Smoker Recipes
Wood—the Essence of Smoker Cooking
In its simplest form, smoker cooking is food flavored by aromatic wood alone. Often you will find that just the subtle
smoke flavoring is enough with foods such as pork, chicken or salmon. You’ll see that the unique smoking process
alone will add tremendous flavor, as well as a rich, delectable coloring to the foods. To take it a step further, add salt
and pepper. Really, many times, this is all that is needed for great smoker cooking. Yes, sometimes the simplest cooking
can really be the best!
Marinades—the Next Level in Smoker Cooking
The marinating of meats, fish and other foods gives an additional enhancement of taste in smoker cooking. Basically,
the marinade can be prepared to any personal taste. It is great to experiment with marinades. Add red or white wine,
soy sauce, olive oil, garlic, onions, BBQ sauce, herbs and spices or salt and pepper. Any flavor that you like will work.
You can typically marinade the food for as little as 15 minutes or overnight if you prefer, then just smoker cook with
wood chips, as desired.
Beyond—Explore the World of Combining Classic Cooking With Smoker Cooking
Foods that are prepared by more typical ways of cooking, like roasting and grilling, take on a new dimension when
combined with smoker cooking. The ideas are limitless. Experiment with some of the following recipes. Explore the
many variations of good smoker cooking.
Smoked Vegetables
1 eggplant, sliced into 1/2-inch rounds
2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
2 zucchini, sliced
2 large onions, peeled and sliced into 1/2-inch thick round
alder or apple wood chips
Brush vegetables with oil to coat. Prepare smoker using either alder or apple chips. Place veggies on smoker rack. Smoke
for about 30 minutes.
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Tea-Smoked Chicken
Not all smoker cooking is done with wood, Ancient oriental cooking has smoked wonderful foods with flavorful
teas, rice, spices and more…
Wash the chicken and pat dry inside and out with paper towels. Combine pepper, salt and minced garlic in a small
bowl. Cut off the chicken wings and legs. Divide the body of the chicken in half lengthwise by cutting through the
breast and backbone. Rub this seasoning into all of the chicken pieces. Place the chicken in a large bowl, cover and
refrigerate 8 hours or overnight.
Fill the lower part of the Smoker-Cooker with about 3 inches of water. Bring the water to a rolling boil, place the
chicken on the meat rack and cover pan with lid. Steam the chicken for 45 minutes, keeping the water at a boil and
replenishing it as it boils away. After cooking, remove steamed chicken and wash out smoker pan.
Place the smoking mixture ingredients into the bottom of the smoker pan. Put drip pan into bottom of smoker pan,
then put meat rack onto drip pan. Put the steamed chicken pieces, on meat rack. Cover smoker pan with the heavy
hand-cast lid. Place smoker pan directly on stove top and heat at medium. After you detect smoke, smoke the chicken
for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich,
golden brown on the outside.
Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow
chicken to cool, about 10 minutes. Use a cleaver to chop chicken pieces into small 1-2 inch pieces. Chop wings and legs into
pieces, as well. Arrange the chicken pieces on a large platter and garnish with the scallion brushes. Serve with white rice.
Marinated Chicken:
3 pounds whole chicken
1 teaspoon ground white pepper
1 tablespoon salt
1 teaspoon minced garlic
Smoking Mixture:
1/2 cup black tea leaves
1/2 cup brown sugar
1/2 cup raw rice
2 to 3 chunks fresh ginger
2 to 3 large strips of orange zest
Garnish after Cooking:
2 tablespoons sesame oil
scallion brushes
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