Patty on a Pasture
An 8oz Smoked Beef Chuck Patty, on a bed of Tomatoes, Lettuce and Coleslaw as the side. Add some Bacon and Cheddar, and top with our BBQ Sauces at your table. So Good!
Pulled Pork Grilled Cheese Sandwich
Double Smoked Cheddar, Cheddar, Pulled Pork and your choice of BBQ Sauce, between two slices of Grilled Sourdough! Amazing!
French Onion Beef Sandwich
Grilled Sourdough, topped with Double Smoked Cheddar, Smoked Beef Brisket, Drunken Onion/Mushrooms and Shredded Parmesan, Open Face. So Amazing!
Wholly Cow Burger
Hickory Smoked 8oz Beef Chuck Burger topped with 4oz of our Amazing Beef Brisket & Drunken Mushroom/Onions. This Burger will definitely leave you with a smile on your face!
Back Burger
Topped with 4 slices of our house made back bacon, this 8oz Beef Chuck Burger is sure to please!
Smoked Portabello Mushroom Burger
For the vegetarians, why not try our Amazing Smoked Portabello Mushroom Burger?
Montreal Smoked Meat Sandwich
Every Friday lunch we offer our amazing MSM Sandwich which takes us 17 Days to make. Order yours today and see for yourself!
Cow Meats Pig Sandwich
Our Pulled Pork Sandwich & our Beef Brisket Sandwich all under one bun. People love it!
Pig on a Patty
4oz of Pulled Pork on top of 2 pieces of house cured Back Bacon on top of an 8oz house made and smoked Beef Chuck Patty. Mouth watering? Come in and try for yourself!
Maximum Beef Buster Challenge
Complete this 3lb challenge in under 10 minutes and free. Plus you will be the first ever to do so. Are you up for the challenge?
Featured On “You Gotta Eat Here”
TheSmoke was selected by the producers of the Food Network show “You Gotta Eat Here!”. Comedian and host of the show John Catucci and the film crew spent 2 days here, filming in the kitchen and in the dining area, tasting food and interviewing customers. They were filming for an episode of season 4, which
Best BBQ in YFM Magazine
TheSmoke was named Best BBQ in the summer edition of Your Foodservice Manager magazine. To View the magazine, please go to yfmonline.ca. Have fun with your meat. That’s Cam Dyment’s secret recipe. Dyment’s a foodie with marketing and sales savvy, whose passion for meat led him to open TheSmoke, a family-friendly 82-seat restaurant (and 28-seat
Rib and Wing Combo
Pick either a 1/2 or 1/3 Rack of our Smoked Pork Back Ribs, and a Pound of our Smoked Wings! Yum!
Grilled Triple Cheese Sandwich
Nothing says comfort Food like a Grilled Cheese Sandwich. Try our Grilled Triple Cheese Sandwich. Three Slices of Grilled Sourdough, with 4 slices of Cheddar and 1/4 pound of Double Smoked Cheddar. Add some Bacon! Why Not?
Poutine Burger
An 8oz Smoked Beef Chuck Burger on Bearnaise Butter, topped with Chipped Fries, Cheddar Cheese Curds and our Mac Sauce.
TheSmoke Club
A Whole Boneless Skinless Smoked Chicken Breast, House Made Maple Bacon, Double Smoked Cheddar, Lettuce, Tomato and Chipotle Mayo on Grilled Sourdough Bread.
Dining and the Arts Feature
For Cam Dyment, barbequing as a hobby turned into a passion when he discovered the Traeger smoker. He followed his passion in opening TheSmoke Restaurant at 498 First Street, Collingwood, in December of 2012. It’s the only one of its kind in Ontario. Through YouTube he is known as The Georgian Chef and has created
A Taste of the Town 2013
TheSmoke received The Peoples Choice Award at this event after serving 600 guests with Pulled Pork Shooters, Smoked Trout Canapés and Smoked Balls of Meat. Presented by the Rotary Club of Collingwood South Georgian Bay, A Taste of the Town is South Georgian Bay’s best-known culinary event. The $125 ticket got them access to “tastes” from 22 of
Zoomer Magazine Feature
COLLINGWOOD When you think barbecue joint, what comes to mind? Likely the holy trinity of slow cooking: tangy pulled pork, juicy rack of ribs and fatty beef brisket. For sides, requisite slaw, fries and beans. All washed down with the only beverage designed for such a joyful mess: beer – and the hoppier the better.
City Bites Magazine Feature
From poutine to banana ice cream, nothing escapes Cam Dyment’s smoker. Cam Dyment had a dream. The amateur chef had pretty much perfected his homesmoking techniques, and decided it was time to open a BBQ joint, which he surely did this past December in Collingwood. This isn’t your usual “macho” BBQ joint—this is a sleek, comfortable,