18 Delicious Electric Smoker Recipes for Flavorful Meals

Ready to take your backyard BBQ game to the next level? Whether you’re craving smoky ribs, juicy pulled pork, or even perfectly charred veggies, your electric smoker is the secret weapon for mouthwatering meals. We’ve rounded up 18 irresistible recipes that’ll have you firing up the smoker all season long. From quick weeknight dinners to slow-cooked weekend feasts, get ready to savor every bite!

Smoked Brisket with Garlic Rub

This smoked brisket gets a bold, garlicky kick from a simple rub that caramelizes into a savory crust—perfect for weekend barbecues or game-day feasts.

• 1 (5–6 lb) beef brisket, trimmed
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar

1. Prep the rub: In a small bowl, mix 3 tbsp kosher salt, 2 tbsp black pepper, 2 tbsp garlic powder, 1 tbsp smoked paprika, and 1 tbsp brown sugar.
2. Season the brisket: Pat the brisket dry with paper towels, then coat it evenly on all sides with the rub, pressing gently to adhere.
3. Smoke low and slow: Preheat smoker to 225°F. Place brisket fat-side up on the grill grates and smoke for 8–10 hours, spritzing with water every 2 hours if the edges dry out.
4. Check for doneness: The brisket is ready when the internal temperature reaches 200°F and a probe slides in with little resistance.
5. Rest and slice: Transfer to a cutting board, tent with foil, and rest for 1 hour before slicing against the grain.

The garlic rub forms a deep, crackly bark that contrasts beautifully with the tender, smoky meat—no sauce needed.

Tip: For extra flavor, add a few wood chunks (hickory or oak) to your smoker.

Applewood Smoked Pork Shoulder

This melt-in-your-mouth pork shoulder gets its rich, smoky depth from applewood chips and a sweet-spice rub that caramelizes into a gorgeous bark.

Ingredients:

• 1 (8–10 lb) bone-in pork shoulder
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 1 tsp cayenne pepper
• 2 cups applewood chips, soaked in water for 30 minutes
• 1 cup apple juice (for spritzing)

Instructions:

1. Prep the rub: In a bowl, mix 3 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp black pepper, and 1 tsp cayenne pepper. Pat the pork shoulder dry, then massage the rub evenly over the entire surface.
2. Smoke low and slow: Preheat your smoker to 225°F and add the soaked applewood chips. Place the pork shoulder fat-side up on the grate. Smoke for 10–12 hours, spritzing with apple juice every 2 hours, until the internal temperature reaches 195°F and the meat pulls apart easily.
3. Rest and serve: Transfer the pork to a cutting board, tent with foil, and let rest for 45 minutes. Shred with forks, discarding any large fat pockets.

The magic here? That applewood smoke weaves into the pork’s natural sweetness, while the crispy bark gives every bite a satisfying crunch.

Tip: For extra tender meat, wrap the shoulder in butcher paper during the last 2 hours of smoking.

Hickory Smoked Chicken Wings

Hickory Smoked Chicken Wings

These smoky, tender wings are a backyard BBQ must—infused with deep hickory flavor and just the right amount of spice.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 cup hickory wood chips, soaked in water for 30 minutes

Instructions:

1. Preheat smoker to 225°F. Drain wood chips and add to the smoker box or foil pouch.
2. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper (if using). Toss chicken wings in the mixture until evenly coated.
3. Arrange wings on the smoker grates in a single layer. Smoke for 2 hours, flipping halfway, until internal temperature reaches 165°F and skin is crisp.
4. Serve immediately, or for extra crispiness, broil for 2–3 minutes after smoking.

The low-and-slow smoke gives these wings an irresistible caramelized crust while keeping the meat juicy—no sauce required!

Tip: For a shortcut, use pre-cut wings, but pat them dry before seasoning for better smoke adhesion.

Smoked Salmon with Lemon Butter

This elegant yet effortless dish lets smoky salmon shine with a bright, buttery lemon sauce—perfect for brunch or a quick weeknight dinner.

Ingredients:

• 4 (6-oz) smoked salmon fillets
• 4 tbsp unsalted butter, divided
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh dill
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet over medium heat, melt 2 tbsp butter. Add smoked salmon fillets and cook for 3 minutes per side until lightly crisped at the edges. Transfer to plates.
2. Reduce heat to low. Add remaining 2 tbsp butter, 2 tbsp lemon juice, and 1 tsp lemon zest to the skillet. Whisk for 1 minute until glossy.
3. Remove from heat. Stir in 1 tbsp dill, 1/4 tsp salt, and 1/4 tsp black pepper. Drizzle sauce over salmon.

The lemon butter caramelizes slightly in the pan, creating a tangy-sweet glaze that clings beautifully to the smoky fish.

Tip: For extra richness, swap half the butter with olive oil—it helps the sauce emulsify without breaking.

