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ABOUT ME - CONTACT INFO

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