296 smoking 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.

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.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

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

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Barbecue pulled chicken made in a slow cooker with smoky chipotle, green chiles, honey, and cider vinegar. Hands-off comfort food that piles high on buns or over rice.

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

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.

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.

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.

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.

Savory garlic coeurs a la creme with goat cheese, cottage cheese, roasted garlic puree, and yogurt. A French-style molded cheese appetizer drained overnight, served with smoked salmon and toast.

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.

Missouri-style grilled pork ribs with a vinegar-based marinade of chili powder, toasted cumin, brown sugar, honey, dry mustard, and paprika. Tangy, spicy, and smoke-kissed.

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.