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NO SUGAR.

LOW SODIUM.

NO CURING.

NO BRINING.

100% PURITY.

REAL FLAVOR.

WOOD-SMOKED BY

FRESHLY CUT TIMBER.

NO SUGAR.

LOW SODIUM.

NO CURING.

NO BRINING.

100% PURITY.

REAL FLAVOR.

WOOD-SMOKED BY

FRESHLY CUT TIMBER.

Welcome To Purely Smoked TM Foods!
Welcome To Purely Smoked TM Foods!

Purely SmokedTM Superiority

Purely Smoked Foods is redefining the smoked meat and fish industry with a truly pure, artisanal process that sets our quality far apart from all commercially smoked products. Our fish and meat are nutritionally wholesome with delicious, authentic smoky flavor created by burning freshly-cut timber.  Our ingredients are pure and simple, too:  No Water. No Sugar. Very Low Sodium.  No MSG.  No brining & No curing. That is the Purely Smoked difference!

Purely Smok’n the Competition

Our competitors smoke food, too, but they all use standardized smokehouse ovens that utilize smoke generators that merely smolder hickory “sawdust” to create smoke. Their fish and meat are “smoke-flavored” while being cooked by gas or electric heat, with added moisture and large amounts of water, sodium, sugar and various other additives and toxic preservatives.

By contrast, our smoker-oven system purely smoke-bakes fish and meat with intensely moist smoke-heat generated from burning freshly-cut timber in a real firebox. Only natural spices and herbs are applied as seasonings. The result?  Incredibly tender, moist, and tantalizingly flavorful Purely Smoked foods that are fully-cooked, portioned and vacuum-packaged for freshness, convenience and ease of preparation or consumption, anywhere!

Coming To Market

Our unique line of Purely Smoked cuisine will be sold through selective retail distribution channels under the Smoky Market® brand, with our delectable hot smoked salmon now available for our brand’s introduction and featured product.  ORDER NOW 

Welcome To Purely Smoked TM Foods!

Purely SmokedTM Superiority

Purely Smoked Foods is redefining the smoked meat and fish industry with a truly pure, artisanal process that sets our quality far apart from all commercially smoked products. Our fish and meat are nutritionally wholesome with delicious, authentic smoky flavor created by burning freshly-cut timber.  Our ingredients are pure and simple, too:  No Water. No Sugar. Very Low Sodium.  No MSG.  No brining & No curing. That is the Purely Smoked difference!

Purely Smok’n the Competition

Our competitors smoke food, too, but they all use standardized smokehouse ovens that utilize smoke generators that merely smolder hickory “sawdust” to create smoke. Their fish and meat are “smoke-flavored” while being cooked by gas or electric heat, with added moisture and large amounts of water, sodium, sugar and various other additives and toxic preservatives.

By contrast, our smoker-oven system purely smoke-bakes fish and meat with intensely moist smoke-heat generated from burning freshly-cut timber in a real firebox. Only natural spices and herbs are applied as seasonings. The result?  Incredibly tender, moist, and tantalizingly flavorful Purely Smoked foods that are fully-cooked, portioned and vacuum-packaged for freshness, convenience and ease of preparation or consumption, anywhere!

Coming To Market

Our unique line of Purely Smoked cuisine will be sold through selective retail distribution channels under the Smoky Market® brand, with our delectable hot smoked salmon now available for our brand’s introduction and featured product.  ORDER NOW 

menu line of PURELY SMOKEDtm foods
menu line of PURELY SMOKEDtm foods

ENTRÉE SPECIALTIES

(Individual portions that are ready to “heat’n serve.”)
Pork Loin “Baby Back” Ribs
Pork “Country-Style” Ribs
Pork Loin Roast
(Including boneless “America’s Cut” entrée portions)
Pork Loin Iowa Chop
Beef Back Ribs
Prime Rib of Beef
Beef Fillet & Rib-Eye Steaks
Boneless Chicken Breast
(Hand-Pulled for unique, natural portion)
Jumbo Chicken Thigh
Cornish Game Hen
Turkey Breast, Thigh & Leg
Rack of Lamb
(Also with Teriyaki marinade)
Lamb Rib & Loin Chops
Duck
Salmon, Sable, Sea Bass & Whitefish

