Now we can get to the real meat of the site. See what I did there? Yeah, I know I'm not funny. You don't have to leave, I'll stop. It's just hard to resist a terrible pun.
There are tons of different things you can do with barbeque, and different regions have their preferred meats and cooking methods. Being based on the East Coast, we grew up munching on Carolina and Virginia style pork sandwiches, with all that lovely vinegar infused in the meat topped off with some runny tomato sauce. Over the past few years, the barbeque restaurants and food trucks in the area have started pulling influences from out west, and we can't say we're mad. That smoked Kansas City and Texas style barbeque is what we crave, and what we set out to create and perfect.
When my brother first decided he wanted to try his hand at smoking a hunk of pork, he also had this crazy idea to build his own cooker from some scrap metal he had just lying about. Resourceful, no? We've since upgraded to a much more spacious and, frankly, cleaner contraption, but since the beginning, you just couldn't deny the distinct aroma and delicious flavor that comes from the slow and patient art of smoking meat.
There's almost no end to the types of foods you can cook in a smoker. Aside from the obvious pork shoulder or brisket, we've thrown a turkey into the thing for Thanksgiving, smoked a "breakfast log" of sausage, peppers and cheese wrapped in bacon (it pains my arteries just thinking about that thing again), and even smoked a pan of gouda mac to ramp up the already smoky flavor of the cheese. With a variety of different woods to choose from, like hickory, apple, pecan, mesquite, and maple, you can tweak the flavors of your foods until they're juuuust right.