When you’re looking for deliciously simple side dishes, look no further than yourTraeger for these Smoked Sweet Potatoes! Whether you’re already smoking the main dish or not, it’s worth the effort to light up the smoker for sweet potatoes.

Sweet Potatoes can be a pain to dice, since they are much harder than Russet potatoes. So instead, why not make a baked sweet potato on the grill? Prepped in much the same way you would a regular potato, sweet potatoes have an incredible flavor, plus they are chock full of antioxidants, fiber, vitamins, and minerals. Sweet Potatoes are also practically fat free and they support gut health and immune function. So really, what’s not to love?

Looking for more Smoked Side Dishes? Try these Smoked Baked Beans, Smoked Mushrooms or Smoked Cream Cheese.

Ingredients to make your Smoked Sweet Potato

Keep scrolling for the complete recipe. This is just a summary of ingredients.

• Sweet Potatoes – You’ll want whole, fresh sweet potatoes, not canned or precut. You don’t even have to take the skins off!
• Olive Oil – Adding oil to the skins of your sweet potato will help the skins not get too crispy, plus they will help the salt and pepper stick to the skin and soak in while smoking.
• Salt – the addition of salt enhances the flavors of whatever you’re cooking. A little salt will almost always make a dish taste better. 
• Cracked Black Pepper – the use of cracked black pepper rather than ground black pepper is because cracked black pepper retains its flavor longer. The surface area of the cracked peppercorns is smaller, so the rate of evaporation is slower, giving you flavor longer during the cooking process.

How to Smoke Sweet Potatoes

Start with preheating your smoker. While it’s preheating, scrub and dry the sweet potatoes and poke them with a fork.

Once dry and poked, drizzle olive oil over each sweet potato then season them all over with the salt and cracked black pepper. Place your sweet potatoes in the smoker for a couple hours or until done. 

When your sweet potatoes are done, take them out of the smoker and let them rest. Then you can cut them, fluff them, and add your toppings. A super simple and delicious dish.

How Can I Tell If My Traeger Sweet Potatoes are Done?

A perfectly done sweet potato will have an internal temperature of 210 degrees. If you aim for them to be between 205 degrees and 215 degrees, they should be done.

You can also pierce the sweet potatoes with a fork. Once the fork can be inserted into the sweet potato with ease, they should be done and ready to be removed.

Recommended Toppings for Smoked Sweet Potatoes

Sweet Potatoes are a versatile side dish. They are tasty with a simple topping of butter or sour cream, just like a Russet potato. But if you’d like to get a little fancy, here are a few ideas for toppings.

Maple Pecan Butter can easily be whipped up using butter, pure maple syrup, ground cinnamon, and chopped toasted pecans. The flavors in this butter really bring out the unique flavor in the sweet potato. If pecans aren’t your favorite, you can leave them out. The butter, syrup, and cinnamon are a delicious combination on their own.

Ground pork sausage and diced apples can be cooked together and then added in with the fluffed sweet potato for an all-in-one meal. No further seasonings are required. The ground pork sausage and the apples complement the sweet potato perfectly.

Or it’s just as acceptable to go the candied yams route. Just add some cinnamon, brown sugar, and miniature marshmallows for a sweet treat at dinner.

What should you serve with Smoked Sweet Potatoes?

• Smoked Spatchcock Turkey
• Smoked Turkey Legs
• Smoked Meatloaf
• Smoked Beef Brisket
• Smoked Beef Tenderloin

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Smoked Sweet Potatoes

Sweet Potatoes, olive oil, salt, and pepper are all you need to make incredible Smoked Sweet Potatoes tonight.

Course BBQ Side Dish

Cuisine American

Keyword Smoked Sweet Potatoes

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories 64kcal

Author Mark Rogers

Equipment

• Wood Pellet Choices Maple, Pecan or Signature

Ingredients

• 4 each whole sweet potatoes
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon cracked black pepper

Instructions

• Preheat your smoker to 225-250° F.
• Wash and dry sweet potatoes and pierce the skins with a fork in several places.
• Drizzle with olive oil, and rub all over the skin of the sweet potatoes. Season them on all sides with salt and black pepper.
• Place the sweet potatoes on the smoker, and smoke for 2 hours, or until the potatoes can be pierced with a fork. Aim for your potatoes to be between 205-215° F. A perfectly cooked sweet potato will have an internal temperature of 210° F
• Remove the sweet potatoes from the smoker and allow to rest for 5-10 minutes.
• Cut them open with a knife and fluff the insides. Top with your choice of toppings.

