How to Cook Holiday Dinner in a Smoker

There are many types of smokers. They differ from their fuel source to the way that they stand. You can choose from vertical or horizontal smokers. And fuel sources entail electric, charcoal or propane.

• Electric smokers: uses electric rods as their heating source. This is one of the simplest options for smoking. The electric rods heat the smoker before you add wood chips. Some electric smokers come with a wood tray, others don't. Compared to their counterparts, these are cleaner to operate. They accommodate a wider variety of designs. You have cast iron or stainless steel options. It has dampers and vents to control temperature.
• Charcoal smokers: uses burning charcoal as their heating source. A 15-pound charcoal bag burns for approximately 15 hours. You add wood chips to the coal briquettes to provide distinct flavors. It has a lid to keep smoke inside with vents to control airflow. Some say this is the most authentic type of smoker.
• Propane smokers: uses burning propane as their heating source. Also called a gas smoker, some can convert heat from natural gas. It's easy to use compared to charcoal smokers, but neither are that difficult. Just like electric smokers, there's a wide variety of designs. You have cast iron or stainless steel options. It has dampers and vents to control temperature.

Masterbuilt smokers are a great option, no matter which type you're looking for. Their smokers are easy to use with a patented wood chip loading system. With up to four smoking racks, you get incredible smoking space for your best cooking.

Entrees, from turkeys to hams to pork butts, can be cooked in the smoker. Don't forget about brisket or ribs either.

Side dishes are also easy to prepare in the smoker. Whip up Four-Cheese Smoked Mac n’ Cheese. Or wrap green beans, mushrooms, onions, squash and zucchini in foil cups. Season them heavily with your favorite herbs. Punch a few holes in the top of the foil, so the smoke can penetrate. Cook over apple or hickory chips. Drizzle corn-on-the-cob with olive oil, salt and pepper. Wrap the ears in foil to smoke over mesquite, cherry or pecan chips.

Desserts are even fabulous in the smoker. You can't go wrong with Smoked Peach Cobbler, Smoked Pumpkin Pie or Smoked Bread Pudding.

Now that we got your taste buds buzzing, get started with the recipes below. Recipes by Masterbuilt’s DADGUM, That’s Good and DADGUM, That’s Good, Too cookbooks, written by John McLemore.

This delicious dish serves 6 to 12 people and makes a great holiday entree.

INGREDIENTS:

• 50/50 mixture apple juice and water
• 1 whole turkey (about 19 pounds), thawed if frozen
• Buttery Creole Injection Marinade or your favorite marinade
• Cajun seasoning

DIRECTIONS:

Option 1 (shorter cook time):

1. Fill water tray half-full with a 50/50 mixture of apple juice and water. Preheat smoker to 275 °F.

2. Rinse and dry the thawed turkey. Using a marinade injection syringe, inject your turkey. Use one jar of Buttery Creole marinade. Season outside and inside your turkey with Cajun seasoning. Make sure you rub it deep into the skin.

3. Place your turkey on the middle rack in the smoker and close the door. Smoke for 5 1/2 hours or until the internal temperature in the breast reaches 165 °F. Remember, this total cooking time is for a 19-pound whole turkey. Based on the weight of your turkey, you'll need to adjust the total cooking time. Estimated time at 275 °F is about 18 minutes per pound. Make sure your internal temperature in the breast reaches 165 °F.

Option 2 (longer cook time):

1. Fill water pan 1/3 full of a 50/50 mixture of apple juice and water. Preheat smoker to 225 °F.

2. Rinse and dry the thawed turkey. Using a marinade injection syringe, inject your turkey. Use one jar of Buttery Creole marinade. Season outside and inside your turkey with Cajun seasoning. Make sure you rub it deep into the skin.

3. Place your turkey on the middle rack in the smoker and close the door. Smoke for 9 1/2 hours or until the internal temperature in the breast reaches 165 °F. Remember, this total cooking time is for a 19-pound whole turkey. Based on the weight of your turkey, you'll need to adjust the total cooking time. Estimated time at 225 °F is about 30 minutes per pound. Make sure your internal temperature in the breast reaches 165 °F.

