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any ideas for smoking something new/unusual?

My husband and I both have off this week and want to try cooking some new stuff in our smoker. We've done ribs, pork butt, pork loin, brisket, whole chicken, chicken wings, and turkey breast. Our most recent experiment was smoked meatloaf (amazing!).

Anyway, I was wondering if anyone had some ideas for something new to try. We don't eat lamb or duck... so those aren't options for us.

At this point, I'm thinking about trying to smoke a rump or eye roast.

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  1. With the title, I was going to suggest jackweed.....

    Howsabout fish like salmon or halibut? Or clams/oysters/mussels?
    Smoke some salt.

    1. smoke eggs, fish, scallops, vegetables ( tomatoes, ...)

      1. All the spices you would normally use to make a BBQ rub can be smoked for even more intense flavor. Kosher salt, paprika, chili powder, pepper all work very well. Sugar probably wouldn't. I suspect it would melt.

        You could look into a smoke pistol http://www.amazon.com/Smoke-Pistol-Hi... and cold smoke bacon.

        Oh and everyone has to try their own jerky.

        1. You don't really need a smoker for this (I use a pot with a steamer) but shrimp smoked over bay leaves are delicious. I put a handful of bay leaves in a dry pot, put the steamer on top and then large raw shrimp. Turn the gas up high and the leaves smoke (be sure you don't care too much about that pot). When they turn pink they're done.

          1. Many somewhat oily fish smoke well - amberjack, mullet, mackerel, for example - and can then be used in delicious fish dips.

            2 Replies
            1. re: Veggo

              Trout smokes well too. There's a Lithuanian woman in the Catskills (Bearsville) that used to make this and it was great.

              1. Oysters
                Have you done Jerk anything in the smoker yet?

                1 Reply
                1. Cheddar cheese, but do not oversmoke it.
                  Cornish game hens!
                  I hear eel works well, but I cannot get any fresh eel
                  Beef jerky
                  Pheasant is *wonderful* smoked.
                  Bacon (buy fresh pork belly)

                  Check out the Bradley Smoker Forums for some great ideas, even if you have another brand of smoker.

                  1 Reply
                  1. re: travelerjjm

                    A friend of ours has smoked Cheddar, Colby, and Monterrey cheeses, and they all turned out delicious!

                  2. Not really unusual but you might try pork chops even though you seem to have done several other cuts. The trick is standing them up vertically so they get an even smoking. Pork is so lean anymore, if you can find some slightly fattier ones they won't dry out so easily.

                    1. Two things I've done not listed are almonds and jerky

                      1. My friend's dad used to serve home smoked coho salmon, brown trout, pheasant and woodcock at Christmas every year. What a treat!

                        1. tomatoes

                          honey - good with cheese

                          1. Wow meatloaf sounds yummy!
                            Smoking any firm cheese always a great option, as a side dish or later for leftovers to make a sandwich.
                            Mayhaps be unusual for you, ever try adding - firm tofu - when you are smoking your meats ...
                            Veggie for smoking, can try stuffing pepper w cheese, rice, or your fav recipe etc
                            How about eggplants w some spice rubs

                            2 Replies
                            1. re: panjuice

                              I was just about to reply with most of your suggestions, ha. Smoked cheese, especially if you're using apple wood, is fantastic. I really like smoked Jarlsburg. Smoked Tofu is fantastic, as is smoked seitan. Smoked Eggplant is one of my favorite smoked items, veggie or not. Smoked tomatoes are an amazing addition to any dish, but my favorite preparation is a filet of smoked tomato on a bruschetta with a bit of sea salt, paprika, and olive oil.

                              But..... smoked salt. It sounds like something that is easily bought, but I discovered accidentally how easy it is to prepare, and how phenomenal it is. I was going to roast asparagus, and I sprinkled my favorite salt (Celtic Grey) all over it. Unfortunately, my roommate had let the roast he cooked for christmas bubble over quite a bit, so the oven became very smoky. I was able to yank the asparagus off the sheet tray (in retrospect, smoked asparagus might have been awesome), but the salt stayed on the sheet. I used that smoked salt on everything!! It was soooo good! I know I'm probably late to that game, but the depth of flavor is fantastic.

