This recipe can easily be made with a boxed brownie mix, we just thought we’d give you the real deal.



Preparation Time: 

10 minutes

Cooking Temperature: 


Cooking Time: 

25-30 hour


  • 1 1⁄2 cup flour
  •  1 cup white sugar
  •  1 cup brown sugar
  •  3⁄4 cup cocoa powder
  •  1⁄2 cup butter, melted
  •  1⁄4 cup vegetable oil
  •  2 tsp vanilla
  •  1 tsp baking powder
  •  1⁄2 tsp salt
  •  4 eggs


  1. In a large bowl, combine butter, oil and sugars.
  2.  Add eggs, one at a time, stirring in between.
  3. Add vanilla and stir.
  4.  Sift together cocoa powder, baking powder, and flour.
  5. Add to the butter and egg mixture and stir until just combined


  1. Preheat the EGG® to 350°F.
  2. Line the Dutch oven with a liner.
  3. Pour the batter into the liner.
  4. Cover the Dutch oven, place on the grid, and lower the dome for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
  5. Remove the lid, top the brownies with chocolate chips and marshmallows and replace the lid for 5 minutes until the toppings are melted.


A sweet and spicy raspberry sauce is the perfect accompaniment to the flavor of cedar.



❏ 4 (4-6 oz each) salmon filets

Wood & Seasonings

❏ 2 cedar planks, soaked in water for 30 minutes

❏ 1⁄2 tsp salt

❏ 1⁄4 tsp black pepper


❏ 1⁄2 cup raspberry preserves

❏ 2 Tbsp balsamic vinegar

❏ 1 jalapeño, chopped

❏ 1 clove garlic, minced

Preparation Time: 20 minutes

Cooking Temperature: 350°F

Cooking Time: 25-30 minutes

Serves: 4


  1. Season salmon on both sides with salt and pepper.


  1. Preheat the EGG® to 350°F.
  2. Place the plans on the grid and close the dome for 3 minutes.
  3. Flip the planks and place the salmon on the heated side. Close the dome for 20 minutes.
  4. Meanwhile, combine preserves, vinegar, jalapeño, and garlic in a small sauce pan and heat over low for 10 minutes, stirring occasionally.
  5. Brush the salmon with the sauce and close the dome for another 5 minutes.
  6. Serve with additional sauce.


People don’t generally associate lobster with anything other than boiling. But consider this, when you boil lobster, where does the flavor go? Into the boiling liquid. Smoking lobster, like roasting it, keeps the natural lobster flavor with the meat, making it richer and sweeter. This recipe uses a “compound butter” to flavor the lobster meat. It’s just a fancy way of saying, “butter with yummy things in it”. You can make the compound butter up to three days in advance.



❏ 8 lobster tails

❏ 8 kebab skewers

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❏ 1⁄2 cup (1 stick) butter, softened

❏ 1 clove garlic, finely minced

❏ 1 Tbs Money Rub

❏ 1 Tbs chopped chives

Serves: 4

Preparation Time: 30 minutes

Estimated Smoke Time: 45 minutes

Smoke Temp: 225°F

Try these wood chips: Alder, Pecan, Fruit Wood


  1. Preheat your smoker to 225°F
  2. In a small bowl, combine butter, garlic, Money Rub, and chives until thoroughly combined. Set aside.
  3. Using kitchen shears, cut along the back of the lobster tail shell.
  4. Use your fingers to carefully separate the meat from the back of the shell.
  5. Thread a kebab skewer through the underside of the tail from front to back. This keeps the lobster tail from curling during cooking.


  1. Place the skewered lobster tails directly on the smoker grate.
  2. Smoke until the lobster reaches 130°F.
  3. Carefully spoon 1 Tbsp of the butter mixture onto the tail meat of each lobster.
  4. Continue cooking until the lobsters reach 140°F.


Smoking a whole turkey is a long process, but one that yields a very flavorful bird. Brining the turkey and smoking it breast side down keeps the white meat moist and flavorful while the rest of the meat finishes cooking.



❏ 1 gallon hot water

❏ 8 cups crushed ice

❏ 5 garlic cloves, whole

❏ 4 lemons, halved

❏ 2 sprigs rosemary

❏ 1 bundle fresh thyme

❏ 1 cup Kosher salt

❏ 1 cup brown sugar

❏ 1⁄4 cup peppercorns


❏ 1 10-12-pound turkey, thawed with giblets removed

Serves: 10-12

Preparation Time: Active - 10 minutes; Passive - 1 hour

Estimated Smoke Time: 5-6 hours

Smoke Temp:240°F

Try these wood chips: Mesquite, Alder, Fruit wood


  1. In a large non-reactive bowl, combine water, salt and sugar until salt and sugar are dissolved. Add peppercorns, lemons, and crushed ice and stir to combine.
  2. Submerge the turkey in the brine and let sit in the fridge for 1 hour.
  3. Remove from the brine and dry with a paper towel.
  4. Let the turkey sit at room temperature while you preheat the smoker to 240°F.


