About
Hello, my name is Marcel. I am the owner & operator of Burton SmokeHouse. I started this company back in 2015, with just a simple hobby of cooking in the backyard. Started off as a hobby, and slowly grew into a well known BBQ establishment. We specialize in Texas bbq, with our own spin on modern cooking. I recently move from Philadelphia to Summerville SC, so I’m looking to see what the south have to offer.
Highlights
Payment methods
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos
Reviews
Sybil T.
Frequently asked questions
What is your typical process for working with a new customer?
Designing a custom menu, that's fits they budget, and needs. Being completely open for changes, and offers great ideas to experience an awesome outcome. Provide any samples, regarding any food change, to fulfill the clients expectations.
What education and/or training do you have that relates to your work?
The last 7 years I have been, and currently continue to be a student of mastering BBQ. My passion started from a backyard hobby, and grew into an successful BBQ catering business.
Do you have a standard pricing system for your services? If so, please share the details here.
Do to the price change in certain food items, we base our pricing solely off what the client preferres at his/her event. However, we work with all our clients so that the stress of food cost isn't preventing a wonderful experience.
How did you get started in this business?
It started with cooking for a friends birhtday party. I was placed incharge of grilling the foods, and setting up the event for a buffet style setting. I looked on YouTube for different ways to make foods on the grill, and the seed of Smoking Foods was planeted. For 7 years, I have taught and trained on Briskets, Ribs, Chicken, Fish, etc.
What types of customers have you worked with?
We catered for a diversity of different clients for events, from cooking for Birthday parties, Graduations, Baby Showers, Office Party, Retirement Parties, and even a few Weddings.
Describe a recent event you are fond of.
This past September, we catered a office party for an entire company. Over 350 people have praised us on the lovly turn out. Event was booked for servers, but my wife and I stayed to serve buffet style, and allowed the employees have they Briskets sliced to order.
What advice would you give a customer looking to hire a pro in your area of expertise?
I would say already have in mind the food you would like to have, and the budget you would like to spend. Keep aware the cost of service, if you are adding onto your list. Do research on the business your hiring, and be open minded to adjustments.