Flavor: Smoking meat imparts a unique and distinct flavor that is difficult to replicate using other cooking methods. The combination of wood smoke, spices, and slow cooking creates a rich, smoky taste that adds depth and complexity to the meat.

Tenderness: The low and slow cooking process of smoking helps break down collagen and connective tissues in the meat, resulting in incredibly tender and juicy cuts. Smoked meat often has a melt-in-your-mouth texture that is highly satisfying.

Versatility: Smoking is not limited to a specific type of meat. From ribs and brisket to chicken, pork, and even fish, almost any protein can be successfully smoked. This versatility allows for a wide range of options and flavors to cater to different preferences.

Preservation: Historically, smoking was used as a method of food preservation before the advent of refrigeration. Smoking meats helps extend their shelf life by inhibiting the growth of bacteria and other microorganisms. While modern refrigeration has eliminated the necessity for preservation, the tradition of smoking meat has endured due to its desirable flavor profile.

Social and cultural significance: Smoking meat has become more than just a cooking method; it has evolved into a social and cultural activity. Gathering around a smoker, enjoying the aroma, and indulging in the delicious results has become a cherished tradition for many people and communities.

Overall, the combination of exceptional flavor, tenderness, versatility, and cultural significance makes smoked meat a highly sought-after culinary experience. It's a true delight for meat lovers and a testament to the artistry and skill of the pitmasters who perfect this time-honored cooking technique.

You can't pay attention to one and not the other. Smoking BBQ has to be low and slow, so we keep one eye on the temperature of the cooking chamber and the other on the clock.

Low and slow is the process. As the moisture evaporates the cooking process begins. The rub dissolves and hardens up to make that beautiful bark and smoke rings inside.

100% WOOD smoked, no machines, pellets or gas used! Our custom made Fire boxes are loaded with local wood (Alder or Maple) to get the fire started. The fire builds and smoker heats. We watch and wait for the wood to become embers, to then charcoal and then smoke.

*All wood is locally purchased

Our smoker is a 24hr or longer process. We careful control the airflow to get those perfect embers to build that desired temp for the perfect smoke.

All our meats are hand carved to order. We put our heart and soul into every step of the process. From sourcing the perfect meat, fresh never frozen, then crafted by our pit masters. Perfectly trimmed and rubbed, we will never give you anything less then our best.