The Smokehouse Backstory
How an ordinary backyard became the birthplace of the Northern Barbecue Method..
From Hot Tub to Hot Coals.
When we moved into this house, I knew I wanted a dedicated space for live‑fire cooking — not just a grill on a patio, but a place where I could explore techniques, test ideas, (which eventually led to what became the Northern Barbecue™ Method).
The yard had a sunken concrete hot tub right outside the patio doors. I’ve never been a hot‑tub person, but I am a believer in using the best space for the right purpose. So the hot tub came out — two weeks of jackhammers and dust — and the foundation for a true live‑fire workspace began.
The outdoor kitchen was built with stacked block construction, anchored by the existing concrete around the pool. We added sonotubes to support the brick oven, which weighs over 6,000 pounds on its own. It’s a serious piece of equipment, and it set the tone for everything that followed: intentional, durable, and built for real fire.
How The Smokehouse became The Smokehouse
The space didn’t have a name at first. It was simply “the outdoor kitchen.” But as the backyard evolved, so did the identity of the kitchen itself.
We’ve always loved the idea of creating environments that feel immersive — places where food, fire, and atmosphere come together. During a larger backyard renovation, we leaned into that idea and gave the space a name: The Smokehouse. It wasn’t about copying anything; it was about creating a place that felt transportive, warm, and alive with wood‑fired aroma.
In 2019, as my cooking shifted from regional barbecue to a broader exploration of global fire traditions, the name expanded to The Smokehouse: Smoke, Fire, Grill — a reflection of the multiple layers of hardwood cooking that happen here every season.
From Southern BBQ to a Global Exploration
What began as a home for southern barbecue quickly grew into something much larger. Each year, The Smokehouse became a canvas for exploring a different region’s fire traditions — Brazilian churrasco, Spanish asado, Croatian peka, Chilean techniques, Middle Eastern grilling, and more.
These annual themes weren’t just dinner parties. They were research and learning. They were the early building blocks of what would eventually become the Northern Barbecue™ Method: a structured, seasonal, self‑guided path for anyone who wants understand and learn about cooking over fire through global perspectives and authentic methods.
Every dish, every rig, every experiment in this space contributed to the principles that now define the method.
What would I change?
Even with careful planning, there are always lessons. While I got most of it right when designing the outdoor kitchen, there were a few things that I got wrong.
Weather Protection
I underestimated how often I’d want shelter from rain, sun, or snow. Umbrellas work for now, but a permanent solution will come eventually — one that respects airflow, smoke movement, and water runoff.
Countertops
The sandstone countertops are beautiful and heat‑resistant, but they stain easily. I seal them annually and protect them during large gatherings, but I may eventually retrofit them with something more durable.
These aren’t regrets — they’re part of the ongoing evolution of a space that’s meant to grow, adapt, and support the work that happens here.