Forged by fire.
Kept by patience.

From a backyard hobby to two full service restaurants, Smoking Pig BBQ Company has enjoyed a fun and fabulous journey thanks to you, our guests.

Soon after learning the difference between grilling and smoking, Paul was hooked.

The challenge inherent in smoking meats was just the thing he enjoyed. He quickly made a smoker for the backyard out of two 55 gallon drums and began his journey. Through the bitter and black Thanksgiving turkeys, the rubbery brisket, overcooked ribs and everything in between, his passion for the art only increased. With each small success came a burning desire to improve even more.

After some time, there were the random compliments on the food from neighbors and friends.

Then came the requests for Holiday Turkeys and Hams, along with Ribs and other items like pies and appetizers. The positive feedback kept coming in to a somewhat skeptical BBQ chef - in - training.

After yet another down cycle in the semiconductor industry, one of many over 30 years, Paul toyed with the idea of doing BBQ full time. Fortunately, his wife Jessica was all for the idea of starting a business and trying to make our way. So, they commissioned a rig and started catering in a small way. Although somewhat successful, Paul, being Paul, really wanted a restaurant. And the search was on for the right location and now, 4 ½ years later, Smoking Pig BBQ has become a local favorite with a tremendously faithful and wonderful fan base.

Paul is ever grateful and full of admiration for the strength and support Jessica gave this venture, without which our success would not have been possible.