Cherrywood Smoked Ribs

Cherrywood Smoked Ribs

These fall-off-the-bone ribs are kissed with sweet, smoky cherrywood flavor—perfect for your next backyard BBQ.

Ingredients

• 1 rack (3–4 lbs) baby back ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp mustard powder
• 1/2 cup apple juice (for spritzing)
• 1 cup cherrywood chips (soaked in water for 30 minutes)

Instructions

1. Prep the ribs: Remove the membrane from the back of the ribs. Pat dry with paper towels.
2. Make the rub: In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp mustard powder. Rub evenly over both sides of the ribs.
3. Smoke the ribs: Preheat smoker to 225°F. Add soaked cherrywood chips to the smoker box. Place ribs bone-side down and smoke for 3 hours, spritzing with 1/2 cup apple juice every 45 minutes.
4. Rest and serve: Remove ribs from smoker, tent with foil, and rest for 15 minutes before slicing.

The cherrywood smoke adds a delicate fruitiness that balances the savory rub—no sauce needed!

Tip: For extra tenderness, wrap the ribs in foil after 2 hours of smoking and return to the smoker for 1 more hour.

Smoked Turkey Breast with Herb Seasoning

This juicy smoked turkey breast is infused with aromatic herbs and a touch of smokiness—perfect for a fuss-free centerpiece that still wows at the dinner table.

Ingredients:

• 1 (4-5 lb) bone-in turkey breast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup applewood or hickory wood chips, soaked

Instructions:

1. Preheat smoker to 225°F. While heating, pat the turkey breast dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp garlic powder, and 1 tsp onion powder to form a paste. Rub evenly over the turkey, including under the skin.
3. Add soaked wood chips to the smoker. Place turkey breast directly on the grate, close the lid, and smoke for 3–3.5 hours until the internal temperature reaches 165°F.
4. Rest for 15 minutes before slicing against the grain.

The slow smoking locks in moisture while the herb crust creates a fragrant, golden exterior—no brining required!

Tip: For extra flavor, tuck a few sprigs of fresh rosemary under the skin before smoking.

Mesquite Smoked Beef Jerky

This smoky, savory beef jerky is packed with bold flavor and just the right chew—perfect for road trips, hiking snacks, or anytime cravings strike.

Ingredients:

• 1 ½ lbs flank steak, thinly sliced against the grain
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp mesquite smoke powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp smoked paprika

Instructions:

1. In a bowl, whisk together ¼ cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp mesquite smoke powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, and ½ tsp smoked paprika until the sugar dissolves.
2. Add the sliced flank steak to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat a smoker to 180°F. Arrange the marinated beef strips on the grates in a single layer, leaving space between them.
4. Smoke for 3–4 hours, flipping halfway, until the jerky is dry but still slightly pliable (it will firm as it cools).

The mesquite smoke powder gives this jerky an irresistible campfire aroma, while the Worcestershire and brown sugar balance it with a touch of sweetness.

Tip: For even slicing, freeze the flank steak for 30 minutes before cutting—it’ll glide like butter under your knife!

Smoked Sausage with Peppers and Onions

This one-pan wonder is a weeknight lifesaver—sweet peppers, caramelized onions, and smoky sausage come together in under 30 minutes for a meal that feels anything but rushed.

Ingredients

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 large yellow onion, thinly sliced
• 2 bell peppers (any color), sliced into strips
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp Worcestershire sauce

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the sliced sausage and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same skillet, add the onion and bell peppers. Cook for 6–7 minutes, stirring occasionally, until softened and slightly charred. Stir in 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper; cook for 1 minute until fragrant.
3. Return the sausage to the skillet. Add 1 tbsp Worcestershire sauce and toss everything together. Cook for another 2–3 minutes until heated through.

The smoky-sweet combo of paprika and caramelized veggies clings to every bite of sausage, making this dish irresistible straight from the pan.

Tip: Serve over creamy polenta or crusty bread to soak up the juices.

Smoked Pork Belly Burnt Ends

These bite-sized nuggets of smoky, caramelized pork belly are like candy for meat lovers—perfect for game day or your next backyard BBQ.

Ingredients:

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 tsp black pepper
• 1 tsp kosher salt
• 1/2 cup BBQ sauce
• 2 tbsp honey
• 4 tbsp unsalted butter, cubed

Instructions:

1. Prep: Toss pork belly cubes with 2 tbsp olive oil. In a bowl, mix 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne (if using), 1 tsp black pepper, and 1 tsp kosher salt. Coat pork evenly with the rub.
2. Smoke: Arrange pork on a wire rack in a smoker preheated to 250°F. Smoke for 3 hours until the fat renders and the edges darken slightly.
3. Glaze: Transfer pork to an aluminum pan. Pour over 1/2 cup BBQ sauce and 2 tbsp honey, then dot with 4 tbsp cubed butter. Cover tightly with foil and return to the smoker for 1 more hour.
4. Finish: Uncover and smoke for another 20–30 minutes until the sauce thickens and clings to the pork like glossy lacquer.

