If you own a house, at some point the need for extra storage space becomes a necessity. If you don’t want to pay for storage fees, the best solution is to purchase a storage shed. There are many styles and options available, let me help you save time giving you these five steps to help you decide.

1. What is the primary function of the shed? In most cases, storage space is the key requirement, so figure out how much space is needed. A small 4′ x 8′ lean-to style provides sufficient space for small tools, but larger items require more space. I strongly recommend choosing the largest size that you can afford, which still blends in with your landscape. Remember that most municipalities require building permits for any building over 100 sq. ft.

2. Is the shed going to play a prominent role in your day to day activities? If so, make sure that you choose a style and options that give you good access and provide adequate lighting. Windows and skylights provide plenty of natural light, but it is common to run electricity to the shed. For easy access, make sure that the doors are at least 34″ wide, as most lawn mowers will easily pass through.

3. How important is the look of the shed to my property. Remember that anything you erect will either add or impair on your property value. Metal and vinyl are the least expensive options, but these tend to look ordinary. Wood and pre-finished sidings normally add character and value, but are usually more expensive.

4. Consider the grade and accessibility of the location. A level site is the starting point for all shed construction The greater the grade, the more work needs to be done. Typically a grade of 6″ or less over the dimension of the shed can be compensated for by using patio stones, especially for smaller units. In areas faced with frost upheaval or poor drainage, it is recommend that at least 6″ of topsoil be removed and filled with screening stone (1/2″ or smaller gravel is also acceptable).

5. Be considerate to your neighbors! Don’t put up something that belongs in a junkyard beside your neighbor’s manicured backyard. Most municipalities require that storage sheds be ten feet from the fence or property line, so be sure to check ahead of time to avoid any aggravation. Talk to your neighbors about your intentions – 99% of the time they will appreciate your concern and be very supportive of your project.

The internet is an excellent source for information on the hundreds of suppliers and styles available. If ordering online be sure to read the warranty and returns information carefully as often goods of this nature cannot be returned. Just because a company has a fancy website it does not mean it stands behind its product – try searching for articles or information on the particular company. Most companies offer either pre-cut or pre-fabricated kits delivered to your residence. If choosing a fully installed product, deal with a local company with a fixed location (avoid the ones that set-up at seasonal locations), and again be prudent with your research. I strongly recommend avoiding companies that require more than a 30% deposit – you’ll end up waiting longer than you should. Don’t forget to check your local Home Depot, they usually have sales and many options. A storage shed is an important purchase – a little research will go a long way in helping making the right decision.

Smokers may not be used as often as the stove or the microwave oven these days, but they have been a part of American cookery for a long time now. In fact, there were even smoking houses built in the early days which were mainly used to preserve meat. Today, that kind of smoking food is still alive as evidenced by the smoked bacon, ham or lox we still have. Indeed, smokers have been around for generations and definitely for many more to come.

There are two kinds of smoking methods, hot and cold smoking. Hot smoking is simply letting hot smoke pass through the food to cook it. Smokers used for hot smoking not only cook the meat but also impart the flavor at the same time. To achieve this, the food being smoked is kept directly above or near the source of heat or the fire, in an enclosed compartment.

In cold smoking, the meat is kept in an enclosure separate from the source of heat at room temperature. The smoke is allowed to cool down before it is blown to the food. The flavor reaches the food but not the heat. Curing usually accompanies the cooking as a way to preserve the meat and it takes hours or days to complete it.

There are available in the market today every imaginable size, shape and make of smokers – a sign that we still value this cooking method. During the warmer time of the year, they are extensively used. Cookouts are never the same without the ubiquitous flavorful barbecue smoked to perfection.

There are now smokers made with digital technology so maintaining the temperature is very easy. Some use gas or electric while others use charcoal or wood. Wood chips, sawdust or briquettes usually go with the purchase.

Check out sites online that market smokers for comparison of prices and quality. Bear in mind the usual number of people you cook for so that you get a fairly-sized smoker. Prices vary as well so better set a price range. In choosing one, go for quality.

There are even companies that manufacture custom-made smokers to suit clients’ specifications. If you are up to it, they are found online as well for you to place that order.

