Tag: smoked

Pecan Smoked Shrimp

I had my Weber Smokey Mountain smoker fired up the other day, cooking a bunch of turkey breasts. After they were done, the fire was still nice and hot. So I grabbed a pound of gulf shrimp, seasoned them, skewered them, and put them over the smoke. Shrimp don’t take long to be cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad. These pecan smoked shrimp were only lightly seasoned. I didn’t want the shrimp to be particularly spicy so they didn’t overpower my salad. And I didn’t want to bury the shrimp so I didn’t even notice them any more! If I was going to use them in shrimp cocktail I would’ve increased the cayenne just a little more, and used cocktail sauce to cool off the heat.

Pecan Smoked Shrimp

The Perfect Salad Shrimp

I used 21-25 count shrimp, which are a little big for a salad, but still quite ok. Of course, bigger shrimp are easier to skewer. There are fewer of them in a pound so they shell and devein quicker. Small or large, pecan smoked shrimp are delicious!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my NOLA smoked shrimp.

Pecan Smoked Shrimp
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4 from 1 vote

Pecan Smoked Shrimp

Shrimp don’t take long to cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad.
Course Main
Cuisine American
Keyword shrimp, smoked
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3
Calories 315kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place bamboo skewers in water and let soak.
  • Place the shrimp in a medium bowl.
  • Drizzle with the oil.
  • Add remaining ingredients except the wood. Stir, cover, and refrigerate until ready to cook.
  • Fire up your smoker for low-and-slow cooking, 225 F. Add a few chunks of pecan wood.
  • After the smoker is ready, place shrimp on skewers.
  • Transfer to smoker and smoke for 30-35 minutes or until cooked through.

Notes

Serve on salads or as appetizers.

Nutrition

Calories: 315kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 381mg | Sodium: 1370mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 9mg | Calcium: 226mg | Iron: 3mg

Nutritional values are approximate.

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Smoked Cabbage Rolls

The other day I asked my wife if there was anything special she wanted for dinner this week. She said cabbage rolls. I instantly thought smoked cabbage rolls. I didn’t necessarily run the ‘smoked’ part of the idea by her. But that’s what I made, and they came out tasting absolutely fantastic. Juicy, moist, flavorful stuffing, wrapped in tender steamed cabbage leaves, all in a simple but still yummy tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. We both agree, these are fantastic and that it’s ok that I didn’t run the idea by her first!

Smoked Cabbage Rolls

That Great Smoky Flavor

You can also make these awesome cabbage rolls in the oven, baking them at 350 F. Smoking them does give them a different, unique, wonderful flavor, but they are still great in the oven. If you have a smoker, I definitely recommend the little bit of extra effort it takes to fire it up to make these rolls.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these rolls I went with apple. The results were amazing!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my slow cooker stuffed cabbage rolls.

Smoked Cabbage Rolls
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4 from 3 votes

Smoked Cabbage Rolls

Tender, moist, flavorful stuffing, wrapped in steamed cabbage leaves, all in a simple tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. They are fantastic.
Course Main
Cuisine American
Keyword cabbage, rolls, smoked
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 rolls
Calories 323kcal
Author From Traeger Grills

Equipment

Ingredients

For the rolls

  • 1 medium green cabbage core removed but keep the head intact
  • 1 ¼ pounds ground beef
  • ¼ pound bulk pork sausage
  • 1 cup white rice cooked ,cooled
  • 1 small sweet onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 egg
  • 1 ½ tablespoons Cajun seasoning

For the sauce

Instructions

  • Fire up your smoker for high heat (350 F) cooking. Use whatever wood you prefer. You can also cook the rolls in the oven at 350 F.

