While the recent smoking ban still has some bar owners pining for the olden days of cancer, it has been enforced quite successfully so far. Frank’s Smokehouse therefore has little to do with asphalting your lungs or getting high on wacky tobacky and all with using smoke to cure and flavor meat, fish or even tofu.

The products are carefully selected: the meat comes from free-range animals and the fish is line-caught instead of bred. The products are then salted with a special blend of salt and herbs for several hours up until several weeks, and smoked using hard woods like cherry and oak, after which they are hung out to ripen.

Frank’s specialties are his smoked wild Alaskan salmon salted with pure sea salt and smoked using American hickory wood, and his smoked and stuffed turkey which is only available during the holiday season. If you have less money to spare or feel like going for a very long hike, Frank is also the only address in town where you can buy home-made beef jerky.