The long weekend (such as Labor Day or Memorial Day weekend) is a great time to try out some new recipes, especially the kind of recipes that take a little longer to make. So we’ve put together this list of recipes to try out in your smoker. From Simple Smoked Salmon to Coffee Rubbed Venison Roast, there’s something for everyone. Don’t have a smoker? You can’t go wrong with a smoker from Camp Chef.
Sometimes the most delicious recipes are the simplest ones. Serve this smoked salmon with a fresh tomato and avocado salsa for maximum flavor.
For best results, take your time with this smoked venison roast. Rub with olive oil, salt, and pepper, then refrigerate for at least 12 hours. Then, plan on at least 6 to 8 hours in the smoker. The key: if the meat still isn’t falling off the bone, keep smoking until it does.
If you’re one of those “always has to be productive” types, you could use the long weekend to do some meal prep with this recipe for smoked venison burgers. Spend the time smoking the burgers now, then freeze them so you can pull them out for a quick and delicious meal later, when you’re short on time. Or, you could just eat the burgers now. Also not a bad idea.
This is a recipe from my friend Tiffany Haugen, who knows a thing or two about using a smoker — she even wrote a cookbook about it. As with many of the other smoker recipes here, make sure to plan enough time to season and refrigerate your fish for 12 hours before smoking.
If you like margaritas, you’ll enjoy this margarita smoked salmon made with sweet and sour mix, tequila, triple sec, salt, limes and lemon. Just make sure you have enough tequila for both the recipe and the drinking!
This Orange Marinated Smoked Quail recipe is one of the quicker ones in this list, requiring about an hour in a medium-hot smoker. Just make sure to marinade the quail for at least 2-3 hours before smoking.
With a little bit of cayenne, this trout has a bit of kick that pairs well with the herb and lime mayonnaise. Plus this recipe is flexible. You can easily make it your own by mixing in your favorite herbs for the mayonnaise.
Waste not, want not, as they say…reuse your old coffee grounds for this rub that works well with any dark-flesh game, beef, and pork. Don’t worry: if repurposing isn’t your thing, you can use new coffee grounds.
This recipe works best with a hindquarter roast, preferably boneless, but it will work with any hunk of venison. For maximum flavor penetration, soak the roast in the marinade before rolling into a roast and tying.