WOOD PELLET SMOKER

AND GRILL COOKBOOK

THE ULTIMATE PELLET SMOKER
AND GRILL COOKBOOK WITH 200
TASTY AND EASY BBQ RECIPES
FOR MASTERING YOUR PELLET
GRILL
Markus Franklin Cookston
© Copyright 2020 - All rights reserved.
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Table of Contents
Introduction
History of the Smoker Grill
Why Smoking?
Chapter 1- Pork
1. Pork Collar and Rosemary Marinade
2. Roasted Ham
3. Smoked Pork Loin
4. Strawberry and Jalapeno Smoked Ribs
5. Easy Pork Chuck Roast
6. Jalapeno-Bacon Pork Tenderloin
7. Smoked Brats
8. Country Pork Roast
9. Pickled-Pepper Pork Chops
10. Southern-Sugar Glazed Ham
11. Bacon and Sausage Bites
12. Grilled Pork Chops
13. Pigs in a Blanket
14. Smoked Bacon
15. Smoked, Candied, and Spicy Bacon
16. St. Louis BBQ Ribs
17. Stuffed Pork Crown Roast
18. BBQ Baby Back Ribs
19. Pork Tenderloin
20. Apple Orange Pork Loin Roast
21. Pork Bone-In Chops with Rosemary and Thyme
22. Pork Ribs Smoked with Pomegranate Sauce
23. Hot and Tender Pork Sausage Balls
24. Pepper Jelly Pork Ribs
25. Pork Neck and Northwest Bean Soup
26. Smoked Pork Tenderloins
 27. Pulled Hickory-Smoked Pork Butts
28. Pork Sirloin Tip Roast Three Ways
29. Smoked Pork Sausage
30. BBQ Pulled Pork
31. Smoked Bologna
32. Smoked Pork Shoulder
33. Spiced Pork Loin
34. Stuffed Porchetta
Chapter 2- Beef
35. Texas Smoked Brisket (Unwrapped)
36. Mesquite-Smoked Brisket (Wrapped)
37. Sweet Heat Burnt Ends
38. Reverse-Seared Tri-Tip
39. George’s Smoked Tri-Tip
40. Beefy Bolognese
41. Brunch Burger
42. Classic Pastrami
43. Fully Loaded Beef Nachos
44. Whole Smoked Bologna Roll
45. Honey-Apple BBQ Ribs
46. Smoked Rib-Eye Steaks
47. Texan-Style Smoke Beef Brisket
48. Blackened Saskatchewan Tomahawk Steak
49. Traeger BBQ Brisket
50. Garlic, Lemon, And Goat Cheese Mashed Potatoes
51. Traeger Prime Rib Roast
52. Italian Beef Sandwich
53. Thai Beef Skewers
54. BBQ Chili Burger
55. Perfectly Grilled Steaks
56. Smoked Tri-Tip Roast
 57. Meaty Chuck Short Ribs
58. Texas-Style Brisket Flat
Chapter 3- Poultry
59. Cajun Patch Cock Chicken
60. Yan's Grilled Quarters
61. Roasted Tuscan Thighs
62. Teriyaki Smoked Drumstick
63. Smoked Bone In-Turkey Breast
64. Smoked Whole Duck
65. Chicken Tenders
66. Thanksgiving Turkey
67. Spatchcock Smoked Turkey
68. Smoked Chicken Leg Quarters
69. Chicken Fajitas
70. Lemon Garlic Smoked Chicken
71. Sweet Honey Smoked Brown Turkey
72. Spicy Smoked Chicken Garlic
73. Hot Smoked Shredded Chicken with Sweet Sticky Sauce
74. Natural White Smoked Chicken Breast
75. Barbecue Chicken
76. Whole Turkey
77. Barbecue Chicken Breasts
78. Cilantro-Lime Chicken
79. Lemon Honey Chicken
80. Herbed Coffee Chicken
81. Red Pepper Chicken Thighs
82. Spicy Chicken Thighs
83. Turkey Burgers
84. Turmeric Chicken
85. Mediterranean Chicken
86. Pineapple Turkey Wings
 87. Cheesy Turkey Patties
88. Chicken Patties
89. Faithfully Italian Herbed Chicken
90. Maple Smoked Sweet and Spicy Wings
91. Crispy Orange Chicken
92. Lovely Smoked Turkey
93. Beautiful 5 Spice Duck Breast
Chapter 4- Fish and Seafood
94. Candied Smoked Salmon with Orange Ginger Rub
95. Juicy Lime Smoked Tuna Belly
96. Lemon Butter Smoked Mackerel with Juniper Berries Brine
97. Smoked Crab Paprika Garlic with Lemon Butter Flavor
98. Cayenne Garlic Smoked Shrimp
99. Cinnamon Ginger Juicy Smoked Crab
100. Simple Grilled Oysters
101. Garlic Asiago Oysters
102. Wasabi Oysters
103. Fish Camp Trout
104. Southern-Grilled Bass
105. Pacific Northwest Salmon with Lemon Dill Sauce
106. Seared Wasabi Tuna
107. Bacon Grilled Crappie
108. Mojo Shrimp Skewer Appetizers
109. Sweet Grilled Lobster Tails
110. Seasoned Smoked Oysters
111. Sugar-Crusted Red Snapper
112. Peppercorn-Dill Mahi-Mahi
113. Fish Tacos with Sweet and Fiery Peppers
114. Honey-Cayenne Sea Scallops
115. Lemon Butter Lobster Tails
116. Smoked Fresh Salmon fillets
 117. Caribbean Smoked Rockfish
118. Smoked Shrimp Tilapia
119. Smoked Brined Tuna
120. Smoked Sauced Tuna
121. Smoked Brined Trout
Chapter 5- Vegetables
122. Perfectly Smoked Artichoke Hearts
123. Finely Smoked Russet Potatoes
124. Simple Smoked Green Cabbage (Pellet)
125. Smoked Asparagus with Parsley and Garlic
126. Smoked Corn Cob with Spicy Rub
127. Smoked Sweet Pie Pumpkins
128. Smoked Vegetable "Potpourri" (Pellet)
129. Perfectly Smoked Artichoke Hearts
130. Finely Smoked Russet Potatoes
131. Simple Smoked Green Cabbage (Pellet)
132. Smoked Asparagus with Parsley and Garlic
133. Smoked Corn Cob with Spicy Rub
134. Smoked Sweet Pie Pumpkins
135. Smoked Vegetable "Potpourri" (Pellet)
136. Baked Green Bean Casserole
137. Mashed Potatoes
138. Corn and Cheese Rellenos
139. Roasted Tomatoes with Hot Pepper Sauce
140. Grilled Fingerling Potato Salad
141. Smoked Jalapeno Poppers
Chapter 6- Other Meats
142. BBQ Lamb
143. Grilled Lamb Chops
144. Braised Lamb Shank
145. Sesame Smoked Lamb Leg
 146. Jack Denial Meat Glazed Recipe
147. Honey Apricot Smoked Lamb Shank
148. Rack of Lamb
149. Roasted Venison Tenderloin
150. Roasted Elk Jalapeno Poppers
151. Braised Backstrap Shredded Tacos
152. Braised Rabbit and Red Wine Stew
153. Citrus Smoked Goose Breast
154. Maple-Glazed Pheasants
155. Ultimate Duck Breasts
156. Wild Game Chili
157. Mesquite Bison Brisket
158. Grilled Lamb Chops with Herbed Brown Sugar Marinade
159. Grilled Orange-Turmeric Lamb Skewers
160. Grilled Rabbit with Wine and Rosemary Marinade
161. Grilled Wild Boar Steaks with Blueberry Sauce
162. Grilled Wild Goose Breast in Beer Marinade
163. Grilled Wild Rabbit with Rosemary and Garlic
164. Smoked Aromatic Pheasant on Pellet Grill
165. Stuffed Wild Duck on Pellet Grill
Chapter 7- Cheese, Bread and Dessert
166. Smoked Carolina Pulled Pork Sandwiches
167. Fajita Sandwiches
168. Baked S'mores Donut
169. Baked Cherry Cheesecake Galette
170. Grilled Fruit with Cream
171. Apple Pie on the Grill
172. Grilled Layered Cake
173. Coconut Chocolate Simple Brownies
174. Seasonal Fruit on the Grill
175. Cinnamon Sugar Pumpkin Seeds
 176. Blackberry Pie
177. S’mores Dip
178. Ice Cream Bread
179. Bacon Chocolate Chip Cookies
180. Chocolate Chip Cookies
181. Apple Cobbler
182. Pineapple Cake
183. Caramel Bananas
184. Exotic Apple Pie
185. Baked Peaches Pie
Chapter 8- Rubs and Sauces
186. Choran Sauce
187. Hot Sauce with Cilantro
188. Chimichurri Sauce
189. Basil Pesto Sauce
190. Vegan Pesto
191. Fennel and Almonds Sauce
192. Honey Dipping Sauce
193. Ginger Dipping Sauce
194. Thai Dipping Sauce
195. Coconut Dipping Sauce
196. Black Bean Dipping Sauce
197. Maple Syrup Dipping Sauce
198. Soy Dipping Sauce
199. Avocado Salsa
200. Barbeque Sauce
Chapter 9- Smoking Tips and Tricks
Selecting a Smoker
Electric Smokers
Gas Smokers
Charcoal Smokers
 Pellet Smokers
Choose the Right Preferred Wood Pellet
Select the Meat
Getting Meat Ready
Placing Meat into the Smoker
Find the Right Smoke Temperature
Basic Preparation
Choosing Smoker
Type of Smoking Direction
Set Smoker
Core Elements of Smoking
Conclusion
 Introduction
What Is the Smoker grill?
The Smoker grill utilizes Preferred Wood Pellet pellets, which makes
Smoke Temperature and flavor control easier when smoking, grilling, or
roasting. The ease of use has made this smoker-grill popular all around the
globe.
Each Smoker grill contains a storage hopper. This storage hopper is the
place where you add all the Preferred Wood Pellet pellets. The equipment
takes care of the transfer of Preferred Wood Pellet pellets from the storage
hopper to the smoking area in the correct quantity.
Thus, you get a perfect Smoke Temperature for the type of cooking
approach you are following. The rate of pellet burning increases when you
are grilling, and it decreases when you set the smoker-grill at a low Smoke
Temperature. This helps to smoke your food for a long time with a
consistent heat.
It only takes about 10–20 minutes to heat and get the smoker-grill ready for
cooking. The preheating process usually takes about 15 minutes. This
makes cooking efficient and easy for everyone. You can pick any time and
work on some delicious recipes.
Internal design of the Smoker grill
Modern designs of Smoker grills contain electronic functionality. Advanced
design allows smoker-grills to manage Smoke Temperature control and
pellets on its own. The Preferred Wood Pellet pellets are transferred to the
burning area according to the cooking setting you provide. With one push of
a button, you can allow the smoker-grill to take care of the Smoke
Temperature consistency and the flavors of the food inside.
Cooking options with the Smoker grill
This smoker-grill brings a whole new level of versatility to your cooking.
You get more than six ways to cook different kinds of foods. For example,
you can bake fish fillets, grill meat, and smoke as well. All in all, the
smoker-grill allows you to smoke and grill indirectly and directly along
with baking and roasting. This versatile approach to cooking makes this
smoker-grill suitable for a variety food options, including chicken, turkey,
beef, lamb, pork, and seafood.
Use of Different Preferred Wood Pellet Pellets in the Smoker Grill
Different types of Preferred Wood Pellet pellets, such as apple, cherry,
hickory, mesquite, and others, are used to obtain specific flavors in foods.
Each type of Pellet is considered suitable for certain types of foods.
Knowing this is critically important so that you can get the best flavors out
of your cooking.
Apple Preferred Wood Pellet pellets are generally used when the food’s
main ingredient is pork, chicken, or vegetables.
Cherry Preferred Wood Pellet pellets are perfect for baking food, including
pork, lamb, chicken, and beef.
Hickory Preferred Wood Pellet pellets make pork, beef, vegetables, and
even poultry exceptionally delicious.
Along with these three types, there are other Pellet options, such as alder,
maple, mesquite, pecan, and oak. Pork dishes can get the best flavors with
almost all kinds of Preferred Wood Pellet pellets except oak and mesquite.
Oak, alder, and mesquite types are more effective when you want to cook
fish, shrimp, or other kinds of seafood.
The Smoker grill is a durable and cost-effective option for anyone who
wants to smoke or grill without worrying all the time. Because of its quality
of construction, it works effectively for a long time. You only need to spend
a few minutes after cooking to maintain its cleanliness. This keeps the fuel
efficiency high and allows for controlled Pellet burning.
History of the Smoker Grill
The very first Smoker grill was introduced in 1985. Joe Traeger was the
man behind the concept and the construction of the Smoker grill. After
spending a year creating his smoker-grill, he obtained a patent and started
production at a commercial level. The smoker-grill looked like traditional
smokers in terms of its exterior design. There was a drum barrel and a
chimney. But the internal components were the pure magic. Traeger divided
the internal design into three parts. These three parts were the sections
where Preferred Wood Pellet pellets had to go to get burned.
The storage hopper was the first section, which worked as storage for the
Preferred Wood Pellet pellets in the smoker-grill. Then, the next stop for the
pellets was the drill, which was a rotating section. This rotation allowed
Preferred Wood Pellet pellets to reach the third and final section. This final
section was called a firebox or burning box. In this area, a fan allowed the
proper distribution of the cultivated heat.
In the early designs, the user had to light the smoker-grill manually.
However, the design got updated with time, and now, there are entirely
electric Smoker grills available.
The reduction in Pellet size revolutionized the whole smoking and grilling
process. The machine obtained the ability to balance the Smoke
Temperatures on its own for as long as required. This convenience was not
available with charcoal burning smokers. At the same time, Preferred Wood
Pellet pellets also provided more variety based on the flavorful Hard Wood
choices available.
It would not be wrong to say that the BBQ world experienced a revolution
with the introduction of the Smoker grill. Cooking got more uncomplicated
and more comfortable, which gave even newbies a chance to smoke, grill,
bake, and roast. The machine could handle the Smoke Temperature on its
own, so the users could be stress-free and safe when cooking. In 2007, after
the expiration of Traeger’s patent, the Smoker grill market opened for more
advanced options. This led to more advancements and automation in the
equipment.
Why Smoking?
1. Flavorful food
You work on your cooking techniques to get the best flavors possible.
However, the techniques alone cannot do it all. You need the right kind of
equipment to get the correct flavor in your cooked dish. Therefore, the
Smoker grill is considered the best choice in the world of BBQ. The
Preferred Wood Pellets, such as cherry, apple, mesquite, and hickory, give
different kinds of smoky flavors to the food. This flavor is way better than
getting a charcoal aroma or a gaseous aroma when using other types of
smokers. The natural flavor in your food enhances the deliciousness.
2. Ease of use
The modern-age designs of this smoker-grill alleviate all stress. You need to
click a single button to begin the cooking process. The management of
Preferred Wood Pellet pellets happens is taken care of by the smoker, so
you get the desired fire quality according to the kind of cooking process you
want. Hence, barbeque becomes an easy task for everyone.
3. Different Smoke Temperatures
Since Smoker grills can burn Preferred Wood Pellet pellets in a variety of
ways, you need different Smoke Temperature levels for different processes.
The Smoke Temperature options can range from 180°F to a maximum of
500°F. This wide Smoke Temperature range makes one machine capable of
all kinds of cooking, including smoking, grilling roasting, baking, and
searing. You can pick any kind of meat and cook it to your desired level.
4. Smoke Temperature consistency
Unlike traditional smokers, Smoker grills offer the consistent Smoke
Temperature you need for grilling or smoking. The Preferred Wood Pellet
pellets keep on reaching the smoking section as required. This creates and
maintains the same Smoke Temperature during the whole cooking process.
Let us get to the recipes you can cook in your Smoker grill!
 Chapter 1- Pork
1. Pork Collar and Rosemary Marinade
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Pecan

Ingredients:
1 pork collar, 3-4 pounds
3 tablespoons rosemary, fresh
3 shallots, minced
2 tablespoons garlic, chopped
½ cup bourbon
2 teaspoons coriander, ground
1 bottle of apple ale
1 teaspoon ground black pepper
2 teaspoons salt
3 tablespoons oil

Directions:
Take a zip bag and add pepper, salt, canola oil, apple ale, bourbon,
coriander, garlic, shallots, and rosemary and mix well
Cut meat into slabs and add them to the marinade, let it refrigerate
overnight
Pre-heat your smoker to 450 degrees F
Transfer meat to smoker and smoke for 5 minutes, lower Smoke
Temperature to 325 degrees F
Pour marinade all over and cook for 25 minutes more until the internal
Smoke Temperature reaches 160 degrees F
Serve and enjoy!

2. Roasted Ham
Preparation Time: 15 minutes
Cooking Time: 2 hours 15 minutes
Servings: 4
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Pecan

Ingredients:
8-10 pounds ham, bone-in
2 tablespoons mustard, Dijon
¼ cup horseradish
1 bottle BBQ Apricot Sauce

Directions:
Pre-heat your smoker to 325 degrees F
Cover a roasting pan with foil and place the ham, transfer to smoker and
smoke for 1 hour and 30 minutes
Take a small pan and add sauce, mustard, and horseradish, place it over
medium heat and cook for a few minutes
Keep it on the side
After 1 hour 30 minutes of smoking, glaze ham and smoke for 30 minutes
more until the internal Smoke Temperature reaches 135 degrees F
Let it rest for 20 minutes, slice and enjoy!

3. Smoked Pork Loin

Preparation Time: 15 minutes
Cooking Time: 3 hours
Servings: 4
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory/Apple

Ingredients:
½ quart apple juice
½ quart apple cider vinegar
½ cup of sugar
¼ cup of salt
2 tablespoons fresh ground pepper
1 pork loin roast
½ cup Greek seasoning

Directions:
Take a large container and make the brine mix by adding apple juice,
vinegar, salt, pepper, sugar, liquid smoke, and stir
Keep stirring until the sugar and salt have dissolved and added the loin
Add more water if needed to submerge the meat
Cover and chill overnight
Pre-heat your smoker to 250 degrees Fahrenheit with hickory Preferred
Wood Pellet
Coat the meat with Greek seasoning and transfer to your smoker
Smoker for 3 hours until the internal Smoke Temperature of the thickest
part registers 160 degrees Fahrenheit
Serve and enjoy!

4. Strawberry and Jalapeno Smoked Ribs

Preparation Time: 15 minutes
Cooking Time: 3 hours
Servings: 4
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Maple
Ingredients:
3 tablespoons salt
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon garlic, minced
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon celery seed
1 teaspoon dried thyme
1 rack spareribs
2 slabs baby back pork ribs
1 cup apple juice
2 jalapeno peppers, cut half in lengthwise, deseeded
½ cup beer
½ cup onion, chopped
¼ cup sugar-free strawberry
3 tablespoons BBQ sauce
1 tablespoon olive oil
2 garlic cloves
Salt and pepper to taste
Directions:
Take a bowl and add salt, oregano, cumin, and minced garlic, 1 teaspoon of
ground black pepper, chili powder, ground thyme, and celery seed
Transfer the mix to a food processor
Place your baby back rib slabs and spare rib rack on sheets of aluminum
foil and rub the spice mix all over their body
Fold up the foil around each of them
Divide and pour the apple juice amongst the foil packets and foil the edges
together to seal them up
Let them marinate for about 8 hours or overnight
Prepare your oven rack and place it about 6 inches away from Preferred
Wood Pellet source and pre-heat your oven’s broiler
Line up a baking sheet with the aluminum foil and place your jalapeno
pepper on top of it, with the cut upsides down
Cook Jalapeno peppers for 8 minutes under the broiler until the skin is
blackened
Add them to a plastic zip bag
Let the peppers steam off for 20 minutes
Remove them and discard the skin
Blend the jalapeno peppers, onion, beer, strawberry preserve, olive oil,
BBQ sauce, sea salt and just a pinch of ground black pepper altogether in a
blender until the sauce is fully smoothened out
Transfer the sauce to a container and cover it up with a lid, let it chill for 8
hours or overnight
Pre-heat your oven to about 200 degrees Fahrenheit and cook ribs for about
an hour
Increase the temp to 225 degrees Fahrenheit and keep cooking for another
2-3 hours
Preheat your smoker than to a Smoke Temperature of 250 degrees
Fahrenheit
Unwrap your cooked ribs and discard away the apple juice
Place them on top of your smoker
Cook on your smoker until the surface of your meat is finely dried up, it
should take about 5-10 minutes After which, continue cooking, making sure
to brush it up with the sauce after every 15 minutes
Turn it around after 30 minutes
Repeat and cook for 1 hour
Serve hot when tender

5. Easy Pork Chuck Roast

Preparation Time: 15 minutes
Cooking Time: 4-5 hours
Servings: 4
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1 whole 4-5 pounds chuck roast
¼ cup olive oil
¼ cup firm packed brown sugar
2 tablespoons Cajun seasoning
2 tablespoons paprika
2 tablespoons cayenne pepper
Directions:
Pre-heat your smoker to 225 degrees Fahrenheit using oak Preferred Wood
Pellet
Rub chuck roast all over with olive oil
Take a small bowl and add brown sugar, paprika, Cajun seasoning, cayenne
Coat the roast thoroughly with the spice mix
Transfer the chuck roast to smoker rack and smoke for 4-5 hours
Once the internal Smoke Temperature reaches 165 degrees Fahrenheit, take
the meat out and slice
Enjoy!

6. Jalapeno-Bacon Pork Tenderloin

Preparation Time: 25 minutes
Cooking Time: 2 hours and 30 minutes
Servings: 4 to 6
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
¼ cup yellow mustard
2 (1-pound) pork tenderloins
¼ cup Our House Dry Rub
8 ounces cream cheese, softened
1 cup grated Cheddar cheese
1 tablespoon unsalted butter, melted
1 tablespoon minced garlic
2 jalapeño peppers, seeded and diced
1½ pounds bacon
Directions:
Slather the mustard all over the pork tenderloins, then sprinkle generously
with the dry rub to coat the meat.
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat, with the lid closed, to
225°F.
Place the tenderloins directly on the grill, close the lid, and smoke for 2
hours.
Remove the pork from the grill and increase the Smoke Temperature to
375°F.
In a small bowl, combine the cream cheese, Cheddar cheese, melted butter,
garlic, and jalapeños.
Starting from the top, slice deeply along the center of each tenderloin end to
end, creating a cavity.
Spread half of the cream cheese mixture in the cavity of one tenderloin.
Repeat with the remaining mixture and the other piece of meat.
Securely wrap one tenderloin with half of the bacon. Repeat with the
remaining bacon and the other piece of meat.
Transfer the bacon-wrapped tenderloins to the grill, close the lid, and smoke
for about 30 minutes, or until a meat thermometer inserted in the thickest
part of the meat reads 160°F and the bacon is browned and cooked through.
Let the tenderloins rest for 5 to 10 minutes before slicing and serving.

7. Smoked Brats
Preparation Time: 10 minutes
Cooking Time: 1 hour and 30 minutes- 2 hours
Servings: 10
Smoke Temperature: 225°F
Preferred Wood Pellet: Oak or Pecan
Ingredients:
4 (12-ounce) cans of beer
2 onions, sliced into rings
2 green bell peppers, sliced into rings
2 tablespoons unsalted butter, plus more for the rolls
2 tablespoons red pepper flakes
10 brats, uncooked
10 hoagie rolls, split
Mustard, for serving
Directions:
On your kitchen stove top, in a large saucepan over high heat, bring the
beer, onions, peppers, butter, and red pepper flakes to a boil.
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat, with the lid closed, to
225°F.
Place a disposable pan on one side of grill, and pour the warmed beer
mixture into it, creating a “brat tub” (see Tip below).
Place the brats on the other side of the grill, directly on the grate, and close
the lid and smoke for 1 hour, turning 2 or 3 times.
Add the brats to the pan with the onions and peppers, cover tightly with
aluminum foil, and continue smoking with the lid closed for 30 minutes to 1
hour, or until a meat thermometer inserted in the brats reads 160°F.
Butter the cut sides of the hoagie rolls and toast cut side down on the grill.
Using a slotted spoon, remove the brats, onions, and peppers from the
cooking liquid and discard the liquid.
Serve the brats on the toasted buns, topped with the onions and peppers and
mustard (ketchup optional).

8. Country Pork Roast

Preparation Time: 20 minutes
Cooking Time: 3 hours
Servings: 8
Smoke Temperature: 250°F
Preferred Wood Pellet: Apple or Hickory
Ingredients:
1 (28-ounce) jar or 2 (14.5-ounce) cans sauerkraut
3 Granny Smith apples, cored and chopped
¾ cup packed light brown sugar
3 tablespoons Greek seasoning
2 teaspoons dried basil leaves
Extra-virgin olive oil, for rubbing
1 (2- to 2½-pound) pork loin roast
Directions:
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat, with the lid closed, to
250°F.
In a large bowl, stir together the sauerkraut, chopped apples, and brown
sugar.
Spread the sauerkraut-apple mixture in the bottom of a 9-by-13-inch baking
dish.
In a small bowl, mix the Greek seasoning and dried basil for the rub.
Oil the pork roast and apply the rub, then place it fat-side up in the baking
dish, on top of the sauerkraut.
Transfer the baking dish to the grill, close the lid, and roast the pork for 3
hours, or until a meat thermometer inserted in the thickest part of the meat
reads 160°F.
Remove the pork roast from the baking dish and let rest for 5 minutes
before slicing.
To serve, divide the sauerkraut-apple mixture among plates and top with the
sliced pork.

9. Pickled-Pepper Pork Chops

Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Servings: 4
Smoke Temperature: 325°F
Preferred Wood Pellet: Oak or Hickory
Ingredients:
4 (1-inch-thick) pork chops
½ cup pickled jalapeño juice or pickle juice
¼ cup chopped pickled (jarred) jalapeño pepper slices
¼ cup chopped roasted red peppers
¼ cup canned diced tomatoes, well-drained
¼ cup chopped scallions
2 teaspoons poultry seasoning
2 teaspoons salt
2 teaspoons freshly ground black pepper
Directions:
Pour the jalapeño juice into a large container with a lid. Add the pork chops,
cover, and marinate in the refrigerator for at least 4 hours or overnight,
supplementing with or substituting pickle juice as desired.
In a small bowl, combine the chopped pickled jalapeños, roasted red
peppers, tomatoes, scallions, and poultry seasoning to make a relish. Set
aside.
Remove the pork chops from the marinade and shake off any excess.
Discard the marinade. Season both sides of the chops with the salt and
pepper.
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat, with the lid closed, to
325°F.
Arrange the pork chops directly on the grill, close the lid, and smoke for 45
to 50 minutes, without flipping, until a meat thermometer inserted in the
meat reads 160°F.
To serve, divide the chops among plates and top with the pickled pepper
relish.

10. Southern -Sugar Glazed Ham

Preparation Time: 30 minutes
Cooking Time: 5 hours
Servings: 12 to 15
Smoke Temperature: 275°F
Preferred Wood Pellet: Apple or Cherry
Ingredients:
1 (12- to 15-pound) whole bone-in ham, fully cooked
¼ cup yellow mustard
1 cup pineapple juice
½ cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
Directions:
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat, with the lid closed, to
275°F.
Trim off the excess fat and skin from the ham, leaving a ¼-inch layer of fat.
Put the ham in an aluminum foil–lined roasting pan.
On your kitchen stove top, in a medium saucepan over low heat, combine
the mustard, pineapple juice, brown sugar, cinnamon, and cloves and
simmer for 15 minutes, or until thick and reduced by about half.
Baste the ham with half of the pineapple–brown sugar syrup, reserving the
rest for basting later in the cook.
Place the roasting pan on the grill, close the lid, and smoke for 4 hours.
Baste the ham with the remaining pineapple–brown sugar syrup and
continue smoking with the lid closed for another hour, or until a meat
thermometer inserted in the thickest part of the ham reads 140°F.
Remove the ham from the grill, tent with foil, and let rest for 20 minutes
before carving.

11. Bacon and Sausage Bites

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 2 per person
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Smoked sausages - 1 pack
Thick-cut bacon - 1 lb.
Brown sugar - 2 cups
Directions:
Slice ⅓ of the sausages and wrap them around small pieces of sausage. Use
a toothpick to secure them.
Line a baking tray with baking paper and place the small pieces of wrapped
sausage on it.
Sprinkle brown sugar on top.
Preheat the pellet to 300 degrees.
Keep the baking tray with the wrapped sausages inside for 30 minutes.
Remove and let it stay outside for 15 minutes.
Serve warm with a dip of your choice.

12. Grilled Pork Chops

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 1
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Pork chops - 6, thickly cut
Barbeque mix
Directions:
Preheat your pellet grill to 450 degrees.
Place the seasoned chops on the grill. Close the lid.
Cook for 6 minutes. The Smoke Temperature should be around 145 degrees
when you remove the lid.
Remove the pork chops.
Let it remain open for 5-10 minutes.
Serve with your choice of side dish.

13. Pigs in a Blanket

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 1
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Pork sausages - 1 pack
Biscuit dough - 1 pack
Directions:
Preheat your pellet grill to 350 degrees.
Cut the sausages and the dough into thirds.
Wrap the dough around the sausages. Place them on a baking sheet.
Grill with a closed lid for 20-25 minutes or until they look cooked.
Take them out when they are golden brown.
Serve with a dip of your choice.

14. Smoked Bacon

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Servings: 1 or 2 per person
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Thick cut bacon - 1 lb.
Directions:
Preheat your pellet grill to 375 degrees.
Line a considerable baking sheet. Place a single layer of thick-cut bacon on
it.
Bake for 20 minutes and then flip it to the other side.
Cook for another 10 minutes or until the bacon is crispy.
Take it out and enjoy your tasty grilled bacon.

