ABOUT US

In 2015, The Smoke Pit sliced up our very first barbecued brisket at a humble car show in Thomastown. For the next 5 years, our weekend hobby business roved Melbourne's vibrant food festival scene in our signature red marquee. The unexpected arrival of Covid-19 changed the way we were to do business forever: with the festival circuit shut down overnight, we had to evolve or risk shutting our smoker doors for good. Returning to our Thomastown roots in 2021, our flagship 100-seat smokehouse offers a casual dine in and take away dining experience with everything from burgers for a quick bite for lunch, to generous platters designed to be shared with family, friends and colleagues.

We specialize in serving up traditional Texas-style low and slow BBQ, and pride ourselves on sourcing local, organic and free range produce of the highest standard. And our fully licensed bar offers a great selection of wines, cocktails, and premium Texas whiskies, as well as a range of beer and cider on tap - including our bespoke house lager, Iron Axe.

Creating great food takes time, passion and attention to detail, and our authentic American BBQ is no exception. So our delicious beef and pork products are smoked by the Pit Master, Fano, for a minimum 12 hours, using Australian hardwood in our bigger than Texas Bullockhead Creek BBQ offset smoker and now our Ole Hickory beast - which holds 1 tonne of meat per cook! - to deliver a mouthwatering flavour profile that ensures we deliver a superior product every time, on every piece of meat we cook, that never sacrifices on quality.

Whether you're dining in for a quick bite, following our roving trailer on the festival circuit, ordering one of self-catering packs for an at-home experience, or dining our premium private function room, from our family to yours, we can't wait to serve you up a true taste of Texas.