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about our smoker

THINK YOUR MEAT IS UNDER COOKED?

Don’t despair! The pink/red discolouration in our meats is known as “Smoke Rings”. In the world of Barbecue, the smoke rings are one of the most sought after properties of smoked meats, indicating cooking perfection.

WHY HAVEN’T I SEEN THIS BEFORE?

Manufactured and imported from the USA, our 10,800 square inch Fast Eddy’s Cookshack FEC750 Rotisserie Smoker is only one of three Australia wide!

HOW DO SMOKE RINGS FORM?

Smoke Rings are the result of a chemical reaction between the smoke and the meat. When we burn our hickory wood pellets, a gas known as nitrogen oxide forms. The nitrogen dioxide then dissolves on the surface of the meat, binding with myoglobin (the protein that gives meat its red colour).
Our chefs religiously coat or meats with house-made sauces to create a sticky surface. This acts as a vehicle for the nitrogen dioxide to move deeper into the meat & helps grab more gas from the smoke, leading to extra flavour, moistness and deeper smoke rings.

WHY DOES IT TASTE SO GOOD?

All of our house-made sauces, marinades and meat-rubs are made from scratch with ingredients from local suppliers before being lovingly coated over high-quality, ethically farmed, free-range and organic meats. Our meats are then slowly smoked over low temperatures for up to 14 hours to retain juices and lock in flavour. It’s a lengthy process, but for our chefs, it’s a labour of love.

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