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Nancy's Kitchen - Tried and Tested Recipes
Recipes for a Smoker (4 Recipes)

Recipes for a Smoker (4 Recipes)
Charlie recently requested recipes for a smoker. The third recipe is from Abbey who shared it in a 12/15 newsletter. I hope these are helpful.
Robbie IN

Smoked Chicken Recipe

Makes 15 - 16 servings

2 cups dry sherry
1/2 cup white wine vinegar
1/2 cup teriyaki sauce
5 cloves garlic, minced
1 medium onion, chopped
1/3 cup firmly packed brown sugar
3 (3 lb.) broiler-fryers
wood chips, soaked

Combine dry sherry, vinegar, teriyaki sauce, garlic, onion and brown sugar in a large, shallow dish. Place chicken in dish turning once in marinade. Cover and refrigerate several hours or overnight, turning chicken occasionally.
Prepare wood and charcoal fire in smoker. Place wood chips on coals. Place water pan in smoker, and pour in marinade; finish filling with water.
Spray grill rack with non stick spray Place chickens on the grill rack. Insert meat thermometer, making sure it does not touch bone (or plan to use an instant-read thermometer instead).
Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until meat thermometer reads 185įF degrees. Refill water pan and add charcoal as needed.
Robbie IN


Smoked Turkey Recipe

Seasoning Mixture
1 tbsp. cayenne pepper
1 tbsp. black pepper (coarse ground)
1 tbsp. white pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sage
1 tbsp. dill weed

Charcoal Water Smoker
1 or 2 turkeys, 12-18 lbs.
20 lbs. fresh, dry charcoal
Up to 10 qts. very hot to boiling water, 4-5 qts. to be used at the beginning; the remainder to be added after 4 hours
2 lbs. hickory or mesquite wood chips which have been soaked in water for at least 30 minutes prior to use

Prepare the seasoning mixture before hand.
Just before lighting the charcoal, begin soaking the wood chips.
After the charcoal has been lit, do not put the turkey in the smoker for at least 15 minutes and not until the coals are hot and the flame has died down.
Wash the turkey with warm water thoroughly, inside and out. Remove all excess fat in and around the chest cavity. If the turkey has been frozen, make sure that it is completely thawed. Sprinkle the seasoning mixture all over the turkey and inside the chest cavity.

When the coals are ready, first, place the hot water in the water basin of the smoker, making sure not to spill any water on the hot coals. Then place the turkey in the smoker, one per rack. If the smoker has two racks, two turkeys may be cooked at the same time. One can also place a turkey in the lower rack and place three whole chickens (see the recipe for Smoked Chickens) on the upper rack. After 4 hours, remove the three cooked chickens and replace with three more to be cooked. Cover the smoker with its lid.

After the smoker has reached its recommended cooking temperature, put about 1/8 of the wood chips on the hot coals. Drain as much water off the chips as possible before putting them on the coals. Repeat this process about every 45 minutes to 1 hour. It is helpful to stir the charcoal just prior to adding the wood chips.

After 3 hours, begin adding 2 to 3 pounds of fresh charcoal to the hot charcoal, every 45 minutes to an hour. It is best to add the fresh charcoal half way between the time of adding the wood chips. After 4 hours, add enough hot water to the water basin to bring the water level to 4 or 5 quarts.
Cook a 12 to 14 pound turkey at least 6 hours and a 16 to 18 pound turkey at least 8 hours. Remove from the smoker, serve hot or let cool and freeze.

For an unusual smoked taste, use a mixture of 50% table wine and hot water for the water bath.
Robbie IN


Abby's Jack Daniels Ribs Recipe

Rack of Ribs
1/2 cup Turbinado sugar
2 Tbs. Salt
2 Tbs. Granulated garlic or
1 Tbs. Garlic powder
1 tsp. Cayenne pepper*
1 tsp. Cumin
2 tsp. Black pepper
4 Tbs. Paprika
Pull off membrane from back of Ribs. Mix together all ingredients until well blended. Rub onto ribs and marinate for couple of hours or overnight. Smoke ribs for 5-6 hours at 250. Keep pan covered with tin foil for 2 Ĺ hours remove foil and continue to bake. After about 4 hours brush Jack Daniels Sauce on ribs and continue to bake. Baste 2-3 times during the last hour.


Jack Daniels Sauce Recipe

1 bulb Garlic
1 Tbs. Olive Oil
2/3 Cup Water
1 Cup Pineapple Juice
1/4 Cup Teriyaki Sauce
1 Tbs. Soy Sauce
1 1/3 cups Dark Brown Sugar
3 Tbs. Lemon Juice
3 Tbs. Minced White Onion
1 Tbs. Jack Daniels Whiskey
1 Tbs. Crushed Pineapple
1/4 tsp. Cayenne Chili Pepper*

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over the garlic, and cover with a lid or foil. Bake in a preheated 325F oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine. Add remaining ingredients to the pan and stir.
Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. *I didnít add Cayenne Chili Pepper as we canít eat anything spicy.
Abby Hot Atlanta.

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