183 smoke recipes

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Four mini quiches in one bake: salmon-broccoli with Stilton, asparagus with Cheddar, leek with smoked salmon and Mozzarella, and tomato-olive with Feta and pesto. A buffet showstopper.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Hot-smoked chicken tenders dipped in a sticky honey-whiskey-Worcestershire glaze. Three ingredients, five minutes on the smoker, and pure backyard flavor.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Potato garbanzo gnocchi: instant mashed potatoes bound with chickpea and rice flour, deep fried into crispy fritter-style dumplings with garlic and cayenne. Naturally vegan, ready in 15 minutes.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.