GUILDFORD SMOKED STUFF

We like to smoke all day every day at the Guildford Hotel – our meat that is!

Our menu is crafted around the perfect dish you can eat whilst holding your drink. If you’re catching up with your crew and want something tasty to go with your beer or cocktail, a selection of our ‘smoked stuff’ is the ideal option for sharing a feast with your friends and the fam.

We have three smokers on site, the first is Gordon who was imported from Texas. Gordon is a competition grade smoker and the King of the beer can chicken! The beer perfectly steams the chicken, giving it the subtle sweetness of malty lager.

Our largest smoker is Thomas, custom built by Silver Creek smokers, an Aussie brand who are the same crew that have built smokers for the likes of Fancy Hanks and other popular BBQ venues in Melbourne. Majority of the meat will come from this smoker – Harvey beef brisket, pork and beef ribs, and the Carolina pork. Thomas is reverse flow and 400kgs of tantalising steel.

We then have a baby Hark Pro Pit named Percy, he is the sausage specialist and takes care of the kranskies featured in the “Whole damn lot” – 1.2kg of smoky meat goodness. Wowsers!

Percy weighs in at a measly 130kgs but don’t underestimate his ability to smoke the perfect sausage.

The subtle flavours of the meat are as a result of using a mixture of jarrah, apple and cherry wood and banksia pine cones to smoke the meat. Dependent on the type of meat, it can spend anywhere from 6 – 18 hours in the smoker… what can we say, good things come to those who wait!

We have a mighty team of carnivores that answer to the name Pit Master! They are our experts in all things low, slow and smoked. If you pop down over the weekend you might find them cooking live in the beer garden, where the smoke pit takes up residence.

We’re all about a good beverage and good times but if you want a good feed while you’re here, you can’t go past the Smoked Stuff!