Flavor. Technique. Smoke. 

Barbecue.

Just Bigger.

Flavor

•

Technique

•

Smoke

•

Flavor • Technique • Smoke •

It all began with a few questions. What is the maximum potential heat, smoke, and meat could accomplish? Why settle for one dimensional sauce? How can these be combined to achieve the perfect bite of barbecue?

Sauce. Merch. Rubs.

  • Plain Aesthetic Glass Barbecue Containers

    Merch and Sauce Coming Soon

    $XX.XX

WHAT’S COOKIN’?

Coming out of the kitchen recently.

  • Chicken Thighs

    Brined, seasoned, smoked

    Grilled chicken pieces with char marks and seasonings, resting on a wooden surface.

  • Pork Shoulder

    Injected, Rubbed, Smoked

    A cooked beef roast with a dark, seasoned crust in a aluminum pan with beef juices.

  • Hashbrowns

    We put it down for breakfast too!

    Ten breaded patties cooking on a flat black griddle, with some oil and steam visible.

ABOUT  
BIG SMOKE

My name is Kit, I am the founder of Big Smoke Barbecue. I find cooking and feeding people to be a wonderful stress relief and escape. Memories are made around the table, and I am here to bring food to your table for your event. Catering and events coming in Spring 2024!

A person wearing a dark denim vest with red text that reads 'Big Smoke Barbecue'.