Johnson's BBQ Shack

A decade ago two brothers began smoking whole turkeys for Thanksgiving dinner. We prepared the first dinner using a Coleman electric smoker with nearly no knowledge of smoking meats. Starting the turkey around midnight, and allowing it to cook throughout the night, we used this as an excuse to have a few beers. Fortunately, the smoked turkey was a hit and so began the years and tradition of smoked turkey for Thanksgiving and other holidays. Quickly, we gained experience smoking other meats for summer outings, parties, and other small events. Over the years we have experimented with many variations of dry rubs and eventually, developed a dry rub we now use on most of our meats. We use local shagbark hickory wood. With our experiences gained in fourteen years of slow and low heat smoking meats, developing our rub, and honing our skills we are proud to be cooking in a custom built Nolen’s Rotisserie Smoker and look forward to have the opportunity to bring our product to our customers or serve you in our 3 restaurants located in Bargersville, IN and Greenwood, IN.