Get ready to take your backyard cooking to the next level with these 20 mouthwatering electric smoker recipes! Whether you’re a seasoned pitmaster or just starting out, our collection of delicious and easy-to-make dishes will have you hooked from the very first bite.
From classic BBQ favorites like Smoked Pulled Pork Shoulder and Pecan Wood Smoked Ribs, to innovative twists on old standbys like Applewood Smoked Chicken Wings and Smoked Sausage and Peppers, we’ve got a recipe for every occasion. And with electric smokers being so easy to use, you can focus on perfecting your craft without the hassle of constant monitoring and adjustments.
In this article, we’ll take you on a culinary journey through the world of electric smoking, exploring the best woods and seasonings to use, along with some helpful tips and tricks for getting the most out of your smoker. So grab your apron, fire up that electric smoker, and get ready to experience the rich, smoky flavors that have made barbecue a beloved tradition.
Smoked Pulled Pork Shoulder
A classic Southern dish, smoked pulled pork shoulder is a tender and flavorful delight that’s perfect for BBQ gatherings or family dinners.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup brown sugar
– 1 cup kosher salt
– 1 cup wood chips (your choice of flavor)
– 1 cup liquid smoke (optional)
– 1 tablespoon black pepper
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar and kosher salt. Rub the mixture all over the pork shoulder, making sure to coat it evenly.
3. Place the pork shoulder in the smoker, fat side up.
4. Close the lid and smoke for 8-10 hours or until the internal temperature reaches 190°F.
5. Remove from heat and let rest for 30 minutes before shredding with two forks.
6. Strain any excess liquid and serve with your favorite BBQ sauce.
Cooking Time: 8-10 hours
Electric Smoker Beef Brisket
This recipe yields a tender and flavorful beef brisket with a deep, smoky flavor profile that’s perfect for any occasion. With the electric smoker doing all the work, you’ll be rewarded with a deliciously easy meal.
Ingredients:
– 1 beef brisket (5-6 pounds)
– 1 cup wood chips (your choice of hardwoods like hickory, oak, or mesquite)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat the electric smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and pepper.
3. Rub the spice mixture all over the brisket, making sure to coat it evenly.
4. Place the brisket in the smoker, fat side up.
5. Smoke for 10 hours, or until the internal temperature reaches 160°F.
6. Remove from heat and let rest for 30 minutes before slicing.
Cooking Time: 10 hours
Hickory Smoked Chicken Wings
Get ready to elevate your snack game with this mouthwatering recipe for Hickory Smoked Chicken Wings! With the perfect blend of sweet and savory flavors, these wings are sure to please even the pickiest eaters.
Ingredients:
– 2 pounds chicken wings
– 1 cup hickory liquid smoke
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (or use a slow cooker).
2. In a small bowl, mix together hickory liquid smoke, brown sugar, honey, apple cider vinegar, smoked paprika, salt, and pepper.
3. Add the chicken wings to the mixture and toss until fully coated.
4. Place the wings in the smoker or slow cooker and cook for 2-1/2 hours, or until cooked through.
5. Serve hot with your favorite dipping sauce.
Cooking Time: 2-1/2 hours
Applewood Smoked Turkey Breast
Elevate your mealtime with the rich flavor of this Smoked Applewood Turkey Breast recipe.
Ingredients:
– 1 (4-6 pound) turkey breast
– 1 cup applewood chips
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, and garlic powder.
3. Rub the mixture all over the turkey breast, making sure to coat it evenly.
4. Place the turkey breast in the smoker, closing the lid.
5. Smoke for 4-5 hours or until the internal temperature reaches 165°F (74°C).
6. Let the turkey rest for 10-15 minutes before slicing and serving.
Cooking Time: 4-5 hours
Smoked Salmon with Maple Glaze
Elevate your appetizer game with this sweet and savory combination of smoked salmon and maple glaze.
