31 Smoked Meat Recipes That Backyard BBQ Fans Love

1. Perfectly Smoked Brisket

1. Perfectly Smoked Brisket

To achieve the perfect smoked brisket, temperature control is crucial. One way to ensure you’re cooking at the right temperature is by using a digital meat thermometer. This tool reads temperatures 3 times faster and provides NIST certified accuracy, helping you nail that perfect doneness every time. Plus, its waterproof probe makes it easy to clean after your grilling adventures.

If you’re using a gas grill and want to infuse your brisket with that delicious smoky flavor, consider adding a smoker box for gas grill to your setup. This stainless steel smoker box allows you to use wood chips for that authentic BBQ taste.

Speaking of wood chips, don’t forget to stock up on a variety of flavors with a BBQ wood chips variety pack. It includes apple, mesquite, hickory, and cherry flavors, giving you the flexibility to experiment with different profiles to complement your brisket beautifully. These tools will help ensure your brisket turns out tender, flavorful, and BBQ-worthy.

### Ingredients:

– 1 whole brisket (10-12 pounds)

– 2 tablespoons kosher salt

– 2 tablespoons black pepper

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 1 tablespoon paprika

– 1 tablespoon brown sugar

– Wood chips (apple, hickory, or your choice)

– Optional: BBQ sauce for serving

### Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor.

2. Make the Rub: In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.

3. Season the Meat: Generously rub the spice mixture all over the brisket, ensuring even coverage. Wrap in plastic wrap and refrigerate for at least 12 hours, preferably overnight.

4. Preheat Your Grill: If using a gas grill, preheat it to 225°F. Add the smoker box filled with soaked wood chips to create smoke.

5. Smoke the Brisket: Place the brisket on the grill grates, fat side up. Close the lid and smoke for about 1.5 hours per pound, maintaining the temperature.

6. Monitor Temperature: Use your digital meat thermometer to check the internal temperature. Aim for 195°F to 205°F for optimal tenderness.

7. Wrap and Rest: Once the brisket reaches the desired temperature, wrap it in foil and let it rest for at least 30 minutes before slicing.

8. Serve: Slice against the grain and serve with your favorite BBQ sauce on the side.

This recipe will not only impress your guests but also make your summer cookouts unforgettable!

2. Memphis Style Ribs

### 2. Memphis Style Ribs

When it comes to smoking ribs, achieving that perfect flavor and tenderness is essential, and having the right tools can make all the difference. Consider using the EAST OAK 30″ electric smoker. With its built-in meat probe and capability for longer smokes on a single load, this smoker will help you maintain consistent temperatures for tender, flavorful ribs. Its spacious 725 sq in cooking area is ideal for larger gatherings, allowing you to smoke multiple racks of ribs at once.

To keep your ribs upright and ensure even cooking, a Nexgrill BBQ rib rack is a fantastic accessory. This non-stick rack holds up to 4 racks of ribs and fits perfectly in most smokers and grills. With built-in handles, it makes transferring your deliciously smoked ribs a breeze.

Lastly, monitoring the internal temperature of your ribs is crucial to achieving that perfect doneness. An Alpha Grillers meat thermometer can provide instant readings, ensuring you know exactly when your ribs are ready to be enjoyed. With these tools, you’ll be well on your way to mastering Memphis style ribs that will impress your friends and family.

### Ingredients

– 2 racks of pork ribs (baby back or spare ribs)

– 1 cup of Memphis-style dry rub (store-bought or homemade)

– 1 cup of apple juice (for spritzing)

– 1 cup of barbecue sauce (optional, for glazing)

### Instructions

1. Prepare the Ribs: Start by removing the membrane from the back of the ribs. This helps with tenderness and allows the seasoning to penetrate better.

2. Apply the Dry Rub: Generously apply the Memphis-style dry rub to both sides of the ribs. Make sure to massage it in for maximum flavor. Let the ribs sit at room temperature for about 30 minutes.

3. Preheat the Smoker: While the ribs are resting, preheat your EAST OAK electric smoker to 225°F (107°C).

4. Smoke the Ribs: Place the ribs in the smoker, bone side down. Smoke for about 3 hours, spritzing with apple juice every hour to keep them moist.

5. Wrap for Tenderness: After 3 hours, wrap the ribs in aluminum foil, adding a little apple juice inside the foil to create steam. Return them to the smoker for an additional 2 hours.

6. Glaze (Optional): If you like your ribs saucy, remove the ribs from the foil and brush with your favorite barbecue sauce. Smoke for another 30 minutes uncovered to set the glaze.

7. Check for Doneness: Use the Alpha Grillers meat thermometer to ensure the internal temperature has reached at least 195°F (90°C) for tender ribs.

8. Rest and Serve: Let the ribs rest for about 10-15 minutes before cutting. Serve with extra barbecue sauce on the side and enjoy your perfectly smoked Memphis style ribs!

3. Tender Smoked Chicken Thighs

### 3. Tender Smoked Chicken Thighs

To achieve perfectly tender smoked chicken thighs, you’ll want to ensure your cooking process is precise and flavorful. One essential tool for this is a reliable digital meat thermometer. This instant-read thermometer allows you to monitor the internal temperature of your chicken, ensuring that it’s cooked to perfection without the risk of overcooking.

In addition to accurate temperature monitoring, enhancing the flavor of your chicken is key. Consider using the BBQ rubs and seasonings set, which provides a range of mouthwatering spices tailored for grilling and smoking. This set will elevate the taste of your chicken thighs, ensuring each bite is bursting with flavor.

If you’re using a gas grill, adding a smoker box can further enhance the smokiness of your dish. This handy accessory allows you to infuse your chicken with that irresistible smoky flavor, making your backyard BBQ an unforgettable experience.

With these tools in hand, you’re well on your way to serving up tender, delicious smoked chicken thighs that will impress your family and friends.

### Ingredients

– 4 bone-in, skin-on chicken thighs

– 2 tablespoons olive oil

– 2 tablespoons BBQ rub (your choice)

– Salt and pepper to taste

– 1 cup wood chips (hickory, apple, or your preference)

### Instructions

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp up nicely during cooking.

2. Season: Rub olive oil over the chicken thighs. Generously apply the BBQ rub, ensuring all sides are coated. Season lightly with salt and pepper.

3. Preheat the Smoker or Grill: If using a smoker, preheat it to 250°F (121°C). For a gas grill, set it up for indirect heat and add the wood chips to the smoker box.

4. Smoke the Chicken: Place the chicken thighs skin side up on the grill grates. Close the lid and smoke for about 2 hours, or until the internal temperature reaches 165°F (74°C), checking periodically with your digital meat thermometer.

5. Rest and Serve: Once done, remove the chicken thighs from the heat and let them rest for about 10 minutes. This allows the juices to redistribute. Serve with your favorite sides and enjoy!

4. Smoky Pulled Pork Sandwiches

### 4. Smoky Pulled Pork Sandwiches

To make the perfect smoky pulled pork sandwiches, having the right tools and ingredients is essential. One helpful product is the Char-Broil stainless steel smoker box. This handy accessory allows you to infuse your gas grill with delicious smoky flavors, giving your pork that authentic barbecue taste without needing a traditional smoker.

To ensure your pork is cooked to perfection, consider investing in an instant-read meat thermometer like the Alpha Grillers meat thermometer. This tool provides quick and accurate temperature readings, helping you achieve the ideal doneness and juicy texture that makes pulled pork so irresistible.

Finally, no pulled pork sandwich is complete without a great barbecue sauce. The Flavortown BBQ Sauce variety pack offers an assortment of gourmet flavors, from Carolina style to smoky hickory, allowing you to customize each sandwich to your liking. With these products, you’ll be well-equipped to create the ultimate smoky pulled pork sandwiches that will impress your backyard BBQ guests.

#### Ingredients:

– 4-5 pounds pork shoulder (also known as pork butt)

– 2 tablespoons smoked paprika

– 2 tablespoons brown sugar

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 1 tablespoon salt

– 1 tablespoon black pepper

– 1 teaspoon cayenne pepper (optional, for heat)

– 1 cup apple cider vinegar

– 1 cup BBQ sauce (your choice or from the variety pack)

– Hamburger buns

– Pickles and coleslaw (optional toppings)

#### Instructions:

1. Prepare the Pork: Trim excess fat from the pork shoulder, then pat it dry with paper towels.

2. Make the Rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

3. Season the Meat: Rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated. Let it sit for at least 30 minutes to absorb the flavors.

4. Set Up the Grill: Preheat your gas grill to medium heat. Place the smoker box filled with wood chips on the grill’s heat source.

5. Cook the Pork: Place the pork shoulder on the grill grates away from direct heat. Close the lid and cook for about 4-6 hours, or until the internal temperature reaches 195°F to 205°F. Use the meat thermometer to check.

6. Wrap and Rest: Once cooked, remove the pork from the grill and wrap it in aluminum foil. Let it rest for 30 minutes to allow juices to redistribute.

7. Shred the Pork: After resting, use two forks or meat claws to shred the pork into bite-sized pieces. Mix in apple cider vinegar for extra moisture and tang.

8. Assemble the Sandwiches: Serve the pulled pork on hamburger buns and top with your favorite BBQ sauce, pickles, and coleslaw if desired.

9. Enjoy: Serve the sandwiches at your next summer cookout and watch them disappear!

5. Barbecue Smoked Sausages

### 5. Barbecue Smoked Sausages

When it comes to making delicious barbecue smoked sausages, having the right tools can really make a difference. One essential item you should consider is a reliable meat thermometer, such as the Digital Meat Thermometer. This handy gadget allows you to check the internal temperature of your sausages quickly, ensuring they are cooked to perfection without overdoing it.

Another key component for smoking sausages is the type of wood you use. For that authentic smoky flavor, try the Wood Chips Variety Pack for Smoking. This selection includes hickory wood chips, which are renowned for their rich, robust flavor that complements the savory taste of sausages beautifully.

