296 smoking recipes

Avocado stuffed with smoked fish is a West African appetizer of flaked smoked whitefish bound in a creamy sieved-yolk dressing, mounded into ripe avocado halves, and crowned with red pepper strips. Striking, elegant, no cooking.

A quick smoked turkey bagel sandwich layered with cheddar cheese and green pepper, wrapped in wax paper and warmed in the microwave. Lunch-ready in under 10 minutes.

Fruited smoked turkey salad with mostaccioli pasta, cantaloupe, strawberries, scallions, and toasted almonds. A bright summer pasta salad with smoky, sweet, and crunchy in every bite.

Smoked salmon sushi rolls layer seasoned sushi rice, creamy avocado, crisp cucumber, and silky smoked salmon in nori. Beginner-friendly homemade maki, no raw fish or special skills required.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

Butter-seared halibut steaks baked with strips of smoked salmon, lemon-sherry pan sauce, and walnuts. An elegant seafood dinner ready in 20 minutes with just a handful of ingredients.

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.

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Savory mini corn muffins topped with smoked turkey and cranberry relish make elegant two-bite appetizers for holiday entertaining.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

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.

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

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Rich smoked salmon quiche with goat cheese, cream cheese, and Parmesan in a flaky pie crust, finished with fresh basil. A triple-cheese brunch centrepiece for 6.