SMOKEHOUSEBBQ Company

Our story

Built around a smoker and a standard we won’t drop.

The navy 500-gallon Primitive Pits offset smoker on the deck in Amherst, Ohio, loaded for a cook

Smokehouse BBQ Company was built from a passion for authentic, handcrafted barbecue and the belief that real food brings people together. Every cut we serve — brisket, pulled pork, sausage, turkey — is cooked low and slow using time-honored techniques, locally sourced ingredients, and a whole lot of heart.

Based in Amherst, Ohio, we serve families, businesses, and communities across Lorain County and Northern Ohio. The heart of the kitchen is a Primitive Pits 500-gallon offset — splits in the firebox, and enough grate to cook 57 slabs of ribs when a catering job needs it. We don’t cut corners. Every dish, from slow-smoked meats to scratch-made sides, is prepared by hand using quality ingredients and old-school methods.

No shortcuts. No mass production. Just real barbecue made with passion, patience, and pride.

We started small — a smoker, a backyard, and a big love for barbecue. Today we still cook that way. When you book us, you’re supporting local farmers, a small business, and the craft of real barbecue.

Texas technique. Carolina and Memphis in the sauces and sides. Ohio in the meat and the people we feed.

The meat

Duroc pork. Black Angus beef. All-natural poultry.

Premium Black Angus on the brisket. Duroc on the pork — shoulder, spare ribs, sausage, belly. All-natural, locally raised poultry. American Wagyu by request. The farms below are who we buy from — not a promise that every plate is one box.

Texas-style Black Angus brisket with a dark peppery bark
Duroc spare ribs with a chili-pepper crust
Sliced all-natural smoked turkey breast

Farm names identify the producers we buy from. We are not owned by them, and a name here is not an endorsement from them.

The fire

Real splits. That’s the heat.

No pellets. No gas assist. The firebox on our Primitive Pits offset burns white oak — tended, not set-and-forgotten. Cherry and apple go on when the cook calls for it, especially cherry on the ribs. That’s how you get a clean smoke, a dark bark, and meat that tastes like it took all day. Because it did.

A trailer load of white oak splits headed for the Primitive Pits offset
Seasoned white oak splits stacked for the firebox

The cook

From the pit to the pan.

Both chambers of the 500-gallon Primitive Pits offset open — brisket, spare ribs, pork butts, and chicken on the grate
A mixed cook on the 500-gallon offset
Texas-style briskets and spare ribs starting their cook on the grate
Brisket on, bark just beginning
Spare ribs and pork butts smoking together on the offset
Ribs and pork butts sharing the grate
Pork shoulders taking on color over wood smoke
Pork butts, color set
Dark-bark smoked pork butts near the end of the cook, smoke still rolling
Dark bark, end of the cook
Fifty-seven slabs of spare ribs on the 500-gallon Primitive Pits offset smoker
57 slabs when the job calls for it
Chicken quarters covering the grate of the Primitive Pits 500-gallon offset
Chicken quarters, pit loaded
Slicing Texas-style brisket with a black-pepper bark and a visible smoke ring
Whole smoked turkey breast with a cracked pepper crust
Finished spare rib rack with a chili-pepper crust
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