If you’re looking to enhance your grilling experience, a smoker box can be a game changer. The Smoker Box for Grill allows you to infuse smoke flavor directly into your sausages while they cook, creating that mouthwatering aroma and taste that everyone loves.

With these products in your arsenal, you’ll be well on your way to impressing your friends and family with your BBQ skills!

### Ingredients:

– 2 pounds of ground pork

– 1 pound of ground beef

– 1 tablespoon of garlic powder

– 1 tablespoon of onion powder

– 1 tablespoon of smoked paprika

– 1 teaspoon of black pepper

– 1 teaspoon of salt

– 1 teaspoon of cayenne pepper (optional for heat)

– 1/4 cup of ice water

– Sausage casings (natural or synthetic)

### Instructions:

1. Prepare the Sausage Casings: If using natural casings, rinse them in cold water and soak them for at least 30 minutes. If using synthetic casings, follow the package instructions.

2. Mix the Meat: In a large bowl, combine the ground pork and ground beef. Add the garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper (if using). Mix thoroughly with your hands or a wooden spoon.

3. Add Ice Water: Gradually add the ice water to the meat mixture, mixing until well combined. This helps keep the mixture moist and easier to stuff into the casings.

4. Stuff the Sausage Casings: Using a sausage stuffer, carefully fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends with kitchen twine or string.

5. Preheat the Smoker: Prepare your smoker or grill with the smoker box filled with wood chips. Preheat to a temperature of 225°F (107°C).

6. Smoke the Sausages: Place the sausages in the smoker or grill and smoke for about 2-3 hours, or until the internal temperature reaches 160°F (71°C). Use the meat thermometer to ensure accuracy.

7. Rest and Serve: Once cooked, remove the sausages from the smoker and let them rest for about 10 minutes. Slice and serve with your favorite BBQ sides or on a bun.

Enjoy your flavorful barbecue smoked sausages, perfect for summer cookouts!

6. Flavorful Smoked Turkey Breast

### 6. Flavorful Smoked Turkey Breast

Smoking a turkey breast can elevate your backyard BBQ to a whole new level, delivering juicy, tender meat infused with smoky flavors. To achieve the best results, it’s essential to equip yourself with the right tools.

One of the most important gadgets for smoking meat is a reliable thermometer. The Digital Meat Thermometer ensures you can accurately monitor the internal temperature of your turkey, preventing overcooking and ensuring it’s perfectly done every time.

If you’re using a gas grill, consider adding a smoker box for gas grill to create that authentic smoky flavor. This handy accessory allows you to utilize wood chips effectively, contributing to the rich taste that makes smoked turkey so delicious.

To really amp up the flavor, try a variety of smoking wood chips. The BBQ wood chips variety pack includes apple, mesquite, hickory, and cherry flavors, offering you the flexibility to experiment and find the perfect combination for your smoked turkey breast. Each type of wood lends its unique flavor, making every smoking session an exciting culinary adventure.

With these tools at your disposal, you’re all set to impress your guests with a flavorful smoked turkey that will have them coming back for seconds!

### Ingredients:

– 1 (4-6 lbs) turkey breast, bone-in or boneless

– 1 tablespoon olive oil

– 1 tablespoon salt

– 1 tablespoon black pepper

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 1 tablespoon smoked paprika

– 1 tablespoon dried thyme

– 2 cups wood chips (your choice: apple, hickory, mesquite, cherry)

### Instructions:

1. Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. This helps the seasoning adhere better and ensures crispy skin.

2. Make the Rub: In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme.

3. Season the Turkey: Rub olive oil all over the turkey breast, then generously apply the spice mixture, ensuring it gets into any crevices for maximum flavor.

4. Preheat the Smoker/Grill: If using a smoker, preheat it to 225°F (107°C). If using a gas grill with a smoker box, preheat the grill with the smoker box filled with soaked wood chips.

5. Smoke the Turkey: Place the turkey breast on the grill grates or in the smoker. Insert the digital meat thermometer into the thickest part of the breast.

6. Monitor the Temperature: Smoke the turkey until the internal temperature reaches 165°F (74°C). This typically takes about 3-4 hours, depending on the size of the turkey breast.

7. Rest the Turkey: Once done, remove the turkey from the grill and let it rest for at least 15-20 minutes. This allows the juices to redistribute, making the meat more tender.

8. Slice and Serve: Slice the turkey breast and serve it with your favorite BBQ sides. Enjoy the smoky, flavorful meat at your summer cookouts!

7. Spicy Smoked Beef Jerky

### 7. Spicy Smoked Beef Jerky

Creating your own spicy smoked beef jerky at home is not only satisfying but also allows you to customize flavors to your liking. To get started, an essential tool is the jerky gun. This handy device makes it easy to shape your meat mixture into perfect strips for even smoking. With its stainless steel construction and multiple nozzles, it ensures you can create jerky exactly how you want it.

Next, you’ll want to season your beef to perfection. The beef jerky seasoning kit is a fantastic option. This kit includes everything you need to infuse your meat with delicious flavors, and it’s suitable for various types of meats, including beef, venison, and more. With enough seasoning to accommodate up to 15 lbs. Of meat, you’ll have plenty for your jerky-making adventures.

Finally, to achieve that perfect smoked flavor, consider investing in an electric smoker. This user-friendly appliance allows you to maintain consistent temperatures and adds wonderful smokiness to your jerky. Plus, the side wood chip loader makes it easy to keep the smoke going without having to open the smoker door, ensuring a more efficient smoking process.

With these tools and ingredients, you’ll be well on your way to crafting your perfect batch of spicy smoked beef jerky that friends and family will rave about!

#### Ingredients:

– 2 lbs. of lean beef (such as flank steak or top round)

– 1/4 cup soy sauce

– 1/4 cup Worcestershire sauce

– 1 tablespoon hot sauce (adjust for spice level)

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 tablespoon black pepper

– 1 tablespoon red pepper flakes (more for extra heat)

– 1 teaspoon smoked paprika

– 1 tablespoon brown sugar (optional, for sweetness)

#### Making Process:

1. Prepare the Beef: Trim any excess fat from the beef and slice it into thin strips, about 1/4 inch thick. For easier slicing, you can freeze the beef for about 1-2 hours prior to cutting.

2. Mix the Marinade: In a bowl, combine the soy sauce, Worcestershire sauce, hot sauce, garlic powder, onion powder, black pepper, red pepper flakes, smoked paprika, and brown sugar. Stir until well mixed.

3. Marinate the Beef: Place the beef strips in a large resealable plastic bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

4. Preheat the Smoker: Set your electric smoker to 160°F (70°C). If using wood chips, soak them in water for about 30 minutes and then add them to the smoker according to the manufacturer’s instructions.

5. Load the Jerky Gun: Using the jerky gun, fill it with the marinated beef strips and extrude them onto the smoker racks, ensuring they are not touching for even smoking.

6. Smoke the Jerky: Place the racks in the preheated smoker and smoke for 4-6 hours, or until the jerky is dry but still slightly pliable. Check occasionally, as smoking times may vary based on the thickness of the strips.

7. Cool and Store: Once done, remove the jerky from the smoker and let it cool completely on a wire rack. Store the cooled jerky in an airtight container or vacuum-sealed bag for optimal freshness.

With these tools and ingredients, you’ll be well on your way to crafting your perfect batch of spicy smoked beef jerky that friends and family will rave about!

8. Smoked BBQ Meatloaf

Smoked BBQ meatloaf is not just comfort food; it’s a flavor-packed twist on a classic! Elevate your backyard BBQ with this juicy, smoky delight that will have everyone coming back for seconds. To get the best results, you’ll want to use a quality smoker box for gas grill to infuse your meatloaf with a rich, smoky flavor. Pair it with a reliable meat thermometer to ensure it’s cooked to perfection, allowing you to achieve that juicy texture without any guesswork. Finally, don’t forget to use some BBQ wood chips variety pack for that added depth of flavor. This combination will surely impress your guests and make your BBQ unforgettable!

Ingredients:

– 2 pounds ground beef

– 1 cup breadcrumbs

– 1/2 cup chopped onion

– 1/2 cup chopped bell pepper

– 3 cloves garlic, minced

– 2 large eggs

– 1/2 cup BBQ sauce (plus more for topping)

– 1 tablespoon Worcestershire sauce

– 1 tablespoon Dijon mustard

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 teaspoon smoked paprika

– 1 teaspoon dried thyme

– 1/2 cup shredded cheese (optional)

– BBQ wood chips (for smoking)

Instructions:

1. Preheat your smoker or gas grill, setting it up for indirect cooking. Add your choice of soaked BBQ wood chips to the smoker box.

2. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, bell pepper, garlic, eggs, BBQ sauce, Worcestershire sauce, Dijon mustard, salt, black pepper, smoked paprika, and thyme. Mix until just combined.

3. If using, fold in the shredded cheese for extra richness.

4. Transfer the meat mixture into a loaf pan or shape it into a loaf directly on a piece of parchment paper.

5. Place the meatloaf on the grill or smoker grates. Close the lid and maintain a temperature of about 225°F to 250°F.

6. Smoke the meatloaf for approximately 1.5 to 2 hours, or until it reaches an internal temperature of 160°F, checking with a meat thermometer.

7. During the last 15 minutes of cooking, brush the top of the meatloaf with additional BBQ sauce for a delicious glaze.

8. Once done, remove the meatloaf from the grill and let it rest for 10 minutes before slicing. This helps keep it juicy.

9. Serve warm, paired with your favorite sides, and enjoy the smoky goodness!

This smoked BBQ meatloaf is sure to be a hit at your summer cookouts, offering a delightful twist on a beloved classic.