  1. Once the smoker is ready, place the turkey directly onto the grate, breast side down.
  2. Smoke the turkey until the internal temperature reaches 160°F when a thermometer is inserted in the deepest part of the thigh.
  3. Remove the turkey from the smoker and cover with foil, allowing the bird to rest 20-30 minutes before carving.


Bacon. Chicken. Barbecue sauce. Pepper Jack Cheese. This might be nature’s perfect food.



❏ 4 boneless, skinless chicken breasts


❏ 4 cups hot water

❏ 2 cups crushed ice

❏ 1⁄4 cup Kosher salt

❏ 1⁄4 cup brown sugar

❏ 1 Tbsp peppercorns

❏ 1 lemons, halved


❏ 8 thin strips of bacon

❏ 1 cup shredded pepper jack cheese

❏ 1⁄2 cup of your favorite barbecue sauce (We like our Kansas City Barbecue Sauce for this application)

❏ 2 Tbs Basic Barbecue Rub

Serves: 4

Preparation Time: Active - 10 minutes; Passive - 1 hour

Estimated Smoke Time: 30-45 minutes

Smoke Temp: 250°F

Try these wood chips: Mesquite, Alder, Fruit wood


  1. In a large non-reactive bowl, combine water, salt and sugar until salt and sugar are dissolved. Add peppercorns, lemons, and crushed ice and stir to combine.
  2. Submerge the chicken in the brine and let sit in the fridge for 1 hour.
  3. Remove from the brine and dry with a paper towel.
  4. Carefully wrap each chicken breast with the bacon, securing the
  5. ends with toothpicks. Sprinkle the bacon-covered chicken with
  6. Basic Barbecue Rub.
  7. Let the chicken sit at room temperature while you preheat the
  8. smoker to 250°F.


  1. Once the smoker is ready, place each chicken piece directly onto
  2. the grate.
  3. Smoke the chicken until the internal temperature reaches
  4. 155°F.
  5. Remove the chicken and baste with the barbecue sauce.
  6. Return the chicken to the smoker until it reaches an internal
  7. temperature of 165°F.
  8. Remove the chicken from the smoker and top with additional
  9. sauce and the pepper jack cheese.
  10. Cover with aluminum foil and allow the chicken breasts to rest
  11.  for 10-15 minutes, or until the cheese is melted.


Cooking a chicken over a can of beer creates a delicious steam that helps the chicken cook inside as well as outside.


From This Book
❏ 1⁄4 cup Country Style Rub

❏ 1 12-ounce beer in a can

❏ 1 sprig rosemary

❏ 2 cloves garlic, smashed


❏ 1 (4-5 lb) chicken

Preparation Time: 10 minutes

Cooking Temperature: 375°F

Cooking Time: 45 minutes - 1 hour

Serves: 6-8


  1. Open the beer, drink half.
  2. Add rosemary and garlic cloves to the remaining beer.
  3. Sprinkle Country Style Rub on every surface, inside and out, of the chicken.
  4. Situate the chicken on top of the beer can until the can is firmly inside of the cavity.


  1. Preheat the smoker to 375°F and add the convEGGtor® for indirect heat.
  2. Place the chicken with the beer can standing up on the grid.
  3. Close the door and allow the chicken to cook for 45 minutes to 1 hour or until the internal temperature of the thigh reaches 170°F.
  4. Allow the chicken to rest off the heat for 10 minutes before removing the beer can and carving.


Spiral sliced ham is made extra special with a Dijon mustard schmear and gingersnap crust.



❏ 1 8-10 pound spiral sliced ham


❏ 2 cups gingersnap cookies, crushed

❏ 1⁄4 cup brown mustard

Preparation Time: 10 minutes

Cooking Temperature: 350°F

Cooking Time: 1 - 1 1⁄2 hours

Serves: 15-18


  1. Remove the ham from its wrapper, thoroughly rinse it and pat it dry.
  2. Place the ham in a heat-proof roasting pan.
  3. Brush the outside liberally with mustard.
  4. Press the gingersnap cookies into the mustard coating.


  1. Preheat the Smoker to 350°F with the convEGGtor® and grid in place.
  2. Place the ham inside the Smoker and close the door for 1 to 1 1⁄2 hours.
  3. Allow the ham to rest for 20 minutes before carving and serving.


Smoking baby back ribs can be a little tricky as they tend to get overcooked quickly, but using your meat thermometer will ensure you wind up with perfect baby back ribs.