                              1. re: kubasd23

                                Yeah, smoked salt is a good idea....

                            2. I know you will be skeptical of this, because I was myself. But I smoked seitan over the summer, and it was amazing. Like Texas brisket! A party full of meat lovers went nuts over it. I can post the recipe if you are interested.

                              1. steak…my husband loves the smoked steaks he gets in texas. i've never had one. he says they are quite thick.

                                1. Speaking of seitan, I grilled spam both to the delight and horror of guests. Might be tasty smoked.

                                  1 Reply
                                  1. re: porker

                                    red onions - smoked red onion mash potatoes
                                    tomatoes - smoked tomato BBQ sauce
                                    any nuts - smoked walnut pesto
                                    mushrooms - smoked portobella topped steak
                                    seafood as suggested by others specificaly salmon, trout, sturgeon, or mussels
                                    treat a pork loin like a Ham meaning brine the smoke it.... more reasonably sized than a whole leg

                                    These are a few things I've actually done that work out well.

                                  2. I'll second (or third) the replies for fish. My dad does smoked salmon and smoked trout and they are always wonderful. Also, would you mind posting how you do the smoked meatloaf? I'm intrigued and never thought about doing that.

                                    2 Replies
                                    1. re: momnivore

                                      Smoked meatloaf was easy. I mixed up my usual recipe. Then pressed it into a foil-lined loaf pan to mold it. I let it sit in the fridge for an hour or so to "set". Then my husband lifted the foil out of the pan and set it right on the rack in the smoker. It took about 3 hours and was sooooo good!

                                      1. re: Njchicaa

                                        I do the same, but indirect on the Weber, with hickory chunks added. I find that it takes on plenty of smoke, even with the shorter cooking time.

                                    2. Smoked roast beef was a bust. The smoker was too hot and the thing cooked too fast. Seriously tough to the point of being inedible. I'm trying to salvage it tonight in a pot roast.

                                      Smoked shrimp cocktail, on the other hand, was delicious!

                                      Thanks for all of the ideas. We're going to try to smoke fish next. We've done bluefish a couple of times and that turned out well. I also want to try smoked stuffed peppers.

                                      10 Replies
                                      1. re: Njchicaa

                                        Regarding smoked stuffed peppers, ABT's are popular amongst the smoking community. Not sure how they earned their name but it's basically a jalapeno stuffed with a cream cheese/shredded cheese mixture and wrapped with bacon. Many people halve the jalapeno for a better proportion of spice and often add a cocktail weiner such as Hilshire Farm's "Lil' Smokies" in each pepper.

                                        And yes, ABT stands for Atomic Buffalo Turds. And they are delicious. Have you ever smoked a "Fatty"?

                                        1. re: seamunky

                                          Yes, ABT's, fatties, and MOINK balls! Great appetizers/snacks when barbecueing.

                                          1. re: Cheez62

                                            I'm scared to ask what fatties and MOINK balls are..... haha

                                            1. re: kubasd23

                                              Maybe Chinon00 could field that one?

                                              1. re: kubasd23

                                                Fatty - started out as simply a roll of pork sausage (Jimmy Dean, etc.) with the wrapper removed, kept in it's "log" shape, sprinkled with a rub and cooked on the smoker for a few hours, until done. Cut into chunks, serve with a favorite sauce. It has grown to include the same sausage flattened out, adorned with cheese, peppers, other meats, and then rolled again and cooked as above. Personally, I prefer them the original way.

                                                MOINK Balls - Beef meatballs, traditionally pre-made from the supermarket (the MOO), wrapped with bacon (the OINK), pinned with a toothpick, seasoned with your favorite rub, cooked in the smoker until the bacon is done, then sauced or glazed if you desire. Homemade meatballs are an acceptable substitute, but beyond that, keep it simple. Gotta be beef meatballs and pork bacon. Anything else is frowned upon by the International MOINK Ball Appreciation Society (IMBAS).

                                                1. re: Cheez62

                                                  They both sound pretty tasty, actually! I'm a sucker for most things smoked, though.

