Masterbuilt electric smokers are among the most popular choices for those who love smoked foods. There are many reasons for this, but the chief among them is that they’re easy to use.
You don’t need a lot of charcoal or wood to get started, and once you’ve got the smoker fired up, it does most of the work for you.
If you’re new to smoking or just looking for some inspiration, we’ve collected some of our favorite Masterbuilt electric smoker recipes here. These recipes are perfect for beginner smokers or anyone who wants to enjoy delicious smoked foods without a lot of hassle.
So fire up your smoker and get cooking!
You can also check our articles on How to Make Jerky on Electric Smoker, How to Make Electric Smoker Beef Brisket, How to Smoke Salmon in an Electric Smoker, How to Smoke Baby Back Ribs in Electric Smoker, How to Make Smoked Chicken Wings Electric Smoker, and How to Make Electric Smoker Pulled Pork.
Masterbuilt Digital Electric Smoker Recipes
Smoked BBQ Wings on the Masterbuilt Electric Smoker
This is a really simple recipe that yields some of the most tender and juicy wings you’ll ever have. The key to perfect smoked wings is in the preparation and the sauce, and this recipe has both of those bases covered.
Ingredients:
-2 lbs chicken wings
-1 bottle BBQ sauce
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon paprika
-1/2 teaspoon black pepper
Instructions:
1. Preheat your Masterbuilt smoker to 275 degrees Fahrenheit.
2. While the smoker is heating up, prepare the wings by cutting them at the joints and discarding the tips.
3. In a large bowl, toss the wings with garlic powder, onion powder, paprika, and black pepper.
4. Place the wings in the smoker and cook for 1 hour.
5. After 1 hour, remove the wings from the smoker and toss with BBQ sauce.
6. Return the wings to the smoker and cook for an additional 30 minutes.
7. Serve immediately.
Dry Rubbed Smoked Brisket Recipe
This recipe is perfect for those who enjoy the taste of beef brisket that has been slow-cooked to perfection. The dry rub gives the brisket a unique flavor that is sure to please even the most discerning palate.
Ingredients:
-1 beef brisket (5-7 pounds)
-Dry rub of your choice (we recommend Texas-Style Dry Rub)
-2 cups of your favorite BBQ sauce
Instructions:
1. Trim any excess fat from the brisket and cut it into manageable pieces.
2. Season the brisket with the dry rub, making sure to evenly coat all sides.
3. Preheat the smoker to 225 degrees Fahrenheit.
4. Place the brisket in the smoker and cook for 10-11 hours or until it reaches an internal temperature of 190 degrees Fahrenheit.
5. Remove the brisket from the smoker and let rest for 30 minutes.
6. Slice the brisket against the grain and serve with your favorite BBQ sauce. Enjoy!
Smoked Porchetta with Fresh Herbs
In this recipe, we’ll take a classic Italian dish – porchetta – and give it an electric smoker twist.
Ingredients:
-1 (5-6 lb) boneless pork loin
-1 tbsp fennel seeds
-1 tbsp dried oregano
-1 tbsp dried thyme
-1 tbsp garlic powder
-1 tsp salt
-1/2 tsp black pepper
-1/4 cup olive oil
-2 cups chicken stock
-1/2 cup white wine
-Fresh herbs (for garnish)
Instructions:
1. Combine the fennel seeds, oregano, thyme, garlic powder, salt, and pepper in a small bowl. Rub the pork loin with the olive oil, then rub the spice mixture all over the pork.
2. Place the pork in the smoker and smoke for 4 hours at 225 degrees F.
3. In a medium saucepan, combine the chicken stock and white wine. Bring to a simmer.
4. When the pork is done smoking, remove it from the smoker and brush it with the chicken stock mixture.
5. Preheat your oven to 425 degrees F. Place the pork in the oven and roast for 20-30 minutes, or until the internal temperature of the pork reaches 145 degrees F.
6. Let the pork rest for 10 minutes, then slice and serve with fresh herbs. Enjoy!
Masterbuilt 30 inch Electric Smoker Recipes
Masterbuilt Smoker Meat Jerky
This recipe is super simple and only requires a few ingredients, but the flavor is out of this world!
Ingredients:
-1 pound beef (we like to use flank steak)
-1/2 cup Worcestershire sauce
-1/4 cup soy sauce
-1/4 cup brown sugar
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon black pepper
Instructions:
1. Combine all of the ingredients in a large resealable bag.
2. Marinate the beef in the bag for at least 4 hours, or overnight if possible.
3. Preheat your smoker to 225 degrees F.
4. Remove the beef from the bag and pat dry with paper towels.
5. Arrange the beef on the racks of your smoker, making sure not to overcrowd.
6. Smoke the beef for 6-8 hours or until it is cooked to your liking.
7. Remove the beef from the smoker and let cool before slicing it into strips.
Enjoy your delicious beef jerky!
