Are you new to smoking and looking for some delicious and easy-to-make recipes to get started? Look no further! The Little Chief Smoker is a great tool for any beginner, and with these 21 mouth-watering recipes, you’ll be well on your way to becoming a smoking master. From savory meats like baby back ribs and beef brisket, to sweet treats like smoked mac and cheese, there’s something for everyone in this collection of Little Chief Smoker recipes.
In this article, we’ll dive into some of the most popular and beginner-friendly recipes that you can make with your Little Chief Smoker. Whether you’re looking for a quick weeknight dinner or a show-stopping main course for a special occasion, these recipes are sure to please even the pickiest eaters.
Smoked Maple-Glazed Salmon with Lemon Zest
This recipe combines the rich flavors of smoked salmon with a sweet and tangy maple glaze, finished with a burst of citrus from lemon zest. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/4 cup pure maple syrup
– 2 tbsp smoked paprika
– 2 tbsp brown sugar
– 2 lemons, zested
– Salt and pepper to taste
Instructions:
1. Preheat smoker or grill to 225°F.
2. In a small bowl, whisk together maple syrup, smoked paprika, and brown sugar.
3. Brush the glaze evenly onto both sides of the salmon fillets.
4. Place salmon in the smoker or grill, cooking for 12-15 minutes or until cooked through.
5. Remove from heat and sprinkle with lemon zest.
6. Serve immediately, garnished with fresh parsley if desired.
Cooking Time: 12-15 minutes
Hickory-Smoked Baby Back Ribs with Dry Rub
Transform your backyard BBQ into a smoky sensation with these tender and flavorful Hickory-Smoked Baby Back Ribs, seasoned to perfection with a proprietary dry rub.
Ingredients:
– 2 pounds baby back ribs
– 1 cup dry rub (see below)
– 1 cup hickory wood chips or chunks
– 1 tablespoon brown sugar
Dry Rub:
– 2 tablespoons paprika
– 2 tablespoons chili powder
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
Instructions:
1. Preheat smoker to 225°F.
2. Remove membrane from back of ribs.
3. Apply dry rub evenly, making sure to coat all surfaces.
4. Place ribs in smoker, close lid, and smoke for 4 hours.
5. After 4 hours, brush with brown sugar mixture (mix equal parts brown sugar and water).
6. Continue smoking for an additional 30 minutes.
7. Remove from heat, let rest for 10 minutes before serving.
Cooking Time: 4 hours and 30 minutes
Applewood-Smoked Turkey Breast with Herb Butter
Elevate your turkey game with this savory and aromatic recipe that combines the rich flavors of applewood-smoked turkey breast with a compound herb butter.
Ingredients:
– 1 (2-3 pound) boneless, skinless turkey breast
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh thyme
– 1 tablespoon lemon zest
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup applewood-smoked sea salt (or regular smoked paprika)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together butter, parsley, thyme, lemon zest, salt, and pepper until well combined.
3. Place turkey breast in the smoker and cook for 4-5 hours or until internal temperature reaches 165°F.
4. During the last 30 minutes of cooking, brush the herb butter all over the turkey breast.
5. Remove from heat and let rest for 10-15 minutes before slicing.
Cooking Time: 4-5 hours
Smoked Garlic-Herb Pork Loin with Rosemary
Elevate your pork loin game with this aromatic recipe that combines the savory flavors of smoked garlic, herbs, and rosemary. Perfect for a special occasion or a cozy dinner.
Ingredients:
– 1 (4-6 pound) pork loin
– 2 heads of garlic, minced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon dried thyme
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together minced garlic, olive oil, chopped rosemary, thyme, smoked paprika, salt, and pepper.
3. Rub the garlic-herb mixture all over the pork loin, making sure to coat evenly.
4. Place the pork loin in the smoker, fat side up.
5. Smoke for 6 hours or until internal temperature reaches 145°F (63°C).
6. Let rest for 10 minutes before slicing and serving.
Cooking Time: 6 hours
Mesquite-Smoked Beef Brisket with Coffee Rub
Elevate your barbecue game with this bold and rich Mesquite-Smoked Beef Brisket recipe, featuring a coffee-infused rub that adds depth and complexity to the dish.
Ingredients:
– 1 beef brisket (5-6 pounds)
– 1 cup mesquite wood chips
– 1/2 cup brown sugar
– 2 tablespoons instant coffee powder
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and black pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the brown sugar, coffee powder, smoked paprika, garlic powder, salt, and black pepper to create the rub.
