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General| Brand | Smokehouse Products |
|---|---|
| Model | Little Chief |
| Category | Smokers |
| Language | English |
Explains the core processes of smoke cooking and curing.
Describes the role of heat and smoke in processing food.
Crucial safety and usage warnings for the smoking process.
Recipe for preparing fish using the "Easy Cure" method.
Recipe for smoking oily fish with a stronger flavor.
Recipe for smoking salmon, including Chinook and Coho.
Recipe for smoking smelt, often called the beer-drinker's friend.
Recipe for smoking clams using the "Easy Cure" brine.
Recipe for smoking oysters after blanching and brining.
Recipe for smoking pre-cooked shrimp, prawns, and crayfish.
Instructions for smoking steaks, chops, and ribs.
Instructions for smoking beef, pork, or lamb roasts.
Instructions for smoking various cured and linked pork products.
Recipe for smoked hamburgers with a "Royale" twist.
Recipe for preparing a smoked hamburger loaf.
Recipe for smoking chicken drumsticks.
Three recipes for making smokey hamburger salami.
Recipe for smoking beef or spare ribs.
Recipe for smoking pork loin.
Detailed instructions for making jerky using the "Easy Cure" method.
Recipe for jerky using beef or wild game.
Recipe specifically for smoking wild game jerky.
A recipe for making snacky sausage.
Essential safety rules for operating the smoker.
Introduction to the ease and enjoyment of home smoking.
Instructions for using the smoker for cold smoking applications.
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