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:

“Barbecue” is the English corruption of the Cajun/French phrase “barb et que” which means from “beard to tail”

 to Home Cookin' Page or

Return to the Table of Contents

Chef Emile L. Stieffel, Aurora Catering, Inc. email address:
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.