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Our wood-smoked BBQ pit

Our 60 square foot “Ole Hickory Smoker” was built to allow us to mix old world smoking techniques with modern technology to help us control consistent low temperatures. We can smoke 40 briskets or 90 racks of baby back ribs or 60 pork shoulders or 180 half chickens low and slow at one time.

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About Us

They say everything is bigger in Texas, and that statement holds true for the Owenr, Bill Reynolds. Learn how he’s mastered wood-fired BBQ from his 35 years at the Culinary Institute of America.

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Hours of Operation

Closed Until Further Notice.

603 East Buffalo St.,
New Buffalo, MI

(269) 469-9992

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