Smoked Foods : Top 20

Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. 

The turkey is stuffed with quartered apples and onions, salt, coarse ground pepper, butter, and carbonated cola. Fresh garlic is rubbed all over the outside of the bird, and it's given a good sprinkle of seasoned salt. Ten hours in the smoker, and it's fabulously flavored with a heavenly hickory essence! 

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings. 

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets. 

This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten! 

This is a sure-fired winner with any beef lover. It takes a little while to prepare, so be patient, but trust me, you will love this. The recipe yields the most tender and flavorful meat imaginable, and also has great eye appeal. 

This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour to two. This recipe can be cut in half if need be. 

This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke. 

While messing around one night trying to figure out a new recipe my husband created this and everyone loved it! 

Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! 

Pork butt receives a vigorous, spicy rubdown, then is slowly smoked until tender. The meat is then pulled and simmered in a piquant vinegar sauce. 

Our family's favorite. Slightly sweet and spicy with a light non-tomato based baste, that doesn't overpower the delicious falling-off the bone meat. We have also used this recipe on pork shoulders.. Devine!! BBQ sauce is never needed, but if you must, only use your favorite! 

If you don't have a smoker already, you might consider the purchase for this recipe, because this tasty corn is that good. And then all you'll need is un-husked corn, ice and a quart of beer. 

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you like will work, so experiment at will. 

We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after its done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce and slather some on a bun. Authentic pit barbecue right in your own house! 

Here's a straightforward method for preparing turkey in a smoker! 

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy! 

These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice. 

These are to die for ribs you will want to serve to guests, to show off your cooking ability. 

Chicken is marinated in a simple lemon-lime soda mixture, then smoked all day. This makes delicious, moist, smoked chicken.