Smoke that gets under your skin —
in the best possible way.

Our signature. 14-hour post Oak smoke with a dark bark and a pink ring that goes all the way through. Tender enough to cut with a fork, juicy enough to make you close your eyes.

St. Louis cut, dry-rubbed, and smoked until the bone pulls out clean. Finished with a light glaze that adds shine, not sweetness. You taste the smoke first.

Whole hog style, hand-pulled from the pit. Smoky, savory, with a little crunch from the edges. Served on a toasted bun with our house slaw.

Bold and garlicky, smoked over post oak until the casing snaps. Our sausage is the kind of thing people drive across town just to get a pound of.

Dry-rubbed and smoked low, then finished hot for crispy skin. Tossed in your choice of our tangy house sauce or left plain so the smoke speaks for itself.

Mac and cheese with a buttery crust, house slaw with a vinegar bite, baked beans slow-cooked all day, and our signature cornbread — always moist, always gone first.