Hey Smoker, Let's Get Cooking!!

Recipes That Will Make You Buy A Smoker Right Away! (If You Don't
Already Have One!)

BY: Keanu Wood

Copyright © 2021 by Keanu Wood. All Rights Reserved.

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 Table of Contents
Introduction
(1) Smoked Italian Sausage
(2) Bourbon Smoked Wings with Applewood
(3) Hickory Smoked Green Beans
(4) Mesquite Smoked Pulled Pork
(5) Spiced Smoked Turkey Fajita
(6) Mesquite Smoked Capon
(7) Smoked Trout Toasts
(8) Smoked Lobster Tails
(9) Tangy Smoked Meatloaf
(10) Smoked Cheese
(11) Pulled Smoked Duck
(12) Cherry Wood Smoked Whole Chicken
(13) Smoked Vegetables
(14) Smoked Apple Crumble
(15) Smoked Pork Pulled Butt
(16) Smoked Potato Salad
(17) Smoked Tomato Bruschetta
(18) Classic Spiced Rubbed Brisket
(19) Asian-Style Smoked Ribs
(20) Smoked Mac and Cheese
(21) Smoked Buttery Corn on the Cob
(22) Smoked Rack of Pork
(23) Smoked Baked Beans with Pulled Pork
(24) Pineapple Smoked Ham
(25) Smoked Deviled Eggs
(26) Bacon Loaf
(27) Smoked Bacon Wrapped Pineapples
(28) Smoked Whole Salmon
(29) Brown Sugar Smoked Salmon
(30) Honey Brined Smoked Whole Turkey
Afterthought
Biography
 Introduction

I know that you love smoking your dishes, I do too! But while smoking dishes is an exciting art of cooking that we
all love, there are some big mistakes that people make while smoking their dishes.
These mistakes include the following;
Overcooking your dishes.
Overconfidence in a smoker timer.
Using too much open fire.
Over spicing the dishes you want to smoke.
Overheating the smoker before placing your food item on it or in it.

Making the mistakes does not only damage the dishes you smoke, but it also reduces the flavor and taste of the
dishes!
To help you achieve a perfect smoking experience, I have decided to help you with a cookbook that will help stop
you from making any mistakes while you are smoking your vegetables or meats!
Get this cookbook now and watch your smoking story change for the better!!!
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
 (1) Smoked Italian Sausage

The next time you want to have some Italian sausages, try smoking them for a bit and expect the awesomeness that
awaits you.
Makes: 6
Duration: 10 mins
Total Prep Time: 3 hrs.
Ingredients List:
3 cups hickory wood chips, soaked in water for 1 hour and drained
2 lb. fresh Italian sausage
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker on indirect heat to 250 F and fill the wood pan with wood chips.
2. Arrange the sausages on the grates with ½ -inch intervals. Close the lid and smoke the sausages for 3 hours until
an internal temperature of 165 F is reached.
3. Put the sausages on a plate and serve warm.
 (2) Bourbon Smoked Wings with Applewood

The warm and spicy aroma of applewood is excellent for chicken wings. Think of the upcoming games, and rather
than having the regular buffalo wings with friends, these perfectly smoked and tender wings serve as the right
replacement.
Makes: 10 to 15
Duration: 10 mins
Total Prep Time: 1 hr. 30 mins
Ingredients List:
For the Wings:
20 whole chicken wingettes
Salt and black pepper to taste
2 tablespoons vegetable oil
A splash of bourbon for the drip pan
6 cups applewood chips, soaked in water for 1 hour and drained

For the Lemon Honey Sauce:

2 lemon, juiced + 2 tablespoons lemon zest
⅓ cup honey
2 tablespoons fresh ginger, grated
Salt and black pepper to taste
3 tablespoons bourbon whiskey
2 tablespoons fresh mint, chopped
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Rinse the chicken with water, pat dry, and then season on all sides with salt and black pepper. After, drizzle the
vegetable oil all over.
2. Preheat the smoker to 225 F with indirect heat. Fill the water pan with some water and a splash of bourbon and
fill the wood pan with some wood chips.
3. Arrange the chicken on the grill grate set over indirect heat over a drip pan. Close the lid and smoke for 1 ½
hours while filling the wood pan when the wood chip burns out.
4. Meanwhile, mix all the ingredients for the sauce in a medium bowl and set aside.
5. In the last 30 minutes of the cook, baste the chicken with some lemon sauce and continue cooking until the time
is up.
6. Transfer the chicken to serving plates, toss with the remaining lemon honey sauce and serve warm with sour
cream.
 (3) Hickory Smoked Green Beans

This is a side dish excellent for all meat dishes.

Makes: 6
Duration: 5 mins
Total Prep Time: 3 hrs.
Ingredients List:
4 cups hickory wood chips, soaked in the water about 1 hour and drained
6 (15 oz.) cans green beans
1 small red onion, chopped
Salt and black pepper to taste
2 garlic cloves, minced
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker to 250 F on indirect heat and fill the wood pan with some wood chips.
2. In a large foil pan, mix the remaining ingredients and place the pan on the grates.
3. Close the lid and smoke the green beans for 2 to 3 hours.
4. Take the pan off the grates and serve the green beans warm.
 (4) Mesquite Smoked Pulled Pork

You will love a bite of this for lunch. I find lunch to be the most delectable meal of the day because it satisfies me
so well after a busy morning of hard work.
Makes: 6
Duration: 5 mins
Total Prep Time: 5 mins
Ingredients List:
For the Spice Rub:
2 heaping tablespoons garlic powder
2 heaping tablespoons onion powder
4 heaping tablespoons brown sugar
4 heaping tablespoons paprika
2 heaping tablespoons black pepper
2 heaping tablespoons fine salt
2 heaping tablespoons dried oregano
2 heaping tablespoons ground cumin
2 heaping tablespoons ground coriander

For the Pork:

6-8 lb. pork butt, bone-in
2 cups mesquite wood chips, soaked in water for 1 hour and drained

For the Basting Sauce:

2 tablespoons spice rub
1 tablespoon brown sugar
1 cup apple cider vinegar
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a medium bowl, mix the rub’s ingredients and season the pork generously with the mixture, making sure to
press the spice well onto the meat. Cover the meat with plastic wrap and marinate in the refrigerator overnight.
2. Meanwhile, mix the sauce’s ingredients in a small bowl and set aside.
3. Preheat the smoker to 225 F with direct heat and fill the wood pan with the wood chips. Also, prepare some water
in the water pan.
4. Remove the meat from the fridge to return to room temperature.
5. Place the meat on the grill grate (fat side up.) Next, close the lid and cook until it reached the temperature of 140
F. Then, brush the meat every 30 minutes with the sauce until cooked to the temperature of 165 F. Also, replenish
the wood chips as it burns to your desired smoke level.
 (5) Spiced Smoked Turkey Fajita

I usually have chicken fajitas when pan-frying my chicken pieces, but when I have the time to smoke some foods,
for example, over the weekend, I make sure to smoke some turkey for fajitas. It tastes better, and the smoking
process helps tenderize the turkey strands well while infusing a flavor that is unique to fajitas.
Makes: 4
Duration: 15 mins + overnight marinating
Total Prep Time: 1 ½ hrs.
Ingredients List:
For the Rub:
2 teaspoons ancho chili powder
1 teaspoon garlic powder
1 teaspoon pepper, cracked
1 teaspoon salt
1 teaspoon cumin powder

For the Turkey Fajitas:

 2 skinless turkey breasts
3 cups dry mesquite wood chips, soaked in water for 1 hour and drained
4 (8 x 9 inches) tortilla wrappers
2 cups red and yellow bell peppers, thinly sliced
2 tablespoons fresh cilantro, chopped, for garnishing
2 cups guacamole
2 limes, cut into wedges
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a medium bowl, mix the rub’s ingredients and season the turkey breasts thoroughly on all sides. Place the
turkey in a large zipper bag and marinate in the refrigerator overnight.
2. The next day, preheat the smoker for indirect smoking to 220 F, place some wood chips in the wood pan and fill
the water pan with some water.
3. Once smoking, place the turkey breasts on the grill grates indirectly to the fire and close the lid. Cook for 1 ½
hours while adding onto the wood chips every thirty minutes if necessary, until the turkey reaches an internal
temperature of 160 F.
4. Remove the turkey from the smoker, wrap tightly in foil and sit for 15 to 20 minutes before slicing into fajita
slices.
5. Also, wrap the tortillas in foil and place on the warm grates for 2 minutes.
6. Lay the tortillas on a flat surface (unwrapped) and top with the turkey, bell peppers, cilantro, and guacamole.
Squish some lime juice on top and wrap the tortillas.
7. Serve warm with some sour cream.
 (6) Mesquite Smoked Capon

Just tweaking up the flavor of chicken a little, we arrive at something worth for a party. Let’s dig in.
Makes: 8 to 10
Duration: 13 hrs. 10 mins
Total Prep Time: 5 hrs.
Ingredients List:
1 (6 lb.) fresh Capon

For the Marinade:

½ cup olive oil
¼ cup fresh lemon juice
2-3 tablespoons Sriracha sauce
2 teaspoons paprika
½ teaspoons cumin, ground
¼ cup fresh orange juice
¼ cup red wine vinegar
2 tablespoons fresh parsley, chopped
2 teaspoons fresh ginger, grated
1 teaspoon fresh thyme, chopped
1 tablespoon garlic, minced
6 cups mesquite wood chips, soaked in water for 1 hour and drained

For the Stuffing:

2 tablespoons unsalted butter
½ cup medium yellow onion, diced
¼ cup red bell pepper, deseeded and chopped
2 teaspoons garlic, finely chopped
1 cup canned corn kernels, drained
2 cups day-old cornbread, cut into ½ inch cubes
2 teaspoons fresh thyme, chopped
Salt and black pepper to taste
 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Pat the capon dry with a paper towel and set aside.
2. In a medium bowl, mix all the marinade’s ingredients and rub the capon generously with the mixture. Put the bird
in a large zipper bag and marinate in the refrigerator for 12 hours.
3. When ready to cook, remove the capon from the fridge and allow sitting to room temperature. Remove the
chicken from the bag and season in and out with salt. Set aside.
4. Make the stuffing: melt the butter in a medium skillet and sauté the onion and bell pepper until softened, 3
minutes, mix in the garlic and cook until fragrant, 30 seconds. Stir in the corn kernels, cornbread, and season with
the thyme, salt, and black pepper. Cook for 3 minutes and then turn the heat off.
5. Fill the cavity of the bird with the stuffing mix and tie the legs and wings firmly with butcher’s twine to hold
well.
6. Preheat the smoker to 350 F with hardwood charcoal for indirect heat, fill the water pan with water, and position
beneath the grate where the chicken will sit. As well, fill the wood pan with some wood chips.
7. Place the chicken on the grate above the water pan, close the lid and cook the chicken for 4 to 5 hours or until an
internal temperature of 170 F is reached.
8. Remove the chicken afterwards, allow sitting for 20 minutes before carving and serving.
 (7) Smoked Trout Toasts

When will you have this? Brunch, lunch, or dinner? It looks really good for a pamper.
Makes: 4
Duration: 10 mins
Total Prep Time: 10 mins
Ingredients List:
For the Smoked Trout:
4 rye loaf slices
2 tablespoons fresh chives, chopped
1 pinch black pepper
½ cup mayonnaise
½ lemon, juiced + 1 teaspoon zest
2 tablespoons fresh dill, chopped
1 pkg (150 g) pre-smoked rainbow trout
Lemon slices

Garnishes
1 mini cucumber, thinly sliced
1 tablespoon chopped fresh chives
2 cherry tomatoes, thinly sliced
1 large hard-cooked egg, peeled and sliced
1 radish, thinly sliced
Watercress
Dill sprigs
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Toast the bread on both sides until light brown and lay on clean flat surface.
2. In a medium bowl, mix the mayonnaise, chives, lemon juice, lemon zest, dill, and black pepper. Spread the
mixture on the top side of each toast and arrange the smoked trout on top.
3. After, garnish with the egg, cucumber, tomato, radish, watercress, chives, and dill.
4. Enjoy immediately.
 (8) Smoked Lobster Tails

There is nothing perfect like these smoked lobster tails grilled with a special sauce. Let’s get to making them
happen!
Makes: 6
Duration: 10 mins
Total Prep Time: 30 mins
Ingredients List:
6 lobster tails
¼ cup butter, melted
4 garlic cloves, minced
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker on indirect heat to 225 F.
2. Use kitchen scissors to cut open the lobster tails and release the lobster meat from inside the shell by running
your fingers between the shell and meat.
3. Mix the butter with garlic and brush the mixture on the lobster meat inside the shell.
4. Place the lobster on the grates, close the lid, and smoke until an internal temperature of 130 to 145 F is reached.
5. Remove from the heat onto serving plates. Slide a fork beneath the meat in the shell and carefully lift the meat
onto the shell.
6. Brush with some more garlic butter and serve immediately.
 (9) Tangy Smoked Meatloaf

This is one dish of a full dinner meal. Each person gets a fat portion of meat with their salad, sautéed potatoes,
pasta, or your preferred serving. The taste is great and right for many taste buds.
Makes: 6 to 8
Duration: 10 mins
Total Prep Time: 2 hrs. 45 mins
Ingredients List:
For the Tangy BBQ Sauce:
1 tablespoon Sambal Olenek chili paste
5 cups tomato ketchup
½ tablespoons black pepper
2 cups cider vinegar
½ tablespoons garlic powder
½ cup molasses
1 ½ cups brown sugar
⅓ cup soy sauce
½ tablespoons onion powder
1 ½ cups water
1 tablespoon Worcestershire sauce
1 cup pineapple juice

For the Meatloaf:

¼ cup Dijon mustard
1 ½ lb. beef, ground
2 tablespoons salt
1 cup Panko breadcrumbs
1 ½ tablespoons black pepper
4 large eggs
1 tablespoon onion powder
1 ½ tablespoons garlic powder
 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Combine all the ingredients for barbecue sauce with 1 ½ cups of water in the medium pot and bring to a boil.
After, simmer around 45 minutes or until the sauce boils down and thickens.
2. Preheat the smoker to 325 F.
3. In a large bowl, combine all the meatloaf’s ingredients with ½ cup of the ready barbecue sauce until well
combined.
4. Press the mixture into the medium loaf pan, place the pan on the grates, cover the lid and cook around 2 hours 45
minutes or until the meatloaf reaches an internal temperature of 160 F.
5. Remove the meatloaf from the oven, allow sitting for 5 minutes before slicing and serving with the remaining
BBQ sauce.
 (10) Smoked Cheese

