7 BBQ Smoker Vegetable Recipes you can make at home

grilled vegetables

Most people think of mouth-watering slabs of meat such as sausages, jerky, ham, pork ribs and all other assortment of fleshy products when they hear the words “smoked food.”

However, it has been known, albeit not to everyone, that smoking goes beyond meat products and other foods are also smoked for flavoring.

These include cheese, oyster, paprika, eggs, alinazik kebab, jallab, suanmeitang and more! But did you know that a variety of vegetables are being smoked also?

Well that’s what we’ll discuss in this blog post today and we will also include a number of smoked vegetable recipes in this topic.

This way you can smoke your food either on your patio smoker or an indoor electric smoker like the one from Masterbuilt.

What is Smoking Food?

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke (sometimes mixed with heated water vapor) from a low heat source (between 80° – 110° Celsius) such as charcoal, gas, wood and electrically induced thermal heat.

Meat, fish, and lapsang souchong tea are often smoked. Smoking is one of the oldest form of food preservation methods and evidence suggests that the people living around the Caucasus Mountains near the Caspian Sea have been practicing this food preservation method as early as 9000 BC.

Over the millennia this food preservation method developed to certain levels of sophistication on various cultures in Europe. For example, Scandinavians were known to smoke fish pretty well, while in North America smoked hams was their highlight.

But by the mid-20th century chemical preservatives replaced this traditional method of preserving food; however, artificially created chemicals tend to have negative effects on health and so a new healthy food movement revived this technique once more.

Which Smoker Grill is Perfect for Smoking Vegetables?

While there are many different types of smoker grills sold in the market both vertical and horizontal smoker grills will do the work just fine.

Also all smoker grills that have gas, electric, infrared, wood or charcoal fuel can smoke meat, fish and vegetables effectively, but do choose products that are made with high quality so you won’t be disappointed.

smoked peppers

The best thing about smoking vegetables also is that you only need to smoke them in less the time it takes compared to smoking meat varieties, where it can take days and even weeks for them to be smoked in order to get that desired preservation that you want.

Check out these top BBQ Smoker Cook Books as well:

BBQ Pitmasters cookbook

BBq Smoker recipes

Top 7 Smoked Vegetables Recipes

Talking about smoking food will not be complete without showcasing some delicious smoked recipes for you to try at home. Even though smoked meat is very appealing to your taste there is no denying that vegetables will always trump over meat when it comes to nutrients.

Which is the reason why many people today are turning vegan, but we’re not encouraging you to be vegan, of course, the taste of burnt meat over fire is still unbeatable also as far as indulging one’s self is concerned.

In light of everyone’s acceptance of their preference in food, here are 7 great smoked vegetable recipes that you’ll really love.

1.) Artichokes

Artichokes are actually the flowering buds of a plant in the thistle family. The silymarin, which is a milk thistle in this flower bud, detoxifies the liver and help cure liver diseases such as chronic hepatitis and cirrhosis.

Artichokes are also high in dietary fiber that helps your digestion process as well as regulate low-density lipoproteins (LDL or good cholesterol) that are beneficial to your body.

It is unwise to smoke artichokes right away without steaming them first as the leaves tend to dry out and they would seem like munching leather in your mouth. The cooking instructions below will show you how to steam it first and then smoke it to make it edible and delicious.

Ingredients:

  • 4 whole artichokes
  • 1/2 cup extra virgin olive oil (EVOO)
  • Juice of 1 lemon
  • 4 minced garlic cloves
  • Sea salt and cracked black pepper
  • Water
  • Mesquite wood chips

How to cook it:

Step 1: Steaming

  1. Prepare an electric food steamer and pour 500ml of water at the bottom of it, then start heating it and bring to boil.
  2. While waiting for the steamer to boil clean and trim your artichokes by removing some of the tough outer leaves near the base of the bud at the stem. Slice 1/4 of the top of the artichoke with a large serrated knife and discard it. Remove the stem too in order to allow the chokes to sit flat on the steamer. Clip off of the pointy edges of the leaves that are on the outermost layer with cooking shears.
  3. This time cut the artichokes in half at the center lengthwise to expose the hairy choke on the stem, then remove the hairy choke with a spoon by scraping it off.
  4. Then place the artichokes in the steamer with the stem facing downward, cover with lid and let them sit for 20 – 25 minutes until they become soft and tender.
  5. Take the artichokes out of the food steamer and transfer them to a clean plate and let cool.

