It may be the dead of winter in Iowa, but the smoker at our house has been staying HOT during this last month. I've really enjoyed digging into my freezer and finding a variety of foods to prepare for friends and family in what others might consider the "off-season".

Most recently I smoked a trio of treats on my Camp Chef SmokePro LUX: pheasant breasts, chicken breasts and walleye fillets on cedar planks. The pheasant was from our Annual Father-Son South Dakota Pheasant Hunting Trip that we've taken every third weekend in October for the last 30 years, and the walleye was caught in Chamberlain, SD, last summer. I always enjoy being able to cook things I've harvested and recall the memories that go along with that while they are prepared for the table.

One meal from the holidays that is still on my mind is the smoked salmon we prepared for a Christmas/New Years celebration. I placed the fillets in a mixture of brown sugar and kosher salt 24 hours prior to cooking to draw out the moisture from the fish. After some light seasoning and a few hours of smoking, we served it with cream cheese as part of a meal made up of heavy Hors d'oeuvres and It. Was. Amazing.

PRO TIP: I've been using the Camp Chef insulation blanket and it is a worthwhile investment for all of you winter warriors. The blanket is made of fire-resistant fiberglass that helps hold the SmokePro at a constant temperature and reduces the amount of pellets it needs to burn in the cold weather.

Next up...recipe prep for the BIG GAME.