Smokehouse Recipes

Homemade Smoked Chipotles or Jalapenos

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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 chiles are the best choice. You may use either red or green jalapenos, but the red jalapenos have a better flavor. If there are holdes or soft spots in your jalapenos, save them for fresh uses where you can slice out the affected areas. Cut...

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Smoked Chicken Drumsticks

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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 and rinse the drumsticks in cool water. Pat the drumsticks dry with paper towels. Place the drumsticks in your electric smoker (IE. Big Chief, Little Chief or Mini Chief Electric Smoker) and smoke using Apple Wood Chips for three hours. This will take 3 heaping...

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Smoked Cheese with "Cold Smoke" Technique

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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 cubes to set for an hour at room temperature before serving. Cut cubes into halves or quarters at a fancy angle for unique color shadings. Use smoked cheese in your favorite spreads or cheese balls. Softer cheeses may be left in larger sections and wrapped...

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Smoked Bread and Cracker Crumbs

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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 using alder, apple or hickory flavored wood chips or wood chunks. DO NOT OVER SMOKE, as the bread absorbs smoke quickly and tends to become bitter when too much smoke is applied. When smoked to your taste, simply crush with a rolling pin, or leave...

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Grilling with Wood Planks

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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 at your house! Choose the Alder Grilling Planks for a light, sweet flavor for poultry, fish, pork and vegetables. Our Cedar Grilling Planks impart a deep, smooth flavor perfect for fish, beef and pork. 3 EASY STEPS: Soak the wood grilling plank in water for...

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