9. Smoked Veggie Platter with Meat

### 9. Smoked Veggie Platter with Meat

Creating a delicious smoked veggie platter to accompany your meats can enhance your backyard BBQ experience. To achieve the best results, consider using the Smokehouse Products Big Chief Electric Smoker. This electric smoker makes it easy for anyone to infuse rich, smoky flavors into your vegetables and meats without the hassle of traditional smoking methods.

When preparing your platter, think about incorporating a variety of flavors. A BBQ wood chips variety pack, featuring apple, mesquite, hickory, and cherry flavors, can elevate the taste of both your veggies and smoked meats. Mixing different wood chips allows you to create a unique smoky profile that complements your dish perfectly.

Don’t forget to ensure that everything is cooked to perfection. A reliable meat thermometer is an essential tool for any BBQ enthusiast. It allows you to monitor the internal temperatures of your meats, ensuring they are safe to eat and cooked just the way you like them. With these tools in hand, you’ll be well on your way to impressing your guests with a vibrant and flavorful smoked veggie platter alongside your favorite meats.

#### Ingredients:

– 2 zucchinis, sliced into thick rounds

– 2 bell peppers (any color), cut into strips

– 1 red onion, cut into wedges

– 1 cup cherry tomatoes

– 1 cup mushrooms, whole

– 3 tablespoons olive oil

– 2 teaspoons garlic powder

– 1 teaspoon smoked paprika

– Salt and pepper, to taste

– Assorted meats for smoking (chicken, ribs, sausage, etc.)

– BBQ wood chips (apple, mesquite, hickory, cherry)

#### Instructions:

1. Preheat the Smoker: Set your electric smoker to 225°F, allowing it to preheat while you prepare your vegetables and meats.

2. Prepare the Vegetables: In a large bowl, combine the sliced zucchinis, bell peppers, onion wedges, cherry tomatoes, and mushrooms. Drizzle the vegetables with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until everything is evenly coated.

3. Prepare the Meat: Season your choice of meats with your preferred spices or marinades. Make sure to check the recommended cooking times for each type of meat.

4. Add Wood Chips: Place your chosen BBQ wood chips into the smoker box according to the manufacturer’s instructions.

5. Arrange in Smoker: Place the seasoned vegetables on a smoker-safe tray or basket. Arrange the meats on the smoker racks, ensuring they have enough space for the smoke to circulate.

6. Smoke the Platter: Close the smoker and let the vegetables and meats smoke for 1.5 to 2 hours. Keep an eye on the internal temperature of the meats using a meat thermometer—make sure they reach the safe cooking temperature.

7. Check for Doneness: Once the vegetables are tender and slightly charred, and the meats have reached their required temperatures, carefully remove everything from the smoker.

8. Serve: Arrange the smoked veggies and meats on a large platter. Garnish with fresh herbs if desired, and serve immediately for a delightful summer cookout experience.

Enjoy this easy recipe that brings together the best of smoky flavors, perfect for summer cookouts and impressing your guests with a colorful, tasty spread!

10. Sweet and Sour Smoked Chicken Wings

### 10. Sweet and Sour Smoked Chicken Wings

When it comes to crafting the perfect sweet and sour smoked chicken wings, having the right tools can make all the difference. First off, ensuring your wings are cooked to perfection is crucial; that’s where a reliable digital meat thermometer comes in handy. With its instant-read capabilities, you can accurately check the internal temperature, ensuring your wings are safe to eat while still juicy and tender.

Next, to enhance the flavor of your wings, consider using a smoker box for grill. This accessory allows you to add wood chips to your gas or charcoal grill, infusing your wings with that delightful smoky flavor that pairs perfectly with sweet and sour sauces.

Finally, no sweet and sour chicken wing recipe is complete without a delicious sauce. A BBQ sauce variety pack offers a great selection of gourmet options to elevate your dish. With flavors like Carolina, Money Honey, Mop, and Smokin’ Hickory, you can easily find the perfect complement to your wings, making them a guaranteed hit at any backyard gathering.

With these products on hand, you’ll be well-equipped to create mouthwatering smoked chicken wings that are sure to impress your guests.

### Ingredients

– 2 pounds chicken wings

– 1 tablespoon olive oil

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

– Salt and pepper to taste

For the Sweet and Sour Sauce:

– 1 cup ketchup

– 1/2 cup apple cider vinegar

– 1/4 cup brown sugar

– 1/4 cup honey

– 1 tablespoon soy sauce

– 1 teaspoon ginger (freshly grated or powdered)

### Instructions

1. Prepare the Wings: Start by rinsing the chicken wings under cold water. Pat them dry with paper towels.

2. Seasoning: In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the wings in the mixture until they are evenly coated.

3. Preheat the Smoker or Grill: Preheat your smoker or grill to 225°F (107°C). If using a smoker box, add soaked wood chips to infuse flavor.

4. Smoke the Wings: Place the wings directly on the grill grates or in the smoker. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Use your digital meat thermometer for accuracy.

5. Make the Sweet and Sour Sauce: While the wings are smoking, whisk together the ketchup, apple cider vinegar, brown sugar, honey, soy sauce, and ginger in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens (about 10-15 minutes).

6. Glaze the Wings: Once the wings are cooked, remove them from the smoker or grill. Toss them in the sweet and sour sauce until they are well coated.

7. Final Cook: Place the sauced wings back on the grill for an additional 10-15 minutes to caramelize the sauce.

8. Serve: Remove the wings from the grill, plate them up, and enjoy your delicious sweet and sour smoked chicken wings at your next summer cookout!

11. Smoked BBQ Tacos

### 11. Smoked BBQ Tacos

Creating the perfect smoked BBQ tacos is all about the right tools and ingredients. To start, you’ll want to ensure that your meat is infused with that amazing smoky flavor. A great way to accomplish this, especially if you’re using a gas grill, is with a smoker box for gas grill. This handy device allows you to add wood chips directly to your grill, ensuring that your meat gets that delicious, smoky taste you’re aiming for.

Once you have your meat smoking to perfection, it’s crucial to monitor its internal temperature to avoid overcooking or undercooking. An instant read digital meat thermometer is an essential tool for this task. With its quick readings, you can ensure your smoked meat reaches the ideal level of doneness, making your tacos truly delightful.

Finally, no taco is complete without the right seasoning. Elevate the flavor of your smoked meat with a delicious rub like Weber KC BBQ dry rub. This spice blend adds a perfect balance of sweetness and heat, complementing the smoky flavor of your meat and enhancing the overall taco experience.

Combining these products will lead you to impress your guests with mouthwatering smoked BBQ tacos that they’ll rave about!

#### Ingredients:

– 2 pounds of your choice of meat (brisket, pork shoulder, or chicken)

– 1/4 cup Weber KC BBQ dry rub

– 1 cup wood chips (hickory or mesquite recommended)

– 12 small corn or flour tortillas

– 1 cup shredded cabbage

– 1/2 cup diced onions

– 1/2 cup chopped cilantro

– 1 lime, cut into wedges

– Optional toppings: salsa, avocado, or sour cream

#### Instructions:

1. Prepare the Meat: Rub the meat generously with Weber KC BBQ dry rub, ensuring it’s coated evenly. Let it sit for at least 30 minutes to absorb the flavors.

2. Soak the Wood Chips: If using a smoker box, soak your wood chips in water for about 30 minutes. This will help them smolder and produce smoke instead of burning quickly.

3. Preheat the Grill: Preheat your gas grill on high for about 10-15 minutes. Once heated, reduce the heat to medium and place the smoker box with wood chips on the grill grates.

4. Smoke the Meat: Place the seasoned meat on the grill away from direct heat. Close the lid and smoke for about 1.5 to 4 hours, depending on the type and size of the meat. Use the instant read digital meat thermometer to check the internal temperature (165°F for chicken, 195°F for brisket or pork).

5. Rest the Meat: Once your meat has reached the desired temperature, remove it from the grill and let it rest for at least 15-20 minutes. This allows the juices to redistribute.

6. Prepare the Tacos: While the meat is resting, warm the tortillas on the grill for about 30 seconds on each side until they’re soft and pliable.

7. Assemble the Tacos: Shred the smoked meat and place it on the warm tortillas. Top with shredded cabbage, diced onions, and chopped cilantro.

8. Serve: Squeeze fresh lime juice over the tacos and add any additional toppings like salsa, avocado, or sour cream as desired.

Combining these products and following this recipe will lead you to impress your guests with mouthwatering smoked BBQ tacos that they’ll rave about!

12. Savory Smoked Pork Tenderloin

### 12. Savory Smoked Pork Tenderloin

To create a delicious smoked pork tenderloin, it’s essential to have the right tools and seasonings. Start by ensuring your meat is cooked to perfection with the help of a reliable digital meat thermometer. This instant-read thermometer will allow you to monitor the internal temperature of your pork tenderloin, ensuring it reaches that perfect doneness without drying out.

For enhancing the flavor, consider using a quality rub. The BBQ rubs and seasonings set from Weber offers a fantastic blend of spices that will elevate your smoked pork tenderloin to new heights. Simply apply the rub generously to the meat before smoking for a burst of flavor.

If you’re using a gas grill, don’t forget to incorporate some aromatic wood chips for that authentic smoky taste. A smoker box for gas grill can easily be added to your setup, allowing you to infuse your pork with delightful smoky notes while maintaining the convenience of gas cooking.

With these tools in hand, you’ll be well on your way to crafting a savory smoked pork tenderloin that will impress your guests and make your backyard BBQ unforgettable.

### Ingredients:

– 1 pork tenderloin (about 1 to 1.5 pounds)

– 2 tablespoons Weber BBQ rub (or your favorite rub)

– 1 tablespoon olive oil

– 1 cup wood chips (hickory or applewood recommended)

– Salt and pepper to taste

### Instructions:

1. Prepare the Pork: Start by trimming any excess fat from the pork tenderloin. Pat it dry with paper towels.

2. Season the Meat: Rub the pork tenderloin with olive oil. Generously apply the Weber BBQ rub all over the meat, ensuring it’s evenly coated. Let it sit for at least 30 minutes at room temperature to absorb the flavors.

