All Smoked Out BBQ

contact for price

Select a service

Zip code

Scheduling

Budget per person

Guest count

Sorry this pro can’t do your job, but we know other pros who can.

Check them out

Introduction: Come try some of the Rogue Valley's best Oklahoma style BBQ, winner of Battle of the Bones 2010 & 2016! We specialize in low and slow BBQ, one of our crowd favorites is our Beef Brisket that we smoke for 18-20 hours! You can find us selling from our "Food Truck" at various locations and catering parties and special events. Being able to bring the flavors of my childhood, growing up in Oklahoma, to my customers and seeing their face and reactions after trying true low and slow traditional BBQ.

Overview

Hired 4 times

Background checked

17 years in business

Payment methods

Ask this pro about their preferred payment method.

Featured Projects

10 photos

Specialties

Event type

, , , , , , , , , ,

Cuisine(s)

, , , , , , , , , ,

Reviews

Customers rated this pro highly for work quality, professionalism, and responsiveness.

5.0

2 reviews

5

100%

4

0%

3

0%

2

0%

1

0%

Susan M.

Dec 3, 2017

·

Hired on Thumbtack

Details: Birthday / anniversary party • Dinner • Entrees • Party host • Casual • Traditional • Barbecue • Buffet / self serve • Only drop off is necessary • Community center • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 51 - 60 guests • $$ (standard)

Wedding and Event Catering

Chris M.

Mar 20, 2017

I manage a Trade Show event and have worked with All Smoked Out BBQ on several occasions. Chris has always been timely in his communications with me and all other requirements I have to serve concessions at our events. He always shows up on time, does a great job, and his food quality has been consistent over the several events. I highly recommend All Smoked Out BBQ for your event or function!

Credentials

Background Check

Chris Webber

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Parties over 100 people qualify for discount.
What is your typical process for working with a new customer?
First we determine if we’re available for the date requested, then discuss whether we’ll be doing full service or just a drop off, once a menu is picked out we ask for a 25% deposit to secure the date. About one week prior to the event we’ll get the final headcount and send the bill for the remaining balance.
What types of customers have you worked with?
Commercial and residential....big(2400) and small(15-20)...most budgets.