Pitmaster Intelligence

The Back 40 Log

Deep-dive insights on live-wood smoking, brine-fermentation physics, and advanced culinary pairings.

Food Truck Log

The Smoke Box Lives: Our Food Truck Journey to Curve Lake

By James Mousseau 3 min read

The Back 40 Smoke Box has a new home! How we transitioned our original mobile food truck to Curve Lake First Nation while launching our downtown Peterborough Smoke House.

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Smokehouse Press

The Back 40 Named Grand Finalist in PtboCanada Culinary Showdown!

By Darby Mousseau 3 min read

We are incredibly honored! PtboCanada has officially named The Back 40 Smokehouse as a grand finalist in the city's ultimate culinary championship.

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Community Love

Local Legends: Inside Peterborough's Reddit and Yelp BBQ Recommendations

By Darby Mousseau 3 min read

The local verdict is in! Read how community members on Reddit, Yelp, and Restaurant Guru rank The Back 40 Smokehouse as their go-to smokehouse in Peterborough.

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Smokehouse Press

Kawartha411 Feature: Local Couple Lights a Fire in Bobcaygeon

By James Mousseau 3 min read

Our origin story! Read how Kawartha411 highlighted our journey from a 100-acre Bobcaygeon farm experiment to a hot-sauce firestorm.

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Smokehouse Press

The Peterborough Examiner: Partnering to Bring Smokehouse BBQ to Bobcaygeon

By James Mousseau 3 min read

Exciting local partnerships! The Peterborough Examiner covered how we joined forces with Graz Restobar to offer our wood-smoked BBQ seven days a week.

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Market Log

The Lakefield Farmers Market: Crafting Connections Across Ontario

By James Mousseau 3 min read

From our farm to your local market! How our weekend booth at the Lakefield Farmers Market helped us grow Sweet Whiskey Heat into a Canada-wide sensation.

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Food Truck Log

The Sobeys Corner Days: Reminiscing Our Fenelon Falls Food Truck Roots

By James Mousseau 3 min read

Where it all started on wheels! Looking back at our original mobile food truck days in the Sobeys parking lot in Fenelon Falls, Ontario.

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Hot Sauce Craft

The Art of Wood-Fermented Heat: Sourcing & Fermenting Scotch Bonnets

By James Mousseau 4 min read

An inside look at our 100-acre Bobcaygeon farm, where we harvest and brine-ferment scotch bonnet peppers to create our Sweet Whiskey Heat.

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Smokehouse Science

Low & Slow: Why Offset Wood-Smoking Beats Gas & Pellet Grills

By Darby Mousseau 5 min read

The physics of offset smoking. Why real hickory and applewood logs create a superior bark, tender smoke ring, and rich flavor compared to automated grills.

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Smokehouse Pairings

Whiskey & Wings: Pairing Pitmaster Flavors

By James Mousseau 3 min read

Unlock the ultimate pitmaster flavor combinations by matching our wood-smoked chicken wings with signature hot sauces and local Ontario craft beer.

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