Why we do BBQ
“We have the best customers on the planet”
Jim & Donna, the owners of Steele Smokin BBQ, traveled extensively around the United States of America, sampling the best barbecue each state had to offer. They collected recipe after recipe, slowly collecting a list of favorites.
With roots in Cañon City, they decided to settle there to be close to family. They appreciate the warm and welcoming people in Fremont County.
Come down and visit our local family-owned smoke house, and let us become a part of your family. Hope to see you soon!
How we do barbecue
Steel Smokin’ BBQ serves authentic smoked BBQ that will even knock the socks off of grandma! Our 3 step process guarantees delight:
All wood smoke
Unlike many BBQ joints, Steele Smokin uses only all-wood smoke when preparing meat.
- No chemicals
- No charcoal
- No lighter fluid
No frozen meat. Quality cuts.
We use only fresh, never frozen meat.
Only the highest quality cuts are selected and used in our recipes. For example, our Texas Brisket is Black Angus 1855 – the finest money can buy. Our ribs are the same: Memphis dry rub on only the best St. Louis Cuts
3 day process
Our meats are:
- Brined 24 hours
- Hand rubbed 24 hours
- In the smoker for 18+ hours
Steele Smokin’ smokes BBQ fresh daily for up to 18 hours over wood. This time consuming process may give the meat a pink tinge called a “Smoke-Ring”. This is an indicator of authentic BBQ.
Our exclusive process guarantees we only prepare lip smacking, knock you out of your chair good food! How amazing does that sound?
Our menu includes: