PIT MASTER
JAMES “SMOKEY” JONES

James Jones, a dedicated pitmaster, ignited his passion for barbecue into a culinary sensation with the launch of his barbecue restaurant within the meticulously refurbished Historic South Cle Elum Depot on April 20, 2013. Reflecting on his choice of locale, Jones eloquently expressed, “It’s a unique place and for that reason matched my vision.”

Before delving into the realm of barbecue, Jones navigated a career path as a Boeing project planner and low voltage contractor, specializing as a home automation electronics consultant. However, the irresistible allure of smoking meat captivated him, propelling him from his backyard grill to the fiercely competitive landscape of national and international barbecue circuits. Evolving from a humble backyard enthusiast to a celebrated pitmaster, Jones amassed a winning track record along his journey.

Drawing inspiration from his Pacific Northwest roots and the culinary traditions of Louisiana, inherited from his father's family, Jones crafted a distinctive style of barbecue that seamlessly melds flavors from both regions. Anchored in the bedrock principles of quality ingredients and expert technique, Jones's culinary prowess shines through in every meticulously smoked dish. With an emphasis on prime cuts of meat and precise smoking methods, he masters the delicate equilibrium of flavor, tenderness, and visual appeal prized by discerning competition judges.

Guided by mentors whose wisdom has shaped his barbecue philosophy, Jones remains steadfast in his pursuit of excellence. Today, his restaurant stands as a testament to his unwavering dedication to the craft, inviting patrons on a journey of sensory delight infused with the rich flavors and time-honored traditions of authentic barbecue.