On by Smokehouse Products 0 comments
On by Smokehouse Products 0 comments
On by Smokehouse Products 0 comments
On by Smokehouse Products 0 comments
On by Smokehouse Products 0 comments
On by Smokehouse Products 0 comments
On by Smokehouse Products 0 comments
Time-tested recipes for smoked fish, jerky, sausage, game and more. Explore all 110 recipes and find your next smoke.
Featured Recipe
This recipe is perhaps the best smoked salmon recipe we have discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. It’s basic, it’s...
View Recipe110 recipes available
Smokehouse Recipe
SMOKED AND ROASTED WHOLE CHICKEN Serving a roasted whole chicken is one of the easiest but most impressive lunch or dinner options. Not only do you have a nice centerpiece for a meal but there are bound to be leftovers for the next few days. Brining and smoking that chicken first will result in flavors...
Smokehouse Recipe
SMOKED KOREAN SHORT RIBS If you haven't experienced Korean cuisine, it's time to start. The tastes can be life changing. With multiple levels of sweetness and umami that combine to both tenderize and flavor meats, smoking it just adds to the addictive flavors. Most meat departments in larger grocery chains carry short ribs or "flanken"...
Smokehouse Recipe
SMOKED PALEO HIKING BARS & BALLS Nearly every time I browse the snack bar aisle of the grocery store there seems to a be a new "bar" on the market. Balls and "Fat Bombs" seem to be gaining popularity as well. Whether it's that old fashioned peanut butter ball made with peanut butter, honey and...
Smokehouse Recipe
SMOKED SUMMER CLAM CHOWDER Move over New England Clam and Manhattan Clam Chowders and step up Smoked Summer Clam Chowder. Historically the first "clam chowders" didn't have dairy added at all and were thickened with breadcrumbs. This makes Rhode Island and Connecticut style chowders the more traditional versions. This "clear" chowder is a lighter version...
Smokehouse Recipe
SMOKED BLUE CHEESE AND BACON SALAD Salad can be so much more than lettuce and few other vegetables topped with store-bought salad dressing. Served as a starter or as an entree, this flavorful combination takes salad to a new level. Smoking time is short, cooking is minimal, and the dressing only takes a few minutes...
Smokehouse Recipe
SMOKED TRAIL MIX GRANOLA Trail mix is a must have for the "trail" of course, but it's also nice to have around for a healthy snack or quick breakfast parfait with yogurt and fruit. In this recipe, adding a hint of smoke to the oats gives the granola a deeper flavor profile. If looking...
Sausage
EXTRA SPICY SMOKED PEPPERONI If you can't find a pepperoni spicy enough, it's time to make your own! While this recipe contains many types of heat, additional ingredients can be added and amounts can be changed to suit any heat-tolerance level. The rule of thumb with peppers is if using fresh, be sure to saute...
Smokehouse Recipe
SMOKED PHILLY CHEESE STEAKS There's nothing that compares to the experience of eating a cheese steak sandwich at Jim's Steaks on South Street in Philadelphia. But making your own with a touch of smoke added to a few of the ingredients will have you making this go-to sandwich when serving a crowd. There are no...
Smokehouse Recipe
QUICK SMOKEY SHRIMP KEBABS Shrimp is always a favorite and when you add a touch of smoke it becomes even more special. Shrimp doesn't take much time at all in the smoker to absorb flavor. To make meal prep even quicker, use pre-cooked frozen shrimp for your next kebab extravaganza. Just be careful not to...
Jerky
SMOKED BILTONG Throughout the southern countries of Africa, Biltong reigns as the most popular way to preserve meats of any kind. Be it kudu, ostrich or beef, Biltong is a kind of jerky you just can't get enough of. Spices and seasonings vary slightly but this recipe uses signature flavors of coriander, black pepper and...
Jerky
TERIYAKI JERKY TWO WAYS The definition of jerky is simply dried meat, but the way it can be prepared runs the gamut. Wild game, beef, pork, turkey, waterfowl; smoked, dehydrated, air-dried; salted, sweetened, spiced; meat cut with the grain, against the grain, thick sliced, thin sliced or ground are just a few of the decisions...
