Picture driving on SR 32 through Kamas. You turn at the Chevron and head east up the canyon on Mirror Lake Highway. It’s not long before you’re in a totally different landscape, enveloped in the splendor of the gorgeous Uinta Mountains. The narrow, pine-filled canyon is dotted with rural cabins, reminiscent of an older version of the Mountain West. About two miles into the canyon is a log cabin with a welcoming porch and picnic table-covered lawn, home of Samak Smoke House and Country Store—a true local gem.
Samak Smoke House was first established in 1972. In those 54 years, there have been three owners. I had the pleasure of speaking with current owners, Jen Hisey and David Witham. With 22 years under their belts, they have had the longest tenure of any owners in its history. David managed the till while Jen and I spoke over mugs of americanos on the porch in the crisp morning air.
Jen and David are both transplants to Utah from Michigan and Washington, respectively. While in their 20s, the couple was drawn here by skiing, Utah’s beauty, and abundant outdoor recreation. They “met and fell in love on Park City Main Street.” In 2004, an opportunity came up to buy the Smoke House from family friends. They moved to Samak, settling into the cabin next door. There, they raised their two children, Genevieve and Charley. With a laugh, Jen says, “They were born here. I had them, then five minutes later it was back to work!” It literally is the epitome of a mom-and-pop shop.
When they purchased the smokehouse, neither of them had ever smoked meat before. David had spent years as a fishing guide, but smoking it was entirely new territory. They quickly discovered that mastering the craft was both an art and a science. Every batch requires time, precision, and patience, and each product, whether it’s meat, cheese, or even salt, is carefully prepared, brined, smoked, and packaged before it ever reaches the shelf. Jen explains, “It’s very labor-intensive. Every day there is something to work on out in the smokehouse.”
The recipe has remained unchanged since 1972. Everything is smoked “with real cherry wood. We never use liquid smoke,” Jen explains with a point of pride. While jerky is their claim to fame, their sandwiches, smoked cheese, smoked fish (trout and salmon), Samak Stickies (delicious little no-bake peanut butter granola balls), and smoked salt—the secret to their incredible sandwiches—are also distinctly noteworthy.
The recipe is the same, but over time Jen and David have filled every square inch of their shop with personal touches. You can see their hand in the décor, the sunflowers welcoming you in, the wall filled with pictures, and the thoughtfully curated products and keepsakes they stock. The effect is genuinely rustic, and “pretty down to earth” in Jen’s words. The power of an intentional personal touch is evident—they have never advertised! They have continued to significantly grow simply through word of mouth and the impact of their personal touches.
They aim to welcome a wide range of visitors and locals alike. “We have the best customers in the world. They are here because they want to be in the Uintas.” The Smoke House is a “destination built on tradition.” People will come for a single annual visit. Then there are the locals who come every day for a morning coffee and sandwich. Jen and David see horsemen, snowmobilers, hikers, backpackers, fishermen, skiers… the whole gamut! Their summer is by far the busiest season, but they’re still open and busy all winter. Plus, their gift boxes keep them busy during the holidays.
It’s a pace and life Jen loves.
“I love my job. It is my purpose,” she explains. She loves the relationships she has built with customers, employees, and most importantly, her family. It has very much been a family endeavor, and she “wouldn’t have it any other way.” They work hard together. Her children learned so much about what they were capable of—everything from “being able to cook their own eggs for breakfast,” to working in the smokehouse and shop alongside their parents.
Jen and David further invested in the community they love by purchasing The Notch (formerly the Bear Creek Inn), just a short distance up the road in Samak. For nine years, David primarily remodeled and ran The Notch, while Jen focused on the Smoke House with their kids. They sold the pub just before COVID, making it possible for them to buy a house in Park City, closer to where their kids, now adults, live. Tender emotions were clear in her expression as she spoke about that time with them, and the bond they grew as a result. “Raising our kids here were the most meaningful years.” She expressed that, for lack of a better word, it was an “honor” to share that time with her kids.
Recently they have begun to “think about the next phase.” For now, she’s not sure where the future will take them, but their minds are open. “[We’re] very content still doing this, until there is something that tells us we can’t…like carpal tunnel!”
With the summer still whittling away, the Uinta’s are calling. I asked Jen what she thinks is the secret to the perfect picnic in the mountains. She instantly knew just what it would be. “A park pass, which we sell here, a smoked fish picnic pack, and a double-shot Americano!” Make plans to visit this hidden gem in Samak, Utah, where you can grab the perfect picnic, breathe in the fresh mountain air, and spend a glorious day surrounded by nature’s beauty.