❏ 3 (3 lb.) slabs pork baby back ribs, trimmed


❏ 2 cups Basic Barbecue Rub

❏ 1⁄4 cup peanut oil


❏ 2 cups of your favorite barbecue

❏ 1/3 cup apple juice

Serves: 8-10

Preparation Time: 1 hour, 25 min

Estimated Smoke Time: 4-5 hours

Smoke Temp: 225°F

Try these wood chips: Pecan, hickory, or cherry


  1. Rinse the ribs and pat-dry with a paper towel.
  2. Generously brush the ribs with peanut oil.
  3. Next, rub the ribs with the Basic Barbecue Rub. Cover and refrigerate overnight.
  4. Preheat the smoker to 225°F.
  5. Allow the ribs to come to room temperature for 30 minutes before smoking.


  1. Set the ribs directly on the smoker grate, bone side down.
  2. Use the water pan for extra moist ribs.
  3. Smoke the ribs for 1 1⁄2 hours. Check occasionally to prevent the edges from getting charred.
  4. Remove the ribs from the smoker and set each rack, meat side down, in each foil packet.
  5. Wrap the ribs tightly with 2 Tbs apple juice in each foil packet and return to the smoker. Smoke for another 2 hours, still bone side down.
  6. After 2 hours, remove them from the smoker and uncover. Discard the liquid together with the foil.
  7. Brush 1-2 coats of the barbecue sauce onto the ribs.
  8. Smoke the ribs for another 30-45 min, or until the sauce is set and the internal temperature reaches 185°F.
  9. Once done, remove from the smoker and let them rest for 10- 15 minutes before carving.
  10. Upon serving, cut in-between bone to separate the ribs and serve with the remaining barbecue sauce.


Smoked prime rib will have neighbors peeking over your backyard fence, wondering what the tantalizing aroma is. Put them out of their misery and invite them over. This recipe is very versatile. Substitute any of our amazing rubs and skip the marinade for a completely different, but equally delicious flavor.



❏ 5 lb. prime rib roast, well marbled


❏ 1 recipe Everything Basting Sauce


❏ 1 ½ Tbsp onion powder

❏ 1 ½ Tbsp garlic powder

❏ 1 Tbsp kosher salt

❏ 1 Tbsp black pepper, coarsely  ground

Serves: 8-10

Preparation Time: 6-7 hours

Estimated Smoke Time: 5 hours

Smoke Temp: 230°F

Try these wood chips: Cherry, hickory or mesquite


  1. Using a clean paper or kitchen towel, pat-dry the roast.
  2. Place the roast in an aluminum pan and inject the Everything Basting Sauce into all surfaces of the roast.
  3. Place the roast in the refrigerator for at least 6 hours. For best results, refrigerate it overnight.
  4. Remove the roast from the fridge, and discard any remaining marinade from the pan.
  5. In a separate bowl, mix together all rub ingredients.
  6. Pour the rub onto the roast and use your hands to coat the meat evenly.
  7. Let the roast sit at room temperature while preheating the smoker to 230°F.


  1. Set the roasting pan on the smoker grate.
  2. Smoke the roast until the internal temperature reaches 135°F for medium rare, 145 for medium.
  3. Allow the roast to rest, covered for 30-45 minutes.
  4. Carve the roast and serve with pan drippings poured over the meat.


The secret to big and bold smoked burgers is smoking the burgers first, and then searing them for a few minutes in a cast iron pan in butter. This creates a nice crust and a very rich flavor. Add bacon, sharp cheddar cheese, and a few veggies and you have taken a classic burger to the next level.



❏ 1 lb. ground chuck or equivalent 80/20 ground beef


❏ 2 Tbsp butter, unsalted

❏ 2 slices sharp cheddar cheese

❏ 2 slices cooked bacon

❏ 2 white hamburger buns, toasted


❏ 1 (1-oz.) packet dry ranch dressing mix

❏ 1 tsp Basic Beef Rub


❏ mayonnaise

❏ lettuce

❏ ripe tomato, sliced


  1. Preheat the smoker to 275°F.
  2. Using a medium-sized non-reactive bowl, mix together the ground beef, dry ranch dressing mix, and beef rub and form into two patties.


  1. Put the patties in a shallow aluminum pan and place the pan on the preheated smoker.
  2. Smoke the patties until they reach an internal temperature of 130°F.
  3. Remove the burgers from the smoker.


  1. Heat a cast iron skillet over medium high heat for 5-7 minutes.
  2. Remove the pan from the heat and add butter, swirling the pan to make sure the butter does not burn.
  3. Return the pan to the heat and add the hamburgers to the pan.
  4. Spoon the melted butter over the hamburgers for 2 minutes.
  5. Flip the hamburgers and immediately top with the cheese.
  6. Turn off the heat and lightly cover the hamburgers with aluminum foil, allowing the residual heat melt
  7.  the cheese and finish caramelizing the hamburger.
  8. Dress the toasted buns with the condiments of your choice and top with the luscious smo-fried hamburger.