Get ready to take your outdoor cooking game to the next level with these 20 flavorful little chief smoker recipes perfect for beginners! Whether you’re a seasoned pro or just starting out, these mouthwatering dishes are sure to impress. From classic BBQ favorites to creative twists and delicious desserts, we’ve got you covered.
In this article, we’ll be diving into the world of Little Chief smokers, exploring the best ways to use this versatile cooking device to create mouthwatering meals that are perfect for family gatherings, backyard barbecues, or simply satisfying your cravings. So what are you waiting for? Let’s get started with these amazing recipes!
Smoked Honey Garlic Chicken Wings
Get ready to elevate your snack game with this sweet and savory recipe! Smoked honey garlic chicken wings are a game-changer, perfect for any gathering or sporting event.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup smoked honey
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 275°F (135°C).
2. In a small bowl, mix together smoked honey, garlic, and paprika.
3. Line a large baking sheet with aluminum foil or parchment paper.
4. Toss chicken wings with olive oil, salt, and pepper until coated.
5. Place wings on the prepared baking sheet in a single layer.
6. Brush the honey-garlic mixture evenly over the wings.
7. Smoke for 2-3 hours, or until cooked through and caramelized.
8. Serve hot and enjoy!
Cooking Time: 2-3 hours
Little Chief Smoked Salmon with Lemon Dill Sauce
This recipe combines the rich flavors of smoked salmon with a bright and tangy lemon dill sauce, perfect for a light and refreshing meal.
Ingredients:
– 1 lb Little Chief Smoked Salmon fillets
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the smoked salmon fillets on the prepared baking sheet, leaving about 1 inch of space between each piece.
4. Drizzle the lemon juice and olive oil over the salmon, then sprinkle with chopped fresh dill.
5. Season with salt and pepper to taste.
6. Bake for 8-10 minutes or until the salmon is cooked through.
Cooking Time: 8-10 minutes
Applewood Smoked Pork Ribs
Get ready for tender, fall-off-the-bone pork ribs infused with the rich flavors of applewood smoke.
Ingredients:
– 2 racks pork ribs (about 4 pounds)
– 1 cup applewood chips
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F.
2. In a small bowl, mix together the brown sugar, smoked paprika, salt, and pepper.
3. Remove the membrane from the back of the ribs (optional but recommended for better tenderization).
4. Apply the dry rub mixture evenly to both racks of ribs, making sure to coat all surfaces.
5. Place the ribs in the smoker or grill, closing the lid to allow the applewood smoke to infuse.
6. Smoke the ribs for 8-10 hours, or until they reach an internal temperature of 190°F.
7. Remove the ribs from the heat and let them rest for 15 minutes before serving.
Cooking Time: 8-10 hours
Smoked Beef Brisket with Coffee Rub
Elevate your brisket game with this bold and rich recipe that combines the deep flavors of coffee with the tender, slow-cooked goodness of smoked beef.
Ingredients:
– 1 beef brisket (5-6 pounds)
– 1/4 cup coffee rub (see below)
– 2 cups wood chips (your choice of hardwood, such as post oak or mesquite)
– Salt and pepper to taste
Coffee Rub:
– 2 tablespoons freshly ground coffee
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the coffee rub ingredients.
3. Trim any excess fat from the brisket, then coat it evenly with the coffee rub, making sure to cover all surfaces.
4. Place the brisket in the smoker, close the lid, and smoke for 10 hours or until it reaches an internal temperature of 160°F.
5. Remove the brisket from the smoker and let it rest for 30 minutes before slicing and serving.
Cooking Time: 10 hours
Maple Glazed Smoked Turkey Breast
Elevate your holiday table with this sweet and savory smoked turkey breast recipe, featuring a sticky maple glaze that’s sure to impress.
Ingredients:
– 2 lb boneless, skinless turkey breast
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, whisk together maple syrup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Place the turkey breast in the smoker, fat side up.
4. Brush the glaze all over the turkey breast, making sure to coat evenly.
5. Smoke for 2-1/2 hours or until internal temperature reaches 165°F (74°C).
6. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 2-1/2 hours
Little Chief Smoked Mac and Cheese
A comforting twist on the classic macaroni and cheese, this recipe adds a deep smoky flavor from Little Chief Smoked Paprika. Perfect for a cozy night in or a crowd-pleasing side dish.
Ingredients:
• 8 oz macaroni
• 2 cups grated cheddar cheese
• 1 cup grated mozzarella cheese
• 1/4 cup all-purpose flour
• 2 tsp Little Chief Smoked Paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/2 cup whole milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk together for 1 minute.
4. Slowly add milk, whisking constantly. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
5. Remove from heat and stir in cheddar and mozzarella cheese until melted and smooth.
6. Add Little Chief Smoked Paprika, salt, and pepper. Stir to combine.
7. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional grated cheese if desired.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Smoked Garlic Butter Shrimp
Transform ordinary shrimp into a decadent treat with this simple recipe that combines the rich flavors of smoked garlic and butter.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup white wine (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together garlic, butter, smoked paprika, salt, and black pepper until well combined.