The magic here? That double-smoke technique transforms humble pork belly into sticky-sweet, melt-in-your-mouth gems with a perfect balance of smoke and spice.

Tip: For extra bark, leave the pan uncovered during the final 10 minutes to let the sauce caramelize.

Smoked Whole Chicken with Cajun Spice

This juicy, smoky chicken gets a bold kick from Cajun seasoning and a slow roast over wood—perfect for weekend cookouts or meal prep with serious flavor.

Ingredients

• 1 whole chicken (4–5 lbs), patted dry
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 1 cup wood chips (hickory or applewood), soaked

Instructions

1. Preheat smoker to 250°F. Add soaked wood chips to the smoker box.
2. Rub chicken all over with 2 tbsp olive oil. In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle seasoning blend evenly over the chicken, including under the skin.
3. Stuff cavity with 2 lemon halves. Tie legs together with kitchen twine.
4. Place chicken breast-side up on the smoker grate. Smoke for 3–3.5 hours until internal temperature reaches 165°F in the thickest part of the thigh.
5. Rest for 15 minutes before carving. The skin will be crisp, and the meat will pull apart easily with a smoky-sweet heat.

Tip: For extra moisture, spritz the chicken with apple cider vinegar every hour during smoking.

Smoked Lamb Shanks with Rosemary

These tender, smoky lamb shanks are infused with woodsy rosemary and garlic—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 lamb shanks (about 1 lb each)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 cup dry red wine
• 2 cups beef broth

Instructions:

1. Preheat smoker to 250°F using hickory or oak wood chips.
2. Rub lamb shanks with 2 tbsp olive oil, then season evenly with 1 tbsp kosher salt and 1 tsp black pepper.
3. Smoke lamb shanks for 3 hours, maintaining a steady 250°F.
4. In a skillet over medium heat, sauté 4 minced garlic cloves and 2 tbsp rosemary in 1 tbsp olive oil until fragrant (about 1 minute). Deglaze with 1 cup red wine, simmering until reduced by half (5–7 minutes). Stir in 2 cups beef broth.
5. Transfer lamb shanks to a Dutch oven, pour wine-broth mixture over them, cover, and braise in the smoker (or oven at 300°F) for 2 more hours until fork-tender.

The slow smoke-and-braise method gives these shanks an incredible depth of flavor, with rosemary cutting through the richness. Serve over creamy polenta to soak up the juices!

Tip: For extra caramelization, sear the shanks in a hot skillet before smoking.

Smoked Mac and Cheese with Bacon

This smoky, creamy mac and cheese gets a crispy bacon upgrade—comfort food with a next-level twist.

Ingredients:

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded smoked Gouda
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Cook macaroni al dente according to package instructions. Drain and set aside.
2. In a skillet, cook chopped bacon over medium heat until crispy (8–10 minutes). Drain on paper towels.
3. In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute. Gradually whisk in 2 cups milk and 1 cup heavy cream until smooth.
4. Simmer for 5 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in 2 cups cheddar, 1 cup Gouda, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt until melted.
5. Fold in cooked macaroni and half the bacon. Transfer to a greased 9×13″ dish and top with remaining bacon.
6. Smoke at 225°F for 1 hour using hickory or applewood chips, or bake at 375°F for 20 minutes if preferred.

The smoky Gouda and crispy bacon create a rich, layered flavor that’ll make this mac your new go-to for cookouts.

Tip: For extra crunch, broil for 2–3 minutes after smoking.

Smoked Corn on the Cob with Chili Butter

This smoky, spicy twist on classic corn on the cob is a backyard BBQ game-changer—rich chili butter melts into every nook for a flavor explosion.

Ingredients:

• 4 ears fresh corn, husks removed
• 4 tbsp unsalted butter, softened
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper (optional)

Instructions:

1. Preheat smoker to 225°F using fruitwood like apple or cherry for mild smoke.
2. In a small bowl, mix 4 tbsp softened butter, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp cayenne (if using) until fully combined.
3. Place corn directly on smoker grates. Smoke for 30 minutes, turning once halfway, until kernels are bright yellow and slightly tender.
4. Immediately slather each ear with chili butter, letting it melt into the crevices. Serve hot.

The low smoke temp keeps corn juicy while infusing it with just enough woodsy depth—no parboiling required! The chili butter caramelizes slightly on contact for a glossy, savory finish.

Tip: For grill prep, soak corn in water 10 minutes before smoking to prevent drying.

Smoked Pork Tenderloin with Honey Glaze

This smoked pork tenderloin with honey glaze is a showstopper—tender, smoky, and just the right amount of sticky-sweet.

