7. 7 Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
8. 8 Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
9. 9 Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
10. 10 Slice beef into very thin slices across the grain.

By What's for dinner, mom?

Ingredients

• ✓ wood chip
• flounder
• lemon
• black pepper
• dill
• olive oil

Instructions

1. 1 Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!
2. 2 Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body that are big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over fish, then squeeze the other half of lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into slits on the body, and insert lemon slices firmly. Place flounder on a large piece of aluminum foil, and fold the sides up high around fish. There should be enough foil to seal into a packet, although you want it open for now.
3. 3 Place fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once fish has been flavored by smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When fish is done, flesh should flake easily with a fork.
4. 4 Remove fish from the grill using the foil as a handle, and garnish with remaining fresh dill.

By JVCALLAWAY

Ingredients

• ✓ wood chip
• salt
• garlic powder
• red pepper flake
• black pepper
• cayenne pepper
• chicken leg quarter

Instructions

1. 1 Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne pepper in a glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 Three hours before cooking, set an electric smoker to 275 degrees F (135 degrees C) according to manufacturer's instructions. Keep the top vent closed.
3. 3 When ready to cook, place 1 chicken leg quarter on each of the four wire racks. Place racks into the smoker; add water to the water pan. Add two loads soaked wood chips according to the manufacturer's instructions and open the vent.
4. 4 Smoke in the preheated smoker according to manufacturer's instructions until no longer pink in the center and the juices run clear, about 2 ½ hours, adding more wood chips after each hour of cooking. An instant-read thermometer inserted into centers, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Dragonflydays

Ingredients

• ✓ wood chip
• brown sugar
• kosher salt
• paprika
• black pepper
• cayenne pepper
• beer
• chicken
• vegetable oil

Instructions

1. 1 Soak wood chips in water for at least 1 hour.
2. 2 Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
3. 3 Combine sugar, salt, paprika, black pepper, and cayenne pepper in a small bowl. Place beer cans on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make beer foam up and out of the can.
4. 4 Rub each chicken with 2 tablespoons oil. Rub remaining seasoning mix over entire chickens, inside and out. Place each chicken upright over 1 beer can.
5. 5 Drain wood chips; place with coals, in an aluminum pan, or under the grill grate according to manufacturer's instructions.
6. 6 Place cans with chicken directly on the grill. Close the lid and grill chicken until no longer pink, and juices run clear, about 1 ½ hours. An instant-read thermometer inserted into the thickest part of thighs should read at least 165 degrees F (74 degrees C).
7. 7 Remove chickens from the grill; discard the beer cans. Cover chickens with a doubled sheet of aluminum foil; rest in a warm area before slicing, 10 minutes.

By mark'n'karen

Ingredients

• ✓ wood chip
• olive oil
• garlic
• black pepper
• rosemary
• salt
• beef base
• beef prime rib roast

Instructions

1. 1 Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
2. 2 Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
3. 3 Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.

By John Glenn

Ingredients

• ✓ wood chip
• water
• water
• turkey breast
• butter
• kosher salt
• montreal steak seasoning
• paprika
• onion powder
• black pepper
• disposable drip pan

Instructions

1. 1 Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
2. 2 Unwrap turkey breast and pat dry with paper towels.
3. 3 Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
4. 4 Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
5. 5 Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
6. 6 Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
7. 7 Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
8. 8 Slice and serve warm.

By Bibi

Ingredients

• ✓ wood chip
• bacon
• barbecue seasoning
• turkey sausage
• cheddar cheese
• monterey jack cheese
• jalapeno pepper
• green onion
• garlic
• barbecue sauce

Instructions

1. 1 Stack and weave 1 ½ pounds bacon strips into a 12-inch square lattice; sprinkle with 1 tablespoon barbecue seasoning.
2. 2 Cook remaining ½ pound bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; chop into chunks.
3. 3 Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape sausage into a large square. Cut away and discard the bag; place sausage square on bacon lattice.
4. 4 Sprinkle bacon chunks over sausage square; sprinkle Cheddar-Jack cheese, jalapeños, green onions, and garlic on top. Drizzle with ¾ cup barbecue sauce; sprinkle remaining 2 tablespoons barbecue seasoning on top.
5. 5 Roll sausage square into a log. Wrap bacon lattice over sausage log; roll tightly.
6. 6 Place roll, seam side-down, onto a wire rack. Place the rack into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting roll with remaining ¾ cup barbecue sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
7. 7 Remove bacon bomb from the smoker; rest before slicing, 30 minutes.

