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Cooking with Kristin: Great Grilling Recipes: Smoke It If You Have It | New

The Kveno family entered the world of smokers. I gave my husband a smoker/grill for Father’s Day this year. It was time to upgrade our outdoor stove as the old grill literally went up in smoke during a grilling accident last year.

Although we are new to this world, we were able to sample some smoking delights this weekend, as my dad smoked anything and everything. The results were all absolutely delicious. Here are some of the smoked dishes we dined on.

This appetizer is creamy, tart and simple. With only three ingredients, you will impress everyone! The key to this taste sensation is to smoke it slowly. It is definitely worth the wait.

Smoked cream cheese

Smoked Cream Cheese (4 Delicious Ways)

8 ounces block cream cheese

2 tablespoons of yellow mustard

3 tablespoons BBQ pork marinade

Preheat your smoker to 200 degrees. Coat the block of cream cheese with a light coating of yellow mustard, top and sides. Score the top of the block with your utility knife in a hatched pattern. Season all sides with your barbecue marinade. Place your block of cream cheese on a baking sheet lined with aluminum foil. Place the tray on the racks of your smoker and let it smoke for about two hours. Serve immediately with your favorite chips or crackers.


I love a good banana bread, especially if it has chocolate chips. This recipe includes chocolate, nuts and smoked bananas. The mascarpone in the bread locks in moisture adding one more element to that bread resulting in a smoky and delicious banana bread.

Smoked banana bread

Simple Smoked Banana Bread Recipe – You’ve Gotta Try This!

1-1/2 cup all-purpose flour

1-1/4 teaspoons baking soda

3/4 teaspoon kosher salt

1 cup (packed) dark brown sugar

1/3 cup mascarpone, plain whole milk Greek yogurt or sour cream

1/4 cup (½ stick) unsalted butter, room temperature

2 large eggs

4-5 very ripe bananas (about 1-1/2 cups)

1/2 cup chopped bittersweet or semisweet chocolate (optional)

1/2 cup chopped walnuts (optional)

Peel the bananas and place them directly on the grill grate of your smoker. Let them smoke at 150-165 degrees for 20 minutes.

Combine the brown sugar, butter and mascarpone, then beat with an electric mixer over medium-high heat until the batter is light and fluffy. Add the two eggs and continue mixing. Sift the flour, baking soda and salt into the batter. Stir over low heat until the flour is incorporated. Mash the bananas, add them to the batter and mix them. Stir the nuts and chocolate chips into the batter.

Line a loaf pan with butcher paper or parchment paper. Pour in the batter and place the loaf pan in your smoker at a temperature of 375 degrees. Bake the banana bread for about 65 minutes. The bread is done when a toothpick pulls clean from the center.


If you’re a deviled egg fan, give this recipe a try. It contains some of the time-tested ingredients found in typical deviled eggs, but with the added smoky flavor that results from smoking hard-boiled eggs.

Smoked deviled eggs

3 tablespoons mayonnaise

3 teaspoons chopped chives

1 teaspoon brown mustard

1 teaspoon apple cider vinegar

2 tablespoons cooked and crumbled bacon

salt and pepper to taste

hot sauce


any other toppings of your choice, such as jalapeños or more hot sauce

First, start by boiling the eggs normally on medium to low boil, as we don’t want them to be fully cooked as they will cook more in the smoker. We want to crack or slightly crush the shells, so the outside of the egg is exposed. We don’t want to completely peel off the shell or the eggs will develop a gummy texture. By keeping part of the shell intact, we allow the smoke to flavor the egg; but at the same time keeping it firm.

We want to set our smoker to a low heat of 200-225 with cherry wood for flavor, but really any type of wood you like would work fine. Now they will only stay in the smoker for about an hour. Any longer and they will be overdone and have a chewy texture. So more or less we want to get them in with a lot of smoke and then get them out.

For deviled eggs, you peel and cut 7 eggs in half, then place the yolk in a large zip-lock bag. Add 3 tablespoons of mayonnaise, 3 teaspoons of chopped chives, 1 teaspoon of brown mustard, 1 teaspoon of apple cider vinegar, salt and pepper to taste and a pinch of hot sauce (or more if you want them hot). Close the bag and knead until the egg yolks are combined and broken up. Cut the corner of the bag and spoon the filling evenly into the sliced ​​eggs. Garnish with about 2 tablespoons cooked and crumbled bacon and a little paprika. You can also top with any other ingredient of your choice, such as jalapeños or more hot sauce.


When I think of a smoker, meat immediately comes to mind. Beef or pork, smoking it low and low is the only solution. We tried this tender pork recipe last weekend and the results were spectacular.

Smoked Pulled Pork Shoulder

Smoked Pulled Pork Shoulder Recipe (Pork Butt)

To rub:

2 tablespoons of sea salt

2 tablespoons of black pepper

2 tablespoons of garlic grains

2 tablespoons onion granules

2 tablespoons paprika

2 tablespoons cumin/

Spritzer and Sauce:

1 cup apple juice

1/2 cup apple cider vinegar

1/2 cup of water

For the pork:

6 to 9 pound pork shoulder or butt, defatted

4 tablespoons yellow or Dijon mustard

Preheat smoker to 250 degrees. Place a drip pan filled with water under the grill grates.

Rub: Combine all ingredients and set aside.

Spritzer: Add apple juice, cider and water to a spray bottle and shake. Put aside.

Rub the mustard on each side of the pork shoulder, creating a thin layer. Add the pork shoulder to the smoker on top of the water-filled broiler pan and smoke for three hours. Spray the pork shoulder with 15 to 20 sprays of the spray bottle. Repeat this process for the next 3 hours every hour with the same number of spritzes.

Once the pork has reached an internal temperature of 165-170 or the top of the fat on the rind has split, about 6-7 hours, remove the pork from the smoker. Place the pork shoulder on a large sheet of double-sided foil, spray liberally and wrap extremely tightly, folding over and covering the pork shoulder. Return the pork shoulder to the smoker, bone side up, and cook until it reaches an internal temperature of 200 to 205 degrees, about 2 to 4 hours. Remove the pork shoulder from the smoker and allow it to rest in the foil for 30-60 minutes before removing the bone, large chunks of fat and pulling it out using forks, claws or pliers. Serve with BBQ sauce as a side dish or as a sandwich.

Now that we are a family of smokers, I can’t wait to dive into all the food creations that use the smoker. If you have any recipes that feature the smoker please send them to me, I’d love to expand my repertoire and share them with The Land readers.

Kristin Kveno scours the internet, poring over old family recipes, and searches everywhere for interesting food ideas to feed your crew. Do you have a recipe to share? You can reach Kristin at [email protected]

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