870 smoke recipes

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Three-ingredient brine for smoking fish that firms up flesh, seasons deep, and builds the tacky pellicle hot smoke needs to grab hold.

Fresh salmon soaked in bourbon, soy, ginger, and sesame oil, then grilled over mesquite until flaky. Bold Asian-Southern fusion with smoky, caramelized edges.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Lentil salad with smoked turkey, fresh tarragon, and a tangy yogurt-Dijon dressing. A protein-packed main-dish salad that holds up beautifully for lunch the next day.

Three-bean casserole with lima, kidney, and great northern beans, baked beans, and smoked sausage in a sweet ketchup-mustard sauce. One-pan potluck classic for 12.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Smoked turkey sandwich on whole wheat with sharp cheddar, crisp apple slices, and honey mustard. A 10-minute no-cook lunch that balances smoky, sweet, and tangy in every bite.

Smoker pork ribs marinated overnight in a tomato, vinegar, brown sugar, and Worcestershire sauce, then smoked low for 2 to 3 hours. Sticky, tender backyard barbecue.

Crockpot pork spareribs braised 6-8 hours with hickory smoke, ketchup, and brown sugar for tender indoor barbecue any day of the week.

One-pot Italian bean soup loaded with sliced smoked sausage, crushed tomatoes, kidney beans, and small pasta shells in a savory broth. Warming, filling, and ready in 45 minutes.

Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Warm tortillas loaded with shredded smoked turkey, black beans, pepper jack cheese and crunchy coleslaw, drizzled with a sweet honey barbecue sauce. Dinner in 20 minutes flat.

Cajun-style gumbo built on a dark red-brown roux with smoked sausage, lentils, carrots, celery, and a kick of cayenne. Thick, smoky, and protein-packed in 75 minutes.