Real wood smoke
From whole hogs to delicate poultry
At Heritage Smokehouse, we take pride in using top-quality smokers and time-tested techniques to create the most flavorful, tender smoked meats and poultry. Here’s what makes our smoking process special.
🔥 Our Smokers
- Commercial-Grade Offset Smokers: Heavy-duty steel construction for even heat distribution and authentic wood-fired flavor.
- Custom-Built Wood & Charcoal Pits: Designed for low-and-slow smoking, locking in moisture and natural juices.
- High-Capacity Smokers: Able to handle large batches without compromising quality—perfect for wholesale and events.
- Precision Temperature Control: Ensures consistent results every time, whether smoking brisket for 12+ hours or poultry to perfection.
🌳 Wood Selection
- Premium Hardwoods: Hickory, oak, applewood, mesquite, and cherry for distinct, rich smoke profiles.
- Wood Sourced from Trusted Suppliers: Clean-burning, natural wood with no artificial additives.
- Custom Smoke Blends: Tailored to complement different meats (e.g., applewood for poultry, hickory for beef).
🍖 The Smoking Process
- Low & Slow Method: Cooking at optimal temperatures (usually 200–250°F) for maximum tenderness.
- Dry Brining & Seasoning: Meats are prepped with high-quality rubs, marinades, or brines for deep flavor.
- Handled with Care: Each cut is monitored throughout the smoking process to ensure perfect texture and smoke penetration.
- Food Safety First: Our smokers are professionally cleaned and maintained to meet health standards.
Fish
Beef
Pork
Poultry
Firm Favorites
Taste the difference tradition makes!
At Heritage Smokehouse, we transform high-quality cuts of meat and poultry into tender, smoky masterpieces. Using traditional smoking techniques and carefully selected hardwoods, we deliver rich, bold flavors that elevate any meal or event.
