IT’S ALL ABOUT THE FLAVOR. It Ain’t Grilled. It’s SMOKED!
That’s right! It’s the taste of meat like how it’s supposed to. Using ‘low and slow’ cooking – low temperature of around 105-110c for long hours – the result is meat with intense flavor like no other. Infused with the flavors of different kinds of woods used for smoking; and home-made dry and wet rubs, the meats, poultry and even fish will come out perfectly tenderized, deliciously seasoned and unbelievably tasty!