3. Add the shrimp to the bowl and toss to coat evenly with the garlic butter mixture.
4. Line a baking sheet with parchment paper and arrange the shrimp in a single layer.
5. If using white wine, drizzle it over the shrimp.
6. Bake for 8-10 minutes or until the shrimp are pink and cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 minutes
Cherrywood Smoked Pork Shoulder
Smoky, savory, and oh-so-tender, this Cherrywood Smoked Pork Shoulder recipe is perfect for special occasions or a lazy Sunday afternoon.
Ingredients:
– 2 lbs pork shoulder
– 1 cup Cherrywood chips (smoke blend)
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat your smoker to 225°F (or use a charcoal grill with wood chips).
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork shoulder in the smoker or grill, closing the lid (if using a grill).
5. Smoke for 8-10 hours, replenishing Cherrywood chips as needed to maintain smoke flavor.
6. During the last hour, brush with apple cider vinegar.
7. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 8-10 hours
Smoked Jalapeño Poppers
Elevate your snack game with these spicy and savory Smoked Jalapeño Poppers, featuring the bold flavors of smoked jalapeños, cream cheese, and crispy breadcrumbs.
Ingredients:
– 12-15 jalapeño peppers
– 1 block of cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. Cut the tops off the jalapeños and carefully remove the seeds and membranes.
3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, salt, and pepper. Mix well.
4. Stuff each jalapeño with the cheese mixture, dividing it evenly among the peppers.
5. Close the tops of the peppers and place them on a baking sheet lined with parchment paper.
6. Smoke or grill the peppers for 30-40 minutes, or until they’re tender and slightly caramelized.
7. Remove from heat and sprinkle with panko breadcrumbs. Serve warm.
Cooking Time: 30-40 minutes
Little Chief Smoked Sausage and Peppers
Enjoy a flavorful and easy-to-make meal with this recipe that combines Little Chief smoked sausage with bell peppers.
Ingredients:
– 1 package of Little Chief smoked sausage
– 2 large bell peppers, sliced
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Place the sliced bell peppers and onions on the grill. Cook for 5-7 minutes, turning occasionally, until they’re tender and slightly charred.
3. Meanwhile, cook the Little Chief smoked sausage according to package instructions (about 10-12 minutes).
4. Once the sausage is cooked, slice it into thick rounds.
5. Add the minced garlic to the grill pan with the peppers and onions. Cook for an additional minute, until fragrant.
6. Serve the sliced sausage with the pepper and onion mixture.
Cooking Time: 20-25 minutes
Smoked BBQ Pulled Pork
Get ready for tender, juicy pulled pork with a rich, smoky flavor. This recipe is perfect for slow-cooking pork shoulder to perfection.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 cup Smoked BBQ Sauce (homemade or store-bought)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 cup wood chips (hickory, apple, or cherry work well)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the brown sugar and smoked paprika.
3. Rub the mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in the smoker, fat side up.
5. Close the lid and let the pork cook for 8-10 hours, or until it reaches an internal temperature of 190°F.
6. After 8 hours, brush the Smoked BBQ Sauce all over the pork shoulder.
7. Continue cooking for another 30 minutes to allow the sauce to caramelize.
8. Once cooked, use two forks to pull the pork apart into shreds.
Cooking Time: 8-10 hours
Pecan Smoked Duck with Orange Glaze
Elevate your dinner game with this mouthwatering Pecan Smoked Duck, smothered in a sweet and tangy orange glaze.
Ingredients:
– 1 (4-5 pound) duck
– 1 cup pecan halves
– 1/2 cup brown sugar
– 1/4 cup honey
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon salt
– 1/4 cup orange marmalade
– 2 tablespoons freshly squeezed orange juice
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together pecans, brown sugar, honey, smoked paprika, garlic powder, and salt.
3. Rub the pecan mixture all over the duck, making sure to coat evenly.
4. Place the duck in the smoker and cook for 4-5 hours, or until internal temperature reaches 165°F.
5. In a small saucepan, combine orange marmalade and orange juice. Bring to a simmer over medium heat.
6. Brush the orange glaze all over the duck during the last 30 minutes of cooking.
7. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 4-5 hours
Little Chief Smoked Meatloaf
A twist on the classic comfort food, this smoked meatloaf is perfect for a quick and delicious meal.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 1 egg
– 1 tsp Worcestershire sauce
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup ketchup-based BBQ sauce
Instructions:
1. Preheat smoker to 225°F.
2. In a large bowl, combine ground beef, breadcrumbs, onion, egg, Worcestershire sauce, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Shape mixture into a loaf shape and place on a piece of aluminum foil or parchment paper.