For the rolls

  • Bring a large pot of salted water to a boil.
  • Add the cabbage with the hole where the core was facing down.
  • Cover and boil for 10 minutes.
  • Remove the head from the water and let cool slightly. Gently remove 10 large leaves. You might need more or less depending on how large they are.
  • Lay the leaves flat so that the stem side is up. Using a sharp knife, gently cut the stem section horizontally, removing as much of the stem as you can without cutting the leaves.
  • Combine remaining roll ingredients in a large bowl. Mix well.
  • Working in batches, form meat into a miniature log that is about 1″ or so in diameter, and about 2″ long.
  • Place each log onto a leaf near the stem. Fold in the sides then roll up from the bottom (stem area), like you would a burrito.
  • Place into a disposable aluminum pan, seam-side down.

For the sauce

  • Combine all ingredients in a bowl.
  • Pour sauce over the rolls.
  • Place onto smoker and smoke for 15-20 minutes.
  • Cover pan tightly in foil and continue smoking for up to 45 minutes or until the internal temperature of the rolls reaches 160 F.
  • Let cool slightly then serve.

Notes

These freeze well for thawing and reheating later.

Nutrition

Calories: 323kcal | Carbohydrates: 31g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 307mg | Potassium: 725mg | Fiber: 4g | Sugar: 9g | Vitamin A: 914IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

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Smoked Baked Beans

Man, these smoked baked beans are just flat out insanely good. You could make them in the oven, but it’s the smoky flavor that just makes these beans outstanding. They’re even better if you add a few chunks of smoked pork or beef.

This recipe makes a pretty good sized batch, but believe me, it won’t last long. People are going to want seconds if not thirds.

Smoked Baked Beans

Add Some Kick

If you want, you can add a bit of kick to your smoked baked beans. Just add some roasted, chopped or diced jalapenos or a couple dashes of hot sauce. I cooked mine on a rack beneath some Tasso ham. Tasso has a heavy dose of cayenne on it. All that spicy goodness dripped down into the beans giving them a really great kick. I made sure that the beans got hot enough that I didn’t have to worry if the ham drippings were fully cooked or not. Not everyone has tasso to put on the smoker at the same time as their beans, so reach for hot peppers or hot sauce instead!

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for smoking these beans

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my smokehouse beans.

Smoked Baked Beans
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5 from 1 vote

Smoked Baked Beans

Man, these smoked baked beans are just flat out insanely good. You could make them in the oven, but it’s the smoky flavor that just makes these beans outstanding. They’re even better if you add a few chunks of smoked pork or beef.
Course Side
Cuisine American
Keyword baked beans, smoked
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 10
Calories 51kcal
Author Based on a recipe from The Virtual Weber Bullet

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking at 250 F.
  • Pour the beans into 9″ x 13″ aluminum pan.
  • Stir in the remaining ingredients.
  • Place onto the smoker and cook for 2 hours or until the vegetables are somewhat tender, stirring occasionally.

Notes

Add some smoked sausage or kielbasa and serve as a meal.

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 111mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

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Black Pepper Jerky

After making homemade bacon on my Weber Smokey Mountain smoker, I figured the next logical thing to try would be making homemade black pepper jerky. The curing process for jerky is similar in ways to curing bacon, but it doesn’t take as long. The smoking process is different, since the jerky needs to dry out on the smoker.

Black Pepper Jerky

How was it?

The end result was fantastic. A great peppery flavor, with a little kick of heat. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.

Things to keep in mind

The most important things to keep in mind when making jerky is to start with a lean cut of meat (I used a lean top round), sliced super thin, and smoke at a fairly low temperature, 150 – 175 F.

The fire

I lit just a handful of charcoal using my charcoal chimney. The easiest way to do that is to turn the chimney upside down, putting the charcoal where you’d normally put newspaper, and putting newspaper where you’d normally put charcoal. I put just enough unlit charcoal in the bottom of the WSM to cover the bottom grate.

Slicing

To make slicing the beef easier, I sat it in the freezer for about 30 minutes first. Then I used a very sharp knife to get very thin slices.

Pack it in!

