Mastering the Art of Meat Smoking: From Family Tradition to Industrial Expertise

Scott Stoddard’s journey at Red Barn Meats started with a simple question: “Can you cook?” His passion for cooking, combined with his background in smoking meats, turned out to be a perfect match for the job.

Over the past five years, Stoddard has been in charge of smoking meats of all kinds—from bacon to jerky to beef sticks—at the Croghan-based meat processing facility.

The smoker Stoddard uses is not your standard backyard setup. It’s a large industrial machine, capable of processing up to 300 pounds of meat at a time.

The process involves electric heat warming wood chips on a hot plate to create a natural smoke. Despite the industrial scale of his work, Stoddard maintains a personal connection to the craft, drawing from childhood memories of learning to smoke meat with his grandfather.

Growing up, Stoddard learned the art of meat smoking on a cinderblock cookout at his grandfather’s farm. Later, after his grandfather moved to downtown Lowville, they devised a creative way to continue smoking meats by using the chimney of their home.

Stoddard fondly recalls hanging hams from a chain in the chimney while his grandfather stoked a low fire in the fireplace. This experience left a lasting impression on him and shaped his love for smoking meats.

At Red Barn Meats, Stoddard’s role goes beyond just smoking meat. He is responsible for ensuring that each customer gets their specific order, which requires meticulous organization.

Whether he’s handling a 48-pound ham or tracking a small six-ounce order of pork jowl, Stoddard takes pride in delivering high-quality products to customers.

What Stoddard enjoys most about his work is knowing that people are cooking and enjoying the meats he has smoked.

He finds satisfaction in knowing that his work contributes to delicious meals across the region, whether in restaurants or home kitchens.

Interested in mastering the art of meat smoking? Visit our homepage for tips, recipes, and stories from seasoned experts like Scott Stoddard.