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“Ben explains that the secret to superior smoked meat is the “reverse-flow” element to the smoker. “Reverse-flow” means that the heat drafts from the firebox into the cooking cylinder and draws down under a baffled-flue to the end. Then it reverses the flow and drafts back over the top of the heated baffle-flue. This process keeps the meat moist and tender and allows for the most even cooking experience. As the meat cooks, the fat is rendered out and moisture is locked in. Ben tends to the massive fire, kept between 220 and 250 at all times and adds a log or two – oak, cherry or maple, every 45 minutes or so to keep the temperature even. This is the secret to burning a clean fire – adding just the right amount of wood.”

Read more:  CTbites.com