Masterbuilt Smoker Recipes For Smoker Cooking: Masterbuilt Smoker Recipes Cookbook For Smoking Meat Including Pork, Beef, Poultry, Fish and Wild Game

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Masterbuilt Smoker Recipes for Smoker Cooking: Masterbuilt Smoker Recipes Cookbook for Smoking Meat Including Pork, Beef, Poultry, Fish, and Wild Game Assistant Professor Of Religion Jack Downey & Jack Downey CreateSpace Independent Publishing Platform (2016) Tags: Kindle Unlimited

Enjoy beautiful full color photos. "Masterbuilt Smoker Recipes Cookbook" is for beginners or advanced backyard chefs wanting to smoke beef, pork, poultry, fish or wild game. These smoker recipes are for mouth watering smoke flavored meats that will have you smoking like a pro in no time at all. The smoker cooking recipes can be used for electric smoker recipes, butane smoker recipes, charcoal smoker recipes and pit smoker recipes. Included are numerous special rub recipes and sauce recipes for endless variations of wood flavor smoked meats. The Types of Wood and Measurement Equivalent charts will make preparation simple and easy. Be sure buy the Masterbuilt Smokers Recipes Cookbook For Smoked Vegetables.

Masterbuilt Smoker Recipes For Smoker Cooking Masterbuilt Smoker Recipes Cookbook For Smoking Meat Including Pork Beef, Poultry, Fish and Wild Game by Jack Downey © 2016

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Table of Contents Table of Contents Recipe For A Home Masterbuilt Smokers Smokers Measurement Equivalents Types of Woods Pork Recipes Hickory Bourbon Spareribs Country Style Pork Ribs Onion Mix Ribs Hot Mama Ribs Low Cost Pork Ribs Spicy Baby Back Ribs Hot Ribs Mustard Honey Ribs Memphis Style Pork Ribs Beef Hawaiian Spareribs Smoked Rib Tips Low Cost Beef Short Ribs South Of The Border Ribs Spices and Herbs Ribs

Mustard Rub Brisket Smoked Prime Rib Korean Style Ribs Spicy Jalapeno Ribs Poultry Cajun Smoked Beer Can Chicken Lemon Lime Chicken Buffalo Chicken Easy Beer Can Chicken Easy Chicken Breasts Easy Chicken Legs Easy Chicken Wings Applewood Smoke Chicken Hickory Smoked Chicken Fish Basic Smoked Fish Washington Salmon Hot Smoked Swordfish Cedar Plank Salmon Smoked Bacon Oysters Wild Game Bacon Wrapped Dove Home Smoked Venison Smoked Pheasant

Venison Jerky Apple Smoked Duck Breast Marinated Wild Goose

Recipe For A Home a half of cup of friendship add a cup of thoughtfulness very lightly beaten in a bowl of loyalty with a cup of faith one of hope and one of charity. be sure to add a spoonful each of gaiety that sings and also the ability to laugh at little things. moisten with the sudden tears of heartfelt sympathy baked in a good natured pan and serve repeatedly.

Masterbuilt Smokers Masterbuilt backyard smokers are top of the line smokers. Their slow-cooking goodness attracts family, friends and good times. Whether it’s salmon, jerky, chicken or beef, no matter the food, people will follow the smoke that signals homemade succulence. The delightfully smoky aroma that permeates from the Masterbuilt smokers has a way of making friends and family flock around the smoker in the spirit of good times and good food! The first generation of smokers. Style and convenience, with a built in front display, it will blend into any environment stylishly. The second generation of smokers. Sporting a new controller and Stainless Steel options, smokers will enjoy the easy cleanup and improved smoking performance. Basic Tips Fill the water bowl ¾ full. Keep a spray bottle of water close for safety. Soak the wood or wood chips for at least an hour. Always use a quality meat thermometer to check your meats. Preheat the smoker to 225 degrees. Slow smoke all your meats at 225 degrees F. The longer you soak your meats in marinade the more flavor. You can use tin foil to collect the drippings for moisture or basting. Foil also keeps the smoker cleaner.

Smokers

There are two basic types of smokers: vertical water smokers and horizontal dry or pit smokers. Charcoal, hardwood, electricity, wood pellets and propane. There are advantages and some disadvantages to these different fuels depending on your preference. Charcoal and wood chips are more traditional and typically provide a more authentic flavor to your cooking. Vertical and Horizontal Smokers Typical Features Heavy-gauge metal, usually steel. Smooth porcelain enamel inside and out for durability. Tight-fitting lid to hold in smoke and heat. Built-in temperature gauge to monitor heat inside. Access to lower half of barrel for ease of adding wood, water, or charcoal as needed. Trays for catching and disposing of ashes. Vents to adjust the temperature. Built in thermometers to tell you how hot the smoker is Water pan placed above heat source.

