The History of Pulled Pork

Pit Stop Smokehouse in Westmoreland, NH has the best pulled pork in all of New England! You have to try our Pulled Pork Sandwich!   Piled high on a grilled bulky roll and served with your choice of BBQ sauce, chips or french fries and slaw, this sandwich will have you saying mmm’ mmm’ good!


Have you ever wondered where smoked and pulled pork or the idea of smoked or pulled pork started?   The process of smoking pork was created when the Spanish settlers first arrived in the United States. They watched natives building a smoky fire underneath their game, and took notice of how the process kept bugs away and preserved the meat. This is said to be the first known barbecue process. Over time, the process evolved, with the migration of Africans and Europeans to the South. Pigs became a main source of meat for people in the Southern colonies, due to their cheap price tag and easy maintenance.

Plantation owners would release pigs into the woods to graze for months knowing that they could be easily hunted when food supplies were low. These pigs were semi-wild and a bit tough when roasted, but all parts of the pig were kept and consumed.

Over time, the pig became a proud staple of southerners, and more care was taken to fatten and marble the pig. The southerners did not export pigs to the north, so these marbled swine became an exclusive food source to the south.

Festivals and other gatherings were scheduled around the slaughtering of the semi-wild pigs and roastings. The traditional Southern BBQ grew out of these gatherings.

The festivals, church picnics, political rallies, plantation gatherings and more were the places to get your good ole’ southern BBQ! BBQ was not a food of the upper class, nor was it something to be looked down upon. In fact, it was a unifier. It brought together all economic and social classes in one huge social gathering.

Many think that the term “pulled pork” comes from when  you “pull the pork” apart when it is done and properly BBQ’ed…right?  Not Quite!  After the pigs were roasted at the festivals, church picnics, rallies and gatherings, the slaves were given the cheap, tough cuts to prepare.  This tender, fatty, and flavorful meat is usually made with pork shoulder (sometimes referred to as pork butt, Boston shoulder, or picnic shoulder).

The slaves learned to slow cook these cuts over coals. The slaves were typically so hungry that they would “pull the pork” off of the coals when the meat was done and could easily be pulled away from the roast.  That is where the term “pulled pork” began!

Don’t hesitate to come on over to Pit Stop Smokehouse and give our Pulled Pork Sandwich a good ole’ try!

Good Ole’ Fried Pickles

Both a southern and local favorite, our sour pickles dipped in a spicy beer batter, deep fried and served with smoked Chipotle mayo are a big hit around here at Pit Stop Smokehouse!


Fried Pickles Appr Nev er tried one of these bad boys? Well one bite into one of these delicious, crunchy appetizers and you will be hooked!  Fried pickles are exactly what you think!  Deep fried pickle spears or slices and dipped into a chipotle mayo or blue cheese dressing and you have yourself a delicious treat! This crunchy goodness was created back in 1963 in Arkansas by Bernell Austin who owned the Duchess Drive-in. The drive in was located across the street from the Atkins Pickle Plant and Austin wanted to attract more business to the area using a recipe with pickles!

There are many different variations of the deep fried pickle!  From spicy  jalapeno to buffalo chicken flavor! It’s all in what you like and if you decide to make your own, the combinations of flavors is endless!  Below we have added a deep fried pickle recipe.   It may easier to come to Pit Stop Smokehouse and enjoy ours first before diving into the recipe below!

You can make your own deep fried pickles at home with this easy recipe:

1 cup of milk

1 egg (beaten)

3 ½ cups all-purpose flour

¾ teaspoon salt

¾ teaspoon pepper

1 quart vegetable oil for deep-frying

1 large jar of dill pickle spears or slices

In small bowl, mix together the milk & beaten egg, salt & pepper

Heat oil to 350 degrees F in a deep fryer or deep skillet.  Dip pickle spears or slices into the egg/milk mixture, then into the flour and place the pickles carefully into the hot oil.

Fry the pickles until they float to the surface and are golden brown.

Place on paper towels to drain.

You can dip your pickles in chipotle mayonnaise, ranch dressing, horseradish, ketchup, or any other condiment of your choice!

We know after having tried one of our fried pickles at Pit Stop Smokehouse, you will be smacking your lips for more of this southern deep fried deliciousness!

Three Menu Items You Must Try At Pit Stop Smokehouse!

The smell of the smoker flows through the air and brings locals and out-of-towner’s back for more Pit Stop yumminess time and time again!  What is it about our causal smokehouse restaurant that everyone raves about?

The answer is easy of course!  The hand rubbed and slow smoked meats are by far the best in the Monadnock region.  Pair those meats with our delicious homemade sides and you are in for one awesome meal!

