10/15/2026
🚨The state of the union address for 603 Smok’n Que.
Another great year that will be coming to an end in the next couple months. I want to use this time to inform all my followers and customers what to expect from me this winter and next year.
We took a small detour and I opened up a second food truck with a different business name. Punks was a concept I thought about opening a small restaurant with. I decided to keep my overhead low and continue in the food truck business. It went well, I thought the food was really good, I liked my location. I could never quite get a consistent schedule which was part of my original plan. But when Seasonal specialty store told me they weren’t renewing their lease, it gave me an offramp to get out. You need to take chances in life, but this was a good decision. I’m back to 100% 603 Smok’n Que.
It did teach me, that I can do more. I have the ability to be places selling food, even if I’m not there. My plans are to do more public events. And not just in the cold months, but throughout the year, and put my trust into others to sell barbecue out of the food trailer even if I’m busy doing a catering job.
I will be teaming up with Able Ebenezer Brewing Company to do a lot of these pop ups and serving the public. In fact, the first pop-up will be Sunday Oct 25th. More details to come next week on menu and hours.
You’ll see me out there a little in November but Dec-Feb will be the quiet months. Unfortunately, it’s really tough to serve out of a food trailer in the real cold months. A beautiful weekend I am open to serving though! Come spring I will be more active and like I said above I want to do more pop-ups throughout the year.
Starting in November and thru March I will switch to only offering drop off catering. I’ve been actively getting inquiries for catering in 2027 and I know people don’t plan backyard parties, graduations, and other events six months or longer. But I’m more free in the winter to be in the office and Saturday’s book fast. Please consider me for your events in 2027 and it’s never too early to get started.
Onto smaller news, I’ve decided to discontinue making honey mustard. I don’t see the need to have more than four homemade sauces right now and I am going to be working this winter to develop a habanero raspberry barbecue sauce.
Every day and every year I try to better myself. I believe in process, accountability and hard work. 2027 will be no different and I will get better. The the food will get better, the process will get better. I believe strongly in both human and business growth. Thank you for reading this long post, I enjoy being part of the community and I love serving barbecue. You don’t get rich in this business catering or selling barbecue. I do well but it’s more of a passion and if you’re not in the food business to make good food that people enjoy first, then you won’t succeed.
I hope everyone has a great day. 