• 1 (1.5 lb) pork tenderloin, trimmed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 cup honey
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

1. Prep the pork: Pat the pork tenderloin dry, then rub with 1 tbsp olive oil. In a small bowl, mix 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Coat the pork evenly with the spice blend.
2. Smoke: Preheat a smoker to 225°F. Smoke the pork for 1.5–2 hours, or until the internal temperature reaches 145°F.
3. Make the glaze: While the pork smokes, whisk together 1/4 cup honey, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
4. Glaze and rest: Brush half the glaze over the pork during the last 10 minutes of smoking. Let rest for 10 minutes before slicing, then drizzle with the remaining glaze.

The honey’s caramelized edges and the smoky spice rub create a perfect balance—ideal for impressing guests without fuss. Tip: For extra depth, add a pinch of cayenne to the glaze.

Smoked Duck Breast with Orange Marmalade

This elegant yet approachable dish balances rich, smoky duck with bright, citrusy sweetness—perfect for impressing guests or treating yourself.

Ingredients:

• 2 duck breasts (about 12 oz each), skin scored
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1/2 cup orange marmalade
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Pat duck breasts dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 15 minutes.
2. Heat 1 tbsp olive oil in a cold skillet over medium. Place duck breasts skin-side down and cook for 8–10 minutes until fat renders and skin is crispy. Flip and sear for 2 minutes.
3. Transfer duck to a smoker preheated to 225°F and smoke for 20 minutes until internal temperature reaches 135°F (medium-rare).
4. Meanwhile, whisk 1/2 cup orange marmalade, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using) in a small saucepan. Simmer over low heat for 3 minutes until glossy.
5. Rest duck for 5 minutes, then slice and drizzle with warm marmalade glaze.

The magic here? Cold-pan searing ensures crackling skin without overcooking, while the smoky-sweet glaze ties it all together.

Tip: Use a fruitwood like cherry or apple for smoking—it complements the citrus notes beautifully.

Smoked Portobello Mushrooms with Balsamic

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions:

1. Preheat smoker to 225°F using hickory or applewood chips.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of the Portobello caps generously with the marinade and let sit for 10 minutes.
4. Place mushrooms directly on the smoker grate, gill-side up. Smoke for 1 hour, basting with remaining marinade halfway through.
5. Sprinkle with 1 tbsp fresh thyme before serving warm.

The low-and-slow smoke infuses these mushrooms with incredible depth, while the balsamic glaze caramelizes into a sticky-sweet crust. Tip: For extra richness, drizzle with a touch of honey during the last 10 minutes of smoking.

Smoked Baby Back Ribs with BBQ Sauce

These tender, smoky ribs slathered in sticky-sweet BBQ sauce are worth every minute of low-and-slow cooking—your backyard will smell like a barbecue joint!

Ingredients:

• 2 racks baby back ribs (about 3 lbs total)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)

Instructions:

1. Prep ribs: Pat ribs dry, then rub with 2 tbsp olive oil. In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, and 1 tsp black pepper. Massage seasoning blend all over ribs.
2. Smoke: Preheat smoker to 250°F. Place ribs meat-side up and smoke for 3 hours, spritzing with water every 45 minutes if edges dry out.
3. Glaze: Brush ribs with 1 cup BBQ sauce, wrap tightly in foil, and return to smoker for 1 more hour until tender (meat should pull back from bones).
4. Rest & serve: Let ribs rest 10 minutes, then slice between bones. Serve with extra BBQ sauce.

The magic here? Wrapping the saucy ribs in foil creates a steamy pocket that melts the collagen into silky perfection.

Tip: Use fruitwood like apple or cherry for a subtly sweet smoke flavor that won’t overpower the ribs.

Smoked Garlic Butter Shrimp Skewers

These smoky, buttery shrimp skewers are a quick crowd-pleaser—perfect for summer grilling or a cozy indoor cookout.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley
• 1 tbsp olive oil

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers (4-5 per skewer).
2. In a small bowl, whisk together melted butter, minced garlic, smoked paprika, lemon zest, salt, and black pepper.
3. Brush shrimp skewers lightly with olive oil, then grill for 2 minutes per side.
4. Brush shrimp generously with the garlic butter mixture during the last minute of grilling, letting it sizzle and soak in.
5. Remove from heat, sprinkle with fresh parsley, and serve immediately.

The smoky paprika and lemon zest in the garlic butter create a bold, bright flavor that clings to every bite—no dipping sauce needed!

Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Conclusion

With 18 mouthwatering electric smoker recipes, you’re all set to create flavorful meals that’ll impress family and friends! Whether you’re craving smoky ribs, juicy chicken, or even dessert, this roundup has something for everyone. Give these recipes a try, then drop a comment with your favorite—we’d love to hear how it turned out! Don’t forget to share the love by pinning this article for later. Happy smoking!