30+ Must-Try Smoker Recipes to Celebrate New Year’s in Style

6 days agoLast Updated: December 13, 2024

20 minutes read

As the New Year approaches, what better way to celebrate than with a smoky feast?

Whether you’re hosting a cozy gathering or a large party, smoking meats, seafood, and even vegetables adds a unique depth of flavor that will have your guests talking long after the celebrations end.

From tender, slow-smoked brisket to flavorful smoked chicken wings with spicy honey glaze, the possibilities are endless.

In this blog post, we’ve curated over 30 irresistible New Year’s smoker recipes that will elevate your holiday spread and leave everyone satisfied.

Get ready to impress your guests with dishes that boast smoky goodness, tender textures, and mouthwatering flavors—perfect for ringing in the new year with a bang!

30+ Must-Try Smoker Recipes to Celebrate New Year’s in Style

With these 30+ New Year’s smoker recipes, you’re sure to make a lasting impression on your guests.

Whether you’re looking for a main course, sides, or appetizers, these smoky dishes bring the perfect blend of flavor and festivity to your table.

As you fire up your smoker and prepare to indulge in mouthwatering meats, seafood, and vegetables, you’ll create not just delicious food, but unforgettable memories.

Cheers to a year of flavorful feasts, good company, and endless culinary adventures.

Here’s to ringing in the new year with a smoky twist on tradition!

Smoked Brisket with a Sweet and Smoky Rub

Ring in the New Year with a flavorful, melt-in-your-mouth smoked brisket. This recipe features a combination of a sweet and smoky rub that enhances the beef’s natural flavors. The slow-smoking process gives the brisket a rich, smoky depth while keeping it juicy and tender. Whether you’re hosting a New Year’s gathering or just indulging in a special meal, this brisket is sure to impress your guests.

Ingredients:

1 whole beef brisket (10-12 lbs)
2 tbsp brown sugar
1 tbsp paprika

1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt

1 tsp black pepper
1 tsp cumin
1/2 tsp chili powder

1/2 tsp cayenne pepper
1/2 cup apple cider vinegar
1/2 cup beef broth

Instructions:

Preheat your smoker to 225°F, using hickory or oak wood for the best flavor.
In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, chili powder, and cayenne pepper to make the rub.

Pat the brisket dry with paper towels and coat it evenly with the spice rub.
Place the brisket fat-side up on the smoker and close the lid.
Smoke the brisket for about 10-12 hours, or until the internal temperature reaches 200°F. Every 3 hours, spritz the brisket with a mixture of apple cider vinegar and beef broth to keep it moist.

Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

The result is a succulent, tender brisket with a perfect balance of sweetness and smokiness. This New Year’s smoked brisket is a crowd-pleaser that pairs wonderfully with classic sides like coleslaw, baked beans, or roasted vegetables. It’s the perfect centerpiece for a memorable New Year’s meal.

Smoked Honey-Glazed Ham

Start the new year off on a sweet note with this smoked honey-glazed ham. The combination of the wood smoke and the rich honey glaze makes this dish both flavorful and aromatic. The slow-smoking method ensures that the ham stays juicy and tender, while the glaze caramelizes to create a deliciously sweet, slightly smoky finish.

Ingredients:

1 bone-in ham (7-9 lbs)
1/2 cup honey

1/4 cup Dijon mustard
1/4 cup brown sugar
1/4 cup apple cider vinegar

1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp black pepper

1 tbsp olive oil

Instructions:

Preheat your smoker to 225°F, using applewood or cherrywood chips for a milder smoke flavor.

Rub the ham with olive oil, ensuring it’s evenly coated.
In a bowl, mix honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, and black pepper to create the glaze.
Place the ham in the smoker and cook for about 4-5 hours, or until it reaches an internal temperature of 140°F.

Every hour, brush the ham with the honey glaze to build up layers of flavor.
During the last 30 minutes of smoking, increase the temperature to 250°F to allow the glaze to caramelize.
Remove the ham from the smoker and let it rest for 15-20 minutes before slicing.

This honey-glazed smoked ham will be the star of your New Year’s table. Its rich, sweet, and smoky flavor will have everyone coming back for seconds. Serve it with mashed potatoes, green beans, and your favorite dinner rolls for a festive and fulfilling meal.