New England Style Smoked Baby Back Ribs
In this recipe, we are going to smoke some ribs New England style! This means we are going to cook them low and slow, then finish them on the grill with a delicious BBQ sauce.
Ingredients:
-1 (3-4 pound) rack of baby back ribs
-1 bottle of your favorite BBQ sauce
-1 cup of apple cider vinegar
-2 tablespoons of brown sugar
-1 teaspoon of paprika
-1 teaspoon of garlic powder
-1 teaspoon of onion powder
-1 teaspoon of black pepper
Instructions:
1. Remove the membrane from the back of the ribs by sliding a knife under it and then peeling it off.
2. In a small bowl, mix together the apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, and black pepper.
3. Rub this mixture all over the ribs, making sure to get it into all of the nooks and crannies.
4. Place the ribs in the smoker, meat side up, and smoke for 3 hours.
5. After 3 hours, remove the ribs from the smoker and brush them with BBQ sauce.
6. Wrap the ribs in foil and return to the smoker. Smoke for another 2-3 hours, or until the ribs are cooked through and tender.
7. Remove from the smoker and enjoy!
Smoking Chicken on the Masterbuilt
This recipe uses a method known as the hot and fast method, which is perfect for chicken breasts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package of your favorite BBQ rub
– 1 bottle of apple cider vinegar
– 1 cup of water
– Wood chips (hickory or mesquite)
Instructions:
1. Preheat your smoker to 275 degrees F.
2. Season the chicken breasts with the BBQ rub, then place them in the smoker.
3. Smoke the chicken for 30 minutes, then remove it from the smoker.
4. In a small bowl, mix together the apple cider vinegar and water.
5. Place the chicken breasts in a large resealable bag, then pour in the apple cider vinegar mixture.
6. Seal the bag, then place it in the refrigerator for at least 1 hour (up to 8 hours).
7. When you’re ready to smoke the chicken again, preheat the smoker to 275 degrees F.
8. Drain the chicken breasts, then place them back in the smoker.
9. Smoke the chicken for an additional 30 minutes or until cooked through.
10. Remove from the smoker and enjoy!
Masterbuilt Pro Electric Smoker Recipes
Sweet and Savory Dry-Brined and Smoked Pork Belly
This recipe is perfect for a crowd, and the pork belly can be smoked up to two days in advance.
Ingredients:
-1 (5-pound) pork belly
-2 tablespoons kosher salt
-2 tablespoons dark brown sugar
-1 tablespoon freshly ground black pepper
-1/2 teaspoon cayenne pepper
-1/2 teaspoon garlic powder
-1 cup hickory wood chips
Instructions:
1. Combine the salt, sugar, black pepper, cayenne, and garlic powder in a small bowl.
2. Rub the mixture all over the pork belly, wrap tightly in plastic wrap, and refrigerate for at least 12 hours or overnight.
3. Preheat the smoker to 225 degrees F.
4. Soak the wood chips in water for 30 minutes.
5. Drain and add to the smoker.
6. Place the pork belly on the rack, fat side up, and smoke for 6 hours or until the internal temperature of the meat reaches 190 degrees F.
7. Remove from the smoker and let rest for 30 minutes before slicing. Serve immediately.
Smoked Ham with Glaze on a Masterbuilt Smoker
This recipe of smoked ham with glaze is the perfect way to cook a holiday ham or any large cut of pork. The mesquite wood chips give it a great smoky flavor, and the glaze adds a delicious sweetness.
Ingredients:
-1 (8-10 pound) ham
-1 cup apple juice
-1/2 cup brown sugar
-1/4 cup honey
-1 teaspoon ground cloves
-1 teaspoon ground cinnamon
Wood chips:
-2 cups mesquite wood chips, soaked in water for 30 minutes
Directions:
1. Remove the ham from the refrigerator and allow it to come to room temperature for about 1 hour.
2. In a small bowl, combine the apple juice, brown sugar, honey, cloves, and cinnamon.
3. Place the ham in the smoker and pour the apple juice mixture over it.
4. Add the wood chips to the smoking chamber.
5. Smoke the ham for 3-4 hours or until the internal temperature reaches 140 degrees F.
6. Remove the ham from the smoker and allow it to rest for 30 minutes before slicing.
Masterbuilt MES 35b Electric Smoker Recipes
Smoked Pulled Pork Sandwiches with BBQ Sauce
This recipe is for a classic smoked pulled pork sandwich. The pork shoulder is rubbed with a spice blend, then smoked until tender. Once it’s shredded, it’s mixed with your favorite BBQ sauce. Serve the pulled pork on buns with coleslaw and pickles.
