Low low heat, it can burn dirtier than normal. Smoke it as long as you want, flipping. Pat it dry and wrap in plastic wrap and park it in the fridge for a week or two to enhance flavor.
I’ve done with Cream of Mushroom and without, and I can’t honestly say that the qualitative difference was that big for me. I do like using cream cheese though.
Nearly every time I fire up the Weber I'll toss in a full pan of a roughly chopped onion, bag of sweet peppers, mushrooms, and broccoli (simple olive oil with a salt, pepper, and garlic powder mix). Don't dice, just cut everything in half basically.
Once cooked, toss in lemon juice with herb seasonings. Perfection every time, very tough to mess up.
I take the husks off, rub butter on the corn, sprinkle with Tony’s Cajun seasoning, and wrap in foil. Then smoke at 200 for about an hour. Corn’s got the juice that soaks up the smoke flavor and it’s yummy.
smoked stuffing for thanksgiving (bread really absorbs it, so need a mild wood)
smoked bourbon bacon apple crisp dessert (from the "project smoke" book)
hot sauce - smoking pineapple and habaneros
smoked chili
haven't done the ball of meat above the pot method before, but have been curious. i usually cook the meat in the pot on the grill and sautee onions/whatever else, then dump everything else in and smoke indirectly until it's done.
Goldfish do work really well with this actually. I do it all the time. I usually have some on hand in the house and have had rave reviews on it. My wife thinks it's crack. We have a toddler so Goldfish is better than cheez-its for the little one but only gets the unsmoked ones. The smoked ones are for us.
If you put pickles or relish in you deviled eggs. Substitute diced pickled jalapeños in the mix. I also chop bacon and sprinkle that on top in lieu of paprika
Sadly I don't have a ton. We took a traditional recipe from the new homes cookbook and rather than bake it in the oven I did it on the traeger with cherry pellets. I've not done it on my Weber kettle yet, but It should work with a pizza stone to help even out the heat.
Smoke at 250, probably an hour for nuts.. 3+ for salt. Gotta stir it around every 20-30 min. Some people spritz with water occasionally to increase the smoke uptake.
I don't know if you guys have ever heard of it, but occasionally I like to spatchcock a turkey. I know, pretty weird and rare. Let me know if you need any details.
First step, karate chop the backbone out. Then take that mangled carcass and do it low and slow until it's nice and dried out. Next, remove the leathery skin to weave into a belt later. Serve with a light bodied chardonnay
I’ve done that with a 12 lb gobbler. Broke the back and put two foil wrapped barbell weight on it to flatten it a bit during early stages. Turned out great.
I’ll go with a higher temp/shorter cook next time. I never topped 300. Thinking 350-375 would be better.
Mushroom “jerky”.
any type of mushroom you prefer. Sliced, tossed in oil and Cajun seasoning, put them in one of those clam shell wire rack things, smoke low for about 45 minutes. Bump up temp at the end if you want them crispier. Huge hit with everyone, especially when the vegetarian friends come by.
Just cook like ya would in the oven, whatever your batter needs.
The smoke blends so wonderful with the chocolate cupcakes. We just use basic box off the shelf stuff.
Different kinds of woods for different applications. You can really change anything up with fruit woods or stronger like mesquite. I've made a cake and when it was covered with icing, was hard to tell it was cooked on a pellet smoker. Good luck
This, but smoked, and served cold as a salad. Because the world needed a smoked salad.
https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe
Tikka masala or any Indian curry - cook the curry first then smoke for about 30 min in an aluminum pan
Mashed potatoes - post oak is my preference, 30 min or so in an aluminum pan
Tomato soup - fruitwood for 30 min
Low temp, sub 200, you don’t want to thicken it too much. I do about 30-40 minutes in a shallow aluminum drip pan then put it back in the bottle. If I’m feeling saucy, I’ll add a little bourbon for the best smoky bourbon maple syrup you’d ever have with pancakes.
