Hickory Smoked Green Beans

If you want to add some interest to your side dish, consider hitting some green beans with it with a little hickory smoke. It’s amazing how some hickory, pecan or cherry wood boosts the flavours of most vegetables and starches, and with the Char-Broil® Digital Electric Smoker, smoking a side dish is so easy.

With the low heat involved in smoking, it’s generally best to stick with a side that has been cooked prior, such as macaroni and cheese or au gratin potatoes. Just about 20 minutes in the smoker will lend an amazing flavour. When dealing with a fresh vegetable, pick one that has a water content – green beans, corn and summer squashes. Add some chicken stock and toss them in the smoker.


For the green beans

900 g fresh green beans
chicken broth or stock
1 smoked turkey leg or ham hock
apple cider vinegar
salt and pepper to taste


  1. Add the hickory wood chips to the chip box of the the you digital electric smoker and water to the water pan at the recommended level. Preheat it for 40 minutes.
  2. Meanwhile, trim the ends off the green beans. Place them in a microwave-safe container with a cover. Add water to the beans, covering them half way. Microwave for 3 minutes to partially cook the beans.
  3. Drain the water and add the beans to an aluminium half pan. Add enough chicken stock to cover the beans. Then add the smoked turkey leg or ham hock.
  4. Once the smoker has preheated, set the temperature to 115°C and the time to 3 hours. Add the pan of beans and smoke. Check periodically to see if the beans tender before the 3-hour mark.
  5. Take the beans out of the smoker. Drain most of the liquid and remove the turkey leg or ham hock. Season the beans with salt, pepper and a healthy drizzle of apple cider vinegar. Shred the smoked meat and add it back to the beans.