Low, slow& worththe wait.
Brisket that spends fourteen hours over hickory. Ribs that let go of the bone. Sides made from scratch before the sun is up.
Build your plate.
Choose your meats, two sides and a sauce. Your tray fills up on the butcher paper as you pick.
The pitmaster's calculator.
Tell us how many are coming and how hungry they are. We will work out the pounds, the pans and the price.
Smoke, bark & fire.
Four steps to the tray.
Check the pit
The board up top shows what is on and what is running low today.
Order ahead
Build a plate or pick from the menu. We hold it under your name.
We slice
Nothing is cut until you are at the counter. That is the rule.
Grab a table
Picnic tables inside and out. Paper towels on every one.
“You cannot rush smoke. I have tried.”
Marcus Whitfield built his first smoker out of an oil drum behind his uncle's garage. Ten years later he is still up at five every morning, splitting hickory and checking the fire by hand.
No gas, no timers, no shortcuts. When the day's meat is gone, we turn the sign around.
Hours & location
218 Depot Street. Across from the old rail yard. Free parking out back. Open until the hours shown, or until we sell out.