FS Food Group founder Frank Scibelli traveled to several locations in North Carolina, South Carolina, Texas, Kansas City, Mo., Memphis, Tenn. and Florida to learn from pit masters and gain inspiration for
Midwood Smokehouse's menu.

Scibelli credits food writer Robb Walsh, a James Beard Foundation award winner, as an invaluable resource for the concept. Walsh helped guide Scibelli through Houston as he learned the secrets that will make Midwood Smokehouse a landmark restaurant in Charlotte. Especially influential was Levi Goode of Goode Company,
one of the premier culinary destinations for mesquite smoked barbecue in Texas. Other prominent restaurants that inspired the development of Midwood Smokehouse include Neely's Bar-B-Que in Memphis, Tenn.,
Allen & Son in Chapel Hill, N.C. and Angelos Bar-B-Que in Fort Worth, Texas.

The smoker is a custom built, wood burning, computer controlled model. The smoker does not utilize natural gas or electricity to generate heat or smoke. Midwood Smokehouse burns hardwood hickory logs 24 hours a day. 7 days a week. We smoke all during the day to produce the freshest product possible.

We employ a seasoned pit master to oversee the seasoning and smoking of our products. All of our pork and chicken is hand pulled to produce the moist and flavorful flavor that we demand.