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Recipes for the Smoker

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Sometimes food on the grill just isn’t complete without the aroma of wood smoke. If you’re lucky enough to own a dedicated smoker, these recipes are all great choices (though many are written chiefly for a gas or charcoal grill, they’re an easy adaptation, and you can skip the foil wood-chip packets).

  • BBQ Beef Ribs
    Recipe

    Peppercorn-Spiced Smoked Beef Ribs

    The Sichuan peppercorns in this spice rub lend a delightful tingly sensation and are punchyenough to stand up to the smoke.

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  • Recipe

    Smoked Heirloom Tomato Relish with Corn & Beans

    Hot-smoking the tomatoes allows them to pick up the smoky flavor of the wood chips. Serve with grilled shrimp or over grilled fish, meat, or chicken.

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  • Recipe

    Smoked Chicken Halves with Lemon-Ginger Barbecue Sauce

    This chicken gets its rich complexity from wood smoke and layers of flavors: a spice rub, a mustardy mop sauce, and a zesty-sweet barbecue sauce that’s seared onto the meat for a gorgeous lacquered finish.

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  • Greek Style Smoked Lamb Ribs
    Recipe

    Greek-Style Dry-Rubbed Lamb Ribs

    Greek cuisine celebrates the delicious versatility of lamb. Gamey lamb ribs are the perfect canvas for the assertive oregano and fragrant garlic featured in the Mediterranean diet. This recipe uses a combination of smoking and direct searing to harness the smoke flavor while making sure the fat is rendered nicely.

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  • Recipe

    Bacon-Wrapped Smoked Turkey

    This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

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  • soy ginger baby back ribs
    Recipe

    Sweet Chili, Ginger, and Soy Baby Back Ribs

    Asian flavors meet American technique in this East-West fusion rib. Never underestimate the number of racks you may end up cooking; these tasty morsels practically demand you to eat several in one sitting.

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  • Recipe

    Fred’s Ultimate Smoked Pork Shoulder

    This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. The rub is more Memphis, and it helps produce a better "outside brown," those prized bits of char that get chopped into pork barbecue. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. It helps keep the pork moist and get flavor from the inside out.

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  • Recipe

    Smoky Grilled Clams with Sauvignon Blanc Broth

    Since the clams cook in just a few minutes, be sure that the wood chips ignite and start to smoke before you begin grilling; this will give you the right amount of smoke without overwhelming the clams’ delicate briny flavor. Serve with grilled crusty bread to soak up the rich broth.

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  • Recipe

    Homemade Pastrami

    Making pastrami at home takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender. This recipe makes a lot, and while you can certainly use a smaller piece of brisket, why not make enough to share with friends and family?

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  • Recipe

    Whole Smoke-Grilled Mountain Trout

    The smoky, herbaceous flavors really make the trout jump, but without covering the gentleness of the fish. Anytime you see fresh whole trout at your market, buy some to give this recipe a whirl.

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  • Recipe

    Agujas (Grilled Chuck Steaks)

    Agujas (pronounced ah-goo-haas) are thin, very flavorful chuck steaks. The secret of this dish is that when high-fat meat cooks over a low fire, it will be charred and impregnated with smoke but won’t dry out.

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