Unforgettable Flavors
Exquisite custom smoked meats for any occasion
We’ve delighted our customers with delicious food and exceptional service. Let us turn your event into an unforgettable experience.
People love the experience of succulent yet unpretentious smoked meat as part of their meal, but it is hard to find a welcoming venue at an affordable price to make the experience worthwhile.
Iverson Smokehouse solves that problem by providing an alternative to disappointing restaurant experiences in the form of a catered meat dish that can be the centerpiece of anyone's meal at home. Circling back to love, people love good food, love to cook their own specialty dishes, and appreciate the specialty dishes of others!
Iverson Smokehouse appreciates these same things, and has built a reputation of commitment to quality in the preparation of smoked meats.
Whether you are a seasoned aficionado of traditional BBQ or are in search of someone who knows how to cook your wild game, if you are a head-of-household in search of affordable everyday meal options, or your group is celebrating a special occasion, you can count on Iverson Smokehouse to make your order uniquely yours.
Trust is on the table, because Iverson cares.
The Man Behind The Meats
From a childhood spent under the tutelage of grandparents and parents who needed him to help put food on his large family's table, "Junior" learned to work hard, and he learned to cook. Under the watchful eyes of his father Willis Iverson, Senior, and grandfather "Mister Daniel" Floyd, both pit-masters in their own right, he was taught the foodways they had learned from their ancestors' journey through enslavement in the Deep South.
Following in his father's footsteps at the age of 18, he worked hard in the railroad industry for 42 years, but cooking remained the passion to which he devoted himself. By the time he retired from the railroad, his reputation as a cook was well-known everywhere he has lived, worked, or has family.
Willis also realized that his mis-education and socialization in the segregated Deep South had robbed him of meaningful knowledge of self and identity. He noticed that the traditional Southern African-American foods could be prepared more healthfully. He began to study the intersection of culture and health via his passion, foodways.
What he has discovered is that from West African babbake to the barbicu of the West Indies, from South American barbacoa to authentic southern-style barbeque methods, he relies upon the training and traditions of his personal heritage, as well as his knowledge of ancestral and modern foodways, to inform his passion for cooking so he can bring the authentic experience of custom smoked meats to the table at affordable prices.
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Hence, Willis cooks with an unmatched devotion to the care and well-being of all who partake.
Here's what it looks like when it is time for Willis to do a cook: first, he cleans. Everything. Again, because cleaning is happening throughout the cook. Lots of water and cleaning supplies! Then, depending on the orders, meat prep, whether it be trimming fat, detailing cuts, brining, marinating, or rubbing the meats. Firing up the pits involves deciding what cook method to use for each cut of meat, whether the pellet smoker, the wood smoker, or the propane smoker. Monitoring temperatures, both pit and internal meat temperature, is crucial. Timing the various elements of a cook is also crucial, as, for example, some meats require rest time out of the heat before slicing and packaging. A typical cook might take three nights and four days of labor-intensive work from start to delivery of the final, delectable product.