This is the perfect way to upgrade the aroma and taste of cheese. It serves well with all dishes.
Makes: 24
Duration: 5 mins
Total Prep Time: 3 hrs.
Ingredients List:
Blocks of Cheeses:
Mozzarella, cheddar, Colby, muenster, Swiss, and provolone
4 cups mesquite wood chips, soaked in water for 1 hour and drained
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker on indirect heat to 90 F and fill the wood pan with some wood chips to smoke the smoker.
2. Cut the cheeses into 4 x 4 x 2 inches and arrange them on the grill. Smoke the cheese at 90 F for 3 hours to
prevent melting.
3. Transfer the cheeses to a plate and use as desired.
 (11) Pulled Smoked Duck

We all love duck confit, don’t we? However, sometimes, taking raw pieces of duck meat and smoking them up into
the burger-worthy meat is the best way to take out the right flavor from duck meat.
Makes: 15 to 20
Duration: 35 mins
Total Prep Time: 4 hrs.
Ingredients List:
1 teaspoon granulated sugar
1 teaspoon salt
1 teaspoon raw sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 duck legs
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a medium bowl, mix all the spices and sugars, and rub the mixture all over the duck legs. Allow sitting while
preheating the smoker.
2. Preheat the smoker to 225 F and smoke the meat (bone side down) for 4 hours.
3. Transfer the meat to a clean, flat surface and allow sitting for 30 minutes.
4. Remove the skin from the duck, reserve the crispy parts and then, using a fork, pull the meat into strands. Chop
the crispy skin and to the strands.
5. Use the meat on sandwiches, burgers, salads, etc.
 (12) Cherry Wood Smoked Whole Chicken

When you’re not in the mood for rotisserie chicken in the oven, this dish will serve as the perfect alternative.
Makes: 6
Duration: 5 mins
Total Prep Time: 5 mins
Ingredients List:
¼ cup Worcestershire sauce
5 garlic cloves, smashed
2 dried bay leaves
1 cup fine salt
¼ cup molasses
¼ cup granulated sugar
Black pepper, freshly cracked
3 (4 lb.) whole chicken
2 cups bourbon
4 cups cherry wood chips
4 cups water
Vegetable oil for coating
Salt to taste
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a large pot, mix all the ingredients up to the whole chicken and set the pot over high heat. Stir until the sugar
and salt dissolve, then turn the heat off and allow the brine to cool completely.
2. Pour the brine into a large bucket and invert the chicken to be wholly submerged in the brine. Place the bucket in
the refrigerator and brine the chicken for 24 hours.
3. Also, soak the wood chips in the bourbon and water overnight and drain afterwards.
4. The next day, remove the chicken from the brine and pat dry with paper towels. Season all around with salt,
black pepper, and rub the vegetable oil all around.
5. Preheat the smoker with hardwood charcoal for indirect heat, fill the water pan with water and position beneath
the grate where the chicken will sit. As well, fill the wood pan with some wood chips.
6. Place the chicken on the grate above the water pan, close the lid and cook the chicken for 4 to 5 hours or until an
internal temperature of 160 F is reached.
7. Remove the chicken afterwards, allow sitting for 20 minutes before carving and serving.
 (13) Smoked Vegetables

Grab all your favorite vegetables and smoke some goodness out of them.
Makes: 6
Duration: 10 mins
Total Prep Time: 2 hrs.
Ingredients List:
1 cup pecan wood chips, soaked in water for 1 hour and drained
1 large corn ear, cut into 1-inch pieces
1 small red onion, cut into wedges
1 small yellow bell pepper, cut into wedges
1 medium yellow squash, cut into ½ -inch thick slices
2 tablespoons vegetable oil
1 small red bell pepper, cut into wedges
2 tablespoons vegetable seasoning
1 cup white button mushrooms, halved
1 small green bell pepper, cut into wedges
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker on indirect heat to 225 F and fill the wood box with wood chips. Close the lid and heat until
smoky.
2. In a large bowl, mix all the remaining ingredients and skewer the vegetables in no particular order.
3. Lay the vegetable skewers on the grill grates and close the lid. Smoke on high heat for 10 minutes and then
reduce the heat to medium.
4. Cook for 2 hours while turning halfway and filling the wood chips as they burn.
5. Transfer the vegetables to serving plates when ready and enjoy afterwards.
 (14) Smoked Apple Crumble

A dessert on your smoker! How awesome?

Makes: 6
Duration: 15 mins
Total Prep Time: 15 mins
Ingredients List:
For the Filling:
1 cup + 1 ½ teaspoons plain flour
½ cup white sugar
½ teaspoons cinnamon powder
½ teaspoons nutmeg powder
4 - 5 medium Macintosh apples, peeled, cored and sliced into ¼ -inch wedges

Crumble
1 cup rolled oats
¼ teaspoons baking powder
1 cup brown sugar
¼ teaspoons baking soda
½ cup butter, melted
Ice cream (optional)
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker to 180 F.
2. Combine all the filling’s ingredients in a medium bowl and divide the mix between 4 medium ramekins.
3. In another bowl, mix the oats, baking powder, brown sugar, and baking soda. Mix in the butter until crumbly and
then divide the mixture on top of the filling in the ramekins.
4. Preheat the smoker to 180 F and place the ramekins on the grates. Close the lid and bake the crumble for 1 hour
or until the tops are golden brown and the apples tender.
5. Transfer the ramekins to a flat surface to cool slightly and enjoy the crumble with ice cream.
6. Enjoy!
 (15) Smoked Pork Pulled Butt

