Wood, weather, and the long slow cook.

Smoke My Meat began where every good backyard cook begins — with a fire, a friend, and a piece of meat that took its time. We live on the shoreline of Georgian Bay, surrounded by orchards that have been feeding this part of Ontario for generations.

Every year, growers here trim their apple, pear and peach trees and haul the wood off to be burned or chipped for mulch. We saw an opportunity: dry that wood carefully, mill it to the right size, and give it back to the pitmaster community as something worth cooking with.

We don't fell trees for smoke. Every batch is downed or trimmed fruitwood, dried slowly and screened by hand. It burns cool and clean, so the sugars in the wood carry through to whatever's on your grill.