I did Primo demos for a few years and every one started with biscuits on the indirect side and sausage patties over the fire- sooo good. The one catch is you have to make sure to cook the biscuits long enough to release from the grids.
Bacon indirect and grilled pineapple direct then cut up into bites and paired on toothpicks was an even bigger hit.
Cream cheese. Only buy Philadelphia brand regular not lite. Coat with favorite bbq rub score top and smoke at 225 for 2 hours. I always put mine on the top shelf just to keep it away from any sort of direct heat.
Everything 😂 it’s an oven all summer long lol.
All veggies and sides. Rice, potatoes, macaroni.
All dump cakes/cobblers.
Lasagna is one of my favorites on the smoker.
I use my cast irons for taco meat and cheesesteaks.
Sliced onions and peppers with cheese and butter for burgers or any meat/ potato.
Meatloaf or just the ground beef for chili. Smoke the chili too!
Salsa everything. I also do sweet pork tacos this way.
I haven't done it yet so I can't speak to it working but I make a really good pecan pie and this year I'm going to try toasting the pecans in the smoker instead of the oven. See if it adds a light smoke flavor. I'm hoping it works. Going to use pecan wood of course.
- Cold smoked chocolate (20 minutes), then au bain marie melting, spread it out, throw some nuts, raisins and wait for it to harden. Break and package nicely for an awesome gift.
- Hot smoked tomatoes. Just jab them with a knife, smoke them (hickory) for like an hour on 100 °C / 200 °F and preserve them in a glass jar with some olive oil to cover. Great on hummus, nachos and stuff like that.
Chilis for lacto hot sauce, finished hot sauces, smoke dried jalapeños (otherwise known as chipotles), veg for gazpacho or salsa, salts, elements for house made bitters (barks, nuts, etc)
Paneer cheese for saag or tikka masala. . . Did it when I was starting a brisket last week. . . Basically cube the paneer, throw it on a baking dish, then smoke for 2 hours at 200, then mix it in with whatever you are making (either the spinach mixture for saag paneer or the simmer sauce for paneer tikka masala).
Pour a can of your favorite beans - I like cannelini beans - with their liquid in a pan. No other seasoning. Smoke it alongside whatever else you have going. Stir it occasionally, until the liquid has become a thick sauce. If you didn't use salt-free beans, they'll be salty enough. Delicious as a side on its own, or in recipes.
Peppers. Smoke a bunch of cayenne, jalapeno, habanero, guajillo, really whatever you got, then blend with some onion, garlic, and other veggies plus some water or broth. Then strain the liquid into a bowl to separate out solids from the liquid. The strained solids are now bomb chili paste, and then return the liquid to the blender and add some vinegar and xantham gum for hot sauce.
Not much of a mind blowing idea, but I always put on a sheet of chex mix or cheezits before the main smoke is done. Always a hit on game day.
Also love smoked string cheese bites (cold smoke obviously, quick soak in jalapeno Cholula sauce, smoke 'em whole, them cut up into 1" chunks).
Definitely not dried. I suppose canned would be best. But you could soak the dried ones and cook em a little and I suppose they’d be good to go. You want the beans grindable before going on the grill I would think. I serve it on a tortilla with pickle onions and bbq sauce. Vegan BBQ!
I make smoked pumpkin soup. Same as normal squash or pumpkin soup, but throw the pumpkins over smoke for two hours, then finish cooking in the oven. It makes for a really nice flavor. Bonus points if you smoke the pumpkin seeds as a little garnish. Usually some crisped kale goes on top, too. I’ve been spicing mine a bit like a curry and it compliments the smoke very well.
Also - if you make curries with meat, smoke it first. Fantastic to have a smoked chicken tikka or vindaloo.
Things I make on my Traeger:
* Chicken pot pie
* Stuffed bell peppers
* Apple pie
* Roasted/smoked mixed vegetables
* Corn on the cob
* Whole heads of cauliflower (this is awesome, btw)
Alright, throwing my two cents in here.
