THE MEAT
we slow cook time at low temperatures using smoke from a wood fire which helps to tenderize the mast.
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THE WOOD
we use different types of wood to smoke our meat. the fruity wood gives our meat a sweeter flavour and beech adds an ounce of smokiness
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THE SMOKE
smoked meat is moist and juicier than barbequed or grilled. It has more depth in flavour and more readily falls off the bone.
![](https://assets-global.website-files.com/62498d2700a8d2d5ab033343/62498d2700a8d2d891033379_illu_03.svg)