There’s nothing that quite matches the succulent, rich flavor of smoked meat – whether that’s chicken, turkey, or pork. Whatever meat you use, the delicious taste of wood is infused with every single bite.
If you want to know how to perfectly smoke your meat then it’s high time you start trying out new and exciting recipes. But as a beginner, you’re probably a little lost about where to start. Fortunately, we’re here to help you out!
Here are a couple of our favorite beginner-friendly recipes for you to try.
Barbecue Ribs
If you’re looking for a classic smoker staple that you can make over and over again, this recipe is perfect for you! Not only is it super easy to make but it’s oh-so-satisfying to savor, too.
What You’ll Need:
- 5 lbs of pork spareribs
- 2 lbs of soaked wood chips (hickory)
- 2 tbsp of paprika
- 1 tbsp salt
- 1 ½ tbsp of brown sugar
- 1 tbsp of ground black pepper
- 1 tsp of:
- garlic powder
- cayenne pepper
- onion powder
- 2 tsp. ground cumin
- ¼ tsp of ground cinnamon
- ⅛ tsp of ground cloves
- ⅛ tsp of ground nutmeg
Instructions
- Mix all of the dry ingredients mentioned above into a bowl and apply evenly to the ribs.
- Put the ribs into a roasting pan, immediately cover, and keep refrigerated overnight. One hour before smoking, remove them.
- Ensure the outdoor smoker temperature is between 200 and 225 degrees.
- Smoke for 6 to 8 hours, adding a handful of wood chips every 30 to 45 minutes. When the ribs are tender inside and crispy on the outside, they’re done!
- Remove from the smoker and allow them to cool down before serving.
Smoked Salmon
If you’re looking for a classic dish that works for just about any occasion, smoked salmon is a solid choice! It produces a delicious flavor. The key is allowing it to sit in a rub to let the flavors soak in.
What You’ll Need
- 2 large salmon sides or fillets (remove the pin bones)
- 1 cup kosher salt
- ½ cup sugar
- ½ cup dark brown sugar
- 1 tbsp crushed black peppercorns
Instructions
- Mix the salt, brown sugar, sugar, and peppercorns in a bowl to make a rub.
- Sprinkle around ⅓ of the rub onto plastic wrap and lay one side of the fish skin down. Sprinkle more rub and place the second side of salmon with flesh down on top of the other. Use the rest of the rub on the top piece. Fold the wrap over to cover the fish and secure using aluminum foil.
- Refrigerate for 12 hours. Flip the fish over and refrigerate for another 12 hours. Allow a place for juice run-off to gather.
- Unwrap the fish and rinse off with cold water. Pat it down and put it in a cool, dry place until the surface of the fish is dry (1 to 3 hours). You can use a fan to expedite the process.
- Smoke fish over smoldering sawdust or hardwood chips, keeping the smoker’s internal temperature between 150 and 160 degrees. Maintain until the thickest part of the fish is 150 degrees.
- Serve immediately for best results. You can also wrap tightly and refrigerate the salmon for up to 3 days.
Smoky Chicken Wings
What You’ll Need
- 16 chicken wings with discarded tips
- ¼ cup olive oil
- ¼ cup of your favorite dry chicken rub
- 1 lb. of soaked mesquite wood chips
- Blue cheese salad dressing
Instructions
- Place your chicken wings into a large bowl. Pour in the olive oil and toss with your hands until the wings are evenly coated with the dry tub.
- Light the charcoal and heat your smoker to about 170 to 200 degrees. This will vary according to the specific manufacturer’s instructions.
- Drain the wood chips and place around half of them on the charcoal. Spread the wings out onto the cooking grate. Ensure they are skin-side down.
- Smoke the chicken wings until they are fragrant. This will take roughly an hour.
- Flip the chicken wings. Mix any remaining wood chips with charcoal. Continue to smoke your chicken until a thermometer inserted near the bone reads 165 degrees and then one hour more.
- Serve your cooked chicken wings with the dressing of your choice. For this recipe, we’ve opted for blue cheese dressing.
Summary
These are some easy smoker recipes for beginners to try. Provided you follow the above recipes and get used to the process of using a smoker, you’ll be smoking meat like a pro in no time!