# BBQ Catering Website Example: Smokehouse BBQ Catering

Smokehouse BBQ Catering is invented, and its BBQ catering website shows how a barbecue caterer can sell smoked meat cooked at the event itself. The page prices three packages per guest, lists every dish with its wood, hours and allergens, explains the pitch, water and access the smoker needs, and walks through the event day hour by hour.

Live sample: https://aiwebmaker.co/sample-websites/bbq-catering-website-sample

A barbecue caterer sells a fire as much as a menu, so its page has to show the food and prepare the venue at the same time. Smokehouse opens beside a photo of brisket being sliced next to the smoker, with a chalkboard writing itself: brisket on since 4am. Three facts follow, giving the smoking time, the smallest booking and the 6 by 4 m of level ground the trailer needs. Packages come next, priced per guest from $26 to $52, each with its guest range, serving time and what comes off the smoker. For anyone planning a barbecue catering website, that opening sets the tone of a crew that cooks in the open.

The rest of the page answers the venue's questions before the host has to relay them. A table lists eight dishes with their allergens first and their wood and hours second, and a note admits that one smoker and one counter mean traces are possible. A split section explains that the meat finishes on site, that the crew arrives four hours early and that fire and food rules vary by country and district. Six cards set out the pitch, the gate, the distance from marquees, water, power and the venue's written agreement. An hour by hour timeline, photos, example reviews, six questions and a date request form complete it. Any website for BBQ caterers that wants venue bookings needs this practical half as much as the photos of brisket.

## What is on this sample website?

| Page | What it is for | Sections |
|---|---|---|
| Opening view | Smoked overnight, carved at your party | See the packages; Check a date |
| Packages | Packages, priced per guest | Pit Plate from $26; Full Spread from $38; Whole Hog Day from $52 |
| Dishes and allergens | What comes off the smoker, and what is in it | Eight dishes; Allergens; Wood and hours; Shared smoker note |
| Cooking on site | The smoker comes to you | Crew four hours early; Local fire and food rules |
| Venue needs | What the venue needs to give us | Level pitch; Trailer access; Room around the fire; Water; Power; Written agreement |
| Event day | Event day, by the clock | The night before; 10:00; 14:00; 16:00; 18:00; 21:00 |
| Gallery | From the trailer counter | Pulled pork; Ribs; Sides; Company day; Jackfruit; Oak in the firebox |
| Questions | Asked around the firebox | Meat per guest; Rain; Vegans and allergies; Kitchens; Leftovers; Deposit |
| Date request | Check a date for the smoker | Date and event; Guests and package; Venue or town; Where the smoker would stand; Diets and allergies |

## Pitch, smoke and the carving line: what a barbecue caterer's page has to cover

### The ground the smoker stands on, described in metres

A smoker trailer cannot be placed until someone has looked at the ground, so the page should describe the pitch before a host falls for the menu. Smokehouse states 6 by 4 m of level ground in the hero facts and repeats it in a dark section of six venue requirements. Those cards cover a 3 m gate for a 2.5 tonne trailer, at least 6 m from marquees, trees and walls, water within 30 m and power if the venue has it. The final card asks for the venue's agreement in writing, because some venues ban smokers and open flames. Weddings over 100 guests get a site visit before the deposit. Spelling out the pitch saves a wasted tow and an awkward call on the day.

### Wood, hours and allergens in the same row

Barbecue buyers care how the meat is cooked, and guests with allergies care what is in the rub and the glaze. The sample's table puts both in one row for each dish, so beef brisket reads as no allergens in the salt and pepper rub and fourteen hours over oak. Mustard in the pork rub, celery in the rib glaze and soya in the jackfruit glaze are named rather than hidden behind a symbol. A note under the table says the meat, the vegan tray and the sides share one smoker and one counter, so traces are possible. It adds that hygiene and allergen rules change from one country to another and often from one district to the next. A table this frank lets a host plan the menu around real guests.

