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A few clarifications so there's no confusion about how we run the smokehouse and what to expect when you book us for catering.
Our kitchen fires up Thursday through Sunday. Burger nights run every Friday from 17:00 until the brisket runs out, and weekend pop-ups are announced on our social channels two days ahead. We don't take reservations for walk-in counter service, but you can book a table for the weekend sessions through the contact page.
For on-site catering we require a minimum of 30 guests and at least 14 days' notice. This gives us time to source the right cuts, season them properly, and plan the transport of our 500-litre offset smoker. Smaller gatherings can order a custom meat platter for pickup directly from the smokehouse.
Everything on our menu is cooked over wood and fire. We use oak and hickory for most cuts, and we don't use gas or electric smokers. Our lamb shoulders and briskets are cooked low-and-slow for 12 to 16 hours. Boerewors is made in-house with our own spice blend and cooked over live coals for that proper braai snap.
Our catering packages include full rental of serving equipment: chafing dishes, serving boards, cutlery, and warming trays. We bring our own pitmasters who handle the cooking on-site, but we don't provide waitstaff or bartenders. Setup takes about two hours before service, and we handle all cleanup of cooking equipment afterward.
Live-fire cooking happens outdoors, so we monitor weather closely. If conditions are unsafe for open-fire cooking, we'll work with you to reschedule or move to a covered area. A 30% deposit secures your date and is refundable up to 10 days before the event. Cancellations within 10 days forfeit the deposit, which covers the cost of pre-ordered meat and wood. For platter pickups, we ask that you collect your order within 30 minutes of the scheduled time to keep the meat at the right temperature.