Prepped with a honey garlic rub, infused with smoky oak and apple wood flavor and finished with honey barbecue sauce, this whole smoked chicken is so delicious no one will believe it only took an hour and a half to make.

Smoked pork belly burnt ends are tender, bursting with flavor and easy to make. Smoke 'em low and slow, then top 'em off with sweet and sticky barbecue sauce for a bite-size crowd pleaser.

Wondering what to do with leftover brisket? Here’s a recipe everyone is sure to love. Serve up a double layer of smoked chili brisket nachos with tons of melted cheese and they’ll be wanting more.

Thick, meaty and perfectly smoked beef ribs paired with spicy, tangy oak-smoked beans.

Place a whole chicken on top of your favorite can of beer. This will keep the bird juicy while a barbecue rub and hickory wood chunks give it a delicious and smoky flavor. With a crispy exterior and exceptionally moist meat, this smoked beer can chicken will stand up to even your toughest critics.

Spatchcocked chicken smoked to perfection leads to the juiciest pulled chicken, slathered in BBQ sauce and thrown on a bun for a mouthwatering sandwich that'll please the tastebuds.

Get the party started with a nicely rubbed pork shoulder, smoked to excellence and thrown together over nachos.

Few things in life compare to the sweet and tangy taste sensation of slow-smoked, baby back ribs, whether you like them competition-style or falling off the bone.

Brined, smoked and seared, these pork chops are extra juicy with a deep smoky flavor. We suggest using our Longhorn Combo Charcoal/Gas Smoker & Grill for this recipe.

Reverse sear a porterhouse steak on the Oklahoma Joe's Longhorn Combo, with Hasselback potatoes on the side. Learn how to create one of the most flavorful steaks known to man.

The smoky flavor of oak or hickory wood chunks and sweet and tangy barbecue sauce come together for tender, juicy and flavorful smoked chicken breasts.

An American classic, smoked pulled pork sandwiches are a favorite for most people because they're tender, juicy and delicious.

The smoky heat of chipotle peppers blend well with the tart sweetness of lime in this easy snack recipe.

Why wait for the Renaissance Festival to get turkey legs fit for a king? We all know yours will be more tender, juicy and flavorful.

Get your Longhorn Combo fired up for a tasty St. Louis-style ribs recipe, complemented by a sweet and zesty orange BBQ sauce.

From the Longhorn Combo to your plate, make every night a fiesta with these Tacos al Pastor with Smoked Pineapple.

Packed full of dark meat flavor and glazed with a sweet and tangy barbecue sauce, these smoked chicken thighs will be a hit.

Smoked salmon. Flaky, delicious and gone way too fast.

Smoked turkey breasts aren't just for Thanksgiving. Once they're brined, they'll be ready in a couple of hours so you can have a nice Sunday dinner any day of the week.

Separate yourself from the crowd with these smoky sirloin burgers.

It doesn't have to be an official holiday to treat your family to a special dinner featuring this juicy smoked pork loin.

Sweet meets spicy with Maple Sriracha Chicken Wings, prepared on the Longhorn Combo.

Thinking of trying something new on your smoker? Cold-smoked cheeses are a real treat. 

Wrap your next meatloaf in a bacon weave and roll shredded cheddar cheese and diced jalapenos into the middle. Infuse it with the subtle hint of wood smoke and transform a comfort food favorite into a memorable meal. 

A tender, center-cut beef tenderloin roast can be the centerpiece of an impressive, elegant meal.

This smoked pork tenderloin recipe just might become one of your favorite go-to's. This tenderloin requires no marinating and is a quick cook on the smoker.

Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.

Smoked pulled chicken is a perfect match for gameday appetizers because you can use it in so many quick recipes. Buffalo chicken dip, nachos, BBQ chicken sliders, tacos and Southwestern eggrolls are some tasty choices.

Burnt ends are renowned and on the menu at exceptional BBQ joints across the country. But it wasn’t that long ago that burnt ends were the pitmaster’s secret and favorite treat.

