Get smokin' with these recipes

Most of these recipes use a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted. The various types of wood chips called for are available at select cooking stores or online.

TEA-SMOKED GAME HENS

1 1/2 tablespoons kosher salt

1 teaspoon five-spice powder

4 teaspoons brown sugar, divided

Finely grated zest of 1 orange

1/2 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

4 (1 1/4-pound) Cornish game hens, thawed if frozen

1/2 cup black tea, preferably

Lapsang souchong or Earl Grey

1/2 cup uncooked white rice

In a medium bowl, combine the salt, five-spice powder, 2 teaspoons brown sugar, orange zest, ginger and garlic to form a dry rub. Set aside.

Wash and dry the game hens. Divide the dry rub between each of the birds and massage it onto and inside each of the birds. Place uncovered on a rack on a baking pan and refrigerate for 24 hours.

The next day, heat the oven to 375 degrees. Remove the rack of birds from the refrigerator and leave at room temperature for about 20 minutes while the oven heats.

Roast the birds on the rack in the pan until the meat is firm and a thermometer inserted in the thigh near the hip reads 160 degrees, about 30 minutes. Rotate the tray halfway through for even roasting.

While the birds are roasting, prepare the smoker. Line a 14-inch lidded wok with foil (this will help with cleanup). Make sure the foil tightly lines the pan or the tea mixture will not smoke. In a medium bowl, combine the tea with the rice and remaining 2 teaspoons sugar. Place half the tea mixture evenly into the bottom of the wok (over where the burner will heat). Place a round rack over the tea mixture.

When the birds are roasted, remove from the oven and immediately place two of the birds on the rack in the wok (keep the remaining birds warm on the baking sheet). Loosely cover the wok with the lid and set the wok over high heat.

As soon as the tea mixture starts to smoke, cover the wok tightly with the lid. Smoke the birds for 5 minutes. Carefully remove the lid (it will be smoky) and move the birds to a platter. Carefully remove the foil with the tea mixture (it will be hot), and set aside until it cools before discarding.

Repeat with the remaining tea mixture and birds, lining the wok with foil, spreading the tea mixture and smoking the birds. Serve immediately. Serves 4.

Note: There will be considerable smoke when the lid is removed; open a kitchen window or turn on the exhaust fan. Also, this recipe calls for a lidded wok; a commercial smoker or roasting pan works if it can be used over high heat.

HICKORY-SMOKED BABY BACK RIBS

1 tablespoon kosher salt

1 tablespoon celery salt

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon New Mexico chili powder

1 tablespoon cumin

2 tablespoons garlic powder

2 tablespoons sweet paprika

1/4 cup brown sugar

1 rack (2 to 2 1/2 pounds) baby back ribs

Small hardwood hickory chips

1/4 cup distilled vinegar

1/4 cup water

1/4 cup Dijon mustard

In a medium bowl, whisk together the spices and sugar to make about 1 cup dry rub. This is more than you'll need; store the rest in an airtight container away from direct sunlight; it will keep for about 2 months.

Peel the membrane from the underside of the rib rack. Rinse the rack under cold water, and pat dry with paper towels.

Drizzle a small handful of rub evenly over each side of the rack to give it a good coating; the surface of the ribs should be tacky, and the rub should adhere easily. Pat on the rub to make sure the ribs are entirely covered, and gently shake to remove any excess.

Place the ribs on a rack on top of a rimmed baking sheet and refrigerate overnight.

The next day, prepare the smoker:

Spread about 3 tablespoons wood chips in the center of the base of the smoker, directly over the burner. Place the drip pan (if using) over the chips, and a rack on top of the drip pan. Place the ribs in the center of the rack and cover with the lid, leaving the smoker open only a couple of inches. (Halve the rack if the whole rack won't fit, and smoke half at a time.)

Heat the smoker over medium heat just until you see smoke escaping through the opening. Close the smoker entirely and gently smoke for 1 hour. Depending on your stove, you may want to reduce the heat to medium-low so the ribs do not cook too quickly, or they will be tough.

Shortly before the ribs are done smoking, heat the oven to 250 degrees. In a measuring cup, combine the vinegar, water and mustard, along with 2 tablespoons of the rub and whisk together to form a "mop."

Place the smoked ribs in a baking dish and drizzle with mop. Cover the ribs tightly with aluminum foil and bake until the meat is tender (you will know they're done when you bend the rack and the meat easily pulls away from the bone), about 1 hour more. For a crackly surface, uncover the baking dish and place the ribs under the broiler just until the surface crisps.

If smoking the rack in two batches: While the first half-rack bakes in the oven, smoke the second rack in the same manner as the first, using new wood chips. Bake the second rack after smoking.

Serve the ribs warm. Serves 4.

MAPLE-BOURBON HOT-SMOKED PORK BELLY

3 pounds pork belly, rind or skin

removed before weighing

2 1/2 tablespoons kosher salt

1/4 cup maple syrup

1 tablespoon toasted and crushed mustard seed

2 tablespoons bourbon

Black pepper

Small hardwood apple-wood chips

Wash and dry the pork belly. Place the pork belly in a large, sealable plastic bag.

In a small bowl, combine the salt, maple syrup, mustard seed, bourbon and several grinds of black pepper to form a marinade. Pour the marinade in the bag, massaging it into the pork belly. Seal the plastic bag, pressing out all of the air.

Refrigerate the pork belly for 3 days, turning it once every day.

After 3 days, remove the pork belly from the marinade, wiping off any excess and cut it in half.

Prepare the smoker: Spread about 3 tablespoons wood chips in the center of the base of the smoker, directly over the burner. Place the drip pan (if using) over the chips, and a rack on top of the drip pan. Place the pork belly in the center of the rack. Place the lid on the smoker, leaving about 2 inches uncovered.

Place the smoker over medium heat just until the chips begin to smoke. Cover the smoker entirely with the lid and reduce the heat to medium-low. Continue to gently smoke the pork belly until a thermometer inserted in the center reaches at least 150 degrees, about 1 hour. Remove from heat and uncover the smoker.

The pork belly is fully cooked. Slice the pork belly and serve immediately, or cool to room temperature, then cover tightly and refrigerate (or freeze) until needed. The pork belly will keep for 3 to 5 days, refrigerated, or up to 3 months frozen. Serves 8 to 10.