Ingredients:
-1 (4-pound) boneless pork shoulder
-2 tablespoons paprika
-1 tablespoon chili powder
-1 tablespoon garlic powder
-1 tablespoon onion powder
-1 tablespoon black pepper
-1/2 cup apple cider vinegar
-1/2 cup ketchup
-1/4 cup brown sugar
-1/4 cup Worcestershire sauce
-3 tablespoons vegetable oil
-2 cups of your favorite BBQ sauce
-8 hamburger buns
-1 recipe coleslaw (see below)
-Pickles, for serving
Coleslaw:
-1/2 head green cabbage, shredded
-1/2 head red cabbage, shredded
-1 carrot, grated
-1/4 cup mayonnaise
-1/4 cup sour cream
-2 tablespoons white vinegar
-1 tablespoon sugar
-1 teaspoon salt
-1/4 teaspoon black pepper
Instructions:
1. Combine the paprika, chili powder, garlic powder, onion powder, and black pepper in a small bowl. Rub the pork shoulder with the spice blend.
2. Combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, and vegetable oil in a large bowl. Add the pork shoulder and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat the smoker to 250 degrees F.
4. Place the pork shoulder in the smoker and smoke for 6 hours or until the pork is tender and reaches an internal temperature of 190 degrees F.
5. Remove the pork from the smoker and let rest for 30 minutes. Shred with a fork or chop into small pieces.
6. In a large bowl, mix the pulled pork with the BBQ sauce.
7. Serve the pulled pork on buns with coleslaw and pickles.
Coleslaw:
1. In a large bowl, mix together the green cabbage, red cabbage, carrot, mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper.
2. Serve with the pulled pork sandwiches. Enjoy!
Smoked Whole Bologna
This recipe can easily be doubled or tripled, depending on the size of your electric smoker.
Ingredients:
-1 (5 pounds) whole bologna
-1/2 cup apple juice
-1/4 cup yellow mustard
-1/4 cup brown sugar
-2 tablespoons paprika
-1 tablespoon garlic powder
-1 teaspoon onion powder
-1 teaspoon ground black pepper
-1/2 teaspoon cayenne pepper
Instructions:
1. Cut slits evenly around the bologna, being careful not to cut too deeply. In a small bowl, mix together the apple juice, yellow mustard, brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
2. Pour the mixture over the bologna, using your hands to massage it into the cuts. Place the bologna in a large resealable bag, and marinate in the refrigerator for at least 4 hours or overnight.
3. Preheat your electric smoker according to the manufacturer’s instructions.
4. Place the bologna on a rack in the smoker and smoke for 2 hours or until the internal temperature of the bologna reaches 160 degrees F.
5. Remove from the smoker, and allow to cool for at least 10 minutes before slicing. Serve with your favorite sides.
Smoked Pork and Lamb Sausage
This recipe for smoked pork and lamb sausage is a great way to enjoy two classic types of meat in one dish! The pork and lamb are both smoked to perfection, and the sausage is nicely seasoned with a variety of spices. Serve this sausage with some grilled vegetables or on a bed of rice for a complete meal.
Ingredients:
-1 pound lean ground pork
-1 pound ground lamb
-1 tablespoon coarse salt
-1 teaspoon black pepper
-1 teaspoon cumin
-1 teaspoon smoked paprika
-1/2 teaspoon garlic powder
-1/4 cup red wine
-1/4 cup white wine
-2 tablespoons olive oil
Instructions:
1. In a large bowl, mix together all of the ingredients until well combined.
2. Form the mixture into sausage shapes and place them on a smoking rack in the electric smoker.
3. Smoke at 225 degrees Fahrenheit for 3-4 hours, or until the internal temperature of the sausage reaches 160 degrees Fahrenheit.
4. Remove from the smoker and enjoy!
Getting Smoke Flavor with Masterbuilt Electric Smokers
While electric smokers are popular, many find it difficult to get that desired smoky flavor. However, there are a few things that you can do to help give your food that classic smoke flavor.
1. Use wood chips or pellets: Wood chips or pellets are a great way to add smoke flavor to your food. Soak the wood chips or pellets in water for 30 minutes before adding them to the smoker. This will help to produce more smoke.
2. Add a smoking tube: A smoking tube is a small, portable device that you can add wood chips or pellets. The smoke from the tube will help to flavor your food.