Nutrition

Calories: 64kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1745mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 145IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.1mg

The post Smoked Sweet Potatoes appeared first on Pit Nation BBQ.

If you’ve never smoked your baked beans, you are missing out. Sure, opening a can of baked beans is easy, but if you want a baked beans dish that compliments your smoked meat, this is that recipe.

When you’re already planning on smoking some meat for hours on end, this Smoked Baked Beans Recipe is a great side dish choice, since the smoker is already going. They take less than three hours to smoke and will be worth every minute.

Looking for Smoker Recipes to serve with your beans? Try these, Traeger Burnt Ends, Smoked Meatloaf, or Traeger 321 Ribs.

What wood is used for smoking beans?

We like using hickory or mesquite. But oak wood is good as well.

Do you have to soak beans before making smoked baked beans?

We did not soak our beans because we used canned beans, however if you are using raw beans, it’s a good idea to soak them for about 1 hour.

Smoked Baked Beans Ingredients List

Keep scrolling for the full recipe and amounts needed. This is just a summary.

• Bacon – You’ll render the fat so that the bacon doesn’t take center stage in the flavor profile, but will add the perfect accent to the sauce.
• Onion – Adding flavor and texture, onion is a staple in many dishes.
• Garlic – Is any dish complete without garlic? The more the merrier.
• Serrano Pepper – You can substitute jalapenos for less heat (serrano peppers are about three times more spicy than jalapenos), but for less heat in either but all the flavor, just cut out the seeds, pith, and placenta, where most of the heat is.
• Great Northern Beans – A common bean used in soups and stews because it holds its shape even when cooked for long periods of time and doesn’t add a ton of extra flavor. You can also substitute Pinto Beans.
• Kidney Beans – Another bean commonly used in soups, kidney beans don’t have a ton of flavor to them, so they will let your sauce stand out.
• Black Beans – Yet another bean that works well in combination with the other beans and in the sauce. These beans all add different textures and colors, but not a ton of flavor.

For the Sauce

• Brown Sugar – Gives the sauce a sweet kick.
• Molasses – A key ingredient in barbecue sauce, molasses adds a little more sweetness, great texture, and distinct flavor to BBQ Baked Beans.
• Barbecue Sauce – Keep it simple instead of mixing your own barbecue spices, using your favorite barbecue sauce will add the right flavors every time.
• Ketchup – Adds a little more sweetness and a little tangy flavor.
• Worcestershire Sauce – Adds salty, sour, sweet, and tangy notes. 
• Dijon Mustard – Helps bind the sauce and also adds great flavor.
• Dry Mustard – With the liquids, the dry mustard will add even more delicious flavor.
• Apple Cider Vinegar – Adds an acidic and tart flavor as well as helping bind the sauce.
• Water or Beer – You’ll use this only if the beans seem to be getting too dry. Dealer’s choice on which one you use.
• Salt and Freshly Ground Black Pepper – Because you want to draw out all those incredible favors.

How to Make Smoked Beans

Start with chopping and cooking the bacon. Add the vegetables and cook until they are soft. Stir in everything else (except the water or beer), adding salt and pepper to taste. 

Get your smoker preheated (if it isn’t already) and set the pot with the baked beans inside. Let them smoke for a few hours or a little more, until the sauce is thickened. You’ll need to stir it occasionally and add water or beer if it seems to be getting dry.

Substitutions for Smoked Baked Beans Recipe

If you don’t have bacon on-hand, but you have leftover Brisket or Pulled Pork, these will also work. It will change the flavor profile a bit, but will still be delicious.

For those of you who don’t want as much heat, you can use jalapenos instead of serrano peppers. If you cut out the placenta, pith, and seeds, it will also take away a lot of the heat, but add the flavor.

