BBQ pit builders · Parkhill, Ontario
We design and fabricate offset smokers and live-fire equipment for backyard cooks, restaurants, caterers and serious pitmasters. Real hardwood. Real steel. Built by hand, just outside Parkhill.
The line-up
Every pit here is one we've actually built. The Small Block comes one way, built right. Everything bigger, pick a starting point — then we make it yours.
Commercial-pit know-how, sized for the backyard. ¼″ steel throughout, about 800 lb of it.
$4,900 CAD + HST · Explore
Skid-mounted offsets built on reclaimed propane tanks, from 250 gallons up to the 22-foot 1,000.
Explore
House-built trailers with wood storage — single axle, tandem, or a full BBQ joint on wheels.
Explore
Direct-heat pits, live-fire tables and the campfire cook pit. Cook over the coals, not beside them.
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Air ride. Patina. Hand-painted pinstripes. '59 Caddy tail lights. Tell us what you're cooking for.
ExploreThe Small Block · 94 gallons
We built commercial pits for years and kept saying "no" to backyard cooks. The Small Block is what happened when we stopped saying no: everything we learned on the big pits, in ¼″ steel, about 800 lb of it.
Standard build, sold as shown: no modifications, upgrades or custom finishes.
Why Bog Line
Aesthetics are VERY important to us. But they come second. Here's the order we build in.
Every design starts in AutoCAD, with math. Cook-chamber volume is the baseline, and everything else — firebox, throat, stack — is a calculated amount from there. Function first.
AutoCAD · math · volume first
Reclaimed propane tanks for cook chambers, ¼″ plate where it counts, frames braked flat over a shim so they stay flat after welding. We overbuild on purpose.
¼″ steel · overbuilt
The smooth, rounded inside of a tank moves air properly. Our throat-and-baffle layout cuts the fire's line of sight, so the whole grate is usable — not just the far end.
Airflow · even heat · clean burn
Every pitmaster, backyard and BBQ business is different. There's a baseline package for each size — then we build it around how you cook. Patina, pinstripes, air ride: your call.
Size · layout · finish
Up close
This is why a Bog Line costs more than a box-store smoker — and why you'll hand it down instead of hauling it to the curb.
“When you finish a smoker … it's a piece of art.” — Nick Ince, CBC London Morning
From the shop
Service clubs, caterers, pit rooms and one very low C10. A few of the builds we're proudest of.
Built to work
These aren't garage ornaments. They feed service-club dinners, veterans' fundraisers and a Texas-grade pit room in Shakespeare.
A 1,000-gallon offset for John in Tillsonburg — built to help a service club feed more than 800 people at a sitting.
The Tillsonburg Shrine Club runs a Pork Dinner that feeds over 800 people. That is a lot of pork shoulder, and it needs a pit that doesn't flinch.
The full buildJon from Battlefield BBQ traded in his 500 to upgrade to this 1,000-gallon.
Jon runs pop-up fundraisers for Canadian veterans and often feeds 600+ people. Doubling the cook chamber is how you keep up with that.
The full buildDelivering this direct-heat pit to the Holy Smokes pit room felt like we left Canada and landed in Texas.
Direct heat means cooking right over the coals — fast, loud and full of flavour. This pit went into the Holy Smokes BBQ pit room in Shakespeare, Ontario.
The full buildWord gets around
Heard on CBC. Featured on the Under Seasoned BBQ Show. And here's what people are saying.
Live from the floor
Nothing under the torch right now. Next build fires up soon.
1,000-gallon offset × 3 + Live Fire Table
500-gallon skid
Direct heat pit
750 gallon trailered unit
Build list updated Oct 5, 2026
Bog Line Smoke Show
Our BBQ festival in Parkhill brings pitmasters, custom smokers, a hot-rod and bike show, live music and a kids zone together — and the money goes to North Middlesex schools.
$33,000
Raised for local schools at the last show
@bog.line · 25K followers
Start here
Tell us what you're cooking, who you're feeding and where the pit's going. We'll talk barbecue all damn day.
