297 smoke recipes

Hearty baked beans loaded with ground chuck, bell peppers, onions, hickory BBQ sauce, and freshly ground whole spices, finished in the oven until thick and bubbly. The ultimate cookout side dish.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

A quick and easy way to use up your leftover by making this delicious spread.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Authentic Cajun blackened chicken with a spicy Paul Prudhomme-style seasoning rub. Cast-iron skillet seared at smoking-hot temperatures for the signature charred crust. Best done outdoors or under a commercial vent.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

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

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

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.

Citrus-marinated pork chops with smoky chipotle, bright orange juice, and lemon zest. Broiled until caramelized on the edges for a bold weeknight dinner with serious smoke-and-citrus punch.

Grilled pork loin roast with an orange juice and brown sugar glaze, finished with a grape-studded orange sauce. Mesquite-smoked on a kettle grill for smoky citrus flavor.

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.

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.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.