More Side Dish Recipes that you will love.

• Smoked Mushrooms
• Smoked Cream Cheese
• Smoked Queso Dip

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Smoked Baked Beans

Grab your cast iron pot and some canned beans and get ready for the best baked beans of your life: Smoked Baked Beans.

Course BBQ Side Dish

Cuisine BBQ

Keyword Smoked Baked Beans

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 8

Calories 386kcal

Author Mark Rogers

Equipment

• Wood Recommendations Signature/Competition Blend, Mesquite, Hickory

Ingredients

• 8 ounces bacon cut into ½ inch chunks
• 1 large onion finely chopped (about 2 cups)
• 3 cloves garlic minced
• 1 serrano pepper diced (Jalapeno *optional)
• 1 15- ounce can great northern or pinto beans drained and rinsed
• 1 15- ounce can kidney beans drained and rinsed
• 1 15- ounce can black beans drained and rinsed
• 1/3 cup packed brown sugar
• 1/4 cup molasses
• 1/4 cup your favorite barbecue sauce
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon dry mustard
• 2 tablespoons apple cider vinegar
• *optional – 1/2 cup beer or water or more as needed
• Salt and freshly ground black pepper

Instructions

• In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes.
• Add the onion, garlic, and serrano pepper and cook until the vegetables are soft and slightly translucent, about 5 minutes.
• Stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, Dijon mustard, dry mustard, and vinegar. Add salt and pepper to taste.
• Set up your smoker and preheat to 225 degrees.
• Smoke the beans, uncovered, until thickened, occasionally stirring, about 2 to 2 ½ hours. (Add beer or water if beans seem too dry.)

Notes

You can substitute the bacon with leftover beef brisket or pulled pork for a different flavor profile.

Nutrition

Calories: 386kcal | Carbohydrates: 56g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 796mg | Potassium: 858mg | Fiber: 10g | Sugar: 24g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 4mg

The post Best Smoked Baked Beans With Bacon appeared first on Pit Nation BBQ.

Looking for a new cut of meat to smoke? Traeger Burnt Ends is your answer. With the unique layers of fat and meat, it is one of the only proteins that is cut small and smoked, but doesn’t dry out at all.

Pork Belly comes from the same cut of meat as bacon, so you know it’s going to be delicious. If you find Pork Belly Burnt Ends on a menu at a restaurant, chances are there is only a small amount available and the demand is high. You probably won’t find it on display at your local grocery, but you may be able to ask the butcher if they have any in the back. Basically, everyone knows it’s incredible, so it’s difficult to come by, but definitely worth it.

Do you love your smoked like we do? Don’t miss these favorites, Traeger Smoked Chicken Wings, Barbacoa Recipe, Traeger Smoked 321 Ribs.

Ingredients for Traeger Burnt Ends

This is just a quick run-down, so be sure to check the full recipe for details.

• Pork Belly – If you can’t seem to locate it at the grocery, ask the butcher if they have any in the back. The final product will be cubed pork belly, but when you purchase it, it won’t be cubed. It’ll look like uncut bacon.

Seasoning Rub

Sauce

• Dark Brown Sugar – Used in the sauce, it provides part of the sugar base that will create the crust for the meat and stickiness for the sauce.
• Honey – The other part of the sugar base, honey will keep the sauce thick and sweet. It also helps even out the flavors.
• Texas BBQ Sauce – This is a less sweet version of BBQ sauce. 
• Unsalted Butter – The crisping agent, the butter will help the Pork Belly Burnt Ends have that bark that is so delicious on smoked meat.

How to Make Traeger Burnt Ends

Start by throwing together the spices for the rub. Use a fork or a whisk and get it all mixed together well. 

Take the pork belly out of the fridge and cut it into cubes. Toss the cubes with the seasoning rub and lay them out on a cookie sheet.

Preheat the smoker and add wood chips to start the smoke when it reaches 225 degrees. Place a drip pan with some water in it under the grates to catch any drippings. 