3. Trim any excess fat from the brisket and coat evenly with the coffee rub.
4. Place the brisket in the smoker, fat side up, and add mesquite wood chips as needed to maintain a consistent temperature.
5. Smoke for 10-12 hours or until the internal temperature reaches 160°F.
6. Let the brisket rest for 30 minutes before slicing and serving.
Cooking Time: 10-12 hours
Smoked Spatchcock Chicken with Cajun Seasoning
Elevate your backyard BBQ game with this mouth-watering smoked spatchcock chicken recipe, infused with the bold flavors of Cajun seasoning. Perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp Cajun seasoning
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Rinse chicken and pat dry with paper towels.
3. In a small bowl, mix Cajun seasoning, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Sprinkle the spice mixture evenly over both sides of the chicken.
5. Place chicken in smoker, breast side up.
6. Smoke for 4-5 hours or until internal temperature reaches 165°F.
7. Let rest for 10 minutes before carving.
Cooking Time: 4-5 hours
Cherrywood-Smoked Duck with Orange Glaze
Elevate your dinner party with this sweet and savory duck recipe, perfectly smoked to tender perfection and glazed with a tangy orange sauce.
Ingredients:
– 1 (3-4 pound) Muscovy or Pekin duck
– 2 cups cherrywood chips
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar
– 2 tablespoons olive oil
– 1 orange, peeled and segmented
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix brown sugar, honey, apple cider vinegar, and olive oil.
3. Season the duck with salt and pepper.
4. Place duck in smoker, close lid, and smoke for 2 hours.
5. During last hour of smoking, add cherrywood chips to smoker.
6. Remove duck from smoker and brush with orange glaze (orange segments mixed with a pinch of sugar).
7. Serve immediately.
Cooking Time: 4-5 hours (including resting time)
Smoked Stuffed Bell Peppers with Ground Beef
Smoked Stuffed Bell Peppers with Ground Beef: A hearty, flavorful dish that combines the sweetness of bell peppers with the savory taste of smoked ground beef.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat smoker to 225°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in cooked rice, smoked paprika, salt, and pepper.
6. Stuff each bell pepper with the meat mixture and top with a lid or foil.
7. Smoke for 2-3 hours, or until bell peppers are tender.
Cooking Time: 2-3 hours
Alder-Smoked Rainbow Trout with Dill Butter
This recipe brings together the rich, smoky flavor of alder wood and the bright, citrusy taste of dill butter to create a truly unique culinary experience. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 rainbow trout fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh dill
– 1 tsp lemon zest
– Salt and pepper to taste
– Alder wood chips for smoking
Instructions:
1. Preheat smoker to 225°F using alder wood chips.
2. Prepare the trout by patting dry with paper towels and seasoning with salt and pepper.
3. Smoke the trout for 30 minutes, or until lightly smoked and cooked through.
4. Meanwhile, mix softened butter with chopped dill and lemon zest.
5. Serve the trout with a pat of dill butter on top.
Cooking Time: 30 minutes (smoking), 10-12 minutes per serving (butter preparation)
Smoked Mac and Cheese with Gouda and Bacon
Smoked Mac and Cheese with Gouda and Bacon: Elevate your comfort food game with this rich and creamy recipe that combines the smoky flavor of bacon, the creaminess of macaroni and cheese, and the nutty taste of Gouda.
Ingredients:
– 8 oz macaroni
– 2 cups smoked cheddar cheese, shredded
– 1 cup Gouda cheese, grated
– 6 slices of thick-cut bacon, diced
– 1/4 cup unsalted butter
– 1/2 cup whole milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add butter and melt. Add flour to make a roux, whisking constantly for 1 minute.
5. Slowly pour in milk while whisking continuously. Bring mixture to a simmer and let cook for 2 minutes or until thickened.
6. Remove from heat and stir in smoked cheddar and Gouda cheese until melted and smooth. Season with salt and pepper to taste.
7. Combine cooked macaroni, cheese sauce, and crispy bacon in a baking dish. Top with additional grated cheese if desired.
8. Bake for 20-25 minutes or until top is golden brown.
Cooking Time: 30-35 minutes
Pecan-Smoked Pork Shoulder with Barbecue Sauce
This recipe combines the rich flavor of pecan-smoked pork shoulder with a tangy and sweet barbecue sauce, perfect for a summer BBQ or family gathering. With just a few simple steps, you’ll be treated to tender, juicy meat that’s sure to please even the pickiest eaters.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup pecan wood chips
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup barbecue sauce
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork shoulder in the smoker and add pecan wood chips to the smoker box.