                                                  1. re: kubasd23

                                                    I am too. I enjoy finding something new to try. I love to smoke chuck steaks for a while, but not until cooked through, and then cube them and brown the meat in some bacon fat before it becomes part of my chili.

                                                    Another thing that I just did recently was fresh salty oysters. In the smoker for around 20 minutes maybe, just until warm but not cooked. Some open a bit and take on a smoky flavor, others are still nearly raw, you get to have some of each. Delicious! My parents came up from coastal North Carolina for Christmas, and brought a bushel with them. Over two evenings, with 4 to 5 of us, we ate about 250 oysters!

                                                    1. re: Cheez62

                                                      I love smoked oysters, however...
                                                      tried grilled oysters for the first time a month ago in New Orleans. I'm hooked. On the half shell, over live charcoal, drizzled with garlic butter (gets the flames up) and sprinkled with a smidge of grated parmesan. Made these 6 times since our return including xmas eve and day.

                                                      1. re: porker

                                                        Sounds delicious! I'll have to add that to the oyster arsenal....

                                            2. re: seamunky

                                              wow I was thinking plain bell peppers stuffed with rice, cheese, and maybe some chick peas or ground beef. My husband would be all over the idea of stuffed jalapenos wrapped in bacon... and he absolutely wouldn't be deterred by the "ABT" name for them.

                                          2. When I'm smoking with hickory, I halve a couple of big onions - leave the skin on - smoke them for a couple of hours, then peel them. Smoking with the skin on saves the outer layers of the onion from charring.

                                            I keep these in the freezer to use as a starter for vegetarian dishes, e.g. soups or bean filling for Tex-Mex.

                                            2 Replies
                                              1. re: WNYamateur

                                                "When I'm smoking with hickory." got me thinking that all the previous replies have been about what to smoke, maybe you can find some different wood or items to create smoke flavors in a way to add a new dimension to something you already successfully smoked.

                                                I've used rice and wood combo before, and have frequently added herbs over smoking wood chips with great success. Rosemary and thyme stems work well. I have also tried using apple slices and citrus fruit that had previously been juiced. They didn't seem to impart much flavor but I was using only a small stove top smoker. Perhaps this is an approach to finding something new?

                                              2. two suggestions:
                                                -- toss raw pecans in warm maple syrup and kosher salt. Smoke on Pam'd disposable aluminum pans w/ holes poked all over them.

                                                -- much more complicated is this stew. As part of it, i smoke the beef, onions, tomatoes, garlic:

                                                SPICY SMOKED BEEF CHILE WITH SMOKED TOMATOES,SMOKED ONIONS,CHORIZO, CHIPOTLES AND 3 BEANS , Served w/ Lime Crema

                                                This is also delicious without smoking the beef, onions, tomatoes. Makes 9 qts.

                                                4.2 lb. beef chuck, in steaks form or lg. cubes, smoked 3-4 hours at 250 degrees**
                                                ½ lb. Portuguese chorizo, sliced ( Spanish chorizo is too dry/tough for this; Mexican not right flavor)

                                                ¼- ½ c. bacon fat plus leftover chorizo fat
                                                6 c. onions, chopped or : halved, peeled, and smoked 3-4 hours
                                                at 250 degrees and chopped
                                                3 med. Carrots, ch.
                                                2 c. chopped celery (can include leaves)
                                                8 lg. cloves garlic, minced

                                                ½ c. chile powder (general blend, not ancho or chipotle; should have strong chile flavor and not taste primarily of salt)
                                                1 T. toasted ground cumin seed

                                                3 28 ou. cans whole plum tomatoes, Pastene, drained and chopped or drained and smoked 3-4 hours at 250 degrees and chopped
                                                Tomato juices/sauce from cans
                                                6 ou. Tomato paste mixed w/ 2 c. water
                                                3 ½- 4 c. beef stock, or ½ c. beef demiglace melted in 3 c. water
                                                12 ou. Bottle Sam Adams Honey Porter( less bitter that stout etc.)
                                                ¼ c. chipotle puree( canned chiptoles pureed w/ their adobo sauce)
                                                More tomato- juice, sauce, puree, or chopped- to taste

