Smoking in regard to food preparation involves preparing meat and basting it with Smoke House Grill Jamaica’s special brand of sauces and seasonings, smoking the meat in company made equipment for 45 minutes under varying temperatures over company brand wood chippings until it is cooked to satisfaction. The smoking of the meats is done by a mixture of hickory wood, coal, sweet wood and our other woods; not allowing an emission of smoke. The byproduct of the wood mixture is collected in an outlet tray so ashes are not exposed to patrons or the natural environment. It is understandable then, why smoked meat is considered a delicacy in many cultures, and why it would be progressive and different in a market that seems to be stagnant and monotonous. While chicken and pork are the only options available on the Smoke House Grill Jamaica mobile tankers, Smoke House Grill Jamaica offers a variety of meats such as lamb, fish, beef, turkey and rabbit.
