A "For Rent" sign on a small frame house in Kennesaw was the inspiration for Chic Dillard to get out of other people's restaurants and start his own. The 30-year industry veteran had racked up credentials consulting and opening restaurants for outfits such as Barnacles and Fat Matt's Rib Shack, but was ready to be his own boss.

"After running multiple locations and working with 300 employees, it seemed like a good idea to do it myself, as opposed to having to train and follow up with other people," Dillard said.

Renee Brock/special (ENLARGE)
There's just enough barbecue sauce for flavor in the pulled pork, here served with a side of potato salad.
Renee Brock/special (ENLARGE)
The rotating dessert selection at Big Shanty Smokehouse might include cherry pie.
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So whom did he immediately hire? His wife, Sissy, and daughter Shannon. "They have a ton of experience in this business themselves," he said.

The family recently opened Big Shanty Smokehouse in the cozy location that last housed Buckhead Burrito Grill. The biggest change they made was building a frame, tin-roofed smokehouse out back where all the meat is cooked over hickory wood.

"We could have done a variety of concepts, but this place seemed perfect for barbecue," Dillard said. "It's very small and quaint, but with a nice-sized patio with picnic tables."

Short and sweet

The aroma emanating from the smokehouse has been the only advertising to pull people in, said Dillard with a laugh. "In just a few weeks, we already have people eating with us three or four times a week."

Inside, there are tables for about 30 diners to sit down to the simple menu of main dishes and sides. The runaway favorite so far is the ribs, hand-rubbed with a secret mix, smoked and finished with just a brush of barbecue sauce.

"We add very little sauce, just enough so they get the flavor," Dillard said. Order a full or half slab or a sandwich.

The same easy hand applies to the pulled pork or chicken sandwiches, which come with a side of sauce. There are also half- and quarter-portions of smoked chicken, Brunswick stew and sides made by the Dillard women.

"They make a variety of sides — fresh greens, mac and cheese, baked beans, corn bread, potato salad," said Dillard. "Every day, we chop our own cabbage and make our own dressing. But the selection may vary, depending on what they want to make."

The ladies also take credit for the rotating selection of cobblers, pies and cookies, as well as the banana pudding.

From the bar

The Smokehouse serves no alcohol, but Dillard said he'll consider adding something in the future. For now, the options are all soft, from sweet tea to soda.