Smokehouse Recipes

It can be as easy to make your own smoked salsas using your Smoke Chief Cold Smoke Generator as placing your favorite salsa recipe is a large shallow non-reactive container such as pyrex pie dishes in your grill and cold-smoking for one hour for a light smoke taste or 2 hours for a heavier taste. You can also smoke your raw ingredients such as sliced tomato, sliced onions, or halved and cleaned chilies or peppers and cold-smoking before chopping into salsa. Smoked chillies, peppers, and onions can also be cold-smoked alone to use in other dishes, such as chili, ragu’’s,...

A smokin’ twist to a classic elk steak recipe! Recommended Products: Smoke Chief Cold Smoke Generator, Smokehouse® Cherry BBQ Pellets Elk tenderloin and backstraps often produce the best steaks around our neck of the woods. So when it came time to dig out some backstraps from the freezer, I wanted to make sure we used our favorite recipe. When it comes to smoking meats or fish, I’ve grown up using the Big Chief and Little Chief smokers. Well now there’s the Smoke Chief (www.thesmokechief.com). The Smoke Chief is a cold smoke generator that attaches to any grill to add smoke…...

Feed 6-8 Cook time: 50 minutes Ingredients I Cup frozen corn 1/2 Cup diced red peppers 1 small leek thinly sliced 1 small sweet potato, cubed 2 medium red potatoes, cubed 2 medium red potatoes, cubed 1 lb salmon, skin on salt Pepper 1/4 teaspoon cumin 1/2 teaspoon garlic 4 Cups chicken broth or 4 Cups of water and 2 Tbs chicken bouillon 1/4 teas red pepper flakes 1 C heavy whipping cream (do NOT use milk or half and half) For garnish 1/2 lb uncooked bacon cut in small chunks 2 sprigs fresh dill Cooking Process  Light the mimi-moto....

Hickory Smoked Duck Bacon Yes, bacon traditionally comes from a pig but you've heard of turkey bacon and soy bacon... why not duck bacon? Originally a recipe for ground duck jerky, Duck Bacon makes a great breakfast meat. If you find yourself with stronger flavored ducks on hand, this brine/marinade treatment is just the taming they need. Having a Smokehouse Jerky Gun to make the strips is key but the meat can be rolled out and cut by hand. To give it the best smokey flavor, cold smoke using the Smoke Chief Cold Smoke Generator and finish cooking in a...

Smokey Grilled Wild Game Backstrap

Wild game is the leanest meat you will ever cook with and this means, on the grill, it can quickly become the driest meat you will ever eat. Not treating wild game like domesticated beef or pork is the first step to success. Start out with a tenderizing rub or marinade and keep an internal thermometer on hand. Backstrap doesn’t need a lot of cooking and should be enjoyed rare to medium rare so get it off the heat once it reaches 140º. With quick cooking times, smokey flavor may be hard to impart without a smoke device. This is where the Smokehouse Smoker Box comes in to surround your grilled meats with wonderful smokey flavors. It’s easy to use, small, portable and can produce smoke for up to 2 hours.