Electric Smoker Recipes: Easy Dishes to Make, Eat, and Share
Summer is in full swing, and with that comes many more chances to barbecue your favorite foods. Whether hamburgers, ribs, or chicken strikes your fancy, most turn to their tried and true barbecue grill when it's time to cook out. But, if you're a meat enthusiast, an electric smoker is the way to go. Common meats such as chicken, pork, and beef can be smoked, as well as salmon and side dishes such as potatoes and vegetables. The controlled heat and smoke from the electric smoker give food a unique flavor, different than food made from a gas or electric grill. All you need aside from the smoker itself are wood chips or pellets, meat smoking and temperature charts so you know how long to cook your meat and at what temperature, and, if your electric smoker doesn't already have this built in, a digital thermometer.
Whether you have a brand new electric smoker and are figuring out what to cook with it, or if you're a pro and are looking for new meal ideas for your next family dinner or party with friends, check out these simple recipes below.
Smoked Pork Loin With Apples
What you need:
- 3.5 pounds of pork loin, center cut and boneless (you can also use a pork loin, but that cut is narrower and will make it difficult to stuff with apples).
- 1 large Fuji apple, cored and sliced.
- 2 tablespoons of honey.
- 3 tablespoons of brown sugar.
- 1/2 teaspoon of salt.
1. Cut a slit in the top of your pork loin, lengthwise in the middle and halfway down, but not all the way through. This will create a pocket for your stuffing. Don't cut the pork from end-to-end, as the stuffing will easily spill out.
2. Mix the brown sugar and salt together. Sprinkle half of the mixture in the middle of your crevice, then fill the pork with your Fiji apple slices. Sprinkle the other half of the brown sugar and salt on top of the apples.
3. Drizzle the honey over the top of your pork, focusing mainly on the middle where the stuffing is.
4. Put the meat in your electric smoker, which must be preheated to 250 degrees.
5. Smoke the pork until the inside temp reaches at least 140 degrees, which will take about three hours.
6. Let the pork rest for five minutes to maintain its juices, then slice.
What you need:
- 1-2 pounds of ground chuck for burger patties.
- 1 tablespoon of pepper.
- 2 tablespoons of salt.
- 1/2 tablespoon of garlic powder.
- 1/2 tablespoon of minced, dehydrated onions.
- Mix all your spices in a bowl.
- Lay out your burger patties and softly rub your spices on both the top and the bottom of your burgers.
- Prepare your electric smoker with wood chips or smoker pellets, then lay the patties on the upper racks of your smoker.
- Smoke your burgers at 275 degrees for 45-60 minutes, depending on how done you like your burgers.
- Once the burgers are prepared, place on a bun with your favorite toppings, and you're good to go!
Smoked Baked Potatoes
What you need:
- 6 large Russet potatoes
- 4 Tablespoons of olive oil
- 2 teaspoons of coarse salt
- 2 teaspoons of black pepper
- Make sure to reheat your electric smoker to 225 degrees.
- Wash and dry your baked potatoes. Pierce them on all sides with a fork. Drizzle with olive oil and rub all over the skin of the baked potatoes. Season them with the salt and pepper.
- Smoke the potatoes for two hours or until you can easily pierce them with a fork.
- Add your favorite toppings and serve.
Sweet Smoked Pork Ribs
What you Need:
- 1/4 cup of salt
- 1/4 cup of white sugar
- 2 tablespoons of packed brown sugar
- 2 tablespoons of ground black pepper
- 2 tablespoons of ground white pepper
- 2 tablespoons of onion powder
- 1 tablespoon of garlic powder
- 1 tablespoon of chili powder
- 1 tablespoon of ground paprika
- 1 tablespoon of ground cumin
- 10 pounds of baby back pork ribs
- 1 cup of apple juice
- 1/4 cup of packed brown sugar
- 1/4 cup of barbeque sauce
- Stir the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap the baby back ribs and place them onto the wire racks of the electric smoker in a single layer.
- Place the racks into your electric smoker, then fill the smoker pan with apple, grape, pear, or cherry wood chips, and bring the smoker to 270 degrees. Then, let the ribs smoke for 1 hour.
- Stir the apple juice, 1/4 cup brown sugar, and the barbeque sauce together. Brush the ribs with the sauce every 30 to 45 minutes after the first hour of cooking. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, in 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow them to rest for 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
With these recipes and more at your disposal, your electric smoker is sure to get plenty of use for the rest of the summer. Happy grilling!