### Per guest packages with the serving time attached

Barbecue is served in a window rather than a sitting, so each package should say how long the line stays open. Smokehouse prices the Pit Plate at $26 a guest for 90 minutes of service, the Full Spread at $38 for two hours and the Whole Hog Day at $52 with a lunch and an evening serve. Each tier gives a guest range, from 40 at the smallest to 300 at the largest, and lists the meats and sides it brings. The intro says the crew, the smoker, the serving trays, compostable plates and the clear down are included. Travel beyond 30 km is charged by the kilometre and shown before any deposit. Clear packages let a host compare the barbecue with a seated dinner on cost and timing.

### An event day timeline that starts at 22:00 the night before

Hosts and venue managers plan a wedding to the minute, so a barbecue caterer should show where the smoker fits into that plan. The sample's timeline starts the night before, when brisket and pork go on the yard smoker at 22:00. It moves through loading at 10:00, arrival on the pitch at 14:00, the resting brisket at 16:00 and service from 18:00. The last step puts the fire out at 21:00 and promises the crew gone by 22:00 with the pitch swept and the ash bagged. A line above it says a company lunch runs the same way six hours earlier. A timeline like this makes the caterer easy to slot into a running order.

### Fire safety and leftovers handled without bluster

Open fires and hot food left standing are the two worries a venue raises most, and a careful page answers both calmly. Smokehouse says it carries extinguishers, a fire blanket and its own water, keeps the firebox on a steel tray and checks local fire rules with the venue before confirming. Its questions section explains that rules on leftovers differ by country, and that where they allow it, meat is chilled and boxed within two hours with a date label. Food that has stood on the serving line is thrown away rather than handed over. The page never claims to be safe for every allergy, and it says so plainly. Honest answers on fire and food are what persuade a cautious venue to say yes.

## Guides to building a bbq caterer website

- [BBQ Catering Website Cost, Priced per Guest and Cooked on Site](https://aiwebmaker.co/blog/food-hospitality/bbq-catering-website-cost): Barbecue caterers: twelve months of hosting, per guest packages, meat per head, pitch needs, fire and food rules, the overnight timeline and search.

## Related sample websites

- [Catering Website Example: Tastings and Headcounts](https://aiwebmaker.co/sample-websites/catering-website): Savory Feast Catering is a sample catering website: chef led tasting menus, guest numbers without fixed packages, a tasting request and an enquiry form.
- [Corporate Catering Website Example: Labelled and Invoiced](https://aiwebmaker.co/sample-websites/corporate-catering-website): A corporate catering website sample: office breakfasts and lunches priced per head, diets labelled by name, a 15:00 cut off and one invoice a month.

## Frequently asked questions

### Will Smokehouse bring its smoker to our party?

It cannot, because Smokehouse BBQ Catering is invented. Its packages, timings and venue rules were set down by hand at AI Web Maker, in the voice of a crew that cooks outdoors, and the brisket, ribs and smoker pictured on it came out of the image engine that AI Web Maker runs. A working pitmaster would describe its own smoker and menu to the builder and edit the draft it gets back.

### How does a host ask about a date on a page like this?

With the request form near the bottom, which takes the event date, the type of event, the guest count, a package, the venue or town and the host's name and email. Two text boxes ask where the smoker would stand and which diets and allergies to plan for, all described in words. Any service trade that builds with AI Web Maker can carry such a form, and every reply comes from the caterer in person.

### What should a barbecue caterer say about the venue it needs?

Everything the trailer depends on: level ground and its size, the gate width, the distance from buildings and marquees, water, power and the venue's permission for an open fire. The sample lists these as six cards so a host can forward them to the venue manager. Rules on fire safety and food hygiene vary by country and district, so the caterer should add what applies locally.

### How does a year of hosting compare with a Pit Plate order?

A year of hosting is $119 once the site is live, a little less than five Pit Plates at $26, or $19 a month for a caterer that prefers it. The web address costs extra, depending on which of about 400 endings is picked, and building and previewing the site are not billed.

Updated 11 November 2026 · AI Web Maker