313 smoking recipes

Spiral-cut ham with a honey and brown sugar glaze basted with pear nectar and orange juice. A simple 5-ingredient holiday ham that practically glazes itself in the oven.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

This classic salmon is always welcomed by party. For sure, but also a good appetizer at any meal.

A variation of the classic french canadian pea soup.

Baked potato skins filled with chopped smoked salmon, sour cream, and topped with red or black caviar. An elegant four-ingredient appetizer that turns a humble potato into something luxurious.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!

Mom's baked beans dump canned pork and beans together with ham chunks, ketchup, mustard, brown sugar, liquid smoke, and pearl onions, then bake until thick. Easy potluck side from a no-fuss family recipe.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Pita pizza wedges with smoked turkey, tomato, fresh basil, diced cucumber, and melty cheddar. A clever split-pita sandwich that travels well in a lunch box.