315 smoked recipes

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.

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.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

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

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

Bread machine Scandinavian rye loaf with caraway, fennel, orange zest, and molasses. Dense, lightly sweet rye bread that bakes itself overnight. Perfect for smoked salmon and butter.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

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.

Sticky monster beef ribs marinated overnight, hickory-smoked low over a beef broth drip pan, then basted with mesquite BBQ sauce until the bark turns glossy black. Backyard beef ribs done right.

This traditional Southern dish is served on New Year's Day for good luck throughout the year

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

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.

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

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.

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.