The smokers can be expensive, so let Hey Grill Hey help you get a delicious return on investments with these 13 fantastic ideas for dinner for your smoker.
13 Fantastic ideas for dinner for your smoker
Few things in life seem more rewarding than seeing the smiling faces of the people you love while enjoying a tasty barbecue you have smoked in your courtyard. These recipe ideas for smoker dinner are designed to help you create more than those tasty memories. Each recipe includes cooking times and fantastic suggestions on the outline so you can smoke them like a barbecue hero in the courtyard.
321 ribs
Method 321 for the ribs offers the perfect and falling ribs each time, so there are no conjectures. This infallible technique includes three simple phases: 3 hours of low -content smoke and smooth at 180 degrees F, 2 hours wrapped in a tasty brazing at 225 degrees F, therefore 1 final hour with barbecue sauce for that sticky cortex.
When you master this method, you have your secret weapon for the tender ribs with any aromatic profile you love.
Smoked pork light
This smoked pork loin offers juicy results with a minimum effort, making it perfect when you need to feed a group. This lean but tasty cut shines when low and slow smoke at 225 degrees F for 2-3 hours with a simple rubbing and delicate fruit wood. Setting the fat hood helps to mature deeply in the meat, also for cooking and rendering fat.
Cook at 145 degrees F internal temperature and you will have a perfectly tender roast that cuts beautifully and satisfies everyone at the table.
Tri Smoked Tri
When you want to make quality smoked from the restaurant, this simple three -phase process transforms this tasty cut into something truly special. The secret is the combined approach of low and slow smoking at 225 degrees F until you are 5-10 degrees from the target temperature, then end up with a high-heat sunburn for that perfect crust. This method creates a uniform cook from a edge on board during blocking all juices.
With this technique of smoke and brand, you will have an infallible way to cook Tri tips at any level of donassity, rare, well done-with consistent and juicy results.
Smoked beef ribs
The smoked beef ribs are the last barbecue: huge, fleshy and full of incredible flavor when done well. These thick and robust cuts require patience and low and smooth smoke at 250 degrees F for 8-10 hours, but the results of falling-boss are worth every minute. The key is a simple seasoning with a fasting mustard base and my bolding of beef, as well as regular spritzing to develop that darling dark cortex.
Cook at 203 degrees F internal temperature and you will have quality beef ribs that make any barbecue dish look like a masterpiece.
Smoked ribs
The smoked pork ribs make the dinners of the week easy, since they need simple rubbing and 60-90 minutes on the smoker. These thick and juicy ribs smoke better with apple wooden smoking at 225 degrees F, which creates that perfect balance of smoky and sweet flavors. The key is to keep it simple, so the natural pork flavor comes through the development of a beautiful exterior.
With this recipe, you will have tender and buttery chops that practically melt in the mouth (no imaginative sauces are necessary), although the apple sauce makes a classic combination.
Smoked pork fillet
With this smoked pork fillet, you will offer impressive results in just one hour. Do not be fooled by time, because this fillet is perfect for both the dinners of the week and for special occasions. This ultra-leo cut benefits from low and smooth smoke with a light and fruit wood, which adds a rich flavor without the need for extra fats. The two -phase finishing technique at 135 degrees F, then cook at 145 degrees F, guarantees that the sauce sets perfectly keeping the meat incredibly tender.
Since the fillet is so versatile, you can experiment with different combinations of rubbing and sauce, although the sweet and smoky combination never disappoints.
BBQ Belly of smoked pork
This smoked pork bacon offers the last indulgence of the barbecue with its perfect balance of rich and smoky flavor and consistency from dissolution in the mouth. This indulgent cut is practically cooking. In 8 hours, you will have such a tender and juicy meat as to be regularly shared pork. The simple Rub-and-and-and-Sprz approach means that you cannot really ruin, while the final glaze adds that perfect sticky finish.
Once finished, you have infinite options: cube as boned ribs, destroy it for the most juicy pig ever or cut it for incredible sandwiches the next day.
