I've been smoking meat for over 30
years. I learned from a friend's
father when I was in high school.
I've spent the last 30+ years researching, experimenting, and
understanding what it takes to produce great BBQ.
Great tasting BBQ
doesn't just happen. You gotta know what you're doing. And judging by
the feedback from family, friends, and customers, my BBQ is pretty damn
website, and check out pictures of my smokers. My largest smoker, The
Beast, can smoke 48 slabs of ribs at once. When you drive by Big Mitch
BBQ, you can't miss that wonderful smell of hickory, pecan, apple wood,
or mesquite lingering in the air. The Beast is on a trailer and can
easily be transported on location if needed. The Baby Beast is a smaller
version of the Beast, and used when I do individual briskets, turkeys,
and smoked salmon.