Hello and hoping to find the recipe book

feathers · Aug 6, 2017

I'm in Wisconsin and my reason to be here is to hopefully find a copy of an old recipe booklet that came with the Mirro Smokehouse smoker. (Mirro was from my hometown!) The only thing I could find online was an old post on your forum. That is why I joined. My husband does all the smoking in our family but he now has a new electronically controlled self-feeding smoker. Our traditional smoked Christmas turkeys have not been the same since we lost the recipe book for this "antique". So yes, I'm hoping. I see others are looking, and a member named "Pokey" had a link but that is from 2012. Thanks for allowing me to join, so perhaps I can connect with the right person or someone else with suggestions. And yes, the smoker is still here.

noboundaries · Aug 6, 2017

Feathers, welcome to SMF! Glad you are here and looking for answers. I did a search online for the Mirro Smokehouse cookbook and found a PDF for the Little Chief smoker manual that was filled with recipes, but I don't believe that's what you're looking for. Like you, I had no luck finding the actual Mirro booklet. Wearever, which had the Mirro name, no longer makes the smoker. The Little Chief Smokehouse looks like an upgrade to the Mirro Smokehouse.

Use Google for Mirro Smokehouse booklet or cookbook. The PDF link comes right up for the Little Chief.

Good luck.

Ray

feathers · Aug 6, 2017

Thanks much for your response! I had seen this recipe book today but it is quite different. As I think about it, we must have gotten the smoker about 30 years ago. We would thaw the turkey, brine for three days, dry for 24 hours, then smoking was a long, long day. Preheating, changing the chip pan every two hours, two times, then every four hours until the turkey reached temperature, checking with a meat thermometer. It supposedly could complete cooking in the smoker, but we would always have to finish it off in the oven. It said to baste with maple syrup each time you changed the chips, and the whole turkey actually was hung inside the smoker. Cold winter days require a cardboard box over the top. This would be about an 18 hour smoking process, and all told we had to start a week before Christmas. Maybe things are a bit easier these days. :)

BandCollector · Aug 6, 2017

feathers said:
Thanks much for your response! I had seen this recipe book today but it is quite different. As I think about it, we must have gotten the smoker about 30 years ago. We would thaw the turkey, brine for three days, dry for 24 hours, then smoking was a long, long day. Preheating, changing the chip pan every two hours, two times, then every four hours until the turkey reached temperature, checking with a meat thermometer. It supposedly could complete cooking in the smoker, but we would always have to finish it off in the oven. It said to baste with maple syrup each time you changed the chips, and the whole turkey actually was hung inside the smoker. Cold winter days require a cardboard box over the top. This would be about an 18 hour smoking process, and all told we had to start a week before Christmas. Maybe things are a bit easier these days. :)

Wow...What a process! 30 years ago the smoking process seemed much more laborious than present practices. Keep looking around on the sight and you will find super easy as well as delicious procedures using a variety of modern equipment.

But, good luck finding your recipe book.

John

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Hello and hoping to find the recipe book

feathers

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noboundaries

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feathers

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BandCollector

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