Smokehouse Recipes

Smoked Deviled Eggs with Smoke Chief or Little Chief

Smoked Deviled Eggs with Smoke Chief or Little Chief

Write By: Smokehouse Products on

Smoked Deviled Eggs with Double Smoked Bacon Deviled eggs are a favorite appetizer any time of the year; add a touch of smoke to them and you’ll want to make them again and again. Be it a basic deviled egg with a sprinkle of paprika or one that’s topped with double-smoked bacon and fresh chives, the possibilities are endless. If you are making a big batch, dice up black and green olives for a topping or sprinkle with fresh herbs like parsley, dill, cilantro or fennel. Deviled egg filling can be perked up with a variety of extras from dill...

read more


Smokey Thanksgiving Turkey

Smokey Thanksgiving Turkey

Butterfly & Smoke Your Thanksgiving Bird This time of year the topic of conversation between my mom and I is always about how we are going to cook our Thanksgiving turkeys, we usually reminisce about the first time I took on cooking the turkey at age twelve. That year we stuck to the traditional stuffed turkey cooked in an oven bag, but since then we’ve stuffed them with herbs, coated in phyllo, brined, fried, smoked and roasted birds in a variety of ways. Thanksgiving is a great time to involve kids in the kitchen and we always enjoy trying something...

read more


Homemade Polish Sausage/Brats

Homemade Polish Sausage/Brats

Write By: Smokehouse Products on

Everyone knows it is finally “Football Season!”  And that means it is time to fire up the smoker/ BBQ for some great tailgate parties or just some great eating with family and friends. Of course, it is also hunting season and both events are ideal for breaking out some homemade Brats/Sausages for hungry hunters or your football fanatic friends that you made with your Big Chief or Little Chief Smoker and the Smokehouse Polish Sausage Mix. Deli-made Brats/Sausages are going to cost you $13-$16 a pound. Ordered from some of the “big name” meat companies on the internet and you’re...

read more


Smoked Seafood (Shrimp, Clams, Mussels and More)

Smoked Seafood (Shrimp, Clams, Mussels and More)

Seafood and smoke are a perfect flavor match. Be it shrimp, clams, mussels, octopus or squid, preparing them simply is key as their unique flavors shouldn’t be covered up with overpowering seasonings. Taking the time to add a touch of smoke will add a unique flavor to your seafood without compromising or covering up taste. Seafood is also fast food and can be prepared in minutes after cold smoking in a variety of ways. So whether you are digging your own clams, gathering mussels off the beach, shrimping in the ocean or visiting your local seafood market, try cold smoking...

read more


Smoked Steelhead Candy

Smoked Steelhead Candy

Smoking fish is a favorite preparation of many anglers and home cooks. Whether you have a fresh caught fish, one in the freezer from a previous fishing trip or pick up a nice fillet from your local seafood market, smoking it up is a treat everyone will enjoy. Fish can be either cold smoked or hot smoked but all smoked fish needs to be brined in a wet or dry brine before smoking. Styles of cold and hot smoked fish vary greatly and depending on your preference can yield moist, almost rare fish to the opposite extreme of being dry,...

read more

Top

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