15. Smoked, Candied, and Spicy Bacon

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 10 people
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Center-cut bacon - 1 lb.
Brown sugar - ½ cup
Maple syrup - ½ cup
Hot sauce - 1 tbsp
Pepper - ½ tbsp
Directions:
Mix the maple syrup, brown sugar, hot sauce, and pepper in a bowl.
Preheat your pellet grill to 300 degrees.
Line a baking sheet and place the bacon slices on it.
Generously spread the brown sugar mix on both sides of the bacon slices.
Place the pan on the Pellet grill for 20 minutes. Flip the bacon pieces.
Leave them for another 15 minutes until the bacon looks cooked and the
sugar is melted.
Remove from the grill and let it stay for 10-15 minutes.
Voila! Your bacon candy is ready!

16. St. Louis BBQ Ribs

Preparation Time: 30 minutes
Cooking Time: 4 hours 20 minutes
Servings: 1
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Traeger pork as well as a poultry rubs - 6 oz
St. Louis bone in the form of pork ribs - 2 racks
Traeger Heat and Sweet BBQ sauce - 1 bottle
Apple juice - 8 oz
Directions:
Trim the ribs and peel off their membranes from the back.
Apply an even coat of the poultry rub on the front and back of the ribs. Let
the coat sit for at least 20 minutes. If you wish to refrigerate it, you can do
so for up to 4 hours.
Once you are ready to cook it, preheat the pellet grill for around 15 minutes.
Place the ribs on the grill grate, bone side down. Put the apple juice in an
easy spray bottle and then spray it evenly on the ribs.
Smoke the meat for 1 hour.
Remove the ribs from the pellet grill and wrap them securely in aluminum
foil. Ensure that there is an opening in the wrapping at one end. Pour the
remaining 6 oz of apple juice into the foil. Wrap it tightly.
Place the ribs on the grill again, meat side down. Smoke the meat for
another 3 hours.
Once the ribs are done and cooked evenly, get rid of the foil. Gently brush a
layer of the sauce on both sides of the ribs. Put them back on the grill to
cook for another 10 minutes to ensure that the sauce is set correctly.
Once the sauce sets, take the ribs off the pellet grill and let them rest for at
least 10 minutes so that they can soak in all the juices.
Slice the ribs to serve and enjoy!

17. Stuffed Pork Crown Roast

Preparation Time: 10 hours and 15 minutes
Cooking Time: 3 hours 30 minutes
Servings: 1
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
12-14 ribs or 1 Snake River Pork Crown Roast
Apple cider vinegar - 2 tbsp
Apple juice - 1 cup
Dijon mustard - 2 tbsp
Salt - 1 tsp
Brown sugar - 1 tbsp
Freshly chopped thyme or rosemary - 2 tbsp
Cloves of minced garlic - 2
Olive oil - ½ cup
Coarsely ground pepper - 1 tsp
Your favorite stuffing - 8 cups
Directions:
Set the pork properly in a shallow roasting pan on a flat rack. Cover both
ends of the bone with a piece of foil.
To make the marinade, boil the apple cider or apple juice on high heat until
it reduces to about half its quantity. Remove the content from Preferred
Wood Pellet and whisk in the mustard, vinegar, thyme, garlic, brown sugar,
pepper, and salt. Once all that is properly blended, whisk in the oil slowly.
Use a pastry brush to apply the marinade to the roast. Ensure that you coat
all the surfaces evenly. Cover it on all sides using plastic wrap. Allow it to
sit for about 60 minutes, until the meat has reached room Smoke
Temperature.
Currently, feel free to brush the marinade on the roast again. Cover it and
return it to the refrigerator until it is time to cook it. When you are ready to
cook it, allow the meat to reach room Smoke Temperature, and then put in
on the pellet grill. Ensure that the grill is preheated for about 15 minutes
before you do.
Roast the meat for 30 minutes, and then reduce the Smoke Temperature of
the grill. Fill the crown loosely with the stuffing and mound it at the top.
Cover the stuffing adequately with foil. You can also bake the stuffing
separately alongside the roast in a pan.
Roast the pork thoroughly for 90 more minutes. Get rid of the foil and
continue to roast the stuffing for 30-90 minutes until the pork reaches an
internal Smoke Temperature of 150 degrees Fahrenheit. Ensure that you do
not touch the bone of the meat with the Smoke Temperature probe or you
will get a false reading.
Remove the roast from the grill. Allow it to rest for around 15 minutes so
that the meat soaks in all the juices. Remove the foil covering the bones.
Leave the butcher’s string on until you are ready to carve it. Now, transfer it
to a warm platter, carve between the bones, and enjoy!

18. BBQ Baby Back Ribs

Preparation time: 30 minutes
Cooking Time: 6 hours 15 minutes
Servings: 1
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Baby back pork ribs - 2 racks
Divided apple juice - ½ cup
Yellow mustard - ⅓ cup
BBQ sauce - 1 cup
Worcestershire sauce - 1 tbsp
Warmed honey - ⅓ cup
Dark brown sugar - ½ cup
Pork and poultry rub
Directions:
Remove the silver skin membrane from the ribs from the bone side if your
butcher has not done so already. You can do that by using the tip of a
screwdriver or a butter knife over a middle bone underneath the membrane.
To ensure a firm grip, use paper towels, and then simply tear off the
membrane.
In a small bowl, combine ¼ cup of apple juice, the mustard, and the
Worcestershire sauce. Reserve the rest of the juice. Thinly spread the
mixture on both sides of the pork ribs and season them with the pork and
poultry rub.
Once you are ready to cook them, preheat the pellet grill by setting it to a
Smoke Temperature of 180 degrees Fahrenheit for about 15 minutes with
the lid closed.
Smoke the ribs for about 3 hours, meat-side up. Place the ribs on a rimmed
baking sheet. Increase the Smoke Temperature of the grill to 225 degrees
Fahrenheit.
Tear off 4 sheets of long, heavy-duty aluminum foil. Top them with one of
the racks of ribs and then pull all the sides up to ensure that the liquid stays
enclosed.
Smoke half of the brown sugar that is on the rack and top it with the
remaining apple juice and half of the honey. If you want even more tender
ribs, you can be liberal with the apple juice.
Place another piece of foil on the top and then crimp the edges tightly so
that there is no leakage. Repeat the same process with the remaining ribs.
Return all the foiled ribs back to the grill. Cook them for another 2 hours.
Remove the foil from the ribs and brush both sides with the BBQ sauce.
Discard the foil and arrange the ribs directly on the grill grate.
Continue grilling them for anywhere between 30-60 minutes until the sauce
solidifies.
Allow the ribs to rest for a few minutes before enjoying them!

19. Pork Tenderloin

Preparation time: 7 Minutes
Cooking Time: 90 Minutes
Servings: 5
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
1 Pork tenderloin GMG Pork Rub
1 Cup of Teriyaki Sauce
Directions:
You can use 1 to two pork tenderloins. Generously rub the pork
tenderloins with the Green Mountain Pork Rub and let it stand aside for
about 4 to 24 hours.
Set your Smoker grill at 320°F (160°C) and when the grill reaches the
Smoke Temperature you are looking for, place in the tenderloin and
baste both the sides with a sweet marinade like the Teriyaki sauce
Cook for about 1 and ¼ hours while turning frequently or just until the
internal Smoke Temperature displays at least 165° F.
Be careful not to overcook the tenderloin because it may lead to
obtaining a dry meat.
Serve and enjoy your dish!

20. Apple Orange Pork Loin Roast

Preparation Time: 5 minutes
Cooking Time: about 42 minutes
Servings: 6
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Peppercorns—6
Pork loin—1 5lb.
roast Orange juice—½ cup
Lemon—1, halved
 Kosher salt—½ cup
Ice water—1 cup
Fennel seeds—½ tsp.
Brown sugar—¼ cup
Olive oil—2 tbsps.
Pepper flakes—½ tsp.
Garlic—3 cloves
Pepper and salt—as required
Apple juice—½ cup
Bay leaves 2
For the sauce:
Cognac—1 cup
Butter—2 tbsps.
Pepper flakes—½ tsp.
Sugar—1 cup
Minced garlic—½ tsp.
Apple juice—½ cup
Lemon—1, halved
Shallot—1, sliced thinly
Orange juice—½ cup
Fennel seeds—½ tsp.
Fresh figs—1 pint, quartered
Ice water—1 cup
Directions:
In a large enough pot, prepare a mixture of brown sugar, salt, bay leaves,
garlic, lemon, peppercorns, pepper flakes, fennel seeds, orange juice, and
apple. Heat and simmer to dissolve sugar and salt.
Transfer the mixture to a container with ice water and refrigerate.
 In the cooled brine, add pork roast and submerge. Refrigerate for 8–12
hours.
Take out the roast, rinse it, and use paper towels to pat dry.
Use olive oil to coat the roast and season with pepper and salt.
Prepare your Smoker-Grill by preheating it to a high Smoke Temperature
as per factory method Close the top lid and leave for 12–18 minutes.
Roast the meat on the grilling grate for about 23–26 minutes until the
internal Smoke Temperature reaches 140°F.
Remove and allow the meat to cool before slicing.
Combine all ingredients for the sauce and heat in butter in a large enough
pan. Simmer for about 20–30 minutes to reach desired thickness. Pour the
sauce over the sliced pork roast. Your dish is ready to be served.

21. Pork Bone-In Chops with Rosemary and

Thyme
Preparation Time: 8 minutes
Cooking Time: about 52 minutes
Servings: 6
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Butter—2 tbsps.
Pork—4 chops, bone-in
Rosemary—1 sprig
Thyme—2 sprigs
Pork rubs—according to taste
Directions:
Prepare your Smoker-Grill by preheating it to a Smoke Temperature of
about 180°F. Close the top lid and leave for 12–18 minutes.
Use pork rub to coat the chops properly.
 Transfer to the grilling grate and let the chops smoke for about 35–40
minutes. This should bring the internal Smoke Temperature to 130°F.
Remove and set aside the chops so they can cool down.
Increase the Smoke Temperature of the smoker-grill to high and let the
grilling grate preheat.
In a cast iron pan, combine the herbs, butter, and pork chops.
Sear the chops, 3–5 minutes on each side.
Remove and let the chops cool for about 8–10 minutes.
Your dish is ready to be served.

22. Pork Ribs Smoked with Pomegranate Sauce

Preparation Time: 48 minutes
Cooking Time: about 4 hours
Servings: 6
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Bay leaves 2
Pork ribs—2 racks of baby back
Cinnamon sticks 2
Allspice berries—2 tbsps.
Onion—1
Salt—½ cup
Whole peppercorns—2 tbsps.
Garlic—1 head, halved
For the sauce:
Apple cider—1 cup
Pomegranate molasses 1/3 cup
Garlic powder—1 tsp.
Allspice—1 tsp., freshly ground
Small onion 1
Salt—½ tsp.
Cinnamon—½ tsp.
Pomegranate juice—½ cup
Black pepper—¼ tsp., ground freshly
Onion powder—1 tsp.
Brown sugar—1 cup
Cilantro—fresh
Directions:
Prepare the brine by combining water with bay leaves, garlic, allspice
berries, onion, cinnamon sticks, peppercorn, and salt. Boil and then let
the mixture cool.
Submerge the pork rib racks in the brine mixture. Cover and leave for
12–24 hours.
Combine all the ingredients for the sauce and simmer everything for
about 30–32 minutes in a large enough saucepan. Set aside to let it cool.
Then, transfer the mixture to your blender or a food processor to achieve
the desired consistency.
Remove the ribs and use paper towels to pat dry.
Prepare your Smoker grill by preheating it to a Smoke Temperature of
about 180°F. Close the top lid and leave for 12–18 minutes.
Put the bone section of the rib on the grilling grate. Smoke for about 2–3
hours.
Increase the Smoke Temperature to 375°F and cook the ribs for 60
minutes, coating regularly with the pomegranate sauce.
Remove and garnish with cilantro when serving.

23. Hot and Tender Pork Sausage Balls

Preparation Time: 55 minutes
Cooking Time: about 1 hour
Servings: 8
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
For the meatballs:
Whole milk—½ cup
Pork sausage—½ lb., mild, ground
Ground beef—2 ¼ lbs.
Egg—1
Chili powder—2 tsps.
Breadcrumbs—1 cup
Hot sauce—1 tsp.
For the sauce:
Kosher salt
Olive oil—1 tbsp.
Water—1 cup
Ancho chili—1 tsp., powdered
Yellow onion 1/2, diced
Ketchup—2 cups
Brown sugar—1 ½ cups
Garlic—1 clove, minced
Apple cider—3 tbsps.
Directions:
In a large enough mixing bowl, mix the ground sausage, beef, and
breadcrumbs.
In a different bowl, prepare a mixture of milk, hot sauce, and egg.
Combine with the sausage mixture and add pepper, salt, and chili powder.
Prepare meatballs and place them on aluminum foil.
 Prepare the Smoker grill by preheating it to a Smoke Temperature of about
180°F. Close the top lid and leave for 12–15 minutes.
Put the meatballs in a cast iron pan and transfer to the grilling grate
meatballs to smoke for about 48–60 minutes.
Heat oil in a large enough saucepan and cook onion along with the
available garlic. Add salt and cook while stirring for about 7–8 minutes.
Mix chili powder and keep cooking for another minute or so. Mix brown
sugar and simmer slowly to dissolve it completely.
Combine apple cider and ketchup. Simmer this sauce for about 16-20
minutes to achieve the desired consistency.
Remove the pan of smoked meatballs and pour the prepared sauce over
them.
Increase the Smoke Temperature of the smoker-grill to about 300°F.
Cook the meatballs for about 35–45 minutes. Remove and serve with more
sauce.

24. Pepper Jelly Pork Ribs

Preparation Time: 22 minutes
Cooking Time: about 4 hours
Servings: 6
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Sake—½ cup
Pork ribs—2 racks of baby back, remove the membrane
Garlic—4 cloves, crushed
Orange juice—½ cup
BBQ rub—4 tbsps.
Fresh ginger—1 thumb, sliced
Brown sugar—½ cup
Hoisin sauce—1 cup
 Scallions—6, sliced
Cayenne pepper—½ tsp.
Soy sauce—½ cup
For the glaze:
Apple cider—½ cup
Pepper jelly—1 can of 10 oz.
Sesame seeds—toasted
Directions:
Prepare the Smoker grill by preheating it to a Smoke Temperature of about
180°F for smoking.
Use the BBQ rub to coat the pork ribs and smoke on a pan on the grilling
grate for about 60 minutes.
Remove and put the ribs on high-quality aluminum foil.
Increase the Smoke Temperature of the smoker-grill to about 300°F.
Prepare a mixture of soy sauce, hoisin sauce, orange juice, sake, cayenne,
and brown sugar. Dissolve the sugar and add ginger and garlic.
Pour the prepared mixture over the pork ribs. Cover and seal the pan with
aluminum foil.
Cook for around 3–4 hours. Remove and let the ribs rest.
Use the cooking juices collected in the pan in the preparation of the sauce.
Transfer the cooking juices to a skillet and add apple cider and pepper jelly.
Boil and then simmer to achieve the desired thickness.
Use a large sharp knife to cut slices of meat from the pork ribs.
Transfer the slices to the grilling grate and glaze with the thick sauce that
was prepared earlier.
Cook for about 6–12 minutes.
Your dish is ready to be served.
Cholesterol—82 mg

25. Pork Neck and Northwest Bean Soup

Preparation Time: 12 minutes
Cooking Time: about 5 hours
Servings: 12
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory or Apple
Ingredients:
Minced garlic—1 tbsp.
Pork neck—1 1/2 lbs.
Cornstarch—1 tsp.
Salt—1 tsp.
Chicken stock—1 quart
Bacon—3 slices, chopped
Hot sauce—2 tsps.
Northwest beans—2 cans
Fresh parsley—1 tbsp., diced
Cold water—1 tsp.
Yellow onion—1 large, diced
Directions:
Prepare your Smoker grill by preheating it for the smoking process,
keeping the lid open.
Use salt and pepper to season the pork neck and transfer it to the grilling
grate. Smoke for about 2 hours. Set aside the meat to let it cool.
Use a large enough pot to heat onions in oil and season with salt and
pepper.
Add pork neck, hot sauce, and more salt to the cooked onions. Add water
and bring to a boil in the smoker-grill, then simmer.
Let the soup cook on simmer for about 3–4 hours without covering the
lid. Then, take out the meat and allow it to cool. Once cooled, pull the
meat and shred.
Add the shredded meat and beans back into the soup mixture and heat
thoroughly.
 Add a mixture of cornstarch and water and stir over medium-high heat.
This will give the soup its desired consistency.
Serve with parsley and chopped bacon toppings.

26. Smoked Pork Tenderloins

Preparation Time: 20 minutes
Cooking Time: 1½ hours
Servings: 4 to 6 for each pork tenderloin
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory, Apple
Ingredients:
2 (1½ to 2-pound) pork tenderloins
Cup roasted garlic–seasoned extra-virgin olive oil
Cup Jan's Original Dry Rub or Pork Dry Rub
Directions:
Preparing for the Grill
Trim any overabundance fat and silver skin from the meat.
Rub sides of the tenderloins with the olive oil and residue with the rub.
Wrap the seasoned tenderloins in plastic coating and refrigerate for 2 to 4
hours.
Structure the Smoker grill for a non-direct cooking and preheat to 230°F
using hickory or apple pellets.
Remove the plastic coating from the meat and supplement your Smoker
grill probes or a remote meat probe into the thickest bit of each tenderloin.
In case your grill does not have meat probe capacities, or you do not
guarantee a remote meat probe by then use a minute read automated
thermometer during the cook for internal Smoke Temperature readings.
Place the tenderloins on the grill and smoke them for 45 minutes at 230°F.
Increase the pit Smoke Temperature to 360°F and wrap up the tenderloins
for around 45 other zone reaches 145°F.
 Rest the pork tenderloins under a free foil tent for 10 minutes before
serving.

27. Pulled Hickory-Smoked Pork Butts

Preparation Time: 30 to 45 minutes
Cooking Time: 6 hours
Servings: at least 20
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
2 (10-pound) boneless pork butts, vacuum-stuffed or fresh
1 cup roasted garlic–seasoned extra-virgin olive oil
¾ cup Pork Dry Rub, Jan's Original Dry Rub, or your preferred pork rub
Directions:
Trim the fat cap and any effectively available enormous segments of
abundance fat from every pork butt as you see fit. Some pit masters prefer
to reduce the fat cap to ¼ inch or leave the whole fat cap on because they
accept that the liquefying fat seasons the butts as they cook. This
technique restrains the development of bark in regions secured by fat. In
this way I prescribe evacuating the fat cap to boost the measure of
treasured bark.
Cut every pork butt down the middle. Use silicone nourishment grade
cooking groups or butcher's twine to hold the meat together during
cooking and taking care of.
Rub every one of the sides of every pork butt with the oil. Sprinkle every
pork butt with a liberal measure of the rub and pat it in with your hand.
Independently double wrap the seasoned boneless pork butts firmly in
plastic wrap and refrigerate medium-term.
Design the Smoker grill for a non-direct cooking and preheat to 225°F
utilizing hickory pellets.
Supplement your Smoker grill meat probes or a remote meat probe into the
thickest piece of at least one pork butts.
 Smoke the pork butts for 3 hours.
Take care to ensure that you keep your meat probes in the butts as you
double-wrap them.
Keep cooking the foil-wrapped pork butts until the internal Smoke
Temperature of the pork butts arrives at 200°F to 205°F.
Remove the pork butts and FTC them for 3 to 4 hours before pulling and
serving.
Force the smoked pork butts into minimal succulent shreds utilizing your
preferred pulling technique. I prefer utilizing my hands while wearing
heat-safe gloves.
On the off chance that you would like, blend the pulled pork butts with any
remaining fluids.
Serve the pulled pork with grill sauce on a fresh-prepared move topped
with coleslaw.

28. Pork Sirloin Tip Roast Three Ways

Preparation Time: 20 minutes
Cooking Time: 1½ to 3 hours
Servings: 4 to 6
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
¾ cup 100% apple juice
2 tablespoons roasted garlic–seasoned extra-virgin olive oil
5 tablespoons Pork Dry Rub or a business rubs, for example, Plowboys
BBQ Bovine Bold
Directions:
Dry the roast with a piece of paper
Utilize a flavor/marinade injector to infuse all zones of tip roast with the
apple juice.
 Rub the whole roast with the olive oil and afterward cover generously with
the rub.
Utilize 2 silicone nourishment grade cooking groups or butcher's twine to
support the roast.
Design the Smoker grill for a non-direct cooking and preheat to 350°F
utilizing apple pellets.
Remove the plastic wrap and supplement your Smoker grill meat probe or
a remote meat probe into the thickest piece of the roast. If your grill does
not have meat probe capabilities, or you do not claim a remote meat probe,
at that point utilize a moment read computerized thermometer during the
cook for internal Smoke Temperature readings.
Roast the meat until the internal Smoke Temperature arrives at 145°F,
about 1½ hours.
Rest the roast under a free foil tent for 15 minutes.
Remove the cooking groups or twine and cut the roast contrary to what
would be expected.
Nutrition:
Calories: 335 calories

29. Smoked Pork Sausage

Preparation time: 29 hours
Cooking time: 3 hours.
Servings: 6
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
2 pounds pork butt, cubed
1/2-pound pork fat, cubed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
 1 tablespoon sea salt
1 1/2 teaspoons ground black pepper
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1/4 cup water
Directions:
Take hog casings, place them in a large bowl, pour in water, and let soak for
1 hour.
Meanwhile, place pork butt and fat in a food processor, process until grind
and place in a large bowl.
Season with onion powder, garlic powder, salt, black pepper, sugar, cayenne
pepper and oregano, and mix until well combined, set aside in refrigerator
until required.
Rinse hog casings, then working on one casing at a time, tie one end of the
casing and another open end over the nozzle and slowly push meat mixture
into the casing until filled.
Do not overstuff the casing and once it is filled, tie the other end as well and
then tie sausage roll every 4 inches by twisting the basing.
Air dries the casing for 1 to 3 hours or rotate casing on paper towel often to
dry its surfaces.
Then take an enormous container, layer its bottom with some paper towels,
then top with sausage, add more paper towels and then more sausage until
container is full.
Cover container with lid and place in the refrigerator for 12 to 24 hours or
until chilled.
When ready to cook, place chilled sausage for 20 to 30 minutes or until
their Smoke Temperature reach room Smoke Temperature.
Meanwhile, plug in the smoker, fill its tray with hickory Preferred Wood
Pellet chips and water pan halfway through, and place dripping pan above
the water pan.
Then open the top vent, shut with lid, and use Smoke Temperature settings
to preheat smoker at 250 degrees F.
In the meantime, cut sausage at the twisted sections and remove their ties.
Place sausage on smoker rack, insert a meat thermometer, then shut with lid
and set the timer to smoke for 3 hours or more until meat thermometer
registers an internal Smoke Temperature of 165 degrees F.
Check vent of smoker every hour and add more Preferred Wood Pellet chips
and water to maintain Smoke Temperature and smoke.
Serve straightaway.

30. BBQ Pulled Pork

Preparation time: 12 hours and 20 minutes.
Cooking time: 8 hours.
Servings: 16
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
8-pound pork butt roast, fat trimmed
2 tablespoons onion powder
2 tablespoons garlic powder
1/4 cup sea salt
1/2 cup brown sugar
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon dried thyme
1 tablespoon dried oregano
6 tablespoons yellow mustard BBQ sauce for serving
Burger rolls for serving
Directions:
Rinse pork, pat dry and then rub with mustard.
Stir together remaining ingredients and sprinkle the spice mixture all over
the pork until evenly coated.
Transfer pork roast into a foil pan, fat-side up, cover with plastic wrap and
let marinate in the refrigerator for 8 to 12 hours.
Then remove pork from the pan and let rest at room Smoke Temperature for
30 minutes.
In the meantime, plug in the smoker, fill its tray with hickory Preferred
Wood Pellet chips and water pan halfway through, and place dripping pan
above the water pan.
Then open the top vent, shut with lid, and use Smoke Temperature settings
to preheat smoker at 225 degrees F.
Place pork on smoker rack, insert a meat thermometer, then shut with lid
and set the timer to smoke for 8 hours or more until meat thermometer
registers an internal Smoke Temperature of 190 degrees F.
Check vent of smoker every hour and add more Preferred Wood Pellet chips
and water to maintain Smoke Temperature and smoke.
When done, transfer pork to a cutting board, let rest for 20 minutes and then
shred with two forks.
Evenly divide shredded pork on buns, top with BBQ sauce and serve.

31. Smoked Bologna

Preparation time: 30 minutes.
Cooking time: 4 hours.
Servings: 12
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
3 pounds bologna roll
2 tablespoons ground black pepper
3/4 cup brown sugar
 1/4 cup yellow mustard
Directions:
Plug in the smoker, fill its tray with apple Preferred Wood Pellet chips and
water pan halfway through, and place dripping pan above the water pan.
Then open the top vent, shut with lid, and use Smoke Temperature settings
to preheat smoker at 225 degrees F.
In the meantime, score bologna with ¼ inch deep diamond pattern, then
coats with mustard and season with black pepper and sugar.
Place bologna on smoker rack, insert a meat thermometer, then shut with lid
and set the timer to smoke for 3 to 4 hours.
Check vent of smoker every hour and add more Preferred Wood Pellet chips
and water to maintain Smoke Temperature and smoke.
When done, transfer bologna to a cutting board, let cool for 15 minutes and
then cut into ½ inch thick slices.
Serve bologna slices as sandwiches.

32. Smoked Pork Shoulder

Preparation time: 9 hours and 15 minutes.
Cooking time: 8 hours.
Servings: 12
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
8-pound pork shoulder roast, bone-in, and fat trimmed
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons celery salt
4 teaspoons salt
2 teaspoons ground black pepper
1/4 cup brown sugar
 1/2 teaspoon cayenne pepper
1/2 cup paprika
2 teaspoons dry mustard
Directions:
Rinse pork shoulder, pat dry thoroughly with paper towels and place roast
in a foil pan.
Stir together remaining ingredients until mixed and then season roast with
the spice mixture until evenly coated.
Cover pan tightly with plastic wrap and let marinate in the refrigerator for 8
hours.
Then remove pork from refrigerator and let rest for 1 hour at room Smoke
Temperature.
Meanwhile, plug in the smoker, fill its tray with hickory Preferred Wood
Pellet chips and water pan halfway through, and place dripping pan above
the water pan.
Then open the top vent, shut with lid, and use Smoke Temperature settings
to preheat smoker at 225 degrees F.
Place pork on smoker rack, insert a meat thermometer, then shut with lid
and set the timer to smoke for 8 hours or more until meat thermometer
registers an internal Smoke Temperature of 190 degrees F.
Check vent of smoker every hour and add more Preferred Wood Pellet chips
and water to maintain Smoke Temperature and smoke.
When done, transfer pork to a cutting board, cover with aluminum foil and
let rest for 30 minutes.
Then remove bone from the pork, slice thinly and serve.

33. Spiced Pork Loin

Preparation time: 1 hour and 45 minutes.
Cooking time: 3 hours.
Servings: 12
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
6-pound pork loin, boneless
1/2 teaspoon garlic powder
2 teaspoons sea salt
1 teaspoon ground black pepper
1 tablespoon Chinese five spice powder
2 tablespoons olive oil
Directions:
Rinse pork, pat dry with paper towels and place on a foil pan.
Stir together remaining ingredients until smooth paste form, then rub this
paste on all sides of pork and let marinate for 60 minutes at room Smoke
Temperature.
Meanwhile, plug in the smoker, fill its tray with oak Preferred Wood Pellet
chips and water pan halfway through, and place dripping pan above the
water pan.
Then open the top vent, shut with lid, and use Smoke Temperature settings
to preheat smoker at 225 degrees F.
Place pork on smoker rack, insert a meat thermometer, then shut with lid
and set the timer to smoke for 3 hours or more until meat thermometer
registers an internal Smoke Temperature of 155 degrees F.
Check vent of smoker every hour and add more Preferred Wood Pellet chips
and water to maintain Smoke Temperature and smoke.
When done, transfer pork to a cutting board, cover with aluminum foil, and
let rest for 30 minutes.
When done, transfer pork to a cutting board, cover with aluminum foil, and
let rest for 30 minutes.
Slice pork into ½ inch thick pieces and serve.

34. Stuffed Porchetta

Preparation time: 10 minutes.
Cooking time: 20 minutes.
Servings: 12
Smoke Temperature: 225°F, 375°F
Preferred Wood Pellet: Hickory
Ingredients:
6 pounds pork belly, fat trimmed
12-ounce sundried tomato spread
2 cups giardiniera, Chicago styled
1 cup bacon jam
½ cup dry rub
Directions:
Plug in the smoker, fill its tray with oak Preferred Wood Pellet chips and
water pan halfway through, and place dripping pan above the water pan.
Then open the top vent, shut with lid, and use Smoke Temperature settings
to preheat smoker at 275 degrees F.
In the meantime, rinse pork, pat dry and then season with dry rub on all
sides until evenly coated.
Place seasoned pork on a cutting board or clean working space; spread
tomato spread on top, layer with giardiniera and tomato spread, then roll
pork and tie with kitchen twines.
Place stuffed pork on smoker rack, insert a meat thermometer, then shut
with lid and set the timer to smoke for 2 to 3 hours or more until meat
thermometer registers an internal Smoke Temperature of 195 degrees F.
Check vent of smoker every hour and add more Preferred Wood Pellet chips
and water to maintain Smoke Temperature and smoke.
When done, transfer porchetta to a cutting board, let rest for 15 minutes and
then slice to serve.
 Chapter 2- Beef
35. Texas Smoked Brisket (Unwrapped)
Preparation Time: 15 minutes
Cooking Time: 16 to 20 hours
Servings: 12-15
Smoke Temperature: 225°F
Preferred Wood Pellet: Mesquite
Ingredients:
1 (12-pound) full packer brisket
2 tablespoons yellow mustard
1 batch Espresso Brisket Rub
Worcestershire Mop and Spritz, for spritzing
Directions:
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat the grill, with the lid
closed, to 225°F.
Using a boning knife, carefully remove all but about ½ inch of the deep
layer of fat covering one side of your brisket.
Coat the brisket all over with mustard and season it with the rub. Using
your hands, work the rub into the meat. Pour the mop into a spray bottle.
Place the brisket directly on the grill grate and smoke until its internal
Smoke Temperature reaches 195°F, spritzing it every hour with the mop.
Pull the brisket from the grill and wrap it entirely in aluminum foil or
butcher paper. Place the wrapped brisket in a more relaxed, cover the more
relaxed, and let it rest for 1 or 2 hours.
Remove the brisket from the more relaxed and unwrap it.
Separate the brisket point from the flat by cutting along the fat layer and
slice the flat. The point can be saved for burnt ends (see Sweet Heat Burnt
Ends ), or sliced and served as well.

