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This is the brick and mortar smoker I built at my house. It has been my classroom for over 10 years. I used it to practice recipes on family and friends over the years. Thank you all for being very patient.


There is an art to being a pitmaster, and I realized that it is not as easy as it appears to be on TV. Every little detail is important, from the type of wood you use and how long it is seasoned , to the ambient air temperature and weather.


Our rubs and sauces have been perfected over many years.  We never use any chemicals for a fire starter, no chemical laden charcoal, no propane,  ONLY 100% HARDWOOD. This is the way real barbecue should always be made.  Come taste the difference.

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