Our Best Smoked Recipes

Smoking meat and fish infuses must-have summer flavor like nothing else. Try these smoked recipes for dinner tonight.

  • Smoked Lemon-Chipotle Chickens
    Photo: Ralph Anderson; Styling: Buffy Hargett

    Smoked Lemon-Chipotle Chickens

    On a chilly day, the chicken will take longer to cook–up to 45 minutes more. Don't skip the step of tying the chicken with string; the more compact the chicken, the better the smoking results will be, according to Kevin.

  • Applewood-smoked Spareribs with Paprika Chili Spice Rub
    Photo: Thayer Allyson Gowdy

    Applewood-smoked Spareribs with Paprika Chili Spice Rub

    Right before the end of cooking, chef Tyler Florence likes to sprinkle his ribs with more rub—"like Cheetos dust," he says.

  • Texas-Style Smoked Brisket
    Photo: Randy Mayor; Styling: Leigh Ann Ross

    Texas-Style Smoked Brisket

    Try barbecue Texas style, which is the beef brisket -- if there is any sauce, it is a thin, spicy pan sauce made from the meat drippings. Look for a flat-cut brisket, which will be a fairly even thickness, and leave the fat layer on for the best results.

  • Santa Maria Smoked Tri-Tip
    Photo: Randy Mayor; Styling: Leigh Ann Ross

    Santa Maria Smoked Tri-Tip

    Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue, this recipe for smoked tri-tip comes together quickly, making it ideal for a weeknight dinner.

  • Fantastic Bourbon Smoked Chicken
    Photo: Levi Brown; Styling: Tiziana Agnello

    Bourbon Smoked Chicken

    After Steven Raichlen sent us this recipe in 2011, we declared it the most beautiful and best-tasting chicken we’d ever had. To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for smoking--widely available in grill and gourmet shops. This smoked chicken recipe is so wonderfully moist and flavorful, it doesn't need added embellishment.

  • Oven-Smoked Chuck-Eye with Horseradish Cream
    Photo: Maren Caruso; Styling: Robyn Valarik

    Oven-Smoked Chuck-Eye with Horseradish Cream

    The chuck-eye roast, aka the chuck-eye roll, is from the beef shoulder, facing the rib-eye roast. It has many layers of fat and sinew that need to be broken down slowly with heat. Tracy Smaciarz, a second-generation butcher who owns and runs Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat for hours. You can achieve a similar effect by braising the roast in a covered pan with wood chips and onions, allowing it to bathe in a steam bath of onion and smoke until it's juicy. Make sure your wood chips are fresh--they fade with age.

  • Smoked Potato Salad
    Photo: Charles Masters; Styling: Alma Melendex

    Smoked Potato Salad

    This recipe will change everything you think you know about potato salad. In your grill, the potatoes cook in a covered aluminum pan next to another pan of mesquite wood chips. After they're smoked, the potatoes are topped with seasonings and herbs.
  • Wood Chips

    Video: Using Wood Chips for Smoking Food

    Wood chips add a smoky flavor to the fire and your food. Let Jamie Purviance show you the way to use them.

  • Smoked Salmon
    Becky Luigart-Stayner; Jan Gautro

    Smoked Salmon

    This recipe gives you a moist smoked salmon - not the drier type (lox) that you purchase to serve on bagels with cream cheese. Start soaking the wood chips while the salmon brines.

  • Chowchow
    Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

    Smoked Pork Butt

    Our Test Kitchen took cues from the pros to bring pit-barbecue flavor to the backyard.

  • Smoked Trout
    James Carrier

    Smoked Trout

    For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.

  • Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce
    Photo: Jennifer Davick; Styling: Buffy Hargett

    Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

    We "dry-brined" the pork before grilling it. This method calls for rubbing a mixture on the pork and chilling it. This allows for salt to pull seasonings into the meat and improve juiciness and flavor. It's unusual, but you do chill uncovered to keep the rub "dry." (Otherwise, the rub dilutes in trapped moisture.)

  • Smoked Chicken Cobb Salad with Avocado Dressing
    Photo: Randy Mayor; Styling: Cindy Barr

    Smoked Chicken Cobb Salad with Avocado Dressing

    Full of high flavors, Smoked Chicken Cobb Salad with Avocado Dressing will become your new favorite salad. Be sure to check out our innovative method for indoor smoking on your cooktop!
  • Cajun-Spiced Smoked Shrimp with Rémoulade
    Photo:Charles Masters; Styling: Alma Melendez

    Cajun-Spiced Smoked Shrimp with Rémoulade

  • Smoked Mullet

    Smoked Mullet

    Disposable turkey roasting pans from the supermarket are great for brining the fish. If you can't find mullet in your area, try mackerel, bluefish, amberjack, or even salmon--lower the smoking time for fillets rather than split fish.

  • Smoked Strip Steaks
    Becky Luigart-Stayner

    Smoked Strip Steaks

    Strip steaks offer a lot of surface area relative to their total size, which allows them to absorb a maximum amount of smoke. Serve thin slices of the steak over rice pilaf.

  • Smoked Trout Salad with Apples and Pecans
    Becky Luigart-Stayner

    Smoked Trout Salad with Apples and Pecans

    Rainbow trout is a tender fish with pink flesh and a mild flavor. Substitute any other white fish, or even salmon. You can use other fruit in place of the apples, if you prefer; pears or berries would work nicely.

  • Smoked Pork Shoulder

    Smoked Pork Shoulder

    Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or use it to top salads and baked potatoes.

  • Championship Pork Butt
    Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

    Championship Pork Butt

    Injecting a Boston butt with marinade, coating it with rub, and slow-cooking on the grill will give you the juiciest pulled pork butt you've ever tasted.

  • Sage and Thyme Smoked Turkey on a Charcoal Grill
    Photo: Annabelle Breakey; Styling: Randy Mon

    Sage and Thyme Smoked Turkey

    Brining and smoking turkey makes it juicy, moist, and fragrant, with a flavor that's infused with herbs and hints of applewood. This recipe uses a water smoker. A water smoker has a charcoal fire at the bottom topped with aromatic wood chunks, a pan of water, and racks for food.
  • <p>How to Smoke Mesquite Skirt Steak</p>

    Video: How to Smoke Mesquite Skirt Steak

    Jamie Purviance shows how to smoke quick-cooking mesquite skirt steak to perfection over a charcoal grill.

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