3. Soak Wood Chips: If using wood chips, soak them in water for about 30 minutes. This will help create smoke instead of just burning up.

4. Preheat the Grill: Preheat your gas grill to medium heat (around 350°F). If using a smoker box, place the soaked wood chips inside and put the box on the grill grates.

5. Smoke the Tenderloin: Once the grill is ready and the wood chips are smoking, place the pork tenderloin on the grill grates away from direct heat. Close the lid and smoke for about 25-30 minutes.

6. Check Internal Temperature: Use a digital meat thermometer to check the internal temperature of the pork. It should reach 145°F for medium doneness. If needed, continue to cook until it reaches the desired temperature.

7. Rest the Meat: Once cooked, remove the pork tenderloin from the grill and let it rest for 10 minutes before slicing. This helps retain the juices.

8. Serve: Slice the pork tenderloin into medallions and serve with your favorite BBQ sides. Enjoy the savory flavors and smoky goodness!

13. Chipotle Smoked Beef Short Ribs

### 13. Chipotle Smoked Beef Short Ribs

When preparing chipotle smoked beef short ribs, having the right tools can elevate your BBQ game. An electric smoker is essential for achieving that perfect, consistent smoke flavor. This model features a built-in meat probe, allowing you to monitor the internal temperature without opening the smoker, which can disrupt the cooking process. Its side chip loader also means you can add more wood chips without interrupting your smoking session, perfect for those long cooks.

Speaking of wood chips, consider using a wood chips variety pack that includes apple, mesquite, hickory, and cherry flavors. These different wood types can enhance the flavor profile of your beef short ribs, providing a rich and smoky taste that pairs beautifully with the chipotle seasoning.

Lastly, a reliable meat thermometer is crucial for ensuring your ribs are cooked to perfection. With an instant-read feature, you can quickly check the doneness of your meat, making it easier to serve juicy, tender short ribs that your guests will rave about.

With these tools, you’ll be well-equipped to make delicious chipotle smoked beef short ribs that are sure to impress at your next backyard BBQ.

#### Ingredients:

– 4 pounds beef short ribs

– 2 tablespoons chipotle powder

– 1 tablespoon smoked paprika

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 2 teaspoons salt

– 1 teaspoon black pepper

– 1 cup beef broth

– 1/2 cup apple cider vinegar

– 1/2 cup brown sugar

– 1 tablespoon Worcestershire sauce

– Wood chips (apple, mesquite, hickory, or cherry)

#### Instructions:

1. Prep the Ribs: Start by trimming any excess fat from the beef short ribs. Pat them dry with paper towels.

2. Make the Rub: In a bowl, mix together the chipotle powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the short ribs, making sure to coat them evenly.

3. Marinate: For the best flavor, let the ribs marinate in the refrigerator for at least 2 hours, or overnight if possible.

4. Prepare the Smoker: Preheat your electric smoker to 225°F (107°C). Add your chosen wood chips to the smoker.

5. Mix the Liquid: In a separate bowl, combine the beef broth, apple cider vinegar, brown sugar, and Worcestershire sauce. This will be your baste.

6. Smoke the Ribs: Place the ribs in the smoker, bone-side down. Smoke the ribs for about 4-5 hours, basting with the liquid mixture every hour.

7. Check for Doneness: Use a meat thermometer to check the internal temperature. The ribs are done when they reach an internal temperature of 203°F (95°C) and are tender.

8. Rest and Serve: Once cooked, remove the ribs from the smoker and let them rest for about 20 minutes before slicing. Serve with your favorite BBQ sides.

Enjoy the smoky, chipotle-infused goodness of these beef short ribs at your next summer cookout!

14. Smoked Lamb Chops

### 14. Smoked Lamb Chops

For an unforgettable smoked lamb chop experience, the right tools can make all the difference. Consider using an electric smoker. This 30-inch smoker features a convenient side wood chip loader, allowing you to easily add flavor without interrupting the cooking process. With 725 square inches of cooking space and four removable racks, it’s perfect for smoking larger cuts or multiple chops at once.

To ensure your lamb chops are cooked to perfection, investing in a reliable meat thermometer is essential. This instant-read thermometer provides quick and accurate temperature readings, so you can confidently achieve your desired doneness, whether it’s medium-rare or well-done.

Don’t forget the flavor! Using high-quality smoking materials, like wood chips for smoking, can elevate your dish. Oklahoma Joe’s hickory wood chips add a rich, smoky flavor that complements lamb beautifully, enhancing the overall taste of your smoked lamb chops.

With the right equipment, you’ll be well on your way to impressing your guests with deliciously smoked lamb chops at your next backyard BBQ.

#### Ingredients:

– 4 lamb chops (about 1 inch thick)

– 2 tablespoons olive oil

– 2 teaspoons garlic powder

– 2 teaspoons onion powder

– 1 teaspoon smoked paprika

– 1 teaspoon salt

– 1 teaspoon black pepper

– 1/2 teaspoon dried rosemary

– Wood chips for smoking (hickory or your preferred type)

#### Instructions:

1. Prepare the Lamb Chops: Pat the lamb chops dry with paper towels. This helps achieve a nice sear and smoke absorption.

2. Make the Marinade: In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried rosemary until well combined.

3. Marinate the Lamb: Rub the marinade all over the lamb chops, ensuring they are evenly coated. Let them sit for at least 30 minutes at room temperature or refrigerate for up to 4 hours for deeper flavor.

4. Preheat the Smoker: Set your electric smoker to 225°F (107°C). Fill the wood chip loader with your chosen wood chips and allow it to start smoking.

5. Smoke the Lamb Chops: Place the marinated lamb chops on the smoker racks. Close the door and smoke for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).

6. Rest and Serve: Once cooked, remove the lamb chops from the smoker and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender bite. Serve with your favorite BBQ sides and enjoy!

15. Savory Smoked Meat and Cheese Board

### 15. Savory Smoked Meat and Cheese Board

Creating a delightful smoked meat and cheese board is a fantastic way to impress your guests at your next backyard BBQ. To set the scene, a high-quality charcuterie board set can make all the difference. This natural bamboo charcuterie tray not only looks great but also provides ample space for arranging your favorite smoked meats, cheeses, and accompaniments like nuts, olives, and crackers. It’s the perfect centerpiece that invites your guests to indulge and explore a variety of flavors.

With its included accessories, this set ensures that you have all the tools necessary to serve your delicious spread with style. Whether you’re hosting a casual gathering or a special occasion, a well-organized board will enhance the experience and elevate the simple act of dining into an enjoyable social affair. So, gather your ingredients, lay them out on a beautiful board, and watch as your friends and family dig in!

### Ingredients

– Smoked Meats:

– 8 oz smoked brisket, sliced thin

– 8 oz smoked turkey, sliced thin

– 8 oz smoked sausage, sliced

– 4 oz prosciutto, thinly sliced

– Cheeses:

– 4 oz aged cheddar, cubed

– 4 oz smoked gouda, sliced

– 4 oz blue cheese, crumbled

– 4 oz cream cheese, spreadable

– Accompaniments:

– 1 cup mixed nuts (almonds, walnuts, cashews)

– 1 cup assorted olives

– 1 cup assorted crackers

– Fresh fruit (grapes, apple slices, or figs)

– Fresh herbs (rosemary or thyme) for garnish

### Instructions

1. Prepare the Board: Start by selecting a large, clean charcuterie board. Make sure it’s the right size to fit all your ingredients comfortably.

2. Arrange the Meats: Place the sliced smoked brisket, turkey, sausage, and prosciutto around the board, grouping them by type.

3. Add the Cheeses: Next, arrange the cubes of aged cheddar, slices of smoked gouda, crumbled blue cheese, and spreadable cream cheese in different sections of the board.

4. Incorporate Accompaniments: Fill in the spaces with mixed nuts, assorted olives, and a variety of crackers.

5. Add Fresh Fruit and Herbs: Scatter fresh fruit around the board for a pop of color. Garnish with fresh herbs to enhance the presentation.

6. Serve and Enjoy: Once everything is arranged, set out small plates and utensils for your guests. Encourage them to create their own combinations of meats, cheeses, and accompaniments.

This smoked meat and cheese board is a surefire way to delight your guests and make your summer cookout memorable!

16. Smoked BBQ Shrimp Skewers

### 16. Smoked BBQ Shrimp Skewers

To elevate your smoked BBQ shrimp skewers, having the right tools on hand can make all the difference. Start with a reliable smoker box for gas grill, which allows you to infuse your shrimp with that irresistible smoky flavor. This compact smoker box is perfect for adding wood chips to your gas grill, turning it into a smoky paradise without needing a full charcoal setup.

When it comes to cooking shrimp perfectly, you’ll want to ensure they reach the ideal internal temperature. That’s where a good digital meat thermometer comes in. This instant-read thermometer will help you avoid overcooking, ensuring your shrimp are juicy and delicious every time.

Finally, for turning, flipping, and serving your skewers, a durable BBQ grill tool set is essential. This 13-piece kit includes everything you need, from tongs to a spatula, making your grilling experience efficient and enjoyable.

With these tools, you’ll be well-equipped to whip up smoked BBQ shrimp skewers that are sure to impress at your next backyard gathering!