There are three menu times you must try when visiting our restaurant:

  1. Smokehouse BBQ Ribs – smoked low with your choice of BBQ sauce and served with two sides. Pitstop Smokehouse Restaurant, 1041 Rt 12, Westmoreland, New Hampshire, 03467


  1. Half Chicken which is hand rubbed with our own seasonings, slow smoked and glazed to perfection.  Served with your choice of two sides and BBQ sauce.

BBQ Chicken

  1. The Texas Crash – slow smoked brisket, piled high on a grilled bulky roll and topped with cheddar cheese and baked beans, Fritos and your choice of BBQ sauce.  Served with chips or French fries and our delicious slaw!

Don’t forget to start your visit off with one of our smoking good starters that are sure to please!

Visiting the Monadnock Region

Planning a trip this summer to the beautiful states of New Hampshire or Vermont?  There are an abundance of things to do in the area and don’t forget to put Pit Stop Smokehouse on your list of restaurants to eat at!

The most popular attraction in the area is the Mount Monadnock with climbing, hiking, picnicking, camping and skiing in the winter months!  This beautiful mountain which has a 3,165 ft summit has 40 acres of trails. Once reaching the summit you can see for 100 miles which includes six New England states!

mount monadnock

You can enjoy one of the many state and federal parks in the area some of our favorites are:

Bear Den Natural Area (Gilsum, NH).  An easy walk to ancient glacial pot holes.

Chesterfield Gorge State Park (Chesterfield, NH)  – A ¾ mile trail that is an easy hike with picnic area.

Greenfield State Park (Greenfield, NH) – Located on Otter lake with swimming, picnic areas and a campground.

Rhododendron State Park (Fitzwilliam, NH) – this beautiful park has 16 acres of blooming wild Rhododendrons in mid-July.

A neat place to visit is Terrapin Glass in Jeffrey, NH where you can tour the studio, take a glassblowing class or watch free demonstrations.


Put on those shopping shoes and shop to your hearts content at:

Antiques & Collectibles Mall of New England in Greenville, NH.  There is something for everyone!

Frye’s Measure Mill in Wilton, NH offers country furnishings, art and collectibles.

Hannah Grimes Marketplace in Keene, NH sells items made in New Hampshire such as jewelery, pottery, soap, baskets and specialty foods.

Peterboro Basket Company in Peterborough, NH has a great variety of baskets and gift ideas.

If you’re a covered bridge enthusiast, our area has some of the most beautiful covered bridges in New England!  For a complete list of covered bridges go to:

After all of your days activities, stop in at Pit Stop Smokehouse and enjoy the best BBQ in New England!

Types of Smokers

Smoking is the process of flavoring, cooking or preserving meat or fish by exposing it to smoke from smoldering wood.  Having a smoker is wonderful!

You can now have meat or fish that is cooked just right without the creosote, soot and ash.  If you’re in the market to buy a smoker, below are the different types of smokers to get you going on your Smokin’ good food!

Each of the below smokers have advantages and disadvantages. It’s best to do your research thoroughly and buy the smoker that best fits your budget and liking!

Offset SmokerOffset Smokers:  This type is the most common type of smoker that you will see around. It is usually cylindrical in shape with a smaller fire box at the end usually attached to the bottom of the smoker.  A small fire is started in the fire box which has tight air control.  The heat and smoke from the fire box is drawn through a pipe into the cooking chamber.  There is an exhaust vent on the top of the cooking chamber.

Upright Drum Smoker:  This smoker is an upright steel drum of varying sizes with a basket to hold charcoal near the bottom and a cooking rack or racks near the top. Air is controlled through an air intake at the bottom of the drum.Upright Smoker

Vertical Water Smoker:  This is a variation of the Upright Drum.  It uses wood or charcoal for heat and smoke.  This smoker has a water bowl between the fire and the cooking racks which maintains smoking temperatures.  The water vapor and smoke condense together and adds flavor to the food.Vertical Water Smoker

Propane Smoker:  A propane smoker has a more controlled smoking environment.  The heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.  The steel box has some holes on the top of the box only.  This starves the heated wood of oxygen and smokes instead of burning.

