My Top 5 Propane Smoker Recipes that are Easy to Follow!
Trying out different recipes with your gas smoker is one of the most exciting things in the world. You get to experiment with fish, chicken, beef and make the same thing in hundred different ways.
Plus, the most wonderful thing about smoker is that each time the dish tastes different and better.
However, no matter how many recipes you learn, they are never enough. That's why today I am going to teach you recipes for 5 delicious dishes that you can make with your propane smoker.
However, delicious does not mean complex and simple does not necessarily mean tasteless.
What I am trying to say is that I am gonna teach you some recipes that are going to be both simple and tasty at the same time.
Now, before you get bored of the unexciting intro, here are the recipes of 5 mouth-watering dishes that you can cook with a propane smoker-
Reverse Sear Steak
- Prep Time: none
- Cook time: approx 1 hour
- Temperature:105-135°C for Cooking,250°C for Grilling
- A mammoth sized thick steak (preferably 2 inches).
- Olive oil or ghee
First of all, you need to preheat your gas smoker to around 105-135°C. Before you start burning the steak, you need to make sure that the steak gradually reaches your desired internal temperature. This will ensure reduced stress on meat fibers and also help the protein to lose the moisture. Following that, you have to saturate the steak with ghee or olive oil (preferably olive oil).
After the saturation, put the steak into the gas smoker. Get some rest, as it will take some time to get warm.
Just before the steak reaches the preferred internal temperature, you need to increase the temperature of your gas grill to around 250°C. Upon reaching the temperature, you need to remove the dish and dry the steak with a towel.
You could season it as you like before placing it on the hot grill again. Remember, you are doing it only for the colour because your steak has already been cooked.
Give the steak 5-10 minutes to cool down before serving it on a plate.
- Prep time: if you want to brine the chicken, you need to start the night before.
- Cook time: 45-60 min
- Temperature: 160-180°C
- 1 whole chicken (3-4 pounds)
- Butter or olive oil
- Dry Rub/Harissa
Preheat your propane smoker to 160-180°C. At the same time, rub the whole chicken with butter or olive oil. Then coat the entire surface of the chicken with your favorite spice mix. If you enjoy Mediterranean food, you could apply harissa all over the chicken.
Following that, you need to crack a beer and pour half of it on the chicken. Afterwards, rub the remaining harissa over the whole chicken.
Then put the chicken, standing on the can, into the preheated smoker. Upon reaching the internal temperature of 83°C, remove the chicken from the grill. Before you get on with driving the knife into the chicken, give the poor soul (although dead) 10 minutes to cool down.
You can serve this with salad or boiled vegetables.
Olive Brined Quail
- Prep time: 4-8 hours
- Cook time: 30-45 minutes
- Temperature: 135-160°C
- 6 quails
- A substantial amount of brine (preferably 1 litter) from a bucket of olives.
- Poultry shears
At first, you need to pull the backbone out from the quail and then press the quail down. After that, put your taste buds into work and check if it has the saltiness of the ocean, and if it does then you would have to brine the quail in the fridge for 8 hours. However, if it tastes saltier than the sea water, then you would need to refrigerate the quail only for 4 hours.
Enough preparation! Now comes the cooking part. You have to pre-hit the smoker to 135-160°c. Following that, leave the quails in the smoker for around 35-40 min until the temperature of the thigh reaches 83°C.
Put it aside for 5 minutes before serving on a plate.
Cedar plank salmon
- Preparation time: 1-1½ hour on the day (but, you need to immerse the cedar plank in the water the day before)
- Cook time: 45-60 min
- Temperature: 135-160°C
- Fillet portions of salmon (preferably 2 pounds)
- Peeled lemon slices
- Glaze ingredients
- ⅓ Cup olive oil
- 1½ tablespoon of cider vinegar
- 1 tablespoon of minced fresh ginger
- 1 tablespoon of grated garlic
- ¼ cup finely chopped spring onion
- ⅓ Cup soybean sauce
You need to blend the glaze ingredients in a bowl. Afterwards, put the salmon flesh in the glaze to marinate for an hour.
Then preheat your smoker to 135-160°C. Next, put the soaked salmon on the cedar plank and spread some lemon slice over the salmon. Leave the cedar plank in the smoker for approximately 45-60 min.
When the internal temperature of your salmon reaches 60° C, your cedar plank salmon is ready for serving.
Smoked Italian sausage
- Preparation time: none
- Cook time: 1 hour 10 min
- Temperature: 105-135°C
- Italian sausage
- Olive oil
First, preheat your smoker to 105-135°C. Then Rub the sausages with olive oil. When you are finished with the rubbing, place the sausage into the smoker.
Give it an hour and after that, your smoked Italian sausage would be ready for carving and serving.
Yeah, done with these five! I'm sure, after reading about all these recipes, it has become impossible for you to stop yourself from trying out these delicious dishes on your own smoker. So, what are you waiting for? Get your gas smoker out and start cooking.
If you have any queries about the recipes, feel free to ask and leave the questions in the comments section. We will get back to you ASAP. Okay?