Our head chef Howard was in the trucking industry for over 20 years when he took an interest in learning how to smoke brisket as a hobby. He did a lot of reading and researching what the top Texas Barbeque chefs had to say and it didn't take long for his interest and his passion for cooking to grow. He took meat cutting and sausage making courses at NAIT and Howard started working with other cuts of meat such as pork, ribs, roast beef and chicken. He would often do big barbecues for his staff and once people started trying his cooking they started asking him to cater for weddings, birthday parties and family reunions.
When 2020 and the pandemic hit and businesses were closing and people were switching gears Howard saw this as a sign and an opportunity to take his knowledge and love of smoking meat to the next level. With the help and support of his family and the request from new and old friends he started Smoke and Fire BBQ