Ingredients:
– 8 oz smoked salmon fillet, sliced into thin pieces
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tsp honey
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, and honey until well combined.
3. Place the sliced salmon on a baking sheet lined with parchment paper.
4. Brush the maple glaze evenly over the salmon pieces, making sure they’re fully coated.
5. Season with salt and pepper to taste.
6. Bake for 8-10 minutes or until the salmon is cooked through and slightly caramelized.
7. Garnish with chopped fresh dill, if desired.
8. Serve warm and enjoy!
Cooking Time: 8-10 minutes
Pecan Wood Smoked Ribs
Experience the rich flavor of pecan wood-smoked ribs with this easy-to-follow recipe.
Ingredients:
– 2 racks of pork ribs (about 4 pounds)
– 1 cup pecan wood chips
– 1 cup brown sugar
– 1/2 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper.
3. Remove membrane from back of ribs and apply dry rub evenly.
4. Place ribs in smoker, close lid, and smoke for 4 hours or until tender.
5. After 4 hours, remove ribs from smoker and brush with additional brown sugar mixture (1/2 cup).
6. Return ribs to smoker and cook for an additional 30 minutes or until caramelized.
Cooking Time: 4-4.5 hours
Smoked Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends: A Twist on Classic BBQ
This recipe takes the familiar burnt ends and gives it a smoky twist by using pork belly instead of brisket. The result is a rich, unctuous, and intensely flavorful snack that’s sure to impress.
Ingredients:
– 2 pounds pork belly, cut into 1-inch cubes
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– Salt and black pepper, to taste
– 1 cup beef broth
– 1 cup wood chips (such as post oak or cherry)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, chili powder, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the pork belly cubes.
4. Place the pork belly in the smoker and cook for 8 hours, or until tender and caramelized.
5. During the last hour of cooking, add wood chips to the smoker to impart a rich smoke flavor.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 8 hours
Cherry Wood Smoked Duck
Experience the rich flavor of cherry wood smoked duck, a perfect blend of sweet and savory notes. This recipe yields tender, juicy duck with a subtle smokiness that’s sure to impress.
Ingredients:
– 1 (3-4 lb) duck breast or legs
– 1 cup Cherry Wood Chips
– 1/4 cup brown sugar
– 2 tbsp honey
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, honey, smoked paprika, salt, and pepper.
3. Rub the mixture all over the duck, making sure to coat evenly.
4. Place the duck in the smoker, fat side up.
5. Smoke for 2-3 hours or until internal temperature reaches 165°F.
6. Remove from heat and let rest for 10 minutes before slicing.
Cooking Time: 2-3 hours
Smoked Sausage and Peppers
This classic Southern dish is a staple of comfort food, with the sweetness of bell peppers complementing the smoky flavor of sausage. This recipe serves 4-6 people and can be adjusted to suit your taste.
Ingredients:
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 large bell peppers (any color), seeded and sliced
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sausage slices and cook until browned, about 5 minutes. Remove from pan and set aside.
4. Reduce heat to medium and add the sliced peppers and onion. Cook until tender, about 10-12 minutes.
5. Add the garlic, paprika, salt, and pepper to the skillet. Stir to combine.
6. Return the sausage to the skillet and stir to coat with the pepper mixture.
7. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the flavors have melded together.
Cooking Time: Approximately 30-40 minutes.
Electric Smoker Whole Chicken
Tender and juicy whole chicken smoked to perfection in your electric smoker.
Ingredients:
– 1 (3-4 lb) whole chicken
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper, to taste
Instructions:
1. Preheat the electric smoker to 275°F.
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in the smoker, breast side up.
6. Smoke for 2-3 hours or until internal temperature reaches 165°F.
Cooking Time: 2-3 hours
Mesquite Smoked Tri-Tip
Mesquite Smoked Tri-Tip: A Deliciously Complex Flavor Profile
This recipe yields a tender and juicy tri-tip with a rich, smoky flavor profile, perfect for barbecue enthusiasts. With the addition of mesquite wood chips, this dish is sure to impress your guests.