One or more grill racks are above the water pan in vertical water smokers. Smokers can be fueled by charcoal, hardwood, electricity, wood pellets or propane. Wood chips or chunks of wood are placed on heat source to enhance desired smoky flavor. Water adds moisture to smoking process. Soaking the wood or chips in water keeps them from burning and provides more smoke.

Measurement Equivalents Teaspoon Measurements

3 teaspoons = 1 tablespoon Tablespoon Measurements

dash or pinch = less than 1/8 teaspoon 1 tablespoon = 3 teaspoons 1 tablespoon = 1/16 cup 2 tablespoons + 2 teaspoons = 1/6 cup 4 tablespoons = ¼ cup 5-⅓ tablespoons = ⅓ cup 8 tablespoons = ½ cup 10 tablespoons = cup 12 tablespoons = ¾ cup 16 tablespoons = 1 cup 2 tablespoons = 1 fluid ounce Cup Measurements

1 cup = 8 fluid ounces 1 cup = ½ pint 2 cups = 1 pint 4 cups = 1 quart Quart Measurements

4 quarts = 1 gallon Ounce Measurements

16 ounces = 1 pound

Types Of Woods ALDER: for Pacific salmon, also good for seafood, pork, poultry, and other white meats, light and sweet flavor. ALMOND: Nutty and sweet smoke flavor, light ash, great on all meats. APPLE: light and fruity, works well for the same foods as alder. APRICOT: Milder and sweeter than Hickory. Great on Chicken, Turkey, Pork, Fish. CHERRY: a mild and fruity wood, suited to almost everything from beef to chicken to pork and salmon. GRAPEVINE: tart, good with poultry, red meats, and wild game. HICKORY: stronger rich flavor, great on red meat and wild game. MAPLE: sweet and mild, great for pork and poultry. MESQUITE: a strong wood, bitter, great for red and dark meats. OAK: good for any full-flavor meat, including mutton and wild game. PEACH: sweet woodsy flavor, milder and sweeter than Hickory. All meats, Beef, Chicken, Turkey, Pork, and Fish. PEAR: lightly sweet, woodsy flavor. Poultry, Game Birds, Pork. PECAN: more flavor than fruit trees, but less than hickory and mesquite. Good for all meats. PLUM: Milder and sweeter than Hickory. Great on Chicken, Turkey, Pork, Beef and Fish.

Warning!!! Never use lumber scraps, either new or used. You don't know for sure what kind of wood it is; second, the wood may have been contaminated. Never use any wood that has been painted or stained. Do not use wood scraps from a furniture manufacturer as this wood chemically treated. Never use any wood that has been painted or stained. Never use wood from old pallets. Many pallets are treated with chemicals that can be hazardous to your health and the pallet may have been used to carry chemicals or poison. Avoid old wood that is covered with mold and fungus that can impart a bad taste to your meat.

Pork Recipes

Notes

Hickory Bourbon Spareribs

Ingredients One-half cup of Jim Beam One-half cup brown sugar One can of beer Two tablespoons soy sauce Two tablespoons Worcestershire sauce One tablespoon chopped garlic One teaspoon black pepper Mix together well Directions Heat the marinade ingredients in a saucepan, bringing to a boil and dissolving the sugar completely. Allow to cool. Marinate a whole spare rib slab overnight in the Jim Beam juice. Remove the slab from the marinade and allow it to drain. Pat dry. Soak hickory or mesquite wood chips in water for 1 hour. Preheat the grill to 225 degrees F. Now put the marinade in a saucepan and bring to a boil, reducing to half. Add one cup of tomato sauce, one quarter cup of cider vinegar, two tablespoons of molasses and continue to simmer until it thickens. Coat the ribs and place on the grill.

Turn over every 30 minutes and baste. Cook until they tear easily. About 6-8 hours. Jim Beam can flavor these smoked bourbon spareribs with that down home backwoods taste. The earthy taste of the Jim Beam marinade also creates a fine sauce for dipping.

Country Style Pork Ribs

Ingredients 1/4 cup of onion powder 2 tablespoons of Kosher salt 1 tablespoon of black pepper 1 tablespoon of sugar 1 teaspoon of mustard powder 1 teaspoon of allspice Mix all the ingredients together Directions Coat the mixture onto the ribs. Cover and refrigerate them for at least two hours or overnight if possible. Heat the smoker up to 225 degrees. Use your favorite smoking wood. Soak for 1 hour in water. Cook 4-6 hours and until they reach 165-180 degrees for tenderness. They should tear apart easily work done with a fork.

Onion Mix Ribs

Ingredients rack of pork spare ribs 2 packages of onion soup mix favorite BBQ rib rub or sauce 4 cups of water Directions Mix up two package of onion soup mix to four cups of water. Make an aluminum foil boat to hold the ribs and onion soup mix. Preheat the grill to 225 degrees F. Soak mesquite wood chips in water for 1 hour. Place the ribs on the grill. Turn over every 30 minutes and baste. After 2 hours put the ribs in the foil bone side up, and pour enough liquid to cover the bottom 1/2 the height of the ribs. Turn the ribs over every 30 minutes. Smoke 6-8 hours. Done when they tear easily apart with a fork.