36. Mesquite-Smoked Brisket (Wrapped)

Preparation Time: 15 minutes
Cooking Time: 12 to 16 hours
Servings: 8 to 12
Smoke Temperature: 225°F and 350°F
Preferred Wood Pellet: Mesquite
Ingredients:
1 (12-pound) full packer brisket
2 tablespoons yellow mustard
Salt
Freshly ground black pepper
Directions:
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat the grill, with the lid
closed, to 225°F.
Using a boning knife, carefully remove all but about ½ inch of the deep
layer of fat covering one side of your brisket.
Coat the brisket all over with mustard and season with salt and pepper.
Place the brisket directly on the grill grate and smoke until its internal
Smoke Temperature reaches 160°F and the brisket has formed a dark bark.
Pull the brisket from the grill and wrap it entirely in aluminum foil or
butcher paper.
Increase the grill’s Smoke Temperature to 350°F and returns the wrapped
brisket to it. Continue to cook until its internal Smoke Temperature reaches
190°F.
Transfer the wrapped brisket to a calmer, cover the cooler, and let the
brisket rest for 1 or 2 hours.
Remove the brisket from the more relaxed and unwrap it.
Separate the brisket point from the flat by cutting along the fat layer and
slice the flat. The point can be saved for burnt ends (see Sweet Heat Burnt
Ends ), or sliced and served as well.

37. Sweet Heat Burnt Ends

Preparation Time: 30 minutes
Cooking Time: 6 hours
Servings: 8-10
Smoke Temperature: 225°F and 350°F
Preferred Wood Pellet: Mesquite
Ingredients:
1 (6-pound) brisket point
2 tablespoons yellow mustard
1 batch Sweet Brown Sugar Rub
2 tablespoons honey
1 cup barbecue sauce
2 tablespoons light brown sugar
Directions:
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat the grill, with the lid
closed, to 225°F.
Using a boning knife, carefully remove all but about ½ inch of the deep
layer of fat covering one side of your brisket point.
Coat the point all over with mustard and season it with the rub. Using your
hands, work the rub into the meat.
Place the point directly on the grill grate and smoke until its internal Smoke
Temperature reaches 165°F.
Pull the brisket from the grill and wrap it entirely in aluminum foil or
butcher paper.
Increase the grill’s Smoke Temperature to 350°F and returns the wrapped
brisket to it. Continue to cook until its internal Smoke Temperature reaches
185°F.
Remove the point from the grill, unwrap it, and cut the meat into 1-inch
cubes. Place the cubes in an aluminum pan and stir in the honey, barbecue
sauce, and brown sugar.
Place the pan in the grill and smoke the beef cubes for 1 hour more,
uncovered. Remove the burnt ends from the grill and serve immediately.

38. Reverse-Seared Tri-Tip

Preparation Time: 10 minutes
Cooking Time: 2 or 3 hours
Servings: 4
Smoke Temperature: 180°F and 450°F
Preferred Wood Pellet: Oak
Ingredients:
1½ pounds tri-tip roast
1 batch Espresso Brisket Rub
Directions:
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat the grill, with the lid
closed, to 180°F.
Season the tri-tip roast with the rub. Using your hands, work the rub into
the meat.
Place the roast directly on the grill grate and smoke until its internal Smoke
Temperature reaches 140°F.
Increase the grill’s Smoke Temperature to 450°F and continues to cook until
the roast’s internal Smoke Temperature reaches 145°F. This same technique
can be done over an open flame or in a cast-iron skillet with some butter.
Remove the tri-tip roast from the grill and let it rest 10 to 15 minutes,
before slicing and serving.
 39. George’s Smoked Tri-Tip
Preparation Time: 25 minutes
Cooking Time: 5 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1½ pounds tri-tip roast
Salt
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons lemon pepper
½ cup apple juice
Directions:
Supply your smoker with Preferred Wood Pellet pellets and follow the
manufacturer’s specific start-up procedure. Preheat the grill, with the lid
closed, to 180°F.
Season the tri-tip roast with salt, pepper, garlic powder, and lemon pepper.
Using your hands, work the seasoning into the meat.
Place the roast directly on the grill grate and smoke for 4 hours.
Pull the tri-tip from the grill and place it on enough aluminum foil to wrap it
completely.
Increase the grill’s Smoke Temperature to 375°F.
Fold in three sides of the foil around the roast and add the apple juice. Fold
in the far side, completely enclosing the tri-tip and liquid. Return the
wrapped tri-tip to the grill and cook for 45 minutes more.
Remove the tri-tip roast from the grill and let it rest for 10 to 15 minutes,
before unwrapping, slicing, and serving.
 40. Beefy Bolognese
Preparation Time: 25 minutes
Cooking Time: 1 hour 30 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
Ground beef (2-lbs, 0.9-kgs)
Olive oil – 1 tablespoon
3 garlic cloves, minced
1 yellow onion, peeled and diced
3 large tomatoes, chopped
Tomato sauce – 2 cups
Dried oregano – 2 teaspoons
Dried basil – 1 teaspoon
Paprika – 2 teaspoons
Salt and black pepper
Spaghetti (8-ozs, 227-gms)
Salted butter – 1 tablespoon
Parmesan cheese, grated
Directions:
First, heat the oil in a deep pan. Add the beef, garlic, and onion to the pan.
Sauté until the beef browns, and the onion softens.
Add the tomatoes followed by the tomato sauce, oregano, basil, paprika,
salt, and black pepper. Stir to combine.
Bring to a simmer for 5 minutes and stir occasionally.
Take the pan off the stove and transfer it to the smoker. Smoke for 1-1½
hours stir occasionally.
In the meantime, cook the spaghetti using packet Directions: then drain.
Once the meat sauce is ready, take it out of the smoker and stir in the butter
until it melts.
Spoon the sauce over the cooked pasta.
Sprinkle with grated Parmesan and serve.

41. Brunch Burger

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
Lean ground chuck beef (6-ozs, 170-gms)
4 rashers bacon, cooked until crispy
Salt and black pepper
Olive oil
2 burger buns
2 slices American cheese
2 medium eggs, fried
2 hash browns, cooked and kept warm
Directions:
Divide the beef into two portions and form into thin, even patties. Season
with salt and black pepper.
Brush the grate with oil before placing the patties on top. Grill for 3-4
minutes each side until cooked to your preference.
Take the burgers off the grill and place each in a bun. Top each patty with a
slice of cheese, bacon, followed by a fried egg and hash brown.
Serve straight away.
 42. Classic Pastrami
Preparation Time: 6 Hours
Cooking Time: 29 hours 20 minutes
Servings: 4-6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
Beef brisket, cut from the point (6-lbs, 2.7 -kgs)
Kosher salt – 6½ tablespoons
Brown sugar – 6 tablespoons
Coriander seeds – ¼ teaspoon
Curing salt – 1 tablespoon
Honey – 1 tablespoon
3 bay leaves, chopped
Garlic, peeled and chopped – 1 teaspoon
Cayenne pepper – ¼ teaspoon
Warm water – 6 cups
Whole black peppercorns – ¼ cup
Brown sugar – 1 tablespoon
Coriander seeds – ¼ cup
Garlic powder – 2 teaspoons
Paprika – 1 tablespoon
Onion powder – 2 teaspoons
Directions:
First, Prepare the brine. Combine the kosher salt, brown sugar, coriander
seeds, curing salt, honey, bay leaves, garlic, and cayenne pepper and
transfer to a large container. Stir in the warm water to dissolve the sugar and
salt. Chill for an hour.
Add the meat to the cooled brine and weigh down with a plate.
Set the meat aside for one week to brine. Turn the meat in the brine daily.
Transfer the brisket to a wire rack and chill for 24 hours, this will dry out
the meat.
Soak the brisket in a sink full of water for 12 hours; change the water every
3 hours.
For the seasoning, in a bowl, combine the black peppercorns, brown sugar,
coriander seeds, garlic powder, paprika, and onion powder. Rub the mixture
evenly over the outside of the meat.
Place the meat on the grill grate and cook for 4 hours.
Take the meat off the grill and allow to rest for 60-90 minutes before slicing
and serving.

43. Fully Loaded Beef Nachos

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
Ground beef (1-lbs, 0.45-kgs)
1 large bag tortilla chips
1 green bell pepper, seeded and diced
Scallions, sliced – ½ cup
Red onion, peeled and diced – ½ cup
Cheddar cheese, shredded – 3 cups
Sour cream, guacamole, salsa – to serve
Directions:
In a cast-iron pan, arrange a double layer of tortilla chips.
Scatter over the ground beef, bell pepper, scallions, red onion, and finally
the cheddar cheese.
Place the cast-iron pan on the grill and cook for approximately 10 minutes
until the cheese has melted completely.
Take off the grill and serve with sour cream, guacamole, and salsa on the
side.

44. Whole Smoked Bologna Roll

Preparation Time: 10 minutes
Cooking Time: 4 hours 20 minutes
Servings: 12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
Whole beef bologna roll (3-lbs, 1.4-kgs)
Black pepper, freshly cracked – 2 tablespoons
Brown sugar – ¾ cup
Yellow mustard – ¼ cup
Directions:
Combine the black pepper and brown sugar.
Score the outside of the bologna with a diamond pattern.
Spread mustard over the outside of the bologna and then rub in the black
pepper/sugar until thoroughly and evenly coated.
Arrange the bologna on the smoker's upper rack and cook for 3-4 hours
until the outside caramelizes.
Slice the bologna into medium-thick slices and serve.
Nutrition:
Calories: 210kcal

45. Honey-Apple BBQ Ribs

Preparation Time: 15 minutes
Cooking Time: 2 hours 40 minutes
Servings: 4-6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
4 slabs baby back ribs
Paprika – ½ cup
Brown sugar - ⅔ cup
Onion powder – 2 tablespoons
Garlic powder - ⅓ cup
Cayenne pepper – 1 tablespoon
Chili powder – 2 tablespoons
White pepper – 1 tablespoon
Black pepper – 1 tablespoon
Ground cumin – 1½ teaspoons
Dried oregano – 1½ teaspoons
White grape juice – ½ cup
Apple juice – ½ cup
Honey
BBQ sauce
Directions:
First, prepare the rub. Combine the paprika, brown sugar, onion powder,
garlic powder, cayenne pepper, chili powder, white pepper, black pepper,
cumin, and oregano.
Sprinkle the rub mixture evenly over the ribs on both sides.
Place the ribs on the hot grill, close the lid and cook for 45 minutes.
In the meantime, stir together the grape and apple juice and set to one side.
Take the ribs off the grill and transfer to a disposable aluminum tray lined
with aluminum kitchen foil.
Pour the grape-apple juice over the ribs. Drizzle a generous amount of
honey over the rubs. Wrap the ribs with the foil, sealing the edges tightly.
Return the ribs to the grill and cook for another hour.
Take the ribs out of the foil and place directly on the grates. Increase
Preferred Wood Pellet to 350°F (175°C) and cook for another half an hour.
Brush the ribs with lashings of BBQ sauce, grill for a final 5 minutes before
transferring to a chopping board to rest for 10 minutes.
Slice into single servings and enjoy.

46. Smoked Rib-Eye Steaks

Preparation Time: 5 minutes
Cooking Time: 50 minutes
Servings: 2
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
2 thick rib-eye steaks (1.5-lbs, 0.68-kgs)
Salt and black pepper
Steak rubs, of choice
Directions:
Allow the steaks to sit out at room Smoke Temperature for half an hour.
Season the steaks with salt, black pepper, and your choice of rub. Arrange
the steaks directly on the grill and cook for just over 20 minutes.
Take the streaks off the grill and set the Smoke Temperature to 400°F
(205°C).
Sear the cooked steaks on the hotter grill for 5 minutes on each side.
Wrap the steaks in kitchen foil and set aside for 10 minutes to rest.
Slice and serve with your choice of sides.
 47. Texan-Style Smoke Beef Brisket
Preparation Time: 30 minutes
Cooking Time: 15 hours
Servings: 18
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1 whole packet brisket, refrigerated (14-lb, 6.3-kgs)
Sea salt – 2 tablespoons
Garlic powder – 2 tablespoons
Coarsely ground black pepper – 2 tablespoons
Directions:
Remove the brisket from the fridge and flip over so that the point end is
directly on the worktop. Remove and discard any excess fat or silver skin
from the muscle. Carefully, trim the fat section until smooth between the
point end and the flat end. Trim and discard loose fat or meat from the
point. Square both the edges and the end of the flat. Finally, flip the meat
over and trim the top to an approximate thickens ½-ins (1.25-cms) across
the surface of the meat.
In a bowl, combine the rub ingredients, sea salt, garlic powder and black
pepper. Rub the seasoning all over the brisket.
Arrange the meat on the smoker with the pointed end facing towards the
primary heat source. Close the smoker lid and smoke for approximately 8
hours, or until a meat thermometer registers 165°F (74°C).
On a large, clean work surface roll out a large piece of aluminum foil and
place your brisket in the middle. Wrap the meat, by folding the foil edge
over edge to create a leaf-proof seal all the way around. Return the foil-
wrapped brisket to the smoker, seam side facing downwards.
Close the smoker’s lid and continue to cook at 225°F (110°C). A meat
thermometer inserted in the thickest part of the brisket needs to register
202°F (108°C). This will take between 5-8 hours.
When cooked, transfer the meat to a chopping board and set to one side to
rest for 60 minutes before slicing.
When you are ready to serve, slice the point and flat against the grain.
Serve.
Iron: 0.1mg

48. Blackened Saskatchewan Tomahawk Steak

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
2 (40 Oz) Tomahawk Steaks
4 Tbsp Butter
4 Tbsp Blackened Saskatchewan Rub
Directions:
When ready to cook, set Smoke Temperature to 225˚F and preheat, lid
closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Cover cold steaks in the Blackened Saskatchewan Rub. Let rest 10 minutes
for the seasoning to adhere.
Place steaks directly on grill grates and smoke for about 40 minutes, or until
an internal temp reaches 119 ℉ . Remove from grill and wrap tightly in
foil to rest.
Turn up Smoke Temperature on the grill to 400 ℉ - with a cast iron pan or
griddle inside. When the pan is hot, add 2 Tbsp of butter and sear the first
steak, about 2-4 minutes per side, or until the internal Smoke Temperature
reads 125 ℉ - 130 ℉ . Repeat with the other Tomahawk. Rest, slice, and
serve. Enjoy!

49. Traeger BBQ Brisket

Preparation Time: 20 minutes
Cooking Time: 9 hours
Servings: 8-12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1 (12-14 Lb.) Whole Packer Brisket
Traeger Beef Rub, As Needed
Directions:
Coat meat liberally with Traeger Beef Rub. When seasoned, wrap brisket in
plastic wrap. Let the wrapped meat sit 12 to 24 hours in the refrigerator.
When ready to cook, set the Traeger to 225 ℉ and preheat, lid closed for
15 minutes.
Place meat fat side down on the grill grate and cook for 6 hours or until
internal Smoke Temperature reaches 160 ℉ . Remove brisket from the grill
and wrap in foil.
Place foiled brisket back on grill and cook until it reaches a finished internal
Smoke Temperature of 204 ℉ this should take an additional 3-4 hours.
Remove from grill and allow to rest in the foil for at least 30 minutes. Slice.
Enjoy!

50. Garlic, Lemon, And Goat Cheese Mashed

Potatoes
Preparation Time: 1 hour and 15 minutes
Cooking Time: 20 minutes
Servings: 6-8 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1 Head of Garlic
1 Tsp Olive Oil
3 Lbs. Yukon Gold Potatoes, Peeled and Roughly Chopped
3/4 Cup Crumbled Goat Cheese
1/4 Cup Melted Butter, Plus More for Drizzling
3/4 Cup Heavy Whipping Cream
Sea Salt & Freshly Cracked Black Pepper
2 Tbs Fresh Chives, Finely Diced
Directions:
When ready to cook, set the Smoke Temperature to 350 ℉ and preheat, lid
closed, for 10 to 15 minutes.
Using a sharp knife, slice about ⅛” off the top of the garlic head (leaving
the root intact), exposing the individual garlic cloves. Drizzle the olive oil
on top of the exposed garlic and season with a pinch of salt and pepper.
Tightly wrap the bulb in aluminum foil and roast on the Traeger for 30 - 35
minutes, until the cloves are soft. Remove the garlic cloves and mash into a
paste with a fork.
Meanwhile, bring a large stockpot of salted water to a boil over medium
high heat. Add the potatoes and cook for 15 - 20 minutes, or until softened
and hashable. Drain and return to the pot, stirring until dry. Remove from
Preferred Wood Pellet and stir in the cream, goat cheese, lemon zest, garlic
mash, and ¼ cup of butter. Mash until smooth, and if you like it, whip that
business up with a whisk. Season with salt and pepper to taste. Garnish with
extra chives and a generous drizzle of melted butter. Enjoy!

51. Traeger Prime Rib Roast

Preparation Time: 20 minutes
Cooking Time: 3 hours
Servings: 10
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1 (5-7 Bones) Prime Rib Roast
Traeger Prime Rib Rub, As Needed
Directions:
Coat the roast evenly with the Traeger Prime Rib Rub and wrap in plastic
wrap. Let sit in the refrigerator for 24 hours.
When ready to cook, set the Smoke Temperature to High and preheat, lid
closed for 15 minutes.
Place the prime rib fat side up, directly on the grill grate and cook for 30
minutes. Starting at a higher heat will help to develop a crispy, rendered
crust.
After 30 minutes, reduce the grill Smoke Temperature to 325 ℉ .
Close lid and roast at 325 ℉ for 3-4 hours or until cooked to desired
internal Smoke Temperature, 120 ℉ for rare, 130 ℉ for medium rare,
140 ℉ for medium and 150 ℉ for well done.
Remove from grill and let rest 15 minutes before carving. Enjoy!

52. Italian Beef Sandwich

Preparation Time: 5 minutes
Cooking Time: 4 hours and 15 minutes
Servings: 8 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1 Qty. (4 Lb.) Lean, Boneless Beef Roast (Sirloin or Top Round)
Salt
Pepper
4 Cloves Garlic, Thinly Sliced
Traeger Prime Rib Rub
6 Cups Beef Broth
8 Hoagie-Style Buns (For Sandwiches)
6 Slices Swiss cheese
1 Cup Bottled Giardiniera (Italian Pickled Vegetables; Optional), Chopped
Directions:
When ready to cook, set the Smoke Temperature to 450°F and preheat, lid
closed for 15 minutes.
Season the roast liberally with salt, pepper and Traeger prime rib rub. Using
a paring knife, make 10-15 slits in the roast every 1” or so. Insert a garlic
clove into each slit.
Place the roast directly on the grill grate and cook for about 1 hour flipping
halfway through until browned well.
Remove the roast from the grill and transfer to a deep Dutch oven. Pour the
beef broth over the roast. Cover tightly with foil and place back on the grill.
Reduce the grill Smoke Temperature to 300°F and cook the roast for 3-4
hours or until it is fork tender.
While the roast cooks, chop the giardiniera into small pieces.
Remove the Dutch oven from the grill and shred removing any significant
bits of fat or connective tissue. Transfer the meat back to the Dutch over
and stir to combine with the juices.
Increase the grill Smoke Temperature to high and preheat lid closed for 10
minutes.
Place hoagie buns cut side up on a small sheet tray. Fill with the shredded
roast and top with a slice of cheese. Transfer to the grill and cook for
another 5-10 minutes or until the cheese is melted.
Remove from the grill and top with chopped pickled veggies. Serve with
remaining cooking liquid for dipping if desired. Enjoy!

53. Thai Beef Skewers

Preparation Time: 1 hour
Cooking Time: 10 minutes
Servings: 16 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1/4 Cup Vegetable Oil
1/4 Cup Soy Sauce
1 Juice of Lime
2 Cloves Garlic, Finely Minced
1 Tbsp. Fresh Ginger, Peeled and Minced
1 Tbsp. Sugar
1 Tsp. Black Pepper, Freshly Ground
1/2 Beef Sirloin, Trimmed and Cut into 1-1/4 Inch Dice
1/2 Red Bell Pepper, Stemmed, Seeded, and Cut into 1/4 Inch Dice
1/2 Cup Dry-Roasted Peanuts (Salted or Unsalted), Coarsely Chopped
1 Traeger Skewers Set
Directions:
In a small bowl, whisk together the oil, soy sauce, lime juice, garlic, ginger,
sugar, and black pepper. Transfer the meat to a large bowl or resealable
plastic bag and pour the marinade over the meat, turning to coat each piece
thoroughly. Refrigerate for 2 to 4 hours, or longer if desired.
Drain the marinade off the sirloin cubes (discard the marinade) and pat
them dry with paper towels. Thread the meat on the skewers, keeping the
pieces close together to minimize exposure of the skewer to Preferred Wood
Pellet. (You can also slip a folded length of aluminum foil under the
exposed ends to protect them.)
When ready to cook, set the Smoke Temperature to 425°F and preheat, lid
closed for 15 minutes.
Arrange the skewers on the grill grate and grill for 2 to 4 minutes per side,
or until the desired degree of doneness is reached. To serve, sprinkle with
the diced red pepper and the chopped peanuts. Enjoy!
 54. BBQ Chili Burger
Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Servings: 4-6 people
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
Beef Chili
2.5 Lbs. Ground Beef
1 Large Onion, Diced
1 Tsp Kosher Salt
1 Can Chipotles in Adobo, Minced with Sauce
1/4 Cup Chili Powder
1-1/2 Tbsp Cumin Powder
3 Cloves Garlic, Peeled and Minced
1 Jalapeño Pepper, Minced
1 (14 Oz) Can Diced or Crushed Tomatoes
2 Cups Chicken Stock
1/8 Cup Flour
1/2 Tbsp Dark Chili Powder
1/2 Tbsp Ground Cinnamon
Juice of 1 Lime
1 Hershey's Chocolate Bar
Salt and Pepper, To Taste
Chili Burgers
2 Lbs. Ground Beef
Traeger Beef Rub, As Needed
2 Cups Beef Chili or Preferred Chili
5 Hamburger Buns
5 Slices Cheddar Cheese
1 Red Onion, Sliced
1 Bag Frito Corn Chips
Directions:
For the Beef Chili: Heat a large Dutch oven on the stove top over medium-
high heat. Cook the ground beef until browned and cooked through.
Add all chili Ingredients: minus the chocolate and limes to the Dutch oven.
When ready to cook, start the Traeger according to grill Direction. Set the
Smoke Temperature to 350 degrees F and preheat, lid closed for 10 to 15
minutes.
Put the Dutch oven into the grill for 2 hours, stirring every hour. Remove
Dutch oven from grill.
Stir the lime juice and the chocolate into the chili. Set chili aside until ready
to assemble the burgers.
For the burgers: When ready to cook, set the Smoke Temperature to 350 ℉
and preheat, lid closed for 15 minutes.
Form into 5 equal patties and season both sides with Traeger Beef Rub.
Place patties directly on the grill grate and cook for 4-5 minutes per side,
flipping once. Top each burger with cheese and cook for 1 minute more to
melt.
Remove from the grill and let rest 1-2 minutes.
To build burger, place the patty on the bottom bun, add a scoop of chili,
Fritos, red onion, and finish with the top bun. Enjoy

55. Perfectly Grilled Steaks

Preparation Time: an hour
Cooking Time: 15 minutes
Servings: 2
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Any
Ingredients:
2 UЅDА Choice or Prime 1¼ to 1½-іnсh-thісk New Уоrk ѕtrір ѕtеаkѕ
(around 12 to 14 ounces every) extra-virgin olive oil
4 teaspoons Pete's Western Rub or salt and pepper, partitioned
Directions:
Remove the steaks from the refrigerator and spread freely with plastic wrap
around 45 minutes before cooking to carry them to room Smoke
Temperature.
When the steaks arrive at room Smoke Temperature, brush them on the two
sides with olive oil.
Flavor each side of the steaks with 1 teaspoon of rubbing or salt and pepper,
and afterward let remain at room Smoke Temperature for in any event 5
minutes before grilling.
Arrange the Smoker grill for direct cooking by utilizing burning grates, set
the Smoke Temperature to high, and preheat to at any rate 450°F using any
pellets.
Place the meat on the grill and cook on one side until marginally seared, 2
to 3 minutes.
On a similar side, rotate the steaks 90 degrees for cross grill stamps, and
cook for an extra 2 to 3 minutes.
Flip the meat over and grill until they arrive at desired doneness:
3 to 5 minutes for medium uncommon (an internal Smoke Temperature of
135°F)
6 to 8 minutes for medium (an internal Smoke Temperature of 140°F)
8 to 11 minutes for medium-well (an internal Smoke Temperature of
150°F)
Move the steaks to a platter, tent freely with foil, and let rest 5 minutes
before serving.

56. Smoked Tri-Tip Roast

Preparation Time: 20 minutes (in addition to medium-term
marinating)
Cooking Time: 2 hours
Rest Time: 15 minutes
Servings: 4-6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory, Blend
Ingredients:
1 (2½ to 3-pound) entire peeled tri-tip roast
3 tablespoons roasted garlic–enhanced extra-virgin olive oil
3 tablespoons Pete's Western Rub or your preferred Santa Maria–style rub
Directions:
Rub sides of the tri-tip with the olive oil and afterward with the Pete's
Western Rub or other rub.
Twofold wrap the seasoned tri-tip roast with plastic wrap and refrigerate
medium-term.
Design the Smoker grill for indirect heat and preheat to 180°F utilizing
hickory pellets or a mix.
On the off chance that your unit has one, embed your Smoker grill meat test
into the thickest piece of the tri-tip roast and smoke for 60 minutes.
After 60 minutes, increase the pit Smoke Temperature to 325°F. Cook until
the internal Smoke Temperature arrives at 140° to 145°F.
Rest the smoked tri-tip under a free foil tent for 15 minutes before serving.
Cut the roast contrary to what would be expected utilizing the
representation underneath as a guide.

57. Meaty Chuck Short Ribs

Preparation Time: 20 minutes
Cooking Time: 5 to 6 hours
Servings: 2-4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Hickory
Ingredients:
English-cut 4-bone chunk meat throws short ribs
3 to 4 tаblеѕрооnѕ еxtrа-vіrgіn оlіvе or уеllоw mustard
3 to 5 tablespoons Pete's Western Rub
Directions:
Trim the fat top from the ribs, leaving a ¼ inch fat, and remove any silver
skin.
Remove the membrane from the bones to season the meat appropriately by
working a spoon handle under the membrane to get a piece lifted. Utilize a
paper towel to snatch the membrane and force it off the bones.
Slather olive oil or the mustard on all sides of the short rib section, season
generously on all sides with the rub.
Design the Smoker grill for indirect heat and preheat to 225°F utilizing
mesquite or hickory pellets.
Supplement your Smoker grill or a remote meat probe into the thickest
piece of the section of ribs. If your grill does not have meat probe abilities,
or you do not claim a remote meat probe, at that point utilize a moment read
computerized thermometer during the cook for internal Smoke Temperature
readings.
Place the ribs bone-side down on the grill and smoke at 225°F for 5 hours.
If after 5 hours the ribs have not arrived at an internal Smoke Temperature
of in any event 195°F, at that point increase the pit Smoke Temperature to
250°F until the internal Smoke Temperature arrives at 195° to 205°F.
Rest the smoked short ribs under a free foil tent for 15 minutes before
serving...

