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Two pitmasters in their late thirties, he with a beard and she with rolled-up sleeves, in canvas aprons beside their black smoker trailer with a stack of split oak, evening light

Home/About us

03:00The stall

About us

Two pitmasters, two smokers and a workshop in Voorbeeldstad that always smells a little of smoke.

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Where are we in the night? 03:00, the stall.

It started with three failed briskets.

In 2016 there was one home-welded smoker in Hessel's back garden, where three briskets failed. Now we drive around the region with two smokers. And every piece of meat still goes into the smoker the evening before.

Hessel Overbeek was a cook in a grill restaurant. In 2016 he and a neighbour welded his first smoker together from an old oil drum. The first brisket was tough. The second dry. The third burnt. The fourth he ate with friends in the garden, and they asked whether he'd do it at their party too.

Karlijn Geerts grew up behind the counter of her father's butcher's shop. She chooses the meat, makes the salads and sauces and keeps an eye on the planning. Hessel tends the fire at night.

“You can't rush the fire. The meat decides when it's done. That's why we always start the evening before.”Hessel Overbeek, pitmaster
Two pitmasters in their late thirties, he with a beard and she with rolled-up sleeves, in canvas aprons beside their black smoker trailer with a stack of split oak, evening light
Hessel and Karlijn with De Walvis.
14 hoursbrisket on oak
2smokers on the road
20 – 300guests per party

Our two smokers

De Walvis

1,900 litres · offset · home-welded in 2019

Made from a retired propane tank. It holds sixteen briskets. She comes along to weddings and company parties, and gets through about a cubic metre of oak in a night.

Kleine Willem

500 litres · offset · since 2016

Hessel's first smoker, refurbished twice since. He comes along to garden parties of up to 60 guests and is at every workshop.

How we work, from request to carving.

  1. 1Tell usWhen, where, for how many people. A few lines is enough.
  2. 2ProposalOne working day later, a menu priced per guest.
  3. 3TastingFor more than 80 guests you first come for a Friday tasting at the workshop.
  4. 4SmokingThe evening before your party the meat goes into the smoker.
  5. 5CarvingWe carve for your guests and clear everything up afterwards.

Who we buy from

Meat

From Slagerij Meulenbelt in Voorbeeldstad. Beef brisket from cows in the polder, pigs from a farmer we know. Karlijn collects it herself.

Wood

Oak from a nearby estate, dried for two years. Apple and cherry prunings from a fruit grower. Never briquettes with glue.

Bread

Sourdough and cornbread from Bakkerij De Korenaar, who bake for us on the morning of your party.

Request a BBQ