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Meet Terrance Smith of Smith Spot BBQ in Central Hub

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Today we’d like to introduce you to Terrance Smith.

Thanks for sharing your story with us Terrance. So, let’s start at the beginning and we can move on from there.
I started cooking in the courtyard of Hubble Hall at Texas A&M Commerce University, located in Commerce, Texas. I was a starving college student so in the offseason of football, I’d go visit my parents and take the chicken out of their freezer. When my home visits came to an end I always knew my folks would give me a few bucks.

So, before hitting Highway 30 I would stop by Sack N Save because they always had cheap meat. I promise you could get about 50 drumsticks for 3.48 cents. I begin to barter plates of lemon pepper chicken in exchange for toiletries and other survival necessities required to live. I always felt like an auctioneer. ” Anybody wanna taste some lemon pepper chicken?!? I have two drums for some toilet paper, I have four drums for toothpaste!! Sold to the sociology major in the back…

After graduation and my professional football pursuit came to a close I began to realize that I had developed a passion for cooking good ole BBQ! At the time my career goals were football first. If that didn’t work I’d start cooking and if that didn’t work I become a professional fisherman. So as for now, it looks as if being a pro fisherman is on the backburner. In the summer of 2007, at a family BBQ event, my mother‘s best friend said, “Terrance you should sell your BBQ at events and festivals – this is the best BBQ I have ever tasted!” I replied, “That sounds like fun, but I only have this little 3 ft vertical smoker!” “Also, what should I call my business?” As everyone pondered over a business name, my nine-year-old nephew “Garfield” said, that’s easy, call it “Smith Spot” Duh!

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has been an interesting road and I’m still enjoying the road trip. There many different obstacles but I can break my obstacles down into two groups. Everyday cook and business obstacles. Some of the challenges and questions I face with everyday cooking include; is my wood seasoned at its best potential, is it too much moisture in the air affecting the fire temps, did I trim enough fat to allow the hickory to flavor the meat, will I have enough time to let the meat rest in order for the skin to tighten and ensure the brisket is moist?

These are all things that will ruin your entire LIFE if you don’t get it right. Before I transition to the second obstacle let me offer some education on “seasoned wood”. Some of the readers might not be familiar with that term and honestly, I wasn’t at first either. Basically seasoned wood is cooking wood that has been cut and allowed to properly dry out over time to burn. When I had my 1st event a guy asked me if my wood was seasoned and if not he had a wood vendor for me. I told him yes, of course, I have seasoned wood, Thanks for the offer. I walked off and said under my breath; what in the world is seasoned wood?! I better start seasoning my wood so I begin to start seasoning my wood with Lawry Season Salt. There, now my wood is seasoned lol smh.

Back to obstacles… Some of my past business obstacles were seeking finances, equipment, determining locations or which events to enter. I have made some good choices and some lessons learned. In 2008 I was in a rough spot all around. I entered an event with promises that I would be the only BBQ vendor. I pull up to the event and behold I only see BBQ vendors! It was so smoky out there that I was certain the fire marshal was going to shut us down.

I was depending on this event for gas to get back home and to have funds to purchase more food for the next day. I stayed for 30min and sold 1 sammich. I made it back to my apartment on gas fumes, a defeated spirit, financially worried and an eviction notice on my door. Trust! The struggle was real but I never let the thought of quitting cross my mind. I walked back down my apartment stairs, stood by The Ghost (my BBQ trailer) and sold my product in the parking lot of my apartment. Sold Out!! Keep pushing and keep cooking…

Smith Spot BBQ – what should we know? What do you guys do best? What sets you apart from the competition?
My business has transitioned into a family business and I need to thank my people. My father, Terry Smith who we call 2nd shift. You will see him at the Dallas Farmers Market after 1:30 when church lets out. My mama Odell Smith who is awesome at what she does. She will draw you in with the conversation and a sample for sure. My sister Kieva who is responsible for the Kool-Aid! Be sure to come out and get a glass. Two things that she does well. Making Kool-Aid and sell homes. Finally, my nephew Garfield who you will meet once the weather warms up again. Also, thanking the Most High God for giving me a talent and an opportunity to be apart of Voyage Dallas.

I specialize in smoked meats but the President of the operation is defiantly the Brisket and the 1st lady is Lady Mel. I smoke my brisket for about 18 hours with my house made rub called ” Magic Dust”. Magic Dust is the greatest magician of all time because it always makes the food disappear off my customer’s plate. I feel like my brisket allows my menu to be nontraditional and creative. I make a variety of sammich’s, nachos, different styles of tacos, baked potato (B.B. King), Miggida Mac Daddy (mac n cheese). The number one selling sammich is ” Lady Mel”. A grilled cheese brisket sammich on Texas Toast w green onions. I need to pause for a minute… I just got juicy mouthed. This sammich usually attracts a lot of attention when I begin to create it. Be sure to come out and try it!

I’m mostly proud of the environment Smith Spot BBQ wanted to set is happening. I strive for the feeling to be a place where you can be yourself, get a good laugh, and elite BBQ. The joy of going to a family backyard BBQ, hearing some old school music and dancing while all works of people come together to enjoy a bite to eat. The experience of the tongue palate breakdancing once so my flavors introduce themselves. When my customers leave I want them to feel happy, full and satisfied in all categories.

What sets Smith Spot BBQ apart from others is my family. I’m not referring to my immediate family but my customers. Once you come in line and order you become family. We all have busy schedules but if you took the time to come eat at Smith Spot when you could have been anywhere else in the world. I appreciate that and you’re family.

If you had to go back in time and start over, would you have done anything differently?
I probably would have sold cereal lol. Just kidding… Smoking meat is very demanding and takes a toll on you. Loading pounds of wood in the trailers, carrying case after case of brisket weighing 70 plus pounds, stoking the wood with ash and fire flying in your face with no sleep.

However, I love it and wouldn’t have done anything differently. My path is my path and this is the one that I chose so I’ll embrace my decisions. I have learned so much from being created of the dust. Falling down and getting back up time and time again. A man has to be appreciative of his wins and losses.

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