#### Ingredients:

– 1 pound large shrimp, peeled and deveined

– 2 tablespoons olive oil

– 2 tablespoons smoked paprika

– 1 tablespoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon cayenne pepper (adjust for spice preference)

– Salt and pepper to taste

– Juice of 1 lemon

– Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes prior)

#### Instructions:

1. In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, and lemon juice. Mix well to create a marinade.

2. Add the shrimp to the bowl and toss until they are evenly coated in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

3. Preheat your gas grill with the smoker box filled with your choice of wood chips (hickory or applewood work great).

4. Thread the marinated shrimp onto the skewers, leaving a little space between each shrimp for even cooking.

5. Once the grill is hot and the smoker box is producing smoke, place the shrimp skewers on the grill. Cook for about 2-3 minutes on each side or until the shrimp are opaque and cooked through.

6. Remove the skewers from the grill and let them rest for a couple of minutes before serving.

7. Serve the smoked BBQ shrimp skewers with your favorite dipping sauce or a squeeze of fresh lemon juice for an extra kick. Enjoy!

17. Smoked Corn on the Cob

Nothing says summer like juicy, smoked corn on the cob! Pair it with your favorite meats for a BBQ experience that’s bursting with flavor and perfect for any backyard gathering. To get the most out of your smoking experience, consider using a smoker box for grill, which allows you to infuse a rich, smoky flavor into your corn.

Don’t forget to grab some corn on the cob holders to make handling those hot ears of corn a breeze. They keep your hands safe while you enjoy this delicious treat. After your BBQ, you’ll want to keep your grill in top shape, and a reliable BBQ grill brush is essential for cleaning those grates. This will ensure your grill is ready for the next cookout! Enjoy the summer flavors with ease and style.

### Recipe Details for Smoked Corn on the Cob

Ingredients:

– 4 ears of corn, husked

– 1/4 cup of unsalted butter, melted

– 1 teaspoon garlic powder

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– Fresh herbs (like parsley or cilantro) for garnish (optional)

Instructions:

1. Preheat your smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect heat.

2. Husk the corn and remove all silk. Rinse the ears under cold water and pat them dry.

3. In a small bowl, mix the melted butter, garlic powder, smoked paprika, salt, and pepper.

4. Brush the butter mixture generously over each ear of corn, ensuring they are well coated.

5. Place the corn directly on the smoker grates. If using a grill, place the corn away from direct heat.

6. Smoke the corn for about 45-60 minutes, turning occasionally, until the kernels are tender and infused with a smoky flavor.

7. Remove the corn from the smoker and let it cool slightly.

8. Garnish with fresh herbs if desired, and serve warm.

This easy recipe for smoked corn on the cob is a perfect side dish for your summer cookouts, complementing any meat you choose to grill. Enjoy the delightful combination of flavors!

18. Smoked Cauliflower Steaks

### 18. Smoked Cauliflower Steaks

When it comes to preparing smoked cauliflower steaks, having the right tools can make all the difference. One essential item to consider is a smoker box for grill. This handy accessory allows you to infuse your cauliflower with delicious smoky flavors without needing a dedicated smoker. Just fill it with your choice of wood chips, such as hickory, and place it directly on the grill.

Speaking of wood chips, adding a variety of flavors can elevate your smoked dishes. Consider using BBQ wood chips variety pack to explore different smoking profiles. These wood chips can enhance the natural sweetness of the cauliflower and create a more complex taste that’s sure to impress your guests.

Finally, to ensure that your cauliflower steaks are cooked to perfection, a reliable digital meat thermometer is indispensable. With an instant read feature, it lets you check the internal temperature quickly, ensuring that your steaks are tender and flavorful without overcooking.

By utilizing these tools, you’ll create perfectly smoked cauliflower steaks that are sure to become a favorite at your backyard BBQs. Enjoy the grilling season with confidence!

### Ingredients:

– 1 large head of cauliflower

– 3 tablespoons olive oil

– 1 teaspoon smoked paprika

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Optional toppings: fresh herbs (parsley, cilantro), lemon juice, or vegan cheese

### Instructions:

1. Prepare the Cauliflower: Remove the leaves from the cauliflower and slice it into 1-inch thick steaks. Aim for 2-3 steaks per head of cauliflower, depending on size.

2. Season the Steaks: In a small bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and pepper. Brush both sides of the cauliflower steaks generously with the mixture.

3. Preheat the Grill: Heat your grill to medium-high and place the smoker box filled with wood chips on one side of the grill.

4. Smoke the Cauliflower: Once the wood chips start to smoke, place the cauliflower steaks on the grill grates opposite the smoker box. Close the lid and smoke for about 10-12 minutes.

5. Check for Doneness: Using the digital meat thermometer, check the internal temperature of the steaks. They should reach around 190°F for a tender texture.

6. Finish and Serve: Once done, remove the steaks from the grill. Optionally, top with fresh herbs, a squeeze of lemon juice, or vegan cheese before serving.

By utilizing these tools and following this simple recipe, you’ll create perfectly smoked cauliflower steaks that are sure to become a favorite at your summer cookouts. Enjoy the grilling season with confidence!

19. Smoked Eggplant Parmesan

Who said eggplant can’t steal the show? Smoked Eggplant Parmesan is the creamy, flavorful twist your BBQ spread has been waiting for—perfect for meat lovers and veggie fans alike! To achieve that perfect smoky flavor, consider using a smoker box for gas grill, which will add a delicious depth to your dish.

Additionally, ensuring your eggplant is cooked to perfection is crucial, and that’s where a trusty digital meat thermometer comes into play. With instant readings, you can confidently monitor your cooking process. Finally, using a cast iron grill pan can help you achieve a beautifully seared and evenly cooked eggplant that will make this dish truly shine.

### Ingredients:

– 2 medium-sized eggplants

– 2 cups marinara sauce

– 2 cups shredded mozzarella cheese

– 1 cup grated Parmesan cheese

– 1 cup all-purpose flour

– 3 large eggs, beaten

– 2 cups breadcrumbs (preferably panko)

– 1 teaspoon garlic powder

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

– Fresh basil leaves for garnish

– Olive oil for drizzling

### Instructions:

1. Prepare the Eggplant: Slice the eggplants into ½-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

2. Set Up the Grill: Preheat your grill with the smoker box filled with wood chips for about 15 minutes. Aim for a temperature around 375°F (190°C).

3. Bread the Eggplant: Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat with breadcrumbs mixed with garlic powder, Italian seasoning, salt, and pepper.

4. Grill the Eggplant: In a cast iron grill pan, lightly drizzle olive oil and add the breaded eggplant slices. Grill for about 5-7 minutes on each side until golden brown and tender.

5. Assemble the Dish: In a baking dish, spread a layer of marinara sauce on the bottom. Layer half of the grilled eggplant slices, followed by half of the mozzarella and Parmesan cheeses. Repeat the layers, finishing with a layer of cheese on top.

6. Smoke the Dish: Cover the baking dish with foil and place it on the grill. Smoke for about 20-30 minutes, removing the foil for the last 10 minutes to allow the cheese to bubble and brown.

7. Serve: Once done, remove from the grill and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

This Smoked Eggplant Parmesan will surely impress your guests at summer cookouts, offering a delightful side dish that complements your favorite meats!

20. Smoked Stuffed Peppers

### 20. Smoked Stuffed Peppers

When it comes to creating delicious smoked stuffed peppers, having the right tools and ingredients can elevate your dish to a whole new level. To get started, consider using a smoker box for gas grill. This handy accessory allows you to infuse your peppers with a rich smoky flavor that truly enhances the overall taste.

As you’re preparing your filling for the peppers, accuracy in cooking temperature is crucial. That’s where a reliable cooking tool comes in. A digital meat thermometer can help you ensure your stuffing is cooked to perfection. With its instant-read capabilities, you can easily check if your meat or vegetable filling has reached the ideal temperature, giving you confidence in your cooking.

Don’t forget about flavoring! Adding a special touch to your stuffed peppers is easy with the right spices. A great option for seasoning is the BBQ spice rub set. This dry rub adds a savory depth to your peppers and complements the smoky essence beautifully.

Ingredients:

– 4 large bell peppers (any color)

– 1 pound ground beef or turkey

– 1 cup cooked rice (white or brown)

– 1 small onion, diced

– 2 cloves garlic, minced

– 1 cup diced tomatoes (canned or fresh)

– 1 tablespoon BBQ spice rub (or to taste)

– 1 teaspoon salt

– 1 teaspoon pepper

– 1 cup shredded cheese (cheddar or your favorite)

– Olive oil for drizzling

Instructions:

1. Preheat the Smoker: Start by preheating your smoker or gas grill with the smoker box filled with wood chips. Aim for a temperature of around 225°F (107°C).

2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the outside with a little olive oil and set aside.

3. Cook the Filling: In a skillet over medium heat, sauté the diced onion and minced garlic until translucent. Add the ground beef or turkey, cooking until browned. Drain excess fat.

4. Mix Ingredients: In a large bowl, combine the cooked meat mixture with cooked rice, diced tomatoes, BBQ spice rub, salt, and pepper. Stir in half of the shredded cheese.

5. Stuff the Peppers: Generously fill each bell pepper with the meat and rice mixture. Place the stuffed peppers upright in a baking dish or directly on the grill grates.

6. Smoke the Peppers: Close the smoker lid and cook the stuffed peppers for about 1.5 to 2 hours, or until the peppers are tender and the filling reaches an internal temperature of 165°F (74°C).

7. Add Cheese: In the last 10 minutes of cooking, sprinkle the remaining cheese on top of each stuffed pepper and close the lid to allow it to melt.

8. Serve and Enjoy: Once cooked, carefully remove the peppers from the smoker. Let them cool for a few minutes before serving. Enjoy your smoky, flavorful stuffed peppers as a perfect side dish for your summer cookouts!

By using these products and following this recipe, you’ll not only save time in the kitchen but also ensure your smoked stuffed peppers turn out deliciously every time. Enjoy your backyard BBQ!

