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.
Barbecue is the English corruption of the Cajun/French phrase barb et que which means from beard to tail
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.