                                                3 cans Trader Joe’s Cuban Black Beans      All beans can be substituted as you wish.
                                                2 cans ‘Southwest Chile Beans’
                                                1 can Goya Pink beans
                                                ½ c. cornmeal
                                                5 c. cooked sweet corn- fresh or frozen( I like the texture and touch of sweetness that corn adds)

                                                Over low high heat, saute chorizo in a little bacon fat til most of its fat is rendered. Remove chorizo.
                                                Add bacon fat to pan; sautee onion, carrot, celery, garlic til translucent- 5-10 min.
                                                Add chile powder and cumin, stir well and cook over med. heat 3 min.
                                                Add beer to deglaze, scraping up bottom of pan.
                                                Cube beef, pulse in cuisinart to coarsely shred; add to pot.(If you use non-smoked beef, saute beef in bacon fat before adding to pot.)
                                                Add tomatoes through more tomatoes. Bring to boil, partially cover, simmer 1 hour.
                                                Add cornmeal (as a thickener), then beans and corn, and simmer ½ hour.
                                                Flavors improve with aging. If too hot, add more tomato, beans, corn,
                                                or cubed peeled butternut or kabocha squash, roasted til half-tender.
                                                Serve with lime crema.

                                                * The liquid part of this is what you play with: how much tomato you like, how thick you like it etc.
                                                **Obviously, smoking the components is not required; I just find it worth the trouble. If you’re smoking things,you could substitute pork shoulder cut into steak form. If you’re not smoking, you could substitute pork loin or pork shoulder.
                                                I would not substitute with chicken or turkey because they will dry out when cooked this long (but maybe their thigh meat would work if the chile were cooked for a shorter time.).

                                                LIME CREMA

                                                3C. THICKEST SOUR CREAM or MEXICAN CREMA
                                                4 T. FRESH LIME JUICE
                                                2 T. LIME ZEST, finely minced

                                                A LOT OF CHOPPED CILANTRO

                                                KOSHER SALT to taste

                                                Whisk together. Refrigerate .
                                                Make at least a few hours in advance so flavors can blend.

                                                1 Reply
                                                1. re: opinionatedchef

                                                  Thank you for this recipe. Will definitely try it this winter.

                                                  1. re: Delucacheesemonger

                                                    We've done bluefish a couple of times. Very good!

                                                  2. You can smoke-cook pot roast with great results:

                                                    You can smoke finished stew or chili in a wide aluminum pan for a few hours to get added flavor.

                                                    Smoked potatoes are always a hit.

                                                    4 Replies
                                                    1. re: CDouglas

                                                      that's neat to know that the smoke just from the top- has an impact.
                                                      (i had thought it had to be from all around). Fun idea for chili or soups (smoked tomato bisque, smoked clam chowder...).

                                                      1. re: opinionatedchef

                                                        Other than for purposes of adding the vegetables at the end, the aluminum pan is unnecessary. The packaged seasonings are downright vile. Nevertheless, barbecuing a chuck roast is an often overlooked preparation.

                                                        1. re: MGZ

                                                          I like smoked chuck better than brisket

                                                          1. re: scubadoo97

                                                            scuba, would you e-mail me? Thanks.

                                                    2. I frequently throw a chuck roast on when cooking ribs or chicken. Lots of S&P and just throw it on the cool end of the offset grill for the duration of cooking time. Refrigerate overnight then slice thin for sandwiches.

                                                      I also smoke mac and cheese quite a bit. Just put your favorite preparation in a buttered cast iron skillet and put it on the smoker for an hour to an hour and a half. Picks up some nice flavor.

                                                      4 Replies
                                                      1. re: laststandchili

                                                        wow! smoked mac and cheese. I think that my husband and BIL would DIE if I ever even mentioned that to them. I'll keep that in my bag of tricks for the next time we are doing a big meal for everyone. They will LOVE it!

                                                        1. re: laststandchili

                                                          Chuck is an excellent item to smoke as well as a whole shoulder clod. Makes excellent pulled beef. Better than brisket for pulled beef IMO.