Smokehouse Recipe
SMOKED BANANA WALNUT FRITTERS The goal with using smoke as a layer of flavor for a sweet dish brings out more of an essence of smoke rather than that robust burst of smoke you may crave when smoking meats. Sometimes it's just like bringing a touch of outdoors, inside, when only a few smoked ingredients...
Smokehouse Recipe
SMOKED PORK SHOULDER Please note... this could not be any easier! The journey to a delicious smoked pork shoulder that will result in meals for days is NOT long. Just remember the S's! Spice-Smoke-Sear-Slow Roast-Shred-Serve or Store INGREDIENTS: To make this recipe even easier, use 2 Tablespoons of any Smokehouse Jerky Dry Rub Mix in place...
Smokehouse Recipe
EASY CARROT CAKE WITH SMOKED NUTS Carrot Cake is the perfect dessert for Easter! Ideal to take to a gathering or enjoy it all on your own with many leftovers to spare throughout the week. By adding smoked nuts you can take this classic cake up a notch. You can fold them into the batter or simply...
Smokehouse Recipe
SMOKED RIB & BEAN SOUP There are multiple ways to flavor the base of a bean soup. A leftover holiday ham bone, purchased smoked ham hocks, or a savory stock from a wild or store-bought turkey are just a few favorites. But if looking for an economical way to add richness and smoke flavor, try...
Venison & Game
SMOKED AND SLOW COOKED WILD GAME SHANKS Wild game shanks, or lower leg muscles, are some of the tastiest parts of an animal. The key is not letting the looks of this cut intimidate you and using the proper cooking method. Slow cooking in a crock pot is the key to breaking down all the...
Salmon & Trout
FRUITY & SMOKEY SALMON BAKE When looking to transform a stronger flavored fish, like salmon, think sweet and smokey. Many people who don't care for a salmon dinner, fawn over smoked salmon while those who think of salmon as having a "fishy" flavor, might change their minds with a fruit-forward salmon recipe. Unique and complex,...
Venison & Game
SMOKEY STUFFED VENISON Whether it's a special holiday meal or a fancy weeknight dinner, stuffing a wild backstrap or tenderloin makes a beautiful crowd-pleasing presentation and keeps the lean cut of meat moist. Because everyone has their own favorite stuffing recipe, the substitutions and variations of Smokey Stuffed Venison are endless. Just make sure there's...
Smokehouse Recipe
SAUCY SMOKED MEATBALLS Whatever ground meat you have on hand, be it venison, waterfowl, beef, pork or turkey, these are sure to be a hit. Adding a touch of smoke before pan frying takes these meatballs from good to great, giving them that extra layer of flavor that can't be attained with herbs or spices....
Sausage
HIGH PROTEIN PEPPERONI STICKS If looking for a healthy, economical, easy way to make your own pepperoni, look no further! Preserved, on-the-go meats like pepperoni and jerky tend to be costly and many are full of preservatives and fillers. Making your own pepperoni allows you to control such factors as fat and sugar content. We...
Smokehouse Recipe
MIMI MOTO BERRY DUMPLINGS This simple dessert makes berries the main focus. Whether fresh or frozen, picked from our garden or bought at the local farm stand, any berries can be mixed and matched in this recipe. The amount of sugar in the berries is also up to you. Some folks like it all sweet,...
Smokehouse Recipe
SMOKED MEXICAN CORN ON THE COB When corn is in season it is always the number one go-to side dish/vegetable/starch. Some people might not think there is anything better than an ear of corn slathered in butter and sprinkled with salt, but those folks may have never sunk their teeth into an ear of Mexican...
Salmon & Trout
QUICK BRINE HONEY MUSTARD SMOKED SALMON There are many options when adding smoke flavor to foods. Completely cooking an item in the smoker from start to finish is what's usually thought of when smoking foods. Another option is to partially smoke foods as ingredients go into the recipe, giving the recipe varying layers of smoke...
