Dry Aged Smoked Brisket
Follow our guide on how to dry age brisket and smoke it to perfection. Dry aging the brisket first allows for added flavor and juiciness. These ste...
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 Trout Dip
Experience the savory blend of cream cheese, smoked trout, and tangy capers in our Smoked Trout Dip, perfect for enhancing your culinary creations ...
Smoked Chicken Wings
Get deliciously smoked chicken wings in your electric smoker with this easy recipe. For extra crispy skin, finish in the oven for the best of both ...
Smoked & Dry Aged Snack Sticks
The ultimate flavor bomb, these jalapeno cheddar snack sticks are fermented, smoked then dry aged. A short dry aging cycle concentrates the flavors...