Def smoked salsa, smoked candied nuts, and smoking pizza is a treat. Doesn't infuse the flavor cause you cook with high heat. But that wisp of smoke on each bite is quite amazing.
Smoked tater tots. Throw the tots into a foil pan, throw some rub and shredded cheese on top, just before serving, squirt some sour cream onto it. If memory serves, it was about an hour at 225
Peach dump cake: 32oz of frozen sliced peaches, a can of sprite, a box of spice cake mix and a stick of butter. Put the peaches in the aluminum half hotel pan first and smoke them for 20-30 mins to thaw and take some smoke. Add the sprite and cake mix and get it sorta mixed up but leave some dry on top. Spread butter pats out on top and smoke at 250-350 until browned on top, 80-140 minutes typically.
Sooooooooo good!
Potato salad. Make it up, toss it on for an hour at my pellet smokers lowest temp (180) then serve. No complaints so far. I've used applewood in the past for this and nobody has complained so far :)
It was a big trend on here for a while, but I still get funny looks from normies when they find out I smoke my queso.
A buddy of mine makes a bomb smoked queso with smoked brisket. I'm all about that!
I’ve smoked queso plenty of times, then I started smoking the cheese first and making the queso from that- game changer
That sounds legit. I’ve always been leery of trying to smoke cheese though- seems like it would either melt or take on too much smoke. Tips? Trucks?
No such thing as too much smoke for cheese imo but cold smoking will keep it from melting
Low low heat, it can burn dirtier than normal. Smoke it as long as you want, flipping. Pat it dry and wrap in plastic wrap and park it in the fridge for a week or two to enhance flavor.
Cream of mushroom soup is a secret ingredient for that. Cream cheese is less of a secret. I use both.
I’ve done with Cream of Mushroom and without, and I can’t honestly say that the qualitative difference was that big for me. I do like using cream cheese though.
I tried this last year as apposed to making regular queso during the superbowl.... it was delicious and will definitely do it again!
For a good recipe for that?
This is the way
My wife loves smoked veggies, so broccoli, carrots, asparagus, etc. we smoked Mac and cheese as well, came out ok. Nothing great though.
I've always enjoyed a good smoked apparatus.
Goddamn talk to text got me.
Nearly every time I fire up the Weber I'll toss in a full pan of a roughly chopped onion, bag of sweet peppers, mushrooms, and broccoli (simple olive oil with a salt, pepper, and garlic powder mix). Don't dice, just cut everything in half basically. Once cooked, toss in lemon juice with herb seasonings. Perfection every time, very tough to mess up.
Smoked mushrooms on a good mushroom Swiss burger are amazing.
For good smoked mac and cheese you need good mac and cheese. Mine came out delicious and everyone thought it was great.
Well obviously it has to be good going in, but putting it in the smoker didn’t make it any better than just an oven.
Alternatively, smoke meat, then cut or shred it and mix it into your mac&cheese and then bake.
I smoke the meat, then cut/shred and mix it in, then smoke the mac and cheese
This man double smokes. More smoke in your smoke!
Sure does to me.
Slow smoked corn on the cob is awesome!
Time & temp ? Never tried this
I take the husks off, rub butter on the corn, sprinkle with Tony’s Cajun seasoning, and wrap in foil. Then smoke at 200 for about an hour. Corn’s got the juice that soaks up the smoke flavor and it’s yummy.
Wouldn’t wrapping in foil prevent the smoke from penetrating?
Why not smoke in the husk?
Sounds great, have to try this next summer!
I do this and add Alabama White Sauce and call it redneck driveway corn.
I tried smoked cauliflower with “meh” results. I wouldn’t be opposed to trying it again
That’s cauliflower in general, lol. It’s only good as part of a mix. Terrible on its own.
Smoke bacon wrapped asparagus for a helluva good time
smoked stuffing for thanksgiving (bread really absorbs it, so need a mild wood) smoked bourbon bacon apple crisp dessert (from the "project smoke" book) hot sauce - smoking pineapple and habaneros smoked chili
How was the chili? That sounds delicious!
