Smokehouse Recipes

Whole Smoked Trout or Kokanee, Wet & Dry Brine

When it comes to smoking fish, you can't go wrong with the Little Chief Smoker or Big Chief Smoker. These smokers keep the fish at a constant temperature without the worry of heat fluctuation that may cause the fish to "cook" instead of "smoke." The Smokehouse Gas Smoker will also smoke fish at lower temperatures but must be monitored more to keep temperatures low. The temperature gauge located in the door of the gas smoker, makes checking temperatures very easy. Once you have smoked a few batches of food, it's easy to regulate temperatures and find the sweet spot on...

read more


Camp Breakfast on the Mimi Moto

Whether at home on the back porch or out camping, one-skillet meals are a quick way to get food on the table. The compact, Smokehouse Mimi Moto wood fired cooking stove is a powerful product that can handle cooking up a big meal. Breakfast couldn't be easier with this protein-rich, tasty combination of favorite breakfast meats, eggs, potatoes, and vegetables. Easy to vary, this recipe can use up leftovers from the night before or finish off odds and ends from the deli drawer. Change up the meat or vegetables as desired.  CAMP BREAKFAST ON THE MIMI MOTO INGREDIENTS: 1/2 Pound...

read more


Smoked Stuffed Meatloaf

Meatloaf can be made in many shapes and sizes and seasoned with endless varieties of ingredients. Adding an interesting stuffing in the middle only makes a great meatloaf better. Smoking meatloaf in a free form shape works well because there's more surface area exposed to absorb smoke flavors. This recipe can be cooked to perfection in the Smokehouse Wide Gas Smoker Cooker.  Smoked Stuffed Meatloaf: Ingredients: 1.5 Pounds of Ground Beef * 1/2 Cup Onion, Minced 4 Cloves Garlic, Minced 1 Egg 2 Tablespoons Worcestershire Sauce  1/4 Cup ketchup 2 Tablespoons Fresh Basil, Chopped 1 Teaspoon Dry Mustard 1/2 Teaspoon...

read more


Smoked Whiskey Cocktails

Whether you spell it whisky (Scotland) or whiskey (USA/Ireland), adding a little smoke to it will make just about any cocktail more interesting. To amp up the smoke flavors, virtually any ingredient can be smoked prior to creating a unique cocktail. Adding smoke to water for smoked ice cubes is a great way to bring smokiness to non-alcoholic drinks as well.  Cold Smoke Directions:  Fill Smokehouse Smoke Chief with Smokehouse Apple Pellets. Set up the Smoke Chief in a grill or smoker so that is blows smoke into the unit when the lid or door is closed. Place liquid ingredients...

read more


Wild Game Pepperoni Sticks

Pepperoni can be as simple or complex as you want to make it. Once you have the techniques and equipment mastered, the flavor possibilities are endless. Using ground pork with wild game meat keeps the pepperoni sticks from drying out too much. The pork also acts as a neutralizer for taming wilder tasting meats like waterfowl.  Ingredients: 1 Pound Ground Wild Game 1/2 Pound Ground Pork 2 TBSP Red Wine Vinegar 1 TBSP Brown Sugar 1 TSP Smoked Paprika 1 TSP Granulated Garlic 1 TSP Black Pepper 1/2 TSP Kosher or Sea Salt 1/3 - 1 TSP Cayenne Pepper 1/3...

read more

Top

Panel Tool
Float header
Float topbar
Default Boxed Large Boxed Medium
Header Default Header One