Smoked New Year’s Eve Ribs with Maple Bourbon Sauce

Celebrate the New Year with these mouthwatering smoked ribs, coated in a sweet and tangy maple bourbon sauce. The ribs are cooked low and slow to achieve the perfect tender texture, while the homemade sauce adds an extra layer of richness and depth. This dish is ideal for ringing in the new year with friends and family.

Ingredients:

2 racks of baby back ribs
2 tbsp olive oil
1 tbsp paprika

1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder

1/2 tsp chili powder
Salt and pepper to taste
1/2 cup maple syrup

1/4 cup bourbon
1/4 cup apple cider vinegar
1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

Instructions:

Preheat your smoker to 225°F, using hickory or cherrywood for a sweet, bold flavor.

Remove the membrane from the ribs and rub them with olive oil.
In a bowl, mix paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper. Rub this mixture generously over both sides of the ribs.
Place the ribs on the smoker and cook for 3-4 hours, or until they reach an internal temperature of 190°F and the meat is tender.

While the ribs are smoking, make the maple bourbon sauce by combining maple syrup, bourbon, apple cider vinegar, Dijon mustard, and Worcestershire sauce in a saucepan. Simmer over low heat for 10-15 minutes until thickened.
During the last 30 minutes of smoking, brush the sauce onto the ribs every 10 minutes to build up a glossy, flavorful glaze.
Remove the ribs from the smoker, rest for 10 minutes, and slice into individual portions.

These smoked ribs are the ultimate treat for your New Year’s Eve celebration. The combination of smoky flavors and the sweet maple bourbon glaze makes each bite irresistibly delicious. Pair them with crispy fries, coleslaw, and a cold beverage for a perfect New Year’s feast that everyone will enjoy.

Smoked Chicken with Lemon Herb Butter

This smoked chicken with lemon herb butter is a fresh and zesty way to kick off your New Year’s celebration. The chicken is coated in a rich lemon-infused butter and slow-cooked over wood chips, creating a smoky, crispy skin while keeping the meat juicy and tender. The addition of herbs enhances the flavor, making this dish both aromatic and satisfying. It’s a light yet indulgent dish that pairs well with any side and will leave your guests raving.

Ingredients:

1 whole chicken (4-5 lbs)
1/2 cup unsalted butter, softened
Zest of 1 lemon

2 tbsp fresh lemon juice
2 cloves garlic, minced
2 tbsp fresh thyme leaves

1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
Salt and pepper to taste

1/4 cup olive oil

Instructions:

Preheat your smoker to 225°F, using applewood or a mild wood chip for a gentle smokiness.

In a bowl, mix softened butter, lemon zest, lemon juice, minced garlic, thyme, rosemary, parsley, salt, and pepper to create the lemon herb butter.
Pat the chicken dry with paper towels and rub it inside and out with olive oil. Then, carefully loosen the skin of the chicken and stuff some of the lemon herb butter under the skin, reserving some for later.
Place the chicken in the smoker, breast side up, and cook for 3-4 hours or until the internal temperature reaches 165°F in the thickest part of the breast.

During the last 30 minutes of smoking, brush the chicken with the remaining lemon herb butter to enhance the flavor and create a glossy finish.
Once cooked, remove the chicken from the smoker and let it rest for 10-15 minutes before carving.

The combination of smoky flavor and lemon herb butter makes this smoked chicken a standout dish for your New Year’s feast. The tender, juicy meat and crispy skin are perfectly complemented by the fresh, citrusy notes. Serve it with roasted vegetables or a light salad to balance out the richness of the chicken, creating a well-rounded, festive meal that’s both delicious and elegant.

Smoked Stuffed Pork Tenderloin

For a truly impressive New Year’s meal, this smoked stuffed pork tenderloin is an absolute showstopper. The tenderloin is stuffed with a flavorful mixture of spinach, garlic, sun-dried tomatoes, and cream cheese, then slow-smoked to perfection. The smoking process locks in the savory flavors while the stuffing adds a creamy, rich contrast to the lean pork. It’s an elevated yet simple dish that’s sure to leave a lasting impression on your guests.

Ingredients:

2 pork tenderloins (about 1 lb each)

1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup cream cheese, softened

2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
1 tbsp olive oil

Salt and pepper to taste
Butcher twine for securing the tenderloin

Instructions:

Preheat your smoker to 225°F, using hickory or pecan wood for a savory, bold flavor.
Butterfly the pork tenderloins by slicing them lengthwise, but not all the way through. Open them up like a book and flatten them with a meat mallet.
In a bowl, combine the spinach, sun-dried tomatoes, cream cheese, garlic, and Parmesan cheese. Mix until well combined.