Jerky
SMOKED TEMPEH JERKY Look around these days at the jerky section of the grocery store and you'll see all kinds of interesting combinations that make up "jerky". Be it bison & cranberry, buffalo chicken, cheese & jalapeno, meat-free or some other non-traditional dried, portable protein, they only thing they have in common is usually a...
Smokehouse Recipe
SMOKED BACON ONION JAM BURGERS A flavorful, lightly seasoned, juicy burger is often made more memorable by the toppings and condiments that cover it. Particularly delicious toppings can top more things than a basic burger. Try this Smoked Bacon Onion Jam atop cream cheese on a charcuterie plate, tossed into pasta, or tucked into a...
Smokehouse Recipe
SMOKED HOT WINGS Hot wings are a hot commodity when it comes to appetizers. Focusing on the initial smoking and cooking to get that perfect texture is a priority. Crispy on the outside, smokey and tender on the inside is the goal, and then comes the sauce toss. Although flavor possibilities are endless, I've included...
Sausage
DOUBLE SMOKED BACON AND SAUSAGE Smoke it once, Smoke it twice, Add some special sauce And make your breakfast extra nice! Taking just a few simple steps can turn your store bought bacon and sausage into something really special. Use on a breakfast platter or as an extra-smokey ingredient in macaroni & cheese or mashed...
Sausage
VEGETARIAN PEPPERONI The list of foods that benefit from time in the smoker is endless. While not common among the smoking community, tofu is an ingredient that should not go overlooked. Tofu offers a neutral-flavor and one of the best sources of protein on the planet. It's inexpensive and when combined with the right ingredients,...
Smokehouse Recipe
BACON 101 Making bacon is easier than you may think, all it takes is a few ingredients and a little curing time. The best thing about making your own bacon is you can choose quality of cuts of meat, spice and smoke it as you wish, and make it in big batches that can be...
Smokehouse Recipe
MIMI MOTO FAJITAS Easy to prepare ahead and enjoy on an outdoor adventure, fajitas are a perfect and complete skillet meal. Using the portable and versatile Mimi Moto, Smokehouse Pellets are preferred but Smokehouse Wood Chips or biomass can be used to fuel the fire. INGREDIENTS: 1.5 pounds beef sirloin, pork loin, or wild game...
Smokehouse Recipe
SMOKED RIB DINNER One of the easiest, most satisfying rib recipes you'll ever cook takes into consideration bits of advice from rib experts from across the nation. "You want a fall-off-the-bone rib." "You want a chewy rib." "You want a crust on the rib but take care not to dry the rib out." These are...
Smokehouse Recipe
SMOKED MACARONI & CHEESE BAKE The degree of smokiness when smoking ingredients to add to a dish varies greatly. Macaroni & Cheese for example can be slightly smokey by simply adding cold smoked cheddar cheese or a stick of cold smoked butter. For a deep smoke flavor, all the cheeses, along with the butter can...
Smokehouse Recipe
SMOKED HAWAIIAN PORK TENDERLOIN WITH TROPICAL SALSA Try adding a few hours of smoke to your meat of choice to give it that extra boost of flavor on the grill or in the skillet. As far as fruits and vegetables are concerned, smoking just a few ingredients in the salsa or sauce will add an...
Smokehouse Recipe
SMOKED POTATO LEEK SOUP If trying to cut down on your processed meats, smoking your ingredients before creating a meal is a great way to keep that smokey, meaty taste in your dish. INGREDIENTS: 2.5 pounds Yukon Gold potatoes 3 leeks 4-6 cloves of garlic 1 yellow onion 3 tablespoons of butter 1/4 cup chopped...
Jerky
JERKY CHIPS IN THE LITTLE CHIEF SMOKER When developing recipes on a daily basis, there are no shortages of failures and wrong turns. Some of those disasters however, lead to success. The first jerky chips I tasted appeared to be a complete bust, mostly because I was making traditional jerky and I didn't think it...
Venison & Game
DUCK PASTRAMI Wild ducks can wildly vary in size and flavor. One recipe that is always a winner is duck pastrami. The long corning/brine process tames any strong flavors and the flavorful rub and smoke flavors accentuate what soon may be one of your favorite wild game meats. INGREDIENTS: 3 pounds duck breasts, cleaned and...