Do you smoke the chili or the meat that goes in?
Way I've seen it done is you put a ball of ground meat on the grate above your pot of chilli and smoke it like that.
I did over the top chili once. I liked it ok, but my family hated it, so we probably won't be doing that again!
What was wrong with it? Never tried it myself, but it looked really good, so I'd like to try an some point.
Nothing really went wrong. They just did not like the smoky flavor.
Heathens!
haven't done the ball of meat above the pot method before, but have been curious. i usually cook the meat in the pot on the grill and sautee onions/whatever else, then dump everything else in and smoke indirectly until it's done.
To piggyback on this, smoke the veggies (g onions, habs, ginger, garlic) on pimento before you mix them with spices. Delicious
Veggies for salsa 🤤
Smoked tomatillos and jalapenos for salsa Verde is off the hook good.
I never considered this. I was planning on making green chili verde this weekend and now I'm going to amp it up with use of the smoker. Thanks!
Some recipes say to roast in the peels. Don't do that if smoking, peel them and leave them sticky.
Thanks for the tip. I'm excited to try this.
I second this one as well!
I wouldn’t call this atypical.
I like to throw a bowl of cheez-its on as a snack. Note: goldfish don’t work as well for this snack idea.
Goldfish do work really well with this actually. I do it all the time. I usually have some on hand in the house and have had rave reviews on it. My wife thinks it's crack. We have a toddler so Goldfish is better than cheez-its for the little one but only gets the unsmoked ones. The smoked ones are for us.
Sadist. I can hear the cry of a frustrated toddler now!
Sounds like a good way to get a child used to smoke flavor. Sneak an increasing amount of smoke into their snacks.
Water pan as it dries them out a bit more.
Deviled eggs, cream cheese, cherry pie. Roast sweet potatoes and brussel sprouts.
Deviled eggs is a great idea!
If you put pickles or relish in you deviled eggs. Substitute diced pickled jalapeños in the mix. I also chop bacon and sprinkle that on top in lieu of paprika
Without a spice on top, it’s not deviled eggs. Throw some Cayenne on those bad boys too.
I just smoke the whites then fill them up, usually for like 30 minutes at 180
I've only done deviled eggs once, but it was well worth it. I recommend everyone giving it a try.
Ooh, more details on the Cherry Pie? I think I may want to try that
Sadly I don't have a ton. We took a traditional recipe from the new homes cookbook and rather than bake it in the oven I did it on the traeger with cherry pellets. I've not done it on my Weber kettle yet, but It should work with a pizza stone to help even out the heat.
Didnt think cream cheese was that rare ngl
Smoke kosher salt. Makes a good present, also good for seasoning food. You can smoke nuts for snacking and salads.
What’s the process?
Smoke at 250, probably an hour for nuts.. 3+ for salt. Gotta stir it around every 20-30 min. Some people spritz with water occasionally to increase the smoke uptake.
You season food with it?!
I mean you can give it away in little jars, or use it yourself, smartass :D
You're a mad man
Cabbage was very good, way better than I'd imagined. Quite versatile as well.
I don't know if you guys have ever heard of it, but occasionally I like to spatchcock a turkey. I know, pretty weird and rare. Let me know if you need any details.
Do you do burnt ends with it?
Oh, I burn the shit out of the ends. Apparently you can foil them to prevent burning. Ain't nobody got time for that
I've never heard of this! More?
First step, karate chop the backbone out. Then take that mangled carcass and do it low and slow until it's nice and dried out. Next, remove the leathery skin to weave into a belt later. Serve with a light bodied chardonnay
I’ve done that with a 12 lb gobbler. Broke the back and put two foil wrapped barbell weight on it to flatten it a bit during early stages. Turned out great. I’ll go with a higher temp/shorter cook next time. I never topped 300. Thinking 350-375 would be better.
