Electric Smoker Cookbook: 100+ Tasty Barbecue Grill Recipes, from Traditional Meats (Pork, Chicken, Beef) to Particular Meats (Venison, Bison, Duck) with Spices, Sauces & Rubs Recipes

By David Walker

Are you a smoked meat lover? do you have an electric smoker and would like to learn how to cook the best types of meat?

 

No matter if you are already a believer or if you need a bit more convincing about the benefits of using an electric smoker, this book will help you see the power this simple kitchen gadget can bring to your culinary artillery.

This book contains:

 

• A few of the first steps you should do before you begin using your electric smoker, including how to "clean" it out
• Easy ways to prepare your favorite grilled meats, sides, and vegetables (but easier)
• How to prepare game meats like pheasant, venison, duck, and bison without losing a sweat
• Simple ways to prepare your own sauces and spices to flavor your meats and add to your cooking repertoire.

 

This book walks you through a myriad of recipes that you can use, which will convince you of the ease, convenience, and versatility of the electric smoker.

Its chock full of recipes that can help you use your electric smoker every day of the week or to pull it out for special occasions. With concise and easy-to-understand recipes, this recipe booker is wonderful for the beginner or expert smoker.

 

Do not waste time wishing you knew how to use your electric smoker. This book will break you in using the electric smoker the right way without you loosing any sleep or experiencing cooking horror stories! Let's get smoking!

• Language: English
• Publisher: BM eCommerce Management
• Release date: Mar 29, 2020
• ISBN: 9781393803331

David Walker

Inspired by his two kids, studio dog, and a lifelong love of drawing and painting, David Walker has illustrated nearly 50 books in his career and has no intention of slowing down. To see more of David’s work, please visit his website at www.davidwalkerstudios.com or follow him on Instagram at davidwalkerstudios.  

Book preview

Electric Smoker Cookbook

100+ Tasty Barbecue Grill Recipes, from Traditional Meats (Pork, Chicken, Beef) to Particular Meats (Venison, Bison, Duck) with Spices, Sauces & Rubs Recipes

David Walker

© Copyright by David Walker - All rights reserved

No part of this guide may be reproduced in any form without permission in writing from the publisher except in the case of brief quotations embodied in critical articles or reviews.

Legal & Disclaimer

The information contained in this book and its contents is not designed to replace or take the place of any form of medical or professional advice; and is not meant to replace the need for independent medical, financial, legal or other professional advice or services, as may be required. The content and information in this book has been provided for educational and entertainment purposes only.

The content and information contained in this book has been compiled from sources deemed reliable, and it is accurate to the best of the Author's knowledge, information and belief. However, the Author cannot guarantee its accuracy and validity and cannot be held liable for any errors and/or omissions. Further, changes are periodically made to this book as and when needed. Where appropriate and/or necessary, you must consult a professional (including but not limited to your doctor, attorney, financial advisor or such other professional advisor) before using any of the suggested remedies, techniques, or information in this book.

Upon using the contents and information contained in this book, you agree to hold harmless the Author from and against any damages, costs, and expenses, including any legal fees potentially resulting from the application of any of the information provided by this book. This disclaimer applies to any loss, damages or injury caused by the use and application, whether directly or indirectly, of any advice or information presented, whether for breach of contract, tort, negligence, personal injury, criminal intent, or under any other cause of action.

You agree to accept all risks of using the information presented inside this book.

You agree that by continuing to read this book, where appropriate and/or necessary, you shall consult a professional (including but not limited to your doctor, attorney, or financial advisor or such other advisor as needed) before using any of the suggested remedies, techniques, or information in this book.