Sausage
SAUSAGE SKILLET ON THE MIMI MOTO A one-skillet meal that goes together in just a few minutes is the answer to feeding hungry campers or the family on a busy weeknight. Relying on many already prepared or partially cooked ingredients, this Sausage Skillet cooks up quickly with little effort on the Mimi Moto. The Smokehouse...
Smokehouse Recipe
SMOKED STUFFING INGREDIENTS: 10 Cups of Dry Bread 2 Cups Onion, Diced 1 Cup Celery, Diced 1/4 Cup Parsley, Chopped 1 TBSP Thyme Leaves, Minced 1 TSP Salt 1 TSP Pepper 2 Cups of Chicken Broth 2 Eggs 3/4 Cup of Butter DIRECTIONS: On the stove-top in a medium skillet melt 3/4 cup of butter,...
Smokehouse Recipe
PUMPKIN CHEESECAKE PIE INGREDIENTS: 1 Ready Crust Graham Cracker Pie Crust 12 OZ. Cream Cheese, Softened 1/2 Cup Sugar 1 1/2 TSP. Pumpkin Pie Spice 1 Cup 100% Pure Pumpkin Pie (canned) 2 Eggs DIRECTIONS: At medium speed, mix together 12 ounce softened cream cheese, 1/2 cup of sugar and 1 1/2 teaspoon of pumpkin...
Smokehouse Recipe
SMOKEY CHILI RECIPE Getting a little smoke into recipe ingredients adds a unique flavor element to any dish. Smoke a few of the ingredients or smoke them all. Vegetables like onions and peppers can be smoked ahead of time and frozen for later use. If smoked a day ahead of time, smoke flavors will deepen....
Smokehouse Recipe
Smoked Coffee Drinks From Latte to Mocha, Macchiato to Cappuccino, there are so many ways to brew up a delicious coffee. Adding the essence of smoke gives that already delectable drink one more level of flavor. It's easy to smoke up just a few of the ingredients in these drinks, or almost all of them....
Smokehouse Recipe
The Mimi Moto is a forced air gasifier stove. By gasifying wood instead of burning it directly (like on an open fire) the extracted gasses burn as a nice, clean flame. Smokehouse BBQ Pellets make an ideal fuel for this set-up and one-pot meals make for easy clean-up. Taco Soup takes all the flavors a...
Smokehouse Recipe
There are several ways to add smoked flavors to foods without actually smoking it. The key is finding out what seasonings, herbs and foods will take on that transfers and compliments a dish. Salt, being one of the most important, and certainly most common flavorings, is a great seasoning to start with. Salt picks up...
Smokehouse Recipe
The Smokehouse Mimi Moto is a portable wood-fired camp stove. It produces up to 20,000 BTU's of heat, has low carbon monoxide and particulate matter emissions and is optimized for many cooking tasks. Whether camping with minimal equipment or surviving on a power outage on your back porch, the Mimi Moto is a great piece...
Salmon & Trout
Looking for something new to try with the fresh or frozen salmon? Combine the deep flavors of smoked salmon with a street taco punch. Keep the mess out of the kitchen and get the Smokehouse Gas Smoker going, rain or shine. If for some reason you end up with leftovers, crumble the fish and make...
Salmon & Trout
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...
Sausage
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...
Smokehouse Recipe
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...
Smokehouse Recipe
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...
Sausage
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...
Venison & Game
You can't go wrong with meat on a stick! Across the world, this popular cooking method has an endless variety of flavor combinations. Traditionally, Indonesian Satay, is grilled chicken over a smokey open flame served with peanut sauce. This version includes flavorful tenderizing marinade along with an extra smokey peanut sauce. Keep the skewer all...
Salmon & Trout
Often times when you are out fishing you may not bring home as much fish as you would like. If you were hoping to experiment with several recipes, but only have a few fillets, don't worry, you can cut the ingredients down to smaller quantities and give several recipes a try. Sweet Teriyaki, Southeast Asian...