Step 2: Smoking

  1. Fire up the smoker and set temperature to 93° Celsius.
  2. Put the artichokes in aluminum foil packets and place them on the grill in the smoker to be smoked.
  3. Pour the rest of the ingredients (EVOO, lemon juice, garlic, salt, and pepper) into the foil packets together with the artichokes and mix them well.
  4. Now smoke the artichokes for about an hour and serve with melted butter as dipping sauce or just eat it as is.

2.) Asparagus

Asparagus, although not often used for smoking, yet is sturdy enough not to melt in the heat inside a smoker, and has lots of health benefits too! The early spring fresh and thick stalks would work nicely.

One recipe that would be good for smoking asparagus is cutting off the lower stem and mix the vegetable with salt, pepper and olive oil. Put the asparagus in an aluminum foil packet and smoke them at 107° Celsius for about 90 minutes or until they become tender, but still crisp to the bite.

Another recipe to try is to wrap individual asparagus spear in bacon strips and then smoke them. You can wipe the asparagus and bacon wrap with butter or some other marinade before smoking them. Smoke until the bacon turns brown before serving.

You may also try this recipe which suggests that you place the asparagus on top of a bed of sliced onions sprinkled with butter in a baking dish. Smoke it for 2 hours and it should be a great meal.

3.) Brussels Sprouts

In order to smoke Brussels sprouts successfully, you need to place them in a container to keep the moisture in, or else they’ll dry out and won’t be edible.

Create aluminum foil packets for the sprouts as this will serve as their container to steam the vegetable, or you can also use a roasting foil or lasagna pan.

To add flavor to the smoked Brussels sprouts, you can add either chopped cooked bacon or sliced sweet onions and serve them. Also drizzling them with balsamic vinegar will improve their taste.

Ingredients:

• 1-1/2 lbs Brussels sprouts
• 2 cloves of garlic minced
• 2 tbsp extra virgin olive oil
• Sea salt and cracked black pepper

How to cook it:

  1. First thing to do is to rinse the sprouts in the cold water of the faucet, then set them on a strainer and allow to drain. Remove the brown parts as well as the outer leaves that have been discolored.
  2. Get a large bowl and transfer the sprouts from the strainer into the bowl. Pour olive oil and coat it with a brush, add minced garlic, as well as salt and pepper before transferring it again to the aluminum foil packet.
  3. Use a vertical water smoker (preferably electric smoker) and heat it up to 121° Celsius for about 45 minutes until it becomes soft and tender. You can also replace the water in the water pan with apple cider vinegar for added flavor.

You’ll definitely want to take a look at our accessory guide to get the gear you’ll need for these recipes.

4.) Cabbage

Despite its impressive nutrient content, cabbage is often overlooked. It is often mistaken for lettuce, but it actually belongs to the Brassica genus of vegetables, which includes kale, cauliflower and broccoli. Use a classic green cabbage with a small head. You have to remove the first 2 outer leaves and rinse it before smoking it.

Ingredients:

  • 1 small head of green cabbage
  • 1 tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • Extra virgin olive oil (EVOO)
  • Sea salt and black pepper for the outside
  • Water and naturally sweetened apple juice
  • Hickory or apple wood chips

How to cook it:

  1. Use a vertical water smoker for this recipe and preheat it to 124° Celsius. Pour 50% water and another 50% apple juice in the water pan for flavoring in the steam when you smoke the cabbage and add the charcoal briquettes and the chopped wood in the wood chip tray.
  2. Create a cylindrical cavity in the center of the cabbage by cutting out the core with a small knife. Make the cavity approximately 1.25-inch wide and 3 inches deep, but do not gouge out the core all the way through the cabbage head.
  3. Pour in the vinegar, salt and pepper into the cavity, then rub the external portion with EVOO. Afterwards coat it with salt and pepper to taste.
  4. Create aluminum foil packets to place the cabbage in as you smoke it. Leave extra foil hanging out to close it later and envelop the cabbage. Make sure to lay the cabbage in the aluminum foil packet with the cut end facing upwards when you start to smoke it.
  5. Start smoking the cabbage for about 1 and 1/2 hours. Add more chopped wood as well as water and vinegar and continue smoking it for another 45 – 60 minutes.
  6. Close the foil with the extra hanging aluminum foil and wrap it around the cabbage head, then smoke for another 30 minutes.
  7. Cut the cabbage head into wedge designs for added aesthetics and you can pair it with apple sauce and pork chops.

