Camp Chef Smoker Recipes

Smoking is a technique that’s been around for centuries.

It’s used to impart a unique flavor and texture to food, and it does this by using smoke from burning wood or charcoal as an ingredient in the cooking process.

Smokers come in all shapes and sizes some are small enough to fit on your kitchen countertop, while others are large enough to hold several whole pigs!

But no matter what kind of smoker you have at home, there are plenty of recipes out there that will help you turn out delicious camp chef smoker recipes every time!

Smoked Barbecue Ribs

Ingredients:
2 racks of pork spareribs (about 4 pounds total)
2 cups barbecue sauce, plus more for serving
1 cup apple juice or water

Smoked Beef Brisket

Ingredients:
1 beef brisket (about 10 pounds)
2 cups water
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/4 cup brown sugar, packed
3 cloves garlic, minced or pressed through garlic press

*Note: You can substitute 1 tablespoon liquid smoke if you don’t have any on hand.

Preparing the Brisket:

Place the brisket in a large roasting pan or baking dish with sides at least 2 inches high. Add 1 cup of water and turn to coat all sides of meat thoroughly. 

Cover tightly with foil and refrigerate overnight, turning once during this time period if possible (this will help tenderize your meat). 

Remove from refrigerator 30 minutes before cooking so that it comes close to room temperature before being placed over heat source.

Smoked Salmon

Ingredients
1/2 cup brown sugar
3 tablespoons black pepper, ground
1 teaspoon onion powder
1 teaspoon garlic powder
3 pounds salmon fillets (about 4)

Smoked Pork Shoulder

• Ingredients:

• Pork Shoulder (about 10 pounds)
• 1 cup brown sugar (packed)
• Preparing the Shoulder:

1. Trim off most of the fat from the pork shoulder and cut into two pieces, about 2″ thick each.
2. Place in a large pot and cover with water; bring to a boil over medium heat until tender, about 2 hours for medium-well done meat or 3 hours for well done.
3. Drain, discarding liquid and set aside until cool enough to handle comfortably but still warm enough that you can touch it easily with your hands when handling it later on during preparation process.

Smoked Turkey

Ingredients:

• Turkey (a whole turkey, about 12 pounds)
• 2 cups apple juice or water to cover the bottom of your pan or roaster. You can also use beer if you want to add a little flavor!
• 1/2 cup brown sugar (or maple syrup)
  Preparation:

1. Rinse your turkey inside and out with cold water, then pat dry with paper towels.
2. Rub the inside cavity with salt, pepper and any other seasonings you’d like to use (I used thyme).
3. Place some butter under the skin at each end of the breast; this will help keep it moist while cooking!
4. Wrap any extra butter in foil so that it doesn’t melt during cooking time you’ll be able to spread it back over top once done smoking process has finished without having any liquid leaks out onto meat itself which would make things messy & unappetizing looking, just sayin!

Smoked Vegetables

Ingredients:
2 pounds of assorted vegetables (such as carrots, peppers, potatoes, onions and tomatoes)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil or melted butter (optional)

Preparation:

1. Wash the vegetables thoroughly and cut into large pieces.
2. Place in a large bowl with all other ingredients except for the oil or butter.
3. Toss until well coated. If using butter/olive oil mixture gently toss again so that it coats all sides of each vegetable piece equally well.
4. Place on smoker rack over indirect heat source (no flames) at 225 degrees F for 2 hours until tender but not mushy; stir every 30 minutes during cooking process.

Smoked Cheese

Ingredients

• 1 pound of cheese (your choice, but we suggest a medium-hard cheese like cheddar or Swiss)
• 3 tablespoons unsalted butter, softened
• 1 teaspoon paprika powder
  Preparing the Cheese:

1. Cut the cheese into thin slices and place them on a plate.
2. Put in the freezer for about 30 minutes until they are hard enough to handle but still soft enough that you can bend them without breaking them apart completely. This will help them hold their shape during smoking!

Smoked Fruits

Smoked fruits are a great way to add flavor and texture to your meals. They’re also easy to make, and they can be stored in the refrigerator for up to two weeks.
To prepare the fruit:

• Wash the fruit thoroughly, then pat dry with paper towels or let it air-dry completely before smoking it.
• Cut away any bad spots or bruises on the surface of each piece of fruit, if necessary. This will help ensure that all sides of your fruit get equally smoked during cooking time!

Conclusion

Camp Chef smokers are a great way to enjoy delicious food, and the recipes in this article will help you get started.

Smoking is an ancient cooking method that involves slowly roasting or smoking foods over low heat.

This process adds flavor and tenderness to meats, poultry, fish and vegetables while preserving their natural juices.

The result is tender meat with a smoky flavor that’s perfect for sandwiches or salads or just eating straight off the bone!

The benefits of using Camp Chef smokers include:

• They’re easy to use (no need for charcoal or propane)
• They come with multiple racks so you can cook more than one thing at once
• You can control internal temperatures precisely by regulating airflow through vents on top of each unit