FAQ

What makes Holy Smokes different?

We use an offset, Texas-style smoker and run a 100% clean burning fire to cook the food. It creates a flavor profile that is so unique and different compared to many of the electric smokers being used commercially.

What kind of fuel do you use?

We use one of the most commonly available types of wood in California: White Oak (ever hear of White Oak Avenue?!). We find it gives a mild smoke flavor without being over powering.

Are you certified Kosher?

Yes! We are certified Glatt Kosher under the Rabbinical Council of California (RCC) as we work out of Mega Glatt Mart in Reseda.

What's the biggest difference between regular BBQ and Kosher BBQ?

Not a lot! The biggest difference is no pork. All beef items are the same, except it's certified glatt kosher. We also use lamb, veal, chicken and sometimes duck! We rotate the meats we offer weekly, but brisket and beef ribs are a staple!

Why is there a red ring in my meat? And my chicken has pink on the edges!

Do not fret! What you are seeing is known as a "smoke ring." When the nitric oxide from the smoke interacts with the protein, it produces a red "ring" around the edges due to the myoglobin in the meat. Sometimes smoked meats do not get a smoke ring, and it does not indicate whether something will taste better or worse.