This is essential for pork tacos that will fill you well up for lunch.
Makes: 12
Duration: 10 mins
Total Prep Time: 5 hrs.
Ingredients List:
4 lb. pork butt
½ cup all-purpose BBQ rub
4 cups hickory wood chips, soaked in the water for 1 hour and drained
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Season the pork butt on all sides with the BBQ rub, wrap the meat with plastic and marinate in the refrigerator for
one day.
2. When ready to cook, remove the pork from the fridge, wrap, and allow sitting to return to room temperature.
Also, preheat the smoker on indirect heat for 250 F and fill the wood box with wood chips.
3. Place the pork on the grate indirect to heat and position a water pan beneath the meat. Close the lid, cook the pork
for 5 hours or until an internal temperature of 200 F is reached.
4. Remove the pork off the grate, wrap in foil and allow sitting for 20 minutes.
5. Afterwards, use two forks to pull the pork into strands and use for your favorite taco recipe.
 (16) Smoked Potato Salad

These are smoked baby potatoes tossed with savory seasoning and a mixture of herbs for the perfect weekend
serving.
Makes: 6
Duration: 10 mins
Total Prep Time: 1 hr.
Ingredients List:
2 cups mesquite wood chips, soaked in water for 1 hour and nicely drained
¼ cup olive oil, divided
1 ½ lb. small potatoes, rinsed well
Salt and black pepper to taste
1/3 cup kalamata olives, sliced and pitted
2 scallions, thinly sliced
2 tablespoons fresh parsley, chopped
1 tablespoon red wine vinegar
2 teaspoons celery seeds
1 teaspoon Dijon mustard
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker on indirect heat to 400 F and fill the wood pan with some wood chips.
2. In a large foil pan, mix the potatoes, olive oil, salt, and black pepper. Place the pan on the grates, cover the lid
and smoke for 1 hour or until the potatoes are tender.
3. Transfer the potatoes to a large salad bowl afterwards and toss with the remaining ingredients.
4. Serve the salad warm.
 (17) Smoked Tomato Bruschetta

Did you think that your next bruschetta will be coming from your smoker, not from your toast machine or skillet?
Well, let me show you how to do it. And the flavor is better than the regular.
Makes: 10 to 12
Duration: 10 mins
Total Prep Time: 22 mins
Ingredients List:
3 cups Mesquite woodchips soaked in water for 1 hour and drained
6 large ripe tomatoes, washed, quartered and deseeded
1 fresh thyme sprig
1 teaspoon dried chili flakes
2 shallots, thinly sliced
2 tablespoons olive oil
Salt and pepper to taste
A splash of balsamic vinegar
½ cup fresh basil leaves, torn
1 baguette, sliced into ¼ inch rounds
2 garlic cloves, thinly sliced
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker for indirect heat and fill the wood pan with some soaked wood chips.
2. Meanwhile, in a medium bowl, season the tomatoes with the thyme, chili flakes, shallots, olive oil, salt, and black
pepper.
3. Place the tomato quarters on the grill grate, close the lid and smoke for 15 to 20 minutes or until the tomatoes are
slightly dried.
4. Remove the tomatoes, tear off the skin and cut into bite-size pieces. Transfer the tomatoes to a bowl and mix with
the balsamic vinegar and basil. Set aside to season.
5. Meanwhile, place the bread slices on the grill grates and toast on both sides for 1 minute per side or until golden
brown.
6. After, rub the bread slices on both sides with the garlic and sit on a serving platter.
7. Top with the tomato mix and enjoy immediately.
 (18) Classic Spiced Rubbed Brisket

This dish will satisfy everyone with a barbecue. It is a classic from Texas, and we can’t get enough of its well-
seasoned strands.
Makes: 15 to 18
Duration: At most 24 hrs.
Total Prep Time: 8 ½ hrs.
Ingredients List:
For the Spice Rub:
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
3 tablespoons ancho chile powder
2 tablespoons salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder

For the Meat:

8 - 10 lb. brisket, untrimmed
3 cups oak wood chips soaked in water for at least 1 hour
2 cups apple juice, in a spray bottle
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Mix all the spice ingredients in a medium bowl and rub the meat all sides with the spice mixture. Wrap the meat
with plastic wrap and marinate in the refrigerator for 4 to 24 hours.
2. An hour before smoking, remove the brisket from the refrigerator and the plastic wrap.
3. At the same time, preheat the smoker to 225 F with hardwood charcoal and a few handfuls of the soaked oak
wood.
4. Place the meat (fat side up) on the grate, close the smoker, and cook for at least 4 hours while opening the lid
every 1 or 2 hours and spraying the meat with apple juice. Also, pour some apple juice in the water pan while
cooking.
5. When the brisket reaches an internal temper of 165 F to 170 F, wrap the meat in foil and cook further for another
3 ½ to 4 ½ hours or until the meat reaches an internal temperature of 185 F.
6. Remove the brisket from the grate, allow sitting for 20 minutes, and slice afterwards.
7. Enjoy with toasts and pickles onions, and your favorite BBQ sauce.
 (19) Asian-Style Smoked Ribs