21. Smoked Beef Tacos with Cilantro Lime Cream

### 21. Smoked Beef Tacos with Cilantro Lime Cream

These smoked beef tacos are a delightful treat that will elevate your backyard BBQ to the next level. To achieve the perfect smoky flavor, consider using the EAST OAK 30″ Electric Smoker. With its built-in meat probe and the ability to hold up to six times longer smokes on a single load, this smoker ensures your beef is cooked to perfection every time. The side chip loader allows for uninterrupted smoking, making it easy to manage larger batches with its spacious 725 sq in cooking area.

To add depth to your beef, a great seasoning is essential. The Meat Church BBQ Rub Combo offers both Holy Cow and Holy Gospel seasonings, perfect for enhancing the flavor of your smoked meat. This set provides a wonderful balance of spices that will complement the smokiness of the beef beautifully, ensuring each bite is packed with flavor.

Finally, don’t forget the necessary tools for your BBQ experience. A quality set like the Cuisinart 13-Piece Wooden Grill Tool Set will make grilling and serving much easier. This set includes durable stainless-steel utensils, a spatula, tongs, and a cleaning brush, making it a great addition to your grilling arsenal and a perfect gift for anyone who loves to cook outdoors.

#### Ingredients:

– 2 lbs beef brisket or chuck roast

– 2 tablespoons Meat Church Holy Cow BBQ Rub

– 1 tablespoon Meat Church Holy Gospel BBQ Rub

– 1 tablespoon olive oil

– 8 small corn or flour tortillas

– 1 cup shredded lettuce

– 1 cup diced tomatoes

– 1 cup shredded cheese (cheddar or Mexican blend)

#### For Cilantro Lime Cream:

– 1 cup sour cream

– 1/4 cup mayonnaise

– 1/4 cup fresh cilantro, chopped

– Juice of 1 lime

– Salt and pepper to taste

#### Instructions:

1. Prep the Meat: Trim excess fat from the beef and rub it evenly with olive oil. Generously apply the Meat Church Holy Cow and Holy Gospel BBQ Rubs to the meat, ensuring it’s well-coated. Let it marinate for at least an hour, or overnight in the refrigerator for more flavor.

2. Prepare the Smoker: Preheat your EAST OAK Electric Smoker according to the manufacturer’s instructions. Aim for a temperature of around 225°F (107°C). Add your choice of wood chips for smoking (hickory or mesquite works well).

3. Smoke the Beef: Place the seasoned beef in the smoker and insert a meat probe. Smoke for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C) for tender, pull-apart beef.

4. Make the Cilantro Lime Cream: In a bowl, mix together the sour cream, mayonnaise, chopped cilantro, lime juice, salt, and pepper. Adjust seasoning to taste and refrigerate until ready to use.

5. Warm the Tortillas: About 15 minutes before the beef is done, warm the tortillas on the grill or in a pan until soft and pliable.

6. Assemble the Tacos: Once the beef is smoked and rested, shred it with two forks. Load each tortilla with a generous amount of smoked beef, followed by shredded lettuce, diced tomatoes, and cheese. Drizzle with cilantro lime cream.

7. Serve and Enjoy: Serve your smoked beef tacos immediately, garnished with extra cilantro and lime wedges if desired. Perfect for summer cookouts and gatherings!

22. Smoked Honey Garlic Chicken

### 22. Smoked Honey Garlic Chicken

For the perfect smoked honey garlic chicken, you want to ensure your cooking process is both precise and flavorful. Using a smoker box for gas grill can elevate your BBQ game by adding that smoky flavor you crave. This handy tool is designed to fit perfectly in your gas grill, allowing you to easily infuse your chicken with a delicious smoky essence without needing a bulky traditional smoker.

To ensure your chicken is cooked to perfection, a reliable cooking thermometer is essential. The digital meat thermometer provides an instant read, helping you achieve the perfect internal temperature for juicy, tender chicken every time. No more guessing games—just straightforward, accurate readings for flawless results.

Lastly, don’t forget about the wood chips! A BBQ wood chips variety pack gives you the opportunity to experiment with different flavors like apple, mesquite, and hickory. This variety will allow you to personalize your smoked chicken for each gathering, making it a hit with family and friends.

With these essential tools, you’ll be well on your way to mastering smoked honey garlic chicken that everyone will love!

### Ingredients:

– 4 chicken thighs (bone-in, skin-on)

– 1/2 cup honey

– 1/4 cup soy sauce

– 4 cloves garlic (minced)

– 1 tablespoon olive oil

– 1 teaspoon smoked paprika

– 1/2 teaspoon black pepper

– 1/2 teaspoon salt

– 1 cup wood chips (your choice of flavor)

### Instructions:

1. Prepare the Marinade: In a mixing bowl, combine honey, soy sauce, minced garlic, olive oil, smoked paprika, black pepper, and salt. Whisk until well blended.

2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.

3. Preheat the Smoker Box: While your chicken is marinating, soak the wood chips in water for at least 30 minutes. Preheat your gas grill to medium heat and place the smoker box filled with wood chips on the grill.

4. Prepare for Smoking: Once the grill is ready and the chips are smoldering, remove the chicken from the marinade, letting any excess drip off. Discard the marinade.

5. Smoke the Chicken: Place the chicken thighs skin-side up on the grill grates. Close the lid and smoke for about 30-40 minutes, or until the internal temperature reaches 165°F (75°C), checking with a digital meat thermometer.

6. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. Serve with your favorite sides and enjoy the smoky, sweet flavors!

This easy recipe is perfect for summer cookouts, ensuring your gatherings are filled with delicious, mouthwatering meat that everyone will rave about.

23. Smoked Mediterranean Lamb Wraps

Wrap your taste buds in flavor! These Smoked Mediterranean Lamb Wraps bring the best of smoky meats and fresh ingredients together for a bite that’s unforgettable. To achieve perfectly smoked lamb, consider using the EAST OAK 30″ electric smoker, which offers a built-in meat probe for precise cooking and a spacious cooking area for larger batches. Don’t forget to ensure your meat is cooked to perfection with an instant read meat thermometer—it’s fast, accurate, and even features a backlight for easy reading in any lighting. Enhance the flavor profile of your lamb with the Spice Lab BBQ barbecue spices and seasonings set, which makes a great addition to your grilling toolkit. These thoughtful tools will help you create a backyard BBQ experience that’s both delicious and memorable!

### Ingredients:

– 2 pounds lamb shoulder, trimmed and cut into chunks

– 2 tablespoons olive oil

– 4 cloves garlic, minced

– 1 tablespoon smoked paprika

– 1 teaspoon ground cumin

– 1 teaspoon dried oregano

– Salt and pepper, to taste

– 4 large pita breads or wraps

– 1 cup tzatziki sauce

– 1 cup diced tomatoes

– 1 cup cucumber, diced

– 1 cup red onion, thinly sliced

– Fresh parsley, chopped (for garnish)

### Instructions:

1. In a large bowl, combine olive oil, minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Mix well to create a marinade.

2. Add the lamb chunks to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3. Preheat your smoker according to the manufacturer’s instructions, aiming for a temperature of around 225°F (107°C).

4. Place the marinated lamb in the smoker, inserting a meat probe if available. Smoke for about 4-5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.

5. Once smoked, remove the lamb from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute for a more tender bite.

6. While the lamb rests, prepare your wraps by laying a pita bread or wrap flat. Spread a generous amount of tzatziki sauce on the base.

7. Slice the smoked lamb into thin strips and layer it on top of the tzatziki sauce.

8. Top with diced tomatoes, cucumber, and red onion. Sprinkle with fresh parsley for an added burst of flavor.

9. Roll up the wrap tightly, slice in half, and serve immediately. Enjoy your delicious Smoked Mediterranean Lamb Wraps at your next summer cookout!

24. Smoked Beef Enchiladas

### 24. Smoked Beef Enchiladas

When it comes to crafting the perfect smoked beef enchiladas, having the right tools and ingredients can make all the difference. To kickstart your culinary adventure, consider using the Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker. This electric smoker provides consistent temperature control, making it easy to achieve that desired smoky flavor in your beef. With a spacious cooking area of 710 square inches, you can smoke all your ingredients at once.

To ensure that your beef is cooked to perfection, a reliable meat thermometer is essential. This instant-read thermometer will help you monitor the internal temperature of your meat, ensuring that it’s juicy and tender when you roll it into the enchiladas.

Finally, don’t forget about the flavors! Enhance your smoked beef with the right spices using the BBQ rubs and seasonings set. This collection of spices is perfect for marinating your beef, adding depth and complexity to your enchiladas. With these tools and ingredients, you’ll be well on your way to creating delicious smoked beef enchiladas that will impress your friends and family at your next backyard BBQ.

Ingredients:

– 2 pounds of beef brisket or chuck roast

– 1 tablespoon smoked paprika

– 1 tablespoon cumin

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 1 teaspoon cayenne pepper (optional for heat)

– 1 teaspoon salt

– 1 teaspoon black pepper

– 8 large flour tortillas

– 2 cups shredded cheese (cheddar or Mexican blend)

– 1 cup enchilada sauce (store-bought or homemade)

– Chopped cilantro for garnish

Instructions:

1. Prepare the Beef: Rub the beef with a mixture of smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Let it marinate for at least 1 hour, or overnight for deeper flavor.

2. Smoke the Beef: Preheat your smoker to 225°F (107°C). Place the seasoned beef in the smoker and cook for about 4-6 hours, or until it reaches an internal temperature of 195°F (90°C), which is perfect for shredding.

3. Shred the Meat: Once the beef is done, remove it from the smoker and let it rest for 30 minutes. Shred the meat using two forks and mix it with half of the enchilada sauce.

4. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Take a tortilla, fill it with the smoked beef mixture, and a handful of cheese. Roll it up and place it seam-side down in a greased baking dish. Repeat until all tortillas are filled.

5. Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the rest of the cheese on top.

