Anchored
Wood BBQ

About the Pit

Anchored Wood BBQ started long before it had a name. It grew out of California coastal roots, camping trips, cooking over open flame, feeding friends and family, faith, and learning that some of the best meals happen outside around smoke, fire, and folding chairs.

The style today pulls from all over: California backyard barbecue, Central Texas low-and-slow influence, Santa Maria-style cooking, Asian and coastal fusion inspiration, live-fire grilling, seafood, cast iron, Blackstone flat tops, pellet smokers, reverse flow pits, and whatever setup gets the job done. Current rigs include a well-used Master Forge offset stick burner, 24-inch and 36-inch Blackstones for home and travel cooking, and a Pit Boss pellet smoker for the set-it-and-forget-it demands of a busy family. From cooking on a tiny 10-inch grill for a crowd to running a full trailer smoker for large events, adaptability is part of the style.

The goal has never really been competition barbecue or perfectionism. It is hospitality. Food with character, strong seasoning, smoke, balanced heat, and meals built to bring people together without becoming overly complicated or pretentious.

First Recipe

Start with the house tri-tip rub: a savory, balanced blend designed for red oak, white oak, post oak, pellet smokers, grills, and even the oven when needed.

• Built for roughly 3–4 lbs of tri-tip
• Garlic-forward, peppery, smoky, and balanced
• Finished with proper slicing for the full experience