With the right combination of Asian spices, your ribs are sure to be a banger. With the sesame sauce crusting,
you’re up for amazing moments.
Makes: 10 to 12
Duration: 10 mins + overnight marinating
Total Prep Time: 4 hrs.
Ingredients List:
2 (8 racks) beef ribs
9 cups applewood chips, soaked in cold water for 1 hour

For the Rub:

4 teaspoons Chinese five-spice powder
1 tablespoon lightly packed brown sugar
2 teaspoons red chili flakes
2 tablespoons salt
1 tablespoon black pepper

For the Sauce:

¼ cup dry sherry
2 cups Hoisin sauce
3 oranges, juiced
2 tablespoons ginger, freshly grated
1 ½ tablespoons garlic, chopped
2 tablespoons sesame seeds
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a small bowl, mix all the rub ingredients and work this mixture onto all sides of the ribs while pressing firmly
onto the meat. Place the ribs in a large zipper bag, seal, and marinate overnight in the refrigerator.
2. The next day, remove the ribs from the fridge and allow cooling to room temperature. Preheat the smoker to 220
F with hardwood charcoal and the wet wood placed in the wood pan.
3. Meanwhile, in a medium bowl, mix all the sauce’s ingredients and set aside for basting.
4. Fill the water pan with some water and place the ribs on the grill grate. Close the lid and cook the ribs for 2 ½
hours. After, baste the ribs on all sides with the sauce, close the lid and continue cooking for 1 hour while topping
the wood and water compartment as needed.
5. When the meat on the ribs can be pulled off the bone effortlessly, the food is ready.
6. Transfer the ribs to a flat surface, wrap with foil, and allow sitting for 20 minutes before cutting and serving.
7. Serve with the remaining sauce.
 (20) Smoked Mac and Cheese

Infuse some smoky flavors into your mac and cheese the next time, and you will be grateful that you did.
Makes: 4
Duration: 10 mins
Total Prep Time: 2 hrs. 30 mins
Ingredients List:
16 oz. elbow macaroni
¼ cup plain flour
3 cups milk
¼ cup butter
8 oz. cream cheese, cut into small chunks
4 cups mixed cheese, grated
Black pepper to taste
Cooking spray
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a large pot, cook the macaroni in 4 cups of slightly salted water over medium heat until al dente. Drain and set
aside.
2. Melt the butter in a large pan over medium heat and whisk in the flour until well combined. Cook for 2 minutes
or until bubbly and slightly brown.
3. Whisk in the milk and bring to a boil for 5 minutes until thickened. After, stir in the cream cheese until melted.
4. Turn the heat off and mix in the grated cheese until melted and fold in the macaroni until well distributed. Season
with black pepper.
5. Lightly grease a foil baking pan with cooking spray and transfer the macaroni mixture to the pan.
6. Preheat the smoker on indirect heat for 225 F, place the pan on the grill grates, close the lid and cook for 2 hours
until crisped and nicely golden on top.
7. Take the pan off the grate and enjoy!
 (21) Smoked Buttery Corn on the Cob

We won’t have this vegetable dish any other way if we are talking about smoking recipes. It is a necessary addition
to any barbecue platter, so let me show you how it is done.
Makes: 6
Duration: 4 hrs. 5 mins
Total Prep Time: 60 mins
Ingredients List:
6 corn ears, husk on
¼ cup butter, melted
1 tablespoon light brown sugar
1 teaspoon paprika
½ teaspoons salt
1 teaspoon onion powder
½ teaspoons garlic powder
3 scallions, thinly sliced
3 cups applewood chips, soaked for 1 hour and drained
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Add the corn with husk on into a large pot, fill with water, and set aside to soak for 4 hours.
2. After, preheat the smoker on indirect heat to 225 F.
3. Remove from the water, take off the husk, and pat the corn dry.
4. In a small bowl, mix the remaining ingredients up to the wood chips and brush the corn on all sides with the
mixture. Also, load the wood chips in the wood pan.
5. Once the smoker begins to smoke, place the corn on the grates, close the lid and cook for 60 minutes, turning
once after 30 minutes.
6. Remove the corn onto serving plates, garnish with more scallions, and serve warm.
 (22) Smoked Rack of Pork

Smoked Rack of Pork can be served for a romantic dinner. Enjoy the unique flavor that wait for you to try.
Makes: 6
Duration: 10 mins + overnight marinating
Total Prep Time: 3 hrs.
Ingredients List:
1 (6 lb.) pork loin roast, bone-in
2 tablespoons rosemary, freshly chopped
1 tablespoon garlic, chopped
2 lemons, zested
Salt and black pepper to taste
¼ cup olive oil
6 cups cherry wood chips, soaked in water for 1 hour
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Pat dry the pork rack and set aside.
2. In a small bowl, mix the rosemary, garlic, lemon zest, salt, black pepper, and season the meat on all sides with
the seasoning. Place the meat in a large zipper bag and marinate in the refrigerator overnight.
3. The next day, preheat the smoker with hardwood charcoal to 400 F for indirect heat, fill the water pan with water,
and position beneath the grate where the pork will sit. As well, fill the wood pan with some wood chips.
4. Place the rack of pork on the grate above the water pan, close the lid and cook for 2 to 2 ½ hours or until an
internal temperature of 160 F is reached.
5. Remove the pork afterwards, wrap in foil and allow sitting for 15 minutes before carving and serving.
 (23) Smoked Baked Beans with Pulled Pork

