Here is our interview with John Becker one of the que slingers on Smokeout BBQ.
Who else works on Smoke Out with you?
A: I have a business partner, Eric Grant, and our wives may be on
location from time to time. Our sons will be learning the art in the
When did you first get interested in BBQ.
A:I spent summer and winter breaks of college working for a landscape
company. We would cut mature apple trees from a local orchard, split
the wood, and sell it to local BBQ joints. Back at OU in Athens,
through trial and error, I learned to take a fatty cut of meat, wood
smoke, and patience and turn a cheap cut of meat into something better
What is your BBQ style – Texas, Carolina, etc., if any?
A: I have eaten BBQ extensively in the Carolinas, Texas, Memphis, and
St. Louis. I enjoy good BBQ anywhere. The food we offer is the food we
like to eat with the meats being smoked by local cherry wood. Smoke
Out BBQ is pork oriented, but we also offer pulled chicken and brisket
on a rotating basis. The menu will expand once spring hits.
What inspired the trailer?
A:Eric and I both have experience in construction. We bought the
trailer shell and turned it into a fully functional kitchen ourselves.
You make many of your own sauces, any stories about that; family recipes, win any competitions, etc.
A: As much as possible, our offerings are homemade: sauces, rub, slaw, Mac N Cheese, etc. I’ll take a thumbs up or a smile from a customer who likes our food over an official award any day.
What are the next steps for Smoke Out? Do you hope to open a restaurant, do more catering?
A: I am just happy that I have the opportunity to share my favorite BBQ with my neighbors in Columbus.