The room is a proper pub: dark-wood bar, bottle shelves, big screens on live sport, an upstairs room for slow meals. Under it all is the smoker — BBQ smoked and cooked on site, pizzas with smoky toppings, and a retail shelf of homemade chilli sauces.
Regulars come for the sport and stay for the food: Tuesday wings, afternoon happy hour, and sauce bottles named Habanero, Texas Moonshine and Scorpion's Tail.


