Category: Pellet Smoker

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Pellet Smoked Jalapeno Popper Dip

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Pellet Smoked Jalapeno Popper Dip


If you’re looking to make a smoky, gooey, outrageously craveable dip that brings the heat and the comfort, this smoked jalapeño popper cheese dip is your answer. Loaded with three cheeses, roasted peppers, crispy bacon, and roasted garlic, it’s the perfect sidekick for game day, cookouts, or family get-togethers. The smoke infuses the cheese with an incredible depth of flavor, while the roasted jalapeños and poblano add just the right level of spice—bold but not overpowering.

What really sets this recipe apart is the texture: rich, melty, creamy, and topped with crispy buttery panko for that satisfying crunch. You’ll build flavor in layers—first by roasting the garlic and peppers, then blending everything together with sour cream, mayo, and cream cheese. Crumbled bacon and smoked heat take this over the top. And best of all, it’s a recipe that’s flexible: you can prep it the day before and finish it off in the smoker alongside your ribs, brisket, or wings.

Ingredients

  • 1 cup sour cream
  • ¼ cup mayonnaise
  • 1 block cream cheese (8oz)
  • 6 Jalapeno peppers
  • 1 Poblano pepper
  • 1 head garlic
  • 8 slices bacon
  • 14 oz Mexican melting cheese Queso Asadero or Oaxaca
  • 8 oz Colby Jack
  • 8 oz Sharp Cheddar
  • 1 tbsp melted butter
  • 1 cup Panko bread crumbs

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Directions

Remove the cream cheese from the refrigerator and allow it to come to room temperature (about 30 minutes).


Preheat the oven to 375°F. Cut the top (non-root end) off the head of garlic and place it on a small sheet of foil. Drizzle with olive oil and wrap tightly.


Rub olive oil over the jalapeños and poblano pepper. Arrange them on a cooling rack over a cookie sheet. Place the wrapped garlic alongside them.
Place 8 bacon slices on a separate cooling rack over a foil-lined sheet pan.


Roast both trays in the oven for 30 minutes. Flip the peppers and bacon, then continue roasting for another 20–30 minutes, or until the bacon is crisp and the peppers are soft and blistered.
Note: Thin bacon (like Oscar Mayer) crisps faster—check at the 30-minute mark. Thicker bacon may need up to 50 minutes.


While the peppers and garlic roast, shred the cheese by hand or using a stand mixer grater attachment.
Tip: Use a spoon to periodically clear out cheese that clogs the shredder.
In a large mixing bowl, combine shredded cheeses with the softened cream cheese, sour cream, and mayonnaise.


Allow roasted peppers and garlic to cool for 10 minutes. Squeeze the roasted garlic cloves out of their skins into the mixing bowl.
Remove seeds from the jalapeños and poblano, dice them, and add to the cheese mixture.


Use a stand mixer with the paddle attachment to blend the mixture thoroughly. Scrape down the sides periodically with a silicone spatula to ensure even mixing.


Optional Make-Ahead Step: Cover the cheese mixture and refrigerate overnight if preparing ahead. Store the bacon separately in an airtight container.


Melt 1 tablespoon of butter in a small skillet over medium heat. Add 1 cup of panko breadcrumbs and stir to coat evenly. Toast for 1–2 minutes, then remove from heat.


Fold crumbled bacon into the cheese mixture. Transfer everything to a 10-inch cast iron skillet or a 9×13 foil pan.


Place the skillet or pan in a smoker running at 275°F. Smoke uncovered for 45–60 minutes until the dip is bubbling and golden brown on top.
Stir occasionally a few times to fold the surface smoke flavor into the dip. The last 10 minutes of the cook, add the breadcrumbs on top.
If smoking at 235°F (e.g., alongside ribs), extend cook time to 90 minutes or more. Stir once midway through to help distribute the smoke.


Serve warm with tortilla chips, crackers, or toasted bread rounds. Leftovers can be refrigerated and reheated the next day.

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Pellet Smoked Cornish Hens

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Pellet Smoked Cornish Hens


Cornish hens are a flavorful, quick-cooking alternative to larger poultry, and they shine when cooked low and slow with wood smoke. Perfectly portioned for individual servings, they absorb smoke well and cook faster than a whole chicken. With a short brine and a crisping finish at high heat, they’re a great way to bring barbecue flavor to your table without dedicating half the day.

