This prime rib is delicious and tender. It's a little time consuming, but well worth the wait.

Prep Time: 15?minutes

Cook Time: 8?hours

Total Time: 8?hours, 15?minutes

Yield: Serves 6

Ingredients:

• 1 standing rib roast, about 5 pounds
• 12-15 pounds charcoal briquettes
• 2 pounds wood chips, preferably hickory
• 1 1/2 cups bourbon
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Preparation:

Prepare 3/4 of charcoal in smoker. Fill secondary pan with cold water. Soak wood chips in bourbon and 1/2 cup water. Rub roast with seasonings and place on the top grate. Place a few handfuls of wood chips onto the fire. Close lid and check every 40-50 minutes. Be sure to add more wood chips every time the roast is checked. Smoke roast for about 8 hours or until internal temperatures reaches between 140-145 degrees. Allow to rest before carving.

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A good cola actually makes a great marinade, particularly for beef, and especially for brisket. The acid in the cola tenderizes the meat and the sweet adds flavor. This brisket marinade rounds that out with a little garlic, some oil to balance the acid and some Worcestershire sauce for extra flavor and you have a great smoked brisket marinade.

Try: Smoked Brisket Marinade

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This is a great smoked chicken recipe that has a lot of flavor! This recipe will produce chicken so tender you can just lift the meat from the bones.

Prep Time: 20?minutes

Cook Time: 3?hours

Total Time: 3?hours, 20?minutes

Yield: Serves 4 to 6

Ingredients:

• 1 whole chicken
• 1/2 cup lemon juice
• 1 tablespoon salt
• 1 whole lemon pealed
• 1 cup bread crumbs
• 2 cloves garlic
• 2 teaspoons black pepper
• 1 teaspoon tarragon
• 1/2 cup fruit wood chips

Preparation:

Clean chicken, removing anything inside. Rub with lemon juice and salt. Mix bread crumbs with garlic, pepper, tarragon. Stuff chicken to 1/3 full and add whole lemon. Add remaining stuffing. Let sit in refrigerator for 2 hours. This can be cooked either in a smoker or on a grill rotisserie. If smoking, prepare smoker with fruit wood chips and add chicken when coals are 80% white, and cook for 2-3 hours. If grilling, preheat grill with fruit wood chips, place chicken on rotisserie rod and cook on grill for 1 to 1-1/2 hours.

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This is the big smoker variation of an Asian classic. The smoke from the tea leaves add a distinct flavor to the chicken that is fantastic.

Prep Time: 15?minutes

Cook Time: 3?hours

Total Time: 3?hours, 15?minutes

Yield: Serves 4

Ingredients:

• 1 2-2 1/2 pound chicken
• 1/2 cup china black tea leaves
• 2 tablespoons brown sugar, packed
• 2 tablespoons rice wine
• 2 scallions
• 1 tablespoon fresh ginger root peeled and minced
• 2 teaspoons salt
• 1 1/2 teaspoons Szechuan peppercorns, crushed
• Sesame oil

Preparation:

Combine wine, salt, brown sugar, and peppercorns in a large bowl. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and ginger root to bowl. Place chicken in bowl and rub the mixture all over the chicken inside and out. Let marinate in the refrigerator overnight. Prepare smoker. Remove chicken from marinade, placing scallions and ginger root inside. When the smoker is up to temperature (about 250 degrees F.) place chicken inside and place 1/4 of the tea leaves on the embers. Let smoke. Add tea leave 1/4 at a time every hour. Remove chicken from the smoker when a thermometer in the thickest part of the chicken breast reads 170 degrees. Brush the surface of the chicken with sesame oil cut into serving pieces and serve.

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Lee Custer sent in this great recipe for smoked steel head trout. This recipe also works well for salmon.

Prep Time: 20?minutes

Cook Time: 2?hours, 30?minutes

Total Time: 2?hours, 50?minutes

Yield: Serves 4

Ingredients:

• 2 pounds steel head trout or salmon fillet, fresh
• 2 tablespoons olive oil
• 4 cloves garlic, diced
• 1 1/2 tablespoon rosemary, crushed, either fresh or dried
• 1 cup Morton tender quick
• 1 quart water
• pepper to taste
• alder smoking chips, soaked in water or wine

Preparation:

Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well. Let sit in fridge over night (at least 8 hours). Make a brine of Morton's Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish. Meanwhile, prepare your smoker or grill for a four hour slow burn (150 F to start).

Remove fish from brine and drain. Place fish on foil shaped as close as you can to the contours of the fillets. Place this on the rack of grill or smoker. Add alder chips to coals or firebox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165 degrees F. Remove from grill or smoker and allow to cool for 20 minutes . Serve.

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