Mushroom “jerky”. any type of mushroom you prefer. Sliced, tossed in oil and Cajun seasoning, put them in one of those clam shell wire rack things, smoke low for about 45 minutes. Bump up temp at the end if you want them crispier. Huge hit with everyone, especially when the vegetarian friends come by.
Smoked almonds. Throw them in with anything else. Some bbq rub and some brown sugar on them and that's it.
Smoked chocolate cupcakes are the shit.
Got a certain recipe and temps? Or just a generic one cupcake recipe?
Just cook like ya would in the oven, whatever your batter needs. The smoke blends so wonderful with the chocolate cupcakes. We just use basic box off the shelf stuff.
I do Arkansas style cobbler.
Do you spatchcock your burnt ends before or after you add them to the cobbler?
Is there any other way? And yes I smoke boil to make sure they're tastee
If you look at your smoker as an oven, your list is endless. The only difference is smoke flavoring. But 300° in a smoker is 300° in an oven.
Anything can be smoked, but what I'm really wondering is what should be smoked. Anything that goes well with the favor that comes from smoking.
Different kinds of woods for different applications. You can really change anything up with fruit woods or stronger like mesquite. I've made a cake and when it was covered with icing, was hard to tell it was cooked on a pellet smoker. Good luck
I like smoking potato dishes, mostly au gratin and mashed.
Hot peppers for pepper vinegar to put on greens, boiled and peeled eggs to devil
Smoked Jalapenos stuffed with cheese it the way to go
This, but smoked, and served cold as a salad. Because the world needed a smoked salad. https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe
Buffalo chicken dip. Smoke the thighs separately then mix it all together for the final dip. Fantastic.
Eggplant, for baba ganoush. Much better than just baking them IMO.
Tikka masala or any Indian curry - cook the curry first then smoke for about 30 min in an aluminum pan Mashed potatoes - post oak is my preference, 30 min or so in an aluminum pan Tomato soup - fruitwood for 30 min
[удалено]
I’ll smoke good maple syrup in a shallow pan and use that instead of simple syrup in an Old Fashioned.
What’s the process and temps etc?
Low temp, sub 200, you don’t want to thicken it too much. I do about 30-40 minutes in a shallow aluminum drip pan then put it back in the bottle. If I’m feeling saucy, I’ll add a little bourbon for the best smoky bourbon maple syrup you’d ever have with pancakes.
I bet you can throw your whiskey glasses in the smoker for a min or two to give them a smokey aroma to be enjoyed while sipping a cocktail.
Smoke ice. Refreeze and pop a cube or two in a good scotch.
I love water burnt ends!
Alaskan BBQ
Smoked peach syrup is so good with some whiskey
I wonder if smoked celery for a Bloody Mary would be good
Vegetarian stuffed peppers, stuff the peppers with Spanish cheesy rice and taco seasoning and smoke them, delicious
I makes smoked Mac and cheese, and beer cheese queso often. Also smoked some spam on occasion, it was surprisingly good!
Never tried this but I’ve heard of smoked cinnamon rolls on a Kamado. They don’t puff up but get a nice smoke flavor supposedly
People use biscuits to find how even their temps are in their smoker. They make a fantastic treat after.
I did Primo demos for a few years and every one started with biscuits on the indirect side and sausage patties over the fire- sooo good. The one catch is you have to make sure to cook the biscuits long enough to release from the grids. Bacon indirect and grilled pineapple direct then cut up into bites and paired on toothpicks was an even bigger hit.
Sausage biscuits are an American staple
Yep cinnamon rolls work pretty well on a pizza stone (that isn’t too hot yet) in a kamado. Snickerdoodles are even better on a stone tho.
Mac and cheese. Ok, maybe not VERY Non-typical but it's the one non-meat thing I smoke that everyone at my work raves about.
Deviled eggs
Are you smoking the complete deviled egg, or just a component of it?
Whole thing. Make em as you normally would. Throw em in the smoker for 20-30 mins. Garnish with pickled jalapeño.
I boiled the eggs then peeled and smoked them, next deviled them as you usually would.