5. Smoke the pork for 8-10 hours, or until it reaches an internal temperature of 190°F.
6. Brush with barbecue sauce during the last 30 minutes of cooking.
7. Let rest for 15 minutes before slicing and serving.
Cooking Time: 8-10 hours
Smoked Spicy Andouille Sausage Links
Elevate your sausage game with these tender and flavorful links that pack a spicy punch! This recipe combines the richness of smoked sausage with the bold flavors of Andouille.
Ingredients:
– 1 lb Smoked Andouille sausage
– 1/4 cup Apple cider vinegar
– 2 tbsp Honey
– 1 tsp Ground cumin
– 1 tsp Smoked paprika
– 1/2 tsp Cayenne pepper
– Salt and black pepper, to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, whisk together apple cider vinegar, honey, cumin, smoked paprika, and cayenne pepper.
3. Place sausage links on the smoker racks, leaving space between each link.
4. Smoke for 30 minutes, then brush with the spicy glaze every 15 minutes until cooked through (about 1 hour).
5. Remove from heat and season with salt and black pepper to taste.
Cooking Time: 60 minutes
Smoked Corn on the Cob with Chipotle Butter
Smoked Corn on the Cob with Chipotle Butter: A Spicy Twist on a Summer Classic!
Ingredients:
- 4 ears of corn, husked and silked
- 1/2 cup unsalted butter, softened
- 2 chipotle peppers in adobo sauce, minced
- Salt and pepper to taste
Instructions:
- Purposefully pit the corn cobs.
- Preheat your smoker to 225°F (or use a charcoal grill with wood chips for added smokiness).
- Smokey cook the corn for about 30 minutes, or until it’s slightly charred and tender.
- Melt the butter in a small saucepan over medium heat. Stir in the minced chipotle peppers and season with salt and pepper to taste.
- Slather the chipotle butter onto the smoked corn cobs.
Cooking Time:
- Smokey cooking time: 30 minutes
- Total preparation time: approximately 45 minutes
Enjoy your deliciously spicy Smoked Corn on the Cob with Chipotle Butter!
Oak-Smoked Whole Chicken with Rosemary
Elevate your chicken game with the rich flavor of oak-smoking, paired with the aromatic essence of rosemary. This simple recipe yields a tender and juicy whole chicken with a savory crust.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 1 cup wood chips (oak)
– 2 tbsp olive oil
– 4 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, chopped rosemary, salt, and pepper. Rub this mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in the smoker, breast side up. Close the lid and smoke for 2-1/2 hours or until the internal temperature reaches 165°F (74°C).
5. During the last 30 minutes of smoking, add wood chips (oak) to enhance the smoky flavor.
Cooking Time: 2-1/2 hours
Smoked Garlic Butter Shrimp Skewers
Elevate your gatherings with these succulent shrimp skewers smothered in a rich smoked garlic butter. This easy-to-make recipe is perfect for parties, barbecues, or even a quick weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 2 teaspoons smoked paprika
– 1 teaspoon lemon zest
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or oven to medium-high heat (375°F).
2. In a small bowl, mix together garlic, butter, smoked paprika, and lemon zest.
3. Thread shrimp onto skewers, leaving a small space between each.
4. Brush the garlic butter mixture evenly onto the shrimp.
5. Season with salt and pepper to taste.
6. Grill or bake for 8-10 minutes, or until pink and cooked through.
Cooking Time: 8-10 minutes
Servings: 4-6
Smoked Pulled Pork with Carolina-Style Sauce
This classic Southern recipe yields tender, flavorful pulled pork smothered in a tangy and sweet Carolina-style sauce. Perfect for BBQ gatherings or casual weeknight meals.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup wood chips (such as hickory or apple)
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup Carolina-style sauce (see below)
Carolina-Style Sauce:
– 1 cup mayonnaise
– 1/2 cup ketchup
– 2 tablespoons apple cider vinegar
– 1 tablespoon brown sugar
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and black pepper. Rub all over the pork shoulder.
3. Place pork in the smoker and cook for 8-10 hours, or until tender and easily shredded.
4. While pork is cooking, prepare Carolina-style sauce by whisking together mayonnaise, ketchup, apple cider vinegar, brown sugar, cayenne pepper, salt, and pepper.