Ingredients:
– 1 (3-4 pound) beef tri-tip
– 1 cup mesquite wood chips
– 2 tablespoons olive oil
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the olive oil, brown sugar, garlic powder, salt, and pepper.
3. Rub the mixture all over the tri-tip, making sure to coat it evenly.
4. Place the tri-tip in the smoker, fat side up.
5. Add the mesquite wood chips to the smoker according to the manufacturer’s instructions.
6. Smoke the tri-tip for 8-10 hours, or until it reaches an internal temperature of 130°F.
7. Remove the tri-tip from the smoker and let it rest for 15 minutes before slicing and serving.
Cooking Time: 8-10 hours
Smoked Mac and Cheese
Smoked Mac and Cheese Recipe
Elevate your comfort food game with this creamy, smoky twist on a classic macaroni and cheese dish.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated smoked gouda cheese
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F (110°C). Cook macaroni according to package instructions until al dente.
2. In a large saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1-2 minutes.
3. Gradually add heavy cream, whisking constantly to prevent lumps. Bring mixture to a simmer and cook for 5-7 minutes or until thickened.
4. Remove saucepan from heat and stir in cheddar and smoked gouda cheese until melted and smooth. Season with smoked paprika, salt, and pepper.
5. Combine cooked macaroni and cheese sauce. Stir until well combined.
6. Transfer mac and cheese to a smoker-safe dish or foil pack. Smoke for 30-45 minutes or until heated through.
Cooking Time: 1 hour
Smoked Garlic Butter Shrimp
Elevate your shrimp game with this simple yet impressive recipe that combines the richness of smoked garlic butter with succulent shrimp. Perfect for a quick dinner or as an appetizer for a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup Smoked Paprika Butter (see note)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter, garlic, and smoked paprika butter.
3. Place shrimp on a baking sheet lined with parchment paper.
4. Spread the garlic butter mixture evenly over the shrimp.
5. Season with salt and pepper to taste.
6. Bake for 8-10 minutes or until shrimp are pink and cooked through.
7. Garnish with fresh parsley or chives.
Cooking Time: 8-10 minutes
Electric Smoker Pork Tenderloin
Impress your family and friends with this mouth-watering Electric Smoker Pork Tenderloin recipe, infused with a rich and tangy BBQ flavor. With just a few simple steps, you’ll be rewarded with tender, juicy pork that’s perfect for any occasion.
Ingredients:
– 1 (1-2 pound) pork tenderloin
– 1/4 cup Brown Sugar BBQ Rub
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat Electric Smoker to 225°F.
2. In a small bowl, mix together Brown Sugar BBQ Rub, honey, apple cider vinegar, and smoked paprika.
3. Season the pork tenderloin with salt, pepper, and the BBQ rub mixture, making sure to coat evenly.
4. Place the tenderloin in the Electric Smoker, fat side up.
5. Smoke for 4-6 hours or until internal temperature reaches 145°F.
Cooking Time: 4-6 hours
Smoked Corn on the Cob
Elevate your summer BBQ with this simple yet impressive smoked corn recipe. The sweet and smoky flavor will be a hit at any gathering!
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup wood chips (apple or cherry work well)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or chili powder for added flavor
Instructions:
1. Preheat your smoker to 225-250°F (110-120°C).
2. In a large bowl, toss the corn with olive oil, salt, and pepper.
3. Add wood chips to the smoker according to manufacturer’s instructions.
4. Place the corn in the smoker, closing the lid to trap the smoke.
5. Smoke for 30 minutes to 1 hour, or until the corn is tender and slightly charred.
6. Remove from heat and serve hot, slathered with butter, mayonnaise, or your favorite topping.
Cooking Time: 30-60 minutes
Apple Cider Smoked Ham
This recipe combines the flavors of sweet apple cider and savory ham to create a deliciously unique dish perfect for special occasions or everyday meals.
