Reported from Bala, Ontario, May 2026
Driving through Bala late in the afternoon, rain still falling steadily, Matt and I had our eyes peeled for the next meal. Not sure who spotted the sign for The Smokin' Birds BBQ first, but we both knew we were pulling over.
As we rolled into the lot, the first thing we saw were the massive smoke pits lined under metal awnings. Hickory-heavy smoke drifted up from one of them, soft and steady in the rain — like a smoke signal calling us in. A wooden deck led to the permanent food truck setup, and as we stepped under the overhang, we were hit with that unmistakable scent of real barbecue.
The Chefs Behind the Smoke
Co-founder Jennifer Dewasha has built an impressive culinary career over nearly two decades, with experience spanning top-tier kitchens in Las Vegas, San Francisco and Toronto. She trained under world-renowned chefs like Joël Robuchon and Daniel Boulud, held executive roles at Colette Grand Café and ONE65 San Francisco, and served as a chef-professor at Centennial College.
Her business partner and co-founder Jane MacDonald is also a classically trained chef with a background in fine dining. Having led kitchens like Colette Grand Café in Toronto, they both turned their skills to live-fire cooking through a series of seasonal BBQ pop-ups across Ontario before establishing The Smokin' Birds permanently in Bala. Together they have brought decades of fine dining experience to Muskoka — creating Tennessee and Carolina inspired BBQ built on local ingredients.
The food was southern, and so was the hospitality.
Standing at the Pit
We were warmly welcomed and given a rundown of the menu. After placing our orders, we made our way out to the pit for some warmth. Standing there near the fire and hickory smoke in the pouring rain was serene and silent for a few moments.
Standing there near the fire and hickory smoke in the pouring rain was serene and silent for a few moments.
From that spot we could take in the rest of the property — picnic tables set up for sunny days, open seating for family and friends, and a wood pile stacked neatly behind us ready to fuel the fire. Before we knew it, our food was up. To avoid eating in the rain, we headed back to the car and enjoyed our meal there.
The Food
I ordered the Beef Brisket Sandwich with Street Corn on the side. The menu features brisket, pulled pork and smoked turkey breast — available by the half pound or as five-ounce servings on a brioche bun with their signature Birds BBQ sauce and pickled cabbage and pineapple coleslaw. They also offer a lineup of burgers and salads made with fresh local ingredients. Sides include coleslaw, potato salad, beet salad, and fries cooked in brisket fat. The meal is complemented by house-made bread and butter pickles, a pickled mix of yellow beans, carrots and radishes, and desserts of rice pudding and banoffee pie. Each menu item feels refined, simple and elegant while still delivering bold BBQ flavor. Even the Muskoka Lemonade had a local twist — wildberry lemonade blended with sumac tea.
The brisket was cooked perfectly, with a solid smoke ring visible on every slice. There are two classic ways to test brisket tenderness in the Kansas City Barbeque Society — of which I am a certified judge. First, grab a slice by each end and pull. If it falls apart without effort, it's too tender. If it takes too much force, it's too tough. The second test is to drape a slice over your finger. If it bends nicely and pulls apart slightly without breaking, you've got a well-cooked piece of meat. The Smokin' Birds brisket passed both tests with flying colors.
I didn't see any BBQ awards listed for them yet, but they're coming. After having BBQ across the U.S., I can say this brisket was absolutely award-worthy.
The Street Corn side was the perfect pairing — crema, queso fresco, cilantro, jalapeño and Tajín layered over fresh corn. Very much like elote, just in a different and easier-to-eat form. The fries were exactly what I hoped for, and the house BBQ sauce added a bold kick without overpowering the smoke or overwhelming the palate. You can see the Tennessee lineage: the sauce was served on the side only and slaw was piled high on the sandwich Memphis-style.
Worth the Drive
We later found out they host live music events during the summer, and that we were lucky to catch the brisket before it sold out — apparently it goes fast. If you're passing through Bala or heading up to the lakes north of Toronto, make sure The Smokin' Birds is on your radar. With a casual vibe, family- and dog-friendly setting, and a central location in town, it's easy to feel right at home. Open Thursday through Sunday from 11:30 a.m. to 7 p.m., and Tuesday evenings too.
Jennifer and Jane have built something special here — an inviting, community-driven BBQ spot that blends fine-dining finesse with the smoke and flavor of southern-style cooking. Go hungry, and tell them the Connoisseurship Roadshow sent you.
