Are you craving some variety? Searching for superior flavor? The smoker recipes on this page will satisfy those desires and give you much, much more. You'll discover new ways to season up your favorite meats, and pick up some tips that you'll use time and time again.
JTP and Tom Smoking Briskets and Chicken
This is a recipe source for foods of every category. You'll be enjoyingsucculent smoked briskets, mouthwatering ribs, smoky whole turkeys andhealthy salmon.
A juicy, tender whole smoked chicken fresh from thesmoker can't be beat! And the smoker recipes for side dishes, veggies,snacks and appetizers will round out your menu.
A Word About The Smoker Recipes You'll Find Here And What to Expect
The Spice Rack of My Traveling Smoker Mobile
These smoker recipes make use of standard United States measurements.The avoirdupois system (16 ounces per pound) is used for weights, andU.S. customary units are used for volume measurements.
Most of theingredients here are measured by volume, but you will come across anoccasional call for liquid measured in ounces.
Dry Ounces vs Fluid Ounces - What's the Difference?
A Pint's a Pound the World Around... But Not For Everything
A dry ounce is a measurement of weight, used for measuring dry ingredients. You measure dry ounces with a kitchen scale.
But a fluid ounceis a measurement of volume. Fluid ounces cannot be measured withscales. If you're not already aware of this, it can seem confusing.
Back in ye olde days, a fluid ounce was determined to be 1/128 of a gallon of water, which amounts to two tablespoons. And two tablespoons, one fluid ounce, of water does in fact weigh almost exactly one ounce.
But when measuring out one fluid ounce of something other than water, it won't necessarily weigh one ounce. One fluid ounce of olive oil (two tablespoons) weighs less than an ounce. One fluid ounce of honey weighs nearly 1.4 ounces.
Bottom line, when smoker recipes callfor ounces of a liquid ingredient (and not fluid ounces, or fl.oz),it's meant to be measured as a fluid ounce. Not weighed.
Measure it by the tablespoon (1/2 fluid ounce per tablespoon) for small amounts, and use a measuring cup for larger amounts, preferably a wet measuring cup.
- 2 tbsp = 1 fl.oz
- 1/4 cup = 2 fl.oz
- 1 cup = 8 fl.oz
- 1 pint = 16 fl.oz
- 1 quart = 32 fl.oz
- 1 gallon = 128 fl.oz
Smoker Wood Dos, Don'ts and Why Nots
Many of the smoker recipes include directions on how the smoker isused with that particular recipe. If not, you'll find a link to anotherpage that will give you some direction.
Mostof these smoker recipes will mention the preferred type of wood to use,but ifthere's no mention of a wood, use your best judgement. Most types of smoker woods will work with anything as long as you don't apply too much.
Smoker Recipes That Will Make You Drool With Anticipation
Recipe Categories - Including Meats, Poultry, Seafood and Seasonings
Smoky, Savory Chicken Recipes |
Brisket |
BBQ Sauces |
Smoky Ribs |
Smoked Salmon Recipes |
Dry Rubs |
Delicious Side Dishes |
Smoker Recipes for Beef |
Smoked Pork |
Smokin' Hot Turkeys |
Beef Brisket Dry Rubs |
Smoker Recipes for Wild Game |
Smoked Poultry |
You Say Marinäde, I Say Marināde |
Smoked and Grilled Shrimp |
Smoked Sausage |
Grilled Vegetables |
Catfish |
A Small Selection of The Smoker Recipes You'll Find at Smoker Cooking
Country Style Ribs |
Mango and Cherries |
Beef Cross Rib Roast |
Marvelous Memphis Rib Enhancer |
Got a Little Captain In Ya? |
Beef Tri Tip Roasts |
Stuffed Sweet Bell Peppers |
Smoked Pork Loin |
Mesquite Smoked Beef Ribs |
Smoky London Broil |
Mustard Sauce |
Smoked Whole Chickens |
Beef Chuck Roasts |
Chicken Dry Rub Recipe |
Santa Maria Tri Tip |
Memphis Style Ribs |
Smoked Wild Turkey Breasts |
Time for Smoking Turkey Breasts |
Stuffed Mushrooms |
Smoked Turkey LegsYou can smoke these babies right along with a whole turkey. The turkey legs will be done before the whole turkey, so you'll have something to relieve your ravenous hunger brought on by the scent of smoking turkey. Big tom turkey drumsticks are fun to eat, but the smaller hen drumsticks take less time to brine, and need less time in the smoker. |
Pork Loin Smoking Time |
Cider Soaked Baby Back RibsApple cider adds some flavor to these smoked baby back ribs, and when they're smoked they're exceptional. The cider infused brine contains a few flavoring elements that give this recipe flavor to spare. One nice thing about baby backs, they don't really need much, if any, trimming or fat-scraping. Taste good, too! |
It's Bean Smokin' Time |
Brining Beautiful Salmon |
Smoking a Perfect Brisket |
Smoky Chili Con Carne, Beans Optional |
CranApple Turkey Breast |
Herb and Spice Chicken Rub |
Recipes for Electric Smokers |
Cold Smoked Salmon |
Brisket Rubs |
Smoking Whole Chickens |
Stuffed Jalapeno Peppers |
The Compleat Tri Tip Smoker |
Spicy Buffalo Shrimp |
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