Recipes and Suggestions

Cheesy Potato Bake (Serves 6)

1 package frozen diced potatoes or 16 oz. Fresh potato
1 red pepper, diced
1 onion, diced
3 cups of shredded white cheddar cheese
6 tablespoons of butter
1-1/2 cups of heavy cream
3/4 cup of grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

In a foil pan, place the diced potatoes, diced red pepper, diced onion, salt, and pepper. Mix thoroughly. Sprinkle 2 cups of the shredded white cheddar cheese over the potato mixture. Mix gently and set aside. Mix the parmesan cheese and heavy cream together. Pour over the potato mixture. Top with the remaining 1 cup of shredded cheddar cheese. Place the foil pan on the smoker grate and smoke at 275 to 300F for 45 minutes or until potatoes are tender. Stir mixture a couple of times through the cooking process.

Wood Recipe Recommendations: Sugar Maple chunks or chips with Almond Smokin' Dust

Head Cook-Donna Jean of the Smokinlicious Culinary Team (Demonstration at the Jack Daniels Invitational 2006)

Chile Cornbread:

6 strips of bacon, chopped
2 cups stone-ground cornmeal
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 eggs
2 cups milk
1 can chipotle chile, drained, stemmed, seeded, minced
2 tablespoons finely chopped chives

Mix together cornmeal, flour, sugar, baking powder, baking soda, salt. In separate bowl whisk eggs until foamy; whisk in milk. Add wet ingredients to the dry and stir until just combined. Fold in bacon, chipolte, and chives. Pour batter into parchment lined plank roasting pan (see picture). Smoke at 300 for 70 minutes or until done.

Wood Recipe Recommendations: Sugar Maple chunks or chips with Mango Smokin' Dust

Sweet Taters and Apples Casserole:

1 cup sugar
3 tablespoons cornstarch
1 -1/4 cups water
1 teaspoon salt
1/2 cup butter
5 apples, peeled, cored, and each cut into 6 wedges
4-5 sweet potatoes, parboiled, peeled and sliced

In a saucepan, combine sugar, cornstarch, water, salt, and butter. Cook until thickened. Layer the apples and potatoes in parchment lined plank roasting pan (see picture), sprinkling cinnamon between layers. Pour sauce over the casserole. Smoke at 300 for 1-1/2 hours or until done.

Wood Recipe Recommendations: Sugar Maple chunks\refill boxes? or chips with 1-2 pieces of White Oak Chunk or small quantity of chips, with Apple and Pear Smokin' Dust

New Recipe Will be
demonstrated at New Paltz Event!!!!


Ingredients: 2 eggs, beaten
15 oz. Can cream-style corn
15 oz. Can whole kernel corn, drained
8 oz. Container sour cream
1/4 cup butter, melted
1 -1/2 cups shredded cheddar cheese
1/2 cup chopped onion
4 oz. Can diced green chiles, drained
8.5 oz. packaged dry corn muffin mix

Directions: Prepare a plank roasting pan by lining it with two sheets of parchment paper. Obtain 300-350 temperature on smoker. In large bowl, combine eggs, cream-style corn, sour cream, and melted butter. Stir in whole kernel corn, cheese, onion, and chiles. Stir in corn muffin mix until just moistened. Cook in smoker until knife inserted in center comes out clean and the top is golden. Approximate cooking time: 90 minutes.

Wood Recipe Recommendations: Sugar Maple or Alder chunks or chips, with Maple and/or Peach Smokin' Dust


Vinaigrette -
1-1/4 cups extra virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1-1/2 teaspoons white truffle oil
1 garlic clove, minced
1/2 teaspoon sugar

Salad -
6 ounces yellow wax beans
6 ounces green beans
4 heads radicchio, quartered
13-3/4 oz. can artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Asiago cheese

Directions: Whisk all vinaigrette ingredients in medium bowl to blend. Season dressing to taste. Cover and refrigerate up to 6 hours.

Prepare grill or smoker to medium-high heat. Place beans, radicchio, and artichoke hears in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and asiago cheese. Toss with enough dressing to coat. Season salad to taste. Serve warm.

Wood Recipe Recommendations: Alder chunks or chips, Peach, Lemon, Mango, Pear, Papaya or Orange Smokin' Dust

Smoked Fingerling Potatoes with Pancetta and Dill


2 lbs. fingerling potatoes*, scrubbed and cut into ½-inch lengths

1/4 cup olive oil

½ lb. thick sliced pancetta*, cut into 1/3-inch cubes, cooked

salt and fresh ground pepper

1 onion, thinly sliced

1/4 cup finely chopped dill or 2-1/2 Tablespoons of prepared dill

  • may substitute any variety of potato and regular bacon for the pancetta

Wood Recommendations:

Wild Cherry and Ash hardwoods (cherry for a tart flavor and Ash for its moisture infusion)

Tear a large piece of foil to make a pouch or use a disposable cake foil pan. If using a disposable pan, also cut a foil sheet that covers the pan.

Place the pre-cut fingerling potatoes, cooked pancetta, sliced onion, and dill in the foil pan or pouch. Add salt and fresh pepper to preference. Toss all ingredients together then drizzle the 1/4 cup of olive oil over the ingredients. Mix thoroughly.

Place foil pan or pouch on pre-lite charcoal grill, with woods placed directly under the mixture. Allow to cook/smoke until potatoes become tender (about 2-1/2 hours at 200 degrees). Serve warm.



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