Hickory-smoked pork ribs with deep spice rub (cumin + paprika + cayenne + brown sugar). 4-4.5 hours at 107°C with the Texas crutch foil-wrap method. Fall-off-the-bone tender.

American-style pulled pork — 3kg pork shoulder smoked low + slow at 107°C with apple wood for 6+ hours. Pull-apart tender. The bucket-list smoker recipe.

Smoked scalloped potatoes — layered potato, sweet potato, onion, drowned in seasoned cream and cheese, then smoked over hickory at 110°C for 1.5-2 hours. The side that steals the show.

Whole salmon fillets stuffed with herb-tomato-bread mix, smoked over hickory for 3-4 hours at 107°C. The vegetable stuffing absorbs the smoke and fish juices.

A 30-minute smoked salmon recipe — onion and lemon topping caramelises while alder smoke gently flavours the fish. Five ingredients, restaurant-quality result.

Smoked chicken wings with a punchy 5-spice rub then a honey-BBQ-apple glaze — 70 minutes total in the smoker, fall-off-the-bone tender, sticky-spicy finish.

A slow-smoked whole turkey — 8-12 hours over hickory or apple wood at 107°C. Aromatics in the cavity, internal temp 82°C, lasts a week as cold cuts.