Put the pork belly on the grates (fat side up) for up to a couple of hours then transfer the cubes to a pan and top them with your brown sugar, honey, and BBQ sauce. Slice the butter and add it to the top, covering with foil and placing it back in the smoker. Stir the cubes every 30 minutes for a few hours then serve immediately once the internal temperature is at a minimum of 190.

How Long Should I Smoke Pork Belly Burnt Ends?

Once you have the pork belly prepared and the smoker temperature up to 225 F, you’ll place the pork belly directly onto the grates and smoke them until the internal temperature reaches 165 F, which should take 1-2 hours.

After you’ve added the sauce and covered the pork belly, you’ll put them back in the smoker for about two more hours until the internal temperature is between 190 F and 205 F. 

The total smoking time will likely be anywhere between 3-4 hours. It all depends on that internal temperature.

While the Pork Belly Burnt Ends are cooking, add one these side dishes to the grill.

• Grilled Corn on the Cob
• Grilled Asparagus
• For Dessert – Grilled Peaches

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Traeger Pork Belly Burnt Ends

For all you bacon-lovers out there, you have got to try this Pork Belly Burnt Ends Recipe. It’s everything you love about bacon in a delicious sauce and smoked until it melts in your mouth.

Course BBQ, Smoked Recipes

Cuisine BBQ

Keyword bbq burnt ends, pork belly burnt ends, Traeger Burnt Ends

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 1951kcal

Author Mark Rogers

Equipment

• Wood Reccomendations Apple, Pecan

Ingredients

• 4 pounds pork belly

Seasoning Rub

• ¼ cup smoked paprika
• 2 tablespoons ground black pepper
• 2 tablespoons dry mustard
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon cayenne powder

Sauce

• ½ cup dark brown sugar
• 2 tablespoons honey
• 1 ½ cups Texas BBQ sauce
• ½ cup 1 stick unsalted butter

Instructions

• Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
  
• Slice refrigerated pork belly into 1 ½ inch cubes.
• Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
  
• Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
• Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
  
• Transfer Pork Belly cubes to an aluminum pan and top with brown sugar, honey and BBQ sauce
• Slice butter and add to top
  
• Cover with aluminum foil and place back on the smoker at 225 F.
  
• Stir Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
• Serve immediately. Store leftovers in refrigerator

Nutrition

Serving: 225g | Calories: 1951kcal | Carbohydrates: 58g | Protein: 31g | Fat: 178g | Saturated Fat: 68g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 79g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 867mg | Potassium: 937mg | Fiber: 4g | Sugar: 48g | Vitamin A: 3356IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 4mg

The post Traeger Burnt Ends Recipe appeared first on Pit Nation BBQ.

Step up your dip game and make this Smoked Cream Cheese. This dip can be coated with a simple dry rub and enjoyed with your favorite cracker, pretzel, or chip. The best part is that you get to use the smoker. 

Are you looking for an easy dip to make for a crowd? This dip is so good that you can eat it right off the grill. If you prefer it cold, you can also put it in the fridge for later. There is no wrong way to enjoy this deliciousness. 

What is smoked cream cheese?

Smoked cream cheese is a type of soft, spreadable cheese that has been flavored and smoked. It is often used as a topping for crackers or baked potatoes or as an ingredient in recipes.

Ingredients to use when smoking cream cheese

• Cream cheese – This recipe calls for an 8-ounce block of cream cheese. You can double or triple the recipe.
• Dry rub  – The second part of this recipe calls for a dry rub. You can choose your favorite.

What is my favorite dry rub to use?

Many different dry rubs can be used to flavor your cream cheese. Some of my favorites include smoky paprika, spicy chili powder, and tangy lemon zest.

How to Make Smoked Cream Cheese Dip

You are going to start with your favorite brand of cream cheese. I always prefer the store brand, but you choose your favorite.

I like to use a little secret when smoking cream cheese: rub it down with olive oil. This step will help ensure the seasoning sticks to the cream cheese.

Go ahead and score the top of the cream cheese block. Place the cream cheese onto the prepared baking sheet 

Start by preheating the smoker to 215° F. Then, you’ll want to line a baking sheet with aluminum foil.

