The Cookers, Grills and Smokers that fire up The Smokehouse.
A working collection of the live‑fire tools used to test techniques, explore global traditions, and develop the principles of the Northern Barbecue™ Method.
The Smokehouse Built-In Cookers.
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Big Green Egg
For more than 20 years, this original Big Green Egg has been the workhorse of The Smokehouse. It’s a versatile, resilient kamado that handles everything from low‑and‑slow smoking to high‑heat grilling. While copycats are everywhere now, this Egg has earned its place as a foundational tool in my live‑fire work.
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Fire Magic Charcoal/Wood
This charcoal and hardwood‑fired grill is essential for many of the global techniques explored in the Northern Barbecue™ Method. It’s my go‑to for Brazilian churrasco, thick‑cut steaks, and any cook that benefits from direct fire without a traditional grate. When I need pure flame and control, this is the rig.
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Napoleon Gas Grill
The Napoleon doesn’t see heavy action, but it plays an important supporting role. It’s ideal as a warmer during multi‑course cooks and perfect for plank salmon, where hardwood heat would overpower the wood plank. It’s a precision tool for specific tasks — not the star, but a reliable part of the lineup.
The brick oven is the anchor of The Smokehouse — a centerpiece built for both performance and presence.
While Neapolitan‑style pizza is a favourite, the oven’s real value is its versatility. I use it for baked goods, roasted vegetables, chicken wings, beans, potatoes, and countless dishes that benefit from radiant heat and wood‑fired character.
It’s also the final gathering place at the end of the night, when the embers become the perfect spot for roasting marshmallows.
I designed the overall structure, but the cooking chamber itself is from Chicago Brick Oven — a serious piece of equipment built for real fire.
Wood-Fired Brick Oven
Additional cookers brought into rotation as needed for specific techniques, themes, and global explorations.
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Mini Kamados
An Akorn Jr. (13”) and a London Sunshine ceramic (11”) serve as compact, efficient kamados for small‑batch tests, side cooks, and comparative experiments. They’re nimble, reliable, and perfect for focused technique work.
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Japanese Konro Grills
Two Konro grills joined The Smokehouse during the 2022 Japanese BBQ theme. They’re indispensable for yakitori, skewered meats, and any cook that benefits from the intense, concentrated heat of binchotan‑style grilling.
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Even More Cookers
Depending on the season and the global region I’m exploring, other rigs come into play: a Smokin’ Tex, a Weber Kettle, a charcoal shawarma setup, Moroccan clay cookers, and more. Each one supports a different technique or tradition — and each contributes to the ongoing development of the Northern Barbecue Method.