I’ve always had a passion for cooking.

My culinary journey started back in high school, when I pursued my first restaurant job. Once I got a taste of the industry I was hooked. 15 years later, I’ve worked every position in the kitchen, and under some of the best chefs in the city.

Along my culinary journey, I landed at Steel and Rye in Milton, where I happened to meet the love of my life, Breanna. After a few years of living in the city together, we decided it was a good time to put down some roots. We bought a house on the South Shore in my wife’s hometown of Marshfield. Over the past couple of years our family has grown by two rescue pups and our wonderful son (junior pit master in training). 

After being an executive chef for a few years, I’ve decided to take a step forward in my professional career in starting my own business. Throughout my career in the restaurant industry I’ve always enjoyed scratch cooking, slow smoking meat, and the feeling I get when I bring family and friends together for a good time.

My first smoker was an electric masterbuilt smoker, no bigger than a mini fridge. These days I’ve upgraded to a 3,000lb, 12ft, steel reverse flow smoker, built in Guntersville, Alabama.

Al’s BBQ is here to smoke up your next event with soulful start to finish food.