You are then going to sprinkle the rub onto the top and sides of the cream cheese. Place the baking sheet on the smoker and smoke for 1 ½ to 2 hours.

Flavor Variations for Traeger Smoked Cream Cheese

• Sweet – Coat with a sugar-cinnamon blend and drizzle with honey when served.
• Mexican – Coat with taco seasoning, add Rotel tomatoes and pickled jalapenos to the top when done, and serve with taco chips and Frito scoops.
• Bacon – Add cooked and crumbled bacon to the cream cheese before smoking. Garnish with more crumbled bacon and serve with crackers.
• More cheese –  add more cheese to the cream cheese before smoking.
• Serve with crackers, pretzels, or vegetables for dipping.

Can you use low-fat cream cheese?

While it is possible to use low-fat or fat-free cream cheese to smoke, most people recommend against it. This is because the lower fat content can result in a drier and less flavorful finished product. If you do choose to use low-fat or nonfat cream cheese for your smoked cheese dip, you may need to add additional seasonings or ingredients to compensate for the reduced flavor and creaminess.

Should I eat this hot or cold?

You can always cut the cream cheese in half and try both options. Eating the smoked cheese hot or cold is going to produce two different flavor versions of the recipe. Give both a try and let us know what you think.

What wood pellet choices do I have for this recipe?

 It is recommended that you use Apple, Pecan, or Competition Blend.

Grab your favorite crackers and make this appetizer with cream cheese ASAP! What’s your favorite part of making dips for your family to enjoy?

WHAT CAN I SERVE WITH THIS SMOKED CREAM CHEESE?

While this cream cheese goes with just about every type of smoked meat, here are a few suggestions:

Traeger Chicken Wings – if you are looking for a fun party idea or maybe something for the big game, you can’t go wrong with smoked wings.

Smoked Bologna – while this recipe is a bit different than your normal smoked meat, it would be great with the smoked cream cheese.

Traeger Pulled Pork – well we couldn’t pass up everyone’s favorite pulled pork.

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Smoked Cream Cheese

Step up your dip game and make this Smoked Cream Cheese. This dip can be coated with a simple dry rub and enjoyed with your favorite cracker, pretzel, or chip. The best part is that you get to use the smoker.

Prep Time 5 minutes

Cook Time 2 hours

Servings 8 people

Calories 102kcal

Author Mark Rogers

Equipment

• Wood Pellet Choices Apple, Pecan, Signature/Competition Blend

Ingredients

• 8 ounces cream cheese (1 block)
• 2 tablespoons Favorite Dry Rub

Instructions

• Preheat the smoker to 215° F.
• Line a baking sheet with aluminum foil.
• Score the top of the cream cheese block, about a 1/2 inch deep and spaced 1 inch apart.
  
• Place the cream cheese onto the prepared baking sheet.
• Sprinkle the rob onto the top and sides of the cream cheese.
  
• Place the baking sheet on the smoker and smoke for 1 ½ to 2 hour.
  
• Serve with your favorite dipping sides.
  

Notes

• Flavor Variations
  • Sweet – coat with a sugar cinnamon blend and drizzle with honey when served.
  • Mexican – coat with taco seasoning, add Rotel tomatoes and pickled jalapenos to top when done, and serve with taco chips and Frito scoops.
  • Bacon – Add cooked and crumbled bacon to the cream cheese before smoking.

Nutrition

Calories: 102kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 89mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.4mg

The post Best Smoked Cream Cheese Recipe appeared first on Recipes For Dads, LLC.

For all you meat smokers out there, if you haven’t tried smoked shrimp, yet, what are you waiting for? It doesn’t take long from preparing to enjoying, so grab some shrimp, preheat the smoker, and get ready to enjoy that rich, smokey flavor in less than an hour.

Whether you like to eat shrimp alone as an appetizer or use it with other recipes, Smoked Shrimp is a great choice. Using common spices you already have on-hand, as long as you have shrimp, you can toss it in your smoker any time you’re smoking other meats as well. You don’t even have to share, if you don’t want to. Eat these right out of the smoker and enjoy your reward for smoking some other meat for dinner.

