Bosniska delikatesser
Ge försbitarna en snabb runda direkt på glöden, sen låt dom ligga åt sidan på grillen och bli klara.
THE SMOKEHOUSE
Welcome to Sweden's most welcoming BBQ clubhouse.
Share your cooks.
Learn new techniques.
Meet other BBQ enthusiasts.
Keep the fire alive.
FROM THE COMMUNITY
What's cooking right now
See what members of The Smokehouse are cooking today.
Fläskfile
"Jag lärde mig att hålla mig runt 120°C och inte öppna locket i onödan. Temperaturen stabiliserade sig mycket bättre när jag lät…
Babyback Ribs
Klassiska baby back ribs tillagade low & slow med ren vedeldning. Målet var en jämn temperatur runt 120 °C och ett saftigt resultat med bra bark utan att köttet blev överkokt.
FROM THE COMMUNITY
What's happening in The Smokehouse?
New cooks and conversations from members around the fire.
Krisse commented on “Fläskfile”
Kingen published “Bosniska delikatesser”
BBQDan published “Spagetti deluxe”
BBQDan published “Varm macka”
BBQMange published “Flääskkarre”
Krisse published “Fläskfile”
Krisse published “Babyback Ribs”
NEW FROM THE FIRE
Stories worth gathering around
New cooks, hard-earned lessons, and builds from across the Krisses BBQ world.
Vanliga misstag med en Offset Smoker
Vanliga misstag med en Offset Smoker Att lära sig använda en offset smoker handlar lika mycket om tålamod som teknik. Nästan alla nybörjare gör samma misstag i början, men med
Read the story
Sveriges största smoker
Det här projektet började med en enkel förfrågan från ett företag som behövde en riktigt stor catering smoker. Målet var inte att köpa en standardmodell, utan att få ett specialbygge
Read the storyKEEP EXPLORING
Find what inspires you
Explore techniques, cooks, and stories based on what you want to learn next.
Offset smokers
Fire management, airflow, and long cooks over a real wood fire.
Explore this topicBrisket
Bark, tenderness, timing, and everything we learn along the way.
Explore this topicRibs
Methods, textures, and lessons from cooks that actually happened.
Explore this topicChicken
Crisp skin, juicy meat, and practical techniques tested at the grill.
Explore this topicFire management
Build a cleaner fire and gain better control over temperature and smoke.
Explore this topicFirst cooks
Approachable Cook Sessions, clear lessons, and fewer costly mistakes.
Explore this topicBUILT ON KRISSES BBQ
For those who would rather light a fire than keep scrolling.
The Smokehouse is powered by Krisses BBQ — handcrafted smokers, real cooks, and the lessons that come from using them.
Discover Krisses BBQ- Handcrafted in Vellinge.
- Tested over real fire.
- Shared in The Smokehouse.
POPULAR IN THE SMOKEHOUSE
This is what we gather around
Cook Sessions, guides, and stories drawing attention in The Smokehouse right now.
Fläskfile
juli 19, 2026Bosniska delikatesser
juli 27, 2026Spagetti deluxe
juli 27, 2026Vanliga misstag med en Offset Smoker
Vanliga misstag med en Offset Smoker Att lära sig använda en offset smoker handlar lika mycket om tålamod som teknik. Nästan alla nybörjare gör samma misstag
juli 11, 2026
LESSONS FROM THE GRILL
Experiences worth sharing
Small discoveries, mistakes, and insights from members' own cooks.
AROUND THE FIRE
The conversations that keep the embers glowing
Questions, lessons, and stories from the latest cooks.
COOK SESSION
Bosniska delikatesser
I dag blir det klassisk cevapcici i lepinja bröd, massor av kajmak, lök och chili flingor
EXPLORE BY INTEREST
Find your place in The Smokehouse
Follow the smoke to the cooks, techniques, and builds that interest you most.
Offset smokersFire management, clean smoke, and long cooks over wood.GrillingHot grates, direct heat, and cooking close to the flames.Low & SlowBrisket, ribs, pulled pork, and the patience behind them.RecipesIdeas, methods, and lessons to bring to your own grill.Fire managementLearn to control airflow, temperature, fuel, and smoke.1 guideCustom buildsHandcrafted smokers, stories from the workshop, and unusual solutions.1 build
JOIN THE SMOKEHOUSE
Pull up a seat by the fire.
Whether you are cooking your first ribs or building your fifth offset smoker, there is always room for one more pitmaster around the fire.