Ingredients:
– 1 (4-6 pound) smoked ham, bone-in
– 1 cup apple cider
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together apple cider, brown sugar, honey, garlic, cinnamon, and nutmeg.
3. Place the ham in the smoker, fat side up.
4. Brush the glaze mixture evenly over the ham, making sure to cover all surfaces.
5. Smoke the ham for 4-6 hours or until it reaches an internal temperature of 140°F.
6. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 4-6 hours
Smoked Stuffed Bell Peppers
Smoked Stuffed Bell Peppers Recipe
Discover the sweet and savory combination of smoked bell peppers filled with a flavorful mix of rice, meat, and spices. This recipe is perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 large bell peppers
– 1 pound ground beef
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 1/2 cup chopped mushrooms
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Cut the tops off the bell peppers, removing seeds and membranes.
3. In a bowl, mix ground beef, cooked rice, onion, mushrooms, smoked paprika, garlic powder, salt, and pepper.
4. Stuff each bell pepper with the meat mixture, filling to the top.
5. Place stuffed bell peppers in the smoker, close lid, and smoke for 2-3 hours or until tender.
6. Brush with olive oil during the last 30 minutes of smoking.
Cooking Time: 2-3 hours
Electric Smoker Lamb Chops
Elevate your lamb chops game with this simple yet flavorful recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 lamb chops (1-1.5 inches thick)
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat the electric smoker to 225°F.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, and rosemary.
3. Place lamb chops in a shallow dish and brush both sides with the marinade.
4. Season with salt and pepper to taste.
5. Place lamb chops on the smoker racks, leaving some space between each chop.
6. Smoke for 2-3 hours, or until lamb reaches your desired level of doneness (medium-rare is recommended).
7. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Smoked BBQ Jackfruit
This recipe transforms jackfruit into a mouth-watering, tender, and flavorful “pulled pork” alternative that’s perfect for sandwiches, wraps, or as a main dish. With the rich flavor of smoked BBQ sauce, you’ll be hooked!
Ingredients:
– 1 cup canned jackfruit in brine
– 1/4 cup BBQ sauce (homemade or store-bought)
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a large bowl, combine the jackfruit, BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper. Mix well.
3. Add the water to the mixture and stir until the jackfruit is coated evenly.
4. Place the mixture in your smoker and cook for 6-8 hours, or until the jackfruit is tender and falls apart easily.
5. Remove from heat, let cool slightly, and use as desired (e.g., on a bun, with coleslaw, etc.).
Cooking Time: 6-8 hours
Smoked Garlic Parmesan Potatoes
Elevate your potato game with this savory recipe that combines the richness of smoked garlic and parmesan cheese. Perfect for a cozy night in or as a side dish for your next gathering.
Ingredients:
– 4 large potatoes, thinly sliced
– 1/2 cup smoked garlic spread (or regular garlic spread + 1 tsp liquid smoke)
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potato slices with smoked garlic spread, salt, and pepper until well coated.
3. Line a baking sheet with parchment paper and arrange potato slices in a single layer.
4. Drizzle olive oil over the potatoes and sprinkle with Parmesan cheese.
5. Bake for 20-25 minutes or until crispy, flipping halfway through.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Summary
Discover the power of electric smoking with these 20 mouth-watering recipes for every occasion! From classic pulled pork shoulder and beef brisket to smoked chicken wings, turkey breast, and even smoked salmon with a maple glaze, there’s something for everyone. Try pecan wood smoked ribs or smoky pork belly burnt ends for a true BBQ experience. Don’t miss out on the sweet treats like cherry wood smoked duck and smoked mac and cheese! Whether you’re hosting a backyard bash or just looking to elevate your weeknight dinner routine, these electric smoker recipes are sure to impress.