Propane Smoker

Smoke Box method:  The smoke box method uses a two box system. A firebox and a cooking box.  The heat and smoke from the fire box exits into the cooking box where it is used to cook and smoke the meat.Smokebox



Commercial SmokerCommercial Smoke House:  The commercial smoke houses are made from stainless steel.  The smoking generator uses friction, an electric coil or a small flame to ignite sawdust on demand.  Heat from the steam coils or gas flames is balanced with live stream or water sprays to control the temperature and humidity

Don’t forget when purchasing a smoker to get a high quality thermometer.  If you buy a smoker with a separate fire box on the side, then you will need to buy two thermometers that are placed at grate level in both the fire box and the smoking chamber. Temperatures inside both the fire box and the smoking chamber can vary as much as 50 degrees!   Have fun on your search for the perfect smoker and enjoy delicious BBQ once again!


Spring has arrived and with it some fun outside events to attend in the area!  Visit Pit Stop Smokehouse to fill your bellies before or after these fun events!  From our Smokin’ Starters to our Race Ready Pizzas, we are here for you!Pitstop Smokehouse bbq restaurant Westmoreland New Hampshire

Enjoy the beautiful month of May and all these great areas of New Hampshire and Vermont have to offer!

May 15, 2016 – Mudslinger Season Opener – Monadnock Speedway, Winchester, NH – $10 adults, $5 kids (13-18) and under 12 is FREE


May 21, 2016 – Children and the Arts Festival 9am-3pm , Peterborough, NH.  Chalk art, giant puppets, dancing, art.


May 21, 2016 – NECCA Flying Trapeze, Brattleboro, VT  – Flying trapeze fun for the entire family!  $5 per swing.


Late May, 2016 – Friendly Farm opens with 5 acres of animals, picnic spaces and family fun!


Smoking Meat? Say What?

Pit Stop Smokehouse2We love our smoker here at Pit Stop Smokehouse and thought you’d all love to read the history of smoking meats!

Smoking meat and fish started centuries ago as far back as cavemen times!  Caves lacked chimneys and these caves could become very smoky when they lit their fires. Over time, the early cavemen would hang their meat and fish up to dry and noticed that the meat and fish hung in the smokiest areas of the caves had a better taste and were better preserved.  Smoking meat and fish during these times was done mostly to preserve the meats rather than adding flavor.

Smoking methods that have been passed down through the generations are still in use today all over the world.  In Medieval Europe, when an animal was slaughtered, much of the meat was smoked to preserve it.  Some folks had actual smokehouses where they hung, salted and smoked their meat.  Smokehouses were a small enclosed shelter that a fire can be kept smoldering for weeks.   The less affluent would hang their meat high above their hearth or fireplace at night and after putting ashes on the embers, it would produce a very smoky environment.  Meat that was smoked overnight in homes had to be eaten right away and even shared with neighbors as in the 18th century it with no refrigeration, meat would go bad quickly especially in the summer.  The best time of year to slaughter and smoke meat was in the winter.

In modern times, smoking meat is done more for flavor than preserving!

Smoking meat is not always easy and a first timer can easily create meats that are very bitter in taste. Creosote is white in appearance and formed on the meat after there is too much air flow which causes too hot of a fire that spreads too fast.  Creosote gives off the bitter flavor.   When burning wood in your smoker, you have to keep in mind that there are different types of woods that give different flavors.  You also have to account for the amount of wood, fire, air and moisture in the air and the wood!   Color is key.  You want to see a thin blue smoke coming out of the exhaust vent or stack and the chamber temperature should be between 180 and 250 degrees, more so near 225 degrees for best results!

There are many types of smoking; cold smoking, hot smoking and smoke roasting! Along with the different types of smoking now a days, there are different types of smokers which we will get too in another blog.

Here at Pit Stop Smokehouse, we have the art of smoking meats fine-tuned and down to a science.  Hands down there’s no better place in all of NH for good ole’ fashion BBQ and smoked meats!

Some of the delicious meals that are hand rubbed and slow smoked here at Pit Stop Smokehouse are:

Smokehouse BBQ Ribs

BBQ ribs smoked slow and basted with your choice of BBQ sauce. Served with your choice of 2 sides

Pulled Pork or Chicken Sandwich

Our meats are smoked low and slow and piled high on a grilled bulky roll and served with your choice of BBQ sauce, chips or french fries and slaw

Smoked Brisket Sandwich

Mouth watering smoked brisket piled on a grilled bulky roll and served with your choice of BBQ sauce, chips or french fires and slaw

The Texas Crash

Low and slow smoked brisket piled on a grilled bulky and topped with cheddar cheese and baked beans, Fritos and your choice of BBQ sauce served with chips or french fries and slaw

Half Chicken

Hand rubbed with our own seasonings, slow smoked and glazed to perfection. Served with your choice of two sides and BBQ sauce

The Intimidator

Eat it all if you dare and if you do – get a Pit Stop Smokehouse t-shirt (no help at the table) 1/2 chicken ribs, and pulled pork sliders, two sides, corn bread and good luck!

