2022 BEST Easy Smoker Recipes For Traeger Pellet Grill
Recipes in this Video
Ingredients
- ●1 bag tortilla chips
- ●2 cups shredded cheddar cheese
- ●1 cup cooked and shredded chicken
- ●1/2 cup sliced jalapeños
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped green onions
- ●1/4 cup sour cream
- ●1/4 cup guacamole
- ●1/4 cup salsa
- ●1 tsp smoked paprika
- ●1/2 tsp salt
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2Spread the tortilla chips evenly on a large baking sheet.
- 3Sprinkle the shredded cheddar cheese over the chips, ensuring even coverage.
- 4Add the cooked and shredded chicken on top of the cheese.
- 5Distribute the sliced jalapeños and diced tomatoes over the nachos.
- 6Sprinkle smoked paprika and salt over the entire dish for added flavor.
- 7Place the baking sheet in the smoker and smoke for about 30 minutes, or until the cheese is melted and bubbly.
- 8Remove the nachos from the smoker and let them cool slightly.
- 9Top with chopped green onions, sour cream, guacamole, and salsa before serving.
- 10Serve immediately and enjoy your smoked nachos!
Equipment
Ingredients
- ●2 large onions
- ●1 cup all-purpose flour
- ●1 cup breadcrumbs
- ●1 tsp smoked paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup buttermilk
- ●Vegetable oil for frying
Instructions
- 1Peel the onions and slice them into 1/2 inch thick rings.
- 2In a bowl, combine the flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 3In another bowl, pour the buttermilk.
- 4Dip each onion ring into the buttermilk, then dredge in the flour mixture, ensuring they are well coated.
- 5After coating, dip the rings back into the buttermilk and then into the breadcrumbs for an extra crispy texture.
- 6Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C).
- 7Carefully place the coated onion rings in the hot oil, frying in batches to avoid overcrowding.
- 8Fry the onion rings for about 3-4 minutes or until golden brown and crispy.
- 9Remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.
- 10Serve hot, optionally with a dipping sauce of your choice.
Equipment
Smoked chicken thighs are a staple in American barbecue culture, particularly in the southern states where smoking meats is a time-honored tradition. The use of a dry rub enhances the natural flavors of the chicken while the smoking process infuses it with a rich, smoky aroma. Today, smoked chicken is enjoyed by barbecue enthusiasts and home cooks alike, often served at gatherings and cookouts, showcasing the communal spirit of American cooking.
Ingredients
- ●chicken thighs
- ●olive oil
- ●smoked paprika
- ●garlic powder
- ●onion powder
- ●salt
- ●black pepper
- ●brown sugar
- ●cayenne pepper
- ●apple cider vinegar
- ●mustard
- ●fresh herbs
Instructions
- 1Prepare the smoker according to the manufacturer's instructions.
- 2Preheat the smoker to 250°F (121°C).
- 3Pat chicken thighs dry with paper towels.
- 4In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, brown sugar, and cayenne pepper to create a rub.
- 5Rub the spice mixture evenly over the chicken thighs, ensuring full coverage.
- 6Place the chicken thighs in the smoker skin-side up.
- 7Smoke the chicken thighs for 2-3 hours, or until they reach an internal temperature of 165°F (74°C).
- 8During the last 30 minutes, brush the thighs with a mixture of apple cider vinegar and mustard for added flavor.
- 9Remove the chicken thighs from the smoker and let them rest for 10-15 minutes before serving.
- 10Serve with your choice of sides and garnish with fresh herbs.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs provide similar flavor at lower cost.
Techniques
Equipment
Ingredients
- ●1 whole ham (about 10-12 pounds)
- ●1/4 cup brown sugar
- ●1/4 cup honey
- ●1/4 cup Dijon mustard
- ●1 tablespoon black pepper
- ●1 tablespoon garlic powder
- ●1 tablespoon onion powder
- ●1 teaspoon smoked paprika
- ●1 teaspoon cayenne pepper (optional)
- ●Wood chips for smoking (hickory or applewood)
Instructions
- 1Prepare the ham by scoring the surface in a diamond pattern, making shallow cuts about 1 inch apart.
- 2In a bowl, mix together the brown sugar, honey, Dijon mustard, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
- 3Rub the mixture all over the ham, ensuring it gets into the scored cuts.
- 4Preheat your smoker to 225°F (107°C).
- 5Soak the wood chips in water for at least 30 minutes before using them in the smoker.
- 6Place the ham in the smoker, bone side down, and add the soaked wood chips to the smoker box or directly on the coals.
- 7Smoke the ham for about 6-8 hours, or until the internal temperature reaches 145°F (63°C).
- 8Every hour, you can spritz the ham with apple juice or a mixture of apple juice and vinegar to keep it moist.
- 9Once done, remove the ham from the smoker and let it rest for at least 30 minutes before slicing.
- 10Slice and serve the smoked ham as desired.
Equipment
Ingredients
- ●1 whole turkey (12-14 lbs)
- ●1/4 cup olive oil
- ●2 tbsp salt
- ●1 tbsp black pepper
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tbsp smoked paprika
- ●1 tsp cayenne pepper (optional)
- ●4 cups wood chips (hickory or applewood)
Instructions
- 1Prepare the turkey by removing the giblets and patting it dry with paper towels.