Hot Mama Ribs

Ingredients 1 cup brown sugar 1/2 cup paprika 21/2 tablespoons of ground black pepper 2 1/2 tablespoons 1 tablespoon mustard powder 1 1/2 tablespoons chili powder 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1 teaspoon cayenne 1 can El Pato or Tabasco sauce Directions Mix the ingredients together well. Brush the ribs with the mixture. Let stand for 1 hour. Preheat the grill to 225 degrees F. Soak fruit wood chips in water for 1 hour. Place the ribs on the grill. Flip over and baste every 30 minutes. Cooking time is about 6-8 hours. Done when they tear easily apart with a fork.

Low Cost Pork Ribs

Ingredients Country style pork ribs One bottle of your favorite BBQ sauce Salt and pepper garlic powder onion powder Directions Soak your favorite wood chips in water for 1 hour. Preheat the smoker to 225 degrees F. Season the ribs with a shake of salt and pepper. Sprinkle garlic powder, onion powder generously. Brush the sauce on and place on the smoker. Place on the grill bone side down. Flip over every 30 minutes adding baste. Cook at 225 degrees for 6-8 hours They will tear easily when fully cooked with a fork.

Spicy Baby Back Ribs

Ingredients 3 tablespoons black peppercorns 3 tablespoons brown sugar 1 tablespoon of mustard seeds, black 2 teaspoons canning salt 2 teaspoons red pepper flakes dozen or so Juniper berries 4 cloves chopped 3 tablespoons good quality balsamic vinegar Directions Grind the rub ingredients. Crush the garlic and salt until paste-like. Mix in the juniper, mustard and black pepper. Combine the oil and balsamic vinegar with the spices and mix. Rub the mixture into both sides of the slabs. Wrap in plastic wrap and refrigerate 1 to 4 hours. Use your favorite wood soaked in water for 1 hour. Cook turning every 30 minutes. 6-8 hours cooking time. Baste once with a peanut oil, balsamic vinegar mixture about an hour before they're done.

Hot Ribs

Ingredients slab of ribs two tablespoons of chili powder two tablespoons brown sugar two teaspoons of cider vinegar six ounces of tomato sauce. Directions Soak your favorite wood chips in water for 1 hour. Preheat the grill to 225 degrees F. Season each slab of ribs with two teaspoons of the fresh ground chili powder. In a small saucepan combine the remaining chili powder, the brown sugar, vinegar and tomato sauce. Bring to a gentle simmer, stirring constantly. Continue to simmer for five minutes, then remove from heat and cover the pan. Coat the ribs with the sauce. Place the ribs on the grill. Flip every 30 minutes baste Cook the spicy hot ribs for 6-8 hours. Fully cooked when they tear apart easy with a fork.

Mustard Honey Ribs

Ingredients One slab of pork spareribs One bottle of spicy brown mustard One tablespoon of honey One tablespoon paprika Two teaspoons onion powder One teaspoon garlic powder One teaspoon black pepper Directions Combine the mustard, honey and spices, mixing well. Preheat the grill to 225 degrees F. Soak hickory wood in water for 1 hour. Rub the mustard plaster onto all sides of the spare rib slab and place on the grill. Stir the rest together for a sweet and spicy honey mustard sauce Place the ribs on the grill. Turn the ribs over and baste every 30 minutes with the sauce. Smoke until the ribs are tender or until they tear easy with a fork. Cooking time is about 6-8 hours.

Memphis Style Pork Ribs

Ingredients Spare rib slab Two tablespoons paprika One tablespoon kosher salt One tablespoon onion powder One tablespoon garlic powder One-half teaspoon ground black pepper Directions Mix up these ingredients and coat the slab of ribs. For more flavor marinate the them in a beer and hot sauce marinade for a couple of hours before seasoning with the rib tip rub for extra flavor. Smoke the beef ribs at a temperature of 225 degrees F. Soak mesquite wood in water for 1 hour. Place the ribs on the grill. Turn over every 30 minutes and season. Their done when they tear easily apart Normally about 6-8 hours.

Beef Cuts

Notes

Hawaiian Spareribs

Ingredients One cup pineapple juice One cup tomato sauce One-half cup sugar One-quarter cup teriyaki sauce One-quarter cup lemon juice One tablespoon onion powder One teaspoon salt One teaspoon black pepper One-half teaspoon powdered ginger Directions Combine all of the BBQ sauce ingredients in a saucepan and bring to a boil. Reduce the heat to low and continue boiling until the sauce is slightly thickened. Take a slab of spare ribs and marinate it for 2 hours in unsweetened pineapple juice. Drain well, then season with salt, pepper and just a touch of powdered ginger. Soak guava or cherry wood chips in water for 1 hour. Preheat the grill to 225 degrees F. Put on the grill. Turn every 30 minutes and baste.

