Tammy Wood
Sossy Outdoors
Tammy Wood is a wild game and seafood chef, author, and international huntress. When her husband of 18 years was killed in a workplace accident, she was left with their five children and a sixth on the way. It was then that she began to hunt to feed her family – and her love of wild game cooking blossomed. She competed in Master Chef Canada, finishing in the top ten before publishing her first recipe collection, The Venison Cookbook. She’s a contributor to the food editorial in BC Outdoors Magazine, is a Pro Staffer for Cabela’s Canada, and is an ambassador for Browning Firearms. Her TV show, Sossy Outdoors, began airing on the Canadian Sportsmen Channel in January 2020. She loves welcoming newcomers, youth and women to the outdoor lifestyle and participates on the board of SCI West Coast, and presents on sportsman show stages across BC and beyond.
It is a nice change to step out from the ordinary way meals are prepared and add a bit of smoke into your life! The first time I ever used a smoker was about 25 years ago. My dad used a Little Chief brand smoker back in the day and the smell of smoked fish used to fill the air during sockeye fishing. He wound up giving it to me and I started smoking different varieties of fish, experimenting with different brines. I used it so much that it literally fell apart! At that point I decided it was time to see what was out there for smokers. I came across the Bradley Smoker and invested in a 4-rack model to start my smoking journey. I loved it because I didn’t have to worry about filling wood chips and watching for when they turned to cinder and when I would need to remove them and start fresh again. The wood pucks or “bisquettes,” were fed into a tube and automatically pushed into the smoker, burning for twenty minutes, and then pushed into a water bowl. This technology allowed fresh smoke to be used continuously throughout the process. I loved my first smoker so much that I later purchased a 6-rack digital model that allowed me to manage the smoke time and temperature electronically which created more even results. I started experimenting with all types of wild meat, cheeses, spices, nuts, vegetables, pasta dishes and an array of other of the store, feeding customers and showing them how easy proteins. When I became a Pro Staff for Cabela’s Canada, these smokers are to use. I started doing Bradley Smoker demonstrations outside I had an opportunity to go to Kall, Sweden on a moose hunt
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MOUNTAIN HUNTER - FALL 2020