The Tailgaters

Almost like being at your favorite sporting event or back yard BBQ! A combination of three choices – ribs, wings and your choice of pulled pork or chicken, smoked sausage or brisket and choice of two sides

So what are ya’ll waiting for? We are smoking up some delicious foods and looking forward to serving you all soon!  Bon appetit’ and enjoy the feast!

What is BBQ?


In order to understand why Pit Stop Smokehouse in Westmoreland, NH totally rocks “The Q” we need to explain what Barbecue is, and why it’s so darn good.

Barbecue is one of those words that can be used in so many ways. You can have friends over for a barbecue or, you are cooking dinner on the barbecue. But at Pitstop Smokehouse BBQ in Westmoreland, the word “Barbecue” is more than a method of cooking, it’s a tradition and lifestyle for owner Dennis Chamberlin. But that’s another story…

pitstop-bbq-new-hampshire-01First, and most important, let’s define barbecue as a method of cooking. In the Northeast, when the term “barbecuing” is used, it’s in the manner of having friends over and throwing some sort of meat on the barbecue, usually burgers, dogs and steaks. While a “barbecue” is being used, more often than not, the food being cooked is directly over the embers. This, technically speaking, is “grilling”, and there is absolutely nothing wrong with that, except it’s not really “barbecuing”Barbecuing is all about “low and slow”. Low temperatures (typically between 200 and 250 degrees) and a long period of time. And when we say slow, we mean like 8-12 hours on the average. The reason for “low and slow” is that this allows a normally tough piece of meat to become a moist and tender culinary delight. “Low and Slow” breaks down the connective tissue, and melts away the fat. It’s that simple. When you are enjoying our “Texas Crash” sandwich on Friday, just know that we started that brisket as early as Tuesday or Wednesday so that you can have it for lunch on Friday. There is no such thing as a “rush job” when it comes to any of our delicious BBQ.

pit-stop-bbq-new-hampshire-002Okay, so now you know “low and slow”. The first step is prepping the meat. On the ribs, you are taking the membrane on the bone side off, so you get max penetration of your spices and helping to tenderize the meat. On a brisket, it’s ensuring the right amount of fat is trimmed off. The next step in a great BBQ starts with a marinade, but not the liquid marinade that most people think. In BBQ, it’s all about “The Rub”. “The Rub” consists of a variety of dry spices mixed together, and rubbed onto the meat at least 24 hours prior to going on/in the “Q”. This is the primary form of spicing. A good rub combines sweet, savory and spicy, all in one, and is the reason why barbecue is an explosion of all good things yummy. A good rub will have spices like garlic, chili, brown sugar and many other ( and no, we will not divulge our dry rub, cuz it’s a family secret that has been passed down) spices. Dry rubs will vary based on the region and style of barbecue as well.

Next up is the actual “cooking”. This is as important as the rub. We told you about “low and slow”. Now comes the third critical component. Smoke. Just like ”the rub”, the type of wood used is both regional, and varies by the type of meat used. In Texas BBQ, it’s mesquite. Carolina pulled pork, its hickory. In many cases, it’s a blend. Fruitwoods like apple, cherry and pear are awesome on poultry and fish. Oak and pecan are also prevalent in blends and used on beef and pork. Once you have the rub done, temperature set, and meat in the smoker/barbecue, start your day of chores, shopping and yard work. Remember to check the temperature on a regular basis. Oh, and here’s another little hint. DO NOT OPEN THE SMOKER UP EVERY HOUR TO CHECK HOW AWESOME YOUR MEAT LOOKS. You lose heat, and low temperatures are tough to maintain, and even worse, you lose your smoke. Reality is that you can take years to master your style and blends. Or you can take the easy way out. Just come to The Pitstop Smokehouse BBQ Restaurant in Westmoreland, New Hampshire and let us do the work, and you enjoy the eats…

cropped-Front.jpgPit Stop Smokehouse
1041 Route 12
Westmoreland, NH 03467
(603) 399-9010

The Pitstop Smokehouse BBQ Restaurant also does catering, so if you need to contact us, just “click here“!


Pitstop Smokehouse BBQ is a family restaurant located within 20 miles of Keene, Chesterfield, Walpole, and Surry, New Hampshire, and offers online ordering as well as catering for special events and office parties


Is BBQ Healthy?

You may have seen in the news “how BBQ meats can cause cancer”, and like all things, you have to look at the facts, rather than a 30 second sound bite run by the local news stations on a slow news day. If you search the Internet, and then read the reports, then you get a much better understanding of the topic.