Cooking time is 6-8 hours. For authentic flavor use guava wood soaked in water for 1 hour. Use Cherry wood as a second choice.

Smoked Rib Tips

Ingredients Two tablespoons paprika One tablespoon kosher salt One tablespoon onion powder One teaspoon garlic powder One-half teaspoon ground black pepper Directions Mix up these ingredients and lightly coat the rib tip sections. For more flavor marinate the rib in a beer and hot sauce marinade for a couple of hours before seasoning with the rib tip rub. Slice the rib tips into two inch sections. Season the pieces with the dry rub. Preheat the grill to 225 degrees F. Soak with hickory wood soaked in water for 1 hour. Place on the grill. Turn over and season or marinate every 30 minutes. Smoke until tender usually 5-6 hours. They will tear easy with a fork when done.

Low Cost Beef Short Ribs

Ingredients 4 pounds of beef short rib 2 tablespoons of kosher salt 2 tablespoons of black pepper 1 tablespoon of garlic powder 2 teaspoons of celery salt. Preheat the smoker to 225 degrees F. Soak your favorite wood chips in water for 1 hour. Directions Combine the spices and salt together. Then rub into the meat. Place on the grill. Season and turn over every 30 minutes. Their done when they tear easily apart with a fork. Cooking time is about 6-8 hours.

South Of The Border Ribs

Ingredients one package of your favorite taco seasoning one tablespoon of onion powder one teaspoon of garlic powder one teaspoon of black pepper one-half teaspoon of cumin 1 small can tomato paste and one-half teaspoon (or to taste) of cayenne pepper. Directions Mix together all of the spices. Coat the slab of beef ribs with the mixture, and wrap them it in plastic wrap. Refrigerate overnight. Preheat the smoker to 225 degrees F. Soak your favorite wood preferably oak for 1 hour. Place on the grill. Flip every 30 minutes and baste. Baste the ribs every time with a mixture of one cup water (or beer), two tablespoons vegetable oil, one tablespoon of vinegar, and one tablespoon of the rib rub seasoning. Cook 6 to 8 hours.

Their done when they tear apart easily.

Spices and Herbs Ribs

Ingredients 3 tablespoons of onion powder 3 tablespoons of white sugar 2 tablespoons of garlic powder 2 tablespoons of Old Bay seasoning 1 tablespoon black pepper 2 teaspoons of celery salt 2 teaspoons paprika 2 teaspoons oregano 1 teaspoon kosher or canning salt 1/2 teaspoon cayenne pepper 1/2 teaspoon powdered sage 1/2 teaspoon of ground nutmeg Directions Mix all of the ingredients together well. Apply a light coat to the ribs and rub it in. Sprinkle on another coat, shaking off what doesn't stick. A light coating is fine. Refrigerate overnight so the flavors can get deep into the meat. If desired you can just put them on the smoker. Preheat the smoker to 225 degrees F. Soak mesquite wood in water for 1 hour.

Place the ribs on the grill. Flip the ribs over every 30 minutes. Baste every time as you smoke the ribs. When the meat tears easily with a fork, they're done. Cooking time is 6-8 hours.

Mustard Rub Brisket

Ingredients 1 brisket spicy mustard salt and pepper to taste garlic powder to taste onion powder to taste Directions Lay the brisket fat side up on the cutting board. Score the fat with a crosshatch pattern. It gives the juices and the rub a place to soak up. Rub spicy mustard all the brisket. Flip the brisket over and add more mustard. Season with salt and pepper, garlic powder and onion powder to your taste. Preheat the smoker to 225 degrees F. Soak your favorite wood chips in water for 1 hour. Place the brisket on the smoker. Turn over every hour and baste with a little mustard sauce. Done at 195°F in the thickest part.

Smoked Prime Rib

Ingredients 2-3 lb prime rib roast Olive or vegetable oil Salt and pepper to taste Onion powder to taste Garlic powder to taste Directions Remove the fat then lay the meat down. Pour olive or vegetable oil onto the meat and brush it all over the top and sides. Apply your favorite sauce or rub. Setup your smoker for cooking at around 225°F I recommended hickory wood for flavor. Soak the wood for 1 hour in water. Place the prime rib on the grill. Baste and turn over every 30 minutes. Cook Time: 5-6 hours. Meat is fully cooked when the internal temperature reaches 140°F. in the thickest section.

