Pieces of split hickory tumble into the bottom of the smoker. On the racks above, chefs lay on freshly trimmed cuts of meat?including beef brisket, pork shoulder, and tenderloin?to braise for up to 12 hours in the velvety smoke. A veteran of the pipe-fabrication business who builds his own smokers in his spare time, Steve Ohman knew what he wanted when shopping for his two commercial smokers, which have anchored Stone Mill BBQ and Steakhouse since it opened in 2003.
But other aspects of the restaurant also bear his personal stamp. All of the menu's meats and seafood come spiced in Ohman's own blend of seasonings, and he built the restaurant's wood tables from scratch with the help of his wife and kids. The restaurant's rustic yet elegant decor of exposed wooden trusses, split-log furnishings, and a wagon-wheel-turned-chandelier complement the main dining space's stone double fireplace.