Spread the stuffing mixture evenly over the pork tenderloins. Roll the tenderloin back up and secure with butcher twine.
Rub the outside of the tenderloin with olive oil and season with salt and pepper.
Place the stuffed tenderloins on the smoker and cook for 2-3 hours, or until the internal temperature reaches 145°F.

Remove the pork from the smoker and allow it to rest for 10 minutes before removing the twine and slicing.

This smoked stuffed pork tenderloin is the perfect way to elevate your New Year’s celebration. The tender pork and flavorful stuffing create a wonderful contrast of textures and flavors, while the slow-smoking process adds depth to the dish. Pair it with mashed potatoes, a crisp salad, or even some roasted sweet potatoes for a well-rounded, gourmet meal that will be the highlight of your festivities.

Smoked Lobster Tails with Garlic Butter

For a truly luxurious New Year’s Eve dinner, smoked lobster tails with garlic butter are a decadent choice. The smoky flavor pairs beautifully with the sweet, succulent lobster meat, while the garlic butter adds richness and a burst of flavor. This dish is easy to prepare but feels incredibly indulgent, making it perfect for ringing in the new year in style.

Ingredients:

4 lobster tails
1/2 cup unsalted butter, melted

3 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp lemon juice

Salt and pepper to taste
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (optional)

Instructions:

Preheat your smoker to 225°F, using fruitwood such as applewood or cherrywood for a mild, sweet smoke.
Cut the lobster tails down the middle, exposing the meat, and gently lift the meat out of the shell, leaving the end attached to the base of the tail.

In a bowl, combine the melted butter, minced garlic, parsley, lemon juice, salt, pepper, smoked paprika, and cayenne pepper (if using).
Brush the lobster meat generously with the garlic butter mixture and place the lobster tails on the smoker, meat side up.
Smoke the lobster tails for about 45 minutes to 1 hour, or until the internal temperature reaches 140°F and the lobster meat is opaque and tender.

Remove from the smoker and drizzle with any remaining garlic butter before serving.

These smoked lobster tails are a spectacular dish for any special occasion, especially New Year’s Eve. The smoky flavor combined with the rich garlic butter makes for an unforgettable bite. Serve them as an appetizer or as part of a larger feast, and your guests will be talking about this dish long after the clock strikes midnight.

Smoked Beef Tenderloin with Herb Butter

This smoked beef tenderloin with herb butter is a perfect way to celebrate the New Year with a tender, flavorful cut of meat. The slow-smoking process adds a rich, smoky flavor, while the herb butter brings a fresh, fragrant element that perfectly complements the beef. The result is a juicy, succulent beef tenderloin that’s ideal for a special occasion and will surely be a crowd favorite.

Ingredients:

1 whole beef tenderloin (4-5 lbs)
3 tbsp olive oil

Salt and freshly ground black pepper
1/4 cup unsalted butter, softened
1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped
1 clove garlic, minced
1 tbsp Dijon mustard

1 tbsp fresh parsley, chopped
1 tbsp lemon zest

Instructions:

Preheat your smoker to 225°F, using oak or hickory wood for a robust, savory flavor.
Trim the beef tenderloin of any silver skin or excess fat, then rub the entire roast with olive oil. Season generously with salt and pepper.
In a small bowl, combine the softened butter with thyme, rosemary, garlic, Dijon mustard, parsley, and lemon zest. Mix until well combined.

Place the beef tenderloin on the smoker and cook for 2-2.5 hours, or until the internal temperature reaches 130°F for medium-rare (or cook to your desired level of doneness).
During the last 20 minutes of smoking, spoon the herb butter over the beef tenderloin to infuse it with flavor and help it caramelize slightly.
Remove the beef from the smoker and let it rest for 10-15 minutes before slicing.

This smoked beef tenderloin with herb butter makes for an unforgettable New Year’s meal. The smoke enhances the natural beef flavors, while the herb butter adds a creamy, aromatic finish. It pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad for a truly elegant and festive feast.