Korean Style Ribs

Ingredients beef rib lets Korean Rib Marinade One-half cup soy sauce One-quarter cup sugar One-quarter cup rice vinegar Two tablespoons sake Two tablespoons sesame oil Four thinly sliced green onions, including the tops One teaspoon of grated fresh ginger root Six cloves of garlic, finely chopped One-half teaspoon black pepper Directions Combine the marinade ingredients and add to three pounds of beef short ribs. Marinate overnight, or up to 36 hours in the refrigerator. Remove the ribs from the marinade. Strain the marinade and bring the liquid to a boil in a pan. Add one cup of sake to the marinade liquid and use this to baste the ribs as they smoke. Smoke the ribs at 225 degrees Fahrenheit. Soak your favorite chips in water for 1 hour. Place on the grill. Turn over and baste every 30 minutes.

Cooking time is 5-6 hours. Their done when they tear apart easily with a fork.

Spicy Jalapeno Ribs

Ingredients one quart of water 1/2 cup of cider vinegar 1/4 cup of white sugar 1/4 cup of vegetable oil 2 teaspoons of kosher salt 1 teaspoon of white pepper 1/2 pound of chopped Jalapeno peppers Directions Add all ingredients to a saucepan and bring to a boil. Simmer for five minutes, and slowly cool to room temperature. Refrigerate the marinade until it's 45 degrees Fahrenheit or less. Soak the ribs in this mixture for at least twenty four hours. A longer soak in the marinade will add more flavor. Remove the ribs from the marinade. Don't rinse them. Preheat the smoker to 225 degrees F. Soak your favorite wood chips in water for 1 hour. Place in the smoker. Turn over and baste every 30 minutes. Cooking time is 6-8 hours.

Smoke until the ribs tear apart easily with a fork. Boil the jalapeno marinade for five minutes and strain, reserving the liquid. This will be basting liquid for the ribs. Baste the ribs with this jalapeno marinade mixture every thirty minutes.

Poultry Cuts

Notes

Cajun Smoked Beer Can Chicken

Ingredients 3 or 4 pound chicken 3 Cloves of Garlic few pieces of chopped onion Beer of your choice Injection Ingredients 1/2 cup melted butter (room temperature) 2 tablespoons of hot seasoning, more for a spicier chicken 1-teaspoon garlic powder Rub Ingredients olive oil favorite hot seasoning to cover the outside of the chicken. Mop Ingredients 1 cup of apple Cider 1/2 cup of olive oil a Spray Bottle Spray Bottle Mix all injection ingredients together. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.

Rub the chicken down with olive oil, and apply an even layer of seasoning on the bird. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can. Preheat your smoker to about 225 F degrees. Use hickory for smoking the chicken. Soak the wood in water for 1 hour. Place the bird on the can in the smoker. It should sit up by itself. You may have to prop the legs forward to make it sit up. Mix the mop ingredients in the spray bottle and shake before each use. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist. Smoke the chicken for 4-5 hours or until the internal temperature of the breast meat reaches 175 F degrees.

Lemon Lime Chicken

Ingredients 1 5 pound whole chicken 4 cups Lemon-Lime Tequila Mix (1 tablespoon garlic powder 1 tablespoon onion powder 1-tablespoon cayenne Lemon Pepper Directions Combine seasonings and tequila mix. Place the whole chicken into a large resealable plastic bag. Add marinade to bag, seal the bag, and place in the refrigerator for about 6 hours. Heat smoker to 225 degrees F. Soak mesquite wood chips in water for 1 hour. Remove chicken from the bag and place it on the grill grate. Sprinkle lemon pepper on the chicken, lightly coating it. Brush the chicken with olive oil or butter every 30 min. Cook 4 hours, or until the internal temp reaches 175 degrees F.

Buffalo Chicken

Ingredients 1 whole chicken 1 cups cayenne pepper seasoning 1/2 cup of water 1/3 cup of chopped onion 1 chopped garlic 1/3 cup chopped tomato 1/2 cup white vinegar 1 stick butter 1 bottle Louisiana Hot Sauce 2 tablespoons lemon juice or half the juice of a lemon 1 teaspoon of honey 1/4 cup of ketchup Rub Ingredients 2-3 tablespoons oil (vegetable, canola, or olive) 2 tablespoons onion powder 2 tablespoons cayenne pepper 2 teaspoons paprika 2 teaspoons garlic powder or 2 crushed garlic cloves 2 teaspoons Lawry’s seasoning salt 1-1/2 teaspoons black pepper Directions Mix your seasoning ingredients together in a bowl. Rub the chicken inside and outside with the buffalo seasoning.

Mix all of the buffalo sauce ingredients together using medium-low heat to melt the stick of butter. Inject the bird with seasoning. Preheat the smoker to 225 degrees F. Soak mesquite wood in water for 1 hour. Place the chicken on the grill. Turn over and baste every 30 minutes. Smoke the chicken for 3 hours and check every hour after that with a meat thermometer. Stick it in the deepest part of the buffalo chicken breast and check for a temperature of 165 degrees.