Table of Contents

Introduction

Pork Recipes

Smoky Pork Chops

Pork Butt

Pork Tenderloin

Smoked Pork Steaks

Bacon Wrapped Pork Chops

Beef Recipes

Beef Brisket

Smoked Roast Beef

Smoked Corned Beef

Smoked Beef Jerky

Smoked Prime Rib

Sausages Recipes

Portuguese Milk Sausage: Linguicia

Stuffed, Bacon-Wrapped Sausage

Smoked Italian Sausage

Smoked Bratwurst Links

Easy Sausage & Peppers

Chicken Recipes

Smoky Whole Chicken

Smoky Bourbon Chicken

Dry Rub Chicken Breasts

Hickory Smoked Chicken Wings

Smoked Applewood Chicken

Ham Recipes

Double Smoked Ham with Glaze Made of Honey

Classic Smoked Ham

Bourbon and Apple Glazed Ham

Mustard, Pomegranate Molasses, and Black Pepper Ham

Smoked Ham with Honey-Orange Glaze

Bison Recipes

Bison Smoked Tip Roast

Dry Rub Roast Bison

Bison Baby Ribs

Smoky Mesquite Bison Chuck Roast

Bison Burgers

Frog Recipes

Smoked Frog Legs

Smoked BBQ Frog Legs

Smoky Frog Leg Skewers

Caramelized Frog Legs

Spicy Frog Legs

Duck Recipes

Classic Smoked Duck Breast

Tea Smoked Duck

Sweet-Spicy Duck Breast

Hoisin Barbeque Smoked Duck

Venison Recipes

Smoked Venison

Citrusy Smoked Venison

Barbecue Smoked Venison

Venison Salami

Hotty Hot Venison

Pheasant Recipes

Smoked Pheasant

Mushroom Gravy and Smoked Pheasant

Bacon-Wrapped Pheasant

Smoked Pheasant and Soy-Peanut Glaze

Sriracha Smoked Pheasant

Turkey Recipes

Ultimate Smoked Turkey

Bourbon Smoked Turkey

Garlic Smoked Turkey

Apple Pecan Turkey Breast

BBQ Garlic Smoked Turkey

Seafood & Fish Recipes

Easy Smoked Fish

Brown Sugar Smoked Salmon

Dill and Garlic Smoked Salmon

Smoked Shrimp

Smoked Filets of Rainbow Trout

Vegetable & Side Dishes

Smoky Brussels Sprouts with BBQ Glaze and Bacon

Easy Smoked Veggies

Stuffed Pulled Pork Peppers

Smoked Dinner Rolls

Smoky Acorn Squash

Smoked Asparagus

Smoked Corn

Sauce & Rubs Recipes

Barbecue Sweet Rub

Ranch Mix

Easy, Tasty Blend

Mopping Sauce, Carolina Style

Simple Barbecue Sauce

Barbecue Sauce, Jamaican Style

Best Smoker Sauce

Eggs Recipes

Basic Smoked Hard-Boiled Eggs

Smoked Jalapeno Eggs

Deviled, Smoky Eggs

Smoked Scotch Barbecue Eggs

Recipes

Smoked Mac and Cheese

Smoky Maple Pecans

Smoky Almonds

Basic Smoked Tofu

Smoked Garlic Nuts

Recipes

Alinazik Kebab

Baingan Bhaja

Smoked Chipotle

Spicy Smoked Pineapple Hot Sauce (Similar to Crazy Good)

Smoked Salmon Dip or Poacher’s Relish

Smoked Garlic

Smoked Plums

5. Stuffed Smoked Apples

Grilled Pineapples

Beverage Recipes

Jallab Drink

Lapsang Souchong Tea Leaves

Rauchbier

Spices Recipes

Liquid Smoke

Merkén

Smoked Paprika

Smoked Salt

Conclusion

Introduction

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Congratulations on securing your electric smoker! Whether you are a beginner or an expert smoker, the electric smoker is a convenient way to bring smoker recipes to life. The following chapters will discuss all the different recipes you can try in your smoker—from meats to vegetables to spices to desserts! If you use the recipes as templates and add your imagination, the culinary possibilities are limitless!

Before you begin, familiarize yourself with the working parts of your electric smoker by reading your manufacturer’s manual. Important components you should familiarize yourself with include your drippings tray, water bowl, and digital controller pad. Understanding how these work together will ensure that your food does not come out dry and tasteless.

After you understand how the parts work, the next thing is to season your electric smoker. This step is basically cleaning out your cooker before you begin cooking. Next, you will want to decide which wood chips to use when you cook your foods. There are a lot of different wood chips that you can use—and once you figure out your preference, you can have fun playing around with the different flavors based on the wood chips that you utilize. Some people like to soak their wood chips in water before they use them, while other people prefer the opposite. As you experiment with both techniques, you will be able to decide which way works best for you.

The rule of thumb is that if you decide to use wet wood chips while cooking, be sure to smoke them at least an hour before cooking. Wood chips you can choose from include, hickory, maple, birch, juniper, oak, and beech wood chips, to name