You will see a handful of recipes in my upcoming cookbook, All American Paleo Table, using a traditional smoker—that is the process of cooking meat with smoke coming from real firewood.  The ribs in my cookbook are unbelievable, smoked perfection, and currently making my mouth water just typing this!  Here are a few sneak peaks from Instagram, you can search #americanpaleotable or pre-order here, which would mean the world to me 🙂

 

 

This method of smoking is gaining popularity in restaurants and home kitchens alike, but if your lets just say my husband who is a Texan through and through, this method will be familiar to many of you.  The result of smoked meats is absolutely amazing—which I like to refer to as meat candy!  And I will probably proceed to say meat candy one too many times in this post, but hey its true!

Smoking meats takes time and effort—there is the constant tending of the fire, adding more wood and working hard to maintain heat.  But, yes the resulting “meat candy” is well worth it! It has become a Saturday tradition in our house, just sitting on the patio, sipping margaritas or these mint-lime drinks, playing with the puppy and inviting friends over to share in the festivities.

Yes, you have to put your heart and effort into smoking meats, but for us it is a fun way to relax and be together! We love making big weekend meals for people and this is always my advice for people who are trying to eat healthier—chances are most often you can make something more delicious …and cheaper…in your own home!  {If you are looking for more fun summer suggestions, be sure to check out my ebook, A Backyard Summer.}

I wanted to introduce the concept of smoking meat on the blog here to get you all used to the process…and resulting deliciousness.  Plus, this meal is so simple and will be making the weekly appearance on our summer dinner table.  I threw some peppers into the smoker right after the chicken started cooking and then made a simple side salad with farmer’s market vegetables and some feta cheese.  So there pretty much is zero clean up…yes thats a major win in my books!

Here are a few tools that we use to smoke meats: I must say a good internal temperature gauge is completely necessary.  Whether grilling, smoking or oven cooking, getting the correct internal temperature means juicy perfection every time!  It may seem like a bit of an investment, but you won’t regret making the initial purchase.

• Smoker: We use this traditional off-set smoker.  Every smoker creates a different cooking environment, so you will need to get to know your own tools and make adjustments accordingly.
• Internal Temperature: igrill or mini igrill.  This device makes cooking so easy! We just probe the meat and plug it in until the meat reaches the right internal temperature.  This way you don’t have to constantly open the lid, letting heat escape.

Styling and Props | Glenna Dinnerware & Thea Plaid Napkins (similar style)

Simple Fire Smoked Chicken and Peppers

A colorful, flavorful summer dinner of juicy smoked chicken and fresh peppers all smoked to perfection.  The perfect summer meal that is not only healthy but delicious.  {Paleo, Whole 30, Grain Free, and 21 DSD friendly}

Smoked Chicken

• 3 lbs bone-in, skin-on chicken pieces (I use an assortment of legs and breasts)
• 2 1/4 tsp Celtic sea salt
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• mustard

Smoked Peppers

• 1-1 1/2 lbs sweet mini peppers (or an assortment of peppers, sweet & spicy)
• 6 cloves garlic, left whole or sliced in half/thirds
• 1-2 tbsp olive oil
• salt and pepper, to taste

Directions

• Prepare your smoker with firewood (Pecan, Apple, Cherry or Hickory wood work for chicken).  Light the fire and allow it to burn and come to a steady temperature of 240-250 degrees F.
• Meanwhile, prepare your chicken by mixing together the salt, paprika, garlic and pepper.  Pat the chicken dry with paper towels.  Add a dab of mustard to your hands and massage into the chicken, coating all sides.  Repeat until all chicken pieces are lightly coated with mustard.
• Sprinkle the seasoning onto the chicken, generously covering all areas.
• Place the chicken in the smoker, fat/skin side up.  Continue tending to the fire to maintain a steady temperature of 240-250 degrees F.
• Prepare the peppers and garlic by tossing together with olive oil, salt and pepper.  Create a “foil pan” and place the peppers on top, however do not seal the foil.  Place the peppers in the smoker, but work quickly opening & closing the lid so that much heat does not escape.
• Smoke the chicken and peppers for 1 hr 15 mins to 1 hr 30 mins or until the internal temperature of the chicken reaches 165 degrees F. (The peppers only take about 1 hour so that is why I added them second).  Smoking time will vary, so trust the internal temperature.
• Allow the chicken to rest for 10 minutes, allowing the juices to rest, before serving.  Serve with smoked peppers and a simple salad for a complete meal.