Smoking is a cooking method that uses low temperatures; thus, it takes several hours to cook food so it becomes tender and flavorful. Christopher Styler notes in his book, "Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More," that many foods can be prepared in a smoker for enhanced taste. Try a few of these ideas and you may get even more use out of your smoker.
Poultry
Smoked chicken or turkey is a good source of protein and iron and can be eaten plain or added to a variety of nutritious recipes. Styler notes that whole chickens are simple to prepare on the smoker and that you can use many ingredients to add to the taste of the finished product. Rub the inside and outside of the chicken with sea salt and pepper and stuff it with whole garlic cloves and lemon slices. Use cherry wood chips in the bottom of your smoker for a rich taste. Whole turkeys can also be smoked, but they will take longer since they are often quite a bit larger. Use an instant read thermometer to ensure that the inside of the bird is at least 160 degrees Fahrenheit before taking it out of the smoker.
Beef and Pork
A beef brisket or pork shoulder roast can also be smoked for a new taste and flavor. Both beef and pork are high in protein and iron and can be included as part of a healthy diet. Rub the beef or pork with a dry rub made of salt, pepper, thyme, rosemary, garlic powder and celery salt. Allow the rub to penetrate the meat for about 30 minutes. Choose your desired flavor of wood chips, such as cedar, and sprinkle in the bottom of your smoker. Smoke the meat until it reaches the desired level of cooking. Allow it to rest for 10 minutes and slice just before serving. Styler notes that sliced smoked meat is a healthy addition to a garden salad.
Seafood and Fish
Seafood and fish, which can be marinated or sprinkled with spices before being placed in a smoker, is a good source of protein. Karen Adler and Judith M. Fertig, authors of "Fish and Shellfish, Grilled and Smoked," recommend rinsing any type of seafood or fish in cold water and patting dry before placing in the smoker. You should also use a liquid or basting recipe to prevent the meat of fish or seafood from drying out and becoming tough. Whole fish can be placed in a smoking dish or aluminum pan with marinade and then smoked until cooked through. Mussels, clams and shrimp can be cooked in a similar way, but they will take less time to finish cooking.
Vegetables and Other Sides
The smoker is not just reserved for meat. You can prepare vegetables, nuts and other side dishes using a smoker, which will add flavor to any type of food. Choose crunchy vegetables, such as eggplant, bell peppers and fresh green beans, because they will cook without getting too mushy. Place the vegetables in an aluminum pan with olive oil and spices and place as far from the heat as possible. Cook until they are brightly colored and slightly tender. Other foods, including nuts, potatoes and sweet potatoes, which can be cooked in a similar way, add vitamins and minerals to your meal.
References
- "Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More"; Christopher Styler; 2004
- "Fish and Shellfish, Grilled and Smoked"; Karen Adler and Judith M. Fertig; 2002
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