We cook behind our restaurant in a specially built enclosed smoke room and we use The "Dominzer" to prepare ALL the meat...and we been smokin' meat right here for more than a quarter a decade. The real question is how do we do it? I suppose we'll tell you a little...it takes up to 14-20 hours to smoke some of the meat..and its gotta be fresh, not frozen, and trust me even though you see a little pink inside...it's done. The pink comes from the patented (not really patented) smokin' process developed by Brady himself using only hand selected wood... Brady doesn't hand select it, but somebody did...and ask for a tour of the smokin' room but remember, it's all secret stuff, but we will share that we use NO hickory or mesquite! A nice red oak and a light alder that is shipped in from the northwest is the true secret to the light smokey taste.