At a glance
Toss whole, dry okra pods with olive oil and Cajun seasoning and smoke them at 250°F for 45 to 60 minutes until tender with lightly browned edges. Sear them for extra char if you like and serve them with a quick comeback sauce. Keeping the pods whole and dry is what stops them turning slimy.
Okra has a reputation for being slimy, but smoking it whole changes everything. Dry heat, a little oil and some smoke turn the pods tender with crisp edges and a nutty, smoky flavor. Served with a creamy comeback sauce, smoked okra is a Southern side that even okra skeptics love.
How to avoid slimy okra
The slippery texture comes from mucilage inside the pod, which is released when the okra is cut or cooked in moisture. Leave the pods whole, dry them completely after washing, and cook them with dry heat. The smoker does exactly that. Trim only the very tip of the stem so the pod stays sealed.
Choosing okra
Pick small, bright green pods about 3 to 4 inches long that snap rather than bend. Larger pods are often woody and stringy. Okra is best in summer and early fall, and it does not keep long, so smoke it within a day or two of buying.
Recipe
Smoked Okra
- Prep
- 10 min
- Cook
- 1 hr
- Total
- 1 hr 10 min
- Makes
- 4 servings as a side
- Smoker 250°F (121°C)
- About 45 to 60 minutes
- Optional sear over high heat
Ingredients
Okra
- 1 lb (450 g) small fresh okra pods, 3 to 4 inches (8 to 10 cm) long
- 2 tbsp olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- Lemon wedges, to serve
Comeback sauce
- 1/2 cup (120 g) mayonnaise
- 1 tbsp ketchup
- 1 tbsp chili sauce or sriracha
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1/4 tsp black pepper
Equipment
- Smoker
- Grill basket, mesh tray or skewers
Method
- Rinse the okra and dry it completely. Trim just the tip of the stems, leaving the pods whole and sealed.
- Toss with the oil and seasonings.
- Heat the smoker to 250°F (121°C) with pecan, hickory or apple.
- Spread the okra in a grill basket or mesh tray, or thread several pods side by side on two parallel skewers to make rafts.
- Smoke for 45 to 60 minutes, until tender with lightly browned edges.
- For more char, sear over high heat for 1 to 2 minutes per side.
- Mix the comeback sauce and serve the okra hot with the sauce and lemon wedges.
Notes
- Keeping the pods whole and dry is the key to avoiding slime. Do not slice them before smoking.
- Small pods are more tender. Large, woody pods stay tough however long you cook them.
Serving ideas
- As a side with smoked meats, like our pork shanks or catfish.
- As a snack with comeback sauce or ranch.
- Chopped into gumbo, rice or a tomato salad.
For more smoked vegetables, try our cauliflower steaks and cabbage steaks.
Frequently asked questions
How long do you smoke okra?
About 45 to 60 minutes at 250°F for small whole pods.
Can I smoke frozen okra?
Not well. Frozen okra releases water and turns soft and slimy. Use fresh okra.
Is smoked okra slimy?
Not if you keep the pods whole and dry. Dry heat keeps the mucilage inside the pods.