Where do you source your meat from?

We get our bison, beef, and pork fresh from the source. We buy Fresh Grass-Fed local meats, picked up weekly from both Grazing Acres Farms and Odenthal Meats. Exotic meats like elk, nilgai, antelope, rattlesnake come from ethical sources down south. We hand select and trim all meats for quality and taste.

How far ahead should I book?

The sooner the better, but we recommend 3-5 days, if possible. Some meats require advance notice to the farms and most meats need to marinate for three days. Smoking times range from 6-14+ hours.

How many people can you accommodate?

It depends on the product; but in general the max we can feed is up to 200 people with pulled products.

Why do you call yourself Valhalla Smoke Primitive Kitchens?

Bill is a PROUD Navy and Army Veteran and considers myself a bit of an aging warrior and hopes to join some of his fallen brothers in Valhalla. You can’t get much more primitive than smoke, meat, and fire. Read our story to learn more.

Can you cook onsite?

We can smoke on or off-site and will serve for an hour or longer to cut and serve the meat to ensure everyone gets the best bite possible.  We will bring all of the plating and containers for leftovers.

What do you use to smoke the meat?

We use large pellet grills and hickory pellets to smoke the meats.

Do you use High Fructose Corn Syrup or MSG in your cooking?

We only use all natural products and only use natural sugars and we make my own rubs and sauces.

Where do you prepare the food?

Bill does most of the cooking at home in his professional kitchen as he is a Minnesota Cottage Business.  This is in compliance with the U of M food safety course.