Custom 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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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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