We smoke our meats for up 16 hours. If we have “sold out” of your favorite item, please forgive us for not having it, but rest assured it will be back on our menu the next business day!
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. We choose from a selection of local woods including cherry, hickory, apple and oak. The smoker is located in a room with large windows just to the right of our entrance so take a peek as you pass by and say “hi” to our smoke master, Brian.