Are you among the 68% of American grill owners who plans to enjoy a cookout on 4 July? Start planning your meals now, so you can enjoy a few delicious taste trials before the big day.
Owning an electric smoker grill makes it easy to whip up a multitude of dishes with hardly any effort, so you’ve got plenty of menu options to choose from.
Why not try something new with our collection of the best electric smoker recipes?
1. BBQ Electric Smoker Ribs
If there’s one area where an electric smoker shines in the electric vs pellet smoker debate, it’s the ability to consistently produce tender meat dishes. So, let’s get started with this barbecue classic.
- Pork ribs
- ½ a cup of brown sugar
- 2 Teaspoons of granulated garlic
- 1 Teaspoon of kosher salt
- 1 Teaspoon of ground black pepper
- 1 Teaspoon of paprika
- Cut your ribs so that they fit into your smoker.
- Mix all the rubbing ingredients in a sealable plastic container and break up any lumps with a fork. Seal the container and give it a good shake.
- Coat the top side of the ribs with plenty of rubbing spice, applying it firmly with your hands. Flip the ribs and repeat the process on the other side.
- Place the ribs into Ziploc bags and leave them in the refrigerator overnight. This will enhance the flavor a lot.
- Prepare your wood box with hickory or pecan wood chips, top up the water pan to ½ full and add it to the chamber.
- Fire up your grill to 225 °F, and leave it to warm up for 30 minutes.
- Place your ribs on the smoker racks, with as much space between them as possible.
- Place a meat thermometer on a rack near the ribs.
- Close the door and leave the ribs to smoke for four to six hours.
The best side dishes for your tender, smoky ribs include cornbread, coleslaw, and tangy coleslaw.
2. Electric Smoker Brisket
Nothing beats the marathon efforts master barbecues put into their classic smoked brisket, but you can create a close replica in your electric smoker. Here’s how:
- 1 Thick beef brisket with a good layer of fat
- ½ Cup of brown sugar
- ½ Cup of smoked paprika
- 6 Tablespoons of chili powder
- 6 Tablespoons of kosher salt
- 4 Tablespoons of cracked black pepper
- 4 Tablespoons of ground cumin
- 2 Tablespoons of garlic powder
- 2 Tablespoons of dried oregano
- 2 Tablespoons of ground coriander
- 2 Teaspoons of cayenne pepper
- Raw, unfiltered apple cider vinegar (ACV)
- Trim your brisket, removing some fat, as well as any silver skin or connective tissue.
- Mix the dry seasonings in a bowl, making sure they’re well combined.
- Apply a thick coating of rub all around the brisket, patting it onto the meat.
- Cover the meat with plastic wrap and refrigerate it overnight.
- Fill your smoker box with mesquite or hickory wood chips. Place the drip tray and water bowl in the chamber.
- Remove the brisket from the fridge, so it can reach room temperature.
- Heat your electric smoker to 225 °F.
- Place the meat on the rack with the fat side up and insert a wireless meat thermometer.
- When your brisket reaches 190 °F, it’s ready to enjoy.
For best results, pair your smoked brisket with potato salad, corn on the cob, and roasted vegetables.
3. Electric Smoker Grill Chicken Wings
Juicy, crispy chicken wings are the perfect start to your meal and the ideal match for a small electric smoker. Try this simple, flavorful recipe:
- Kosher salt
- Black pepper
- Brown sugar
- Red pepper flakes
- Cider vinegar
- 2 Tablespoons of smoked paprika
- 1 Tablespoon of thyme
- 2 Tablespoons of chili powder
- 2 Tablespoons of cayenne pepper
- 1 Tablespoon of garlic powder
- 1 Tablespoon of onion powder
- 1 Tablespoon of kosher salt
- 2 Tablespoons of ground black pepper
- Mix the first five ingredients to create a brine and leave the chicken wings to soak in it for two hours.
- Combine the rest of the ingredients in a bowl.
- Remove the chicken wings from the brine, pat them dry, and season them generously with the spice mix.
- Place the chicken wings in a sealed container and refrigerate them overnight.
- Add applewood chips to your smoker tray, place the water tray inside the chamber, and install the drip tray.
- Heat your smoker to 250 °F.
- Place the chicken wings on the grates inside your smoker, close the lid and leave them for two hours.
4. Corn Recipes on the Grill
You’ve surely noticed by now that corn is the star accompaniment to smoked foods. So here’s a recipe or two to add to your playbook.
Corn on the Cob
- 6 Ears of corn with husks
- ¼ Cup of melted butter
- 1 Tablespoon of light brown sugar
- 1 Teaspoon of paprika
- 1 Teaspoon of onion powder
- ½ Teaspoon of garlic powder
- ½ Teaspoon of salt
- 3 Green onions, sliced thinly
- Peel back the corn husks carefully and remove the silks.
- Soak the corn cobs in water for four hours or overnight.
- Remove the corn from the water and pat it dry.
- Whisk the remaining ingredients, except the green onions, together.
- Slather the seasoning mix all over the corn and sprinkle green onion slices on top.
- Fold the husks back over the corn cobs.
- Add hickory, mesquite, or maple wood chips to your smoker, and insert the water bowl.
- Heat the smoker to 225 °F.
- Place the corn inside the smoker and cook them for 30 minutes a side.
- Let the corn rest for ten minutes before serving.
- 2 Cups of cornmeal
- ½ Cup of sifted flour
- 1 Teaspoon of baking powder
- 1 Teaspoon of salt
- 1 Tablespoon of honey
- 1 Egg, whipped
- 2 Cups of whole milk
- Combine the dry ingredients and wet ingredients in separate bowls.
- Mix the dry and wet ingredients.
- Let the bread rise for five minutes.
- Pre-heat your smoker to 425 °F.
- Coat a 10-inch cast-iron skillet with fat and place it on the grill until it starts smoking.
- Pour the batter into the cast iron skillet and bake it for 45 minutes to an hour.
Share Your Smoking Hot Cooking Talents
Entertaining is a breeze when you have an electric smoker grill. You set it and forget it to enjoy effortless eats without spending time away from your guests.
Are you ready to invite some friends over and try out your new recipes? Browse our blog for more ideas about entertaining in style.