CONVENIENCE – HEALTH & FITNESS

(Meat & fish is sliced, pulled, cut or flaked; perfect for sandwiches or add to salds, tacos, casseroles & soups.)
Beef Sirloin “Tri-Tip”
Pork Loin & Pork Shoulder
Chicken Meat & Turkey Breast
Beef, Pork, Turkey Burgers & Salmon Burgers

SPECIALTY FOODS CATEGORY

Hickory Smoke-Baked Beans
Southern-Style BarBQ Dipp’n Sauce
Kosher Certified (OU) beef, poultry, lamb, duck & fish
Organic meat & poultry
Gourmet items (quiche, tart, pizza, calzone) with salmon, pork & chicken
menu line of PURELY SMOKEDtm foods
menu line of PURELY SMOKEDtm foods

ENTRÉE SPECIALTIES

(Individual portions that are ready to “heat’n serve.”)
Pork Loin “Baby Back” Ribs
Pork “Country-Style” Ribs
Pork Loin Roast
(Including boneless “America’s Cut” entrée portions)
Pork Loin Iowa Chop
Beef Back Ribs
Prime Rib of Beef
Beef Fillet & Rib-Eye Steaks
Boneless Chicken Breast
(Hand-Pulled for unique, natural portion)
Jumbo Chicken Thigh
Cornish Game Hen
Turkey Breast, Thigh & Leg
Rack of Lamb
(Also with Teriyaki marinade)
Lamb Rib & Loin Chops
Duck
Salmon, Sable, Sea Bass & Whitefish

CONVENIENCE – HEALTH & FITNESS

(Meat & fish is sliced, pulled, cut or flaked; perfect for sandwiches or add to salds, tacos, casseroles & soups.)
Beef Sirloin “Tri-Tip”
Pork Loin & Pork Shoulder
Chicken Meat & Turkey Breast
Beef, Pork, Turkey Burgers & Salmon Burgers

SPECIALTY FOODS CATEGORY

Hickory Smoke-Baked Beans
Southern-Style BarBQ Dipp’n Sauce
Kosher Certified (OU) beef, poultry, lamb, duck & fish
Organic meat & poultry
Gourmet items (quiche, tart, pizza, calzone) with salmon, pork & chicken
menu line of PURELY SMOKEDtm foods

ENTRÉE SPECIALTIES

(Individual portions that are ready to “heat’n serve.”)
Pork Loin “Baby Back” Ribs
Pork “Country-Style” Ribs
Pork Loin Roast
(Including boneless “America’s Cut” entrée portions)
Pork Loin Iowa Chop
Beef Back Ribs
Prime Rib of Beef
Beef Fillet & Rib-Eye Steaks
Boneless Chicken Breast
(Hand-Pulled for unique, natural portion)
Jumbo Chicken Thigh
Cornish Game Hen
Turkey Breast, Thigh & Leg
Rack of Lamb
(Also with Teriyaki marinade)
Lamb Rib & Loin Chops
Duck
Salmon, Sable, Sea Bass & Whitefish

CONVENIENCE – HEALTH & FITNESS

(Meat & fish is sliced, pulled, cut or flaked; perfect for sandwiches or add to salds, tacos, casseroles & soups.)
Beef Sirloin “Tri-Tip”
Pork Loin & Pork Shoulder
Chicken Meat & Turkey Breast
Beef, Pork, Turkey Burgers & Salmon Burgers

SPECIALTY FOODS CATEGORY

Hickory Smoke-Baked Beans
Southern-Style BarBQ Dipp’n Sauce
Kosher Certified (OU) beef, poultry, lamb, duck & fish
Organic meat & poultry
Gourmet items (quiche, tart, pizza, calzone) with salmon, pork & chicken

