The Wood-Fired Difference
My name is Sam Vitiello and I'm a small-batch, artisan meat processor. I have a unique, "wood-fired" method of smoking meats. The heat to cook the meat is primarily generated by the wood I use to smoke with which is a combination of 50% cherry wood and 50% mixed hardwoods. I will use 10 lbs of wood pellets during a smoking session. Most smokehouses use gas or electricity as their only heat source. Using wood as the primary heat source results in products with a richer color and corresponding flavor, along with a glossy finish. The videos below illustrate this process. The first video was taken when I just started to apply the smoke and the second video was taken four hours later when the pellets had burned out and the meat was almost fully cooked.
https://www.youtube.com/watch?v=D0U36Lrsdxs
https://www.youtube.com/watch?v=E_w-tap7Mro
Please feel free to contact me for more information.
Email: samsbutchershop@gmail.com Phone: (570) 904-1802