Smokehouse Recipes

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 one of our sweet, tangy, spicy favorites in this recipe.  INGREDIENTS: 3-4 pounds of chicken wings 6 cups water 1/3 cup kosher salt 1/4 cup sugar 1/4 cup cider vinegar 1 tablespoon black pepper Smokehouse Mesquite Chips or desired flavor Olive oil or cooking spray...

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 potatoes. INGREDIENTS: 1/2 pound unseasoned thick sliced bacon 1 pound assorted unseasoned, uncooked sausages SPECIAL SAUCE: 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 1 tablespoon soy sauce 1/2 teaspoon granulated onion 1/2 teaspoon granulated garlic 1/2 teaspoon black pepper Smokehouse Wood Chips (flavor of...

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, is delicious! Smoking tofu couldn't be easier and can be smoked on it's own like a brick of cheese or marinated, smoked and used as a meat substitute. Vegetarian pepperoni is easy, tasty and much cheaper when made from scratch.    INGREDIENTS: 1  14 ounce...

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 frozen for several months. If you've only got a week, follow the directions for the dry cure recipe. If you've got two weeks, try the wet cure. Always allow an extra day for drying prior to smoking and an extra day to "set" the smoke...

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 steaks 1 onion, thinly sliced 1/2 green bell pepper, thinly sliced 1/2 red bell pepper, thinly sliced 1/2 orange bell pepper, thinly sliced 1/2 yellow bell pepper, thinly sliced 1 jalapeno pepper, thinly sliced 2 tablespoons olive oil Fajita rub Corn tortillas Cilantro, optional topping...