Pit Plate
a guest, from$26
Two smoked meats, three sides, pickles and soft rolls, served across the trailer counter.
- Pulled pork and chicken thighs
- Slaw, beans and potato salad
- A house sauce and a hot one
Smoked overnight, carved at your party
Smokehouse BBQ Catering smokes brisket, pork shoulder and ribs low and slow, then tows the smoker to your wedding, garden party or company day to finish, carve and serve the meat on site.
14 hourson the smoker for brisket
40 guestsour smallest booking
6 by 4 mof level ground we need
- Smoker towed to your venue
- Brisket smoked for 14 hours
- A crew of three per 100 guests
- Allergens listed for every dish
Packages, priced per guest
Every package includes the crew, the smoker on site, serving trays, compostable plates and the clear down. The smallest booking is 40 guests.
Full Spread
a guest, from$38
Brisket carved to order, pork and ribs, four sides, cornbread and a vegan main, from a buffet line or to the tables.
- Brisket, pork and ribs
- Smoked jackfruit for vegans
- Carving station on the line
Whole Hog Day
a guest, from$52
A whole pig smoked overnight and pulled in front of the guests, with brisket, sides and late sliders.
- Whole pig, pulled on site
- Evening sliders at 21:00
- Two serving times
Travel beyond 30 km is charged by the kilometre, and the quote shows it before you pay a deposit.
What comes off the smoker, and what is in it
Rubs are mixed in our yard and sauces are served on the side. Every dish is listed with its allergens in plain words.
| Dish | Allergens | How it is cooked |
|---|---|---|
| Beef brisket | None in the salt and pepper rub | Oak smoke for 14 hours, rested 2 hours |
| Pulled pork shoulder | Mustard (in the rub) | Apple wood for 12 hours, pulled by hand |
| Pork ribs | Mustard, celery (in the glaze) | Oak and cherry for 6 hours, glazed at the end |
| Chicken thighs | Mustard | Cherry wood for 3 hours, crisped over coals |
| Smoked jackfruit | Soya (in the glaze) | Oak for 2 hours, in its own tray with its own tongs |
| Macaroni cheese | Gluten, milk, egg | Baked in the smoker for the last hour |
| Slaw | Egg, mustard | Made on the morning of the event |
| Cornbread | Gluten, milk, egg | Baked the day before |
Meat, the vegan tray and the sides come off one smoker and leave from one trailer counter. We keep separate trays and tongs, but traces are possible. Allergen and food hygiene rules differ by country and often by local area; we hold the registration required where we trade and show it on request.
The smoker comes to you
The meats start on the yard smoker the night before and finish on the trailer smoker at your venue, so guests see the bark, smell the oak and watch the brisket carved. A crew of three arrives four hours before service to light the firebox, put up the serving tent and rest the meat.
Smokers and open fires fall under local rules on fire safety, smoke and food hygiene that change from one country and district to the next. We check them with the venue before we confirm, and we bring extinguishers, a fire blanket and our own water.
- Crew on site four hours before service
- Firebox on a steel tray, never on bare grass
- Ash, grease and waste leave with us
What the venue needs to give us
Send these answers with your enquiry, or ask the venue manager to call us. Weddings over 100 guests get a site visit before the deposit.
A level pitch, 6 by 4 m
Hard standing or firm, level grass for the trailer and the serving tent, reachable from a road.
A way in for the trailer
A gate at least 3 m wide and no soft ground between it and the pitch; the smoker trailer weighs about 2.5 tonnes.
Room around the fire
At least 6 m from marquees, trees and walls, and downwind of the guests where we can. Some venues ask for more.
Water within 30 m
A tap for hand washing and cleaning. If there is none, we bring water tanks and the quote says so.
Power if you have it
We bring a quiet generator for lights and warmers. A socket nearby lets us leave it switched off.
The venue's agreement in writing
Some venues ban smokers or open flames. We ask for their written agreement before we take a deposit.
Event day, by the clock
Times for a wedding with dinner at 18:00. A company lunch runs the same way, six hours earlier.
The night before
Brisket and pork shoulders go on the yard smoker at 22:00.
10:00
Ribs, chicken and sides are loaded and the trailer leaves the yard.
14:00
On the pitch: firebox lit, serving tent up, hand wash station filled.
16:00
Brisket rests wrapped while ribs and chicken finish on the trailer.
18:00
Service starts, with brisket carved to order at the end of the line.
21:00
Fire out, ash cooled and bagged, pitch swept; we leave by 22:00.
From the trailer counter
Pulled, sliced and served at weddings, birthdays and company days this summer.
Heard at the end of the line (example reviews)
They walked the field with us a month before and moved the smoker pitch away from the marquee doors. On the day the smoke drifted the other way, and the brisket was the talk of the evening.
Two hundred colleagues fed in under forty minutes. The vegan tray had its own tongs and a card, and nobody had to ask twice what was in the slaw.
The pitch was swept, the ash bagged and the trailer gone by ten, exactly as promised. The garden looked as if nothing had happened, apart from the smell.
Asked around the firebox
How much meat do you cook per guest?
About 250 g of cooked meat per adult across all the meats, a little more for an evening crowd. Children's portions are counted at half.
What happens if it rains?
The smoker does not mind rain; the serving line stands under our tent. In high winds we may move the pitch further from buildings, which is why we ask about the ground in advance.
Can you feed vegans and guests with allergies?
Vegans get smoked jackfruit from its own tray with its own tongs, and every dish is listed with its allergens. Everything is cooked on one smoker and served from one trailer, and for a severe allergy we will say honestly that our line is the wrong place to eat.
Does the venue need a kitchen?
No. We cook on the trailer and serve from our own counter. We do need water within 30 m or a note that we should bring tanks.
Can we keep the leftovers?
Food safety rules on leftovers differ by country. Where they allow it, we chill and box leftover meat within two hours of service and label it with the date; food that has stood on the line is thrown away.
How does the deposit work?
A 25% deposit holds the date once the venue has agreed in writing. The balance is due a week before. Cancelling two months out or earlier brings the deposit back; any later and we keep it.
Check a date for the smoker
Tell us the date, the guest count and where the smoker would stand. Within two working days you get a quote with travel, crew and anything the pitch needs us to bring.
- The pitch checked before we confirm
- Deposit only after the venue agrees
- Payment settled directly with us
Find the smoke yard
Come to the open tasting on the first Thursday of the month, or call the office from Monday to Thursday.
Office line and email
A smoke yard on the edge of town; we tow the smoker up to 80 km
When we answer
| Monday to Thursday | Office 9:00 to 17:00 |
| Friday to Sunday | Out cooking at events |
| Open tasting | First Thursday of the month, 18:00 |
How far we tow
Up to 80 km from the yard for any package. Beyond that, ask anyway: a long tow means an earlier start, and the quote will say what it adds.