First off, what is it that raises the concerns? The primary concern is the level of heterocyclic amines (HCA) in “barbecued” meat, and here is why I say it’s a case of mistaken identity. HCA’s are formed when meat ( both pork and beef) are cooked at INTENSE or HIGH heat. As a matter of fact, one of the suggestions on reducing the levels of HCA’s is TO SLOW COOK YOUR MEAT AT TEMPERATURES LESS THAN 300 DEGREES. As we have previously learned, REAL BBQ is done low and slow, at temperatures between 200 and 275 degrees. Hmmmm….

Another tip they give is to cut off the “burnt” pieces. They also mention that this is “the best part”. Let’s define the difference between “burnt” when it comes to grilling and that of REAL BBQ. When you grill at high temperatures, burnt is burnt. You cut it off because it tastes like charcoal. “Burnt” is a term in BBQ, but it is not the result of excessive heat. A good “Char or ‘Burnt tips” in BBQ is due to the combination of the smoke, and the sugars used in a rub or mop carmelizing. If there is any doubt as to the difference, take a piece of steak with some fat on it, and grill it at 600 degrees until it is black and “charred”. Then take a piece of brisket or the end of a rib that has been cooked low and slow at 250 degrees and try it…case closed.

One of the reasons people grill is because when you “sear” the meat, you keep the juices in. This absolutely true. Once you get the hang of grilling, you also can distinguish between rare and medium by touch. That’s all great, but you also end up with a juicy, medium rare cheap and tough cut of meat. The best way to determine the “doneness” of a piece of meat is by internal temperature. You can still do a juicy, medium rare cut of beef, make it tender and juicy by traditional BBQ. And by doing it this way, you avoid the high temperatures that cause those nasty HCA’s.

Although this is just my opinion and I am know Phd’ed research scientist, but the evidence is pretty clear to this laymen. HCA’s are formed by GRILLING meats at a high temperature. The recommended way to cook meats is at temperatures less than 300 degrees for an extended period of time. Pretty sure that’s what real BBQ is. Maybe those gas grills should carry a warning from the Surgeon General….

The Pitstop Smokehouse BBQ Restaurant also does catering, so if you need to contact us, just “click here“!

Pitstop Smokehouse BBQ Restaurant

1041 Rt 12

Westmoreland, New Hampshire, 03467


Pitstop Smokehouse BBQ is a family restaurant located within 20 miles of Keene, Chesterfield, Walpole, and Surry, New Hampshire, and offers online ordering as well as catering for special events and office parties


It’s All About The Brisket

Pitstop Smokehouse bbq restaurant Westmoreland New Hampshire 03467

When it comes to Barbecue, two cuts of meat come to mind. Ribs and brisket. Why? Because there are so many things you can do with them. “Dry” and “wet” style goes equally well.  But mastery of either cut is something that comes with experience. The right balance of rub, consistent temperature, smoke and time are all critical. You have to be able to balance all of these. This is why we take great pride in ALL of our foods, but being able to consistently master the brisket is one that we take the most pride in, and here is why.

The brisket is one tough cut of meat. Both figuratively and literally. It is not a consistent size like ribs. It is a tough cut in general. Some pieces have too much fat, some barely enough. FYI, fat content is important for maintaining  moisture, and enhancing flavor. Don’t worry though. The whole process of BBQ’ing renders the fat off, and anything BBQ is inherently safer that grilled. Needless to say, making a brisket that is moist, tender, and full of flavor is always a challenge. Here at the Pitstop Smokehouse BBQ Restaurant, we take pride in ours. We trim the brisket, making sure there is enough fat to get the job done.  During the barbecue process, we do take the “cap” off, so that we can ensure that we get the proper smoke penetration.  And when we pull these beauties out ( usually after 9 – 12 hours) the “bark” is just amazing. As we slice them, you can see the smoke penetration. But, wait, there’s more! Instead of force-feeding you some unknown bottled sauce like the chain restaurants do, you get to choose your own from our fresh made house sauces. You can choose from the following:

  • Original BBQ
  • Buffalo BBQ
  • Carolina Mustard Vinegar Sauce
  • Smoked Chipotle
  • Teriyaki Basil
  • Honey Garlic

The Pitstop Smokehouse BBQ Restaurant also does catering, so if you need to contact us, just “click here“!

Pitstop Smokehouse BBQ Restaurant

1041 Rt 12

Westmoreland, New Hampshire, 03467


Pitstop Smokehouse BBQ is a family restaurant located within 20 miles of Keene, Chesterfield, Walpole, and Surry, New Hampshire, and offers online ordering as well as catering for special events and office parties