THE CRAFT

Real barbecue cannot be rushed. At Decker, every cut is cooked over wood, tended by hand and served fresh from the pit. The result is smoke you can smell, bark you can see and flavour you can taste.

Heart of the house
From first fire to first slice

At the centre of Decker is our four-metre A.N. Bewley offset smoker, built in Texas and brought to Singapore.

Wood burns in a separate firebox, sending heat and smoke slowly through the chamber. It is an old-school method that demands patience, precision and someone watching the fire throughout the day.

LONG BEFORE THE FIRST TABLE FILLS, THE FIRE IS LIT.

Brisket, ribs, turkey and house-made sausages cook low and slow for up to 12 hours, developing a dark bark, deep smoke ring and pull-apart tenderness. Once ready, they are rested, sliced fresh and sent straight to the table.