Smokehouse Recipe
Put your Smokehouse Gas Smoker Cooker to work by smoke-cooking up bacon like you've never experienced before. The sweet, hot rich flavor of the candied bacon only gets better with a hickory, pecan or mesquite wood infusion. For those of you that may not be nut fans, this bacon is also fantastic with the nuts...
Smokehouse Recipe
The tastes and textures in this sweet, smokey, slightly salty dessert meld together nicely, creating a flavor balance that’s hard to resist. Smoke in desserts is becoming more common on upscale restaurant menus and it’s something that’s incredibly easy to replicate at home with a cold smoke generator like the Smoke Chief. Made from scratch,...
Salmon & Trout
When filleting large salmon, fins and collars often get tossed in the discard pile along with the heads and spines. These morsels contain some of the best tasting meat on the fish. Often, the heads go into a pot of water to be reduced for stock, the spines are stacked up and roasted in the...
Smokehouse Recipe
Tuna is a versatile fish that’s terrific fresh, frozen, canned or smoked. While much of our tuna catch goes into jars to pressure can, we also enjoy it smoked. Due to it’s high fat content, the best cut of the tuna to smoke is the belly meat. For this one-step cure, the only ingredient needed...
Venison & Game
There’s not much that can beat a smokey, juicy, flavorful wild game steak hot off the grill. However, wild game is lean and you don’t want it spending much time over high heat. If you want quick cooking and smoke flavor, the Smokehouse Smoker Box will be your new favorite cooking gadget. By firing up...
Smokehouse Recipe
With salsa being the number one condiment in America, the preparation methods and combination of ingredients is almost unlimited. Salsa translates in several languages to “sauce” which leaves a lot of room for creative license. This recipe was created after a dinner party, when I found myself with a container of smoked vegetables left over...
Smokehouse Recipe
Wild or domestic, from venison to pork to beef, ribs are a favorite of many. Crispy and flavorful on the outside, tender and juicy off the bone, is the goal of the grill master when it comes to the sometimes tricky ribs. If you are in a hurry, simply use your favorite rib rubs, but...
Salmon & Trout
In the Pacific Northwest, when smoked salmon is mentioned, most of us think of the traditional “hot smoked” salmon prepared in an electric or gas smoker. Cold smoking is becoming more popular but some of the true cold smoking setups can be expensive and tricky to master.
Smokehouse Recipe
It can be as easy to make your own smoked salsas using your Smoke Chief Cold Smoke Generator as placing your favorite salsa recipe is a large shallow non-reactive container such as pyrex pie dishes in your grill and cold-smoking for one hour for a light smoke taste or 2 hours for a heavier taste....
Venison & Game
A smokin’ twist to a classic elk steak recipe! Recommended Products: Smoke Chief Cold Smoke Generator, Smokehouse® Cherry BBQ Pellets Elk tenderloin and backstraps often produce the best steaks around our neck of the woods. So when it came time to dig out some backstraps from the freezer, I wanted to make sure we used...
Salmon & Trout
Feed 6-8 Cook time: 50 minutes Ingredients I Cup frozen corn 1/2 Cup diced red peppers 1 small leek thinly sliced 1 small sweet potato, cubed 2 medium red potatoes, cubed 2 medium red potatoes, cubed 1 lb salmon, skin on salt Pepper 1/4 teaspoon cumin 1/2 teaspoon garlic 4 Cups chicken broth or 4...
Venison & Game
Hickory Smoked Duck Bacon Yes, bacon traditionally comes from a pig but you've heard of turkey bacon and soy bacon... why not duck bacon? Originally a recipe for ground duck jerky, Duck Bacon makes a great breakfast meat. If you find yourself with stronger flavored ducks on hand, this brine/marinade treatment is just the taming...
Venison & Game
Smokey Grilled Wild Game Backstrap Wild game is the leanest meat you will ever cook with and this means, on the grill, it can quickly become the driest meat you will ever eat. Not treating wild game like domesticated beef or pork is the first step to success. Start out with a tenderizing rub or...