To fit as much jerky on my Weber Smokey Mountain as I could, I suspended the meat on skewers. But, I have to admit that skewering the meat and feeding it through the grill grates took some time. You can easily fit 3-5 pounds of jerky on an 18″ smoker.

Jerky on the Weber Smokey Mountain

Conclusion

I was surprised with how easy making jerky was. I’ll definitely be trying different flavors out soon. Also, you can follow this recipe for making jerky at home in the oven. You’ll want to add a teaspoon or two of liquid smoke to the marinade to get a smoky flavor. Also, If you can’t get your oven down to 150 F, set it as low as it’ll go. Then put a wooden spoon in between the door and oven to let some air out as the jerky cooks on racks.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my teriyaki jerky.

Black Pepper Jerky
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5 from 1 vote

Black Pepper Jerky

This black pepper jerky was fantastic. A great peppery flavor, with a little kick of heat. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.
Course Appetizer
Cuisine American
Keyword dehydrator, jerky, nesco snackmaster pro
Prep Time 2 days
Cook Time 6 hours
Total Time 2 days 6 hours
Servings 2.5 pounds
Calories 2402kcal
Author Mike

Equipment

Ingredients

Instructions

  • Note: Freeze the meat for at least 30 minutes to make slicing easier.
  • Whisk together the remaining ingredients.
  • Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
  • Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
  • Fire up your smoker for cooking 150 – 175 F. Use a light wood, such as apple or pecan.
  • Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
  • Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
  • Let cool for an hour before devouring.

Notes

It’s ok to use low-sodium soy sauce.

Nutrition

Calories: 2402kcal | Carbohydrates: 15g | Protein: 166g | Fat: 182g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 5901mg | Potassium: 2941mg | Fiber: 2g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 22mg

Nutritional values are approximate.

D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

Cajun Smoked Boneless Turkey Breast

I normally smoke whole, bone-in turkey breasts on my smoker. Sometimes bone-in breasts are a little hard to find, so that’s when I grab a few frozen boneless breasts from Butterball instead. In fact, lucky me, they were on sale last week, so I grabbed six (I smoked three, and kept the other three in the freezer for later use). It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out since they are already ‘pumped’. That is, they have already been injected with a brining solution. And they stay tender too.

It’s So Easy!

I just rub them down with my favorite rub or seasoning, let them sit in the fridge overnight, then toss them on my smoker for a few hours. No basting is needed, no injecting, no nothing. They’re done when they hit 165 F.

Cajun Smoked Boneless Turkey Breast

Perfect Turkey

I chopped two of the Cajun smoked boneless turkey breasts into cubes for use on salads. This turkey is perfect on salads. I divide the chunks up among 5 or so containers. Any time I want salads for lunch for a few days in a row, I grab one out of the freezer the night before. The next day I’m chowing down on a great smoky turkey salad.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used pecan for these turkeys.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I thin-sliced the remaining breast for use on sandwiches. My copycat of Applebee’s Clubhouse Grille and copycat of Denny’s club sandwich were fantastic!

Cajun Smoked Boneless Turkey Breast
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4.34 from 3 votes

Cajun Smoked Boneless Turkey Breast

It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out and they are super tender to boot!
Course Main
Cuisine American
Keyword Cajun, smoked, turkey
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 8
Calories 172kcal
Author Mike

Equipment

Ingredients

Instructions

  • Remove the breast from the bag and discard the included gravy pack. Do not remove the netting.
  • Rinse, then pat very dry.
  • Rub the breast liberally with the Cajun seasoning. This is not a good time to be shy with the seasoning.
  • Wrap in foil and refrigerate overnight.
  • Fire up your smoker for 225 F cooking. Add a light smoking wood, such as pecan or maple.
  • Remove breast from foil and place on the smoker. Cook until the meat reaches 165 F.
  • Remove from smoker, wrap in foil, and let rest 30 minutes before slicing.