Having a smoker in the house will allow you to cook more delicious, flavorful and nutritious meals for friends and guests.

What is your favorite smoked foods?

Wild Salmon

There are six species of Pacific salmon – chum, coho, king (chinook), pink, sockeye and steelhead – and all are wild. Wild West coast salmon are harvested commercially in Washington, Oregon, Alaska and much of Canada. Smoked wild salmon is a delicious seafood item. The delicacy is simple to prepare and lends itself to a wide variety of dishes.

Salmon is high in Omega-3 fatty acids which is well known as having health benefits. Studies have shown that smoked salmon has a very low level of mercury, unlike some other seafood.The Journal of American Medicine Association recently published a report stating that adding salmon at least once a week to your diet will cut the risk of sudden cardiac death in half.

Tuna

Tuna is consumed in a variety of ways. Tuna is the most well known and available fish in the USA and many other parts of the world due to it’s popularity as a canned product. Most of us grew up on tuna salad sandwiches and associate that experience with tuna as a meal.

Readers that have been lucky enough to enjoy fresh caught tuna know that there is quite a difference between a canned tuna salad sandwich and a fresh grilled tuna steak! Tuna is delicious grilled, blackened, or as sushi. Those of us that still love tuna salad can enjoy tuna from the can or use leftover grilled tuna to create a unique and delightful tuna salad with a unique flavor. Smoked fish lovers will be thrilled to know that tuna is excellent when smoked. The finished smoked product makes fish dips, salads or just eaten alone.

Wahoo

Wahoo are beautiful pelagic fish and are excellent table fare. Wahoo live in the open ocean and are common along much of the USA and Caribbean. Wahoo should be rinsed well and then the fillets can be removed from the body. The flanks can then be cut into steaks with the skin on or the entire sections can be skinned before cutting into steaks.Wahoo is delicious grilled, fried or smoked. Fresh wahoo are available in Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and other areas.

Mahi Mahi

Mahi Mahi, also known as dorado or dolphin fish are fast growing, pelagic fish. Mahi Mahi are among the most beautiful of all fish. The meat is mostly white with a high content of oil. Mahi Mahi is best grilled or smoked. Fresh Mahi Mahi is available in states such as Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and others. Other areas of the country can enjoy this fish as a frozen product or fresh via overnight shipment.

Striped Bass

Cooks have a variety of favorites for cooking rockfish. Whole fillets of school sized fish or steaks of larger fish are delicious fried. Other choices for cooking striped bass include grilling, broiling, fish cakes and more.

For top quality striped bass or “rockfish” as table fare, it’s important to take care of the fish prior to cooking. The fish should be chilled on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning methods exist and each angler learns their favorite style. The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Black Sea Bass

Black Sea Bass are excellent table fare. The meat is firm, white and delicious. Sea Bass are superb fried, grilled, baked or broiled. Sea Bass are easily skinned and filleted. Black sea bass are common along the Atlantic coast from New York to North Carolina. They are best fresh. The fish do not freeze well.

Grouper

Grouper is among the most popular fish in the Southern USA. Grouper is a premium fish harvested from the Gulf of Mexico and southern Atlantic Ocean. While individual species have unique identifiable characteristics, they are commonly described as lean, white flesh fish with a taste and texture which is popular and distinct from many other white fish.

Tilapia

Tilapia have gone from being an obscure fish to one of the most popular fish in many cultures. Tilapia are the second most important group of farm raised fish in the world. Tilapia has been introduced in over 100 countries. Tilapia farming and consumption are rapidly increasing in the US. Tilapia are a good source of protein and is now the fifth most popular seafood consumed in the United States.

The girls did it again! I’m so proud of Rach and Zee (The Compass Girls) and all they accomplished this year. They’re last magazine of the year has everything we’ll need for gift-giving, entertaining our friends and family, and of course articles to help you get your new year started on the right foot.

A picture says a thousand words. The cover of The Compass Girls Holiday Magazine says so much about the girls.

Mittens and hats on a sandy beach on an island.

Laughing.

Smiling.

Loving Life!

You can enjoy the holiday edition here

This year give yourself a treat and join them every Wednesday night at 8PM EST.

The Compass Girls