Smoked New Year’s Eve Salmon with Maple Dijon Glaze

Celebrate the start of the New Year with this luxurious smoked salmon coated in a sweet and tangy maple Dijon glaze. The delicate smoky flavor pairs perfectly with the maple sweetness and the bite of Dijon mustard, creating a harmonious combination. This dish is light yet indulgent, making it an ideal choice for an appetizer or a main course.

Ingredients:

2 salmon fillets (about 1.5 lbs each)
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp fresh lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper
Fresh dill for garnish

Instructions:

Preheat your smoker to 225°F, using alder or applewood for a mild, sweet smoke that complements the salmon.
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, garlic, salt, and pepper.
Place the salmon fillets on a piece of aluminum foil or a grill basket, skin side down.
Brush the salmon with the maple Dijon glaze, coating it generously.
Smoke the salmon for about 1-1.5 hours, or until the internal temperature reaches 145°F, basting with more glaze every 20 minutes.
Once done, remove from the smoker and let it rest for 5-10 minutes before garnishing with fresh dill and serving.

The combination of smoky salmon and the sweet, tangy maple Dijon glaze is a perfect way to ring in the New Year. This dish is both elegant and flavorful, making it ideal for a festive gathering. Serve it with a side of roasted vegetables or a light salad for a satisfying and refined New Year’s meal.

Smoked Prime Rib with Garlic Herb Crust

Smoked prime rib with a garlic herb crust is a show-stopping dish that’s sure to elevate any New Year’s Eve dinner. The slow-smoking process enhances the beef’s natural flavor, while the garlic and herb crust adds a savory and aromatic touch. This dish is perfect for those looking to indulge in something truly decadent to mark the occasion.

Ingredients:

1 bone-in prime rib roast (about 6-8 lbs)
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
1/4 cup Dijon mustard

Instructions:

Preheat your smoker to 225°F, using oak or cherry wood for a rich, deep flavor.
In a small bowl, combine the olive oil, garlic, rosemary, thyme, parsley, salt, pepper, and smoked paprika to make the herb crust mixture.
Rub the prime rib with Dijon mustard, then coat it with the garlic herb mixture, pressing it in to form a crust.
Place the prime rib in the smoker, bone side down, and cook for about 4-5 hours, or until the internal temperature reaches 125°F for medium-rare (adjust according to your preferred level of doneness).
Once the prime rib is cooked, remove it from the smoker and let it rest for 15-20 minutes before slicing.

This smoked prime rib with garlic herb crust is the ultimate centerpiece for your New Year’s celebration. The smoky flavor combined with the aromatic garlic and herbs creates an unforgettable dish that will have everyone at your table raving. Pair it with roasted potatoes, Yorkshire pudding, or a classic Caesar salad for a feast fit for a celebration.

Smoked BBQ Ribs with Homemade Sauce

These smoked BBQ ribs are perfect for your New Year’s gathering, bringing both smoky flavor and a deliciously tangy homemade BBQ sauce. The slow-smoking process ensures the ribs are fall-off-the-bone tender, while the glaze of sweet and spicy BBQ sauce adds layers of flavor. Whether you’re serving them as an appetizer or a main course, these ribs will be a hit with your guests, making your New Year’s celebration unforgettable.

Ingredients:

2 racks of baby back ribs
1/4 cup yellow mustard (for the rub)
1/4 cup brown sugar
1/4 cup paprika
2 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper (optional for heat)

For the BBQ Sauce:

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp smoked paprika
1 tbsp honey
Salt and pepper to taste

Instructions:

Preheat your smoker to 225°F, using hickory or mesquite wood for a robust smoke flavor.
Remove the silver skin from the ribs and rub the surface with a light coating of yellow mustard. This helps the rub adhere better and adds a slight tang.
In a small bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, and cayenne. Rub the mixture generously over both sides of the ribs.
Place the ribs in the smoker, bone side down. Smoke for 3-4 hours, spritzing with apple juice or water every hour for moisture.
While the ribs are smoking, prepare the BBQ sauce by combining all the ingredients in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes until thickened. Taste and adjust seasoning if needed.
About 30 minutes before the ribs are done, brush them with the homemade BBQ sauce and allow it to caramelize on the ribs.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing.

These smoked BBQ ribs are a true treat for your taste buds. The tender, smoky meat and the rich, sweet-spicy BBQ sauce are the perfect combination for any New Year’s celebration. Serve with classic sides like coleslaw, baked beans, or cornbread to complete the feast, and your guests will be talking about this meal long after the celebration ends.

