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
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
For the second year in a row, TheSmoke received The Peoples Choice Award at this event after serving over 500 guests with Beef Brisket Shooters, Smoked Banana Ice Cream and Bourbon Ice Cream. Presented by the Rotary Club of Collingwood South Georgian Bay, A Taste of the Town is South Georgian Bay’s best-known culinary event.
You know when a place offers sandwiches with names like bacon-weave loaf of meat, cow meats pig, and smoked balls of meat, they must take their meat pretty seriously. All the better for guests of The Smoke bbq in Collingwood. This casual eatery has the usual southern offerings, but their real claim to fame is
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
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
Cam Dyment, Owner and Chef of TheSmoke, competed in the Blue Mountain KCBS (Kansas City Barbeque Society) BBQ Competition. His team won 2nd in Beef Brisket, 2nd in Chicken, 1st in Pork and became the 2013 Grand Champion. Very impressive since this was his first time entering a competition and they were up against some
You know when a place offers sandwiches with names like bacon-weave loaf of meat, cow meats pig, and smoked balls of meat, that they must take their meat pretty seriously. This holds true for their brunch, with pulled pork pancakes with Jack Daniels maple syrup, beef brisket frittata, and their housemade cornbread cakes with back
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.
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,