Originally, burnt ends were the bits and pieces of brisket edges and ends that were leftover on the cutting board after slicing up a whole brisket. They are “burnt” only in appearance. Burnt ends are tender, luscious, and heavily seasoned. Once the secret got out, everyone wanted these chef’s treats.

Now that they are in high demand, pitmasters intentionally created burnt ends from the point of the brisket. Some create the burnt ends from the point by separating the point from the brisket flat AFTER smoking. Others split the brisket point and flat before smoking because that gets the tasty, dark crust all over the point.

The sweet and smoky compound butter complements the natural sweetness of the pork and the kiss of smoke for these delicious, tender, and juicy Bourbon and Brown Sugar Pork Chops.

Pork crown roast is an impressive main course for a holiday dinner or any special occasion. A smoked pork crown roast is even better.

Inspired by a farm-to-table Tennessee restaurant’s special, “The Dirty Bird,” these slow-roasted chicken leg quarters are slathered in bacon-herb butter and served with Alabama White BBQ Sauce.

At Big Bob Gibson’s, home of the Alabama White Sauce, whole chickens are dipped in the sauce after removed from the smoker to yield crispy, golden wings.

Once everything is put together, you can count on a smoky, tangy and [slightly] crunchy BBQ sandwich that screams Tennessee flavor.

For this Memphis-Style Dry-Rubbed Spare Rib recipe, we up take the flavor up a notch by seasoning the ribs before AND after smoking. Rather than use a water and vinegar baste, we leverage the powerful flavor grilled lemons offer, infusing the smoke with citrus zest.

Smoking an already smoked ham is what BBQ aficionados call, "double smoking," but how much smoke each ham absorbs is dependent upon each cut. For example, country ham is cured and aged for weeks prior to spending time in an old-fashioned smokehouse. Less expensive hams, however, are made in a matter of hours after being spritzed with an aerosolized liquid smoke and cooked in a room sized oven. Cook this Double Smoked Ham with Sweet Tea Glaze at home for a cut that’s smoked right. 

This Southwestern Smoked Turkey is a fun and flavorful departure from the ordinary herb-laden, oven-roasted bird. The spicy compound butter does double duty as an injection and seasoning. The result is a juicy turkey with bold and bright flavors.

The steps below outline the process a competition pitmaster takes towards preparing pork spare ribs for judging.

Discover the competition method for deliciously smoked and seasoned chicken thighs.

Sliders and jalapeno poppers are easy to make for game day, get-togethers and more.

Prepare a feast on the Longhorn Combo with this smoky beef roast and grilled asparagus recipe.

The Beef Clod is a large cut that comes from the shoulder area. It can be cooked whole, or separated into multiple cuts. We had our local butcher separate out the shoulder clod arm roast for this recipe, and we made a Texas style beef clod roast for French dip sandwiches. Since the beef clod does not have a ton of fat, it is best prepared by braising or roasting. However, by smoking the roast first and then braising at the end, you get an amazing smoked flavor to your French dip.

This honey garlic smoked chicken rub makes your whole smoked chicken so juicy and flavorful that you'll want to use it again and again.

This classic barbecue rub is especially good as a smoked pulled pork rub.

Fire up the Bandera Vertical Smoker and treat yourself to homemade smoked cheddar bratwurst.

Give everything from chicken and pork to burgers, brisket and ribs the sweet and smoky fire pit flavor of true barbecue smoked over hickory wood chunks.

This tomato, vinegar and honey-based sauce takes your ribs, wings, chicken and pork to the next level with a kick of cayenne pepper and chipotle hot sauce.

Brush your rib roast, ribs or chicken with this robust sauce to enhance flavor with a hint of Worcestershire sauce and garlic.

This Carolina-style BBQ sauce is vinegar and mustard-based with a combination of sweet and tangy flavors to accent your chicken and pork dishes.