Not quite a year ago, we purchased a Master Built Electric Smoker. (<–affiliate link) Since that time, we have easily used our smoker weekly, if not more often than that. Every time we are planning to have company, the discussion is “What should we smoke?” (And I don’t mean anything illicit, we’re only talking food here.) In fact, we loved our electric smoker so much that we purchased a second one to have at our seasonal cabin! In November, I published a post, Ten Foods to Smoke in Your Electric Smoker and it has been super popular, so I though I would follow that up with 10 MORE Foods to Smoke in Your Electric Smoker.
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10 More Foods to Smoke in Your Electric Smoker
One: Seasoned Smoked Almonds
Our local supermarket, Wegmans, carries a smoked almond. They are delicious, but the smoky flavor is certainly something other than real smoke. So we have spent some time smoking almonds to get just the right flavor and came up with this version of seasoned smoked almonds. The key is to use melted butter or ghee to get the seasoning to stick a little. Then we use Montreal Steak Seasoning to get a little kick and saltiness. You can read more about it here.
Two: Everything Bagel Smoked Cashews
As long as we’re talking about smoking nuts, we should discuss cashews. Smoked cashews are even better than smoked almonds. The key is the fact that they are a softer nut which allows them to really to really soak in all that smokey flavor. We usually smoke them with our Everything Bagel Dry Rub to make Everything Bagel Smoked Cashews. We make a batch at least once a week as they are a favorite snack in our house. They are a great add on. You can put them in with your dinner and then leave them in longer depending on the cook time of your meat.
Three: Country Style Ribs
In my post 10 Foods to Smoke in Your Electric Smoker, I talked about smoking ribs. Big racks of pork ribs. But even better than that is Country Style Ribs. These come pre-cut and have more meat on them. We smear them with yellow mustard, add some Semiconservative Granola Girl Dry Rub or Everything Bagel Dry Rub (as shown in this picture) and then smoke them at 225° F for a couple of hours. You can then slather them in barbecue sauce or just eat them. Yum.
Four: Venison Chops
We love to smoke venison chops because they are super quick. They can be smoked in about half an hour which means we can have smoked venison chops on a week night! When I think of smoked meat, I think of long weekend smokes, but a venison chop defies that thinking. Rub them with some Semiconservative Granola Girl Dry Rub or Everything Bagel Dry Rub. Let them sit while the smoker fills with smoke and then smoke them at 225° F for about half an hour. They come out smokey and pink in the middle. Delish. For more specific directions, you can look here.
Five: Italian Sausage
My husband loves to buy what he calls “meaterwurst.” These are long coils of Italian Sausage. We used to grill them up, but now, we smoke them. We always smoke the whole coil because they are perfect cut and served on a roll with mustard. They are super served up as Smoked Italian Sausage with Peppers, Onions and Potatoes (which can be a Whole30 meal if you have compliant sausage). They can be cut into rounds and made with eggs in a Whatcha Got Omelette. Or they can be cut into rounds and served with cheese and crackers as an appetizer. Jim took one with him to a party and it was gone in just minutes.
Six: Smoked Cheese
I love smoked cheese. It is one of the reasons (after smoked nuts) that I was most excited about our electric smoker. We waited until winter to smoke cheese because then we had a ready supply of snow to act as ice. We followed the direction in Smoke Like a Pit Master with Your Electric Smoker by Wendy O’Neal. It doesn’t turn out pretty, but it is really tasty. We choose to smoke cheddar because it is a harder cheese and stands up better to the heat. It still got a pretty melty the first time, but that didn’t impact the flavor once it had been chilled in the refrigerator for a few days.
Seven: Smoked Shrimp
I don’t know why it took us so long, but we just recently discovered smoking seafood. I made a Lemon Garlic Rub and they turned out quite tasty. These are another quick smoke. It only took about 20 minutes to cook the shrimp to done. We used frozen devained shrimp that I thawed and then put on wooden skewers. Look for a recipe coming soon.
Eight: Venison Roast
This one is my husband’s baby. He’s been working on a recipe which we will be bringing to you soon. We love to smoke pork butt/shoulder and serve it sliced rather than making pulled pork. We have done the same thing with venison roast. Although we have had it number of times, for some reason I haven’t taken pictures. So look for pictures and a recipe coming soon.
Nine: Smoked Salmon
When we went to Alaska 6 years ago, the men folk went salmon fishing. One of the cuts of salmon that we got was smoked salmon. Well, of course, smoking your own salmon is way better. We smoked wild caught sockeye salmon fillets and wild caught pink salmon which we rubbed with Lemon Garlic Rub and then smoked in a 225° F smoker for about half an hour to 45 minutes depending on the size of your fillets. Salmon is done when it easily flakes. Be careful, it is easy to over smoke it and end up with a lovely smokey flavor but dry salmon.
Ten: Dill Pickle Smoked Chicken Thighs
Until recently, when Ten Foods to Smoke in Your Electric Smoker surpassed it, my Crock Pot Dill Pickle Chicken was the most popular post on The Semiconservative Granola Girl Blog. But with our love of dill pickles, it seemed time to try using dill pickle juice to brine chicken for the smoker. And yes, it was totally at hit. So, head over to this page to find out a little bit more about our Dill Pickle Smoked Chicken Thighs.
Electric Smoker Love
So, as you may have guessed, we are smitten with our electric smoker. It gets a lot of use. In fact, at home this summer, we have not even replaced our empty propane tank on our grill. Every meal that we would have prepared on the grill has been done in the smoker. We hope that you will check out some of our Semiconservative Granola Girl Tips and Recipes for the Electric Smoker and let us know what you think. And, of course, if you haven’t done so already, you should check out Ten Foods to Smoke in Your Electric Smoker, the original post.