Smoked Stuffed Bell Peppers with Sausage

For a flavorful and hearty New Year’s meal, try these smoked stuffed bell peppers with sausage. The smoky flavor from the grill penetrates the peppers and the savory sausage filling. The stuffing, made with sausage, rice, and seasonings, creates a comforting and satisfying dish, while the bell peppers provide a sweet and juicy contrast. These stuffed peppers make for a delicious main course or a side dish that everyone will love.

Ingredients:

4 large bell peppers (red, yellow, or green)
1 lb ground sausage (Italian sausage works well)
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
1 tbsp olive oil

Instructions:

Preheat your smoker to 225°F, using a mild wood like applewood for a gentle smoky flavor.
Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the peppers with olive oil and season with salt and pepper.
In a skillet, cook the sausage over medium heat until browned. Add the chopped onion and garlic, and sauté until softened. Stir in the diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Cook for an additional 5-7 minutes to combine the flavors.
Stuff each bell pepper with the sausage and rice mixture, pressing down gently to pack it in.
Place the stuffed peppers on the smoker and cook for about 1.5-2 hours, or until the peppers are tender and the filling is heated through.
About 10 minutes before they’re done, sprinkle the shredded mozzarella cheese on top of the peppers and allow it to melt and become bubbly.
Remove the peppers from the smoker and let them cool slightly before serving.

These smoked stuffed bell peppers are a perfect combination of savory sausage, smoky flavor, and tender vegetables. The cheese adds a creamy richness that ties all the ingredients together. Serve with a side salad or roasted potatoes for a complete and flavorful meal that’s sure to impress at your New Year’s gathering.

Smoked Mac and Cheese

For a comforting and indulgent side dish that will complement any New Year’s meal, try this smoked mac and cheese. The creamy, cheesy pasta takes on a rich, smoky flavor from the smoker, making it the perfect side for meats like brisket, ribs, or turkey. This dish is rich, decadent, and sure to be a crowd favorite at your New Year’s feast.

Ingredients:

1 lb elbow macaroni
4 tbsp unsalted butter
2 cups whole milk
2 cups heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
Salt and freshly ground black pepper to taste
1/2 cup breadcrumbs (optional, for topping)

Instructions:

Preheat your smoker to 225°F, using oak or cherry wood for a deep, smoky flavor.
Cook the elbow macaroni according to the package instructions, drain, and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk and heavy cream, and bring to a simmer. Cook for 5-7 minutes, until the sauce thickens.
Stir in the garlic powder, smoked paprika, salt, and pepper. Add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
Combine the cooked pasta with the cheese sauce, ensuring the pasta is fully coated. Pour the mac and cheese into a cast iron skillet or a disposable aluminum tray.
(Optional) Top with breadcrumbs for a crispy finish.
Place the mac and cheese in the smoker and cook for 1-1.5 hours, stirring halfway through, until the top is golden and bubbly.
Remove from the smoker and let it cool for a few minutes before serving.

This smoked mac and cheese is the ultimate comfort food, with a smoky richness that makes it perfect for any New Year’s feast. The creamy cheese sauce paired with the tender pasta and crispy topping creates a dish that’s both decadent and satisfying. Serve it alongside smoked meats or as a main course for a crowd-pleasing, indulgent treat.

Smoked Brisket with Spicy Coffee Rub

This smoked brisket with a spicy coffee rub is the perfect showstopper for your New Year’s feast. The rich, smoky flavor of the brisket is enhanced by a bold coffee rub that adds depth and a little heat. Slow-smoking the brisket ensures that it becomes melt-in-your-mouth tender. Whether served with classic sides or as a sandwich, this brisket will leave your guests raving about your smoking skills.

Ingredients:

1 whole brisket (about 5-6 lbs)
2 tbsp ground coffee (dark roast)
1 tbsp brown sugar
1 tbsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional for extra heat)
Salt and freshly ground black pepper to taste

Instructions:

Preheat your smoker to 225°F, using a mix of hickory and oak wood for a rich, smoky flavor.
Trim any excess fat from the brisket, leaving a thin layer to ensure tenderness during smoking.
In a bowl, combine the ground coffee, brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.
Rub the coffee-spice mixture generously over the brisket, ensuring it is well-coated on all sides.
Place the brisket fat side up in the smoker. Smoke for about 6-8 hours, or until the internal temperature reaches 195°F-205°F for tender, pull-apart meat.
Once done, remove the brisket from the smoker and wrap it in foil. Let it rest for 20-30 minutes before slicing against the grain.
Serve with your favorite sides or on a toasted bun for a delicious brisket sandwich.

