Hardwood firecraft
Macro captures from daily service along the pass. We cook over live coals beside an olive-drab Willys, searing undercut beef and sealing heritage clay vessels.
— Pitmaster discipline
Continuous fat basting prevents flareups from burning the meat, locking rich tallow and mountain oak smoke deep into every grain of undercut beef.
Tonight's pit fires burn
Daily skewer editions and burger rations sell out before dusk. Secure your takeaway allotment online for scheduled pickup at Timber Pass.