Bird's Smokehouse BBQ
"Where Southern Cookin' Takes Flight"

Bird’s Smokehouse BBQ specializes in "SLOW" cooked Hickory Smoked Meats. We use only the true smoke from real hickory wood to prepare our meats.

Offering our “SLOW” cooked Hickory Smoked Baby Back Ribs, Jumbo Chicken Wings, Succulent Pulled Pork, Juicy Chicken, and Tender Beef Brisket. Our Freshmade sides include Baked Beans, Corn Casserole, Southern Green Beans, Macaroni & Cheese, Southern Potato Salad, Macaroni Salad, Fresh Coleslaw, Mashed Potatoes & Gravy, Whole Kernel Corn, Potato Chips and Hickory Smoked Baked Potatoes. We also offer Hickory Smoked Holiday Hams and Turkeys.

We are willing to accommodate any size group, anywhere. As our slogan indicates – we are very mobile and can prepare on site with our “Smokehouse” wagon on wheels or deliver and serve at your convenience.

And now you can dine at our new Smokehouse restaurant!

At Bird's Smokehouse BBQ we often hear our customers comment on the PINK in our meat. The PINK is a Smoke Ring.

In the world of BBQ the smoke ring is one of the most sought after properties of smoked meats. It is believed to show that you have done a good job and properly slow smoked the meat at a low temperature. So what is it?

A Smoke Ring is a pink coloration of the meat just under the surface crust - commonly called 'bark'. It can be a thin line of pink or a thick layer.

We take great pride and care in the preparation of all our hickory smoked meats to ensure superior flavor, quality and doneness. So look for the PINK to know it was truly Smoked!

On a wing and a prayer – that’s how it all started. Bird and Linda Strange had a dream of a restaurant. We started small with a mobile unit and a festival guide. The wagon traveled to 7 festivals in 2002. In 2003, the wagon was booked solid for festivals and caterings, with several weekends scheduled for ‘the corner’ in Daleville.

In 2004, we were amazed at our growth in Daleville and began discussing the restaurant dream. Unfortunately, in July, Bird was diagnosed with terminal cancer and the dream was put on hold. In 2005, after losing Bird, we started our weekends on ‘the corner’ in Daleville again. After many hours of brain storming and discussion the decision was made to build a restaurant.

Construction of the Smokehouse began in November with the vision of combining the rustic look of the wagon and a cabin Bird had built in Kentucky. As the building took shape, the vision of our dreams became a reality. The porch, the roof, the wood – all came together from dreams, to paper, to life.

Our dream continues as we celebrate the opening of the Smokehouse. Honoring Bird’s memory and the dream he began – on a wing and prayer – will carry us many years into the future.

Dare to dream the impossible – pigs really do fly!