Smokehouse Tips

Little Chief Smoker Ranked as one of 2016's Best Smokers

Little Chief Smoker Ranked as one of 2016's Best Smokers

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Since 1968, the Little Chief Smoker (along with it's larger version the Big Chief) have been selected as one of the best smokers in the U.S. This continues to be seen as recently ranked in the top 9 best smokers for 2016 on the video wiki guide. The list is compiled with nineteen hours of research with a broad-ranging, impartial assessment of smoker options available to consumers in the United States. Now everyone has their own opinion of what a smoker should be, the features it should have and how easily it produces phenomenal food results. This can also depend...

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The World of Woods for Smoking

The World of Woods for Smoking

Plan your wood flavors properly, and you’ll never get burned! Years ago, there was a TV commercial about how “a day without orange juice, was like a day without sunshine”. Bring that philosophy into the world of smoking meats, fish, poultry, sausage, jerky, vegetables and other favorite eats, and it ought to translate to… a smoker without good wood is nothing but a low temperature oven! Good wood for all your smoking adventures is absolutely critical to the process of turning out everything that comes off your BBQ or out of your smoker. Use woods that are not designed for...

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Should You Add Water to Your Wood Chips?

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You may have wondered... Should I add water to my wood chips or wood chunks before using them in the smoker? The answer is NO. You want to get smoke from the wood, not burn off water because you'll be steaming your foods, not smoking them. It is also important to get smoke on your food early, before it seals on the outside, and to do this you want your wood chips to smoke as quickly as possible. This is done by having extremely dry wood chips and chunks. That is why Smokehouse Wood Chips and Smokehouse Wood Chunks are...

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How to Freeze Your Salmon, Trout or other Fish Whole

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Here's a Smokehouse tip from professional outdoorsman Buzz Ramsey on how to easily freeze and store your fish whole, without gutting your fish. The skin of the salmon, trout or other fish acts as a natural sealant and allows you to have fresh fish months after you caught the fish. Freeze your fish whole, or try freezing your fillets in barbecue sauce. This is a quick tip from Smokehouse Products on how to keep your fish fresh so you can smoke it or grill it months after the catch.

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Adding a Smoke Chief to Your Traeger Grill

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Adding a Smoke Chief to your Traeger or any other type of grill is a great way to get A LOT more smoke when you need it most! We wanted to share a recent post on our Facebook page from Scott W about how he connected the Smoke Chief to his Traeger grill. You can see from the video just how much smoke is being produced from the Smoke Chief, which is attached on the right hand side of the grill. The Smoke Chief is a cold smoke generator so it is only producing cold smoke. This gives you the...

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