Notes

Great sliced thin for sandwiches!

Nutrition

Calories: 172kcal | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 350mg | Potassium: 412mg | Sugar: 1g | Vitamin A: 34IU | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. Spicy Cajun seasoning (I love our homemade mix, I use it in practically everything), beef, tomato, peppers, onions and garlic, with just a hint of chicory coffee. The meat is fall-apart tender and was so easy to shred. And oh how juicy.

Smoked Cajun Chuck Roast

Add Some Creamy Grits

I served this smoked Cajun chuck roast over grits, but rice would do just as well. There’s plenty of flavorful sauce for spooning over the meat, so don’t be shy with it.

You don’t actually have to make this dish on a smoker. You can skip that part and make it in the oven and still enjoy a fantastic meal. Of course, you’ll be missing out on that great smoky flavor.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this chuck roast.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I’ve made smoked chuck roast before, but in a slightly different manner. Both are outstandingly good and a great way to use a cheaper (than brisket) cut of meat.

Smoked Cajun Chuck Roast
Print Pin
5 from 1 vote

Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. 
Course Main
Cuisine Cajun
Keyword beef, Cajun, grilled
Prep Time 1 day
Cook Time 8 hours
Total Time 1 day 8 hours
Servings 8
Calories 447kcal
Author Based on a recipe from Ree Drummond

Ingredients

  • 1 3 pound chuck roast
  • Cajun seasoning I used my homemade version
  • 2 stalks celery chopped
  • 1 sweet onion sliced thin
  • 1 bell pepper red or green, seeded, sliced thin
  • 14 ounce petite diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicory coffee regular flavorful coffee can be substituted
  • rice cooked, for serving. cooked grits are great too!
  • parsley chopped, for garnish

Instructions

  • Rub the chuck roast generously with the Cajun seasoning. Get all sides and all the nooks and crannies. Place into a resealable container or baggie and refrigerate overnight.
  • Fire up your smoker for cooking at 250-275 F. Add a few chunks of light wood such as apple, cherry or peach. Alternatively, preheat your oven and skip to step 4.
  • Smoke the chuck roast for 2 hours.
  • Place the chuck roast in a large aluminum pan. Add the celery, onion, pepper, tomatoes, tomato paste, and coffee.
  • Cover in foil and smoke (or bake) for another 6 or more hours or until the meat easy pulls apart.
  • Carefully remove the chuck roast and shred. Return to the pan.
  • Serve over cooked grits or rice with the pan sauce over the top. Garnish with fresh chopped parsley.

Notes

Also great served on French bread with your favorite toppings as sandwiches.

Nutrition

Calories: 447kcal | Carbohydrates: 9g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 293mg | Potassium: 1060mg | Fiber: 2g | Sugar: 6g | Vitamin A: 708IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 6mg

Nutritional values are approximate.

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Pulled Pork BBQ

I have a few books that I consider to be essential to cooking just about anything on my smoker. Such as pulled pork BBQ. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.

Pulled Pork BBQ

I Love My Smoker

I cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up. It’s easy to keep running at a steady temperature. And it comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making an out-of-this-world good pulled pork poutine and a few pulled pork hot pockets.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

You can also cook pork butt over a high-heat. If you prefer chicken, it’s just as easy to smoke and pull.

Pulled Pork BBQ
Print Pin
5 from 1 vote

Pulled Pork BBQ

I cook my pulled pork BBQ on my smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.
Course Main
Cuisine American
Keyword barbecue, BBQ, pulled pork, smoked
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 4 pounds
Calories 1218kcal
Author Mike

Equipment

Ingredients

  • 7-8 pound pork butt or shoulder

For the Southern Succor rub (modified only slightly from Smoke & Spice).

