The unique quality of Smoky Market® brand foods has been developed over the course of Eddie Feintech’s long career in smoked food cook’n, which began back in 1977 with the opening of his first “Rib Joint” barbecue restaurant in Des Moines, Iowa. Eddie’s wood-burning ovens would authentically and very uniquely Smoke-Bake™ meat and fish using freshly cut hickory timber to impart natural and penetrating smoky flavor. The small brick and iron ovens would yield about 700 pounds of tantalizing smoky meats every 12 hours in fresh preparation for each day’s business...
Many years of costly development were required to get the smoking technology of his restaurant “smokers” approved by the USDA for commercial mass production of meat and fish. The little brick and iron smoker design has now evolved into a huge stainless steel, wood-burning oven system capable of producing over 15,000 pounds per day of precisely the same quality of smoked foods that had made his restaurant enterprise so successful.
Our menu line of delectable wood-smoked cuisine is produced in a large USDA-inspected processing facility located in Webster City, Iowa – the heart of the Mid-West – by Smoky Systems, LLC, which is the parent company of Smoky Market Foods™.
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