Even better, Cornish hens are often heavily discounted around major holidays — think Thanksgiving, Christmas, and Easter — and are frequently sold frozen as buy-one-get-one (BOGO) deals. They’re compact and freezer-friendly, making them a smart protein to stock up on when sales hit. This recipe lets you turn those freezer finds into an impressive, no-fuss smoked dinner with minimal prep.

Ingredients

  • 2 cornish hens
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp herbs de provonce

Brine Ingredients

  • 1 gallon water
  • 1/2 cup kosher salt
  • 1/2 cup sugar

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Directions

In a large container or pot, dissolve the salt and sugar in cold water. Submerge the hens in the brine, ensuring they are fully covered. Refrigerate for 2 – 6 hours.


Remove the hens and pat dry thoroughly with paper towels. Dry skin = better browning. Brush hens lightly with olive oil all over the skin. Evenly coat with your dry rub, or the seasonings listed in the ingredients.


Preheat your smoker to 275°F. Add apple or pecan wood for smoke flavor. If you have one, light a smoke tube for better smoke output during the short cook. Place the hens breast side up, evenly spaced on the grill grates. Smoke for 30 minutes at 275°F. Rotate the birds halfway through if one area of your smoker is hotter than another.


Increase the smoker temperature to 380°F. Continue cooking until the internal temperature reaches 165°F in the thickest part of the breast. This typically takes an additional 30–45 minutes. If skin isn’t browning well, you can finish the birds under a broiler or a gas grill 3 – 4 minutes to crisp.


Allow to rest 10 – 15 minutes before serving.

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Pellet Smoked Jerk Turkey

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Pellet Smoked Jerk Turkey


Get ready to elevate your Thanksgiving or holiday feast with a bold and flavorful twist — pellet smoked jerk turkey! This recipe takes the traditional roast turkey and infuses it with the vibrant, spicy, and aromatic flavors of Jamaican jerk seasoning. The turkey, cut in half for even marination, absorbs the mouthwatering jerk marinade made with fresh green onions, fiery Scotch bonnets, fragrant thyme, zesty citrus, and a medley of spices like cinnamon, allspice, and nutmeg.

The marinade not only penetrates the turkey meat for deep, bold flavor, but also helps to tenderize it, ensuring a juicy and tender bite in every slice. The combination of soy sauce and brown sugar creates the perfect balance of savory and sweet, while the fresh grated ginger adds a hint of warmth and zing to each bite. Once coated with this rich marinade, the turkey is smoked at 275°F for 3 hours, infusing the bird with a kiss of smoky flavor from the wood pellets.

After the smoke, the heat is cranked up to 375°F to crisp and tighten up the skin, giving the turkey a beautiful, golden-brown finish. The result? A juicy, tender turkey with layers of complex jerk seasoning and a perfectly crisp exterior.

Whether you’re serving this for a special occasion or just craving an island-inspired meal, this Pellet Smoked Jerk Turkey is sure to be a standout dish at any gathering. Each bite is a fusion of smoky, spicy, and sweet flavors that will keep everyone coming back for more!

Ingredients

  • 13 lb whole turkey
  • 6 green onions
  • 4 scotch bonnets
  • 8 sprigs thyme picked from the stem
  • 6 garlic cloves
  • 1 peeled lime
  • 1 peeled lime
  • 1/4 cup white wine vinegar
  • 1/4 cup soy sauce
  • 3 tbsp vegetable oil
  • 1 tsp cinnamon
  • 2 tsp allspice
  • 1 tsp nutmeg
  • 1 tbsp kosher salt
  • 1 1/2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tbsp fresh grated ginger

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Directions

Start by spatchcocking the turkey, which means removing the backbone so the turkey can be flattened. Then, split the turkey completely in half, by cutting through the breast plate and wish bone.
If the turkey is still partially frozen (even after 3 days in the refrigerator), you may encounter some ice in the cavity. Be cautious when splitting the turkey; a cleaver is ideal for breaking the breastbone. Avoid using a chef’s knife unless you have experience with this technique.


In a blender or food processor, combine green onions, scotch bonnets, thyme, garlic, lime, orange, white wine vinegar, soy sauce, vegetable oil, cinnamon, allspice, nutmeg, kosher salt, brown sugar, black pepper, and fresh ginger. Blend until smooth.


