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J & W Smokehouse was an idea conceived in 2009 by co-founder Kennedy and Jean Johnson. From the age of 16, Kennedy always had an eye for great bar-b-que by assisting his father at their backyard pit. Kennedy would help his father blend different seasonings to be used as rubs for their ribs and other meats that they served at family gatherings.
In 1998, Kennedy and his wife, Jean, started a specialty food business called Johnson Foods Inc. that produced chow-chow and other relish products made from the recipes obtained from his father. This was a very successful business that sold products all over America. In 2009, Kennedy came upon one of his father’s old rub recipes and cooked a few slabs of ribs for a few of his friends.
This started a whole new adventure for the Johnsons. His friends would constantly ask for samples of his special recipe seasonings. In 2010, Kennedy started cooking bar-b-que for his friends and catered cook-outs, private parties and other events. This became very successful because his products had a very unique flavor. This flavor had a very southern smoked touch. He used pecan wood to slowly cook his meats to perfection making it very tender and moist. He also made a smoker out of an old freezer, designed to hold in the heat at just the right temperature assuring an excellent quality of meat.
Today J & W Smokehouse provides some of the best smoked meats on the market. These meats are prepared the same way as his father did over 30 years ago. They use recipes that have been in their family for over 60 years and their meats are choice cuts, smoked in smokers that are specially designed to cook very slow holding in the heat and moisture. J and W products are not mass produced or sold in retail stores. We cook to order, ensuring a one-of-a-kind southern flavor.
Now in 2015, J & W Smokehouse is DBA: J & W Smokehouse and BBQ which has been passed down from generation to generation. This allowed the menu of J & W Smokehouse and BBQ to grow to include some of the most sought after smoked meat all while keeping the menu small enough to make sure each item is cooked and served with care.