6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

7. Garnish and Serve: Remove from the oven, garnish with chopped cilantro, and serve hot with your favorite sides.

These smoked beef enchiladas are sure to become a favorite at your summer cookouts, combining the rich flavors of smoked meat with the comfort of traditional enchiladas. Enjoy!

25. Smoked BBQ Chicken Salad

For a delicious smoked BBQ chicken salad, having the right tools and ingredients is key to elevating your backyard BBQ experience. To start, consider using the EAST OAK 30″ electric smoker. This smoker allows for uninterrupted smoking with its side chip loader and can handle larger batches with a substantial cooking area of 725 sq in. This means you can smoke plenty of chicken at once, ensuring you have enough for your salad and leftovers for the week.

Next, a reliable BBQ meat thermometer is essential for perfecting your smoked chicken. Achieving the right internal temperature ensures your chicken is not only safe to eat but also tender and juicy. This instant-read thermometer will help you monitor the cooking process effectively, so you won’t have to worry about over or undercooking.

Finally, adding flavor is crucial, and using quality wood chips can make a significant difference. The Oklahoma Joe’s hickory wood chips are a great choice for smoking. Hickory provides a rich, smoky flavor that complements chicken beautifully, enhancing your salad’s taste profile.

With these tools at your disposal, you’ll be well-equipped to create a mouth-watering smoked BBQ chicken salad that will impress your friends and family. Happy smoking!

### Ingredients:

– 2-3 lbs chicken thighs or breasts, smoked

– 6 cups mixed greens (e.g., spinach, arugula, romaine)

– 1 cup cherry tomatoes, halved

– 1 cup corn (canned or grilled)

– 1 cup black beans, drained and rinsed

– 1 red bell pepper, diced

– 1 avocado, sliced

– ½ cup red onion, thinly sliced

– ½ cup shredded cheese (cheddar or your choice)

– ½ cup BBQ sauce (for dressing)

– Olive oil, salt, and pepper to taste

### Instructions:

1. Smoke the Chicken: Preheat your EAST OAK 30″ electric smoker. Season the chicken with salt, pepper, and your favorite BBQ rub. Smoke the chicken using Oklahoma Joe’s hickory wood chips until it reaches an internal temperature of 165°F, about 1.5 to 2 hours.

2. Prepare the Salad Base: While the chicken is smoking, wash and dry the mixed greens. In a large salad bowl, combine the greens, cherry tomatoes, corn, black beans, red bell pepper, and red onion.

3. Add the Chicken: Once the chicken is smoked, let it rest for a few minutes before slicing it into bite-sized pieces. Add the smoked chicken to the salad bowl.

4. Dress the Salad: Drizzle the BBQ sauce over the salad. Toss gently to combine, ensuring all ingredients are coated.

5. Finish with Toppings: Top the salad with avocado slices and shredded cheese. Drizzle with olive oil and season with salt and pepper to taste.

6. Serve: Serve immediately, or chill in the refrigerator for 30 minutes for a refreshing cold salad. Enjoy your smoked BBQ chicken salad at your next summer cookout!

26. Smoked Ratatouille

### 26. Smoked Ratatouille

Elevate your backyard BBQ game with a delicious smoked ratatouille, a vibrant dish that brings together the rich flavors of summer vegetables. To make the process easier and more efficient, consider adding a few essential tools to your arsenal.

First, a smoker box for gas grill is a fantastic investment. This handy accessory allows you to infuse your ratatouille with a delightful smoky flavor, enhancing the dish’s overall taste. Simply fill the box with your choice of wood chips, place it on your grill, and let the magic happen.

Next, a reliable tool like the digital meat thermometer can help you achieve the perfect cooking temperature for your veggies. While ratatouille is typically roasted, using a thermometer ensures that everything is cooked evenly, allowing the flavors to meld beautifully without overcooking.

Don’t forget to season your dish to perfection with the BBQ rubs and seasonings set. This gourmet spice collection can add depth to your smoked ratatouille, transforming simple ingredients into a gourmet delight. Whether you choose to sprinkle some on the vegetables before smoking or mix it into the sauce, it will elevate the dish’s taste.

### Ingredients:

– 1 medium eggplant, diced

– 2 medium zucchini, diced

– 1 bell pepper (red or yellow), diced

– 1 medium onion, chopped

– 2 cups cherry tomatoes, halved

– 3 cloves garlic, minced

– 1/4 cup olive oil

– 1 teaspoon dried thyme

– 1 teaspoon dried basil

– Salt and pepper to taste

– Wood chips for smoking (such as hickory or applewood)

### Instructions:

1. Prepare the Vegetables: Dice the eggplant, zucchini, bell pepper, and onion. Halve the cherry tomatoes and mince the garlic.

2. Mix the Marinade: In a large bowl, combine the olive oil, thyme, basil, salt, and pepper. Add the chopped vegetables and toss until well coated.

3. Preheat the Grill: If using a smoker box, fill it with your chosen wood chips and preheat your gas grill to a medium heat (around 350°F).

4. Smoke the Ratatouille: Place the vegetables in a grilling basket or on a sheet of aluminum foil. Close the grill lid and smoke the vegetables for about 30-40 minutes, or until they are tender and slightly caramelized.

5. Serve: Once cooked, remove the ratatouille from the grill and let it rest for a few minutes. Serve warm as a side dish alongside your favorite grilled meats or as a standalone dish with crusty bread.

With these tools and this simple recipe, you’ll not only simplify the cooking process but also enhance the flavors in your smoked ratatouille, making it a true standout at your next BBQ gathering. Enjoy!

27. Smoked Beef Pot Pie

### 27. Smoked Beef Pot Pie

When it comes to preparing a delicious smoked beef pot pie, having the right tools and ingredients can make all the difference. Starting with the meat, consider using the Royal Gourmet CC1830S 30″ BBQ Charcoal Grill and Offset Smoker. This reliable smoker grill allows you to infuse your beef with rich, smoky flavors, creating a perfect base for your pot pie.

Next, you’ll want to ensure you’re using high-quality wood to enhance that smokiness. The Oklahoma Joe’s Hickory Wood Chips are a fantastic choice for this; they provide a robust flavor that pairs wonderfully with beef, ensuring every bite is packed with deliciousness.

To guarantee your meat is cooked to perfection, an accurate temperature is key. The digital meat thermometer will help you achieve that. With its fast and precise readings, you can easily monitor the internal temperature of your beef, ensuring it’s just right for that hearty filling.

By using these tools, your smoked beef pot pie will not only taste amazing, but it will also be a dish that your guests will rave about! Happy cooking!

### Ingredients:

– 2 lbs smoked beef, shredded

– 1 cup beef broth

– 1 cup carrots, diced

– 1 cup peas

– 1 onion, diced

– 3 cloves garlic, minced

– 2 tablespoons Worcestershire sauce

– 1 teaspoon salt

– 1 teaspoon black pepper

– 1 tablespoon olive oil

– 1 tablespoon fresh thyme, chopped

– 1 tablespoon fresh rosemary, chopped

– 1 package of refrigerated pie crusts (2 crusts)

### Instructions:

1. Smoke the Beef: Season the beef with salt and pepper. Smoke it on your grill for 6-8 hours at 225°F using hickory wood chips for flavor.

2. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

3. Add Vegetables: Stir in the carrots, peas, and garlic. Cook for an additional 3-4 minutes until the vegetables are tender.

4. Combine Ingredients: Add the shredded smoked beef, beef broth, Worcestershire sauce, thyme, and rosemary to the skillet. Stir well and let it simmer for 10 minutes, allowing the flavors to meld.

5. Preheat Oven: While the filling simmers, preheat your oven to 400°F.

6. Assemble the Pie: Roll out one pie crust and fit it into a pie dish. Pour the beef filling into the crust. Cover with the second pie crust, sealing the edges. Cut slits in the top crust for steam to escape.

7. Bake: Place the pot pie in the oven and bake for 30-35 minutes or until the crust is golden brown.

8. Serve: Allow the pie to cool for a few minutes before slicing. Enjoy your delicious smoked beef pot pie as a perfect dish for summer cookouts!

28. Smoked Shrimp and Grits

### 28. Smoked Shrimp and Grits

For a delightful twist on a classic Southern dish, smoked shrimp and grits is a must-try. The smoky flavor of the shrimp adds a delicious depth that perfectly complements the creamy grits. To achieve that perfect smoke, you’ll want to use a reliable smoker like the Royal Gourmet CC1830S 30″ BBQ Charcoal Grill and Offset Smoker. With an impressive cooking surface of 811 square inches, it’s great for outdoor gatherings and ensures even smoking for your shrimp.

Don’t forget about the importance of quality wood for smoking; a bag of Oklahoma Joe’s Hickory Wood Chips will provide that rich, aromatic flavor that elevates your dish. Using hickory wood chips can make a significant difference in taste, giving your shrimp a robust, smoky essence.

Lastly, to ensure perfectly cooked shrimp, having a reliable cooking tool is essential. An instant read food thermometer like the Alpha Grillers Meat Thermometer will help you achieve the ideal doneness every time. With its quick readings, you can swiftly check your shrimp without losing valuable heat.

With the right equipment and ingredients, your smoked shrimp and grits will surely impress your guests at your next backyard BBQ.

Ingredients:

– 1 pound large shrimp, peeled and deveined

– 1 tablespoon olive oil

– 1 teaspoon smoked paprika

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper, to taste

– 1 cup grits (stone-ground preferred)

– 4 cups water or chicken broth

– 1 cup heavy cream

– 1 cup shredded cheddar cheese

– 2 tablespoons butter

– 2 green onions, sliced (for garnish)

– Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Shrimp: In a bowl, combine the shrimp, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat the shrimp evenly. Let it marinate for about 30 minutes.

2. Prepare the Smoker: Preheat your smoker to 225°F. Add hickory wood chips to the smoker box for that perfect smoky flavor.

