Recipe library

Cook plans built for real weekends

Filter by protein or cooker and you will still land on pages with practical timing, pit-temp targets, and the next tool or product worth buying.

8

recipes in this view
Smoked Pork Belly Burnt Ends with Gochujang-Miso Glaze
porksmoker285

Smoked Pork Belly Burnt Ends with Gochujang-Miso Glaze

Cube pork belly, smoke until edges crisp and bark forms, then toss with a gochujang-miso glaze that combines fermented heat, savory umami depth, and brown sugar caramelization. The two-stage cook—dry smoke then braised g

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Smoked Pork Tenderloin with Garlic-Herb Crust and Pan Sauce
porksmoker135

Smoked Pork Tenderloin with Garlic-Herb Crust and Pan Sauce

A weeknight-friendly smoked pork tenderloin that cooks faster than larger cuts while delivering smoke flavor and a crispy exterior. This recipe uses a garlic and herb-forward dry rub, combines low-temperature smoking wit

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Smoked Pork Chops with Apple-Cider Glaze and Crispy Bark
porksmoker180

Smoked Pork Chops with Apple-Cider Glaze and Crispy Bark

Thick-cut bone-in pork chops smoked low-and-slow until tender with a mahogany bark, finished with an apple-cider reduction glaze that caramelizes on the surface. Includes timing, temperature targets, and finishing techni

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Smoked Pork Belly Burnt Ends with Gochujang-Bourbon Glaze
porksmoker240

Smoked Pork Belly Burnt Ends with Gochujang-Bourbon Glaze

Cube and smoke pork belly until the edges char, then finish with a spicy-sweet gochujang and bourbon glaze. This crowd-pleasing appetizer delivers restaurant-quality bark and tender interior in under 4 hours.

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Smoked Pork Shoulder Carolina-Style with Vinegar Mop
porksmoker12–14 hours

Smoked Pork Shoulder Carolina-Style with Vinegar Mop

Low-and-slow smoking at 225–250°F transforms a bone-in pork shoulder into fall-apart tender pulled pork. This Carolina-style method layers flavor through a simple mustard binder, savory rub, and tangy vinegar mop sauce a

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Smoked Pork Belly Burnt Ends with Maple-Bourbon Glaze
porksmoker4 hours 30 minutes

Smoked Pork Belly Burnt Ends with Maple-Bourbon Glaze

Tender, caramelized pork belly cubes smoked low and slow, then tossed in a sticky maple-bourbon glaze and finished with a final smoke. A crowd-pleasing appetizer or main that works for weeknight dinners and weekend gathe

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Smoked Lamb Shoulder: Mediterranean Spice Rubs and Low-and-Slow Technique
porksmoker8-10 hours

Smoked Lamb Shoulder: Mediterranean Spice Rubs and Low-and-Slow Technique

A guide to smoking lamb shoulder with herb-forward rubs inspired by Mediterranean flavors. Covers temperature targets, wrapping strategy, and slicing techniques to maximize tenderness and bark development.

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Competition-Style Pulled Pork: Rubs, Injections, and Wrapping Methods
porksmoker900

Competition-Style Pulled Pork: Rubs, Injections, and Wrapping Methods

Master competition BBQ pulled pork with proven techniques: custom dry rub formulations, injection strategies for moisture retention, the Texas crutch wrapping method, and timing protocols. Learn how to achieve tender, co

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FAQ

Before you fire the pit

What recipes should a beginner start with?

Smoked queso, grilled chicken thighs, and reverse-seared ribeye are the fastest confidence-builders because they reward decent fire control without punishing small mistakes.

Do these recipe pages work without Supabase configured?

Yes. The site falls back to the in-repo launch library so the public pages stay populated before the database is connected.