Bright, zesty, and layered with sophisticated smoke, Smoked Lemon Pepper is not your ordinary pepper blend. Chef Tom marries the citrus pop of lemon zest with the bold bite of Tellicherry peppercorns, plus a hit of black garlic sea salt, then cold-smokes those components over time to build depth and aroma.
What You’ll Love
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Citrus meets smoke: Real lemon zest dried and smoked delivers vivid lemon flavor, not just lemon powder
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Elegant pepperiness: Tellicherry pepper gives complexity over ordinary black pepper
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Umami punch: Black garlic sea salt brings mellow, savory undertones
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DIY customization: Make it your own—fine, coarse, salt-forward or mellow
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Shelf-stable & potent: A long-lasting blend that elevates basic proteins in one shake
Smoked Lemon Pepper
Tom Jackson
Rated 5.0 stars by 1 users
Category
Condiments
Cuisine
American
Servings
14
Prep Time
5 minutes
Cook Time
90 minutes
Calories
49
This artisanal seasoning is versatile — perfect for meats, fish, vegetables, or even finishing popcorn. Once you taste that smoky, citrusy sharpness, you'll keep a jar within reach for all your grill sessions.
Directions
- Preheat your Yoder Smokers YS640S Pellet Grill to 225ºF.
- Using a peeler, remove the zest from the lemons in strips. Place on a frogmat. Transfer to the second shelf of the grill.
- Smoke until dehydrated, about 75-90 min.
- Break up the dehydrated lemon zest into a spice grinder and break down to desired consistency.
- Add the peppercorns to the grind and break down to a similar size.
- Combine the ground lemon zest, black pepper and black garlic salt in a bowl and mix well.
Recipe Note
Other Recipes You Might Enjoy:
How to make an all purpose BBQ rub
Recipe Highlights and Insights:
Why make your own seasoning or buy small batch
Customization of Flavors:
Making your own spices allows you to customize the flavor profiles according to your preferences. You have control over the ratios of different ingredients, enabling you to tailor the spice blend to suit your taste buds perfectly.
Quality Control:
Creating your own spices gives you the power to choose high-quality, fresh ingredients. You can select premium herbs, spices, and salts, ensuring that your spice blends are free from additives, preservatives, or any unwanted fillers.
Freshness and Aroma:
Store-bought spices may lose their freshness over time. When you make your own spices, you can use freshly ground ingredients, preserving the aromatic oils and ensuring a more potent and flavorful end product.
Health Considerations:
Homemade spice blends allow you to be mindful of your health. You can avoid excessive salt, sugar, or artificial additives commonly found in commercial spice mixes. This gives you the opportunity to create healthier options without compromising on taste.
Cost-Effective:
While initial investment in quality ingredients might seem higher, making your own spices can be cost-effective in the long run. You can buy bulk quantities of spices and herbs, often at a lower price per ounce, and create multiple batches of your favorite blends, saving money compared to purchasing pre-made options.
Frequently Asked Questions
Can I use dried (store-bought) lemon zest instead?
Yes, but freshly smoked zest offers brighter citrus flavor and better aroma.
What dishes pair well with this seasoning?
Grilled chicken, fish, shrimp, pork chops, roasted vegetables, even eggs or popcorn.
How coarse or fine should I grind it?
That’s personal. Medium grind works well for general use; fine works for finishing or delicate meats.
How long does it keep?
When stored in a sealed jar, away from heat/light, it stays vibrant for 6–12 months.
Can I omit the black garlic salt?
You can—just replace with regular sea salt, but you'll lose the savory umami layer.
Nutrition
Nutrition
- Serving Size
- 1 tbsp
- per serving
- Calories
- 49
- Fat
- .3 grams
- Saturated Fat
- .1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1144 milligrams
- Carbs
- 6.6 grams
- Fiber
- 2.5 grams
- Sugar
- .6 grams
- Protein
- 1 grams