58. Texas-Style Brisket Flat

Preparation Time: 45 minutes
Cooking Time: 5 to 6 hours
Servings: 8-10
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
6½ pound beef brisket level
Cup roasted garlic–enhanced extra-virgin olive oil
Cup Texas-Style Brisket Rub or your preferred brisket rub
Directions:
Trim the fat top off the brisket and remove any silver skin.
Rub the trimmed meat on sides with the olive oil.
Apply the rub to sides of the brisket, guaranteeing that it is wholly verified
with the rub.
Double-wrap the brisket in plastic coating and refrigerate medium-term for
the rub to enter the meat or, if you like, you can cook the brisket
immediately.
Remove the brisket from the refrigerator and expand your Smoker grill or a
remote meat probe into the thickest bit of the meat. If your grill does not
have meat probe, capacities or you do not have a remote meat probe, by
then use a minute read propelled thermometer during the cook for internal
Smoke Temperature readings.
Arrange the Smoker grill for a non-direct cooking and preheat to 250°F
using mesquite or oak pellets.
Smoke the brisket at 260°F, until the internal Smoke Temperature lands at
160°F (around 4 hours).
Remove the brisket from the grill, double-wrap it in heavy-duty aluminum
foil, attempting to keep the meat probe in place, and put it back in the
smoker-grill.
Increase the pit Smoke Temperature to 330°F and cook the brisket until the
internal Smoke Temperature lands at 205°F, about an extra 2 hours.
Remove the foiled brisket, bandage it in a towel, and place it in cooler,
implying the FTC guidelines on. Let sit in the cooler for 3 to 4 hours earlier
cutting in opposition to what might be reasonable and serving.
 Chapter 3- Poultry
59. Cajun Patch Cock Chicken
Preparation time: 30 minutes
Cooking time: 2.5 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory, Pecan, Blend
Ingredients:
4-5 pounds of fresh or thawed frozen chicken
4-6 glasses of extra virgin olive oil
Cajun Spice Lab 4 tablespoons or Lucile Bloody Mary Mix Cajun Hot Dry
Herb Mix Seasoning
Directions:
Place the chicken breast on a cutting board with the chest down.
Using kitchen or poultry scissors, cut along the side of the spine and
remove.
Turn the chicken over and press down firmly on the chest to flatten it.
Carefully loosen and remove the skin on the chest, thighs, and drumsticks.
Rub olive oil freely under and on the skin. Season chicken in all Directions:
and apply directly to the meat under the skin.
Wrap the chicken in plastic wrap and place in the refrigerator for 3 hours to
absorb the flavor.
Use of Preferred Wood Pellet smokers and grills
Use hickory, pecan pellets, or blend to configure a Smoker grill for indirect
cooking and preheat to 225 ° F.
If the unit has a Smoke Temperature meat probe input, such as a MAK
Grills 2 Star, insert the probe into the thickest part of the breast.
Make chicken for 1.5 hours.
After one and a half hours at 225 ° F, raise the pit Smoke Temperature to
375 ° F and roast until the inside Smoke Temperature of the thickest part of
the chest reaches 170 ° F and the thighs are at least 180 ° F.
Place the chicken under a loose foil tent for 15 minutes before carving.

60. Yan's Grilled Quarters

Preparation time: 20 minutes (additional 2-4 hours marinade)
Cooking time: 1 to 1.5 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Optional
Ingredients:
4 fresh or thawed frozen chicken quarters
4-6 glasses of extra virgin olive oil
4 tablespoons of Yang's original dry lab
Directions:
Cut off excess skin and fat chicken. Carefully peel the chicken skin and rub
olive oil above and below each chicken skin.
In Jean's original dry lab, apply seasonings to the top and bottom of the skin
and the back of the chicken house.
Wrap the seasoned chicken in plastic wrap and store refrigerated for 2-4
hours to absorb flavor.
Use of Preferred Wood Pellet smokers and grills
Configure a Smoker grill for indirect cooking and use the pellets to preheat
to 325 ° F.
Place chicken on grill and cook at 325 ° F for 1 hour.
After one hour, raise the pit Smoke Temperature to 400 ° F to finish the
chicken and crisp the skin.
When the inside Smoke Temperature of the thickest part of the thighs and
feet reaches 180 ° F and the juice becomes clear, pull the crispy chicken out
of the grill.
Let the crispy grilled chicken rest under a loose foil tent for 15 minutes
before eating.

61. Roasted Tuscan Thighs

Preparation time: 20 minutes (plus 1-2 hours marinade)
Cooking time: 40-60 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Optional
Ingredients:
8 chicken thighs, with bone, with skin
3 extra virgin olive oils with roasted garlic flavor
3 cups of Tuscan or Tuscan seasoning per thigh
Directions:
Cut off excess skin on chicken thighs and leave at 1/4 inch to shrink.
Carefully peel off the skin and remove large deposits of fat under the skin
and behind the thighs.
Lightly rub olive oil behind and below the skin and thighs. A seasoning
from Tuscan, seasoned on the skin of the thigh and the top and bottom of
the back.
Wrap chicken thighs in plastic wrap, refrigerate for 1-2 hours, and allow
time for flavor to be absorbed before roasting.
Use of Smokers and grills
Set the Smoker grill for indirect cooking and use the pellets to preheat to
375 degrees Fahrenheit.
Depending on the grill of the Smoker, roast for 40-60 minutes until the
internal Smoke Temperature of the thick part of the chicken thigh reaches
180 ° F. Place the roasted Tuscan thighs under a loose foil tent for 15
minutes before serving.
 62. Teriyaki Smoked Drumstick
Preparation time: 15 minutes (more marinade overnight)
Cooking time: 1.5 hours to 2 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory, maple
Ingredients:
3 cup teriyaki marinade and cooking sauce like Yoshida's original gourmet
Poultry seasoning 3 tsp
1 tsp garlic powder
10 chicken drumsticks
Directions:
In a medium bowl, mix the marinade and cooking sauce with the chicken
seasoning and garlic powder.
Peel off the skin of the drumstick to promote marinade penetration.
Put the drumstick in a marinade pan or 1-gallon plastic sealable bag and
pour the marinade mixture into the drumstick. Refrigerate overnight.
Rotate the chicken leg in the morning.
Configure a Smoking grill for indirect cooking.
Place the skin on the drumstick and, while the grill is preheating, hang the
drumstick on a poultry leg and wing rack to drain the cooking sheet on the
counter. If you do not have a poultry leg and feather rack, you can dry the
drumstick by tapping it with a paper towel.
Preheat Smoker grill to 180 ° F using hickory or maple pellets.
Make marinated chicken leg for 1 hour.
After 1 hour, raise the hole Smoke Temperature to 350 ° F and cook the
drumstick for another 30-45 minutes until the thickest part of the stick
reaches an internal Smoke Temperature of 180 ° F.
Place the chicken drumstick under the loose foil tent for 15 minutes before
serving.

63. Smoked Bone In-Turkey Breast

Preparation time: 20 minutes
Cooking time: 3-4 hours
Servings: 6-8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory, Pecan
Ingredients:
1 (8-10 pounds) boned turkey breast
6 tablespoons extra virgin olive oil
5 Yang original dry lab or poultry seasonings
Directions:
Remove excess fat and skin from turkey breast.
Carefully separate the skin from the breast and leave the skin alone. Apply
olive oil to the chest, under the skin and on the skin.
Rub or season carefully under the chest cavity, under the skin and on the
skin.
Place the turkey breast in a V-rack for secure handling or place it directly on
a grill grate with the breast up.
Rest the turkey breasts on the kitchen counter at room Smoke Temperature
and preheat the Smoker grill.
Configure a Smoker grill for indirect cooking and preheat to 225 ° F using
hickory or pecan pellets.
Smoke the boned turkey breast directly in a V rack or grill at 225 ° F for 2
hours.
After 2 hours of hickory smoke, raise the pit Smoke Temperature to 325 ° F.
Roast until the thickest part of the turkey breast reaches an internal Smoke
Temperature of 170 ° F and the juice is clear.
Place the hickory smoked turkey breast under a loose foil tent for 20
minutes, then scrape the grain.

64. Smoked Whole Duck

Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
5 pounds whole duck (trimmed of any excess fat)
1 small onion (quartered)
1 apple (wedged)
1 orange (quartered)
1 tbsp freshy chopped parsley
1 tbsp freshly chopped sage
½ tsp onion powder
2 tsp smoked paprika
1 tsp dried Italian seasoning
1 tbsp dried Greek seasoning
1 tsp pepper or to taste
1 tsp sea salt or to taste
Directions:
Remove giblets and rinse duck, inside and pour, under cold running water.
Pat dry with paper towels
Use the tip of a sharp knife to cut the duck skins all over. Be careful not to
cut through the meat. Tie the duck legs together with butcher’s string.
To make rub, combine the onion powder, pepper, salt, Italian seasoning,
Greek seasoning and paprika in a mixing bowl.
Insert the orange, onion, and apple to the duck cavity. Stuff the duck with
freshly chopped parsley and sage.
Season all sides of the duck generously with rub mixture.
Start your pellet grill on smoke mode, leaving the lip opened or until fire
starts.
Close the lid and preheat grill to 325°F for 10 minutes.
Place the duck on the grill grate.
Roast for 2 to 21/2 hours, or until the duck skin is brown and the internal
Smoke Temperature of the thigh reaches 160°F.
Remove the duck from heat and let it rest for a few minutes.
Cut into sizes and serve.

65. Chicken Tenders

Preparation Time: 10 minutes
Cooking Time: 8 minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
6 chicken tenders
¼ tsp granulated garlic (not garlic powder)
¼ tsp pepper
1 tsp paprika
½ tsp kosher salt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp Italian seasoning
1 tbsp chopped parsley
Directions:
In a large mixing bowl, combine the garlic, pepper, salt, lemon, Italian
seasoning and paprika. Add the chicken tenders and toss to combine. Cover
the bowl and refrigerate for 1 hour.
Remove the chicken tenders from the marinade and let them rest for 1 hour,
until the tenders are at room temperature. Pat dry with paper towels
Configure your grill for direct smoking and preheat grill to 450°F.
Arrange the chicken tenders onto the grill and grill 8 minutes, 4 minutes per
side.
Remove the tenders from the grill.
Serve and garnish with chopped fresh parsley.

66. Thanksgiving Turkey

Preparation Time: 15 minutes
Cooking Time: 4 hours
Servings: 12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
2 cups butter (softened)
1 tbsp cracked black pepper
2 tsp kosher salt
2 tbsp freshly chopped rosemary
2 tbsp freshly chopped parsley
2 tbsp freshly chopped sage
2 tsp dried thyme
6 garlic cloves (minced)
1 (18 pound) turkey
Directions:
In a mixing bowl, combine the butter, sage, rosemary, 1 tsp black pepper, 1
tsp salt, thyme, parsley, and garlic.
Use your fingers to loosen the skin from the turkey.
Generously, Rub butter mixture under the turkey skin and all over the
turkey as well. 4. Season turkey generously with herb mix. 5. Preheat the
grill to 300°F with lid closed for 15 minutes.
Place the turkey on the grill and roast for about 4 hours, or until the turkey
thigh Smoke Temperature reaches 160°F.
Remove the turkey from the grill and let it rest for a few minutes.
Cut into sizes and serve.

67. Spatchcock Smoked Turkey

Preparation Time: 15 minutes
Cooking Time: 4 hours 30 minutes
Servings: 12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
1 (18 pounds) turkey
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
½ cup melted butter
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
2 tsp salt or to taste
2 tbsp finely chopped scallions
Directions:
Remove the turkey giblets and rinse turkey, in and out, under cold running
water.
Place the turkey on a working surface, breast side down. Use a poultry
shear to cut the turkey along both sides of the backbone to remove the
turkey back bone.
Flip the turkey over, back side down. Now, press the turkey down to flatten
it.
In a mixing bowl, combine the parsley, rosemary, scallions, thyme, butter,
pepper, salt, garlic, and onion powder.
Rub butter mixture over all sides of the turkey.
Preheat your grill to HIGH (450°F) with lid closed for 15 minutes.
Place the turkey directly on the grill grate and cook for 30 minutes. Reduce
Preferred Wood Pellet to 300°F and cook for an additional 4 hours, or until
the internal Smoke Temperature of the thickest part of the thigh reaches
165°F.
Remove the turkey from the grill and let it rest for a few minutes.
Cut into sizes and serve.

68. Smoked Chicken Leg Quarters

Preparation Time: 15 minutes
Cooking Time: 2 hours
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
8 chicken leg quarters
2 tbsp olive oil
1 tsp salt or to taste
½ tsp chili powder
½ tsp paprika
½ tsp ground thyme
1 tsp dried rosemary
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
Directions:
To make rub, combine cayenne, rosemary, garlic, onion powder, chili,
paprika, salt and thyme.
Drizzle oil over the chicken leg quarters and season the quarters generously
with rub mix.
Preheat the grill to 180°F with lid closed for 15 minutes, using apple Hard
Wood pellets.
Arrange the chicken onto the grill grate. Smoke for 1 hour, flipping halfway
through.
Increase the grill Smoke Temperature to 350°F. Cook for an additional 1
hour, or until the Smoke Temperature of the chicken quarters reaches 165°F.
Remove chicken from grill and let it rest for about 15 minutes.
Serve and enjoy.

69. Chicken Fajitas

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
2 pounds chicken breast
1 large onion (sliced)
2 celery stalks (diced)
1 large red bell pepper (sliced)
1 large orange bell pepper (sliced)
1 green bell pepper (sliced)
2 tbsp lime juice
2 tsp cumin
2 tsp chili powder
1 tsp brown sugar
½ tsp paprika
1 tbsp olive oil
1 tsp salt
½ tsp ground black pepper
Directions:
In a large mixing bowl, combine the cumin, lime juice, salt, black pepper,
paprika and sugar. Add the chicken breasts and toss to combine. Cover the
bowl tightly with aluminum foil and refrigerate for 1 hour.
Remove the chicken from the marinade and let it rest for about 1 hour, or
until it is at room Smoke Temperature.
Preheat your grill to HIGH with lid closed for 15 minutes.
Place a skillet on the grill grate and add the oil.
Once the oil is hot, add the onion, celery, red bell pepper, orange pepper and
green bell pepper. Sauté until veggies are tender.
Remove skillet from heat and cover it to keep the veggies warm.
Arrange the chicken breasts onto the grill grate. Cook for about 12 minutes,
6 minutes per side, or until the internal Smoke Temperature of the chicken
breasts reaches 165°F.
Remove the chicken from heat and let it rest for a few minutes.
Slice chicken breast into thin pieces.
Serve with the sautéed vegetables and tortilla.

70. Lemon Garlic Smoked Chicken

Preparation Time: 20 minutes
Cooking Time: 3 Hours 10 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Whole Chicken (3-lbs., 1.4-kg.)
The Brine
Salt – ½ cup
Brown sugar – 1 cup
Water – 3 ½ liters
The Rub
Minced garlic – ¼ cup
Garlic powder – 2 tablespoons
Lemon juice – 3 tablespoons
Paprika – 2 ½ tablespoons
Chili powder – 2 tablespoons
Thyme – ¾ tablespoon
Cayenne – 2 tablespoons
Salt – 1 tablespoon
Black pepper – 2 tablespoons
The Filling
Chopped onion – 1 cup
Garlic – 5 cloves
Thyme – 5 sprigs
Directions:
Stir in salt and brown sugar to the water then mix until completely
dissolved.
Put the chicken in the brine then soak overnight. Store in fridge to keep it
fresh.
On the next day, remove the chicken from the fridge then wash and pat it
dry. Set aside.
Combine the rub ingredients—minced garlic, garlic powder, lemon juice,
paprika, chili powder, thyme, cayenne, salt, and black pepper in a bowl then
mix well.
Rub the chicken with the spice mixture then fill the cavity with chopped
onion, garlic, and thyme.
Next, plug the Pellet smoker and place inside the hopper. Turn the switch
on.
Set the “Smoke” setting and Prepare the Smoker for indirect heat.
Adjust the Smoke Temperature to 225°F (107°C) and place the seasoned
whole chicken in the Smoker.
Smoke the chicken for approximately 3 hours or until the internal Smoke
Temperature has reached 165°F (74°C).
Once it is done, remove the smoked chicken from the Pellet smoker and let
it sit for about 10 minutes.
Place the smoked chicken on a serving dish then serve.

71. Sweet Honey Smoked Brown Turkey

Preparation Time: 10 minutes
Cooking Time: 4 Hours 40 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Whole Turkey (6-lbs., 2.7-kg.)
Salt – 5 tablespoons
Brown sugar – 5 tablespoons
Thyme – 1 tablespoon
Chopped rosemary – 1 tablespoon
Sage – 1 tablespoon
Black pepper – 2 ½ teaspoons
Garlic powder – 2 teaspoons
Raw honey – 1 cup
Brown sugar – 3 tablespoons
Apple Cider Vinegar – 2 tablespoons
Mustard – ¾ tablespoon
Salt - 1 teaspoon
Pepper – 2 teaspoons
Directions:
Combine the rub ingredients—salt, brown sugar, thyme, chopped parsley,
sage, black pepper, and garlic powder in a bowl then mix well.
Rub the turkey with the spice mixture then let it rest for a few minutes.
Next, plug the Pellet smoker and place inside the hopper. Turn the switch
on.
Set the “Smoke” setting and Prepare the Smoker for indirect heat.
Adjust the Smoke Temperature to 375°F (191°C) and place the seasoned
turkey in the Smoker.
Smoke the turkey for approximately 20 minutes or until the skin of the
turkey turns into brown.
After that, reduce the Smoke Temperature into 325°F (163°C) and continue
smoking the turkey for approximately 4 hours or until the internal Smoke
Temperature has reached 165°F (74°C).
Quickly place brown sugar, apple cider vinegar, mustard, salt, and pepper in
a bowl then pour raw honey over the mixture. Stir until combined.
Baste the smoked turkey with the honey mixture then return it to the
Smoker.
Smoke the turkey for another 20 minutes then removes from the Smoker.
Let the smoked turkey rest for a few minutes then cut into small pieces.
Serve and enjoy!

72. Spicy Smoked Chicken Garlic

Preparation Time: 10 minutes
Cooking Time: 3 Hours 10 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Whole Chicken (3-lbs., 1.4-kg.)
Salt – 1 teaspoon
Paprika – 1 teaspoon
Garlic powder – 1 ½ teaspoons
Black pepper – 1 ½ teaspoons
Red chili flakes – 2 teaspoons
Cayenne pepper – ½ teaspoon
Thyme – ¾ teaspoon
Oregano – ½ teaspoon
Brown sugar – 3 tablespoons
Directions:
Rub the chicken with salt, paprika, garlic powder, black pepper, red chili
flakes, cayenne pepper, thyme, oregano, and brown sugar.
Wrap the seasoned chicken with plastic wrap then let it rest for
approximately an hour. Store in the fridge to keep it fresh.
Plug the Pellet smoker and place inside the hopper. Turn the switch on.
Set the “Smoke” setting and Prepare the Smoker for indirect heat.
Take the chicken out of the fridge and thaw at room Smoke Temperature.
Discard the plastic wrap.
Once the Pellet smoker is ready, place the seasoned chicken in the Pellet
smoker and smoke for approximately 10 minutes.
Adjust the Smoke Temperature to 225°F (107°C) and continue smoking the
chicken for approximately 3 hours or until the internal Smoke Temperature
has reached 165°F (74°C).
Once it is done, remove the smoked chicken from the Pellet smoker and
place on a serving dish.
Cut the smoked chicken into pieces then serve.
Enjoy!

73. Hot Smoked Shredded Chicken with Sweet

Sticky Sauce
Preparation Time: 10 minutes
Cooking Time: 3 Hours 10 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Boneless Chicken breast (3-lbs., 1.4-kg.)
Paprika – 3 tablespoons
Chili powder – 3 tablespoons
Thyme – 1 ½ tablespoons
Garlic powder – 1 ½ tablespoons
Onion powder – 1 ½ tablespoons
Cayenne – 3 tablespoons
Salt – 1 ½ tablespoons
Black pepper – 1 ½ tablespoons
Honey – ½ cup
Maple syrup – ¼ cup
Brown sugar – 2 tablespoons
Directions:
Combine the rub ingredients—paprika, chili powder, thyme, garlic powder,
onion powder, cayenne, salt, and black pepper in a bowl then mix well.
Score the chicken breast and rub with the spice mixture. Let it rest for a few
minutes.
Next, plug the Pellet smoker and place inside the hopper. Turn the switch
on.
Set the “Smoke” setting and Prepare the Smoker for indirect heat.
Once the Pellet smoker is ready, set the Smoke Temperature to 225°F
(107°C) and place the chicken breast in the Smoker.
Smoke the chicken for an hour then transfer to a disposable aluminum pan.
Quickly combine honey with maple syrup then stir until incorporated.
Drizzle half of the honey mixture over the chicken breast then sprinkle
brown sugar on top.
Flip the chicken breast then coat the other side of the chicken with honey
mixture and brown sugar.
Place the disposable aluminum pan with chicken inside in the Pellet smoker
then smoke for about 2 hours.
After 2 hours, check if the internal Smoke Temperature has reached 165°F
(74°C). Add more time if it is necessary.
Once the chicken is done, take the disposable aluminum pan from the Pellet
smoker and let it rest for a few minutes.
Using a fork or a sharp knife shred the smoked chicken then place on a
serving dish.
Drizzle the liquid over the smoked chicken then stir a bit.
Serve and enjoy.

74. Natural White Smoked Chicken Breast

Preparation Time: 15 minutes
Cooking Time: 2 Hours 15 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Boneless Chicken breast (4.5-lbs., 2 -kg.)
Vegetable oil – 3 tablespoons
Chicken broth – ¼ cup
Worcestershire sauce – 2 tablespoons
Salt – ¾ tablespoon
Garlic powder – 1 ½ teaspoons
Onion powder – 1 ½ teaspoons
Bay leaf – ¾ teaspoon
Thyme – ¾ teaspoon
Sage – ¾ teaspoon
Black pepper – ¾ teaspoon
Salt – 2 tablespoons
Minced garlic – 3 tablespoons
Minced ginger – 1 tablespoon
Lemon juice – 3 tablespoons
Directions:
Pour vegetable oil and chicken broth into a bowl then season with
Worcestershire sauce, salt, garlic powder, onion powder, bay leaf, thyme,
sage, and black pepper. Stir the liquid until incorporated.
Fill an injector with the liquid mixture then inject the chicken breast at
several places.
After that, combine the rub ingredients—salt, minced garlic, minced ginger,
and lemon juice in a bowl. Stir the spices until well mixed.
Rub the chicken breast with the spice mixture then let it rest for an hour.
Next, plug the Pellet smoker and place inside the hopper. Turn the switch
on.
Set the “Smoke” setting and Prepare the Smoker for indirect heat.
Once the Pellet smoker is ready, set the Smoke Temperature to 250°F
(121°C) and place the chicken breast in the Smoker.
Smoke the chicken for 2 hours and once the internal Smoke Temperature
has reached 165°F (74°C), remove the smoked chicken from the Smoker.
Quickly wrap the smoked chicken with aluminum foil then let it rest for
approximately an hour or so.
After an hour, unwrap the smoked chicken then cut into thick slices.
Arrange the sliced smoked chicken on a serving dish then serve
immediately.
Enjoy!

75. Barbecue Chicken

Preparation Time: 30 minutes
Cooking Time: 2 hours
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
8 Chicken breasts
Two t. salt
Two c. barbecue sauce, divided
Two t. garlic powder
Two t. pepper
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 250.
Rub the chicken with the spices and lay in a roasting pan. Cover the chicken
before placing them on the grill. For about two hours, let them smoke. It
should reach 165. During the last 15 minutes, baste with a c. of barbecue
sauce.
Serve with the rest of the sauce.

76. Whole Turkey

Preparation Time: 1 hour
Cooking Time: 6 hours
Servings: 8-6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Two t. thyme
Two t. sage
½ c. apple juice
One stick melted butter
¼ c. poultry seasoning
10-12-pound turkey
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 250.
Rub the oil and seasoning on the turkey. Get some in under the skin as well
as inside.
Mix the thyme, sage, juice, and butter.
Place the turkey in a roasting pan, put it on the grill, cover, and cook 5-6
hours. Baste it every hour with the juice mixture. It should reach 165. Let it
rest for 15-20 minutes before carving.

77. Barbecue Chicken Breasts

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Two T. Worcestershire sauce
½ c. hot barbecue sauce
One c. barbecue sauce
Two cloves minced garlic
¼ c. olive oil
4 chicken breasts
Directions:
Put the chicken breasts into a deep container.
In another bowl, put the Worcestershire sauce, barbecue sauces, garlic, and
olive oil. Stir well to combine.
Use half to marinate the chicken and reserve the rest for basting.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Take the chicken breasts out of the sauce. On the grill, place them before
smoking them for approximately 20 minutes.
About ten minutes before the chicken is finished, baste with reserved
barbecue sauce.
 78. Cilantro-Lime Chicken
Preparation Time: 1 hour
Cooking Time: 4 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Pepper
Salt
4 cloves minced garlic
½ c. lime juice
One c. honey
Two T. olive oil
½ c. chopped cilantro
4 chicken breasts
Directions:
Put the chicken breasts into a large zip-top bag.
In another bowl, put the pepper, salt, olive oil, garlic, honey, lime juice, and
cilantro. Stir well to combine.
Use half as a marinade and reserve the rest for later.
Place into the refrigerator for four to five hours.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Remove the chicken breasts the bag. Use paper towels to pat them dry. Let
them smoke up in the grill for about fifteen mins.
About five minutes before the chicken is finished, baste with reserved
marinade.
 79. Lemon Honey Chicken
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Pepper
Salt
Chopped rosemary
One clove crushed garlic
One T. honey
Juice of one lemon
½ c. chicken broth
3 T. butter
4 chicken breasts
Directions:
Place a pan on the stove and melt the butter. Place chicken breasts into hot
butter and sear on each side until a nice color has formed.
Take out of the pan and allow resting for ten minutes.
In a small bowl, put the pepper, salt, rosemary, garlic, honey, lemon juice,
and broth. Stir well to combine.
Rub each breast with the honey lemon mixture.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Put the chicken breasts onto the preheated grill and grill for 20 minutes.

80. Herbed Coffee Chicken

Preparation time: 40 minutes
Cooking Time: 2 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Salt
¾ c. strong brewed coffee
One t. coriander seeds
4 lemon slices
One t. peppercorns
One t. mustard seeds
½ c. chicken broth
¼ c. dark brown sugar, packed
Two T. melted butter
4 chicken breast halves
Directions:
Rub the butter on the chicken and rub in the salt.
In an enormous container, stir together the remaining ingredients. Cover the
chicken with marinade.
Place into the refrigerator for two hours.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Smoke the chicken for ten minutes. There is no need to flip. Serve.

81. Red Pepper Chicken Thighs

Preparation Time: 45 minutes
Cooking Time: 4 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
One T. garlic powder
One t. curry powder
One t. red pepper flakes
One t. black pepper
Two T. olive oil
½ c. chicken broth
One t. oregano
One t. paprika
Two pounds chicken thighs
Directions:
Put the chicken thighs into a large flat dish in a single layer.
In a bowl, put the olive oil, garlic powder, curry, oregano, pepper, paprika,
red pepper flakes, and broth. Stir well to combine.
The mixture should be poured on top of the chicken.
Let the chicken marinate for four hours.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 450.
The chicken thighs should be removed from the bag. Use paper towels to
pat them dry. Place them onto the preheated grill with the skin down and
smoke for ten minutes. Turnover and cook for an additional ten minutes.

82. Spicy Chicken Thighs

Preparation Time: 45 minutes
Cooking Time: 4 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
One T. dry barbecue spice
One t. coriander
One T. oregano
1/3 c. balsamic vinegar
Salt
Two T. mustard
1/3 c. olive oil
Pepper
Two cloves minced garlic
6 chicken thighs
Directions:
Put the chicken thighs into a shallow dish in one layer.
In a bowl, put the dry barbecue spice, coriander, oregano, pepper, salt,
mustard, olive oil, balsamic vinegar, and garlic. Stir well to combine.
Use the mixture to coat the chicken.
Place into the refrigerator for four hours.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Remove the thighs of the chicken from the dish and use paper towels to pat
them dry. Place them onto the preheated grill with the skin down and smoke
for ten minutes. Flip them and cook an additional ten minutes.

83. Turkey Burgers

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
½ t. oregano
½ t. thyme
Pepper
Salt
One large egg
½ bunch chopped parsley
Two pounds ground turkey
One small chopped red bell pepper
One finely chopped onion
Directions:
Put all ingredients into a large bowl.
Use your hands and mix all ingredients until combined well.
Make six patties. You can dip your hands into the water if the meat begins
sticking to your hands.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Place them on the grill and smoke for five minutes, covered, until grill
marks form. Turn each burger over and cook for an additional five minutes.
Check to see if the internal Smoke Temperature of the burgers has reached
165.
Serve with favorite burger toppings.

84. Turmeric Chicken

Preparation time: 10 minutes
Cooking Time: 35 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Salt
One t. turmeric
½ c. bacon fat
4 cloves minced garlic
4 chicken breasts
Directions:
Put the chicken breasts into a large shallow dish.
In another bowl, put the garlic, turmeric, bacon fat, and salt. Stir well to
combine.
Rub each chicken breast generously with the mixture.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
For about 10 mins. smoke the chicken on the grill. Flip them and smoke for
ten minutes more.

85. Mediterranean Chicken

Preparation Time: 6 minutes
Cooking time: 3 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Lemon slices to garnish
Salt
Pepper
One t. chopped rosemary
3 cloves minced garlic
Zest of one lemon
One t. oregano
Small chopped onion
½ c. white wine
¼ c. olive oil
4 chicken breasts
Directions:
Put the chicken breasts into a large zip-top bag.
In another bowl, put the olive oil, white wine, lemon zest, onion, garlic,
oregano, rosemary, pepper, and salt. Stir well to combine.
Coat the chicken in this mixture.
Place into the refrigerator for two to three hours.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
The chicken breast should be removed from the bag before patting them dry
with paper towels. Place them on the grill and smoke for 15 minutes.
Let it rest for 10 minutes before slicing. Garnish with sliced lemon.

86. Pineapple Turkey Wings

Preparation Time: 15 minutes
Cooking Time: 6 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Pepper
Salt
¼ t. garlic powder
Two pounds turkey wings
One T. packed brown sugar
Two t. chili powder
One 11-ounce cans pineapple, undrained
¼ t. ground ginger
One 11-ounce cans tomato sauce
Directions:
Put the turkey wings into a large dish. Make sure they are in one layer.
In a bowl, put the pepper, salt, garlic powder, ginger, chili powder, brown
sugar, pineapple, and tomato sauce. Combine thoroughly.
This mixture should be poured on the turkey.
Place into the refrigerator for four to five hours.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Take the turkey wings out of the marinade. Use the paper towels to pat them
dry. Place them onto the grill and smoke for 5 minutes on both sides. Move
to cool side and allow smoking for an additional 40 minutes.
Internal Smoke Temperature needs to be 165.