Smoked Shrimp Ingredients

Below is an overview, so be sure to check the recipe card at the end for exact measurements.

• Raw Shell-On Shrimp – You don’t need jumbo shrimp, but you could use them. Just be sure to check the internal temp and adjust the cook time, if needed.
• Vegetable Oil – To help the seasoning stick as well as encouraging that smokey flavor you love.

Good Shrimp Seasoning

• Kosher Salt – A staple in cooking, salt is the flavor enhancer. Kosher salt also is a little larger and changes the texture some.
• Cracked Black Pepper – Also larger like the Kosher Salt, Cracked Black Pepper adds an even more robust flavor.
• Garlic Powder – Garlic is always a great flavor enhancer.
• Paprika – A great addition to any smoked meat, paprika will only compliment the smokey flavor.

How to Make Traeger Shrimp

To make Smoked Shrimp, start with preheating the smoker. It doesn’t take long to prep the shrimp, so it’s good to get it going so it’s ready when you are. To prep the shrimp, first peel and rinse them. Use a paper towel to blot off the excess water. Take a large bowl and toss the shrimp with all the other ingredients, making sure the shrimp is well coated.

Once your smoker is preheated, place the prepared shrimp onto the smoker grates and cook until they are done. Be ready, because they are best eaten straight out of the smoker. If you’re using them in a recipe rather than eating them as an appetizer, have everything else ready to go when the shrimp is finished.

How Much Shrimp Do I Need?

This recipe calls for 1-2 pounds. Each pound will probably give you about 13-15 shrimp, depending on the size of shrimp you purchase. Usually, a pound of shrimp can feed around 4 people, depending on how you plan to use the shrimp. Eating the shrimp alone as an appetizer may require more shrimp than including the shrimp in, say, a pasta dish. 

Keep in mind, not only the size of the shrimp will matter, but if the shrimp are raw, you’ll need more pounds and if they are peeled and deveined, you’ll need fewer pounds. It can be a confusing kind of math to do, but you’ll want to make sure you have plenty for everyone. 

Quick Tips for Smoked Shrimp

You may find that the shrimp are too small to place directly on your smoker grates. If this is the case, simply cover your smoker grate with some aluminum foil, taking care to poke small holes into the foil. The holes allow the smoke to flow through and still add the smokey flavor to your shrimp. 

If you’re smoking meat for a different meal and you have some room in your smoker, go ahead and toss these shrimp in with it! Even if you don’t make a ton, no one will ever say no to such a delicious pre-dinner snack. 

WHAT SIDES TO SERVE WITH SMOKED SHRIMP?

Smoked Vegetables – serving fresh vegetables is the perfect addition to Smoked Shrimp

Homemade Hush Puppies – seafood and hush puppies go hand in hand

Grilled Asparagus – a great way to keep the meal light

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Smoked Shrimp

For all you meat smokers out there, if you haven’t tried smoked shrimp, yet, what are you waiting for? It doesn’t take long from preparing to enjoying, so grab some shrimp, preheat the smoker, and get ready to enjoy that rich, smokey flavor in less than an hour.

Course Appetizer, Main Course, Smoked Recipes

Cuisine American, French

Keyword Smoked Shrimp

Prep Time 10 minutes

Cook Time 40 minutes

Servings 6 people

Calories 76kcal

Author Mark Rogers

Equipment

• Wood Pellet Options Apple, Pecan, Cherry or Signature/Competition Blend

Ingredients

• 1-2 pounds raw shell-on shrimp (13-15/lb.)
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

• Preheat smoker to 225°F.
• Peel and rinse shrimp and blot dry with paper towels.
• In a large bowl, toss shrimp with oil and sprinkle seasonings onto shrimp and toss to cover.
  
• Place shrimp directly onto smoker grates and smoke for 30-40 minutes until pink and firm with an internal temperature of 140°F.
  
• Serve shrimp fresh from the smoker.
  

Nutrition

Calories: 76kcal | Carbohydrates: 1g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 1203mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.2mg

The post Traeger Smoked Shrimp Simple & Delicious appeared first on Recipes For Dads, LLC.