Jerky
Waterfowl Jerky Jerky is a favorite snack in our house and we make it out of nearly every type of wild game we bring home. From big game like elk and deer to smaller critters like ducks and geese, making jerky is a great way to preserve meat. Not only will making jerky cut down...
Sausage
Once you’ve made your own sausage a few times, I can almost guarantee you won’t go back to store bought links again. Making your own sausage lets you control the meat you use, the amount and type of fat, preservatives, as well as the endless variations of herbs, spices and additional flavorings. It’s even easy...
Smokehouse Recipe
Enter, Ratatouille, a produce-rich dish that can be made in a multitude of ways. Using a smoker to infuse fruits and vegetables with flavor before fully cooking them adds a uniqueness that can’t be matched.
Smokehouse Recipe
The smell of wood smoke and freshly peeled apples takes me back to the evenings I spent at the foot of my grandfather’s chair. There was always a fire in the huge rock fireplace and there was always a pile of apples in a large wooden bowl sitting beside a burlap bag full of venison...
Smokehouse Recipe
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,...
Smokehouse Recipe
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...
Sausage
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...
Smokehouse Recipe
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....
Salmon & Trout
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...
Smokehouse Recipe
It's easy, delicious and makes life really good and flavorful! Just about everyone I know loves cheese-- piled high on a sandwich; melted to a creamy fondue; string cheese for the kids; Gouda/brie smeared on a cracker; aged Parmesan grated on a crispy pizza; a drippy/crispy fried mass on sourdough bread, or just a...
Salmon & Trout
The process of cooking food on cut wood dates back to Native American cultures on both the East and West coasts of North America. This style of cooking results in tender, juicy, smokey meats. Fish and lean meats lend themselves well to plank cooking as the plank helps retain moisture during the cooking process. Another...
Sausage
Grind your own meats, use leftover big game burger or run to the market for some ground meat animal protein to make your own spicy sticks. By: Andy Lightbody | Photos by: Kathy Mattoon One of the best-tasting, easy-to-pack and satisfying meats from the smoked sausage families of treats is homemade pepperoni! Once packaged, pepperoni...
Salmon & Trout
Here are some easy tips to get the best smoked salmon (or trout), like how to solve common issues like having your salmon getting stuck to your grills. Keep your salmon from sticking to your grills... You can spray your grills with pam or whatever else and people will tell you in won't stick... well,...
Salmon & Trout
When it comes to the best brines for smoking salmon or trout, there are lots of favorites that everybody has. However, we are going back to the old original brines that your great grandfather used to use. We're going to give you three simple ways to brine your fish. The first is the old original...
Sausage
Happy National Barbecue Month! If you haven’t already set up your outdoor cookers, now’s the time to get outside and fire things up. Adding a bit of cold smoke before smoke-grilling burgers and brats is an easy way to get those over-the-top flavors at your next cookout. With a Smoke Chief cold smoker generator, adding...
Sausage
By: Andy Lightbody One of the best ways to wake up in the morning is to the smell of fresh coffee, and something sizzling on the grill or in the frying pan. One of the best treats that are simple and easy to make is homemade sausage patties! And while ground pork is likely to...
Smokehouse Recipe
By: Tiffany Haugen (www.tiffanyhaugen.com) Mexican Cinco De Mayo Celebration! We don’t need an excuse to make tacos as they are a favorite around here. But with Cinco de Mayo right around the corner, it’s time to make some spectacular Smoked Carne Asada Tacos filled with flavorful, smoked meat and cheese. Easy to smoke ahead and...
Salmon & Trout
Use your “freezer fish,” and avoid fishmonger sticker shock! Depending on where you live, it seemed like a long and cold winter, where cleaning out the freezer of last season’s salmon and trout fillets just wasn’t in the cards. Now that most of the “arctic blasts” are over, it’s time to start reliving some of...
Salmon & Trout
Nearly identical to our Original Smoked Salmon Recipe this recipe is perhaps the best smoked trout recipe that works great for rainbow trout, brown trout, kokanee, steelhead, brook trout, cutthroat trout, sea run trout and all the rest of the trout species. Smokehouse Products has been using this smoked trout recipe for over 40 years since when...
