Rodeo Rub Salmon Burnt Ends
Learn how to make tender salmon burnt ends with PS Seasoning's Rodeo Rub and the Pro Classic smoker. From curing to smoking and glazing with Candie...
Handload Smokehouses
Designed with the novice in mind, our easy-to-use Handload Series Smokehouses will produce the finest smokehouse-flavored foods the first time and every time. Perfect for caterers, small restaurants and meat markets. Enjoy old world pit-house flavor at the touch of a switch.
- 100% 304 Stainless Steel
- High Velocity Circulation Fan
- 2" Thick High Temp/High Density Insulation
- Exterior Exhaust Draft Inducer
- Manual Controller & Damper
- 100% 304 Stainless Steel
- High Velocity Circulation Fan
- 2" Thick High Temp/High Density Insulation
- Exterior Exhaust Draft Inducer
- Manual Controller & Damper
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Featured blog posts
Smoked Venison Chili
When the temperature drops, nothing hits the spot like a bowl of Smoked Venison Chili. Made with PS Seasoning's Ten-Point Venison Chili Mix, this r...
Dry Aged Elk Loin
Learn how to make tender, flavorful dry-aged elk loin using PS Seasoning's Wild Game blend for a perfectly seasoned finish. After 14 days of dry-ag...
Jalapeno Cheddar Summer Sausage
Learn how to make delicious jalapeño cheddar summer sausage using your Pro Smoker vertical electric smoker and PS Seasoning's No. 391 Jalapeño Summ...