- 2In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
- 3Rub the spice mixture all over the turkey, including under the skin and inside the cavity.
- 4Soak the wood chips in water for at least 30 minutes before smoking.
- 5Preheat your smoker to 225°F (107°C).
- 6Place the soaked wood chips in the smoker box or directly on the coals if using a charcoal smoker.
- 7Put the turkey on the smoker rack, breast side up, and close the lid.
- 8Smoke the turkey for about 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
- 9Once done, remove the turkey from the smoker and let it rest for at least 20-30 minutes before carving.
- 10Carve the turkey and serve.
Equipment
Ingredients
- ●12 large jalapeño peppers
- ●8 oz cream cheese, softened
- ●1 cup shredded cheddar cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●12 slices bacon, cut in half
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2Wearing gloves, slice the jalapeño peppers in half lengthwise and remove the seeds and membranes.
- 3In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until well combined.
- 4Stuff each jalapeño half with the cheese mixture, pressing it in firmly.
- 5Wrap each stuffed jalapeño with a half slice of bacon, securing it with a toothpick if necessary.
- 6Place the wrapped jalapeños on the smoker rack, ensuring they are not touching each other.
- 7Smoke the jalapeño poppers for about 2 hours, or until the bacon is crispy and the cheese is bubbly.
- 8Remove from the smoker and let cool for a few minutes before serving.
- 9Serve warm as an appetizer.
Equipment
Smoked pulled pork is a staple of American barbecue, particularly in the Southern United States. It is often served at gatherings, celebrations, and cookouts, showcasing regional flavors and techniques. The dish has roots in traditional cooking methods that emphasize slow cooking and smoking, allowing the meat to become tender and infused with rich flavors. Variations exist across different regions, with unique spice blends and sauces reflecting local tastes.
Ingredients
- ●pork shoulder
- ●smoked paprika
- ●brown sugar
- ●salt
- ●black pepper
- ●garlic powder
- ●onion powder
- ●bbq sauce
- ●buns
- ●pickles
Instructions
- 1Prepare the smoker according to the manufacturer's instructions.
- 2Rub the pork shoulder with a mixture of smoked paprika, brown sugar, salt, black pepper, garlic powder, and onion powder.
- 3Place the seasoned pork shoulder in the smoker and cook at a low temperature for several hours until tender.
- 4Monitor the internal temperature, aiming for about 195°F for optimal shredding.
- 5Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes.
- 6Shred the pork using two forks and mix with barbecue sauce before serving on buns with pickles.
Ingredient Alternatives
pork shoulder
Healthier: turkey breast
Cheaper: pork butt
Turkey breast is leaner, while pork butt is often more affordable.
bbq sauce
Healthier: homemade barbecue sauce
Cheaper: ketchup
Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.
Techniques
Equipment
Also Known As
Tri tip is a popular cut of beef in the United States, particularly in California, where it is often associated with barbecue culture. The smoking technique enhances the flavor and tenderness of the meat, making it a favorite for gatherings and special occasions. Its preparation reflects the American love for outdoor cooking and grilling, often enjoyed during summer barbecues or family dinners.
Ingredients
- ●tri tip roast
- ●olive oil
- ●salt
- ●black pepper
- ●garlic powder
- ●onion powder
- ●smoked paprika
- ●beef broth
Instructions
- 1Prepare the smoker according to manufacturer's instructions.
- 2Rub the tri tip roast with olive oil and season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- 3Let the seasoned roast sit at room temperature for about 30 minutes.
- 4Preheat the smoker to 225°F (107°C).
- 5Place the tri tip in the smoker and smoke for about 1.5 to 2 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- 6Remove the tri tip from the smoker and let it rest for 15 minutes before slicing against the grain.
Ingredient Alternatives
tri tip roast
Healthier: flank steak
Cheaper: chuck roast
Flank steak is leaner, while chuck roast is more budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier, while canola oil is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb scallops
- ●2 tbsp olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 lemon (juiced)
- ●Fresh parsley (for garnish)
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a bowl, combine olive oil, smoked paprika, salt, and black pepper.
- 3Add the scallops to the bowl and toss to coat them evenly with the marinade.
- 4Let the scallops marinate for about 15-20 minutes.
- 5Place the scallops on the smoker rack, ensuring they are not touching each other.
- 6Smoke the scallops for about 30-40 minutes, or until they are opaque and cooked through.
- 7Remove the scallops from the smoker and drizzle with fresh lemon juice.
- 8Garnish with chopped fresh parsley before serving.
- 9Serve warm as an appetizer or main dish.
Equipment
Ingredients
- ●1.5 lbs pork tenderloin
- ●12 slices bacon
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 cup brown sugar
- ●1/4 cup barbecue sauce
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Season the pork tenderloin with garlic powder, onion powder, black pepper, and salt.
- 3Wrap each slice of bacon around the pork tenderloin, overlapping slightly to cover the meat completely.
- 4Secure the bacon with toothpicks if necessary.
- 5Place the wrapped pork in a baking dish.
- 6Sprinkle brown sugar over the bacon-wrapped pork.
- 7Brush barbecue sauce over the top of the bacon.
- 8Bake in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- 9Remove from the oven and let it rest for 5 minutes before slicing.
- 10Serve warm, drizzled with additional barbecue sauce if desired.
Equipment
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