4. Smoke for 2-1/2 to 3 hours, or until internal temperature reaches 160°F.
5. During the last 30 minutes of smoking, brush with ketchup-based BBQ sauce.
6. Remove from heat and let rest for 10-15 minutes before slicing and serving.
Cooking Time: 2-1/2 to 3 hours
Smoked Corn on the Cob with Chili Lime Butter
Elevate your summer gatherings with this flavorful twist on classic grilled corn. Smoky undertones and a tangy kick from chili lime butter will have everyone coming back for seconds.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. Place the corn ears on the smoker or grill, closing the lid or cover if using a grill.
3. Smoke/grill for 30-40 minutes, or until lightly charred and tender.
4. Meanwhile, mix softened butter with lime juice, chili powder, salt, and pepper in a bowl.
5. Once the corn is done, slather each ear with the chili lime butter.
6. Serve immediately, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Smoked Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe infuses tender bell peppers with the deep, smoky flavor of smoked sausage and cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 pound smoked sausage (such as andouille or kielbasa), sliced
– 1 cup cooked rice
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (or use a charcoal grill with wood chips).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in the smoker.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up into smaller pieces as it cooks.
4. Add the cooked rice, cheese, parsley, garlic, salt, and pepper to the skillet. Stir until combined.
5. Stuff each bell pepper with the sausage mixture and top with additional shredded cheese.
6. Smoke for 2 hours or grill for 30 minutes per side, or until peppers are tender.
7. Serve warm.
Cooking Time: 2 hours (smoking) or 1 hour (grilling)
Little Chief Smoked Tri-Tip with Herb Crust
Transform your tri-tip into a tender and flavorful masterpiece with this simple recipe.
Ingredients:
– 1 (3-4 pound) beef tri-tip roast
– 1/4 cup Little Chief seasoning blend
– 2 tablespoons brown sugar
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– 1 garlic clove, minced
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together Little Chief seasoning blend and brown sugar.
3. Rub the mixture all over the tri-tip roast, making sure to coat it evenly.
4. Drizzle olive oil over the roast, then sprinkle with thyme, rosemary, and garlic.
5. Place the roast in the smoker, fat side up.
6. Smoke for 8-10 hours or until the internal temperature reaches 160°F.
7. Let the roast rest for 15 minutes before slicing and serving.
Cooking Time: 8-10 hours
Smoked Pineapple with Cinnamon Sugar
Transform your pineapple into a sweet and savory masterpiece by infusing it with the rich flavors of smoking and cinnamon sugar.
Ingredients:
– 1 ripe pineapple, sliced into 1-inch thick rounds
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons liquid smoke (available at most grocery stores or online)
– Salt to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together the brown sugar and cinnamon.
3. Place the pineapple slices in a single layer on a baking sheet lined with parchment paper.
4. Sprinkle the cinnamon sugar mixture evenly over the pineapple rounds.
5. Smoke the pineapple for 30 minutes to an hour, or until it reaches your desired level of smokiness.
6. Remove the pineapple from the smoker and sprinkle with salt to taste.
Cooking Time: 1-2 hours
Smoked Gouda and Bacon Stuffed Mushrooms
Smoked Gouda and Bacon Stuffed Mushrooms Recipe
Summary:
Elevate your appetizer game with this rich and savory recipe, featuring the perfect union of smoked Gouda cheese, crispy bacon, and earthy mushrooms.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup smoked Gouda cheese, crumbled
– 6 slices of cooked bacon, crumbled
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps by gently wiping with a damp cloth.
3. In a bowl, mix together smoked Gouda cheese, crumbled bacon, garlic, salt, and pepper.
4. Stuff each mushroom cap with the cheese-bacon mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Little Chief Smoked Chicken Thighs with BBQ Sauce
A deliciously smoky twist on traditional BBQ chicken, these tender thighs are slathered in a sweet and tangy barbecue sauce. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 cup Little Chief Smoked Pellets (or other wood chips)
– 1/2 cup BBQ sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker or grill to 275°F.
2. In a small bowl, mix together brown sugar, apple cider vinegar, smoked paprika, salt, and pepper.
3. Rub the mixture all over the chicken thighs, making sure to coat them evenly.
4. Place the chicken thighs in the smoker or grill, closing the lid to maintain heat.
5. Smoke for 2-1/2 hours, or until the chicken reaches an internal temperature of 165°F.
6. Brush with BBQ sauce during the last 10 minutes of cooking.
7. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: 2-1/2 hours
Smoked Apple Pie with Cheddar Crust
This savory-sweet pie combines the comfort of a warm apple crisp with the bold flavor of smoked cheddar cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 Granny Smith apples, peeled and diced
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup smoked cheddar cheese, shredded
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a bowl, combine diced apples, granulated sugar, honey, cinnamon, and nutmeg. Mix until apples are evenly coated.
4. Spread the apple mixture onto one half of the pastry, leaving a 1-inch border around edges.
5. Sprinkle shredded cheddar cheese over the apples.
6. Fold the other half of the pastry over the filling, pressing edges to seal. Brush with beaten egg for glaze.
7. Bake for 35-40 minutes or until golden brown.
