FREQUENTLY ASKED QUESTIONS ...ANSWERED!

Myoglobin is a protein that is stored in muscle and bone marrow. When chicken is cooked at high temperatures, myoglobin breaks down and gives a consistent white colouring through the meat, while red meats darken in colour.

As we smoke our meats at a lower temperature for a much longer period of time, when the myoglobin reacts with the gasses produced by the wood smoke the myoglobin doesn’t fully break down, leaving a pink tinge to the chicken.

This pink colour may also be found along the bone and joints. The same reaction leaves a beautiful pink smoke ring on our other meats and ribs.

We have been taught that pink chicken is not fully cooked and therefore unsafe to eat, however with smoked meat this doesn’t mean the meat is undercooked, just that it has been smoked.

Each piece of our chicken is probed before leaving the smoker for your health and safety, and each piece must reach an internal temperature of 180°f before they are removed. Chicken is considered safe at 165°f.

WE CERTAINLY DO. WE ARE COVERED FOR PUBLIC LIABILITY, WE’RE REGISTERED WITH SA HEALTH & SUBJECT TO LOCAL COUNCIL REGULATIONS.