Sausage
Coming from a family of butchers, fisherman and hunters, this recipe has been tested on some big guys with big appetites. If you're looking for a little more specialty, homemade summer sausage recipe that will knock the socks off your relatives when they come over during the holidays... well, look no further. You can tweak...
Salmon & Trout
This unique twist to a smoked salmon recipe was written by Tiffany Haugen and originally posted on www.salmontroutsteelheader.com. We would recommend smoking the salmon using a Big Chief or Little Chief as the constant low temperature is ideal for smoking salmon, trout and other types of fish. For smoke flavor, we'd recommend using Smokehouse® Alder...
Jerky
This jerky recipe has been a staple in our family for generations. Every fall, after hunting season, it's tradition to get the family together and spend a day or two making our favorite jerky and sausage recipes. We have found that the key to consistent quality when it comes to this Killer Jerky Recipe is...
Salmon & Trout
This recipe is perhaps the best smoked salmon recipe we have discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. It’s basic, it’s simple, and it consistently makes absolutely mouth-watering smoked salmon. With just two ingredients, salt and brown sugar, it couldn’t be any easier to...
Salmon & Trout
Salmon fishing legend Herb Good demonstrates how to fillet a salmon in less than a minute. He will show you two different techniques to fillet a salmon, one with a gutted fish and the other technique with a whole fish. Each technique to fillet a salmon will show you how to cut off the fins,...
Salmon & Trout
By: Buzz Ramsey Originally printed in the Northwest Steelheader Magazine in 2013. When was the last time you took inventory of the fish population in your freezer? Unfortunately, fish doesn't keep very well when frozen. The more time they spend in the freezer the less desirable they become. And while there are ways to make...
Sausage
This weekend we made smoked polish sausage using the Smokehouse Products sausage kit along with the Big Chief Front Load Electric Smoker. The result was some tasty elk sausage and a polish sausage recipe with the Big Chief that you'll have to try.
Smokehouse Recipe
THE MEAT: Baby backs are a large rib, with very good flavor and limited fat. Go ahead and get the larger size, about 2 + pounds. The little ones like you get at the restaurant, are usually in the 1- 1 ½ lb. range and are not as good as what you are going to...
Smokehouse Recipe
THE MEAT: For pulled pork, you have several choices of pork to use; pork shoulder, pork butts, or pork cushions. They are all good choices. You could also use pork loins, but that's a little spendy for BBQ. The first three choices mentioned are fatty pieces of meats and you will lose about 25% during...
Smokehouse Recipe
THE MEAT: Brisket is that floppy part of the beef that hangs down under the cows neck and back toward their shoulder. It is a relatively inexpensive cut of meat and is very tasty when properly prepared. You can usually buy brisket with the "point/tip" on or trimmed. The point/tip is a larger end of...
Smokehouse Recipe
Making smoked cheese is easy with the Big Chief Electric Smoker from Smokehouse Products. The low smoking temperatures of the smoker with its design makes it easy for anyone to smoke cheese at home.
Jerky
This is an easy way to make jerky using a dry rub and mix from Smokehouse Products. Smoking your jerky is easy using any of the electric smokers from Smokehouse Products such as the famous Little Chief or popular Big Chief Electric Smoker.
Jerky
Here's how to make jerky with regular hamburger meat from the store along with the Smokehouse Jerky Gun and our Jerky Dry Rub & Mix. It's really so simple that you'll be hooked on making your own homemade beef jerky. The Jerky Gun comes with two stainless steel tips also, so you have the choice of round...
Salmon & Trout
WHAT YOU'LL NEED: 1 cup smoked salmon 1 8 oz package of cream cheese 1/4 cup sour cream 2 green onions 1 celery stalk Smokehouse Products Fish Seasoning to taste Blend cream cheese and sour cream until smooth. Wash and dice green onions and celery into very small pieces and add to cream cheese mixture....
