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WE USE A REVERSE FLOW SMOKER, MODEL 108 MADE BY LANG.

As described from the Lang website, “The Lang BBQ Smoker Cooker is the originator of the reverse flow, off-set firebox design that, along with the heavy, 1/4-inch plate steel construction, allows for even, consistent sizzling and searing of the meat.”

We source oak and cherry wood that is seasoned for 10 – 12 months creating the right balance of moisture for smoking and cooking. Oak burns clean and has a mild flavor that doesn’t overpower the flavors of the meat. We use cherry to compliment the oak on all our products adding a touch of fruitiness to the smoke.

WE TEND TO OUR FIREBOX ABOUT EVERY 15 MINUTES AFTER WE HAVE A GOOD FIRE GOING AND THE SMOKE RUNS CLEAN.

Regularly tending and feeding the fire ensures a consistent cook temperature and clean smoke.  Clean smoke should be thin, clear, or sometimes referred to as blue smoke. Dirty smoke is thick dark or heavy gray smoke. The thick smoke from a smoldering fire carries a higher concentration of sooty solid particles. Once the fire temperature reaches 750 degrees, the more flavorful compounds come forward and produce a clean smoke.

We determine the cook times of all our products by monitoring the internal temperatures.  Our pork butts are smoked for approximately six hours until the internal temperature reaches 165 degrees, we then wrap them in butcher paper and mop them with our Carolina style BBQ sauce until they reach 205 degrees.  The turkey breast are brined then smoked uncovered throughout the cooking process until the internal temperature reaches 160 degrees respectively. Our pork ribs are smoked uncovered for 2 hours, mopped with our Carolina style BBQ sauce, and smoked until tender.  Once done we immediately wrap them in foil to allow to cool. Our beef brisket is smoked for 6-8 hours until the internal temperature begins to rise after the stale, approximately 175 degrees.  We then wrap them in butcher paper along with a light spritz of apple cider vinegar and Worcestershire.  They are finished when the internal temperature reaches between 200 – 205 degrees.

The smoking process infuses the flavors of the wood and seasonings while maintaining a tender and juicy product. All products are either offered fresh or used for our boil bags.  Our boil bag products are cooked, cooled, vacuum sealed, and frozen. It is a simple, detailed process that is repeatable and precise.