296 smoking recipes

Lomi lomi salmon spread with smoked salmon, cream cheese, lemon juice, and green onions. A Hawaiian-inspired appetizer that takes 10 minutes and pairs with crackers or melba toast.

Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.

So tender and yet so delicious, this beef brisket is wonderful to make and enjoy!

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Mini sausage Reubens on party rye with smoked sausage, sauerkraut, Thousand Island, and bubbly Swiss cheese. Butter-toasted bread keeps them crispy under all that tangy, melty goodness.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Baked ham and cheese appetizer bars with Bisquick, Swiss, Parmesan, sour cream, and garlic. Mix, spread, bake, and cut into bite-sized rectangles for easy party snacking.

Italian sausage bread stuffed with sausage, mozzarella, onion, and bell pepper rolled into pizza dough. Bakery-style sliced bread that doubles as a meal.

Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.

Smoked salmon cheese ball blends flaked salmon with cream cheese, sour cream, lemon, and a pinch of tarragon. A 10-minute make-ahead party appetizer that freezes beautifully and rolls in nuts or parsley.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.