Aurora Catering's
Smoking Techniques
Know your equipment, smokers are as individual as people; there are hot and cold spots
inside the pit. The pit will smoke differently in high and low humidity. Wind and
temperature will also affect proper smoking requirements.
Fresh ingredients are a must. Smoked meats are exposed to bacteria more so than any other
cooking process. It is imperative that clean food handling practices be followed.
Chef's Notes:
Overview
“Barbecue” is the English corruption of the Cajun/French phrase “barb et
que” which means from “beard to tail”
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Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.
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