Smokehouse Recipes

The process of cooking food on cut wood dates back to Native American cultures on both the East and West coasts of North America. This style of cooking results in tender, juicy, smokey meats. Fish and lean meats lend themselves well to plank cooking as the plank helps retain moisture during the cooking process. Another benefit of plank cooking is that it keeps the grill clean. Nothing sticks and there are no more messy grates to scrub after dinner. Plank cooking can go from the grill to the picnic table, portioned out and served right from the wood. Be sure...

Grind your own meats, use leftover big game burger or run to the market for some ground meat animal protein to make your own spicy sticks. By: Andy Lightbody | Photos by: Kathy Mattoon One of the best-tasting, easy-to-pack and satisfying meats from the smoked sausage families of treats is homemade pepperoni! Once packaged, pepperoni rolls and sticks are a great trail snack, super-treats for the kids, and an all-around  ideal choice for adding some zing and flavor to a variety of either home-cooked or camping meals. Sliced thin or cubed into tiny chunks, it is a great hunting/fishing camp...

Here are some easy tips to get the best smoked salmon (or trout), like how to solve common issues like having your salmon getting stuck to your grills.  Keep your salmon from sticking to your grills... You can spray your grills with pam or whatever else and people will tell you in won't stick... well, it's gonna stick, we guarantee it. Try some Drying Screens, they fit right on your grills and the salmon won't stick to them. Plus you can take them right out and put them in the dishwasher to clean them. It's easy and simple and eliminates the...

When it comes to the best brines for smoking salmon or trout, there are lots of favorites that everybody has. However, we are going back to the old original brines that your great grandfather used to use. We're going to give you three simple ways to brine your fish. The first is the old original brine that works great on fresh fish. The second, and our favorite, is the old original brine that works excellent on both fresh and frozen fish. And the third, which is our Smokehouse Trout and Salmon Brine Mix for those of you that may be...

Happy National Barbecue Month! If you haven’t already set up your outdoor cookers, now’s the time to get outside and fire things up. Adding a bit of cold smoke before smoke-grilling burgers and brats is an easy way to get those over-the-top flavors at your next cookout. With a Smoke Chief cold smoker generator, adding smoke flavor is easy to do in virtually any type of gas grill or charcoal barbecue. The smoke can be added with or without heat, or a combination of both, which is what we prefer.     Let’s start with the burger. For optimal flavor, it’s...