87. Cheesy Turkey Patties

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Pepper
One t. chili powder
Two wheat pita rounds, cut in half
½ avocado
¼ c. light cream cheese
One tomato
¼ c. shredded cheddar
One cucumber
Two t. chopped green onion
One t. oregano
One-pound ground turkey
Salt
Directions:
Place the oregano, pepper, salt, and turkey into a bowl.
Mix everything with your hands. Form into four patties.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 380.
Smoke the patties on the grill. Each side should take approximately five
mins.
While patties are cooking, mix the cheddar cheese, cream cheese, chili
powder, green onion, and salt.
Slice the pita bread open and spread the mixture onto the inside of the pita.
Place a turkey patty inside along with cucumber, tomato, and avocado
slices.

88. Chicken Patties

Preparation time: 5 minutes
Cooking Time: 40 minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Pepper
Salt
Two t. paprika
2/3 c. minced onion
Two T. chopped parsley
Two T. lemon juice
One T. chopped cilantro
Pinch red pepper flakes
½ t. cumin
Two T. olive oil
Two pounds ground chicken
Directions:
Wash and finely chop the onions. Mix the onions with the rest of the
ingredients
Use your hands and combine all the ingredients. Keep mixing until you
have thoroughly mixed all the ingredients. Form into six patties. Refrigerate
them for 20 minutes
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Smoke each side of the patties on the grill for about ten mins.
Serve on buns with toppings of your choice.

89. Faithfully Italian Herbed Chicken

Preparation Time: 10 minutes
Cooking Time: 4 hours
Servings: 8-10
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
1 whole (5 pounds) spatchcocked chicken
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground rosemary
1 tablespoon ground parsley
1 lemon, zested
2 teaspoons salt
Directions:
Add Preferred Wood Pellet chips to your smoker and set the Smoke
Temperature to 200 degrees F.
Spatchcock the chicken if you have not already.
Take a bowl and mix the dry seasoning and lemon zest.
Rub the blend on both sides of the chicken generously.
Transfer chicken to your smoker (breast side up) and smoke for 4 hours.
Make sure to keep adding more chips every 30-45 minutes.
Once the internal Smoke Temperature of the thickest part registers 165
degrees F, the chicken is ready.
Remove and let it rest for 20 minutes.
Slice and serve.
Enjoy!

90. Maple Smoked Sweet and Spicy Wings

Preparation Time: 30 minutes
Cooking Time: 1½ hours
Servings: 8-10
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
5 pounds chicken wings
2 and ½ tablespoons black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon paprika
Sauce
1 cup honey
½ cup spicy BBQ sauce
3 tablespoons apple juice
Directions:
Take a bowl and add pepper, onion powder, garlic salt, and paprika; mix
well.
Put wings in a bag and add a spice mix.
Shake and then let sit for 30 minutes.
Add Preferred Wood Pellet chips to your smoker and set the Smoke
Temperature to 250 degrees F.
Put meat on the top rack and smoke for 30 minutes.
Turn and smoke for 25 minutes more.
Once the internal Smoke Temperature reaches 160 degrees F, take the meat
out.
Take a saucepan and add honey, BBQ sauce, and apple juice over medium-
high heat; cook until warm.
Once the wings are ready, transfer them to a foil pan and cover with the
sauce.
Return to a smoker (2nd rack) and smoke for 25 minutes more.
Serve and enjoy!
Nutrition:
Calories: 108
Fats: 4g
Carbs: 9g
Protein: 7g

91. Crispy Orange Chicken

Preparation Time: 15 minutes
Cooking Time: 1½-2 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Apple
Ingredients:
For Poultry Spice Rub
4 teaspoons paprika
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried thyme
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
For Marinade
4 chicken quarters
2 cups frozen orange juice concentrate
½ cup soy sauce
1 tablespoon garlic powder
Directions:
Take a small bowl and add all poultry spice rub ingredients listed above;
mix well.
Transfer the chicken quarters to a large dish.
Take a medium bowl and whisk in all the marinade ingredients listed above
plus half of the spice rub mix.
Spoon the marinade over the chicken and cover.
Refrigerate for 8 hours.
Preheat your smoker to 275 degrees F.
Discard the marinade and rub the surface of the chicken with the remaining
spice rub.
Transfer the chicken to smoker and smoke for 1½ to 2 hours.
Remove the chicken from the smoker and check that the internal Smoke
Temperature has reached 160 degrees F using a digital thermometer.
Allow it to rest for 10 minutes.
Enjoy!

92. Lovely Smoked Turkey

Preparation Time: 10 minutes
Cooking Time: 4 hours
Servings: 10-12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Apple
Ingredients:
8 pounds whole turkey, thawed
2 tablespoons extra virgin olive oil
2 tablespoons paprika
2 tablespoons Italian seasoning
1 tablespoon salt
Directions:
Remove the giblets and drain excess juice from the turkey; pat it dry.
Set your smoker to 240 degrees F and add Preferred Wood Pellet chips.
Brush the turkey skin well with olive oil.
Take a bowl and add paprika, Italian seasoning, and salt.
Rub the mixture all over the turkey body.
Add turkey to your smoker and smoke for 4 hours until the internal Smoke
Temperature of the thickest part reaches 165 degrees F.
Let it rest for 20 minutes.
Slice and serve.
Enjoy!

93. Beautiful 5 Spice Duck Breast

Preparation Time: 10 minutes
Cooking Time: 2-3 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Cherry
Ingredients:
4 (7-ounce each) boneless duck breasts
2 tablespoons salt
2 tablespoons honey
1½ tablespoons five-spice powder
1 tablespoon black pepper
2 tablespoons extra virgin olive oil
Directions:
Trim the duck tendons and make a few slashes into the duck breast skin.
Take a bowl and mix the rub ingredients (except oil), and then rub the duck
breasts generously with the mixture.
Drizzle olive oil on both sides of the breasts.
Set your smoker to 250 degrees F and add Preferred Wood Pellet chips.
Add duck and smoke for 2-3 hours until the internal Smoke Temperature
reaches your desired state (150 degrees F for medium-well; 165 degrees F
for well).
Let it cool and slice.
Enjoy!
 Chapter 4- Fish and Seafood
94. Candied Smoked Salmon with Orange Ginger
Rub
Preparation Time: 1hour
Cooking Time: 2 Hours 10 Minutes
Servings: 10
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Salmon fillet (4-lbs., 1.8-kg.)
The Marinade
Brown sugar – ¼ cup
Salt – ½ teaspoon
The Rub
Minced garlic – 2 tablespoons
Grated fresh ginger – 1 teaspoon
Grated orange zest – ½ teaspoon
Chili powder – ½ teaspoon
Cayenne pepper – ½ teaspoon
The Glaze
Red wine – 2 tablespoons
Dark rum – 2 tablespoons
Brown sugar – 1 ½ cups
Honey – 1 cup
Directions:
Mix salt with brown sugar then apply over the salmon fillet. Let it rest for
approximately an hour or until the sugar is melted.
In the meantime, combine minced garlic with grated fresh ginger, orange
zest, chili powder, and cayenne pepper. Mix well.
Rub the salmon fillet with the spice mixture then set aside.
Plug the Pellet smoker then fill the hopper with the pellet. Turn the switch
on.
Set the Smoker for indirect heat then adjust the Smoke Temperature to
225°F (107°C).
Place the seasoned salmon in Pellet smoker and smoke for 2 hours.
Mix red wine with dark rum, brown sugar, and honey then stir until
dissolved.
During the smoking process, baste the honey mixture over the salmon fillet
for several times.
Once the smoked salmon flakes, remove it from the Pellet smoker and
transfer it to a serving dish.
Serve and enjoy.

95. Juicy Lime Smoked Tuna Belly

Preparation Time: 30 minutes
Cooking Time: 2 Hours 10 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Tuna belly (3-lb., 1.4-kg.)
The Marinade
Fresh limes – 2
White sugar – 2 tablespoons
Brown sugar – 3 tablespoons
Pepper – ½ teaspoon
Soy sauce – 1 tablespoon
Sriracha sauce – 2 tablespoons
Directions:
Cut the limes into halves then squeeze the juice over the tuna belly.
Marinate the tuna belly with the juice for 10 minutes.
Meanwhile, combine white sugar with brown sugar, pepper, soy sauce, and
Sriracha sauce then mix well.
Wash and rinse the tuna belly then pat it dry.
Next, plug the Pellet smoker then fill the hopper with the pellet. Turn the
switch on.
Set the Smoker for indirect heat then adjust the Smoke Temperature to
225°F (107°C).
Wait until the Pellet smoker reaches the desired Smoke Temperature then
place the seasoned tuna belly in it.
Smoke the tuna belly for 2 hours or until it flakes and once it is done,
remove it from the Smoker.
Serve and enjoy.

96. Lemon Butter Smoked Mackerel with Juniper

Berries Brine
Preparation Time: 15 minutes
Cooking Time: 2 Hours 10 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Mackerel fillet (4-lbs., 1.8-kg.)
The Brine
Cold water – 4 cups
Mustard seeds – 1 tablespoon
Dried juniper berries – 1 tablespoon
Bay leaves – 3
Salt – 1 tablespoon
The Glaze
Butter – 2 tablespoons
Lemon juice – 2 tablespoons
Directions:
Pour cold water into a container then season with salt, bay leaves, dried
juniper berries, and mustard seeds then stir well.
Add the mackerel fillet to the brine mixture then soak for approximately 20
minutes then wash and rinse it. Pat the mackerel dry.
Next, plug the Pellet smoker then fill the hopper with the pellet. Turn the
switch on.
Set the Smoker for indirect heat then adjust the Smoke Temperature to
225°F (107°C).
Place the salted mackerel on a sheet of aluminum foil then baste butter over
it.
Drizzle lemon juice then wrap the mackerel fillet with the aluminum foil.
Smoke the wrapped mackerel for 2 hours or until it flakes and once it is
done, remove from the Smoker.
Unwrap the smoked mackerel and serve.
Enjoy!

97. Smoked Crab Paprika Garlic with Lemon

Butter Flavor
Preparation Time: 15 minutes
Cooking Time: 30 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Fresh Crabs (7-lb., 3.2-kg.)
The Sauce
Salt – 1 tablespoon
Cayenne pepper – 1 ½ teaspoons
Salted butter – 2 cups
Lemon juice – ½ cup
Worcestershire sauce – 1 tablespoon
Garlic powder – 2 teaspoons
Smoked paprika – 2 teaspoons
Directions:
Preheat a saucepan over low heat then melt the butter. Let it cool.
Season the melted butter with salt, cayenne pepper, Worcestershire sauce,
garlic powder, and smoked paprika then pour lemon juice into the melted
butter. Stir until incorporated and set aside.
Next, plug the Pellet smoker then fill the hopper with the pellet. Turn the
switch on.
Set the Smoker for indirect heat then adjust the Smoke Temperature to
350°F (177°C).
Arrange the crabs in a disposable aluminum pan then drizzle the sauce over
the crabs.
Smoke the crabs for 30 minutes then remove from the Smoker.
Transfer the smoked crabs to a serving dish then serve.
Enjoy!

98. Cayenne Garlic Smoked Shrimp

Preparation Time: 15 minutes
Cooking Time: 15 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Fresh Shrimps (3-lb., 1.4-kg.)
The Spices
Olive oil – 2 tablespoons
Lemon juice – 2 tablespoons
Salt – ¾ teaspoon
Smoked paprika – 2 teaspoons
Pepper – ½ teaspoon
Garlic powder – 2 tablespoons
Onion powder – 2 tablespoons
Dried thyme – 1 teaspoon
Cayenne pepper – 2 teaspoons
Directions:
Combine salt, smoked paprika, pepper, garlic powder, onion powder, dried
thyme, and cayenne pepper then mix well. Set aside.
Next, peel the shrimps and discard the head. Place in a disposable
aluminum pan.
Drizzle olive oil and lemon juice over the shrimps and shake to coat. Let the
shrimps rest for approximately 5 minutes.
Next, plug the Pellet smoker then fill the hopper with the pellet. Turn the
switch on.
Set the Smoker for indirect heat then adjust the Smoke Temperature to
350°F (177°C).
Sprinkle the spice mixture over the shrimps then stir until the shrimps are
entirely seasoned.
Place the disposable aluminum pan with shrimps in the Pellet smoker and
smoke the shrimps for 15 minutes. The shrimps will be opaque and pink.
Remove the smoked shrimps from the Pellet smoker and transfer to a
serving dish.
Serve and enjoy.
 99. Cinnamon Ginger Juicy Smoked Crab
Preparation Time: 10 minutes
Cooking Time: 30 Minutes
Servings: 10 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
Fresh Crabs (7-lb., 3.2-kg.)
The Spices
Salt – 1 tablespoon
Ground celery seeds – 3 tablespoons
Ground mustard – 2 teaspoons
Cayenne pepper – ½ teaspoon
Black pepper – ½ teaspoon
Smoked paprika – 1 ½ teaspoons
Ground clove – A pinch
Ground allspice – ¾ teaspoon
Ground ginger – 1 teaspoon
Ground cardamom – ½ teaspoon
Ground cinnamon – ½ teaspoon
Bay leaves - 2
Directions:
Combine the whole spices—salt, ground celery seeds, mustard, cayenne
pepper, black pepper, smoked paprika, clove, allspice, ginger, cardamom,
and cinnamon in a bowl then mix well.
Sprinkle the spice mixture over the crabs then wrap the crabs with
aluminum foil.
Next, plug the Pellet smoker then fill the hopper with the pellet. Turn the
switch on.
Set the Smoker for indirect heat then adjust the Smoke Temperature to
350°F (177°C).
Place the wrapped crabs in the Pellet smoker and smoke for 30 minutes.
Once it is done, remove the wrapped smoked carbs from the Pellet smoker
and let it rest for approximately 10 minutes.
Unwrap the smoked crabs and transfer it to a serving dish.
Serve and enjoy!

100. Simple Grilled Oysters

Preparation Time: 10 Minutes
Cooking Time: 5 Minutes
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
4 dozen oysters, scrubbed
Lemon wedges
1 C butter
1 Tsp seasoned salt
1 tsp lemon pepper
Directions:
Preheat pellet grill to 350F.
Melt butter with seasoned salt and lemon pepper, mixing well. Simmer 10
minutes.
Place oysters, unshelled, on pellet grill.
Oysters have a "cup" side (like a bowl) and a "lid" side (flat), the cup side
should be down so as not to lose all the yummy juices.
When shells pop open (3-5 minutes), use an oyster knife to detach oyster
from top shell, and plop it back into the cup with the hot oyster liquor.
Discard the lid.
Add a teaspoon of seasoned butter and serve.
Oysters that do not open should be discarded.

101. Garlic Asiago Oysters

Preparation Time: 10 Minutes
Cooking Time: 5 Minutes
Servings: 12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
1 lb. sweet cream butter
1 Tbsp. minced garlic
2 dozen fresh oysters
½ C. grated Asiago cheese
French bread, warmed
¼ cup chives, diced
Directions:
Start pellet grill and heat to medium high.
Melt butter over medium-high heat. Reduce heat to low and stir in garlic.
Cook 1 minute and remove from heat.
Place oysters, cup down, on pellet grill. As soon as shells pop open, remove
from grill.
Shuck oysters, keeping as much of the oyster liquor in place as possible.
Cut connective muscle and return each oyster to its shell.
Drizzle each oyster with 2 teaspoons butter mixture and sprinkle with 1
teaspoon cheese. Grill over high heat 3 minutes or until cheese browns.
Sprinkle with chives.
Remove from pellet grill and serve immediately with bread and remaining
butter on the side.
 102. Wasabi Oysters
Preparation Time: 20 Minutes
Cooking Time: 5 Minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
12 small Pacific oysters, raw in shell 2 Tbsp. white wine vinegar
8 oz white wine 1/4 C shallots, minced
2 Tbsp. wasabi mustard 1 Tbsp. soy sauce
1 C unsalted butter, cubed 1 C chopped cilantro leaves
Salt and black pepper to taste
Directions:
In a saucepan, over medium heat, combine the white wine vinegar, wine,
and shallots. Simmer until the liquid is slightly reduced. Strain out shallots
and discard, return liquid to the pan. Reduce heat to low. Add wasabi
mustard and soy sauce, stirring.
Over low heat gradually whisks in butter. Do not let the mixture boil. When
all the butter has been incorporated, stir in cilantro, and remove from heat.
Pour into a small bowl and set aside.
Prepare a dish of coarse salt to hold the oyster shells in place.
Clean oysters thoroughly. Place oysters, flat side up, on the pellet grill
preheated to medium, and close the lid. Cook oysters until shells just open
(5-6 minutes). Remove oysters from the pellet grill and cut the connective
muscle from the top shell, (careful – do not spill the liquor.) Turn the oyster
over and return it to the cup half of shell. Discard the lid.
Press each oyster (in shell) into the coarse salt to keep it upright, then spoon
1-2 teaspoons of wasabi-butter sauce over each and serve immediately.
Be Prepared to cook a lot of oysters!
 103. Fish Camp Trout
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Servings: 2
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
4 small whole trout, cleaned
4 strips of bacon
4 sprigs of fresh thyme
1 lemon
salt and pepper to taste
Directions:
Oil grates and preheat pellet grill. Fry bacon, so that it is started to cook, but
is still soft. Rinse out the trout and pat dry with a paper towel.
Place a sprig of thyme inside each fish. Wrap each trout with a strip of
bacon and secure with a toothpick.
Place trout on pellet grill or in an oiled grill basket, and grill 5-7 minutes
per side depending on the size of the trout. The trout is done when the meat
turns opaque in the center and easily flakes.
Squeeze a little fresh lemon juice over each fish and serve.

104. Southern-Grilled Bass

Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
2 lbs. bass fillets or steaks
1 C. mayonnaise
4 oz. soy sauce
Directions:
Mix mayonnaise and soy sauce.
Cover entire surface (meat side) of each bass fillet with mixture.
Place on pellet grill, skin-side down. Do not turn.
When edges turn up and scales flake, remove and serve.

105. Pacific Northwest Salmon with Lemon Dill

Sauce
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
6lb Chinook salmon fillets
Salt to taste
1 C butter, melted
1 C lemon juice
4 Tbsp. dried dill weed
1 Tbsp. garlic salt
Black pepper to taste
4 C plain yogurt
Directions:
Place salmon fillets in a baking dish.
Mix the butter and 1/2 lemon juice in a small bowl, and drizzle over the
salmon. Season with salt & pepper.
Combine yogurt, dill, garlic powder, sea salt, and pepper. Spread sauce
evenly over salmon.
Quickly wipe hot pellet grill grate with a towel dipped in a little canola oil,
place fillets on grill, tent with foil, and close lid.
Grill fish, skin down, to medium rare, about 6 minutes. (Fish should be well
colored on the outside and barely translucent at the center.) or until salmon
is easily flaked with a fork.
Plate and spoon extra sauce over the top.
Serve with wild rice.

106. Seared Wasabi Tuna

Preparation Time: 5 Minutes
Cooking Time: 3 Minutes
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
6-ounce tuna steaks
1 1/4 cup white wine
1 cup cilantro leaves
1 cup unsalted butter
1/4 cup shallots, minced
2 Tbsp. white wine vinegar
1 tablespoon wasabi paste
1 tablespoon soy sauce
1 tablespoon olive oil
salt and pepper to taste
Directions:
Combine wine, wine vinegar and shallots in a saucepan over medium heat.
Simmer to reduce to about 2 tablespoons. Strain out the shallots and
discard.
Add wasabi and soy sauce to mixture and reduce Preferred Wood Pellet.
Slowly add butter while stirring until thoroughly mixed. Stir in cilantro and
remove from heat. Set aside.
Preheat pellet grill as hot as you can get it. You need a lot of heat for this
one.
Brush tuna steaks with olive oil. Season with salt and pepper and place on
grill.
Grill for 90 seconds then turn and continue grilling for 90 seconds more. If
you just want the tuna seared remove from grill now. Otherwise continue
grilling for 1 minute on each side again.
Serve with sauce.

107. Bacon Grilled Crappie

Preparation Time: 10 Minutes
Cooking Time: 3 Minutes
Servings: 5
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
20 Crappie Fillets
20 Bacon Slices
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon pepper
Directions:
Sprinkle spices on fillets. Roll up fillets, wrap with bacon and peg with a
toothpick.
Grill over meager heat, with apple Preferred Wood Pellet pellets, turning
fillets several times.
Be sure to put out all flames caused by bacon grease with a water spray
bottle.
Cook until bacon is brown and inside of fillet flakes.

108. Mojo Shrimp Skewer Appetizers

Preparation Time: 10 Minutes
Cooking Time: 6 Minutes
Servings: 32
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
2 lbs. sliced bacon
64 raw prawns, tail off
2 C Traditional Cuban Mojo
¼ C Adobo Criollo
32 Preferred Wood Pellet skewers, soaked
Directions:
Rinse raw prawns and drain. In a large bowl, toss prawns and Adobo
Criollo spices.
Wrap each prawn in ½ slice of bacon, and thread two wraps onto each
skewer, touching, and with skewer through both the bacon and the shrimp.
Bring pellet grill to medium heat, oil, and lay skewers in grill.
Grill 3-5 minutes, until bacon is cooked, flip, and cook 2-3 more minutes.
Remove from grill and let rest on a paper-towel covered platters 2-3
minutes before serving. for this type of grilling.

109. Sweet Grilled Lobster Tails

Preparation Time: 10 Minutes
Cooking Time: 7 Minutes
Servings: 12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Mesquite, Oak
Ingredients:
12 lobster tails
½ C olive oil
¼ C fresh lemon juice
½ C butter
1 Tbsp. crushed garlic
1 tsp sugar
1/2 tsp salt
½ tsp black pepper
Directions:
Combine lemon juice, butter, garlic, salt, and pepper over med-low heat and
mix until well blended, keep warm.
Create a "cool zone" at one end of the pellet grill. Brush the meat side of
tails with olive oil, place onto grill and cook for 5-7 minutes, depending on
the size of the lobster tail.
Make sure to turn once during cooking process.
After turning, baste meat with garlic butter 2-3 times.
The shell should be bright red when they are finished. Remove the tails
from the grill, and using large kitchen shears, cut the top part of the shell
open.
Serve with warm garlic butter for dipping.

110. Seasoned Smoked Oysters

Preparation Time: 20 minutes
Cooking Time: 1½-2 hours
Servings: 2 dozen
Smoke Temperature: 225°F
Preferred Wood Pellet: Alder, Hickory or Oak
Ingredients:
1-gallon cold water
½ cup soy sauce
2 tablespoons Worcestershire sauce
1 cup salt
1 cup firmly packed brown sugar
2 dried bay leaves
2 garlic cloves, minced
2 teaspoons freshly ground black pepper
1 tablespoon hot sauce
1 tablespoon onion powder
2 dozen raw, shucked oysters, shells discarded
¼ cup olive oil
½ cup (1 stick) unsalted butter, at room Smoke Temperature
1 teaspoon garlic powder
Crackers or toast points, for serving
Cocktail sauce, for serving
Directions:
In a large container, mix the water, soy sauce, Worcestershire, salt, sugar,
bay leaves, garlic, pepper, hot sauce, and onion powder.
Submerge the raw oysters in the brine, cover the container, and refrigerate
overnight.
Following the manufacturer’s specific start-up procedure, preheat the
smoker to 225°F, and add alder, hickory, or oak Preferred Wood Pellet.
Remove the oysters from the refrigerator, discarding the brine, and rinse
them thoroughly.
Place the oysters on a nonstick grill mat, drizzle with the olive oil, and
place the mat in the smoker.
Smoke the oysters for 1½ to 2 hours, until firm. Meanwhile, in a small
bowl, stir together the butter and garlic powder.
Remove the oysters from Preferred Wood Pellet, and drizzle with the
seasoned butter.
Serve the oysters with the crackers or toast points and cocktail sauce.

111. Sugar-Crusted Red Snapper

Preparation Time: 10 minutes
Cooking Time: 1 TO 1½ hours
Servings: 2
Smoke Temperature: 225°F
Preferred Wood Pellet: Alder
Ingredients:
1 tablespoon brown sugar
2 teaspoons minced garlic
2 teaspoons salt
2 teaspoons freshly ground black pepper
½ teaspoon crushed red pepper flakes
1 (1½- to 2-pound) red snapper fillet
2 tablespoons olive oil, plus more for oiling the grate
1 sliced lime, for garnish
Directions:
Following the manufacturer’s specific start-up procedure, preheat the
smoker to 225°F, and add alder Preferred Wood Pellet.
In a small bowl, mix the brown sugar, garlic, and salt, pepper, and red
pepper flakes to make a spice blend.
Rub the olive oil all over the fish and apply the spice blend to coat.
Oil the grill grate or a nonstick grill mat or perforated pizza screen. Place
the fillet on the smoker rack and smoke for 1 to 1½ hours, until the internal
Smoke Temperature registers 145°F.
Remove the fish from Preferred Wood Pellet and serve hot with the lime
slices.

112. Peppercorn-Dill Mahi-Mahi

Preparation Time: 10 minutes
Cooking Time: 1 to 1½ hours
Servings: 4
Smoke Temperature: 225°F
Preferred Wood Pellet: Alder or Pecan
Ingredients:
4 mahi-mahi fillets
¼ cup chopped fresh dill
2 tablespoons freshly squeezed lemon juice
1 tablespoon crushed black peppercorns
2 teaspoons minced garlic
1 teaspoon onion powder
1 teaspoon salt
2 tablespoons olive oil, plus more for oiling the grate
Directions:
Following the manufacturer’s specific start-up procedure, preheat the
smoker to 225°F, and add alder or pecan Preferred Wood Pellet.
Trim the fillets as needed, cutting out any visible red bloodline. It will not
hurt you, but its more robust flavor can quickly permeate the rest of the
fillet.
In a small bowl, whisk together the dill, lemon juice, peppercorns, garlic,
onion powder, and salt to make a seasoning.
Rub the fish with the olive oil and apply the seasoning all over. Oil the grill
grate or a nonstick grill mat or perforated pizza screen.
Place the fillets on the smoker rack and smoke for 1 to 1½ hours, until the
flesh is opaque and the internal Smoke Temperature registers 145°F.
Remove the fillets from Preferred Wood Pellet and serve hot.

113. Fish Tacos with Sweet and Fiery Peppers

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 4
Smoke Temperature: 225°F
Preferred Wood Pellet: Apricot or Alder
Ingredients:
1 (16-ounce) carton prepared sweet coleslaw
1 small red onion, chopped
1 poblano pepper, chopped
1 jalapeño pepper, chopped
1 serrano pepper, chopped
¼ cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1 lime, halved
1-pound skinless cod, halibut, or any white fish (see tip)
1 tablespoon olive oil, plus more for oiling the grate
Flour or corn tortillas
1 avocado, sliced thin
Directions:
In a medium bowl, stir together the coleslaw, onion, poblano, jalapeño,
serrano, cilantro, garlic, and 1 teaspoon each of salt and pepper to make a
sweet hot-pepper slaw. Refrigerate the slaw until ready to serve.
Following the manufacturer’s specific start-up procedure, preheat the
smoker to 225°F, and add apricot or alder Preferred Wood Pellet.
Juice one half of the lime and cut the other half into wedges.
Rub the fish all over with the lime juice and olive oil.
Season the fish with the remaining 1 teaspoon each of salt and pepper. Oil
the grill grate or a nonstick grill mat or perforated pizza screen.
Place the fish on the smoker rack and smoke for 1 to 1½ hours
Five to 10 minutes before the end of the cook, place the tortillas on a damp
paper towel. Wrap the tortillas in heavy-duty aluminum foil with the towel.
Seal the foil tightly and place on the smoker rack.
Remove the fish and tortillas from Preferred Wood Pellet when the fish is
flaky and opaque and the internal Smoke Temperature registers 145°F.
Cut the fish into small chunks. Serve the fish pieces with the tortillas,
avocado slices, and sweet hot-pepper slaw.

114. Honey-Cayenne Sea Scallops

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4
Smoke Temperature: 225°F
Preferred Wood Pellet: Oak or Cherry
Ingredients:
½ cup (1 stick) butter, melted
¼ cup honey
2 tablespoons ground cayenne pepper
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
20 sea scallops (about 2 pounds)
Directions:
Following the manufacturer’s specific start-up procedure, preheat the
smoker to 225°F, and add oak or cherry Preferred Wood Pellet.
In a small bowl, whisk together the butter, honey, cayenne, brown sugar,
garlic powder, onion powder, and salt.
Place the scallops in a disposable aluminum foil roasting pan and pour the
seasoned honey butter over them.
Set the pan on the smoker rack and smoke the scallops for about 25
minutes, until opaque and firm and the internal Smoke Temperature
registers 130°F.
Remove the scallops from Preferred Wood Pellet and serve hot.

115. Lemon Butter Lobster Tails

Preparation Time: 30 minutes
Cooking Time: 45 minutes -1 hour
Servings: 4
Smoke Temperature: 225°F
Preferred Wood Pellet: Oak or Alder
Ingredients:
4 (8-ounce) lobster tails, fresh (not frozen)
1 cup (2 sticks) unsalted butter, melted, divided
Juice of 2 lemons
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
Olive oil, for oiling the grate
¼ cup chopped fresh parsley
Directions:
Following the manufacturer’s specific start-up procedure, preheat the
smoker to 225°F, and add oak or alder Preferred Wood Pellet.
Split the top of each tail: Grasp the shell and lift it. Using sharp kitchen
shears, cut down the middle of the shell, front to back, to the last tail
segment. Gently lift the front end of the meat from the shell and rest it on
the split shell, leaving the base of the tail attached. Open and rinse out any
real grit before smoking.
Cut a slit down the center of the meat to open it up slightly.
In a small bowl, whisk together the butter, lemon juice, garlic, thyme,
rosemary, salt, and pepper. Baste each lobster tail with 1 tablespoon of
lemon butter.
Oil the grill grate or a nonstick grill mat or perforated pizza screen. Place
the tails on the smoker rack split-side up.
Smoke the tails for 45 minutes to 1 hour, basting each with 1 tablespoon of
lemon butter once during cooking.
Remove the lobster tails from Preferred Wood Pellet when opaque and firm
and the internal Smoke Temperature registers 130°F to 140°F.
Sprinkle the lobster tails with the parsley and serve with the remaining
lemon butter for dipping.

