Smoker Recipes

Real-deal barbecue is cooked low and slow in a smoker. Try it at home with these smoked recipes from Food Network chefs.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

©2012 Food Network

Pat's Smoked Pork Chops

The Neelys use charcoal and applewood chips to add depth and smokiness to their grilled pork chops. Top the cooked chops with Gina's Buttermilk BBQ Sauce for a tangy finish that's out of this world.

Get the Recipe: Pat's Smoked Pork Chops

Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce

Swordfish is mildly sweet, but its dense, steak-like texture holds up nicely on the grill. Bobby uses maplewood chips to achieve a bold, smoky flavor, which works nicely with the garlic and lemon zest in the white clam sauce.

Get the Recipe: Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce

Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon

Bobby trades wood chips for spices (whole cloves, cardamom pods and cinnamon sticks) to create a flavorful Indian-inspired smoked chicken.

Get the Recipe: Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon

Smoked Ribs with Carolina-Style BBQ Sauce

When faced with a throwdown against an acclaimed North Carolina pitmaster, Bobby put up these meaty St. Louis-style pork ribs with a tangy cider vinegar-based sauce.

Get the Recipe: Smoked Ribs with Carolina-Style BBQ Sauce

Alton's Smoked Salmon

Smoking isn't just for ribs. Follow Alton's lead to make fantastic smoked salmon at home.

Get the Recipe: Smoked Salmon

Oklahoma Joe's Smoked Brisket Flat

This 5- to 8-pound flat-cut brisket is rubbed down with spices and then smoked for 5 to 7 hours over hickory or oak for maximum, true barbecue flavor.

Get the Recipe: Oklahoma Joe's Smoked Brisket Flat

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

For the ultimate tender, moist barbecue brisket, Bobby makes sure not to trim away the fat to begin with; he coats the meat in spices and then smokes it at a low temperature over indirect heat for hours.

Get the Recipe: Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

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