5. Once pork is done, remove from heat and pull apart with two forks. Slather with Carolina-style sauce.
Cooking Time: 8-10 hours
Smoked BBQ Jackfruit Sandwiches for Vegetarians
Transform your taste buds with this innovative vegetarian take on traditional BBQ sandwiches, featuring tender jackfruit smoked to perfection and slathered in tangy BBQ sauce.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 1/4 cup BBQ sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– Salt and pepper, to taste
– 4 hamburger buns
– Coleslaw (optional)
Instructions:
1. Preheat your smoker or grill to 225°F.
2. In a large bowl, mix together jackfruit, BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Smoke the mixture for 4-5 hours, or until the jackfruit is tender and falls apart easily.
4. Split hamburger buns in half and toast on the smoker or grill.
5. Assemble sandwiches by spooning smoked jackfruit onto toasted buns. Top with coleslaw, if desired.
6. Serve immediately and enjoy!
Cooking Time: 4-5 hours (smoking time), plus additional time for assembling sandwiches.
Smoked Beef Short Ribs with Red Wine Glaze
Elevate your comfort food game with this rich and flavorful recipe that combines the tenderizing power of smoking with a deep, velvety red wine glaze. Perfect for a special occasion or cozy night in.
Ingredients:
– 4 pounds beef short ribs
– 1 cup wood chips (hickory or apple work well)
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1/4 cup honey
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Season short ribs with brown sugar, smoked paprika, and garlic powder.
3. Smoke for 4-5 hours, or until tender and falling off the bone.
4. In a small saucepan, combine red wine and honey. Bring to a simmer over medium heat.
5. Brush glaze onto short ribs during the last 30 minutes of smoking.
6. Rest for 10 minutes before serving.
Cooking Time: 4-5 hours (including smoking time)
Smoked Baked Beans with Brown Sugar and Bacon
This recipe combines the classic flavors of baked beans with the deep smokiness of bacon and a hint of brown sugar, creating a sweet and savory side dish perfect for barbecues and gatherings.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons smoked paprika
– 1 teaspoon ground mustard
– 1/2 teaspoon salt
– 4 slices of bacon, cut into 1-inch pieces
– 1 onion, chopped
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven or oven-safe pot, combine soaked and drained navy beans, brown sugar, apple cider vinegar, smoked paprika, ground mustard, and salt.
3. Add chopped onion and minced garlic on top of the bean mixture.
4. Lay bacon pieces on top of the bean mixture, slightly overlapping each other.
5. Cover with a lid or foil and bake for 6-8 hours or until beans are tender.
6. Remove from oven and let cool before serving.
Cooking Time: 6-8 hours
Smoked Venison Roast with Juniper Berries
This recipe brings together the rich flavor of smoked venison and the pungent, slightly sweet taste of juniper berries. The result is a tender and aromatic roast that’s perfect for special occasions.
Ingredients:
– 1 (2-3 pound) venison roast
– 1/4 cup kosher salt
– 1 tablespoon black pepper
– 2 tablespoons brown sugar
– 1 tablespoon juniper berry jam or 1 teaspoon dried juniper berries
– 1 cup wood chips (your choice of hardwood, such as hickory or apple)
– 1 cup liquid smoke (optional)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together salt, black pepper, and brown sugar.
3. Rub the mixture all over the venison roast, making sure to coat it evenly.
4. Place the roast in the smoker and close the lid. Smoke for 8 hours or overnight.
5. After 6 hours, add wood chips to the smoker to enhance the flavor.
6. If using juniper berries, sprinkle them over the roast during the last 30 minutes of cooking.
7. Remove the roast from the smoker and let it rest for 10-15 minutes before slicing.
Cooking Time: 8 hours
Smoked Cream Cheese with Everything Bagel Seasoning
Elevate your bagels or crackers with this rich and savory smoked cream cheese infused with the perfect blend of everything bagel seasoning. Perfect for a quick snack or as a topping for your favorite dishes.
Ingredients:
– 8 ounces cream cheese, softened
– 1 tablespoon smoked paprika
– 1 teaspoon everything bagel seasoning
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the softened cream cheese and smoked paprika. Mix until smooth.
2. Add the everything bagel seasoning and mix until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 0 minutes (no cooking required)
Summary
Get ready to elevate your smoking game! This article features 21 mouth-watering recipes perfect for beginners, all using Little Chief Smoker. From sweet and savory to spicy and smoky, these dishes showcase the versatility of this smoker. Try your hand at Smoked Maple-Glazed Salmon, Hickory-Smoked Baby Back Ribs, or Applewood-Smoked Turkey Breast. Or, go bold with Mesquite-Smoked Beef Brisket or Pecan-Smoked Pork Shoulder. Whether you’re a meat-lover or vegetarian, there’s something for everyone in this collection of delicious recipes.
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