I love to bake beans so much that I can eat a whole can. With this recipe that I smoke some beans with vegetables
and seasoning, the taste turns out so uniquely. You can eat it with bread, salad, rice, etc.
Makes: 6
Duration: 5 mins
Total Prep Time: 1 hr. 30 mins
Ingredients List:
2 cups baked beans, drained
½ red onion, finely chopped
1 medium red bell pepper, finely chopped
1 garlic clove, minced
1 tablespoon your favorite barbecue rub
1 cup pulled pork
¾ cup packed brown sugar
1 cup your favorite barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
Salt to taste
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker on indirect heat to 250 F.
2. In a foil pan, mix all the ingredients, and place the pan on the grill grates. Leave the lid opened and cook for 1 ½
hours.
3. Remove the pan from the grates and serve the beans warm.
 (24) Pineapple Smoked Ham

Let’s improve the flavor of ham in a special way to fit your family’s needs. I like to work in some mustard and
BBQ flavors in this case.
Makes: 6 to 8
Duration: 5 mins
Total Prep Time: 2 hrs.
Ingredients List:
1 ½ lb. pre-cooked whole ham
2 to 3 tablespoons mustard BBQ rub
2 medium pineapples, peeled and cut into rings
1 tablespoon brown sugar
6 cups applewood chips, soaked in water for 1 hour and drained
½ cup apple juice, dissolved with ½ cup water in a spray bottle
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Season the ham all around with some of the rub and attach the pineapple rings all around the ham using
toothpicks to hold firmly.
2. Sprinkle the brown sugar all over as well as the remaining rub.
3. Preheat the smoker on indirect heat to 250 F and add some wood chips to the wood pan.
4. Place the ham on the grates, close the lid and cook for 2 hours while opening the lid every 30 minutes and
spraying the ham with the dissolved apple juice.
5. Once the ham has a nice golden back, transfer to a cutting board and sit for 15 minutes before cutting and
serving.
 (25) Smoked Deviled Eggs

Sounds adventurous and interesting? Let’s give these a shot!

Makes: 6
Duration: 10 mins
Total Prep Time: 30 mins
Ingredients List:
7 hard-boiled eggs, peeled
1 teaspoon brown mustard
3 tablespoons mayonnaise
3 teaspoons fresh chives, chopped
A dash of hot sauce
1 teaspoon apple cider vinegar
2 tablespoons cooked bacon, crumbled
Salt and black pepper to taste
¼ teaspoons paprika for dusting
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker (closed) on indirect heat to 180 F.
2. Place the eggs directly on the grill grates and smoke opened on both sides for 30 minutes. Transfer the eggs to a
plate to cool and then slice in half lengthwise.
3. Empty the yolks into a medium bowl and mash with the yolks. Add the remaining ingredients except for the
paprika. Mix well until smooth paste forms.
4. Arrange the egg whites (hole side up) and spoon the mixture into the egg whites.
5. Dust with the paprika and enjoy afterwards.
 (26) Bacon Loaf

What is a way to splurge on the good stuff? These are slices of bacon with salad well-nourished.
Makes: 8 to 12
Duration: 20 mins
Total Prep Time: 3 hrs. 30 mins
Ingredients List:
6 cups cherry wood chips, soaked in water for 1 hour and drained
1 lb. bacon, thick slices
2 to 3 tablespoons BBQ rub
1 lb. hot Italian sausage, crumbled
¼ cup BBQ sauce for brushing
½ cup Gruyere cheese, grated
Toothpicks
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker to 225 degrees on indirect heat and fill the wood pan with some wood chips.
2. Weave the bacon pieces into a 5 x 5 rectangle on a flat surface and sprinkle some BBQ rub all over on top.
3. Spread the sausage on top and sprinkle with some more of the BBQ rub.
4. Add the cheese on top and carefully and firmly roll the woven bacon over the topping while making sure not to
tear the bacon composition. Secure the roll with enough toothpicks to hold securely.
5. Place the bacon loaf on the grill grates, close the lid and cook the bacon for 2 to 3 hours or until an internal
temperature of 165 F is reached.
6. Reduce the smoker’s temperature to 150 F, baste the bacon with the BBQ sauce and cook further for 30 minutes
or until the sauce is sticky.
7. Transfer the bacon loaf to a flat surface; allow sitting for 10 minutes before slicing and serving.
 (27) Smoked Bacon Wrapped Pineapples