Smoky Chef

SmokyChef is an innovative fast-casual concept bringing exciting entrepreneurial opportunity to culinary-trained chefs with six-month to four-year foodservice degrees, and will deliver an enticing menu of Smoke-Baked cuisine to the masses, and without handling raw product on-site. Combining the most advantageous aspects of franchising and partnership that will foster personal creativity and drive, we call it a “Franship.”
Click To Enlarge
Smoked food fast-casual dining is virtually the last frontier of specialty foodservice not yet nationalized by a major chain. SmokyChef is poised to pave the way.  The unique operating feature of SmokyChef is that the chef-owner employs his or her own creativity in developing half the menu with entrées and recipes using our Smoke-Baked meat and fish as key ingredients, and highlighted by their creative sauces; consumers will enjoy experiencing both the menu consistency of a national chain, and the culinary creativity of a bistro operator.
We will re-invest a substantial amount of our packaged foods revenue into the launch of our national SmokyChef concept, which will be modeled in part after a highly successful franchise platform.  A qualified culinary-degreed chef, with a minimum six-month foodservice degree, will make a small investment to cover his or her inventory, supplies, and budgetary expenses to become an operating partner with SBI in the SmokyChef concept type they wish; from modular self-contained kitchens to pre-fabricated buildings, they can grow multiple concept units and will eventually vest into 80% ownership of each concept.
Our development plan for SmokyChef ensures the deployment of our brand and Smoke-Baked product line, and especially enables the acceleration of culinary careers.  Every year several thousand talented chefs earn a degree in some form only to find themselves in low-paying foodservice jobs or even out of the industry altogether. In our minds, every chef deserves to be a SmokyChef.

Smoky Chef

SmokyChef is an innovative fast-casual concept bringing exciting entrepreneurial opportunity to culinary-trained chefs with six-month to four-year foodservice degrees, and will deliver an enticing menu of Smoke-Baked cuisine to the masses, and without handling raw product on-site. Combining the most advantageous aspects of franchising and partnership that will foster personal creativity and drive, we call it a “Franship.”
Click To Enlarge
Smoked food fast-casual dining is virtually the last frontier of specialty foodservice not yet nationalized by a major chain. SmokyChef is poised to pave the way.  The unique operating feature of SmokyChef is that the chef-owner employs his or her own creativity in developing half the menu with entrées and recipes using our Smoke-Baked meat and fish as key ingredients, and highlighted by their creative sauces; consumers will enjoy experiencing both the menu consistency of a national chain, and the culinary creativity of a bistro operator.
We will re-invest a substantial amount of our packaged foods revenue into the launch of our national SmokyChef concept, which will be modeled in part after a highly successful franchise platform.  A qualified culinary-degreed chef, with a minimum six-month foodservice degree, will make a small investment to cover his or her inventory, supplies, and budgetary expenses to become an operating partner with SBI in the SmokyChef concept type they wish; from modular self-contained kitchens to pre-fabricated buildings, they can grow multiple concept units and will eventually vest into 80% ownership of each concept.
Our development plan for SmokyChef ensures the deployment of our brand and Smoke-Baked product line, and especially enables the acceleration of culinary careers.  Every year several thousand talented chefs earn a degree in some form only to find themselves in low-paying foodservice jobs or even out of the industry altogether. In our minds, every chef deserves to be a SmokyChef.

Smoky Chef

SmokyChef is an innovative fast-casual concept bringing exciting entrepreneurial opportunity to culinary-trained chefs with six-month to four-year foodservice degrees, and will deliver an enticing menu of Smoke-Baked cuisine to the masses, and without handling raw product on-site. Combining the most advantageous aspects of franchising and partnership that will foster personal creativity and drive, we call it a “Franship.”
Click To Enlarge
Smoked food fast-casual dining is virtually the last frontier of specialty foodservice not yet nationalized by a major chain. SmokyChef is poised to pave the way.  The unique operating feature of SmokyChef is that the chef-owner employs his or her own creativity in developing half the menu with entrées and recipes using our Smoke-Baked meat and fish as key ingredients, and highlighted by their creative sauces; consumers will enjoy experiencing both the menu consistency of a national chain, and the culinary creativity of a bistro operator.
We will re-invest a substantial amount of our packaged foods revenue into the launch of our national SmokyChef concept, which will be modeled in part after a highly successful franchise platform.  A qualified culinary-degreed chef, with a minimum six-month foodservice degree, will make a small investment to cover his or her inventory, supplies, and budgetary expenses to become an operating partner with SBI in the SmokyChef concept type they wish; from modular self-contained kitchens to pre-fabricated buildings, they can grow multiple concept units and will eventually vest into 80% ownership of each concept.
Our development plan for SmokyChef ensures the deployment of our brand and Smoke-Baked product line, and especially enables the acceleration of culinary careers.  Every year several thousand talented chefs earn a degree in some form only to find themselves in low-paying foodservice jobs or even out of the industry altogether. In our minds, every chef deserves to be a SmokyChef.