For the Southern sop (modified only slightly from Smoke & Spice)

Instructions

  • Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  • Trim any large pieces of fat off the pork. You don’t have to be real picky about it, just get any large chunks.
  • Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
  • Place the pork onto the smoker and cook until the meat reaches 185 F.
  • Combine the sop ingredients in a small saucepan over medium heat. Stir until dissolved.
  • Keep warm until ready to use.
  • Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
  • Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker.
  • Wrap it in foil and let it rest at least 30 minutes before shredding.

Notes

Leftover pork freezes well too.

Nutrition

Calories: 1218kcal | Carbohydrates: 38g | Protein: 151g | Fat: 47g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 476mg | Sodium: 7620mg | Potassium: 3031mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1082IU | Vitamin C: 25mg | Calcium: 199mg | Iron: 12mg

Nutritional values are approximate.

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Smoked Potato Chips

I had my Weber Smokey Mountain smoker set up for a cold smoke the other day. I was making a batch of smoked cheeses. Since I already had everything in place, I decided to throw on a bag of cheap, plain potato chips. In a short time I had a batch of fantastic tasting smoked potato chips! How easy is that?

Cold smoking can be a tricky endeavor. The key is to not get above 90 F. Though chips aren’t as picky as cheeses, you still don’t want to cook them over high heat or get too much smoke on them. They can definitely get overpowering.

Smoked Potato Chips

It’s Actually Very Easy

My cold smoke setup for smoked potato chips is easy. I put 4 lit charcoal briquettes topped with a piece of apple wood. Once the wood starts to smoke I put on the chips or cheeses or whatever I am cold smoking. I monitor the temperature in the smoker, making any damper adjustments needed to maintain 90 F. It’s easier to do on a cloudy, cool day. I taste as I go, until I get the amount of smoky flavor I want.

Cold Smoke Setup

You can also cold smoke with a smoke tube.

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Serve up even more smoky goodness by making some smoked onion dip. And don’t forget these chips go great with a pulled pork BBQ sandwich.

Smoked Potato Chips
Print Pin
5 from 1 vote

Smoked Potato Chips

I had my smoker set up for a cold smoke the other day, making a batch of smoked cheeses. Since I already had everything in place, I decided to throw on a bag of cheap, plain potato chips. In a short time I had a batch of fantastic tasting smoked potato chips!
Course Snack
Cuisine American
Keyword potato chips, smoked
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 bag
Calories 1230kcal
Author Mike

Equipment

Ingredients

For cold smoking

  • 4 lit charcoal briquettes
  • 1 small chunk apple wood

For the smoked potato chips

Instructions

For cold smoking

  • Place the 4 lit briquettes in the bottom of your smoker.
  • Add the wood chunk.
  • Once the wood is smoking, you can add the potato chips.

For the smoked potato chips

  • Place the chips in an aluminum pan over a cold smoke setup at 90 F.
  • Smoke 20-30 minutes, gently tossing once or twice, until the desired smoke taste is achieved.

Notes

You can store the chips in an air-tight container until ready to serve.

Nutrition

Calories: 1230kcal | Carbohydrates: 115g | Protein: 15g | Fat: 83g | Saturated Fat: 9g | Trans Fat: 1g | Sodium: 1090mg | Potassium: 3727mg | Fiber: 10g | Sugar: 1g | Vitamin C: 42mg | Calcium: 54mg | Iron: 4mg

Nutritional values are approximate.

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Smoked Cheeses

I was so happy with how great these smoked cheeses tasted. I mean, they were fantastic. And definitely so much better than any so-called smoked cheese you buy in the store (which are usually flavored with a liquid smoke or chemical and not real wood smoke).

Smoked Cheeses

I made one of the best grilled cheese sandwiches I’ve ever had with the smoked sharp cheddar and pepper jack cheeses. I served it with some of my smoked potato chips.

Grilled Smoked Cheese Sandwich with Smoked Chips

The smoked buffalo mozzarella made for the best pizzas I’ve had. It takes pizza to a whole new happy place.

