Recipes

Using a charcoal BBQ vertical smoker can elevate your outdoor cooking experience, allowing for a variety of delicious smoked dishes. Below are several recipes that highlight the versatility of this cooking method, featuring a range of meats and flavors.

Gourmet Smoked Corn Recipe
Start by soaking corn on the cob in water for about 30 minutes. Preheat your smoker to 225°F (107°C). Remove the corn from the water, pat dry, and season with butter, salt, and pepper. Place the corn directly on the smoker grates and smoke for approximately 1 hour, or until tender and infused with a smoky flavor.

Perfect Smoked Ribs Recipe
For smoked ribs, apply a dry rub of your choice to the ribs and let them sit for at least an hour. Preheat the smoker to 225°F (107°C). Smoke the ribs for about 5 hours, wrapping them in foil after 3 hours to retain moisture. Finish with your favorite BBQ sauce during the last 30 minutes of smoking.

Smoked Beef Brisket Recipe
Select a whole brisket and trim excess fat. Apply a generous rub of salt, pepper, and garlic powder. Preheat the smoker to 225°F (107°C). Smoke the brisket for approximately 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C). Allow it to rest for at least 30 minutes before slicing.

Smoked Bratwurst Recipe
Preheat your smoker to 250°F (121°C). Place bratwurst sausages directly on the grates and smoke for about 2 hours, or until they reach an internal temperature of 160°F (71°C). Serve with sautéed onions and mustard.

Smoked Chicken Recipe
For smoked chicken, season a whole chicken with your preferred spices. Preheat the smoker to 250°F (121°C). Smoke the chicken for approximately 4 hours, or until the internal temperature reaches 165°F (74°C). Baste with a mixture of butter and herbs during the last hour for added flavor.

Smoked Chicken Wings
Season chicken wings with a dry rub and let them marinate for at least an hour. Preheat the smoker to 225°F (107°C). Smoke the wings for about 2 hours, then increase the temperature to 375°F (190°C) for the last 30 minutes to crisp the skin.

Smoked Duck Recipe
Prepare a whole duck by removing excess fat and seasoning it with salt and pepper. Preheat the smoker to 225°F (107°C). Smoke the duck for approximately 4 hours, or until the internal temperature reaches 165°F (74°C). Allow it to rest before carving.

Smoked Ham Recipe
For smoked ham, score the surface and apply a glaze of brown sugar and mustard. Preheat the smoker to 225°F (107°C). Smoke the ham for about 4 hours, basting with the glaze every hour until heated through and caramelized.

Smoked Italian Sausage Recipe
Preheat the smoker to 250°F (121°C). Place Italian sausages on the grates and smoke for about 2 hours, or until they reach an internal temperature of 160°F (71°C). Serve with peppers and onions.

Smoked New York Strip Steak Recipe
Season the steak with salt and pepper. Preheat the smoker to 225°F (107°C). Smoke the steak for about 1.5 hours, or until it reaches your desired doneness. Sear on a hot grill for a few minutes on each side for a crusty finish.

Smoked Pork Shoulder
Apply a dry rub to the pork shoulder and let it sit overnight. Preheat the smoker to 225°F (107°C). Smoke for approximately 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C). Shred and serve with BBQ sauce.

Smoked Salmon Recipe
Cure the salmon fillet with salt and sugar for several hours. Rinse and pat dry. Preheat the smoker to 180°F (82°C). Smoke the salmon for about 2 hours, or until it flakes easily with a fork.

Smoked Short Ribs Recipe
Season short ribs with a dry rub and let them marinate. Preheat the smoker to 225°F (107°C). Smoke for about 6 hours, wrapping in foil after 4 hours to retain moisture. Finish with a glaze of BBQ sauce.

Smoked Steak Recipe
Season the steak with salt and pepper. Preheat the smoker to 225°F (107°C). Smoke for about 1 hour, then sear on a hot grill for a few minutes on each side for a perfect crust.

Smoked Trout Recipe
Clean and season the trout with herbs and lemon. Preheat the smoker to 180°F (82°C). Smoke the trout for about 1 hour, or until it is cooked through and flaky.

These recipes demonstrate the wide range of flavors and textures that can be achieved using a charcoal BBQ vertical smoker. Each dish offers a unique taste experience, making them perfect for gatherings or family meals.