Pour a small amount of the marinade onto the skin side of the turkey. Then, flip the turkey halves over and coat the inside (flesh side) generously with the remaining marinade. Ensure the marinade is well-distributed, especially in all the crevices.
Place the turkey halves in the refrigerator to marinate for up to 4 hours. The 4-hour marinade provides optimal flavor without causing the meat to become too tough from the citrus acids.


Set up your pellet smoker with apple or pecan wood and preheat to 275°F. Place the marinated turkey halves on the smoker with the skin side up. Smoke the turkey at 275°F for approximately 3 hours until the breast meat reaches 150F.


Keep an eye on the turkey’s internal temperature:
After about 1.5 hours, the breast should reach around 100°F, and the skin will begin to take on some color.
At around 2.5 hours, the temperature should approach 130-140°F. The skin will darken further, and the jerk marinade will develop a deep, rich color.
Monitor closely as the temperature rises at around 20°F per hour.


Once the turkey reaches 150°F in the breast (after about 3-3.5 hours), increase the smoker temperature to 375°F. Continue cooking the turkey for an additional 30-45 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs


Remove the turkey from the smoker at 165°F (breast temp). Allow it to rest for 20 minutes. This will allow the juices to redistribute within the meat.


Slice the turkey and enjoy!

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Pellet Smoked Beer Brats

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Pellet Smoked Beer Brats

Get ready to elevate your next cookout with these irresistible Pellet Smoked Beer Brats, where classic German flavors meet the smoky goodness of slow cooking. Whether you’re hosting a backyard gathering or just craving something hearty and satisfying, this recipe brings together the rich taste of bratwurst sausages with the subtle sweetness of apple or pecan wood smoke, making it an instant hit.

We start with a pack of juicy bratwurst sausages, perfectly paired with caramelized yellow onions and a robust German pilsner beer that infuses the brats with layers of flavor. The slow-smoking process at 225°F allows the sausages to absorb the deep, nutty aroma of pecan or apple wood, while the beer braise keeps them tender and juicy.

Once smoked to perfection, these brats are nestled into soft hot dog buns, slathered with a generous amount of deli mustard for a tangy contrast that complements the savory richness of the sausages. The result is a dish that’s both comforting and gourmet, with each bite offering a burst of smokiness, tanginess, and the unmistakable flavor of traditional beer brats.

Perfect for any occasion, these Pellet Smoked Beer Brats are sure to become a favorite. Whether you’re celebrating Oktoberfest, tailgating, or simply enjoying a casual meal with family and friends, this recipe brings a taste of Germany to your table, with a smoky twist that’s sure to impress.

Ingredients

  • 1 pack bratwurst sausage (5 links, 1.25 lbs)
  • 2 yellow onions
  • 1 tbsp butter
  • 2 – 3 cans German pilsner beer
  • 5 hot dog buns
  • 2 tbsp deli mustard

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Directions

Peel the yellow onions and slice them thinly using a mandolin slicer. This ensures uniform slices that will cook evenly.


Preheat a cast iron skillet over medium heat on the stovetop. If you don’t have a cast iron skillet, a regular frying pan will work. Add 1 tablespoon of butter to the skillet and let it melt. Once the butter has melted, add the thinly sliced onions to the skillet. Cook the onions over medium heat, stirring occasionally, until they turn golden brown and caramelized. This should take about 10-15 minutes.


Pour 2-3 cans of German pilsner beer into the skillet with the caramelized onions. Allow the beer to simmer for a couple of minutes. Add the bratwurst sausages to the skillet, nestling them among the onions and beer. Let them cook in the beer for 3-5 minutes to start absorbing the flavor.


If you’re using a cast iron skillet, you can transfer it directly to the smoker. If not, carefully transfer the onions, beer, and brats to a lasagna pan. Preheat your pellet smoker to 225°F using pecan or apple wood pellets.


Place the skillet or pan with the brats and onions in the smoker. Smoke the brats for 30 minutes on one side. Then, using tongs, carefully turn the brats over to ensure even smoking on both sides. After 30 minutes on each side, move the brats to the upper rack of the smoker to finish cooking and to allow the smoke to envelop them fully.


Continue smoking the brats for an additional 45 minutes, or until they reach an internal temperature of 163°F. Keep the onion and beer on the smoker under the brats to catch any juices released during cooking.

Once the brats are fully cooked, remove them from the smoker. Place them in the beer and onions and cover for 10 minutes. Place the brats in hot dog buns and top them with the caramelized onions. For a finishing touch, add a generous spread of deli mustard.

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