3. Use liquid smoke: Liquid smoke is a concentrated form of smoke flavor that you can add to your food. It’s a great way to get that classic smoked flavor without having to use a smoker.
4. Cook at a lower temperature: Cooking at a lower temperature will help to produce more smoke. Try smoking at 225 degrees Fahrenheit for the best results.
5. Smoke for a longer period of time: The longer you smoke your food, the more smoke flavor it will have. Try smoking for 4-6 hours for the best results.
Masterbuilt Electric Smoker Times and Temperature
When smoking with an electric smoker, it’s important to use the correct time and temperature. This will help to ensure that your food is cooked properly and has the best flavor.
Here are some general guidelines for smoking with an electric smoker:
-Poultry: Cook at 225 degrees Fahrenheit for 45 minutes per pound.
-Beef: Cook at 225 degrees Fahrenheit for 35-40 minutes per pound.
-Pork: Cook at 225 degrees Fahrenheit for 2 hours per pound.
-Fish: Cook at 225 degrees Fahrenheit for around 30 minutes to 1 hour.
Remember, these are only general guidelines. Always use a meat thermometer to ensure that your food is cooked to the proper temperature.
Some Helpful Masterbuilt Smoker Tips
If you’re new to smoking with an electric smoker, here are a few tips to help you get started:
1. Season your food: Season your food with rubs, marinades, or sauces to help add flavor.
2. Preheat the smoker: Preheating the smoker will help to ensure that your food cooks evenly.
3. Use a meat thermometer: A meat thermometer is the best way to ensure that your food is cooked properly.
4. Add wood chips or pellets: Wood chips or pellets will help to add smoke flavor to your food.
5. Cook at a lower temperature: If you want your food to have more of a smoky flavor, cook it at a lower temperature.
6. Let the food rest: After smoking, let your food rest for 5-10 minutes before serving. This will help to ensure that the flavors are well-balanced.
Masterbuilt Electric Smoker Recipes FAQs
What can you cook in a Masterbuilt smoker?
You can cook almost anything in a Masterbuilt smoker. Poultry, beef, pork, fish, and vegetables are all great choices.
How often do you add pellets to a Masterbuilt smoker?
Pellets should be added every 30-60 minutes. The exact frequency will depend on the type of pellets you’re using, the temperature of the smoker, and how much smoke flavor you want.
How much wood chips for Masterbuilt electric smoker?
The amount of wood chips you’ll need will depend on the type of wood, the size of your smoker, and how long you plan on smoking. In general, you’ll need about 1-2 cups of wood chips.
How often do you add wood chips to a Masterbuilt electric smoker?
How often you add wood chips will depend on how much smoke flavor you want. For light smoke flavor, add wood chips every 30-60 minutes. For medium smoke flavor, add wood chips every 15-30 minutes. For heavy smoke flavor, add wood chips every 5-15 minutes.
Do you soak wood chips for the Masterbuilt electric smoker?
Soaking wood chips is not necessary, but it can help to produce more smoke. Soak wood chips for 30-60 minutes before using.
How long does it take to smoke meat in a Masterbuilt electric smoker?
The cooking time will vary depending on the type of meat and the desired doneness. For best results, use a meat thermometer to ensure that the meat is cooked to the proper temperature.
How do I add water to the Masterbuilt electric smoker water pan?
The water pan should be filled with hot water before smoking. To add water, remove the water pan from the smoker and add hot water to the fill line. The water pan can also be filled with other liquids, such as beer or cider, for additional flavor.
My Masterbuilt electric smoker is not smoking?
If your smoker is not smoking, the most likely culprit is a dirty or blocked smoker box. The smoker box should be cleaned after each use. If the smoker box is blocked, try using a toothpick or other small object to clear the opening.
How do I use my Masterbuilt electric smoker?
Using a Masterbuilt electric smoker is easy. First, preheat the smoker to your desired temperature. Then, add wood chips or pellets to the smoker box. Place your food on the racks and smoke for the desired amount of time. Finally, let the food rest for 5-10 minutes before serving.
Some Masterbuilt electric smokers may have additional features, such as a drip pan or water pan. Consult your owner’s manual for more information on how to use these features.
Conclusion
Cooking with a Masterbuilt electric smoker is easy and fun. All you need is some wood chips or pellets, your favorite food, and a little patience. With a little practice, you’ll be smoking like a pro in no time.
We hope you enjoyed this Masterbuilt electric smoker recipes article. And if you have any Masterbuilt electric smoker recipes of your own, be sure to share them with us!