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Barbecue

The Real Pitmasters of Dallas

Meet some of the city's best smokers.
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The Smokers: The pitmasters were photographed between Justin Fourton’s two smoker pits at Pecan Lodge, Rick and Big Cat. Rick (above) was named after Justin’s father-in-law. Big Cat (left) was named in honor of Dallas chef Randall Copeland, who passed away three years ago.

Travis Mayes

Meshack’s Bar-B-Que

Known in Garland simply as “The BBQ Man.” Learned how to cook from his mother. Wood of choice is pecan.

Carolina Maldonado

Lockhart Smokehouse

Started at Lockhart as a prep cook two and a half years ago. Worked her way up to pitmaster a year into the job. Uses aged post oak.

Matt Dallman

18th & Vine

Grew up in Kansas City. Self-taught,  he and wife Kimi catered barbecue for a decade before opening their joint in 2015.

Dwight Harvey

Off the Bone Barbeque

After retiring from a corporate job at Frito-Lay, he opened his joint in a converted gas station in 2008.

Clarence Cohens

Baby Back Shak

Self-proclaimed “King of Barbecue.” Mostly uses a combination of pecan, hickory, mesquite, and oak in his Southern Pride 3500 smoker. 

Justin Fourton

Pecan Lodge

Co-owns the top spot on our list with wife Diane. Learned how to use a smoker as a kid. Prefers mesquite and oak.

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