A process whereby a large cut of tough meat is cooked by the smoke of a hardwood fire at low temperatures (210 degrees or less) for a long period of time, with doneness determined by the meat's tenderness.
Chris Schlesinger, Foreword to Smoke and Spice
We have a unique way of preparing our food at Buckinghams. It takes a very long time, but the mouth—watering smoked meats that are the fruit of our labor, are worth it! We cook everything in a "Pit". Our "Pit" is a 14 foot long by 12 foot high smoker. We use premium seasoned oak and hickory hardwood to smoke our meats.
The process of smoking our meats is a long demanding process that we are happy to undertake to make such finger licking, bone sucking good food. Many of our meats are on the "Pit" for 30 hours along with our Pit beans. This slow cooking is the secret to making our pork so juicy — so tender, and imparts that delicious smokey—goodness to our beans.
At Buckinghams we strive to make every visit like coming home. Come on in, pull up a bench, eat your fill of comfort food, and spend time with friends and family.