OUR SMOKER: Custom-built 20 ft. trailer, 7 ft. main smoking chamber, 3.5 ft. x 24” vertical smoking chamber, 2.5 ft. x 20” warmer / grill. 100% wood-fired traditional offset barbecue pit.
OUR WOOD: Local oak. Clean, not too green, not too dry. 16-to-18 inch length, 3-to-6 inch diameter. Around 20% moisture content, seasoned about one year.
OUR SMOKE: Good barbecue is all about good smoke, and good smoke comes from a real wood fire. Good smoke requires space, proper fire management and attention to detail. We run our pit hot and clean with active flames to produce a near complete combustion fire.
OUR MEAT: Always fresh, local, high quality pork, beef and turkey. Our seasoning is mostly a simple salt and pepper rub (our smoke does the rest). Briskets and pork go on between midnight and 3 am. Ribs shift starts between 4 and 5 am.
OUR PROMISE: We serve our barbecue fresh. We smoke all our meats on-site and in small batches. We use 100% hardwood in our pit. No gas. No electric. No charcoal. Our goal is nothing short of the best barbecue you've ever had.