The unique quality of Smoky Market® brand foods has been developed
over the course of Eddie Feintech’s long career in smoked food
cook‚n, which began back in 1977 with the opening of his first
“Rib Joint” barbecue restaurant in Des Moines, Iowa. Eddie’s
wood-burning ovens would authentically and very uniquely Smoke-Bake™
meat and fish using freshly cut hickory timber to impart natural
and penetrating smoky flavor. The small brick and iron ovens would
yield about 700 pounds of tantalizing smoky meats every 12 hours
in fresh preparation for each day’s business...
Many years of costly development were required to get the smoking
technology of his restaurant “smokers” approved by the
USDA for commercial mass production of meat and fish. The little
brick and iron smoker design has now evolved into a huge stainless
steel, wood-burning oven system capable of producing over 15,000
pounds per day of precisely the same quality of smoked foods that
had made his restaurant enterprise so successful.
Our unique line of delectable Smoke-Baked™ cuisine is produced
in a large USDA-inspected processing facility located in Webster
City, Iowa, the heart of the Mid-West! Watch for the openings of
Smoky Market restaurant-stores, kiosks, and our new web site for
Internet ordering.
The key factor of Smoky Market® quality and real smoky goodness
is the burning of freshly cut hickory timber (and other woods) as
the principal heating source of our smoker-ovens. For it is the
intensity of the smoke-heat vapor from the firebox that delicately
Smoke-Bakes™ our meats and fish to specific degrees of doneness
that allows them to be “fully cooked”, yet retain enough
moisture to be heated and served in minutes
as freshly prepared food.
From our wood-burning ovens to the dining tables of Americans nationwide,
the authentic quality of Smoky Market® brand foods is 100% guaranteed
to be the most natural and wholesome, and authentic of any smoked
food on the market. No additives (sugar, water, MSG, liquid
smoke, high sodium) or preservative solutions are injected into
our raw meat and fish to make up for weight lost in the smoking
process or to create artificial smoky flavor, and only garlic and
other natural herbs and spices are applied as seasoning.
You’ll know you’re about to enjoy real
wood-smoked cook‚n when you open the vacuum-sealed packages
of product and the tantalizing aroma of sweet hickory smoke permeates
your kitchen. Such genuine goodness can only be created by the gift
of true hickory and apple timber, and we’re planting two trees
for every tree we harvest...