Where there is smoke, there is salt

Smoke & Salt

“Smoking, salt and fermentation are slow, time-honored processes.”

When Eddie Michno opened the “tavern” part of Burnt Timber Brewing and Tavern in Wolfeboro in 2017, he knew there was only one path for success for him. “We were going to go slow and do things right,” said Michno, who said this philosophy underscores his approach to not just brewing, but his food.

“Smoking, salt and fermentation are slow, time-honored processes that I firmly believe in,” he added. “They are definitely not a shortcut. When you allow these products to transform with time, though, the end result is worth it.”

By allowing salt to come into contact with a product for an extended period of time, whether it is a protein or vegetable, he said a transformation takes place. “The initial product transforms into something very different,” he explained.

 Salt enables a chef to cure and preserve while highlighting flavors. It also helps in the smoking process. “From our smoked tomato aioli to brisket wings and pork, salt is essential because it allows the smoke to cling to it,” said Michno.

 His attention to detail in both his brewing and cooking has caught the eye of area restaurant owners, too, some of whom collaborate with Burnt Timber. “We provide Eddie with ingredients to make Shandy and he gives me a supply of whatever they are canning at the time,” remarked Liz Rice, executive chef and owner, La Boca Restaurant in Wolfeboro.

The idea to serve Shandy at the tavern in fact was her idea. “We spoke about how to get people who may not be into beer to come to Burnt Timber Tavern,” she said. Shandy is a good midway between beer and a low-alcohol cocktail. It can likely bring in a wider customer base outside of beer aficionados.”

 For Michno, it all comes back to “the slow method approach to success.” In this industry, it makes sense to go slow and take our time,” he said. “I’m very thankful to also benefit from the great advice Liz gives me. Collaboration is key.”

In looking ahead, Michno said he anticipates spring and early summer with releases of Spruce Juice and Barkey & Bees, both of which may not last long due to their popularity. There is one thing, however, that won’t happen at Burnt Timber. “No way will I run out of salt,” he laughed.

About Burnt Timber Brewing & Tavern

Located at 96 Lehner Street in Wolfeboro, NH, Burnt Timber Brewing & Tavern is a family-friendly, community-centered brewpub offering craft beer, cider, and a full cocktail menu alongside bold, slow-cooked food. Our kitchen features fermented vegetables and salt-cured meats, smoked in-house over apple wood. We proudly partner with local producers like Katie’s Kitchen, Wotton Farm, Corvus Cairn Farm, and Niman Ranch to serve fresh, seasonal fare that reflects the heart of New Hampshire.

Burnt Timber is more than a restaurant—it’s a gathering space. Whether you're enjoying a casual family meal, relaxing in our outdoor beer garden with live music, or celebrating in our private dining space, you'll find a welcoming environment for all ages (and dogs, too—on the patio!). We host a running club, bike club, and mug club, and we believe in giving back—supporting local causes like Make-A-Wish® New Hampshire and others throughout the year.

From small party catering to spontaneous afternoons around our open-flame outdoor kitchen, Burnt Timber is where great food, craft drinks, and community come together.