THE MEAT
we slow cook time at low temperatures using smoke from a wood fire which helps to tenderize the mast.
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
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.