Smoked steak
Smoking steaks transform your favorite cuts into something extraordinary with a deep and smoky flavor that you simply can’t get from the grill alone. Beauty is in simplicity. Only salt, pepper and your wooden choice create incredible results, so there is no need for scaming or imaginative sauces. Whether you become mild with cherry wood or bold with Hickory, smoking becomes a real ingredient that elevates the natural flavor of beef.
The method of smoke and brand gives you the restaurant quality steaks with a splendid crust and a perfect donness every time.
Salmon in smoked brine
The smoked salmon with a lemon salary elevates this rich and shaky fish in something truly special with only five simple ingredients that you probably already have. The sweet and savory brine infuses each bite with an incredible flavor, while the pinch of brightness of the lemon perfectly balances the natural wealth of salmon. This hot smoked version helps you to create first -rate salmon that works beautifully as a main dish or appetizer.
The salary during the night makes all the heavy lifting, so you just have to be patient and let the smoker work his magic for a perfectly shaky and tasty salmon.
Smoked turkey legs
The smoked turkey legs bring that iconic themed park experience directly to your courtyard with their characteristic pink color and an incredible smoky flavor. Magic happens in the 24 -hour brine, which keep meat while creating an appearance similar to a ham (and salt) in everything. These huge chopsticks for practices only are pure indulgence, which provide falling-boss meat that is full of flavor.
Whether you use the smaller hen legs or go big with Tom Turkey’s legs, this process in two bling and smoke phases create an unforgettable food experience that will make your guests feel as if they were in their favorite theme park.
- Total cooking time: 1 hour of 45 minutes (plus 24 hours for care)
- Best Bbq Side: Grilled carrots
Towing pork in bing cider
If you also want to transform the cheapest cut into something incredible, try this smoked drilling pig in cotton brine. The salary for the penny of apples during the night creates tender and juicy meat which is perfect for nourishing a crowd or preparation of meals for the week. The injection phase is crucial to obtain that extraordinary flavor during the entire roast.
With this recipe, you will have quite delicious pork pulled to feed your family tonight and create more meals during the week. Talk about a gift for barbecue that continues to give.
Smoked beef ribs
These smoked beef ribs bring all the rich and marbled flavor of ribs in the form of a ribs, making it a real wonder of the barbecue. These ribs at affordable prices are perfect for when you want something special without breaking the bank, since they are basically the bones cut by steaks for the premium eyes. With simple salt and pepper, that incredible flavor shines.
In about 5 and a half hours, you will have large and robust ribs with that crammed dark cortex and melting textures in the mouth that will make you ask why it does not cook them more often.
Flat smoked chest
The smoked chest gives you all the incredible flavor of the traditional chest in just 6-8 hours instead of a night commitment. This leaner cut is more convenient than a complete package, making it perfect when you want an authentic chest without the marathon cooking time. The injection maintains every juicy and tasty slice, while the simple rubbing of beef allows this rich and smoky taste that shines.
Whether you are new for the chest or that you simply want delicious results without waiting for the whole day, this recipe offers a tender, perfectly sliced chest that it will have everyone asking for seconds.
Smoker bonus recipe
Smoked eggs
Ok, so smoked eggs are not exactly an idea of dinner. However, this smoked version of hard -boiled eggs is a perfect addition to the barbecue. Prepare the devilite eggs, cut them into salads or servile as they are in potlucks or picnics. If you love some extra smoke flavor (and who does not do it), try it.
Other ideas to master dinner on your smoker
Use this collection of ideas for dinner for your smoker to help you build your barbecue arsenal. Remember, the recipes are a starting point to help you build your trust on smoking. Try several rubbing and sauces (or buy my shop for inspiration) and mix and combine sides, so that you can transform these ideas into something totally you.
When you work through this collection, go to The grid teamWhere I have in -depth pitmaster lessons on all the classics of the barbecue. Make sure to follow me Instagram, Facebookand mine YouTube channel For advice on smokers, ideas for dinner and more!