Easy Beer Can Chicken

Ingredients 1 whole chicken 1 16 ounce can of your favorite beer (drink half) 1 beer can chicken stand (optional) tablespoons oil (vegetable, olive, or canola) 1/4 cup coarse salt 2 tablespoons chili powder 1/4 cup dark brown sugar 1/4 cup sweet paprika 2 tablespoons freshly ground black pepper Preheat the smoker to 225 degrees F. Soak mesquite wood in water for 1 hour. Directions Mix all of the rub seasoning ingredients together and rub them all over the chicken inside and out. Drink half of a 16 ounce can of beer and take the top lid it, or punch extra holes in the lid. Lower the bottom open cavity of the chicken on the beer can so it is standing straight up. Smoke until it reaches 160°F - 165°F internally. Use a meat thermometer.

A 4 pound chicken will usually take around 2-3 hours or more to smoke.

Easy Chicken Breasts

Ingredients 5 pound bag of chicken breasts 2 teaspoons salt 2 teaspoons paprika 2 teaspoons garlic powder 2 teaspoons garlic salt 2 teaspoons black pepper 1 teaspoon dried thyme 1 teaspoon dried oregano 4 tablespoons brown sugar 1 bottle of your favorite barbecue sauce Directions Mix all of the chicken seasonings together in a mixing bowl along with barbecue sauce. Coat the chicken with the mix. Preheat the smoker to 225 degrees F. Soak mesquite wood in water for 1 hour. Place the chicken breasts on your smoker. Flip over and baste every 30 minutes. Internal temp 160 degrees.

Easy Chicken Legs

Ingredients 6 chicken legs 1 cup olive oil 1 tablespoon cayenne pepper 1 tablespoon paprika 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon pepper Directions Mix all dry seasoning ingredients together in a mixing bowl. Rub olive oil all over the chicken legs. Smoke at 225 degrees F. for 2-3 hours. Soak your would chips in water. Place the chicken on the grill. Rotate or turn them every 30 minutes. Total cooking time is 3 to 4 hours. Done when they reach an internal 165 degrees.

Easy Chicken Wings

Ingredients 5 pounds of chicken wings 3 tablespoons oil (olive, canola, or vegetable) 2 1/2 tablespoons black pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon seasoning salt 2 tablespoons chili powder 2 tablespoons red pepper flakes Directions Mix the ingredients together well. Coat your chicken wings with the rub ingredients. Use a bag Preheat the smoker to 225 degrees F. Soak Apple, pecan, or cherry fruit wood for 1 hour Arrange the wings on the grill. Flip over every 30 minutes and baste every time. Smoked chicken wings take about 1 1/2 to 2 hours. Smoke the wings until they reach 160 degrees

Apple Wood Smoked Chicken

Ingredients 2 whole chickens 5 lbs each 2 teaspoons salt 2 teaspoons paprika 2 teaspoons garlic powder 2 teaspoons garlic salt 2 teaspoons black pepper 1/2 teaspoon cayenne pepper 1 bottle of zesty Italian dressing Directions Mix all of your ingredients in a large mixing bowl. Soak the chickens in the mixing bowl or a large gallon baggie for 12 hours. Preheat grill to 225 degrees F. Use apple wood for flavor. Soak for 1 hour in water. Place the chickens on the grill. Rotate the chicken every 30 minutes and baste. Cook until the internal temperature is 160 degrees or tender with a fork. Cook for 3-4 hours.

Hickory Smoked Chicken

Ingredients 1 large whole chicken (4 pounds) 2 teaspoon salt 2 teaspoons black pepper 2 teaspoons paprika 2 teaspoons dried thyme 2 teaspoons garlic salt 2 teaspoons lemon pepper 2 teaspoons cayenne pepper 6 tablespoons olive oil Hickory wood chunks Apple wood chunks Directions Soak your hickory and apple wood chunks in water for a couple hours to allow them to smolder instead of burn out quickly. Light your smoker until it warms to 225 degrees F. Mix all of the chicken seasonings together in a mixing bowl and rub them on the chicken. Place the chicken on your smoker and shut your grill lid. Leave the vents on your smoker at least a quarter of a turn open. Check your chicken after an hour to make sure it is cooking correctly and that the temperature in your smoker is still holding at about 225 degrees F.

Total cooking time for a whole chicken varies but will likely be 4-5 hours. Check the internal temperature of the chicken with a meat thermometer. You are looking for a temperature of 160 degrees in the middle of the breast.

Fish Filleting

Notes

Basic Smoked Fish

Ingredients 2 fish fillets 1 pound each (bluefish, mackerel, salmon, haddock) 1 quart liquid brine Directions Place the fish fillets in a ceramic, glass or stainless-steel bowl with the brine. Cover and refrigerate about 6 hours, or overnight. Remove and rinse them under running water quickly to remove surface salt. Dry about 3 hours. Season to your tastes. Preheat the smoker to 225 degrees F. Soak mesquite wood chips in water for 1 hour. Place fillets on the smoker skin side down. Use tin foil collect the moisture. Turn over 1 time in an hour. Cooking time should be about 1 hour.

