Dan Boudreau, who helped plan the menu, said the owner Ronnie Zold has actually been smoking meat at the restaurant for a year, but he recently expanded the restaurant to include a larger smokehouse that he can run every day.
“He was using an older smoker, but just got a new seven-foot smoker that runs on wood, charcoal and natural gas,” Boudrea said. “So our menu will feature our smokehouse menu items every day.”
Prior to buying the larger smoker, Zold was only able to smoke meat on Saturday.
“The trick to really good barbecue and smoking meat — and it’s really a craft — is practice and learning from failing,” Boudreau said. “You have to go slow and you have to have the right piece of meat. It has to be a good cut.”
The menu reflects what the restaurant has learned to do well and fits into a niche of items people wouldn’t ordinarily make for themselves at home. Featured sandwiches include: corned beef, Reubens, smokehouse pork, beef brisket and smokehouse chicken. They will also offer several types of nacho plates including buffalo chicken nachos, sweet potato BBQ nachos, smokehouse nachos, and Irish Nachos.
“We wanted to offer something that was a little harder to find and we know there aren’t that many smokehouses in the area,” Boudreau said. “The menu is smokehouse, grill, American, but still mid-scale tavern fare.”