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Smokehouse Recipes

Smoked Fish Tacos

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 a tasty salmon cake to top with avocado cream and fresh salsa. SMOKED FISH TACOS INGREDIENTS: 1 Pound Salmon Fillet 1 TSP. Chili Powder 1/2 TSP. Granulated Garlic 1/2 TSP. Granulated Onion 1/2 TSP. Salt 1/4 TSP. Coriander 1/4 TSP. Black Pepper Juice of 1/2...

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Smoke Roasted Salmon Collars and Fins

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 oven on a baking sheet and the fins and collars go on the grill or in the smoker. Using the Smokehouse Gas Smoker to cook up the collars gives me the hot temperatures of the grill and the flavorful smoke of a smoker, the best...

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Smoked Vegetable Salsa

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 the next day. I needed a topping for the trout I’d just cooked up so after dicing the smoked veggies, adding some fresh cilantro and lime juice, I had a smokey, flavorful, unique salsa. Next time you want to add a healthy side to your...

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Smoked Wild Boar Ribs

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 if you have the time, making rubs from scratch can be more flavorful and economical. It’s also easy to customize your rubs to include or omit seasonings. The key to great ribs is a slow smoke at a low temperature with the frequent attention of...

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