3. Smoke the Shrimp: Place the marinated shrimp on the smoker rack. Smoke for about 30 minutes or until the shrimp are pink and cooked through.

4. Cook the Grits: While the shrimp is smoking, bring the water or chicken broth to a boil in a medium saucepan. Slowly whisk in the grits. Reduce heat to low and simmer, stirring occasionally, for about 15-20 minutes until thickened.

5. Finish the Grits: Stir in heavy cream, shredded cheddar cheese, and butter into the cooked grits. Mix until smooth and creamy. Season with salt and pepper to taste.

6. Serve: Spoon the creamy grits onto plates, top with smoked shrimp, and garnish with sliced green onions and fresh parsley.

Enjoy your flavorful smoked shrimp and grits, perfect for summer cookouts and impressing your guests!

29. Smoked Maple Glazed Ham

### 29. Smoked Maple Glazed Ham

For a delightful smoked maple glazed ham, it’s essential to use the right tools and ingredients to elevate your cooking experience. Start with the infusion of flavor by using Oklahoma Joe’s hickory wood chips to impart that classic smoky taste. These wood chips are perfect for smoking as they provide a robust flavor that complements the sweetness of the maple glaze.

To ensure your ham is cooked to perfection, a reliable cooking temperature is key. An instant read meat thermometer will help you achieve that accuracy. It offers fast and precise readings, so you can confidently serve up a perfectly smoked ham without the worry of undercooking or overcooking.

If you’re using a grill to smoke your ham, consider adding a Char-Broil stainless steel smoker box. This handy tool allows you to easily incorporate wood chips into your grilling setup, enhancing the smoke flavor and making the entire process smoother.

With these products in your arsenal, you’ll be well-equipped to create a delicious smoked maple glazed ham that will impress your guests and satisfy your taste buds.

Ingredients:

– 1 fully cooked bone-in ham (about 8-10 pounds)

– 1 cup pure maple syrup

– 1/2 cup brown sugar

– 1/4 cup Dijon mustard

– 1 teaspoon ground cinnamon

– 1 teaspoon ground cloves

– 1 teaspoon black pepper

– 2 cups hickory wood chips (soaked in water for at least 30 minutes)

Instructions:

1. Prepare the Ham: Preheat your smoker or grill to 225°F. If using a grill, set it up for indirect cooking.

2. Make the Glaze: In a medium saucepan, combine maple syrup, brown sugar, Dijon mustard, cinnamon, cloves, and black pepper. Heat over medium until the sugar dissolves and the mixture is smooth, then remove from heat.

3. Score the Ham: Using a sharp knife, score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep. This helps the glaze penetrate and adds to the presentation.

4. Add Wood Chips: If using a smoker box, fill it with the soaked hickory wood chips and place it on the grill. If using a dedicated smoker, add the wood chips directly to the coals.

5. Smoke the Ham: Place the ham on the grill grates away from direct heat. Brush the ham with the maple glaze, reserving some for later. Close the lid and smoke for about 4-5 hours, or until the internal temperature reaches 140°F.

6. Glaze the Ham Again: Every hour, brush the ham with more glaze to build flavor and create a sticky coating.

7. Finish Cooking: Once the ham reaches the desired temperature, remove it from the grill. Let it rest for at least 15 minutes before slicing.

8. Serve: Slice the ham and serve it warm, drizzled with any remaining glaze. Enjoy this flavorful centerpiece at your next summer cookout or family gathering!

30. Smoked Beef Stroganoff

When it comes to creating a delicious smoked beef stroganoff, having the right tools can make all the difference. A great starting point is using a quality smoker, and for those with a gas grill, consider adding a smoker box for gas grill. This handy accessory allows you to infuse your beef with rich, smoky flavors, ensuring each bite is packed with deliciousness.

To enhance your smoking experience, try utilizing a variety of wood chips. The wood chips variety pack offers flavors like apple, mesquite, hickory, and cherry, giving you the flexibility to experiment with different tastes for your stroganoff. Each type of wood imparts its unique flavor, allowing you to take your dish to the next level.

Finally, precision is key when cooking meat. To achieve perfectly tender beef, a reliable tool is essential. The digital meat thermometer ensures that you monitor the internal temperature accurately, helping you avoid overcooking or undercooking your beef. This easy-to-use gadget will help you cook your stroganoff to perfection, guaranteeing a satisfying meal that your family and friends will love.

Ingredients:

– 1 pound of beef sirloin, sliced into thin strips

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 8 ounces mushrooms, sliced

– 1 cup beef broth

– 1 cup sour cream

– 2 tablespoons Worcestershire sauce

– 2 teaspoons Dijon mustard

– Salt and pepper to taste

– 12 ounces egg noodles, cooked according to package instructions

– Fresh parsley, chopped for garnish

Instructions:

1. Preheat your smoker or set up your gas grill with the smoker box filled with your choice of wood chips.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

3. Add the sliced beef to the skillet, cooking until browned on all sides.

4. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.

5. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and let it cook for about 5-7 minutes.

6. Reduce the heat to low and stir in the sour cream. Mix until well combined, and season with salt and pepper to taste.

7. Meanwhile, smoke the beef mixture in the smoker or on the grill for 30-45 minutes, allowing the flavors to meld and infuse with smoke.

8. Serve the smoked beef stroganoff over the cooked egg noodles and garnish with fresh parsley.

Enjoy this easy recipe at your next summer cookout, and watch it become a favorite among your guests!

31. Smoked Fruit Skewers

### 31. Smoked Fruit Skewers

Smoked fruit skewers are a delightful way to add a sweet and smoky touch to your BBQ spread. To make the perfect skewers, you’ll need some essential tools. Using skewers for grilling can elevate your fruit game; they are reusable and designed specifically for grilling, allowing you to create an array of delicious and colorful combinations.

For those who want a little extra flavor, consider incorporating a smoker box for gas grill to infuse your fruits with a rich, smoky taste. This handy tool makes it easy to add wood chips to your gas grill, giving your smoked fruit skewers a unique twist.

Lastly, to ensure that your fruit is cooked to perfection, a reliable BBQ grill thermometer is essential. This instant-read thermometer helps you monitor the temperature of your fruits so they don’t overcook, allowing you to achieve that perfect balance of tenderness and smokiness.

With these tools in hand, you’re ready to impress your guests with mouthwatering smoked fruit skewers at your next backyard BBQ!

#### Ingredients:

– 2 cups of fresh pineapple, cut into chunks

– 2 cups of strawberries, hulled

– 2 cups of peaches, pitted and cut into wedges

– 2 cups of nectarines, pitted and cut into wedges

– 1/4 cup of honey

– 1 tablespoon of olive oil

– 1 teaspoon of cinnamon

– 1 tablespoon of lemon juice

– Skewers for grilling

#### Instructions:

1. Prepare the grill: Preheat your grill to medium heat. If you’re using a smoker box, add your choice of wood chips to it according to the manufacturer’s instructions.

2. Make the marinade: In a large mixing bowl, combine the honey, olive oil, cinnamon, and lemon juice. Stir well until mixed.

3. Marinate the fruit: Add the pineapple, strawberries, peaches, and nectarines to the bowl. Gently toss the fruits in the marinade until they are evenly coated. Allow the mixture to sit for about 15-20 minutes to soak in the flavors.

4. Assemble the skewers: Take the skewers and thread the marinated fruit pieces onto them, alternating between different fruits for a colorful presentation.

5. Grill the skewers: Place the skewers on the grill. Cook for about 8-10 minutes, turning occasionally, until the fruits are tender and have grill marks. Use a BBQ grill thermometer to check that the fruits reach a temperature of about 165°F for optimal tenderness.

6. Serve and enjoy: Remove the skewers from the grill and let them cool slightly. Serve warm as a sweet and smoky side dish to complement your BBQ meats.

These smoked fruit skewers are not only easy to make but also a refreshing addition to your summer cookouts!

Conclusion

Note: We aim to provide accurate product links, but some may occasionally expire or become unavailable. If this happens, please search directly on Amazon for the product or a suitable alternative.

This post contains Amazon affiliate links, meaning I may earn a small commission if you purchase through my links, at no extra cost to you.

Frequently Asked Questions

What is the best wood to use for smoking meat at a backyard BBQ?

Choosing the right wood can enhance the flavor of your smoked meats tremendously. Popular options include hickory for a strong, hearty flavor, and apple or cherry for a sweeter, fruitier taste. Each wood type brings its unique profile to the party, so feel free to experiment and find your favorite combination for summer cookouts!

 

How long does it typically take to smoke different types of meat?

Smoking times can vary significantly depending on the type of meat and its size. For instance, a brisket may take around 10-14 hours, while chicken thighs usually require about 3-4 hours. It’s essential to monitor the internal temperature and use a reliable meat thermometer to ensure your meats are cooked to perfection!

 

Are there any easy side dishes I can prepare to complement smoked meats?

Absolutely! Some easy side dishes that pair beautifully with smoked meats include grilled corn on the cob, potato salad, or a fresh coleslaw. These sides not only enhance your BBQ experience but also add a refreshing contrast to the rich flavors of the meat. Plus, they’re simple to whip up for any summer cookout!

 

What tools do I need to smoke meat effectively at home?

To smoke meat like a pro, consider investing in a quality smoker, a meat thermometer, and some essential utensils like tongs and a basting brush. A good supply of wood chips or chunks is also vital. With these tools in your arsenal, you’ll be well-equipped to create mouthwatering smoked dishes for your backyard BBQ!

 

Can I smoke vegetables along with my meat, and how do I do it?

Definitely! Smoking vegetables can add an incredible depth of flavor to your BBQ spread. Popular choices include bell peppers, zucchini, and eggplant. Simply toss them in olive oil and your favorite seasonings, then place them on the smoker during the last hour of cooking your meat. They’ll soak up all those delicious smoky flavors!