716 smoky recipes

Quick and easy to make finger food perfect hors d'oeuvres or even as a mid-day snack. Rich and creamy smoked salmon mousse on top of light refreshing cucumber rounds.

Quick, easy and foolproof sauté of green beans with smoke paprika and garlic. Easy one skillet cooking with super easy cleanup.

Scrumptious sandwiches made with chicken breasts, mayonnaise and smoked almonds.

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

These roasted sweet potatoes go perfectly with the smoky and mildly spiced tangy lime sour cream. Definitely inspires you to cook sweet potatoes more often!

A plateful of refreshing salad that has mixed greens, apples, and smoked cheddar tossed with a red wine vinegar and olive oil vinaigrette.

Lots of fresh veggies and smoked tofu are tossed with a flavorful yet light soy-maple dressing.

Little Chief smoked salmon brine with soy sauce, brown sugar, white wine, garlic, and Tabasco. Pat dry, form the pellicle, and smoke for sweet-savory deli-style salmon.

Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.

Smoked salmon pizza with mascarpone, shallots, lemon juice, and fresh chives on a crispy baked crust. An elegant five-ingredient flatbread that comes together in 15 minutes.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.