The Black Wolf Smokehouse

We are a Southern Style BBQ Smokehouse. Known for our fall off the bone ribs, flavourful brisket, and unbelievable pulled pork. We also provide a wide variety of options that will please just about anyone.

The Black Wolf SmokehouseThe Black Wolf Smokehouse in Orangeville is a Southern Style BBQ Smokehouse known for our fall of the bone ribs, flavourful brisket, and unbelievable pulled pork!

Using the tried and tested Hot Smoking method. The prolonged smoking process yields a complex flavor development, but it also requires careful work to do correctly. Most of our signature menu items require 24 hours of loving labor to prepare. It starts with 12 hours of marinating followed by a 10 to 14 hour smoke and cooking time to yield the immense flavors that are experienced. We welcome you with a warm inviting atmosphere.

Join us Friday and Saturday nights for live music.

Services

  • Licensed: Yes
  • Outdoor/Patio Dining: Yes
  • Kitchen Open Late: Yes
  • Delivery: No
  • Vegetarian Options: Yes
  • Bookable Room: Yes
  • Take out: Yes
  • Accessible: Yes
  • Catering: Yes
  • WIFI: No
  • Live Music: Yes

Hours

Tuesday 11:30AM to 11:00PM
Wednesday 11:30AM to 11:00PM
Thursday 11:30AM to 12:00PM
Friday 11:30AM to 1:00PM
Saturday 11:30AM to 1:00PM
Sunday 11:30AM to 8:30PM

Days Closed

Monday

Payment Options

Debit / Visa / MasterCard / Discover / Cash

Contact Information

139 Broadway
Orangeville, ON
L9W 1K2

(519) 941-1313

Related Stories

Chef Paul J. Dickson: “I like a bit of a challenge. I stick to it and find my own ways of cooking.” Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017 | Tralee Pearce | Cooking with...

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

Related Recipes

Cured and smoked salmon. Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite. Photo by Pete Paterson. Styling Jane Fellowes.

Cured and Smoked Salmon

Jun 21, 2017 | Tralee Pearce | Main Dishes

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

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