116. Smoked Fresh Salmon fillet s

Preparation Time: 5 minutes
Cooking Time: 40 Minutes
Servings: 3
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 Salmon fillets (fresh, wild, skin on)
1/3 Teaspoon of Old Bay Seasoning
1 Teaspoon of Basic Seafood Seasoning
Directions:
Pepping for the Grill
Wash salmon fillets fish with cold water and use a paper towel to pat dry
Rub the seasoning on the salmon fillets lightly
Pepping on the Preferred Wood Pellet smoker
Set the Preferred Wood Pellet smoker grill to indirect cooking and preheat
to 400˚F
Place the fillets skin down directly on the grill grates
Smoke the salmon fillets in the smoker until the internal Smoke
Temperature rises to 140˚F and fork can easily flake the flesh
Allow the salmon resting for 5 minutes
Serve and enjoy

117. Caribbean Smoked Rockfis h

Preparation Time: 10 minutes
Cooking Time: 50 Minutes
Servings: 2
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
4 Ounces of Pacific Rockfish fillets (fresh, wild)
1 Tablespoon of Caribbean seafood seasoning
2 Teaspoons of extra virgin olive oil (garlic flavored)
Directions:
Pepping for the Grill
Rub olive oil to all sides of the rockfish fillets
Rub the seasoning on the salmon fillets lightly
Pepping on the Pellet Smoker
Set the Smoker grill to indirect cooking and preheat to 225˚F
Place the fillets skin down directly on the grill grates
Smoke the salmon fillets in the smoker until the internal Smoke
Temperature rises to 140˚F and fork can easily flake the flesh
Allow the salmon resting for 5 minutes
Serve and enjoy

118. Smoked Shrimp Tilapi a

Preparation time: 5 minutes
Cooking Time: 45 Minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
3 Ounces Tilapia fillets (fresh, farmed)
3/4 Teaspoon of Paprika (smoked)
1 Tablespoon of extra virgin olive
3/4 Teaspoon of Basic Seafood Seasoning (Click here)
Ingredients for Shrimp Stuffing:
1/2 Pound of Tail-off Shrimp (cooked, peeled, deveined)
1/2 Cup of Breadcrumbs
1/2 Tablespoon of salted Butter
3/4 Teaspoon of Salt
3/4 Teaspoon of pepper
1 Egg (small, beaten)
1/4 Cup of mayonnaise
3/4 Teaspoon of Parsley (dried)
Directions:
Pepping for the Grill
Pour shrimps into a food processor to chop it finely
Heat olive over medium-high heat in a large skillet, adds butter and melts it,
and adds onion and sauté until soft
Place the mixture aside cooling
Combine sautéed mixture, shrimp and the remaining ingredients in a bowl
that has cover
Cover it and transfer to the fridge until they are to be used
Rub olive oil on all sides of the fillets
Use a spoon to stuff some great stuffing on the back of each fillet
Spread the stuffing on the back of the fillets
Fold the tilapia fillets into twos and use toothpicks to hold them tight
Spray each of the tilapia with paprika and Basic Seafood Seasoning
Pepping on the Pellet Smoker
Set the Smoker grill to indirect cooking and preheat to 400˚F
Transfer the fillet to the nonstick grill tray
Roast the fillets until the internal Smoke Temperature rises to 145˚F or for
40 minutes
Allow tilapia fillets resting for 5 minutes
Serve and enjoy

119. Smoked Brined Tun a

Preparation Time: 35 minutes
Cooking Time: 5 Hours
Servings: 2
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
3 Pounds of Salmon fillets (farmed)
2 Cups of Fresh fish Brine
Directions:
Pepping for the Grill
Cut the fillets into 4 inches sizes so to be able to cook at an equal rate
Put the pork chops into a sealable plastic container and pour into the
container Fresh fish Brine
Cover it and place in the fridge overnight
After this duration remove the pork chops and pat dry with paper towels
Use air to dry the salmon fillets
Pepping on the Pellet Smoker
Set the Smoker grill to indirect cooking
Transfer the salmon fillets into Teflon-coated fiberglass mat
Preheat the smoker to 180˚F and cook until the internal Smoke Temperature
of the salmon fillets rises to 145˚F
Remove them from the grill and allow resting for 10 minutes
Serve and enjoy

120. Smoked Sauced Tun a

Preparation Time: 1 hour
Cooking Time: 4 Hours
Servings: 2
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
10 Ounces Tuna Steaks (fresh)
1 Cup of Teriyaki sauce
Directions:
Pepping for the Grill
Cut the tuna into 4 inches sizes so to be able to cook at an equal rate
Put the tuna steaks into a sealable plastic container and pour into the
container Teriyaki sauce
Cover it and place in the fridge for 3 hours
After this duration remove the tuna steaks and pat dry with paper towels
Use air to dry the tuna steaks and put in the refrigerator for another 2 hours
Pepping on the Pellet Smoker
Set the Pellet smoker grill to indirect cooking and preheat to 180˚F
Transfer the fillet to nonstick grill tray and place in the smoker for 1 hour
After this time increase Preferred Wood Pellet to 250˚F and cook until the
internal Smoke Temperature of the tuna rises to 145˚F
Remove them from the grill and allow resting for 10 minutes
Serve and enjoy

121. Smoked Brined Trou t

Preparation Time: 20 minutes
Cooking Time: 3 Hours
Servings: 3
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 Whole Trout (fresh, skin on, pin bones removed)
3 Cups of Fresh fish Brine
Directions:
Pepping for the Grill
Put the trout into a sealable plastic container and pour into the container
Fresh fish Brine
Cover it and place in the fridge for 1 hour
After this duration remove the whole trout and pat dry with paper towels
Use air to dry the salmon fillets and uncover in the fridge and allow for
another 1 hour
Pepping on the Pellet Smoker
Set the Pellet smoker grill to indirect cooking and preheat to 180˚F
Transfer the fillet to nonstick grill tray and place in the smoker for 1 minute
After this duration transfer the trout to the smoker and increase Preferred
Wood Pellet to 225˚F
Continue smoking until the internal he of the tuna rises to 145˚F
Remove them from the smoker and allow resting for 5 minutes
Serve and enjoy
 Chapter 5- Vegetables
122. Perfectly Smoked Artichoke Hearts
Preparation Time: 10 minutes
Cooking Time: 2 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
12 canned whole artichoke hearts
1/4 cup of extra virgin olive oil
4 cloves of garlic minced
2 Tbsp of fresh parsley finely chopped (leaves)
1 Tbsp of fresh lemon juice freshly squeezed
Salt to taste
Lemon for garnish
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 350 ℉ and preheat, lid closed,
for 10 to 15 minutes.
In a bowl, combine all remaining ingredients and pour over artichokes.
Place artichokes on a grill rack and smoke for 2 hours or so.
Serve hot with extra olive oil, and lemon halves.

123. Finely Smoked Russet Potatoes

Preparation Time: 15 minutes
Cooking Time: 2 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
8 large Russet potatoes
1/2 cup of garlic-infused olive oil
Kosher salt and black pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 225 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Rinse and dry your potatoes, pierce with a fork on all sides.
Drizzle with garlic-infused olive oil and rub generously all your potatoes
with the salt and pepper.
Place the potatoes on the pellet smoker and close the lid.
Smoke potatoes for about 2 hours.
Serve hot with your favorite dressing.

124. Simple Smoked Green Cabbage (Pellet)

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 medium head of green cabbage
1/2 cup of olive oil
salt and ground white pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 250 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Clean and rinse cabbage under running water.
Cut the stem and then cut it in half, then each half in 2 to 3 pieces.
Season generously cabbage with the salt and white ground pepper, drizzle
with olive oil.
Arrange the cabbage peace on their side on a smoker tray and cover.
Smoke the cabbage for 20 minutes per side.
Remove cabbage and let rest for 5 minutes.
Serve immediately.

125. Smoked Asparagus with Parsley and Garlic

Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings: 3
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 bunch of fresh asparagus, cleaned
1 Tbs of finely chopped parsley
1 Tbs of minced garlic
1/2 cup of olive oil
Salt and ground black pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 225 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Rinse and cut the ends off the asparagus.
In a bowl, combine olive oil, chopped parsley, minced garlic, and the salt
and pepper.
Season your asparagus with olive oil mixture.
Place the asparagus on a heavy-duty foil and fold the sides.
Smoke for 55 to 60 minutes or until soft (turn every 15 minutes).
Serve hot.

126. Smoked Corn Cob with Spicy Rub

Preparation Time: 40 minutes
Cooking Time: 1 hour
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Servings: 4
Ingredients:
10 ears of fresh sweet corn on the cob
1/2 cup of macadamia nut oil
Kosher salt and fresh ground black pepper to taste
1/2 tsp of garlic powder
1/2 tsp of hot paprika flakes
1/2 tsp of dried parsley
1/4 tsp of ground mustard
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 350 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Combine macadamia nut oil with garlic powder, hot paprika flakes, dried
parsley, and ground mustard.
Rub your corn with macadamia nut oil mixture and place on a grill rack.
Smoke corn for 80 to 90 minutes.
Serve hot.

127. Smoked Sweet Pie Pumpkins

Preparation Time: 10 minutes
Cooking Time: 2 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
4 small pie pumpkins
avocado oil to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 250 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Cut pumpkins in half, top to bottom, and drizzle with avocado oil.
Place pumpkin halves on the smoker away from the fire.
Smoke pumpkins from 1 1/2 to 2 hours.
Remove pumpkins from smoked and allow to cool.
Serve to taste.

128. Smoked Vegetable "Potpourri" (Pellet)

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 large zucchinis sliced
2 red bell peppers sliced
2 Russet potatoes sliced
1 red onion sliced
1/2 cup of olive oil
Salt and ground black pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 350 ℉ and preheat, lid closed,
for 10 to 15 minutes.
In the meantime, rinse and slice all vegetables, pat dry on a kitchen paper.
Generously season with the salt and pepper, and drizzle with olive oil.
Place your sliced vegetables into grill basket or onto grill rack and smoke
for 40 to 45 minutes.
Serve hot.

129. Perfectly Smoked Artichoke Hearts

Preparation Time: 10 minutes
Cooking Time: 2 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
12 canned whole artichoke hearts
1/4 cup of extra virgin olive oil
4 cloves of garlic minced
2 Tbsp of fresh parsley finely chopped (leaves)
1 Tbsp of fresh lemon juice freshly squeezed
Salt to taste
Lemon for garnish
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 350 ℉ and preheat, lid closed,
for 10 to 15 minutes.
In a bowl, combine all remaining ingredients and pour over artichokes.
Place artichokes on a grill rack and smoke for 2 hours or so.
Serve hot with extra olive oil, and lemon halves.

130. Finely Smoked Russet Potatoes

Preparation Time: 15 minutes
Cooking Time: 2 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
8 large Russet potatoes
1/2 cup of garlic-infused olive oil
Kosher salt and black pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 225 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Rinse and dry your potatoes, pierce with a fork on all sides.
Drizzle with garlic-infused olive oil and rub generously all your potatoes
with the salt and pepper.
Place the potatoes on the pellet smoker and close the lid.
Smoke potatoes for about 2 hours.
Serve hot with your favorite dressing.

131. Simple Smoked Green Cabbage (Pellet)

Preparation Time: 55 minutes
Cooking Time: 1 hour
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 medium head of green cabbage
1/2 cup of olive oil
salt and ground white pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 250 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Clean and rinse cabbage under running water.
Cut the stem and then cut it in half, then each half in 2 to 3 pieces.
Season generously cabbage with the salt and white ground pepper, drizzle
with olive oil.
Arrange the cabbage peace on their side on a smoker tray and cover.
Smoke the cabbage for 20 minutes per side.
Remove cabbage and let rest for 5 minutes.
Serve immediately.

132. Smoked Asparagus with Parsley and Garlic

Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings: 3
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 bunch of fresh asparagus, cleaned
1 Tbs of finely chopped parsley
1 Tbs of minced garlic
1/2 cup of olive oil
Salt and ground black pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 225 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Rinse and cut the ends off the asparagus.
In a bowl, combine olive oil, chopped parsley, minced garlic, and the salt
and pepper.
Season your asparagus with olive oil mixture.
Place the asparagus on a heavy-duty foil and fold the sides.
Smoke for 55 to 60 minutes or until soft (turn every 15 minutes).
Serve hot.

133. Smoked Corn Cob with Spicy Rub

Preparation Time: 40 minutes
Cooking Time: 1 hour
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
10 ears of fresh sweet corn on the cob
1/2 cup of macadamia nut oil
Kosher salt and fresh ground black pepper to taste
1/2 tsp of garlic powder
1/2 tsp of hot paprika flakes
1/2 tsp of dried parsley
1/4 tsp of ground mustard
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 350 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Combine macadamia nut oil with garlic powder, hot paprika flakes, dried
parsley, and ground mustard.
Rub your corn with macadamia nut oil mixture and place on a grill rack.
Smoke corn for 80 to 90 minutes.
Serve hot.

134. Smoked Sweet Pie Pumpkins

Preparation Time: 2 hours
Cooking Time: 1 hour
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
4 small pie pumpkins
avocado oil to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 250 ℉ and preheat, lid closed,
for 10 to 15 minutes.
Cut pumpkins in half, top to bottom, and drizzle with avocado oil.
Place pumpkin halves on the smoker away from the fire.
Smoke pumpkins from 1 1/2 to 2 hours.
Remove pumpkins from smoked and allow to cool.
Serve to taste.

135. Smoked Vegetable "Potpourri" (Pellet)

Preparation Time: 1 hour
Cooking Time: 1 hour
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 large zucchinis sliced
2 red bell peppers sliced
2 Russet potatoes sliced
1 red onion sliced
1/2 cup of olive oil
Salt and ground black pepper to taste
Directions:
Start the pellet grill on SMOKE with the lid open until the fire is
established. Set the Smoke Temperature to 350 ℉ and preheat, lid closed,
for 10 to 15 minutes.
In the meantime, rinse and slice all vegetables, pat dry on a kitchen paper.
Generously season with the salt and pepper, and drizzle with olive oil.
Place your sliced vegetables into grill basket or onto grill rack and smoke
for 40 to 45 minutes.
Serve hot.

136. Baked Green Bean Casserole

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Servings: 10-12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Pecan
Ingredients:
3 lbs. Trimmed Green Beans
Kosher Salt
2 tbsp Olive Oil
2 tbsp Unsalted Butter
1/2 lb. Shitake Mushroom
1/4 cup Shallot
1/4 cup Rice Flour
2 cups Chicken Stock
Directions:
When ready to cook, set the Smoke Temperature to High and preheat, lid
closed for 15 minutes.
Fill a large stockpot 2/3 full of water and bring to a boil over high heat.
Prepare a large ice bath. When the water is boiling, add 1 Tbsp of salt.
After the water has returned to a rolling boil, add half of the green beans.
Cook until al dente, about 2 minutes. Remove with a strainer and place the
beans in the ice bath to cool.
Remove the green beans from the water and place on paper towels to dry.
Repeat with the remaining green beans. Alternatively, place the green beans
on a clean dishcloth and roll up to remove the water.
To make the Sauce: Melt the butter and olive oil in a small saucepan over
medium heat. Add the shallots and mushrooms and a generous pinch of salt
and cook, stirring, until the mushrooms are soft, about 5 minutes.
Sprinkle the rice flour over the top and stir to coat the mushrooms and cook
off the raw flour taste, about 2 minutes. Add the sherry, stir, and reduce,
then slowly stir in the stock, allowing to thicken and ensuring there are no
lumps, about 3 minutes.
Stir in the cream and Parmigiano-Reggiano. Taste, adding salt and pepper
as needed.
Combine the green beans with the sauce. Pour into a large oven-proof
serving dish. Sprinkle with almonds. Bake on the Traeger until the sauce is
bubbling and the almonds are browned about 30 minutes.
While the green beans are on the grill, fry the shallots. Place the oil in a
deep saucepan or Dutch oven and heat oil to 350°F.
Combine the rice flour and salt in a shallow bowl and mix with a fork. Slice
the shallots into 1/8-inch rings. Toss the shallots to coat in the rice flour,
shaking off any excess in a sieve.
Fry the shallots in batches until golden brown, about 30 seconds to one
minute. Drain on paper towels.
When the casserole is ready, garnish with the fried shallots. Enjoy!

137. Mashed Potatoes

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Servings: 8-12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Pellet or Hickory
Ingredients:
5 lbs. Potatoes
1 1/2 sticks Butter
1 1/2 cup Cream
Kosher Salt
White Pepper
Directions:
When ready to cook, set Smoke Temperature to 300˚F and preheat, lid
closed for 15 minutes
Peel and dice potatoes into 1/2" cubes.
Place the potatoes in a foil tin and cover. Roast in the Traeger until tender
(about 40 minutes).
In a medium saucepan, combine cream and butter. Cook over medium heat
until butter is melted.
Mash potatoes using a potato masher. Gradually add in cream and butter
mixture, and mix using the masher. Be careful not to overwork, or the
potatoes will become gluey.
Season with salt and pepper to taste. Enjoy!

138. Corn and Cheese Rellenos

Preparation Time: 30 minutes
Cooking Time: 65 minutes
Servings: 8-12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple and Hard Wood Pellet
Ingredients:
2 lbs. ripe tomatoes
4 cloves garlic
1/2 cup sweet onion
1 jalapeno
1/2 tsp. dry oregano
1 tsp. ground cumin
1 tsp. chile powder
Directions:
Put the tomatoes, garlic, onion, and jalapeno in a shallow baking dish and
place on the grill grate before starting your Traeger. (This will expose the
vegetables to more Preferred Wood Pellet smoke.)
When ready to cook, start the Traeger grill on Smoke with the lid open until
the fire is established (4 to 5 minutes). Set the Smoke Temperature to 450F
and preheat, lid closed, for 10 to 15 minutes.
When the grill is hot, arrange the New Mexican chiles and the sweet corn
on the grate and grill until the chiles are blistered and blackened in spots
and the corn is lightly browned, 15 to 20 minutes for the chiles and 10 to 15
minutes for the corn, turning with tongs as needed.
Stir the tomato-onion mixture once or twice and remove it from the grill
grate when the tomatoes begin to break down. Let all the vegetables fresh.
Reduce Preferred Wood Pellet of the Traeger to 350F if you intend to bake
the rellenos right away. (You can also make the sauce and assemble the
rellenos the day before you bake them. Cover and refrigerate.)
Put the cooled tomato mixture in a blender and liquefy. Pour into a
saucepan.
Stir in the cumin, oregano, chile powder, cinnamon, and salt and pepper to
taste. Simmer over medium heat for 15 to 20 minutes, or until the sauce is
slightly thickened, stirring occasionally.
Carefully peel the blistered outer skin off the New Mexican chiles: Leave
the stem ends intact and try not to tear the flesh.
With a small paring knife, slit each chile lengthwise from the shoulder (just
below the stem) to the tip. Pull out the seeds and set the chiles aside while
you make the filling.
Slice the corn off the cobs and put in a large mixing bowl. Toss with 2 cups
of the cheese, reserving 1 cup. Gently stir in the sour cream. Season with
salt and pepper. Generously stuff the chiles with the corn-cheese mixture
and arrange shoulder to shoulder, cut sides up, in a baking dish or on a
rimmed baking sheet. (Line with foil for easy clean-up, if desired.) Sprinkle
some of the reserved cheese on top of each relleno.
Bake the rellenos for 25 to 30 minutes, or until the filling is bubbling and
the cheese has melted. Reheat the tomato sauce if necessary.
To serve, put a small pool of tomato sauce on each plate and arrange a
relleno in the center of it. Sprinkle with queso fresco and garnish with fresh
cilantro leaves, if desired. Enjoy!

139. Roasted Tomatoes with Hot Pepper Sauce

Preparation Time: 20 minutes
Cooking Time: 90 minutes
Servings: 4-6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood and Alder
Ingredients:
2 lbs. Tomatoes
3 tbsp. parsley
2 tbsp garlic
Black Pepper
1/2 cup olive oil
Directions:
When ready to cook, set the Smoke Temperature to 400°F and preheat, lid
closed for 15 minutes
Wash tomatoes and cut them in half, length width. Place them in a baking
dish cut side up.
Sprinkle with chopped parsley, garlic, add salt and black pepper and pour
1/4 cup of olive oil over them.
Place on pre-heated Traeger and bake for 1 1/2 hours. Tomatoes will shrink
and the skins will be partly blackened.
Remove tomatoes from baking dish and place in a food processor leaving
the cooked oil and puree them.
Drop pasta into boiling salted water and cook until tender. Drain and toss
immediately with the pureed tomatoes.
Add the remaining 1/4 cup of raw olive oil and crumbled hot red pepper to
taste. Toss and serve. Enjoy!

140. Grilled Fingerling Potato Salad

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6-8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood and Pecan
Ingredients:
1-1/2 lbs. potatoes
10 scallions
2 tbsp. rice vinegar
2 tsp. lemon juice
1 jalapeno
2 tsp. Kosher salt
Directions:
When ready to cook, set Smoke Temperature to High and preheat, lid closed
for 15 minutes.
Brush the scallions with the oil and place on the grill. Cook until lightly
charred, about 2-3 minutes. Remove and let cool. Once the scallions have
cooled, slice and set aside.
Brush the Fingerlings with oil (reserving 1/3 cup for later use), then salt and
pepper. Place cut side down on the grill until cooked through, about 4-5
minutes.
In a bowl, whisk the remaining 1/3 cup olive oil, rice vinegar, salt, and
lemon juice, then mix in the scallions, potatoes, and sliced jalapeno.
Season with salt and pepper and serve. Enjoy!

141. Smoked Jalapeno Poppers

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Servings: 4-6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood and Mesquite
Ingredients:
12 jalapenos
6 slices bacon
8 oz cream cheese
Direction
When ready to cook, set Smoke Temperature to 180 ℉ and preheat, lid
closed for 15 minutes.
Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a
small spoon or paring knife.
Mix softened cream cheese with Traeger Pork & Poultry rub and grated
cheese.
Spoon mixture onto each jalapeño half. Wrap with bacon and secure with a
toothpick.
Place the jalapeños on a rimmed baking sheet. Place on grill and smoke for
30 minutes.
Increase the grill Smoke Temperature to 375 ℉ and cook an additional 30
minutes or until bacon is cooked to desired doneness. Serve warm, enjoy!
 Chapter 6- Other Meats
142. BBQ Lamb
Preparation Time: 1 hour
Cooking Time: 3-4 Hours
Servings: 4 Servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Apple
Ingredients:
2 pounds lamb steak
Brine Ingredients
1 teaspoon of salt
2 teaspoons of vinegar
2 teaspoons of garlic powder
2 teaspoons of onion powder
6 cups of water
Glaze Ingredients
1.5 cups maple syrup
1/2 cup soy sauce
1/2 cup mustard
Salt and balk pepper, to taste
Directions:
Take a cooking pot, and combine all the listed ingredients including salt,
vinegar, garlic powder, onion powder, and water.
Heat the mixture over medium flame, until all the ingredients are combined,
and reach the boiling point.
Now, cut the lamb into bite-size pieces, and submerge the pieces in the
brine mixture.
Marinade the lamb in the mixture, for 5 hours in the refrigerator.
After 5 hours, take out the lamp pieces and pat dry with a paper towel.
Let the lamb pieces set at room Smoke Temperature, for 20 minutes.
Preheat the smoker grill at 220 degrees Fahrenheit for a few minutes, until
smoke started to appear.
Now, put the lamb pieces on the grill grate, and cook for 3 hours at 220
degrees Fahrenheit
In a large serving bowl, combine all the glaze ingredients and mix well.
Once 3 hours of cooking passed, take out the lamb pieces and submerge the
pieces into the glaze.
Once all the lamb pieces are coated with the glaze, put the lamb again on to
the smoker grill and cook at 170 degrees Fahrenheit for 20 minutes.
Then serve.

143. Grilled Lamb Chops

Preparation Time: 5 minutes
Cooking Time: 14 Minutes
Servings: 2 Servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Apple
Ingredients:
4 lamb chops
1 cup extra virgin olive oil, divided
1/2 cup onion, coarsely chopped
5 cloves garlic, coarsely chopped
4 teaspoons of coconut amino
1 tablespoon sherry vinegar
½ teaspoon fresh rosemary needles
4 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper, as needed
Directions:
Take a skillet, and add onion, and garlic along with one tablespoon of olive
oil, and cook over medium heat until onions become translucent.
Transfer this mixture to the blender and add coconut amino, rosemary,
vinegar, mustard, and Worcestershire sauce.
Next, add salt and black pepper.
Now, pour the remaining olive oil, while the machine is running until the
sauce is emulsified.
If the sauce is too sticky, you can add 2 tablespoons of water.
Preheat the smoker grill for 15 minutes, at 225 degrees Fahrenheit.
Generously brush the lamb chops on both sides with the olive oil and
season with salt and black pepper.
Place lamb chops directly on the grill grate and close the lid.
Grilled the lamb chops 7 minutes per side, or until the internal Smoke
Temperature reaches 135 degrees Fahrenheit.
Once done, serve and enjoy with Prepared blended sauce.

144. Braised Lamb Shank

Preparation Time: 20 minutes
Cooking Time: 4 Hours
Servings: 3 Servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Mesquite
Ingredients:
6 lamb shanks
½ olive oil, as needed
2 tablespoons of rib rub spice
1.5 cups beef broth
1 cup red wine
Herbs
6 sprigs fresh rosemary
1 tablespoon of thyme, chopped
Directions:
Season the lamb shack with rib rub and olive oil.
Preheat the smoker grill by turning the Smoke Temperature to high and
closing the lid for 15 minutes.
Put the lamb shank directly onto the grill grate and cook for 20 minutes, or
until the exterior has browned.
Transfer the lamb shank directly to a Dutch oven and pour in the beef broth,
herbs, and wine.
Cover the Dutch oven with the tight lid and place it on the grill grate.
Reduce the Smoke Temperature to 325 degrees Fahrenheit.
Cook the lamb shank for about 4 hours or until the internal Smoke
Temperature reaches 180 degrees Fahrenheit.
When cooked, lift the oven, and transfer the lamb and the juices to a platter
or serving plate.
Serve and enjoy.

145. Sesame Smoked Lamb Leg

Preparation Time: 20 minutes
Cooking Time: 3 Hours
Servings: 4 Servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Apple
Ingredients:
2 pounds lamb leg
Glaze Ingredients
⅓ cup brown sugar
1 cup of soy sauce
Salt, to taste
2 tablespoons of fresh ginger, finely minced
2cloves of garlic, minced
4 tablespoons of sesame oil
2 tablespoons of roasted sesame seeds
Directions:
Use a fork to poke the lamb leg from all the sides.
Take a large bowl and combine brown sugar, soya sauce, salt, ginger, garlic,
sesame oil, and roasted sesame seeds.
Brush the lamb legs with the glaze mixture.
Marinate the lamb legs for few hours before cooking.
Just before starting the cooking process preheat the smoker grill for 2 hours
at 250 degrees Fahrenheit.
Put the b legs directly onto the grill grate and close the lid.
Smoke for 3 hours at the same Smoke Temperature.
Baste the lamb leg with a generous amount of the glaze after every 30
minutes.
After 3 hours meat is ready to be served.
Let it sit at room Smoke Temperature for 20 hours before serving.

146. Jack Denial Meat Glazed Recipe

Preparation Time: 20 minutes
Cooking Time: 4 Hours
Servings: 6 Servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Apple
Ingredients:
3 pounds lamb meatloaf
Glaze Ingredients
2 Cloves of Garlic
3 teaspoons of Light Soya Sauce
4 tablespoons Lemon Juice
4 tablespoons Brown Sugar
1 teaspoon Cayenne Pepper
½ cup Pineapple Juice
½ cup Water
½ cup Teriyaki Sauce
½ cup Jack Daniels Whiskey
4 tablespoons Olive Oil
Directions:
Use a fork to poke the lamb loaf from all the sides.
Take a medium bowl and mix all the glaze ingredients in it.
Brush the glaze generously over the meatloaf.
Let it marinate for a few hour hours in the refrigerator.
Preheat the smoker grill at high Smoke Temperature, for 1 hour before
starting the cooking process.
Take out the meatloaf from the refrigerator, one hour before starting the
cooking.
Put the meatloaf on the grill and cook it for 4 hours, by closing the lid at
220 degrees Fahrenheit.
Once, the cooking is done, take out the lamb and let it sit for 1 hour at room
Smoke Temperature.
Serve and enjoy.

147. Honey Apricot Smoked Lamb Shank

Preparation Time: 1 hour
Cooking Time: 3-4 Hours
Servings: 6 Servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Apple
Ingredients:
3 pounds of Whole lamb shank
1 cup of olive oil
Glaze Ingredients
1/2 cup honey
The ½ cup of orange juice concentrate
1/2 cup soy sauce
1/2 cup apricot jams
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Directions:
Take a large mixing bowl and combine all the glaze ingredients in it.
Brush the lamb shank generously with the glaze mixture.
Marinate the lamb shank a few hours before cooking.
Preheat the smoker grill at a high Smoke Temperature until the smoke form.
Put the lamb on to the electrical smoker grate and cook for 3-4 hour at 220
degrees. Fahrenheit, or until the internal temperate reaches 150 degrees.
After every 30 minutes, baste the lamb shank with the glaze.
Once done, let it sit for 30 minutes at room Smoke Temperature.
Enjoy!