Such goodness to splurge! This is saltiness, sweetness, and tanginess in one meal at its best.
Makes: 6 to 8
Duration: 15 mins
Total Prep Time: 5 hrs.
Ingredients List:
2 medium pineapples, rinsed and peeled
8 long bacon slices, thick-cut
Toothpicks
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker on indirect heat to 225 F.
2. Slice off the bottom parts of the pineapples to enable them to sit well.
3. Then, wrap the bacon slices around each pineapple, 4 slices per each, and secure well with toothpicks.
4. Lay the pineapples on the grill grates, close the lid and cook for 5 hours while adding wood chips twice during
the cooking process.
5. Remove the food after and transfer to a flat surface to cool for 10 minutes.
6. Slice and serve afterwards.
 (28) Smoked Whole Salmon

I wouldn’t write a smoking cookbook without a good old recipe for salmon. This recipe is a classic that everyone
loves to eat with salads, sandwiches, stews, and soups. If you’re ready, get your piece of salmon, and let’s go.
Makes: 20 to 30
Duration: 26 hrs.
Total Prep Time: 3 hrs.
Ingredients List:
1 cup salt
½ cup granulated sugar
1 tablespoon black peppercorns, crushed
½ cup dark brown sugar
2 large salmon fillets, bones removed
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a small bowl, mix all the spices and give the salmon a rub with the mixture on both sides. Wrap tightly in foil
and sit the fish on a baking sheet. Place a heavy object on the fish and refrigerate for 12 hours. Flip the fish after 12
hours and refrigerate further for 12 hours.
2. After, remove the fish from the fridge, rinse thoroughly to remove the spice rub, pat dry with a paper towel, and
allow sitting until the fish dries.
3. Preheat the smoker to 160 F with hardwood chips or sawdust and smoke the fish between a temperature of 150 F
to 160 F until its thickest past reaches an internal temperature of 150 F.
4. Remove the fish from the grate, cut into small pieces, and serve immediately.
5. Tightly wrap any extras in plastic and refrigerate for up to 3 days.
 (29) Brown Sugar Smoked Salmon

Let’s bring some characters onto our toast and see what we get. It is a win with brown sugar.
Makes: 6 to 8
Duration: 5 mins
Total Prep Time:1 hr.
Ingredients List:
2 lb. fresh salmon fillets
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons brown sugar
1 teaspoon dried dill
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. Preheat the smoker to 250 F.
2. In a small bowl, mix the brown sugar, salt, black pepper, and dill to form a rub and pat the mixture gently onto
the top of the salmon.
3. Place the salmon on the grates for an hour and cook closed for 1 hour until the internal temperature reaches 145
F.
4. Transfer the salmon to serving plates and enjoy!
 (30) Honey Brined Smoked Whole Turkey

With the salt merging the herbs, the flavor and aroma of this rub will last much longer.
Makes: 10 to 12
Duration: 10 mins + 12 hrs. marinating
Total Prep Time: 2 hrs. 45 mins
Ingredients List:
1 gallon hot water
1 lb. salt
8 cups vegetable broth
1 lb. honey
1 (7 lb.) bag ice
20 lb. turkey, thoroughly cleaned
2 tablespoons olive oil
4 cups hickory wood chips, soaked in cold water for 1 hour
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:
1. In a large cooler, mix the hot water and salt until the salt dissolves. Mix in the vegetable broth, honey, ice, and
place the turkey deeply into the brine with breast side up. Cover the lid and brine the turkey overnight for up to 12
hours.
2. Remove the turkey from the brine afterwards and pat dry with a paper towel. After, spread the vegetable oil
thoroughly on the turkey and set aside.
3. Preheat the smoker to 400 F with hardwood charcoal set at one side of the smoker. Also, fill the wood pan with a
handful of hickory wood chips.
4. Place the turkey over indirect heat, probe a thermometer into the thickest of the breast, and set the alarm for 160
F. Close the lid and cook for about 1 hour or until the alarm goes off.
5. After 1 hour, cover the turkey with foil and cook further for 1 hour. Also, replace the wood chips with a new set.
6. Once the bird reaches 160 F in temperature, remove the turkey from the grill grate and allow sitting for 30 to 45
minutes before cutting and serving.
 Afterthought

Do you have any comments about my book? It’s been an overwhelmingly long month putting together this book,
and your opinion would make me glad. Also, many people are seeking the right book, and your feedback is vital in
helping me know how to be better and guiding others to the perfect book.

Thank you,
Keanu Wood
 Biography
The food industry looked like the perfect place to showcase his love for food, coming from the fashion industry. We
would like to say that he did not make a mistake as he immediately made his mark as a fine dining restaurant
extraordinaire.
Being an Asian-American also made customers fall in love with his dishes, as Keanu carefully combined these two
cultures, cuisines, ingredients, flavors, and cooking styles to deliver mouth-watering and rich, decadent food for
everyone.
Will Cook learn how to mix flavors to invoke taste, and using the Yin and Yang symbol, his business balanced food
with impeccable precision. While customers loved the décor, ambiance, and good service, it was the food that made
all the difference.
He moved back to his hometown to bring his talent, skills, and diverse food to a new palate. His uncanny mastery of
organization and putting that extra effort