Need some easy smoked meats recipes? If you are just getting started with cooking meat in your smoker please read on.
If you are new to smoking or you don’t want the hassle of more difficult meats to smoke these easy smoker recipes will suit you down to the ground.
1 Smoked Sausage Recipes
Smoking sausage is a great way to get used to your wood pellet smoker. It’s a short smoke that will take only around 2-3 hours max.
You also have so many options in terms of different types of sausage, whether it be beef, pork lamb, venison, wild boar or even poultry.
It’s really just a matter of setting your smoker to 225F (107C) and checking in once in a while to make sure the sausages aren’t drying out. If you have an electric smoker you won’t even have to do this particularly often – especially if you have one with an app that gives you updates on your food on your phone.
Optionally you can add your favourite BBQ dry rub for extra flavour. although some sausages are already well seasoned e.g. chorizo or Andouille sausage.
Smoke your sausages for 2-3 hours over indirect heat, but more importantly until the internal temperature reaches 160F. Use hickory wood for a strong smoke taste or pecan, apple or cherry wood for a milder smoke flavour.
Apple wood is a classic pairing for pork sausages.
Here’s a list of some of our favourite sausages to smoke to give you some ideas:
- French Andouille Sausage
- Italian Sausage
- Polish Sausage (Kielbasa)
- South African Boerewors
- Cumberland Sausage
- Chorizo Sausage (Mexican or Spanish just make sure it isn’t smoked already)
- Beef or Venison Sausages
- Honey Garlic Sausage
You might like to read our article below for recipes and ideas.
If you are feeling brave you could try to make your own sausages at home and smoke them.
2 Smoked Chicken Wings
Chicken wings are also great to smoke because they take about the same time as sausages.
When you compare smoking times for brisket, pork butt, or ribs 2-3 hours is a short smoke.
Season your wings with your favourite chicken rub, place on indirect heat on your smoker at 225F and you’re good to go.
It’s up to you whether you want to brush the wings with sauce or serve your sauce on the side at the end. Unsauced wings are always going to be crispier and sweet BBQ sauce can easily burn.
This recipe gives you some great tips on how to get extra crispy smoked wings.
For further ideas on sauces and dips for chicken wings try here:
3 Hot and Fast Traeger Ribs Recipe
This tasty recipe from Traeger themselves is a quick and easy way to smoke ribs.
Ribs can take 6 hours or more to smoke depending on the method you use.
This Traeger recipe using apple wood cuts the time right down to 2 hours, starting at 275F and then finishing off the ribs at a higher temperature of 350F.
There’s also a flavoursome rub you can make yourself from brown sugar, smoked paprika, onion powder, garlic powder, chilli powder, cayenne pepper, black pepper, white pepper, oregano, and ground cumin.
If you would like more ideas for smoked ribs try here:
4 Easy Pork Butt Recipe
Although pork butt is one of the longer meats to smoke it is still a great to smoke for beginners because it’s easy and difficult to overcook or get wrong.
It’s such a large and fatty cut of meat that it is unlikely to dry out. Also pulled pork is one of the most popular choices at any BBQ and it can be easily repurposed into many different meals e.g. pulled pork burgers or mac and cheese – even pulled pork pizza!
Once you have seasoned the butt with your favourite pork rub it is placed on the smoker grills at 225F, until the internal temperature reaches around 150-160F. You will need to tightly wrap your pork butt in tinfoil or butcher’s paper and return it to the smoker.
Otherwise the internal temperature will stop rising and plateau for a good while in what is called ‘the stall.’ This save you time and fuel and shorten the cook time.
Brining your pork butt the night before in a liquid solution with salt and sugar is optional, but it helps to impart flavour and ensure moisture throughout the smoke.
5 Smoked Ribeye Steak Recipe
Smoking individual steaks is a great option for beginners as it can be done quickly and easily. Beef can be served at a much lower internal temperature than chicken or pork so doesn’t take as long to cook.
The reverse sear method is particularly useful here. You smoke the steak slow and low at 225F and then finish it off at a higher heat to get those lovely grill marks and crispy texture.
You can see the whole process on our Instagram video below.