Concept only.No pit, no brisket, not yet.Here's the idea

Inside a hangar turned barbecue joint at sunset: steel trusses, string lights, long communal tables of people eating, trays of brisket and ribs in the foreground, and a small airplane parked in the open hangar door

ON THE FIELD · NEW SMYRNA BEACH MUNICIPAL · EVB

Low and slow. Like your approach.

Barbecue out of a hangar. Florida oak, fourteen hours, sliced to order on butcher paper. Taxi up, eat, go home heavy.

The Menu Flying In

Named for the one place a pilot never wants to end up. Ours is the good kind of smoke.

FLORIDA OAK///NO SAUCE REQUIRED///SOLD BY WEIGHT///GONE WHEN IT'S GONE

TODAY: [WHAT'S LEFT]

THE PIT

Wood, time, and nothing clever.

One offset smoker, split oak, and a pit crew that starts before the tower opens. There is no oven finishing anything back there.

The hangar at dusk with the door rolled open, warm light inside, split oak stacked against the wall, and a smoker on a trailer beside the entrance

Fourteen hours

Brisket goes on at four in the afternoon and comes off when it's ready, not when we'd like it to be.

Florida oak and citrus wood

Split and stacked against the hangar wall. You'll smell it on final.

Sold by the pound

Order by weight at the counter, carried to the table on a tray. No plates, no pretending.

When it's gone, it's gone

We cook a set amount every day. Show up late and you get what's left, which is usually beans and an apology.

THE MENU

Cleared to Eat

Prices are for a restaurant that doesn't exist yet. Meat is sold by weight and runs out most days by mid-afternoon.

By the Pound

Ordered at the counter, sliced to order, weighed in front of you.

Max Gross Brisketsold out daily$32 / lb
Florida oak, fourteen hours, black bark and a half inch of rendered fat cap. Lean or moist — moist is the right answer.
Final Approach Ribs$30 / lb
St. Louis cut spares, glazed at the end so they pull clean without falling apart. Half or full rack.
Go-Around Pulled Pork$24 / lb
Whole shoulder pulled by hand, bark mixed back through, never chopped fine.
Smoke On The Field Sausage$22 / lb
Coarse-ground beef and pork links with datil pepper, snappy casing, straight off the pit.
Half Bird VFR Chicken$16 / half
Brined overnight, smoked over citrus wood, skin crisped on the hot side.
Turkey, Direct$26 / lb
Whole breast, brined and basted in butter. The one the doctor lets you order.

Trays & Sandwiches

For people who'd rather not do math at a counter.

The Smoking Hole Tray$78
A half pound each of brisket, ribs, pork and sausage, three sides, pickles, onions and a stack of white bread. Feeds three, or two pilots.
Short Final Brisket Sandwich$17
Chopped brisket ends on a toasted bun with slaw and pickles. The one we eat ourselves.
Chocks Out Pork Sandwich$14
Pulled pork, vinegar slaw, soft bun. Sauce optional and on the table.
Two Meat Plate$26
Pick two, a quarter pound each, with two sides and bread.
Student Pilot Plate$11
Crew 12 and under: pork or chicken, one side, and a pair of plastic wings.
Ramp Sampler$21
Two ribs, two ounces each of brisket and sausage. For the passenger who says they aren't hungry.

Ballast

Sides, $5 each, or three with any plate.

Density Altitude Mac$5
Baked, heavy, crusted on top. It will affect your climb performance.
Ramp Beans$5
Pinto beans simmered with brisket burnt ends and a little datil heat.
Swamp Cabbage Slaw$5
Hearts of palm and cabbage, vinegar dressed, no mayonnaise anywhere near it.
Zellwood Corn$5
Central Florida sweet corn, grilled in the husk. Summer only, and worth waiting for.
Skillet Cornbread$5
Cast iron, bacon fat, honey butter on the side.
Collards$5
Slow cooked with smoked turkey. The broth is the point.

Sweets & Fuel

Dessert, tea, and something cold for whoever isn't flying.

Deadstick Banana Pudding$8
Vanilla wafers, real custard, no instant anything. Served in a cup you can carry.
Peach Cobbler$8
Georgia peaches in season, biscuit top, vanilla ice cream if you ask.
Sterile Cockpit TeaFree for PIC
Bottomless sweet tea or unsweet. Flying out today? Show us your logbook and it's on the house.
Chocks In Taps$6–9
Rotating Volusia and Brevard beer. For passengers, drivers, and pilots who are done for the day.
Root Beer, Bottled$4
Cold, glass, and good with brisket.
Coffee$3
For the crew on the first leg out. Strong, black, no apologies.

BOTTLE TO THROTTLE.We'll happily card your passengers. We'll happily not serve the pilot.

FLY IN · DRIVE IN

The best $100 brisket in Florida.

1Land at New Smyrna Beach Municipal (EVB). Check the chart supplement and current NOTAMs before you go.
2Taxi to [TRANSIENT PARKING / FBO NAME]. Tell them you're here for barbecue.
3Walk [X] minutes to the hangar with the smoke coming out of it. Order at the counter.

Hours

Wednesday – Saturday[11am until sold out]
Sunday[11am until sold out]
Monday & TuesdayClosed. The pit's cold.

Find Us

[STREET ADDRESS], New Smyrna Beach, FL

[PHONE] · smokingholebbq.com

Flying club, fly-in breakfast, or a group of eight or more? Call ahead and we'll hold meat back for you, which is the only time we ever do.

THE PLACE

What it looks like

Nobody has eaten here. These are pictures of an idea.

Rules of the Pit

We sell by weight.

Order at the counter, watch it get sliced, carry the tray yourself.

When it's gone, it's gone.

No holding brisket back for later. Later is tomorrow.

Sauce lives on the table.

Not on the meat. Try it naked first, then do whatever you want.

Bottle to throttle.

The tea is free for the pilot. The FARs are not optional.

Butcher paper is a plate.

So is the tray. Napkins are a suggestion.

Be kind to the counter crew.

They've been up since three in the morning with the pit.

OUR STORY

A pilot, a hangar, and a pit that runs all night.

Sixteen years in restaurants, most of them with a tray in my hand. Thirty more in the air.

A smoking hole is what pilots call the place nobody wants to end up. It seemed like a fair name for a barbecue joint in a hangar, and it turns out the smoke is the only thing the two have in common.

An old hangar, the door rolled open to the ramp, a pit going all night, and an airplane parked twenty feet from the table. Opening someday.

WHAT THIS IS

A restaurant that doesn't exist. Yet.

Smoking Hole BBQ is a restaurant concept, not a restaurant. There is no pit, no address and no brisket. Nothing here is open for business, and if you fly to New Smyrna Beach looking for it you will find a very ordinary afternoon and no smoke at all.

It was dreamed up by a professional pilot who spent sixteen years in restaurants, most of them carrying a tray, and the next thirty in the air. A smoking hole is what pilots call the place nobody wants to end up. It seemed like a fair name for a barbecue joint in a hangar, and smoke is the only thing the two have in common.

The menu, the prices and the rules of the pit are real intentions rather than real offerings. If it ever opens, it will look a lot like this page.

Want to hear about it if it ever becomes real? Email [YOUR EMAIL].