At Smokesouth, we believe barbeque should be cooked with cut wood, low and slow, which gives us the true and authentic barbeque flavor. This method produces a flavor that can only be reached with the proper amount of time and seasonings and the use of pecan and hickory wood. Cooking at temperatures around 230 degrees, our meats are cooked for long hours to reach the proper tenderness and taste. Smokesouth competes professionally in cook-offs throughout the country and caters special events throughout the south. Kansas City Barbeque Society sanctioned events have honed our skills in providing moist and delicious meats judged and critiqued by certified BBQ judges. Brian Schiltz, pitmaster and founder of Smokesouth, is a KCBS Certified Judge and we are proud to be representing Firefly Vodka at all KCBS events. Smokesouth has been asked to participate in the 2010 Signature Chefs Auction for the March of Dimes in Charleston, South Carolina. This event features Brian Schiltz and 15 other features chefs from the Charleston area. This black tie event has raised several thousands of dollars for the March of Dimes and we are happy to have been chosen. Smokesouth has won the "Top Hand Award" two years in a row at the annual Texas Steak Cook-off as seen on the Food Network. Brian and his team have proven that the some of the best ribeye steaks in Texas are cooked by guys from Georgia! Look for us to compete again next year at this great event. Smokesouth is also proud to receive a gold medal from the 2009 Aflac Outdoor Games for our succulent ribs. Our chicken thighs have placed extremely well as they constantly beat top teams who have won large events such as Memphis in May and the Jack Daniels Invitational. Come see us in Charleston, SC! We have been invited to cook for Guerrilla Cuisine! Check them out! You can also follow us on Facebook! and join our Group Page. You will find our schedule and see what our fans have to say about us! or you can Contact us: Smokesouth@gmail.com