The Heart of the Kitchen: How Pig in a Pickle's Custom J&R Smokers from Texas Define BBQ Success
Stories from Behind the Smoke: Why Professional BBQ Equipment Makes All the Difference
For the past decade, Scott has been coming to the Corte Madera location for his fatty brisket every week, sometimes 3 or 4 times a week. He travels for work trying BBQ everywhere he goes and if you ask him, “Pig in a Pickle is the best he’s had in the Bay Area.” When he asked about their smokers, they realized maybe they don’t talk enough about how all this tasty BBQ is orchestrated?
While Pig in a Pickle maintains a relaxed, approachable atmosphere, their commitment to thorough research and strategic decision-making behind the scenes is what really sets them apart. There is some serious thought that goes into every single one of Pig in a Pickle’s decisions. One (or three rather) that started with a decision Chef Damon made years ago. Three magnificent custom smokers are part of the Pig in a Pickle family, built by J&R Manufacturing in Mesquite, Texas, the same company that's been crafting the world's finest commercial smokers since 1974.
Pig in a Pickle’s J&R custom made smoker for their flagship restaurant in Corte Madera, photo by Pig in a Pickle
How Chef Damon Selects Professional BBQ Equipment
“You can have the (Brandt Family Farm’s) brisket and the perfect California White Oak (from Bear Bottom Farms,) but without the right smoker, you're doing those premium ingredients a disservice,” says Chef Damon.
That's why when it came time to outfit their kitchens, Chef Damon didn't settle for just any commercial smoker. After careful consideration, he went straight to the source of BBQ excellence: J&R Manufacturing, the Texas company that's been crafting top-quality commercial smokers that ship to all 50 states and over 50 countries worldwide.
J&R logo, photo from J&R
Why J&R Manufacturing Texas Smokers Lead the Industry
J&R Manufacturing was founded by Mike Higgins, a chemical engineer, and H.E. Finley, a mechanical engineer, who joined forces and families nearly forty years ago in Mesquite, Texas. What started in a little dirt floor shop in Cedar Hill, Texas has grown into one of the most popular smoker manufacturers in the country, with most of their growth happening simply by word of mouth.
Chef Damon and his Oyler, photo by Pig in a Pickle
Here’s the deal about professional smoking: it's not just about the cut of meat, wood and time. If you don’t have the right equipment, it’s all for naught.
With J&R's commercial smokers, they use heavy gauge steel and thick refractory linings that have been field tested over the last 30 years, so they are built to last. The Oyler series features a unique air control system and easy-to-use thermostatic control to maintain temperatures, allowing units to be left unattended from the time the evening Meat Cutter leaves at 11pm until the morning Bakers arrive at 7am to check the smoker and start making the day’s dough. For a restaurant serving hundreds of customers daily, this reliability isn't just convenient—it's essential.
How Rotisserie Smokers Create Perfect BBQ Consistency
J&R's internal rotating rotisserie design achieves consistent smoke on a variety of meats. Picture this: as your brisket slowly rotates inside the smoker, it's constantly self-basting, with drippings circulating to create that perfect bark Pig in a Pickle is known for. Live coals can last for up to 72 hours inside, ensuring the fire only must be started once, keeping the heat in without disruption.
Smoked organic humanely handled meats, photo by Pig in a Pickle
What truly sets J&R apart is their commitment to safety and certification. Mike Higgins recalls: "One thing that really sets us apart is the UL and NSF listings. That was one of first really good decisions. We decided from the start to get listed". The Oyler was the first of its kind to receive an Underwriter's Laboratories (UL) Listing for safety, including a "zero clearance to combustibles" specification.
Quality Smokers Define Restaurant BBQ Success
Just like their pursuit of stone-ground cornmeal from Logan TurnPike Mill in Georgia, or the perfect heirloom bean (stay tuned), Chef Damon's selection of J&R smokers reflects their restaurant's core philosophy: never compromise on quality, even when it means going the extra mile.
J&R's fire & smoke philosophy is the same deeply rooted one that inspires some of the world's finest chefs, pitmasters, and restaurateurs. This isn't just marketing speak—it's a shared commitment to authenticity that you can taste in every bite.
Whether they’re catering a wedding for 200 or serving lunch to a busy weekday crowd, their J&R smokers deliver the same exceptional results every time. The first person in line gets the same perfect brisket as the last person served—that's the Pig in a Pickle promise, made possible by professional-grade equipment.
Chef Damon, quality control, photo by Pig in a Pickle
J&R's Diamond Plate Design: Built for Durability
J&R's distinctive diamond plating pattern has been their signature since 1974, when the first Oylers were built with diamond plating. Walk into their kitchen and you'll immediately spot these beautiful (maybe a little loved, currently) workhorses— where each pit a true work of art with unmistakable diamond-plate style and decades-long durability.
J&R's experts understand the critical significance of flavor. From designing their commercial smokers to developing enhancements and upgrades, they prioritize achieving the perfect blend of flavor, texture, and tenderness. This obsession with perfection mirrors that of Chef Damon.
Why BBQ Professionals Choose J&R Smokers
Much like Pig in a Pickle, J&R's growth has simply been by word of mouth, and they haven't done much advertising because their own reputation just naturally propagates itself. J&R's legendary durability is a testament to quality, with early models still producing exceptional barbecue decades later. These aren't just smokers—they're long-term partners in their culinary journey.
What Makes Award-Winning BBQ: Equipment + Ingredients
Next time you visit Pig in a Pickle and taste that perfect bark on their brisket or the smoky depth in their pulled pork, remember great BBQ is the result of countless careful decisions. From the ranch where their beef is raised to the mill where their cornmeal is ground, and yes, to the factory floor in Mesquite, Texas where their smokers are built by hand.
For those serious about barbecue, the Oyler is an indispensable and efficient asset and will keep customers coming back for more. That's not just J&R's promise—it's their experience every single day.
Taste Professional BBQ at Pig in a Pickle North Bay Locations
Want to taste what happens when uncompromising standards meet exceptional equipment? Visit Pig in a Pickle at one of our North Bay locations. Every bite tells the story of careful sourcing, professional-grade equipment, and a commitment to BBQ excellence that starts with the best smokers money can buy.
After all, when you're creating memories for families, celebrating corporate milestones, and marking life's special moments with food, you need equipment you can trust. J&R smokers aren't just cooking food—they're helping Pig in a Pickle build relationships, one perfectly smoked brisket at a time.
Ready to experience the difference that professional-grade BBQ makes? Click to learn more about Pig in a Pickle’s catering services, or stop by their locations in the North Bay: Corte Madera or Emeryville. Taste the Texas tradition, made possible by the finest smokers in the world.
Written by KP @ KPCopy