For me, summer in Milwaukee meant the Wisconsin State Fair, Summerfest, and my Father’s dry-rubbed, slow smoked pork, chicken, and beef that he smoked on his homemade off-set barrel smoker. Always tender, juicy, flavorful, and never sauced-
I couldn’t get enough!
So, in the spring of 1990, I purchased my very own off-set smoker. It wasn’t particularly fancy. After all, neither was my Father’s and he smoked up a storm on his! As for me and my smoker, it took more than a few attempts to duplicate and perfect my Father’s techniques, and to develop my own flavor profiles. With lots of practice and perseverance, it happened. Soon, the word spread, and family and friends brought me their meat to season and smoke.
Over the years I’ve smoked meats of all varieties and cuts. Smok-E’s BBQ is traditionally smoked and served without sauce, but I’ve developed a signature sauce for my sauce-loving customers, too. It offers another flavor component, and compliments my dry rub. Smok-E’s BBQ unlimited also offers homemade sides, lemonade and tea – all made fresh using quality ingredients. Our mission at Smok-E’s BBQ Unlimited is simply to provide a high quality product at a reasonable cost to our patrons.