The hickory
Split wood seasons under the roof. Dry wood burns clean; wet wood makes bitter smoke.
A look around.
The fire, the food, and the place we’re glad to share.
Follow the smoke.
No gas assist. No pellet hopper. Just a little fire that needs looking after.
1 / 4The firebox
A small, hot fire sits beside the meat. Air comes in here, and Leon adds a split as the coals settle.
The cook chamber
Heat travels across the shoulders at a steady 250°F. The lid stays shut unless there’s a reason to look.
The stack
The draw carries heat and thin smoke across the meat and out the chimney. Keep the air moving.
Away from the porch.
Sample dates for the design; confirm before traveling.
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