This smoked brisket with a spicy coffee rub is the ultimate indulgence for any New Year’s celebration. The smoky aroma and bold flavors of the rub create a perfect balance, while the long smoking time ensures a tender and flavorful bite every time. Serve it with pickles, onions, and a side of creamy potato salad for a complete meal that will impress everyone at your gathering.

Smoked Salmon with Lemon-Dill Butter

Smoked salmon with lemon-dill butter is an elegant and easy-to-make dish perfect for New Year’s celebrations. The smoky flavor of the salmon pairs wonderfully with the creamy, zesty lemon-dill butter. This dish can be served as an appetizer, a main course, or as part of a seafood spread. It’s sure to elevate any holiday meal and impress your guests with its simplicity and sophistication.

Ingredients:

2 salmon fillets (about 1 lb each)
2 tbsp olive oil
Salt and freshly ground black pepper
1/4 cup unsalted butter, softened
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, minced

Instructions:

Preheat your smoker to 225°F, using alder or applewood for a mild, delicate smoke flavor.
Rub the salmon fillets with olive oil and season with salt and pepper on both sides.
Place the salmon on the smoker and smoke for about 1-1.5 hours, or until the salmon reaches an internal temperature of 145°F and easily flakes with a fork.
While the salmon is smoking, prepare the lemon-dill butter. In a small bowl, combine the softened butter, dill, lemon juice, lemon zest, and minced garlic. Stir well and refrigerate until ready to use.
Once the salmon is done, remove it from the smoker and let it rest for a few minutes.
Serve the smoked salmon with a generous dollop of lemon-dill butter on top, allowing it to melt slightly over the warm fish.

This smoked salmon with lemon-dill butter is the perfect combination of smoky, savory, and citrusy flavors. It’s a simple yet elegant dish that will elevate any New Year’s celebration. Serve it alongside a fresh salad or on a platter with crackers for an appetizer that’s sure to impress. The addition of the lemon-dill butter adds a refreshing creaminess that complements the salmon beautifully.

Smoked Chicken Wings with Honey Sriracha Glaze

These smoked chicken wings with honey sriracha glaze are a perfect appetizer or main course for your New Year’s celebration. The wings are first smoked to perfection, giving them a rich, smoky flavor and crispy skin. Then, they’re tossed in a sweet and spicy honey sriracha glaze that adds layers of flavor, making them irresistible. Whether served as a finger food appetizer or alongside other smoked meats, these wings will definitely be a crowd favorite.

Ingredients:

12-16 chicken wings, split and tips removed
2 tbsp olive oil
Salt and pepper to taste
1/4 cup honey
2 tbsp sriracha sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp garlic powder
1/2 tsp smoked paprika

Instructions:

Preheat your smoker to 250°F, using cherry or applewood for a mild, sweet smoke.
Toss the chicken wings with olive oil, salt, and pepper until evenly coated.
Place the wings on the smoker and cook for 1.5-2 hours, or until the wings are fully cooked and crispy on the outside.
While the wings are smoking, prepare the honey sriracha glaze. In a small saucepan, combine the honey, sriracha sauce, soy sauce, rice vinegar, garlic powder, and smoked paprika. Bring to a simmer over medium heat and cook for 5-7 minutes, until the glaze thickens slightly.
Once the wings are done, remove them from the smoker and place them in a large bowl. Pour the honey sriracha glaze over the wings and toss to coat evenly.
Serve immediately, garnished with chopped green onions or sesame seeds if desired.

These smoked chicken wings with honey sriracha glaze are the perfect balance of sweet, spicy, and smoky flavors. The slow-smoking process ensures tender, juicy wings with a crispy skin, while the glaze adds an irresistible kick. These wings make a great finger food for your New Year’s party or as a main dish to accompany other smoked meats. Whatever you choose, these wings will be a memorable part of your celebration.

Note: More recipes are coming soon!

6 days agoLast Updated: December 13, 2024

20 minutes read