Food Truck Spotlight
Big Dog Smokehouse brings BBQ to Canada
Owner Michael Anderson of the food truck Big Dog Smokehouse & BBQ aims to bring the taste of the South to the Canadian Rockies.
November 18, 2024 by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator
BBQ is a staple of the American diet, but it isn't as well known across the border in Canada. Owner Michael Anderson of the food truck Big Dog Smokehouse & BBQ aims to bring the taste of the South to the Canadian Rockies. Read more below.
Owners
Michael Anderson
Date Founded
07/2021
Location
Canmore, Alberta Canada
How many trucks do you operate under this brand?
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One.
How did you come up with the name?
My dog — Tank loves the camera! He also loves the smoked meats.
We live in an area where dogs are welcome and are everywhere. So, when I named my food truck I was reaching out to the dog lovers in our community.
What prompted you to start a food truck?
I am originally from the United States where BBQ is common. Here in Canada, when you mention BBQ, people think of hamburgers and hot dogs. There really isn't a BBQ culture here like there is in the states. So, I wanted to bring a little Southern BBQ to the Canadian Rockies.
What's on your food truck menu? Why did you choose this cuisine?
We hickory smoke our Ribs, mesquite smoke our pulled pork and offer some of the best smoked wings you can get your hands on. We also have a really good mac & cheese. Our signature item is called Tank's Smokie. It is a hickory smoked mild Italian sausage topped with pulled pork and house-made cheese sauce.
Do you make all the food on the truck or do you use home-based kitchen or commissary space?
We make all our own rubs, smoke all of our meats and make all of our own sauces. We are a scratch-based food truck that offers real food.
What's the best part of being a food truck operator?
The best part is sharing the BBQ we create with people who have never had it. In our part of the world, there are very few options for good smoked meats. So, when you get the first-time customers who come back and tell you they have never had food like that and how much they loved it, it makes your day!
What's the worst part of operating a food truck?
It gets cold up here! The weather is difficult to manage, so we have insulated our truck to run later in the season.
What lessons have you learned since launching the truck?
I think as a food truck owner you have to understand that anything can go wrong on any given day. You have to be flexible and willing to fix anything that pops up.
Is there anything you would have done differently at the start?
No, I did a ton of research and took my truck to a mechanic prior to purchase. I sourced a great local company for the wrap job and it all seemed pretty seamless.
Any tips/advice to others thinking of launching a food truck?
Have a theme — don't just name your truck something random. What you serve needs to be in your name.
Do you have any anecdotes about running a food truck — any unique interactions or special events you've been booked at?
We have served guests in the middle of the woods, on the side of a mountain and along a river. This season we started branching out to offer weddings. This will bring us to the next level and some interesting locations.
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About Bradley Cooper