Washington Salmon

Ingredients 4 lbs salmon fillets 3 Quarts cold water 1 quart soy sauce 1 1/2 cups brown sugar 1 cup pickling salt 1 cup granulated sugar 1/2 cup honey 1 tbs cloves garlic, crushed 1 tbs onion powder 1 tbs Old Bay Seasoning 2 tbs white pepper Directions Add the sugar to one quart of the water. Heat the mixture until sugar has completely dissolved, stirring often. Remove from the heat and add honey, stirring until dissolved. Add the garlic, onion powder, pepper and old bay and cover the pan. Let it steep for 5 minutes. Add the spice-syrup mixture, the salt, and the soy sauce to the remaining two quarts of water and stir until the salt is dissolved. Refrigerate the brine overnight. Now prep the salmon. Remove the pin bones out if they are present. Cut the salmon into 2-inch wide pieces and soak the fish to the brine.

Brine will take from six to twelve hours, depending on the thickness of the salmon. Salmon over one inch thick should brine for eight to twelve hours. For thinner salmon, six to eight hours is fine. Remove the salmon from the brine, rinsing quickly. Preheat the grill to 225 degrees F. Soak fruit wood in water for 1 hour. Arrange on the grill and start smoking. Turn over in 30 minutes and baste. Cook until tender with a fork. About 1 hour.

Hot Smoked Swordfish

Ingredients swordfish 1 cup kosher salt 1 cup sugar 2 tablespoons black peppercorns One 4-inch-thick chunk swordfish loin, skin removed 2 to 3 tablespoons canola oil White Clam Sauce 2 dozen little neck clams 2 tablespoons canola oil 3 cloves garlic, mashed to a paste with a little salt 1 small serrano chile, finely diced 1 cup white wine 1 tablespoon cold unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish Zest of 1 lemon Salt and freshly ground black pepper Swordfish Stir together 8 cups water, the salt, sugar and peppercorns in a pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours. Remove the swordfish from the brine and rinse well under cold water dry and allow to air dry for at least 1 hour. Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Soak maple wood chips for 1 hour and preheat the grill to 225 degrees F.

Place the swordfish on the grill. Turn over after 1 hour. Smoke for about 2 hours. Use tin foil to collect the drippings. For the clam sauce Remove the meat from half the clams and chop roughly. Heat the canola oil in a medium saucepan over high heat. Add the garlic and chile and cook for a few seconds. Add the chopped clams and cook, stirring, for another minute. Add the wine, bring to a simmer and cook until reduced by half. Add the whole clams, cover the sauce pan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter. Remove from the heat and stir in the chopped parsley and lemon. Taste, and season with salt and pepper. Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.

Cedar Plank Salmon

Ingredients 4 or 6 salmon fillets 2 cedar planks 1 tablespoon of lemon juice per salmon fillet 1 lemon (sliced) 1 1/2 tablespoons of garlic and herb seasoning per salmon fillet 1 or 2 bags of wood chips of your choice Directions Soak your cedar planks and wood chips for 1 hour. Preheat the smoker to 225 degrees F. Combine your garlic and herb seasoning with the lemon juice and rub into both sides of each fillet. Put your salmon fillets on the cedar planks and put them in the smoker at 225 F. degrees. Place a slice or two of the lemon on top of each salmon fillet. Check the salmon every 30 minutes. It should take about 2 to 2 1/2 hours depending on the temperature. Smoke until tender with a fork.

Smoked Bacon Oysters

Ingredients 5-6 oysters per person Bacon, thin cut Toothpicks Directions Cook at 225°F with a fruit wood for flavor. Soak the wood in water for 1 hour. Remove and clean the oysters from their shells. Sprinkle with your favorite seasonings. Wrap each oyster in the bacon strips. Pierce the bacon wrapped oysters through with a toothpick to hold everything in place. Sprinkle more seasoning on the bacon wrapped oysters and place on the smoker. Cook for about 1 hour and 45 minutes or until the bacon starts looking brown and crisp.

Wild Game

Notes

Bacon Wrapped Dove

Ingredients 10 dove breasts. (Carve out the breast bone) 1 Bottle of Italian Salad dressing 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 Tablespoon of Cajun seasoning 1 Tablespoon of freshly cracked pepper 20 jalapeño slices 7 slices of bacon stretched and cut into thirds 20 toothpicks soaked in water for at least 30 minutes. Directions Trim all fat and bullet trauma off of the dove breasts. Trim each dove breast off of the breast bone. Stretch each piece of bacon and cut into 3 equal pieces.(1 bacon strip is enough for 3 dove breasts) Place a jalapeño slice next to each breast, wrap with bacon, and push a toothpick through to lock in place. Place each wrapped dove breast in the marinade for about 4 hours. Preheat the smoker to 225 degrees F. Soak apple wood in water for 1 hour. Place on smoker. Rotate every 30 minutes.

Cook until bacon is crisp.

Home Smoked Venison

Ingredients One-quarter cup Worcestershire sauce One-quarter cup Soy Sauce One can of beer One quarter cup of maple syrup One teaspoon black pepper One half tsp onion powder and garlic powder One quarter cup of brown sugar One half teaspoon (or to taste) of powdered cayenne pepper Directions Mix the ingredients in a large bowl. Then cut the venison is into bite sized pieces. Soak in a flavorful marinade. Marinate the venison for at least four hours, or overnight if you like. Remove the meat from the marinate. Wrap each morsel with a half slice of bacon, securing it with a toothpick. Soak the toothpicks in water for a while so they don't turn to ashes. Preheat the smoker to 225 degrees F. Soak cherry wood in water for 1 hour. Place on the grill. Turn over every 30 minutes and baste. Smoke until the meat reaches an internal temperature of 165 degrees.

You can make a small slit in the center to make sure it's fully cooked too.

Smoked Pheasant

Ingredients 2 whole pheasant breasts, skinned 3 pieces skin from leg quarters 1 quart cold water 3 Tbs kosher salt 1 Tsp onion powder 1 Tsp garlic powder 1 Tsp dried parsley 1/2 Tsp white pepper 1/2 Tsp paprika Directions The pheasant is soaked in a weak brine overnight, seasoned, wrapped in the chicken skin, and smoked. Dissolve the salt in the cold water to make the brine. Soak the pheasant in the brine overnight, but no more than eight hours. When the birds are finished brine, rinse them and dry them off with paper towels. Mix up the spices and season the breasts lightly on all surfaces. Wrap the chicken skin over the pheasant so it's covered completely on top. When the skin is in place, secure it with toothpicks.

Dust a little more of the spice mix onto the skin. Preheat the smoker to 225 degrees F. Use wet alder or apple for the smoker this will give the pheasant a light smoky flavor. Place on the grill. Flip over every 30 minutes and baste. Smoke until tender and bacon crisp or until the internal temperature reaches 165 degrees.

Venison Jerky

Trim off any fat, sinews, and silver skin, and rinse off any remaining hairs and dirt. Cut the venison in about 1/4 inch thick pieces. Marinade Mix mix together one half cup each of water and soy sauce one-quarter cup of brown sugar one and one-half teaspoons of Cajun spice mix one tablespoon of black pepper one teaspoon of cayenne pepper one tablespoon of garlic powder one teaspoon of celery salt. Mix thoroughly, making sure that the sugar is dissolved. Add half of the marinade to the venison and gently stir until the marinade is absorbed. Add the rest of the marinade, stirring again, and let the soak for at least an hour. Keep your smoker temperature between 160 to 200 degrees Fahrenheit. Use wet mesquite. Place on the smoker and rotate every hour until done. It will take from 6-8 hours or maybe more for venison jerky to finish.

It should be fairly dry, but still pliable. It will have shrunk up by about one-third its original size.

Apple Smoked Duck Breast

Ingredients one quart of apple juice or cider 1/4 cup kosher salt, or 3 Tbs canning salt 1 bay leaf, crushed 1 clove of garlic, crushed 1/2 teaspoon peppercorns, cracked Use apple or pear wood for the smoke. Directions Remove the bone and skin from the duck breast halves. Mix the ingredients, making sure the salt is completely dissolved. This will be enough brine for up to 1 and 1/2 pounds of duck breast halves. Soak the duck in the brine at least two hours, and overnight if possible. After brine, give the duck a quick rinse and then pat dry with paper towels. Coat each breast half with melted bacon grease. Preheat the grill to 225 degrees F. Soak your favorite wood in water for 1 hour. Check them every 30 min and flip over. Cooking time is about 5-6 hours.

Duck is ideally eaten medium rare. If you prefer well done, take them out when the internal temperature reaches 170 degrees.

Marinated Wild Goose

Ingredients 2 cups brown sugar 1 cup black pepper 2 tsp garlic powder 2 tsp cayenne pepper 1 tsp red pepper flakes 1 tsp ginger 1/2 tsp soy sauce Directions Clean the breast halves. Slice the goose breasts into 1/2 inch thick strips, cutting lengthwise. Soak them in the marinade for eight hours. Add a few sprinkles of red pepper flakes. Preheat the smoker to 225 degrees F. Use your favorite wood to smoke. Soak it for an hour. Place the goose on the grill. Check every 30 minutes and rotate if needed. Smoke the goose for one to two hours or until the internal temperature is 170F.