Smokehouse Recipes

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...

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 fish last in the freezer for six to twelve months, dropping fillets in a zip-top bag won’t get you much past 60 days. Surprisingly to some, fresh frozen fish lend themselves particularly well to the smoking process; you see, freezing causes cell tissue to burst,...