Extending back before recorded history, smoking is one of the oldest known methods of preserving fish and other foods. Long before the existence of refrigeration, our ancestors learned to use a combination of salt and wood smoke, to keep fish and meats from spoiling. Although it's no longer “necessary”, it remains popular for the flavor it gives, and the tenderizing effect is has on certain types of fish, meats and poultry.

As flavor enhancements, recipes now include sweeteners such as sugar, molasses or honey, plus herbs, spices, and sometimes even a little rum
or whiskey. A variety of hardwoods, usually oak, and fruitwoods such as cherry or apple, can be used in the actual smoking process.

Ruddell’s Smokehouse uses it’s own proprietary blend of ingredients,
to prepare their foods in the hot smoked method where the foods are cooked in the smoke and ready to eat.