5.) Smoked Cauliflower

It is possible to smoke cauliflower in the same way we did with the cabbage head in the previous paragraph as they do belong in the same genus of Brassica. However, it may be better to break up the cauliflower into smaller pieces and remove the core before you smoke them.

Rinse them in cold running water and place them in an aluminum foil pan, then pour the olive oil, drizzle with salt and pepper and add some basil and oregano. Place the aluminum foil pan together with the ingredients in it inside the grill and smoke it.

Set temperature to 93° Celsius and smoke it for 2 hours as you stir the mix at about the second half of the time you needed to cook it. Continually add water and wood chips if needed and serve with light vinaigrette or aioli once done.

The health benefits of cauliflower include vitamin C (80% of RDA – recommended daily allowance), low in calories and rich in dietary fibers.

6.) Cherry Tomatoes

Tomatoes consists of 95% water and so they don’t do well in heat which is why you’ll need an aluminum foil pan to put them in if you want to smoke them as they burst when they reach certain temperatures.

The tradeoff is that you’ll get really tasty, but messy juices as you’ll have fun eating roasted, smoky, charred tomatoes together with pasta, salads and make delicious tomato sauce.

On the other hand making a tomato jam would be great for crostini and sliced bread to pair with an afternoon tea. The tomatoes have naturally sweet flavor that there is no need for seasoning them or brushing them with vegetable oil before you smoke them.

Ingredients:

  • 2 pints of cherry tomatoes, or enough to fill the pan
  • Water
  • Mild wood chips

How to cook it:

  1. Fire up the smoker and set temperature to 107° Celsius. Add wood chips on the wood chips tray and water to the water tray to create steam.
  2. Rinse the tomatoes in the faucet and let them dry on top of paper towels.
  3. Put the tomatoes on the grill rack and smoke them for an hour and a half. Continually add water and wood chips as needed and smoke them again for another 45 minutes to an hour.

7.) Smoked Corn on the Cob

Corn is a nutritious and delicious vegetable. Among the health benefits you will get from it includes vitamin B12, folic acid and iron which reduces the risk of anemia.

smoked corn bbq smoked vegetable

High in carbohydrates which will give you a boost if you’re working out in the gym, and it helps increase the blood flow, lowers cholesterol absorption and regulates insulin, which is good for diabetic patients.

Getting all that health benefits from smoked corn will make you think that the best things in life are free, or at least they cost $4 per bushel in the market that is. But you rarely get something this delicious when smoked and loaded with nutrients, so it’s like it’s free!

Ingredients:

  • 6 to 12 ears of white or sweet corn
  • Butter, kosher salt, & cracked black pepper for serving
  • Water
  • Oak or hickory wood chips

How to cook it:

  1. Peel back the husks gently but do not remove them from the stem (do it like when you peel a banana). Pull out the silks inside and make the corn free of it as much as you can. Place the husks back over the ears of corn and soak it in bucket filled with 5 liters of water for 2 hours.
  2. Fire up the smoker and set temperature to 107° Celsius. Add wood chips on the wood chips tray and water to the water tray to create steam.
  3. Place the corn ears on the grill racks and smoke them for 2 hours.
  4. Rotate them every half-an-hour while continually replenishing water in the water pan to create steam and wood chips in the wood chips pan for added fuel to burn.
  5. Once you’ve smoked them almost 1/3 of the way (1 hour and 45 minutes), check the corn ear and make sure that they’re not drying out.
  6. Serve with butter, salt, and pepper.

Also read: can you use a bbq smoker on your balcony?

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