The BBQ Shak & New Hampshire Smokehouse
599 NH-104
New Hampton, NH 03256
Mrs. TVWB and I were passing through New Hampshire in October 2025 and got a hankerin' for some barbecue. We came across The BBQ Shak (that's not a typo) which appears to be a seasonally operated, semi-permanent food trailer situation. It looked quirky and cobbled together and a little bit janky, but we thought it was worth a try.
The guy running the place, whose name I think was Scott Buitta, appeared to be a one-man show, doing it all by himself. Like the place, he, too, was quirky and very talkative, and we got into some spirited conversations about regional styles of barbecue, the ins and outs of competition barbecue, and much more as I watched him preparing other orders before ours.
We ordered a brisket sandwich to cut in half and share, and knowing this, he used a larger roll and piled on the meat. It was a good sandwich, but not great. One of the things I noticed is that, at least for some of the meats (not sure about the brisket, though), he did not hold the meat at serving temperature, rather he placed cold meat in a skillet and heated it with some sauce before serving. Not the best approach, I think, but perhaps understandable depending on his volume of business.
Anyway, not every stop for barbecue on the road can be fabulous, but the regulars stopping by for Styrofoam boxes chock-full of meat and sides seemed happy and friendly with the owner, so good for them and for The BBQ Shak.
I neglected to take a photo of our sandwich, but here are some photos of the place.
599 NH-104
New Hampton, NH 03256
Bbq Shak - New Hampshire Smoke House
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bbqshak.company.site
Mrs. TVWB and I were passing through New Hampshire in October 2025 and got a hankerin' for some barbecue. We came across The BBQ Shak (that's not a typo) which appears to be a seasonally operated, semi-permanent food trailer situation. It looked quirky and cobbled together and a little bit janky, but we thought it was worth a try.
The guy running the place, whose name I think was Scott Buitta, appeared to be a one-man show, doing it all by himself. Like the place, he, too, was quirky and very talkative, and we got into some spirited conversations about regional styles of barbecue, the ins and outs of competition barbecue, and much more as I watched him preparing other orders before ours.
We ordered a brisket sandwich to cut in half and share, and knowing this, he used a larger roll and piled on the meat. It was a good sandwich, but not great. One of the things I noticed is that, at least for some of the meats (not sure about the brisket, though), he did not hold the meat at serving temperature, rather he placed cold meat in a skillet and heated it with some sauce before serving. Not the best approach, I think, but perhaps understandable depending on his volume of business.
Anyway, not every stop for barbecue on the road can be fabulous, but the regulars stopping by for Styrofoam boxes chock-full of meat and sides seemed happy and friendly with the owner, so good for them and for The BBQ Shak.
I neglected to take a photo of our sandwich, but here are some photos of the place.