Salmon & Trout
WHAT YOU'LL NEED: 2 cups smoked salmon 7 medium red potatoes 1 medium onion (diced) 5 stalks celery (diced) 1 small carrot (grated) 5 slices bacon (diced) 1/4 cup butter 1/4 cup flour 1 pint half and half (adjust to taste) 1-1/2 quarts water (adjust to taste) Smokehouse Products Poultry Seasoning to taste Salt to...
Salmon & Trout
Try Jerry's homemade recipe for Smoked Salmon. WHAT YOU'LL NEED FOR YOUR BRINE: 1/3 cup sugar 1/8 cup non-iodized salt 1-1/4 cups soy sauce 1-3/4 cups water 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp Tabasco sauce 1 cup dry red wine Cut the salmon into chunks and brine and...
Smokehouse Recipe
This recipe will give you good results when smoking the following nuts: Almonds Brazil Nuts Canned Mixed Nuts Cashews Peanuts Roasted Chestnuts Walnuts Spread the nuts on a fine screen or on aluminum foil pierced with many holes. Smoke for 1 pan full and not more than 1 hour with your favorite flavor of wood...
Smokehouse Recipe
WHAT YOU'LL NEED: 1 cup dry bread crumbs (smoked) 3 cups milk 1/2 cup finely chopped onions 2 Tbsp. butter 2 lbs. smoked ground beef 2 eggs 2 tsp. salt pepper to taste butter for frying Start by smoking your ground beef. Spread your ground beef in a shallow pan or on a fine screen...
Sausage
How to make smoked sausage using the Smokehouse Products Sausage Kit which includes seasoning of your choice, sausage casings, plunger and tube, and salt cure (if needed). Use your Big Chief or Little Chief Electric Smoker to smoke your sausage or any other smoker, or cook them in the oven, grill or other device.
Smokehouse Recipe
Get ready to enjoy some homemade chipotles and smoking jalapenos! The smokey spice of the chipotle makes them my favorite flavor addition to almost any dish. This obsession has lead to a quest for the perfect smoked jalapeno created at home. The ideal chipotle will start with homegrown jalapenos fresh from the garden. Firm, ripe...
Smokehouse Recipe
Grab yourself two dozen chicken drumsticks. Place the drumsticks in a brine solution containing 1/2 cup canning salt and 1/2 cup sugar dissolved in 2 quarts cool water. Refrigerate overnight or 8 to 10 hours. Additional seasonings such as garlic, red pepper, and others can also be added to the brine solution. Drain the brine...
Smokehouse Recipe
Use any of the following harder cheeses: cheddar, jack, Swiss, beer, etc. Section into cubes approximately 1-1/2 inches thick. Place the cheese cubes on wire grills or plastic hardware cloth and smoke in the "cool box" technique (see instructions below) with 1 pan full of hickory flavored wood chips (about 50 minutes). Cover and allow...
Smokehouse Recipe
Smoked bread and cracker crumbs make excellent meat coatings for fried chicken, chicken fried steak, fried shrimp, fried fish, and more. Using a fine screen like the Drying Screens by Smokehouse Products on the grills of your smoker, spread the stake bread or crackers evenly and in one layer only. Smoke for 10 minutes only...
Smokehouse Recipe
Grilling with wood planks, or plank cooking, can be done in three easy steps. Begin with an Alder or Cedar Wood Grilling Plank by Smokehouse Products. Each package contains 3 planks that will add delicious wood smoke flavor to everything you grill or barbecue! The planks also make a great gift for the Grill Master...
Jerky
The mountain men that relied on jerky as an everyday food would never have thought that today's jerky would bring over $10 per pound in the grocery store. The long-lasting munchin' flavor of jerky is still as popular as it ever was. Whether it's on a fishing or hunting trip, skiing at the mountain or...
Jerky
WHAT YOU'LL NEED: 1/3 cup sugar 1/4 cup NON-IODIZED salt 2 cups soy sauce 1 cup water 1 cup red wine 1/2 tsp onion powder 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp Tabasco sauce 10 lbs. preferred choice of meat Mix all of the above ingredients (excluding the meat) to make the...
Choose a different category or view all recipes.
Receive our latest updates about our products and promotions.
Thanks for subscribing!
This email has been registered!
