315 smoke recipes

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.

This yummy veggie burger won't disappoint you! Several kinds of spices are mixed into mashed beans, spiced cuacamole spread on top of the burger... Enjoy delicious burgers without feeling guilty!

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

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.

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.

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.

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.