Meet the Pitmaster

Meet Todd Eckert

I started smoking whole hogs for family gatherings, then it grew to family and friends, and people would be very complimentary of the food. From there, it grew into smoking other meats like ribs, brisket, tri-tip, and chicken. I started to attend classes by world-class pitmasters, and continue to today to improve my craft. The more I smoked, the more my love and passion grew for the art of smoking foods low and slow, which eventually grew into the business I have today. I take great pride in making every occasion a memorable part of the day, whether for a small gathering of friends or several hundred people at a wedding.