This creamy dish serves 4 to 6 people and makes a great holiday side dish.

INGREDIENTS:

• 1 (16-ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 (8-ounce) package cream cheese, cut into large chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups (8 ounces) extra sharp cheddar cheese, shredded
• 2 cups (8 ounces) Gouda cheese, shredded
• 1 cup (4 ounces) Parmesan cheese, shredded

DIRECTIONS:

1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225 °F.

2. Cook pasta according to package directions. In a medium saucepan, melt the butter and whisk flour into the butter. Cook over medium heat for 2 minutes, until the sauce is bubbly and thick. Whisk in the milk and bring it to a boil. Cook for 5 minutes until it's thickened. Stir in the cream cheese until the mixture is smooth. Add salt and pepper.

3. In a large bowl, combine 1 cup cheddar, 1 cup Gouda, and all the Parmesan cheese. Add in the pasta and cream sauce to the bowl and mix. Coat an 11 × 9 1/2-inch aluminum roasting pan with nonstick cooking spray. Spoon the mixture into the pan. Sprinkle top with remaining cheddar cheese and Gouda cheese.

4. Place in the smoker and cook for 1 hour at 225 °F, until brown, bubbly and delicious.

This sweet and savory dish serves 8 to 16 people and makes a great side dish.

INGREDIENTS:

• 8 large sweet potatoes
• 2 1/3 tablespoons extra virgin olive oil
• 1 ½ tablespoons sea salt
• 2 sticks (1 cup) butter
• 1 cup packed dark brown sugar
• 1 cup smoked or toasted pecans, coarsely chopped

DIRECTIONS:

1. Heat smoker to 275 °F.

2. Wash and scrub each sweet potato well. Baste each potato with 1 teaspoon of olive oil. Sprinkle the outside of each potato with 1/2 teaspoon of sea salt.

3. Place sweet potatoes in the smoker and smoke for 1 hour.

4. Remove potatoes from the smoker. Double-wrap each potato securely with heavy-duty aluminum foil. Place back in the smoker for an additional hour.

5. Remove potatoes from the smoker and unwrap them from the foil. Slice potatoes in half and score the flesh with a fork. Top each potato half with 1 tablespoon of butter. Add 1 tablespoon of brown sugar and 1 tablespoon of chopped pecans.

This buttery dish serves 8 to 10 people and makes a great side dish.

INGREDIENTS:

• 2 pounds cooked green beans
• 1 tablespoon garlic salt
• 1 stick (1/2 cup) unsalted butter
• 2 cups packed light brown sugar
• 3 slices thick-cut bacon, halved

DIRECTIONS:

1. Heat smoker to 250 °F.

2. Drain the beans and pour into a 12-inch square disposable aluminum foil pan. Cut the butter into pieces and stir it into the beans. Add garlic salt.

3. Sprinkle on brown sugar and cover with bacon slices. Cover with aluminum foil and place on the second rack of the smoker. Smoke for 1 ½ hours.

4. Remove aluminum foil and smoke for an additional 30 minutes. Remove from the smoker and discard the bacon. Stir beans well before serving.

This rich dish serves 6 people for a delicious final dessert dish. Desserts cook up quickly on a Masterbuilt smoker. Put a sweet ending to your holiday meal with Smoked Blackberry Cobbler. Top it with a scoop of vanilla ice cream or a dollop of real whipped cream.

INGREDIENTS:

• 3 cups fresh blackberries
• 1 1/4 cups granulated sugar
• 1 cup self-rising flour
• 1 cup half-and-half cream
• 1/2 cup melted butter
• Vanilla ice cream

DIRECTIONS:

1. Preheat your smoker to 350 °F.

2. Grease a 9 × 9-inch aluminum tray and place the blackberries on the bottom.

3. In a medium bowl, stir in the sugar and flour. Add the cream and melted butter and stir well. Pour the mixture over the berries.

4. Place the aluminum tray in the smoker for 1 hour. Remove it once it's golden brown and bubbly.

5. Enjoy with your favorite vanilla ice cream or whipped cream!