Ideas & Inspiration
How to Cook Holiday Dinner in a Smoker
Start a new tradition this holiday season when you cook your holiday dinner in a smoker. Smoked turkeys and other foods come out juicy, tender and delicious.
The Masterbuilt 2-Door Dual Fuel Smoker has four adjustable chrome cooking racks (three are pictured here) and works with charcoal or propane gas. Ignite it with the push of a button.
A smoker chip tray is included, so you can use your favorite wood chips for extra flavor.
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 and season them with your favorite herbs. Punch a few holes in the top of the foil, so the smoke can penetrate, and cook over apple or hickory chips.
Drizzle corn-on-the-cob with olive oil, add salt and pepper, and wrap the ears in foil to smoke over mesquite or hickory.
Get started with the recipes below:
Serves 6 to 12
- 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
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 turkey with one jar of Buttery Creole marinade. Season outside and inside of turkey with Cajun seasoning, rubbing it into the skin.
3. Place turkey on middle rack in smoker and close the door. Smoke for 5 1/2 hours or until internal temperature in breast reaches 165° F. (This total cooking time is for a 19-pound whole turkey. Based on the weight of your turkey, you will 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 with a 50/50 mixture of apple juice and water. Preheat smoker to 225° F.
2. See Step 2 above.
3. Place turkey on middle rack in smoker and close the door. Smoke for 9 1/2 hours or until internal temperature in breast reaches 165° F. (This total cooking time is for a 19-pound whole turkey. Based on the weight of your turkey, you will 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.)
Serves 4 to 6
- 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
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 butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9 1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining cheddar cheese and Gouda cheese.
Desserts cook up quickly on a Masterbuilt Kettle-Style Charcoal Grill. Put a sweet ending to your Thanksgiving or Christmas meal with Grilled Blackberry Cobbler, and top it with a scoop of vanilla ice cream or a dollop of real whipped cream.
- 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
1. Preheat lightly greased grill to 350° F (medium setting).
2. Place blackberries in a deep, round 10-inch aluminum foil pan. In a medium bowl, stir together sugar and flour. Add cream and melted butter and stir well. Pour mixture over berries.
3. Place foil pan over indirect heat and grill, with grill lid closed, for 1 hour. Remove from grill and enjoy with your favorite vanilla ice cream!
Recipes by Masterbuilt’s DADGUM, That’s Good and DADGUM, That’s Good, Too cookbooks, written by John McLemore.