Get ready to fall in love with smoked green beans like never before. Delight in the mouthwatering combination of smoky goodness and tender crispness.
Course
Side Dish
Prep Time15minutes
Cook Time1hour
Servings4
Ingredients
1pound450g fresh green beans, washed and ends snapped
2tablespoonsolive oil
1teaspoongarlic powder
Salt and pepper to taste
Instructions
Preparing the Green Beans
Start by washing the fresh green beans under cold water. Once they're nice and clean, snap off the ends. Nobody wants chewy bean ends, so get rid of 'em.
In a mixing bowl, drizzle the green beans with 2 tablespoons of olive oil. The oil will help the beans get that lovely smoky char and keep 'em from sticking to the grill.
Add 1 teaspoon of garlic powder to the beans for some flavorful zing. Don't forget a generous sprinkle of salt and pepper to taste. Mix everything together to make sure the beans are evenly coated.
Preparing the Smoker
Fire up your smoker, and set it to a temperature of about 225°F (107°C).
While the smoker is preheating, soak your favorite wood chips (I like hickory for this) in water for about 15 minutes. This'll make sure they smolder and create that awesome smoky flavor.
Smokin' the Green Beans
Once your smoker is ready, spread your seasoned green beans out on a smoker-safe pan or a piece of aluminum foil. We don't want those tasty beans falling through the grates.
Place the pan or foil with the green beans on the smoker's grate, and let the magic begin! Close the lid and let them smoke for about 45 minutes to an hour.
You'll want to check and stir the beans occasionally to ensure they're getting that smoky love evenly. Keep smoking them until they're tender but not mushy.
Serving the Smokin' Green Beans
When the green beans are perfectly smoky and tender, it's time to serve 'em up hot and fresh. You can sprinkle some Parmesan cheese on top for an extra flavor, but they're delicious.
Serve your smokin' green beans alongside your favorite grilled dishes, like chicken, steak, burgers, or grilled shrimp. You can also pair them with a classic potato salad for a cool, creamy contrast.