The Keys To Success

Cold smoking can be a tricky endeavor. The key is to not get above 90 F. The cheese can of course melt if you get your temperatures too high. You also want to not over-smoke the cheese as too much smoke flavor can be a bad thing. The first time attempting it you might want to sample one of the cheeses every 5 or so minutes to see how much smoke flavor you have.

My Setup

My cold smoke setup is easy: 4 lit charcoal briquettes topped with a piece of apple wood. Once the wood starts to smoke I put on the cheeses or whatever I am cold smoking. I monitor the temperature in the smoker closely, making any damper adjustments needed to maintain 90 F. It’s easier to do on a cloudy, cool day.

You can also use a smoke tube for this process.

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Also try smoking Velveeta. It’s seriously crazy good stuff.

Cold Smoke Setup
Smoked Cheeses
Print Pin
5 from 1 vote

Smoked Cheeses

I was so happy with how great these smoked cheeses tasted. I mean, they were fantastic. And definitely so much better than any so-called smoked cheese you buy in the store.
Course Side
Cuisine American
Keyword cheese, smoked
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 blocks
Calories 4kcal
Author Mike

Ingredients

For cold smoking

  • 4 lit charcoal briquettes
  • 1 small chunk apple wood

For the smoked cheeses

  • 4 blocks cheese use your favorites. I used Tillamook sharp cheddar, Tillamook pepper jack, and a log of fresh buffalo mozzarella.

Instructions

For cold smoking

  • Place the 4 lit briquettes in the bottom of your smoker.
  • Add the wood chunk.
  • Once the wood is smoking, you can add the cheeses.

For the smoked cheeses

  • Place the cheeses onto a disposable grill topper or in a vegetable or fish basket.
  • Smoke 15 or so minutes until the desired smokiness is achieved. For us, 20 minutes was just perfect. Sample as you cook to find the amount of smoke you prefer.

Notes

For more pronounced flavor, wrap the cheese tightly and refrigerate for at least 20 days before serving.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 10IU | Calcium: 7mg | Iron: 1mg

Nutritional values are approximate.

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Deluxe Smoked Habanero Meatloaf

This deluxe smoked habanero meatloaf is by far my favorite version of any smoked meatloaf that I’ve made. The meat comes out unbelievably tender, with a nice smoky flavor. And of course, there’s a kick – a big kick from spicy BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

Deluxe Smoked Habanero Meatloaf

Perfect For Sandwiches Too!

The leftover deluxe smoked habanero meatloaf (if you have any) is just as good as the day you made it. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion adds a nice crunch to the tender meatloaf.

You can make this dish in the oven and still have a fantastic dish, too.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this meatloaf.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

If you prefer a more savory meatloaf try my smoked Italian meatloaf. It’s a bit more work, but worth it.

I smoked the meatloaf on my Weber Smokey Mountain smoker. You can also make it in the oven, or over indirect heat on a gas or charcoal grill.

Smoked Habanero Meatloaf Version 2.0
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5 from 1 vote

Deluxe Smoked Habanero Meatloaf

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smoky flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick.
Course Main
Cuisine American
Keyword meatloaf, smoked, spicy
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 445kcal
Author Mike

Equipment

Ingredients

Instructions

For the smoker

  • Fire up your smoker for cooking at 225 – 250 F with a light wood, such as apple.

For the oven

  • Preheat oven to 450 F.

Assembly

  • Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I put the vegetable mixture in a cheesecloth and wrung them like a wet towel.
  • Place beef and pork into a large bowl. Add onion mixture.
  • Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  • In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  • Spray a 9×13 aluminum (or glass if using the oven) pan with non-stick spray.
  • Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
  • If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
  • If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours at 250 F or until the center is done.
  • Let meatloaf rest for 10 minutes and then slice into thick pieces.

Notes

Also great served on toasted Texas toast as sandwiches! 

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 692mg | Potassium: 606mg | Fiber: 2g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

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Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush