Chef holding cup

He launched Smoke late last year, hanging elementary-school pictures of the staff on what he calls the “grandma wall” and building a backyard smoke house: a concrete shack with a 1905 Franklin cast-iron stove bought on Craigslist for $250. He slowly smokes cured pork jowl over pecan wood and serves thin slices of the luscious meat as an appetizer with as many pickled ingredients as possible, including house-made half-sour pickles, pickled