By Rubyduck75

Ingredients

• ✓ wood chip
• paprika
• white sugar
• cumin
• cayenne pepper
• brown sugar
• chili powder
• garlic powder
• onion powder
• kosher salt
• black pepper
• beef brisket

Instructions

1. 1 Gather the ingredients.
2. 2 Soak wood chips in a bowl of water, 8 hours to overnight.
3. 3 Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
4. 4 Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
5. 5 Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½ hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
6. 6 Editor's Note:
7. 7 Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more. The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.

By all rec

Ingredients

• ✓ wood chip
• fennel
• salmon fillet
• salt
• black pepper
• cherry tomato
• olive oil
• lemon
• fennel frond
• fennel thread
• white sugar
• salt
• black pepper

Instructions

1. 1 Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
2. 2 Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
3. 3 Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
4. 4 Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

By John Mitzewich

Ingredients

• ✓ wood chip
• tomato
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• orange bell pepper
• jalapeno pepper
• lime
• garlic powder
• salt
• black pepper
• cilantro

Instructions

1. 1 Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to the manufacturer's instructions.
2. 2 Combine tomatoes, onions, bell peppers, and jalapeños in an aluminum grill pan.
3. 3 Place the pan onto the grate of the preheated smoker grill; smoke for 3 hours.
4. 4 Remove vegetables from the smoker and transfer to a blender; blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

By Elliot Porter

Ingredients

• ✓ wood chip
• salt
• paprika
• onion powder
• garlic powder
• ginger
• black pepper
• aluminum foil
• pork rib
• water
• vegetable oil
• barbecue sauce

Instructions

1. 1 Combine kosher salt, paprika, onion powder, garlic powder, ginger, and black pepper in a small bowl.
2. 2 Place one layer aluminum foil on a baking sheet, leaving about a 2-inch overhang on all sides.
3. 3 Pat ribs dry using a paper towel; rub spice mixture into both sides rib racks. Place racks, meaty-sides up, on the prepared baking sheet. Cover with one layer aluminum foil; tightly crimp the edges. Refrigerate 8 to 24 hours.
4. 4 Preheat the oven to 225 degrees F (110 degrees C). Place rack in center of oven.
5. 5 Place covered baking sheet on center rack; bake in the preheated oven for 4 hours. Remove ribs from oven; rest for 10 minutes.
6. 6 Preheat an outdoor grill for medium heat. Place wood chips in a bowl; cover with water.
7. 7 Drain wood chips. Place in an aluminum foil packet; poke several holes in packet. Place packet on the hottest part of the grill; close the lid. When chips are smoking, oil the grate where rib racks will be placed.
8. 8 Remove ribs from foil; place racks on the oiled grate. Brush with 1/2 cup barbecue sauce. Close the lid; grill for 5 to 10 minutes, monitoring closely for flare-ups. Flip ribs; baste other side with remaining 1/2 cup barbecue sauce. Close the lid; grill for 5 to 10 minutes, monitoring for flare-ups.
9. 9 Continue flipping and basting until ribs reach your desired color. Slice racks into portions; serve with additional barbecue sauce.

By Bibi

Ingredients

• ✓ wood chip
• beef brisket
• paprika
• salt
• white sugar
• black pepper
• chili powder
• cumin
• garlic
• cayenne pepper
• cinnamon
• aluminum foil
• chili sauce
• beer
• brown sugar
• onion

Instructions

1. 1 Bring brisket to room temperature, about 1 hour.
2. 2 Whisk paprika, salt, white sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon together in a small bowl for dry rub. Apply rub liberally to entire brisket; leave at room temperature while preparing the smoker.
3. 3 Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) for indirect heat. Add wood chips to the charcoal according to manufacturer's directions; place a small cast iron pan of water over the fire.
4. 4 Place brisket, fat-side up, onto wire rack about 8 inches away from the fire; smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees C). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 hour more. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 hour more.
5. 5 Meanwhile, combine hot chili sauce, beer, brown sugar, and onion for finishing sauce. Remove brisket from the smoker; place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil; return to the smoker.
6. 6 Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 hour more.
7. 7 Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

By Patty Meisenholder

Ingredients

• ✓ wood chip
• pork sparerib
• white sugar
• salt
• black pepper
• paprika
• cayenne pepper
• garlic powder
• pan drippings
• onion
• ketchup
• water
• brown sugar
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
2. 2 Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
3. 3 Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
4. 4 Preheat grill for medium-low heat.
5. 5 When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

By Laura Walton