148. Rack of Lamb

Preparation Time: 10 minutes
Cooking Time: 25 Minutes
Servings: 3 Servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hard Wood Hickory
Ingredients:
1.5 pounds of lamb, rack
1/2 cup yellow mustard
1 cup Panko breadcrumbs
1 tablespoon of Italian parsley, minced
1 teaspoon of sage, minced
1 tablespoon of rosemary, minced
salt and black pepper, to taste
Directions:
Rub the lamb rack with mustard, salt, and black pepper.
Take a bowl and combine all the listed herbs and breadcrumbs.
Drench the lamb meat into the bowl mixture.
Preheat the smoker grill by turning it on and setting the Smoke Temperature
to 450 degrees Fahrenheit for 15 minutes.
Cook the lamb directly onto the grate for 25 minutes or until the internal
Smoke Temperature reaches 120 degrees Fahrenheit.
Let it sit at room Smoke Temperature for 10 minutes just before slicing.
Serve and enjoy.

149. Roasted Venison Tenderloin

Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 4 to 6 individuals
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Apple
Ingredients:
2 (1 to ½ Lbs.) venison tenderloin
¼ cup dry red wine
2 cloves garlic, minced
2 tbsp. soy sauce
1 ½ tbsp. red wine vinegar
1 tbsp., fresh rosemary, chopped (plus extra for garnish)
1 tsp. coarsely ground black pepper (plus more for grilling)
½ cup high-quality olive oil
Coarse salt, as needed
Directions:
Trim any silver skin off the tenderloins and transfer to a sturdy resealable
plastic bag.
Make the marinade: Combine the red wine, garlic, and soy sauce in a small
mixing bowl and whisk to combine. Stir in the chopped rosemary and the
pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified.
Pour the marinade over the meat and refrigerate for 8 hours or overnight.
When ready to cook, start your Pellet Smoker Grill on smoke with the lid
open until the fire is established (4 to 5 minutes). Set the Smoke
Temperature to 450 degrees F (or High) and preheat, lid closed, for 15
minutes.
Remove the tenderloins from the marinade (discard the marinade) and pat
dry. Knock off any pieces of garlic or rosemary. Season generously with
black pepper, freshly ground, and less generously with coarse salt.
Arrange the tenderloins at a diagonal to the grill grate and sear, turning with
tongs as needed, until well-browned on all sides, 3 to 4 minutes per side.
Continue to cook until the tenderloins reach your desired degree of
doneness, 15 to 20 minutes total for medium-rare (135°F on a meat
thermometer).
Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with
rosemary sprigs if desired. Enjoy!
 150. Roasted Elk Jalapeno Poppers
Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 10 to 12 individuals
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Big Game Blend
Ingredients:
Marinade
1 cup Worcestershire sauce
1 cup fresh squeezed lime juice
1 cup of soy sauce
Elk Poppers
2 to 4 elk steaks, depending on the size
20 fresh jalapeno peppers
12 oz. herb & garlic-flavored cream cheese
20 bacon strips, cut in half
40 toothpicks
Directions:
Thinly slice the steaks into bite-sized pieces, so they are approximately the
same width and length as the jalapeños.
Mix the marinade ingredients together in a big bowl. Add sliced steak,
cover, and let it sit for 2 hours or overnight.
Cut the jalapeños in half, lengthwise. Remove seeds and inner membrane
and lay on a platter, cut side up. Spoon cream cheese equally into all
jalapeño halves.
Lay one slice of marinated elk on top of each jalapeño. Wrap each jalapeño
popper in one piece of bacon and secure with a toothpick.
When ready to cook, set the Smoke Temperature to 350 ℉ and preheat, lid
closed, for 15 minutes.
Place on the grill, cut side up for 10-15 minutes or until meat is cooked, and
jalapeños are tender and lightly charred.
Remove the toothpicks before serving. Enjoy!

151. Braised Backstrap Shredded Tacos

Preparation time: 20 minutes
Cooking time: 9 hours
Servings: 8 to 12 individuals
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Hickory
Ingredients:
4 tbsp. butter
3 cloves fresh garlic
4 lbs. large cuts of the wild game neck, shoulder, or arm meat
¾ cup bone broth
2 tbsp. prime rib rubs
2 tbsp. coffee rubs
Sugar lips sriracha BBQ glaze
4 jalapenos
20 tortillas
2 bunches cilantro, chopped
3 avocados, sliced
Directions:
When ready to cook, set the Smoke Temperature to 250 ℉ and preheat, lid
closed, for 15 minutes.
Add the butter and garlic to a large Dutch oven and place it on the stovetop.
Add the game meat to the Dutch oven and sear on all sides.
Remove from Preferred Wood Pellet and season with prime rib and coffee
rubs.
Add the bone broth to the pot and cover. Wrap the seam of the lids tightly
with foil.
Place directly on the grill grate and cook for approximately 8 hours without
peeking.
Remove the lid and twist the meat with a fork. If the meat quickly shreds,
then drizzle Sriracha Sugar Lips on top and cover with the lid. If the meat
does not fall apart yet, recover, and continue to cook for another hour or
until tender.
Reduce the grill Smoke Temperature to 180 ℉ . Place the jalapeños
directly on the grill grate and smoke the peppers for 20 minutes.
With 10 minutes remaining, wrap a stack of tortillas in foil and set them in
the smoker grill to warm.
Remove the Dutch oven from the grill and shred the meat with two large
forks. Mix in another drizzle of Sriracha Sugar Lips and cover the pot.
Remove the tortillas and jalapeños from the grill and slice the jalapeños.
Create tacos with the shredded backstrap, jalapeños, and avocados. Garnish
with cilantro. Enjoy!

152. Braised Rabbit and Red Wine Stew

Preparation Time: 30 minutes
Cooking Time: 2 hours
Servings: 4-6 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 skinless rabbit, chopped into pieces (3-lb, 1.4-kgs)
Olive oil – 1 tablespoon
Salted butter – 2 tablespoons
1 yellow onion, peeled and chopped
1 celery stalk, peeled and chopped
1 carrot, peeled and chopped
2 garlic cloves, peeled and minced
Flour – 2 tablespoons
Chicken broth – 4 cups
Dry red wine – 1 cup
1 thyme sprig
2 bay leaves
Salt and black pepper – to taste
Crusty baguette – to serve
Directions:
Warm the olive oil in a Dutch oven over moderately high heat. Add the
rabbit pieces to the pot in batches and cook until browned and golden. Set
the meat to one side.
Melt the butter in the same pot and add the onion, celery, and carrot. Sauté
for10-12 minutes until soft. Add the garlic and sauté for another 60
seconds.
Sprinkle over the flour and stir well to combine, cook for 60 more seconds.
Next, pour in the chicken broth and red wine. Return the meat to the pot
along with the thyme and bay leaves and bring to a simmer.
Cover the Dutch oven with a lid and place on the grill. Cook for
approximately 2 hours until the rabbit is cooked through and tender. Season
with salt and pepper to taste.
Serve with crusty bread.

153. Citrus Smoked Goose Breast

Preparation Time: 45 minutes
Cooking Time: 3 hours
Servings: 8 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
8 goose breast halves
Freshly squeezed orange juice – ½ cup
Olive oil – ⅓ cup
Dijon mustard – ⅓ cup
Brown sugar – ⅓ cup
Soy sauce – ¼ cup
Runny honey – ¼ cup
Dried onion, minced – 1 tablespoon
Garlic powder – 1 teaspoon
Directions:
In a bowl, combine the marinade ingredients and whisk until combined.
Coat the goose with the marinade. Cover the bowl and transfer to the fridge
for between 3-6 hours.
Transfer the goose to the grill, occasionally brushing with the marinade for
the first half an hour, before discarding any excess marinade.
Continue cooking until the bird’s juices run clear and when using a meat
thermometer, registers an internal Smoke Temperature of 165°F (74°C),
approximately 10-15 minutes.

154. Maple-Glazed Pheasants

Preparation Time: 3 hours
Cooking Time: 17 hours
Servings: 6 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 whole pheasants (2.5-lb, 1.1-kgs each)
Brown sugar – ¼ cup
Kosher salt – ¼ cup
Water – 4 cups
Maple syrup – 2 cups
Directions:
First, make the brine. Dissolve the sugar and salt in the water.
Arrange the pheasant in a large container and pour over the brine mixture. If
the birds are not entirely covered, pour over more water.
Chill overnight (8-12 hours).
Take the birds out of the liquid and pat dry using kitchen paper. Set aside to
dry for an hour.
Place the pheasants in the smoker.
In the meantime, add the maple syrup to a pan over moderately high heat
and boil down until thick and syrupy.
After the meat has been smoking for an hour, baste the birds with the maple
syrup. Continue to base the meat every half an hour.
The pheasants are ready when their internal Smoke Temperature registers
165°F (75°C), this will take approximately 5 hours.
Remove the birds from the smoker, either enjoy warm or allow to cool.

155. Ultimate Duck Breasts

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 6 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
6 skin-on, boneless duck breasts (7.5-oz, 210-gms each)
Turbinado sugar –¼ cup
Kosher salt – ⅛ cup
Garlic powder – ¾ tablespoon
Light brown sugar - ⅓ cup
Paprika – 1½ tablespoons
Onion powder – ¾ tablespoon
Lemon pepper – ½ tablespoon
Black pepper – ½ tablespoon
Dried thyme – ½ tablespoon
Chili powder – 1 teaspoon
Cumin – ½ tablespoon
Direction
Rinse the duck breasts and gently pat dry with kitchen paper.
Score the fat layer in a crisscross pattern using a sharp knife.
Combine all rub ingredients in a small bowl.
Flip the duck breasts over so that they are sitting fat-side down and coat the
non-fat side liberally with the Prepared rub.
Arrange one or two duck breasts at a time on the grill, skin side down, and
cook for approximately 5 minutes until a brown crust has developed. Once
you have rendered as much fat as possible, without letting the skin blacken,
turn the duck over.
Cook for a few more minutes, until medium rare, the internal Smoke
Temperature should read 130-135°F (55-57°C).
Allow the meat to rest for several minutes before slicing and serving.
Repeat with the remaining duck breasts and serve.

156. Wild Game Chili

Preparation Time: 50 minutes
Cooking Time: 6 hours
Servings: 8-12 servings
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
3 slices of bacon, chopped
Venison or wild hog, ground into small cubes (3-lb, 1.4-kgs)
1 large onion, peeled, finely chopped
Beer (1-qt, 0.9-lt)
Canned chopped green chilies (4-oz, 113-gms)
Cumin seeds, crushed – 1 tablespoon
Chili seasoning mix, of choice – ⅔ cup
Tomato juice (1-qt, 0.9-lt)
Hot pepper sauce – 1 tablespoon
White cornmeal – ½ cup
Directions:
In a frying pan, sauté the bacon with the onions, until the bacon is just
browned.
Add the game and sear all over.
In a pan, add 1½ cups of beer along with the green chilies, cumin, and chili
mix, simmering until it is a gravy-like consistency.
Add the remaining beer followed by the tomato juice and hot pepper sauce.
Pour the mixture into a pan and transfer to the smoker.
Smoke-cook for between 4-6 hours.
Before serving, add the cornmeal and stir to thicken and combine.
Simmer for 20 minutes and serve with flour tortillas.

157. Mesquite Bison Brisket

Preparation Time: 25 minutes
Cooking Time: 4 hours
Servings: 6-8
Smoke Temperature: 225°F
Preferred Wood Pellet: mesquite
Ingredients:
1 (3-pound) bison brisket (see tip)
2 tablespoons olive oil
¼ cup All-Purpose Meat Rub
2 cups Perfection Spray and Mop Sauce, divided
2 tablespoons salt
¼ cup Hot Pepper Vinegar Sauce, for serving
¼ cup Bluesy Competition BBQ Sauce, for serving
Directions:
Place the brisket on a plate, rub with olive oil, and coat well with the All-
Purpose Meat Rub.
Cover the plate loosely with plastic wrap. Refrigerate the brisket overnight
to dry brine.
Following the manufacturer’s specific start-up procedure, preheat the
smoker to 225°F, and add mesquite Preferred Wood Pellet.
Remove the brisket from the refrigerator, but do not rinse it.
In a small bowl, whisk together 1 cup of Perfection Spray and Mop Sauce
and the salt to make an injection sauce.
Fill a meat injector with the injection sauce. Inject the brisket with the sauce
in several spots along the top and sides. Do not inject the bottom, as it will
run out.
Place the brisket on the smoker rack and smoke for 2 hours.
Pour the remaining 1 cup of Perfection Spray into a plastic spray bottle.
Remove the brisket from the smoker. Wrap it in heavy-duty aluminum foil
(or butcher paper). Spray about half of the Perfection Spray all over the
meat before tightly sealing the foil.
Return the brisket to the smoker and smoke it for about 2 more hours, or
until the internal Smoke Temperature registers 190°F.
Remove the brisket from Preferred Wood Pellet and spray it with the
remaining Perfection Spray. Let the meat rest for 15 to 20 minutes.
In a small bowl, stir together the Hot Pepper Vinegar Sauce and Bluesy
Competition BBQ Sauce until well combined. Feel free to use one or the
other, instead of combining them—just remember that the vinegar sauce is
hot. Serve the bison with the sauce(s).
 158. Grilled Lamb Chops with Herbed Brown Sugar
Marinade
Preparation Time: 2 hours
Cooking Time: 20 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
4 lamb chops
1/4 cup brown sugar
1 tsp garlic powder
2 tsp ground ginger
2 tsp dried tarragon
1 tsp ground cinnamon
Salt and ground black pepper to taste
Directions:
Mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and
salt in a bowl. Rub lamb chops with the brown sugar mix, and place in a
deep.
Cover, and refrigerate for 2 hours (preferably overnight).
Set the Smoke Temperature to HIGH (450F) and preheat, lid closed, for 10
to 15 minutes.
Remove the lamb chops from marinade and place directly on grill grate.
Grill for 10 to 15 minutes per side (135F internal Smoke Temperature for
medium-rare).
Serve hot with your favorite vegetables or salad.

159. Grilled Orange-Turmeric Lamb Skewers

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 lb. boneless lamb meat, boneless cut into 1/2" cubes
Marinade
2 tbsp orange juice
1 cup plain low-fat yogurt
1/4 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground cumin
1 tbsp ground coriander
1/2 tsp salt
Skewers
Directions:
Cut boneless lamb meat into 1/2" cubes.
Whisk together all ingredients from the list in a large bowl.
Add the lamb meat cubes to the bowl and stir to coat with the marinade
evenly. Cover and refrigerate overnight.
Remove the bowl with marinated lamb 15 - 20 minutes before grilling.
Start the pellet grill to pre-heat with the lid open until the fire is established;
about 5 minutes. Set the Smoke Temperature to High and preheat, lid
closed, for 10 to 15 minutes.
Remove the meat from the marinade, pat lightly with paper towels to dry.
Place meat evenly on the skewers.
Perfectly grilled lamb chops skewers will take about 4 - 5 minutes on each
side.
Serve hot.
 160. Grilled Rabbit with Wine and Rosemary
Marinade
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 rabbit cut into pieces
For marinade
3 cloves of garlic, mashed
1 1/2 tsp rosemary
1 cup of white wine, dry
1/2 cup olive oil
1 tbsp white vinegar
1 tsp mustard
1/2 tsp cumin
Salt and ground pepper to taste
Directions:
In a large bowl, whisk all marinade ingredients from the list.
Place the rabbit meat in marinade and toss to combine well.
Cover with plastic wrap and refrigerate for several hours (preferably
overnight).
Remove meat from marinade and pat dry on a paper towel.
Set the Smoke Temperature to High and preheat your pellet grill, lid closed,
for 10 to 15 minutes.
Place the rabbit pieces directly on grill rack.
Grill for about 12 to 15 minutes per side.
An instant-read meat thermometer inserted into the thickest part of a piece
should read at least 160 degrees.
The rabbit meat is ready when no longer pink inside and the juices run
clear.
Serve hot.

161. Grilled Wild Boar Steaks with Blueberry Sauce

Preparation Time: 40 minutes
Cooking Time: 1 hour
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
4 large steaks of wild boar
For the marinade
2 glasses dry red wine
Juice from 1 lemon, preferably organic
2 bay leaves
2 tbsp sweet paprika powder
1 cup fresh celery, finely chopped
Salt and black pepper, crushed
1 tsp rosemary fresh or dry
For the sauce
3/4 lbs. blueberries
1 tsp brown sugar
Salt and white freshly ground pepper to taste
Directions:
Wash and wipe the wild boar steaks.
In a broad and deep pan, place all the ingredients for the marinade and mix
well.
Submerge the wild boar steaks in marinade and refrigerate overnight.
The next day, drain the wild boar steaks (strain the marinade and set aside)
and wipe them thoroughly with kitchen towels.
Start the pellet grill to pre-heat at 500 degrees, lid closed, for 10 to 15
minutes.
Place the steaks on grill and close lid and cook about (5) minutes on each
side for medium steak, or 8-10 minutes for large steaks.
In the meantime, make a sauce: In a saucepan heat all the ingredients all
sauce ingredients and bring to boil over medium heat. Boil for 2 minutes,
stirring and remove from the fire.
Transfer the sauce to your blender and beat until smooth and creamy.
Serve the steaks immediately with the blueberry sauce.

162. Grilled Wild Goose Breast in Beer Marinade

Preparation Time: 2 hours
Cooking Time: 50 minutes
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
4 goose breasts
2 cups beer of your choice
1 1/2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper
Directions:
Place the goose breasts in a Ziploc plastic bag.
Pour in the beer, Worcestershire sauce, garlic powder, paprika, and salt and
pepper. Close the bag and shake to combine all ingredients well.
Marinate in refrigerated for 2 hours.
Remove the goose meat from marinade and pat dry on kitchen towel
(reserve the marinade).
Preheat a grill for medium heat, about 300 degrees F.
Place the goose breasts on the grate. Brush occasionally with the marinade
only for the first half an hour.
Continue to cook for 10 - 15 minutes longer or until reach an internal
Smoke Temperature of 165 degrees F.
Serve hot.

163. Grilled Wild Rabbit with Rosemary and Garlic

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 - 2 wild rabbits (about 2 pounds)
2 cloves of garlic, melted
2 tbsp of rosemary dried, crushed
Juice from 1 lemon
1/4 cup olive oil
Salt and freshly ground pepper
Directions:
If we use a whole rabbit, cut into portions as follows: cut up a rabbit by
removing the front legs, which are not attached to the body by bone.
Slide your knife up from underneath, along the ribs, and slice through. Cut
the trunk into slices of 4-5 cm thick.
In a bowl, mix the garlic, rosemary, oil, salt and pepper, and lemon juice.
Brush the rabbit pieces with the garlic-rosemary mixtures.
Start the pellet grill to pre-heat to 300 degrees and preheat, lid closed, for
10 to 15 minutes.
Lay the rabbit pieces onto grill rack.
Grill for about 12 - 15 minutes per side, or until the meat is no longer pink
inside.
Serve.

164. Smoked Aromatic Pheasant on Pellet Grill

Preparation time: 30 minutes
Cooking Time: 5 hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 large pheasant
3/4 cup fresh butter
1 tsp fresh basil, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp parsley, finely chopped
Salt and ground pepper
1/2 cup white wine
Directions:
Wash the pheasant, pat dry with a paper towel, and tie cross its legs.
In a small saucepan melt the butter over medium heat.
Add the basil, parsley and thyme, wine and salt and pepper; stir well and
remove from heat.
Brush the pheasant generously with the herbed butter mixtures.
Start your pellet grill, and set the Smoke Temperature to 350F and preheat,
lid closed, for 10 to 15 minutes.
Smoke the pheasant 3 hours - 5 hours.
When the pheasant reaches an internal Smoke Temperature of 160°F in the
thigh meat, take out of the smoker.
Chop the pheasant and serve hot.

165. Stuffed Wild Duck on Pellet Grill

Preparation Time: 2 hours
Cooking Time: 2 hours
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 wild duck (about 4 pounds), cleaned
1 mushroom cut into slices
1 tsp fresh parsley, finely chopped
1/2 tsp of thyme
1/4 cup fresh butter
Salt and pepper
Directions:
In a bowl, combine mushrooms, parsley, thyme, fresh butter and salt and
pepper.
Place the mushrooms mixture in the wild duck belly.
Start the pellet grill on Smoke with the lid open until the fire is established
(4 to 5 minutes).
Set the Smoke Temperature to 350F and preheat, lid closed, for 10 to 15
minutes.
Place the duck directly on the grill grate.
Cover the grill and cook the duck for 1-1/2 hours.
After 1-1/2 hours, drain the juices and fat from the pan and flip the duck,
breast side down.
Let the duck cool down, pull the twigs, and serve.
 Chapter 7- Cheese, Bread and Dessert
166. Smoked Carolina Pulled Pork Sandwiches
Preparation time: 0 minutes
Cooking time: 8 hours
Servings: 6 - 8 adult sized humans
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: hickory
Ingredients:
1 bone-in Boston butt (6 - 7 pounds)
Pork and poultry rub
1 cup apple cider vinegar
1 cup beer
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
Buns
For the sauce and slaw:
2 cups apple cider vinegar
1 ½ cups water
½ cup ketchup
¼ cup brown sugar
5 teaspoons salt
2 - 4 teaspoons red pepper flakes
1 teaspoon black pepper (freshly ground)
1 teaspoon white pepper (freshly ground)
½ cabbage (large, cored, shredded)
Directions:
Grill Prep
Season your pork butt with the rub, and make sure the rub gets on every
inch.
Wrap up your seasoned butt in some plastic and keep in your fridge for 8
hours.
To make your mop sauce, grab a nonreactive bowl, and mix your lemon
juice, beer, Worcestershire sauce, apple cider vinegar, and red pepper flakes
in it. Then set aside.
On the Grill
Set up your Smoker grill for indirect cooking.
Preheat your Smoker grill for 15 minutes at 180 degrees Fahrenheit, with
the lid shut.
Take the plastic off your pork butt, and then set the meat right on your grill
grates. Smoke your meat for 3 hours, making sure you mop with the mop
sauce with each new hour.
Crank up the head so it is now at 250 degrees Fahrenheit, and then keep
roasting your pork until the internal Smoke Temperature is 160 degrees
Fahrenheit. This should take 3 more hours. Keep mopping with the mop
sauce every hour on the hour.
Wrap up your pork butt in some foil, and then keep cooking until the
internal Smoke Temperature hits 204 degrees Fahrenheit.
Leaving your pork in foil, wrap it all up with some heavy bath towels, and
then set them in an insulated cooler for one hour, max.
To make your vinegar sauce, grab a mixing brown and add the apple cider
vinegar, ketchup, water, brown sugar, salt, red pepper flakes, white pepper,
and black pepper. Stir it all up until all the crystals from the salt and sugar
are fully dissolved.
Taste it for seasoning and add some more sugar or red pepper flakes to suit
your taste. Then let it sit for an hour, so that the flavors can mingle fully.
To make the Carolina coleslaw, mix the shredded cabbage with 1 cup of the
vinegar sauce in a bowl, and then add ¼ of red onion (diced) as well as
some shredded carrots.
For the pulled pork, chunk your pork into bits, making sure you get rid of
the bone and any pieces of gristle or fat. Pull your pork by shredding it, and
then put the shreds into a disposable roasting pan.
Keep the meat moist with the juices in the foil, and some of your vinegar
sauce.
Serve your meat on your buns, along with coleslaw. Have a mean meal!

167. Fajita Sandwiches

Preparation time: 25 minutes
Cooking time: 15 minutes
Servings: 4 - 6 adult sized humans
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: mesquite
Ingredients:
2 pounds skirt steak (trimmed)
4 limes (juiced. Add extra lime wedges to serve)
¼ cup soy sauce
2 tablespoons tequila (optional)
2 teaspoons Worcestershire sauce
2 cloves garlic (minced)
1 ½ teaspoon cumin (ground)
1 ½ teaspoon chili powder
1 teaspoon salt
½ cup + 1 tablespoon vegetable oil
1 teaspoon black pepper (freshly ground)
3 bell peppers (trimmed, seeded, cut into strips)
1 red or white onion (large, peeled, trimmed, thin wedge slices)
6 ciabattas (or another sandwich rolls you like, may be toasted or grilled)
⅓ cup cilantro leaves (fresh, to garnish)
Pico de Gallo, guacamole, pickled sliced jalapenos, sour cream, grated
cheese, and/or hot sauce for serving.
Directions:
Grill Prep
Cut your steak into four even pieces, and then put them in a resealable
plastic baggie. Set that aside as you prepare the marinade.
Grab a jar that is nice and airtight. Add in your lime juice from the four
limes, your tequila, soy sauce, and Worcestershire sauce, if you are using it.
Also add in your cumin, rub, salt, garlic, and ½ cup of vegetable oil. Shake
it all up as vigorously as you can, and then pour all of that over your meat.
Massage the bag as well as you can, so that the meat is properly coated.
Then seal the bag and keep it in your fridge for 4 to 8 hours. Do not go any
longer than 8 hours, or the texture of the meat will get weird.
On the Grill
Grab a cast iron skillet and set it on one side of your Smoker grill.
Preheat your Smoker grill on high, with the lid open. Once the fire gets
going — which should take 4 to 5 minutes, tops — close the lid for 10 to 15
minutes.
Drain the marinade from the steak, and then pat your stake dry with some
paper towels, so that your meat can sear better.
Season the marinated meat with freshly ground black pepper.
Toss the rest of your oil (the tablespoon) onto your skillet.
Now, place your steak on the grill gate.
Toss half of your bell peppers, and your onions onto the skillet which
should be hot by now.
Grill your steaks, making sure you turn them once, cooking each side for 2
to 3 minutes, or until it is done the way you like it.
Stir your vegetables a bit, to give them a nice char, for 10 to 12 minutes.
Move the steaks to a large platter and tent them with some aluminum foil.
As the steaks rest, sauté the rest of your veggies in the skillet, and then toast
your ciabatta rolls on the grill, if you want. Make sure the cut sides of your
ciabatta rolls are down.
Slice the steak as thinly as you can, going against the grain, and then
arrange them on one side of the platter.
You can now pile the onions and peppers on the other side. You could also
serve some of the sliced steak and veggies right of the skillet.
Garnish with some cilantro.
Wrap up your ciabatta rolls with a cloth napkin, and serve them in a basket,
as well as your veggies and meat, and the condiments to accompany them.

168. Baked S'mores Donut

Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 8 - 12 adult sized humans
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
For the donuts:
1 cup all-purpose flour
Cooking spray
¼ teaspoon baking soda
⅓ cup sugar
¾ cup buttermilk
2 tablespoons butter (unsalted)
1 egg
½ teaspoon vanilla extract
4 chocolate bars (whatever kind you want)
24 marshmallows (sliced in half)
For the Glaze
¼ cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Directions:
Grill Prep
Spray the donut pans with some cooking spray.
Grab a large mixing bowl, and whisk your sugar, flour, and baking soda
together.
Grab a different bowl; whisk your egg, melted butter, buttermilk, and
vanilla.
Mix the dry and wet ingredients using a spatula, blending them perfectly.
Pipe your batter onto your greased donut pans.
On the Grill
Set up your Smoker grill for indirect cooking.
Preheat your Smoker grill for 10 to 15 minutes at 350 degrees Fahrenheit.
Bake your batter for 25 minutes, till your donuts are nice and puffy, and the
toothpick you insert to check it comes out nice and clean. Then let it cool in
the pan.
Mix your vanilla and milk in a saucepan and heat it up over low heat till it
is a bit warm.
Sift your confectioner's sugar into your milk and vanilla mix, till it is
wonderfully combined.
Take your glaze off the fire, and let it set on a bowl of warm water.
Take your delicious donuts and dip them right into your glaze, then set your
cooling rack over some foil, and then set your donuts on the rack, letting
them rest for 5 minutes.
Halve your donuts, and then place your halved marshmallows in between,
as well as some chocolate.
Grill these sandwiches for 4 to 5 minutes. You want the chocolate and
marshmallows to melt.
Take them off the grill, serve, and enjoy!

169. Baked Cherry Cheesecake Galette

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6 - 8 adult sized humans
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
For the cherry filling:
1-pound cherries (thawed, drained)
¼ cup sugar
1 teaspoon cornstarch
1 teaspoon coriander
A pinch of salt
1 tablespoon orange zest
½ tablespoon lemon zest
For the cream cheese filling:
8 ounces cream cheese (softened)
1 teaspoon vanilla
¼ cup sugar
1 egg
For the galette:
1 refrigerated pie crust
Egg washes (1 egg, 1 tablespoon water, cream, or milk)
Granulated sugar
Vanilla ice cream to serve
Directions:
Grill Prep
Grab a medium bowl, and mix you cherries, orange zest, lemon zest,
coriander, half of the sugar, cornstarch, and a pinch of salt.
Grab another bowl, and in it, mix your egg, vanilla, and cream cheese.
Whip them up.
Get your pie dough onto a sheet tray, and then stretch it out with a rolling
pin. Get it to about 1 inch in diameter.
Spread out your cream cheese filling in the middle of the pie dough. Be
careful to leave a border of an inch around the edge. Then pile on your
cherry mix on the cream cheese.
Now, you are going to fold in the edges of the pie dough into little parts,
over the filling.
Next, brush the edges of the pie dough with egg wash, and then sprinkle on
some granulated sugar.
On the Grill
Set up your Smoker grill for indirect cooking.
Preheat your Smoker grill at a Smoke Temperature of 350 degrees
Fahrenheit, keeping it closed, for 15 minutes.
Set your sheet try right on the grill grate, and then bake that yummy
goodness for 15 to 20 minutes. You want the crust to become nice and
golden brown, and for the cheesecake filling to be completely set.
Dish the galette while warm with some ice cream. And then enjoy.

170. Grilled Fruit with Cream

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4 - 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 halved Apricot
1 halved Nectarine
2 halved peaches
¼ cup of Blueberries
½ cup of Raspberries
2 tbsp. of Honey
1 orange, the peel
2 cups of Cream
½ cup of Balsamic Vinegar
Directions:
Preheat the grill to 400F with closed lid.
Grill the peaches, nectarines, and apricots for 4 minutes on each side.
Place a pan over the stove and turn on medium heat. Add 2 tbsp. of honey,
vinegar, and orange peel. Simmer until medium thick.
In the meantime, add honey and cream in a bowl. Whip until it reaches a
soft form.
Place the fruits on a serving plate. Sprinkle with berries. Drizzle with
balsamic reduction.
Serve with cream and enjoy!

171. Apple Pie on the Grill

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4 - 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
¼ cup of Sugar
4 Apples, sliced
1 tbsp. of Cornstarch
1 tsp. Cinnamon, ground
1 Pie Crust, refrigerated, softens in according to the Directions: on the box
½ cup of Peach preserves
Directions:
Preheat the grill to 375F with closed lid.
In a bowl combine the cinnamon, cornstarch, sugar, and apples. Set aside.
Place the piecrust in a pie pan. Spread the preserves and then place the
apples. Fold the crust slightly.
Place a pan on the grill (upside - down) so that you do not brill/bake the pie
directly on Preferred Wood Pellet.
Cook 30 - 40 minutes. Once done, set aside to rest.
Serve and enjoy!

172. Grilled Layered Cake

Preparation Time: 10 minutes
Cooking Time: 14 minutes
Servings: 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 x pound cake
3 cups of whipped cream
¼ cup melted butter
1 cup of blueberries
1 cup of raspberries
1 cup sliced strawberries
Directions:
Preheat the grill to high with closed lid.
Slice the cake loaf (3/4 inch), about 10 per loaf. Brush both sides with
butter.
Grill for 7 minutes on each side. Set aside.
Once cooled completely start layering your cake. Place cake, berries then
cream.
Sprinkle with berries and serve.

173. Coconut Chocolate Simple Brownies

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4 - 6
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
4 eggs
1 cup Cane Sugar
¾ cup of Coconut oil
4 oz. chocolate, chopped
½ tsp. of Sea salt
¼ cup cocoa powder, unsweetened
½ cup flour
4 oz. Chocolate chips
1 tsp. of Vanilla
Directions:
Preheat the grill to 350F with closed lid.
Take a baking pan (9x9), grease it and line a parchment paper.
In a bowl combine the salt, cocoa powder, and flour. Stir and set aside.
In the microwave or double boiler melt the coconut oil and chopped
chocolate. Let it cool a bit.
Add the vanilla, eggs, and sugar. Whisk to combine.
Add into the flour and add chocolate chips. Pour the mixture into a pan.
Place the pan on the grate. Bake for 20 minutes. If you want dryer brownies
to bake for 5 - 10 minutes more.
Let them cool before cutting.
Cut the brownies into squares and serve.

174. Seasonal Fruit on the Grill

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 2 - 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 plums, peaches apricots, etc. (choose seasonally)
3 tbsp. Sugar, turbinado
¼ cup of Honey
Gelato, as desired
Directions:
Preheat the grill to 450F with closed lid.
Slice each fruit in halves and remove pits. Brush with honey. Sprinkle with
some sugar.
Grill on the grate until you see that there are grill marks. Set aside.
Serve each with a scoop of gelato. Enjoy!

175. Cinnamon Sugar Pumpkin Seeds

Preparation Time: 30 minutes
Cooking Time: 30 minutes.
Servings: 8-12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
2 tbsp. sugar
seeds from a pumpkin
1 tsp. cinnamon
2 tbsp. melted butter
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Clean the seeds and toss them in the melted butter. Add them to the sugar
and cinnamon. Spread them out on a baking sheet, place on the grill, and
smoke for 25 minutes.
Serve.

176. Blackberry Pie

Preparation Time: 30 mins.
Cooking Time: 40 mins.
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
Butter, for greasing
½ c. all-purpose flour
½ c. milk
2 pints blackberries
2 c. sugar, divided
1 box refrigerated piecrusts
1 stick melted butter
1 stick of butter
Vanilla ice cream
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 375.
Butter a cast iron skillet.
Unroll a piecrust and lay it in the bottom and up the sides of the skillet. Use
a fork to poke holes in the crust.
Lay the skillet on the grill and smoke for five mins, or until the crust is
browned. Set off the grill.
Mix 1 ½ c. of sugar, the flour, and the melted butter together. Add in the
blackberries and toss everything together.
The berry mixture should be added to the skillet. The milk should be added
on the top afterward. Sprinkle on half of the diced butter.
Unroll the second pie crust and lay it over the skillet. You can also slice it
into strips and weave it on top to make it look like a lattice. Place the rest of
the diced butter over the top. Sprinkle the rest of the sugar over the crust
and place it skillet back on the grill.
Lower the lid and smoke for 15 to 20 minutes or until it is browned and
bubbly. You may want to cover with some foil to keep it from burning
during the last few minutes of cooking. Serve the hot pie with some vanilla
ice cream.

177. S’mores Dip

Preparation Time: 30 minutes.
Cooking Time: 20 minutes.
Servings: 6-8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
12 ounces semisweet chocolate chips
¼ c. milk
2 tbsp. melted salted butter
16 ounces marshmallows
Apple wedges
Graham crackers
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 450.
Put a cast iron skillet on your grill and add in the milk and melted butter.
Stir together for a minute.
Once it has heated up, top with the chocolate chips, making sure it makes a
single layer. Place the marshmallows on top, standing them on their end and
covering the chocolate.
Cover, and let it smoke for five to seven minutes. The marshmallows should
be toasted lightly.
Take the skillet off Preferred Wood Pellet and serve with apple wedges and
graham crackers.

178. Ice Cream Bread

Preparation Time: 30 minutes.
Cooking Time: 1 hour.
Servings: 12-16
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 ½ quart full-fat butter pecan ice cream, softened
One t. salt
Two c. semisweet chocolate chips
One c. sugar
One stick melted butter
Butter, for greasing
4 c. self-rising flour
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Mix the salt, sugar, flour, and ice cream with an electric mixer set to
medium for two minutes.
As the mixer is still running, add in the chocolate chips, beating until
everything is blended.
Spray a Bundt pan or tube pan with cooking spray. If you choose to use a
pan that is solid, the center will take too long to cook. That is why a tube or
Bundt pan works best.
Add the batter to your prepared pan.
Set the cake on the grill, cover, and smoke for 50 minutes to an hour. A
toothpick should come out clean.
Take the pan off the grill. For 10 mins., cool the bread. Carefully remove
the bread from the pan and then drizzle it with some melted butter.

179. Bacon Chocolate Chip Cookies

Preparation Time: 30 minutes.
Cooking Time: 30 minutes.
Servings: 12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
8 slices cooked and crumbled bacon
2 ½ t. apple cider vinegar
One t. vanilla
Two c. semisweet chocolate chips
Two room temp eggs
1 ½ t. baking soda
One c. granulated sugar
½ t. salt
2 ¾ c. all-purpose flour
One c. light brown sugar
1 ½ stick softened butter
Directions:
Mix salt, baking soda and flour.
Cream the sugar and the butter together. Lower the speed. Add in the eggs,
vinegar, and vanilla.
Still on low, slowly add in the flour mixture, bacon pieces, and chocolate
chips.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 375.
Place some parchment on a baking sheet and drop a teaspoonful of cookie
batter on the baking sheet. Let them cook on the grill, covered, for
approximately 12 minutes or until they are browned. Enjoy.

180. Chocolate Chip Cookies

Preparation Time: 30 minutes.
Cooking Time: 30 minutes.
Servings: 12
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 ½ c. chopped walnuts
One t. vanilla
Two c. chocolate chips
One t. baking soda
2 ½ c. plain flour
½ t. salt
1 ½ stick softened butter
Two eggs
One c. brown sugar
½ c. sugar
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Mix the baking soda, salt, and flour.
Cream the brown sugar, sugar, and butter. Mix in the vanilla and eggs until
it comes together.
Slowly add in the flour while continuing to beat. Once all flour has been
incorporated, add in the chocolate chips and walnuts. Using a spoon, fold
into batter.
Place an aluminum foil onto grill. In an aluminum foil, drop spoonful of
dough and bake for 17 mins.

181. Apple Cobbler

Preparation Time: 30 minutes.
Cooking Time: 1 hour. 50 minutes.
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
8 Granny Smith apples
One c. sugar
One stick melted butter
One t. cinnamon
Pinch salt
½ c. brown sugar
Two eggs
Two t. baking powder
Two c. plain flour
1 ½ c. sugar
Directions:
Peel and quarter apples, place into a bowl. Add in the cinnamon and one c.
sugar. Stir well to coat and let it set for one hour.
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
In a large bowl add the salt, baking powder, eggs, brown sugar, sugar, and
flour. Mix until it forms crumbles.
Place apples into a Dutch oven. Add the crumble mixture on top and drizzle
with melted butter.
Place on the grill and cook for 50 minutes.

182. Pineapple Cake

Preparation Time: 30 minutes.
Cooking Time: 1 hour. 20 minutes.
Servings: 8
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
One c. sugar
One T. baking powder
One c. buttermilk
½ t. salt
One jar maraschino cherry
One stick butter, divided
¾ c. brown sugar
One can pineapple slice
1 ½ c. flour
Directions:
Add Preferred Wood Pellet pellets to your smoker and follow your cooker’s
startup procedure. Preheat your smoker, with your lid closed, until it
reaches 350.
Take a medium-sized cast iron skillet and melt one half stick butter. Be sure
to coat the entire skillet. Sprinkle brown sugar into a cast iron skillet.
Lay the sliced pineapple on top of the brown sugar. Put a cherry into each
individual pineapple ring.
Mix the salt, baking powder, flour, and sugar. Add in the eggs, one-half
stick melted butter, and buttermilk. Whisk to combine.
Put the cake on the grill and cook for an hour.
Take off from the grill and let it set for ten minutes. Flip onto serving
platter.

183. Caramel Bananas

Preparation Time: 15 minutes.
Cooking Time: 15 minutes.
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1/3 c. chopped pecans
½ c. sweetened condensed milk
4 slightly green bananas
½ c. brown sugar
2 tbsp. corn syrup
½ c. butter
Directions:
Add pellet to your smoker and follow your cooker’s startup procedure.
Preheat your smoker, with the lid closed, until it reaches 350.
Place the milk, corn syrup, butter, and brown sugar into a heavy saucepan
and bring to boil. For five mins., simmer the mixture in low heat. Stir
frequently.
Place the bananas with their peels on, on the grill and let them grill for five
minutes. Flip and cook for five minutes more. Peels will be dark and might
split.
Place on serving platter. Cut the ends off the bananas and split peel down
the middle. Take the peel off the bananas and spoon caramel on top.
Sprinkle with pecans.

184. Exotic Apple Pi e

Preparation Time: 20 minutes
Cooking Time: 1:30 Hours
Servings: 4
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
3 Apples (large, thinly sliced)
1/3 Cup of Sugar
1 Tablespoon of Flour
1/4 Teaspoon of Cinnamon (ground)
1 Tablespoon of Lemon juice
Pinch of Nutmeg (ground)
Pinch of salt
Homemade pie or box of pie dough
Directions:
Pepping for the Grill
Mix apples, flour, and sugar, cinnamon, nutmeg, salt, and lemon juice in a
bowl thoroughly
Cut the dough into two
Put one half of the dough into the 10" pie plate and press firmly with your
hand
Pour the apple mix into the dough and cover it with the other half
Use your hand again to crimp the edges of the pie together
Use knife cut the top of the dough
Pepping on the Pellet Smoker
Set the Smoker grill to indirect cooking and preheat to 425˚F
Transfer to the smoker and bake, and then cover the edges of the pie with
foil to avoid burn
Bake the dough until it turns golden brown approximately 45 minutes
Remove and allow cooling for 1 hour
Slice, serve and enjoy

185. Baked Peaches Pi e

Preparation time: 5 minutes
Cooking Time: 50 Minutes
Servings: 3
Smoke Temperature: 180°F and 375°F
Preferred Wood Pellet: Maple
Ingredients:
1 Cup of Rice peaches (peeled, sliced)
3/4 Cup of White sugar
1 Teaspoon of Baking powder
1/2 Cup of Milk (whole)
1/2 Cup of Flour
1/4 Teaspoon of Vanilla extract
1/4 Cup of salted butter (melted)
1/2 Cup of Blueberries (fresh)
1/4 teaspoon of salt
Directions:
Pepping for the Grill
Mix peaches, two-thirds of the sugar and blueberries in a bowl until the
berries are fully coated
In another bowl blend flour, salt, baking powder, and the remaining sugar
Then add vanilla, milk, and the melted butter until well blended
Pour the dough into ungreased baking pan
Pour the coated blueberries on the dough evenly
Pepping on the Pellet Smoker
Set the Smoker grill to indirect cooking and preheat to 375˚F
Transfer the batter to the smoker and bake until it turns firm and golden
brown; approximately 50 minutes
Allow cooling for 10 minutes
Serve and enjoy while warm
 Chapter 8- Rubs and Sauces
186. Choran Sauce
Preparation 1 Minute
Time: 0 s
Cooking Time: 3 Minute
0 s
Servings: 4
Ingredients:
1 cup béarnaise sauce
¼ cup tomato coulis
2 tablespoons red wine vinegar
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

187. Hot Sauce with Cilantro

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
½ tsp coriander
½ tsp cumin seeds
¼ tsp black pepper
2 green cardamom pods
2 garlic cloves
1 tsp salt
1 oz. parsley
2 tablespoons olive oil
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

188. Chimichurri Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
1 cup parsley
2 garlic cloves
1 tablespoon oregano leaves
¼ cup olive oil
¼ cup red wine vinegar
½ tsp red pepper flakes
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

189. Basil Pesto Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
2 cloves garlic
2 oz. basil leaves
1 tablespoon pine nuts
1 oz. parmesan cheese
½ cup olive oil
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

190. Vegan Pesto

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
1 cup cilantro leaves
1 cup basil leaves
1 cup parsley leaves
½ cup mint leaves
½ cup walnuts
1 tsp miso
1 tsp lemon juice
¼ cup olive oil
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

191. Fennel and Almonds Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
1 cup fennel bulb
1 cup olive oil
1 cup almonds
1 cup fennel fronds
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

192. Honey Dipping Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
5 tablespoons unsalted butter
8 tablespoons kimchi paste
2 tablespoons honey
1 tsp sesame seeds
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

193. Ginger Dipping Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
6 tablespoons ponzu sauce
2 tablespoons scallions
2 tsp ginger
2 tsp mirin
1 tsp sesame oil
¼ tsp salt
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

194. Thai Dipping Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
6 tsp garlic sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 tsp chili flakes
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

195. Coconut Dipping Sauce

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes
Servings: 4
Ingredients:
4 tablespoons coconut milk
1 tablespoon curry paste
2 tablespoons lime juice
2 tsp soy sauce
1 tsp fish sauce
1 tsp honey
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

196. Black Bean Dipping Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
2 tablespoons black bean paste
2 tablespoons peanut butter
1 tablespoon maple syrup
2 tablespoons olive oil
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

197. Maple Syrup Dipping Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
2 tablespoons peanut butter
2 tablespoons maple syrup
2 tsp olive oil
2 tablespoon Korean black bean paste
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve
 198. Soy Dipping Sauce
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
¼ cup soy sauce
¼ cup sugar
¼ cup rice vinegar
½ cup scallions
½ cup cilantro
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

199. Avocado Salsa

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
2 avocados
1 onion
1 jalapeno
2 garlic cloves
¼ cup red wine vinegar
1 tablespoon lime juice
¼ cup parsley leaves
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve

200. Barbeque Sauce

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients:
¼ cup ketchup
1 tablespoon brown sugar
1 tsp molasses
1 tsp hot sauce
1 tsp mustard
1 tsp onion powder
Directions:
In a blender place all ingredients and blend until smooth
Pour smoothie in a glass and serve
 Chapter 9- Smoking Tips and Tricks
Selecting a Smoker
Electric Smokers
The electric smoker is the best smoker because it is very simple to use. Just
set it, put your food in it and leave the rest of the work to the smoker. There
is nothing an electric smoker cannot grill, be it seafood, poultry, meat,
cheese, or bread. It requires little attention unlike other smokers like filling
water bin, lighting Preferred Wood Pellet or charcoal and checking on fuel
frequently. Yes, unlike traditional smoker, electric smoker just needs 2 to 4
ounce of Preferred Wood Pellet chips that turns out a delicious and flavorful
smoky food. Furthermore, they maintain cooking Smoke Temperature well.
On the other hand, it sleek and stylish look and small size make it
appropriate if you are living in an apartment or condo. Due to their simpler
functions and hassle-free cooking, the electric smoker is a good choice for
beginner cooks who want to get started with smoking food.
Gas Smokers
Gas smokers or propane smoker are much like a gas grill using propane as a
fuel. Therefore, Preferred Wood Pellet for cooking remains consistent and
steady. Furthermore, gas smokers are as easy to use, just set the Smoke
Temperature and walk away. However, frequent checks need to be done to
make sure fuel does not run out. It is not a big issue, but one should keep in
mind. And the best part, a gas smoker can be used when there is no
electricity or when you need an oven. A gas smoker can take up to cooking
Smoke Temperature to 450 degrees, making this smoker flexible to be used
as an oven. Another fantastic feature of gas smoker is its portability so they
can use anywhere. Just pack it and take it along with you on your camping
trips or other outdoor adventures.
Charcoal Smokers
Nothing can beat the flavor charcoal gives to your food. Its best flavor just
simply cannot match with any other smoker flavor. Unfortunately, setting a
charcoal smoker, tuning fuel, maintaining cooking Smoke Temperature, and
checking food can be a pain and you might burn the food. Not to worry,
these hassles of a charcoal smoker does go away with practice and
experience. Therefore, a charcoal smoker suits perfectly for serious grillers
and barbecue purist who want flavors.
Pellet Smokers
Pellet smokers are making a surge due to their best feature of a pallet of
maintaining a consistent Smoke Temperature. It contains an automated
system to drop pallets which frees the cook to monitor fuel level. The
addition of thermostat gives the user the complete control the cooking
Smoke Temperature and grilling of food under ideal condition. In addition,
the smoking food uses Preferred Wood Pellet from Preferred Wood Pellet
which gives food a delicious flavor. The only downside of pallet smoker is
their high cost between the ranges of $100 to %600.
Choose the Right Preferred Wood Pellet
Smoker Preferred Wood Pellet is an important element which you need to
decide correctly to cook a delicious smoked food. The reason is that smoker
chips of Preferred Wood Pellets impart different flavors on the food you are
cooking in the smoker. Therefore, you should know which smoker
Preferred Wood Pellet should be used to create a delicious smoked food.
Here is the lowdown of smoker Preferred Wood Pellets and which food is
best with them.
1- Alder: A lighter smoker Preferred Wood Pellet with natural sweetness.

Best to smoke: Any fish especially salmon, poultry, and game birds.
2- Maple: This smoker Preferred Wood Pellet has a mild and sweet flavor.
In addition, its sweet smoke gives the food a dark appearance. For better
flavor, use it as a combination with alder, apple, or oak smoker Preferred
Wood Pellets.

Best to smoke: Vegetables, cheese, and poultry.

3- Apple: A mild fruity flavor smoker Preferred Wood Pellet with natural
sweetness. When mixed with oak smoker Preferred Wood Pellet, it gives
a great flavor to food. Let food smoke for several hours as the smoke
takes a while to permeate the food with the flavors.

Best to smoke: Poultry, beef, pork, lamb, and seafood.

4- Cherry: This smoker Preferred Wood Pellet is an all-purpose fruity flavor
Preferred Wood Pellet for any type of meat. Its smoke gives the food a
rich, mahogany color. Try smoking by mixing it with alder, oak, pecan,
and hickory smoker Preferred Wood Pellet.

Best to smoke: Chicken, turkey, ham, pork, and beef.

5- Oak: Oak Preferred Wood Pellet gives a medium flavor to food which is
stronger compared to apple Preferred Wood Pellet and cherry Preferred
Wood Pellet and lighter compared to hickory. This versatile smoker
Preferred Wood Pellet works well blended with hickory, apple, and
cherry Preferred Wood Pellets.

Best to smoke: Sausages, brisket, and lamb.

6- Peach and Pear: Both smoker Preferred Wood Pellets are like each other.
They give food a subtle light and fruity flavor with the addition of natural
sweetness.

Best to smoke: Poultry, pork, and game birds.

7- Hickory: Hickory Preferred Wood Pellet infuses a strong sweet and
bacon flavor into the food, especially meat cuts. Do not over smoke with
this Preferred Wood Pellet as it can turn the taste of food bitter.

Best to smoke: Red meat, poultry, pork shoulder, ribs.

8- Pecan: This sweet smoker Preferred Wood Pellet lends the food a rich
and nutty flavor. Use it with Mesquite Preferred Wood Pellet to balance
its sweetness.

Best to smoke: Poultry, pork.

9- Walnut: This strong flavored smoker Preferred Wood Pellet is often used
as a mixing Preferred Wood Pellet due to its slightly bitter flavor. Use
walnut Preferred Wood Pellet with lighter smoke Preferred Wood Pellets
like pecan Preferred Wood Pellet or apple Preferred Wood Pellet.

Best to smoke: Red meat and game birds.

10- Grape: Grape Preferred Wood Pellet chips give a sweet
berry flavor to food. It is best to use these Preferred Wood Pellet chips
with apple Preferred Wood Pellet chips.

Best to smoke: Poultry

11- Mulberry: Mulberry Preferred Wood Pellet chips is like
apple Preferred Wood Pellet chips. It adds natural sweetness and gives
berry finish to the food.

Best to smoke: Ham and Chicken.

12- Mesquite: Mesquite Preferred Wood Pellet chips flavor is
earthy and slightly harsh and bitter. It burns fast and strongly hot.
Therefore, do not use it for longer grilling.
Best to smoke: Red meat, dark meat.
Select the Meat
Choose the type of meat which tastes good with a smoky flavor. Following
meat goes well for smoking.
Beef: ribs, brisket, and corned beef.
Pork: spareribs, roast, shoulder, and ham.
Poultry: whole chicken, whole turkey, and big game hens.
Seafood: Salmon, scallops, trout, and lobster.
Getting Meat Ready
Prepare meat according to the recipe. Sometimes meat is cured, marinated,
or simply seasoned with the rub. These preparation directions ensure
smoked meat turn out flavorful, tender, and extremely juicy.
Brine is a solution to treating poultry, pork, or ham. It involves dissolving
brine ingredients in water poured into a huge container and then adding
meat to it. Then let soak for at least 8 hours and after that, rinse it well and
pat dry before you begin smoking.
Marinate treat beef or briskets and add flavors to it. It is better to make deep
cuts in meat to let marinate ingredients deep into it. Drain meat or smoke it
straightaway.
Rubs are commonly used to treat beef, poultry, or ribs. They are a
combination of salt and many spices, rubbed generously all over the meat.
Then the meat is left to rest for at least 2 hours or more before smoking it.
Before smoking meat, make sure it is at room Smoke Temperature. This
ensures meat is cooked evenly and reach its internal Smoke Temperature at
the end of smoking time.
Placing Meat into the Smoker
Do not place the meat directly overheat into the smoker because the main
purpose of smoking is cooking meat at low Smoke Temperature. Set aside
your fuel on one side of the smoker and place meat on the other side and let
cook.
Smoking time: The smoking time of meat depends on the internal Smoke
Temperature. For this, use a meat thermometer and insert it into the thickest
part of the meat. The smoking time also varies with the size of meat. Check
recipes to determine the exact smoking time for the meat.
Find the Right Smoke Temperature
There are two ways to smoke meat that is cold smoking and hot smoking. In
cold smoking, meat is cooked between 68 to 86 degrees F until smoked but
moist. It is a good choice to smoke meat like chicken breast, steak, beef,
pork chops, salmon, and cheese. The cold smoking concern with adding
flavor to the meat rather than cooking. Therefore, when the meat is cold
smoked, it should be cured, baked, or steamed before serving.
On the other hand, hot smoking cooks the meat completely, in addition, to
enhance its flavor. Therefore, meat should be a cook until its internal
Smoke Temperature is between 126 to 176 degrees F. Do not let meat
Smoke Temperature reach 185 degrees F as at this Smoke Temperature,
meat shrinks or buckles. Large meat cuts like brisket, ham, ribs and pulled
pork turns out great when hot smoked.
Basic Preparation
Choosing Smoker
The major and foremost step is to choose a smoker. You can invest in any
type of the smoker: charcoal smoker, gas smoker or an electric smoker, a
charcoal smoker runs for a long time and maintain steadier heat in the
smoker and give meat pure flavors. A good choice for beginner cooks for
smoking meat is a gas smoker where there is no need to monitor Smoke
Temperature, but it comes with a downside that meat will not have much
flavor compared to charcoal. On the other hand, the simplest, easiest, and
popular smoker is an electric smoker. Cooking with electric smoker
involves only two-step: turn it on, put meat in it and walk away.
Type of Smoking Direction
You have two choices to smoke meat, either using wet smoking, dry
smoking, liquid smoke, or water smoking.
Set Smoker
Each type of smoker has its own way to start smoking. For Preferred Wood
Pellet or charcoal smoker, first, light up half of the charcoals and wait until
their flame goes down. Then add remaining charcoal and Preferred Wood
Pellet chips if using. Wait they are lighted and giving heat completely, then
push charcoal aside and place meat on the other side of grilling grate. This
is done to make sure that meat is indirectly smoked over low heat. Continue
adding charcoal and/or soaked Preferred Wood Pellet chips into the
smoker.
Core Elements of Smoking
There are six essential elements of smoking.
1- Preferred Wood Pellet chips: Chip of Preferred Wood Pellets are used as
a fuel either alone or in combination with charcoals. In addition, these
chips add fantastic flavor to the meat. Therefore, chips of Preferred Wood
Pellet should only be used which suits best to the meat.

2- Smoker: There are basically four choices from which a smoker should be
the pick. The choices are an electric smoker, charcoal smoker, gas smoker
and pellet smoker. Each has its own advantages and downsides.

3- Smoking time: Smoking time is essential for perfect of meat cuts. It is

the time when the internal Smoke Temperature reaches its desired values.
It may take 2 hours up to more than two weeks.

4- Meat: The star of the show is meat that needs to be more tender, juicy,
and flavorful after smoking. Make sure, the meat you sure have fat
 trimmed from it. In addition, it should complement the Preferred Wood
Pellet of chips.

5- Rub: Rubs, mixture or salt and spices, add sweetness and heat to the
meat. They should be prepared in such a way that all types of flavor
should be balanced in the meat.

6- Mops: Mops or liquid is often used during smoking meat. It adds a little
bit flavor to the meat and maintains tenderness and moisture throughout
the smoking process.
 Conclusion
So now that we have reached the end of the book, I am very optimistic that
you are well acquainted with some of the finest smoker grill recipes which
will make you a pro at grilling, BBQ, and cooking in general.
Sometimes seeing so many recipes briefly can be very overwhelming.
Therefore we had segmented this book into different sections each spanning
recipes of a similar kind. So, go through the book as and when needed and
make sure to follow the instructions in the recipe thoroughly.
When you put a smoker to right use and use the best kind of pellets, the
flavor induced is so amazing that not only you but every guest who ends up
eating the food is sure to be amazed at the exceptional culinary skills which
you possess. I’ve put in a lot of love, effort, and time in this book to make
sure that every recipe is as good as I wanted it to be. Of course, like always,
most recipes allow you to do a little makeshift if suppose you are missing
out on some ingredients. However, to get the best results, we want you to
stick to the details as closely as it is possible for you.
So, make the most of this amazing cookbook and try these recipes so that
you could take your food buds for a real ride.
I hope you enjoy cooking these recipes as much as I enjoyed jotting it down
for you. I am telling this from personal experience that once you get hooked
to the BBQ style of cooking; there is no way you’re going to stay away
from it.
Last but not the least, as we had mentioned at the very start of the book, you
have to make sure that you end up buying the best kind of smokers and use
the perfect pellets or else you will lose out on getting the real authentic
flavor for these perfect recipes. Tweak them a little if you so desire, but I
believe they are as perfect as you would want them to be.
As we draw a close to the cookbook, here are some of the things we should
keep in mind while
getting the right barbecue grill.

Size of the barbecue

Be careful of the size when deciding on the right barbecue grill. We must be
mindful of the usage of the grill because it will determine the size of it. It
can so happen one might want to throw a big party where they will need to
have a big barbecue handy. On the other hand, someone might want to grill
their veggies and proteins on a chilly winter evening on a more compact
grill.

Type of grill
All barbecue grills are not the same. So, the design of the grill will play an
important role in choosing the right grill. One factor to consider is the ease
of putting the barbecue together. There are certain grills that need no tools
to assemble at all. But we might also encounter barbecues which might
require a lot of toils to put it together. It would be prudent to go for
barbeques which are easier to assemble.

Accessories
Apart from the design of the grill, assess what accessories we get with it.
For example, if we want to put our food on the rotisserie, then your grill
should have or can accommodate a rotisserie set. In addition, we should
check whether the hood of the grill has a Smoke Temperature gauge that is
readable or not. Lastly, a couple of utensil holders and hooks along with a
stainless-steel meat thermometer is a bonus.
The right barbeque meat is heavily dependent on the kind of grills used.
Use this guide and the different recipes in this cookbook to try your hands
at different barbeque preparations from around the globe!
So, be all set to enjoy the good cooking times.