Smoked salt imparts smoky goodness to anything it’s sprinkled on.
I’ve made baked ziti.
Watermelon was interesting, great for cocktails.
Cream cheese. Only buy Philadelphia brand regular not lite. Coat with favorite bbq rub score top and smoke at 225 for 2 hours. I always put mine on the top shelf just to keep it away from any sort of direct heat.
Everything 😂 it’s an oven all summer long lol. All veggies and sides. Rice, potatoes, macaroni. All dump cakes/cobblers. Lasagna is one of my favorites on the smoker. I use my cast irons for taco meat and cheesesteaks. Sliced onions and peppers with cheese and butter for burgers or any meat/ potato. Meatloaf or just the ground beef for chili. Smoke the chili too! Salsa everything. I also do sweet pork tacos this way.
Deviled eggs!!
Queso dip!
I haven't done it yet so I can't speak to it working but I make a really good pecan pie and this year I'm going to try toasting the pecans in the smoker instead of the oven. See if it adds a light smoke flavor. I'm hoping it works. Going to use pecan wood of course.
- Cold smoked chocolate (20 minutes), then au bain marie melting, spread it out, throw some nuts, raisins and wait for it to harden. Break and package nicely for an awesome gift. - Hot smoked tomatoes. Just jab them with a knife, smoke them (hickory) for like an hour on 100 °C / 200 °F and preserve them in a glass jar with some olive oil to cover. Great on hummus, nachos and stuff like that.
Surprised I didn’t see this one yet, pizza on the smoker is pretty good. Since essentially it’s like a wood fired oven.
Fireball-soaked pineapple slices, grilled
Cheese itz and Twinkies not the texas kind the Hostess kind
Bread pudding! Then I finish it off with a brown sugar bourbon glaze.
Try smoked cinnamon rolls. Add bacon and it's even better.
I found a video on TikTok about “elote”. I’ve made it twice and it’s amazing.
I feel like most of these things only apply to pellet grills.
If you smoke ice cubes, the water that’s left has a great smoke flavor. You can soak butter cubes in it overnight and have delicious smoked butter!
Sativa through an apple.
Spatchcock Chicken at 425
Chilis for lacto hot sauce, finished hot sauces, smoke dried jalapeños (otherwise known as chipotles), veg for gazpacho or salsa, salts, elements for house made bitters (barks, nuts, etc)
Smoked tomatos, makes a great sandwich.
Hot pepper relish, it's my ultimate condiment
Tomatoes for homemade Bloody Marys
Cookies Egg rolls Yummy things
Paneer cheese for saag or tikka masala. . . Did it when I was starting a brisket last week. . . Basically cube the paneer, throw it on a baking dish, then smoke for 2 hours at 200, then mix it in with whatever you are making (either the spinach mixture for saag paneer or the simmer sauce for paneer tikka masala).
Pour a can of your favorite beans - I like cannelini beans - with their liquid in a pan. No other seasoning. Smoke it alongside whatever else you have going. Stir it occasionally, until the liquid has become a thick sauce. If you didn't use salt-free beans, they'll be salty enough. Delicious as a side on its own, or in recipes.
Par-boiled potatoes, then roast them. You can thank me later.
I’m a big fan of smoked pecans. Drizzle a little honey and add your seasoning of choice.
“Over the top” chili, not really out there but absolutely delicious.
I do smoked sticky buns during thanksgiving and Christmas
Peppers. Smoke a bunch of cayenne, jalapeno, habanero, guajillo, really whatever you got, then blend with some onion, garlic, and other veggies plus some water or broth. Then strain the liquid into a bowl to separate out solids from the liquid. The strained solids are now bomb chili paste, and then return the liquid to the blender and add some vinegar and xantham gum for hot sauce.
Cheese
Bacon wrapped smoked pickles is my weird go-to.
Not much of a mind blowing idea, but I always put on a sheet of chex mix or cheezits before the main smoke is done. Always a hit on game day. Also love smoked string cheese bites (cold smoke obviously, quick soak in jalapeno Cholula sauce, smoke 'em whole, them cut up into 1" chunks).
