Chicken:

Hickory-Smoked Cajun Chicken:

Ingredients: Chicken pieces, Cajun rub, Hickory pellets

Instructions:

• Rub the chicken pieces with the Cajun rub.
• Preheat your smoker grill to 140°C using Hickory pellets.
• Smoke the chicken for 1 hour or until it reaches an internal temperature of 74°C.
• Serve with your favourite BBQ sauce.

Cherry-Smoked Fiery Jerk Wings:

Ingredients: Chicken wings, Fiery rub, Jamaican rub, Cherry pellets

Instructions:

• Rub the chicken wings with a mixture of Fiery and Jamaican rubs.
• Preheat your smoker grill to 140°C using Cherry pellets.
• Smoke the wings for around 45 mins or until fully cooked and crispy.
• Toss the smoked wings in a combination of jerk seasoning, melted butter, and a squeeze of lime juice.

Bourbon-Smoked Smoky BBQ Pulled Chicken Sliders:

Ingredients: Chicken breasts, Smoky BBQ rub, Bourbon pellets

Instructions:

• Rub the chicken breasts with the Smoky BBQ rub.
• Preheat your smoker grill to 140°C using Bourbon pellets.
• Smoke the chicken breasts for 1 hour until they reach an internal temperature of 74°C.
• Shred the smoked chicken and toss it in your favourite BBQ sauce, adding a splash of bourbon for extra flavour.
• Serve on slider buns.

Pork:

Applewood-Smoked Maple-Glazed Ribs:

Ingredients: Pork ribs, SPG rub, Apple pellets, maple syrup, BBQ sauce, Smokey BBQ rub

Instructions:

• Rub the ribs with the SPG rub.
• Preheat your smoker grill to 120°C using Apple pellets.

• Smoke the ribs for 1.5-2 hours until they until the internal temperature reaches74°C, basting with a mixture of maple syrup, BBQ sauce, and the Smokey BBQ rub during the last hour.

Pecan-Smoked Mexican Pulled Pork:

Ingredients: Pork shoulder, Mexican rub, Pecan pellets

Instructions:

• Rub the pork shoulder with the Mexican rub.
• Preheat your smoker grill to 120°C using Pecan pellets.
• Smoke the pork shoulder for 2-3 hours until it is tender and easily pulled apart.
• Shred the meat and serve in tacos or as a filling for burritos, topped with your favourite salsa and toppings.

Beef:

Maple-Smoked Rough BBQ Mix Brisket:

Ingredients: Beef brisket, Rough BBQ Mix rub, Maple pellets

Instructions:

• Rub the beef brisket with the Rough BBQ Mix rub.
• Preheat your smoker grill to 120°C using Maple pellets.
• Smoke the brisket for 2-3 hours until it reaches an internal temperature of 90-96°C.
• Let the brisket rest before slicing it into thin slices and serving with your favourite BBQ sauce.

Beech-Smoked SPG Tri-Tip Steak:

Ingredients: Tri-tip steak, SPG rub, Beech pellets

Instructions:

• Rub the tri-tip steak generously with the SPG rub.
• Preheat your smoker grill to 135°C using Beech pellets.
• Smoke the tri-tip steak for approx. 30mins to 1 hour until it reaches your desired doneness. Ideally using a meater or similar.
• Rest the steak before slicing it into thin slices and serving as a main dish or in sandwiches.

Seafood:

Smooth Blend-Smoked Peri Peri Shrimp Skewers:

Ingredients: Shrimp, Peri Peri rub, Smooth Blend pellets

Instructions:

• Toss the shrimp with the Peri Peri rub and let it marinate for 30 minutes.
• Preheat your smoker grill to 175°C using Smooth Blend pellets.
• Thread the shrimp onto skewers and smoke for 10-12 minutes until they are pink and cooked through.
• Serve the smoked shrimp skewers with a squeeze of fresh lemon juice and a side of Peri Peri sauce for dipping.

Maple-Glazed Salmon:

Ingredients: Salmon fillets, Maple pellets, Salt, Pepper

Instructions:

• Preheat your smoker grill to 175°C using Maple pellets.
• Season the salmon fillets with salt and pepper.
• Place the salmon fillets on the cedar planks and transfer them to the smoker grill.
• Smoke the salmon for 15-20 minutes until it is cooked through and flakes easily.
• During the last 5 minutes of cooking, brush the salmon with maple syrup for a sweet glaze.

Cherry-Smoked Garlic Butter Shrimp:

Ingredients: Shrimp, Cherry pellets, Butter, Garlic, Salt, Pepper, Lemon juice, Fresh parsley

Instructions:

• Preheat your smoker grill to 175°C using Cherry pellets.
• In a small saucepan, melt butter and sauté minced garlic until fragrant.
• Thread the shrimp onto skewers and season with salt, pepper, and a squeeze of lemon juice.
• Smoke the shrimp skewers for 10-12 minutes until they are pink and cooked through.
• Brush the smoked shrimp with the garlic butter mixture and sprinkle with chopped fresh parsley before serving.

Vegetables:

Smoked Garlic Parmesan Asparagus:

Ingredients: Asparagus spears, Olive oil, Garlic powder, Parmesan cheese, Salt, Pepper

Instructions:

• Preheat your smoker grill to 175°C using your choice of pellets.
• Toss asparagus spears with olive oil, garlic powder, salt, and pepper.
• Place the seasoned asparagus directly on the smoker grill plate.
• Smoke the asparagus for 10-12 minutes until tender-crisp.
• Sprinkle with grated Parmesan cheese and return to the smoker for an additional 2 minutes to melt the cheese.

Maple-Smoked BBQ Cauliflower Steaks:

Ingredients: Cauliflower, Maple pellets, BBQ rub of choice, Olive oil

Instructions:

• Preheat your smoker grill to 175°C using Maple pellets.
• Slice cauliflower into thick “steaks” and brush both sides with olive oil.
• Season the cauliflower steaks with your favourite BBQ rub.
• Smoke the cauliflower steaks for 20-25 minutes until they are tender and slightly charred.
• Serve as a vegetarian main dish or as a delicious side dish.

Sweet:

Smoked Apple Crisp:

Ingredients: Apples, Cinnamon, Brown sugar, Flour, Oats, Butter, Maple pellets, Vanilla ice cream (optional)

Instructions:

• Preheat your smoker grill to 150°C using Maple pellets.
• Peel, core, and slice the apples, then toss them with cinnamon and brown sugar.
• In a separate bowl, combine flour, oats, and softened butter to make a crumbly topping.
• Place the apple mixture in a baking dish and sprinkle the crumbly topping over it.
• Smoke the apple crisp for 30-40 minutes until the apples are soft and the topping is golden brown.
• Serve warm with a scoop of vanilla ice cream if desired.

Maple-Smoked Chocolate Banana S’mores:

Ingredients: Bananas, Chocolate bars, Graham crackers, Mini marshmallows, Maple pellets

Instructions:

• Preheat your smoker grill to 150°C using Maple pellets.
• Make a slit in the bananas and stuff them with pieces of chocolate bars and mini marshmallows.
• Wrap each banana in aluminium foil and place them directly on the smoker grill grates.
• Smoke the bananas for 15-20 minutes until the chocolate and marshmallows have melted.
• Remove from the grill, unwrap the foil, and serve the smoked bananas with graham crackers for a unique s’mores experience.