Texas-made Smokers, a Steady Shipment of Oak, and Something the Pitmaster Calls “Meat Candy”—Inside Smoke on the Water, Salisbury’s New Craft Barbecue Destination

Pulling up to Smoke on the Water, a new craft BBQ restaurant in Salisbury from the team behind Peabody’s Big Pig Barbecue Catering, you immediately notice the crave-worthy aroma from the post oak smoke emanating from the restaurant’s smokehouse. The aroma is just the beginning of the immersive smokehouse experience that Smoke on the Water offers diners. Chris LaBella, a Lynnfield native and owner of Big Pig, teamed up with Chris Newberry, Big Pig’s director of operations, to open Smoke on the Water. An extensive 13-month renovation of the property included constructing a smokehouse and adding a sun porch. The two serve as cofounders, an

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Texas-made Smokers, a Steady Shipment of Oak, and Something the Pitmaster Calls “Meat Candy”—Inside Smoke on the Water, Salisbury’s New Craft Barbecue Destination

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