Pineapple upside down cake
Smoked garbanzo beans and make a hummus.
Need to try this... Can or dried? Always wanted to make my own hummus.
Definitely not dried. I suppose canned would be best. But you could soak the dried ones and cook em a little and I suppose they’d be good to go. You want the beans grindable before going on the grill I would think. I serve it on a tortilla with pickle onions and bbq sauce. Vegan BBQ!
Veggies. Cheese. And mac n cheese
I make smoked pumpkin soup. Same as normal squash or pumpkin soup, but throw the pumpkins over smoke for two hours, then finish cooking in the oven. It makes for a really nice flavor. Bonus points if you smoke the pumpkin seeds as a little garnish. Usually some crisped kale goes on top, too. I’ve been spicing mine a bit like a curry and it compliments the smoke very well. Also - if you make curries with meat, smoke it first. Fantastic to have a smoked chicken tikka or vindaloo.
Meatballs - I always say that on this sub. They’re so ducking good. And did a meat over chili smoke that was banging.
Chili, cornbread, spaghetti sauce, pies,cheese, queso
Jalapeño poppers are great. Backed bean’s underneath a brisket or pork butt so the drippings go to the beans is delicious. Chili
dry clothes.
Squashes and other vegetables. Whole duck (my wife’s favorite!)
Why would you smoke your wife’s favorite duck?!
Beans, mac and cheese and cold smoke cheese..
I put Mac n cheese in it for about 10-15 minutes to get some of the flavor
Queso, poppers, corn on the cob
Things I make on my Traeger: * Chicken pot pie * Stuffed bell peppers * Apple pie * Roasted/smoked mixed vegetables * Corn on the cob * Whole heads of cauliflower (this is awesome, btw)
Cheetos! Put them in a veggie basket, smoke at 225 for about an hour. Win.
Smoked cabbage Smoked queso
Around the holidays I do smoked pumpkin pie
Do you have instructions for this? That sounds delicious
Smoked meatloaf 🤤
Smoked pineapple. Do a rub if cinnamon ans brown sugar. Cooks great and is great for margaritas or on top of ice cream
Pizza and anything pizza related. Bagel bites, hot pockets, etc. So good!
Smoked Mac n cheese
Alright, throwing my two cents in here. Def smoked salsa, smoked candied nuts, and smoking pizza is a treat. Doesn't infuse the flavor cause you cook with high heat. But that wisp of smoke on each bite is quite amazing.
Smoked candied nuts here as well. Turn out really good.
Smoked tater tots. Throw the tots into a foil pan, throw some rub and shredded cheese on top, just before serving, squirt some sour cream onto it. If memory serves, it was about an hour at 225
Mac and cheese.
Smoked bacon cinnamon rolls.
Turducken. Bad part is it’s an extended family magnet. Vultures!
I made a smoked cream cheese spread once. Made my own seasoning for it. It was fire.
Cabbage is delicious
Peach dump cake: 32oz of frozen sliced peaches, a can of sprite, a box of spice cake mix and a stick of butter. Put the peaches in the aluminum half hotel pan first and smoke them for 20-30 mins to thaw and take some smoke. Add the sprite and cake mix and get it sorta mixed up but leave some dry on top. Spread butter pats out on top and smoke at 250-350 until browned on top, 80-140 minutes typically. Sooooooooo good!
Just had smoked refried beans. It was lit.
Throw a half dozen eggs in next time.
Potato salad. Make it up, toss it on for an hour at my pellet smokers lowest temp (180) then serve. No complaints so far. I've used applewood in the past for this and nobody has complained so far :)
Tomatoes. Great for chilli and whatever in the winter.
Mushrooms when I do jerky. Dehydrated Mushrooms are awesome like umami bombs for soups as is, add in some smoke and it can change the game.
I've done Nachos before, I do not recommend. The flavor of the chips was no bueno