                                                          I'm not sure if it's been mentioned but smoked baked beans is awesome and worth a try. Toss a tray of baked beans in the smoker while smoking a pork shoulder, brisket or chuck. There are plenty of recipes on the net. The beans are usually kinda sweet but with a vinegar kick.

                                                          I'll be smoking a prepared corned beef to make pastrami for NYE. If you've not tried this, give it a try. Fresh pastrami is fantastic. Whether you corn your own beef or buy a prepared corned beef the coasting and smoking part is easy and so tasty.

                                                          1. re: scubadoo97

                                                            A coupla extra steps and you'll have Montreal smoked meat!

                                                            1. re: porker

                                                              I like Montreal smoked meat better than pastrami.

                                                        2. How about smoking jalapenos to make your own chipotle chiles? It's easy and fun. (Your smoked meatloaf sounds like a kick!)

                                                          1 Reply
                                                          1. re: jserena

                                                            I've not been successful at smoking fresh chilies. They smoke fine but they don't dry out. Chipotles are smokes and dried. I'm sure I could dry them but it would take a long time

                                                          2. You said your roast beef was a bust?

                                                            About roast beef & prime rib in a smoker: You can start it in a hot smoker and finish it at lower temp in an oven where the temperature control is better.

                                                            1. Bologna. I've never done this, but a guy at my local hardware store is an experienced smoker and he said this is wonderful. I might give it a try this summer.

                                                              1. As you seem to have learned, eye roast does not have enough fat and collagen to barbecue properly. A chuck roast is definitely a better candidate for such preparation.

                                                                Meatloaf is a good one. You can try making it with pork, as well.

                                                                It's too bad you don't like lamb as a barbecued leg may be the single most underappreciated and underutilized cut in the outdoor cooking universe. I wouldn't suggest making it, but if you ever have a chance to try it somewhere else, it may change your mind about lamb.

                                                                2 Replies
                                                                1. re: MGZ

                                                                  *I* like lamb and I have a smoker. Tell me more!

                                                                  1. re: nofunlatte

                                                                    I prefer to use bone-in and a basic barbecue rub - salt, pepper, ground chile, turbinado sugar, and paprika. A cooking temperature of around 225-235 and approximately 6 to 8 hours depending upon the size of the leg (and the weather). I use whatever wood I have available, which is usually maple, oak, and/or cherry. A mop sauce that contains fat is helpful at about the 2/3rds mark until complete.

                                                                  1. I did not see ham hocks mentioned here. Very good by themselves or for seasoning soups, beans and other stuff.

                                                                    1. Here is a great recipe my dad taught me. Take a ham, marinate overnight in one large can of pineapple juice and half of a 2-liter of 7-up. Next day, inject ham with marinade and cut many slits (almost like spiral slicing) in ham. Pack each slit with brown sugar and drizzle with honey. Use bamboo skewers to hold together if necessary. Lay raw bacon strips over ham and rub some brown sugar and honey over top. Smoke at 230-250 degrees until an internal temp of 160-170 degrees. Place pineapple rings on top last 1-2 hours. Place in foil and let rest for an hour. Best Ham ever!

                                                                      1. Some really great ideas here on an old thread. Nonetheless, thanks to all.

                                                                        Last week I smoked a corned beef brisket (that was packed in crushed black peppercorns, mustard seed, coriander seed, garlic and onion powders, and minced dried bay leaves) thus making my version of a pastrami. It was fantastic. I should have soaked it a little longer and changed the water one more time before smoking as it was a little salty, but it still was delicious. I've been eating pastrami with or on everything: pastrami and eggs, pastrami mustard and onion on rye, pastrami topped cheeseburgers, pastrami mac and cheese, pastrami lop scaus (a norwegian dish that's like hash), and of course pastrami reubens.

                                                                        I also threw some chicken leg quarters and turkey legs in the smoker. The plainly s&p'd turkey legs burst with juice, and I mopped the chicken keg quarters with s.b.r.'s bbq sauce at the end. Both were outstanding.