Skagit Chamber of Commerce 2026 Chilli and Chowder Cookoff: Center - Sam Thierstein, 2nd Place Professional Chilli Winner

All About the Flavor

The Culinary Trifecta: Sandwich, Pizza, BBQ

Forget traditional Texas-style platters of brisket and ribs—you can find those anywhere. What we do is different. We operate on a three-pillar culinary trifecta built entirely around house-made, slow-smoked, and cured proteins deployed across artisan sandwiches, wood-fired pizzas, and sharp appetizers.

  • The Deli Pillar (Sandwich): Hand-crafted sandwich programs anchored by house-roasted, cured, and smoked meats. Think exceptional lamb, ham, pastrami, roast beef, and house-made sausages and brats, all sliced thin and stacked massively high.

  • The Pizza Pillar: Wood-fired crusts topped with those same dynamic, house-smoked proteins and artisanal ingredients, merging our smokehouse depth with high-heat baking.

  • The BBQ Pillar (Reimagined): Not a standard platter house. Instead, our smoke and curing techniques exist to fuel our sandwich and pizza programs, craft killer appetizers, or fulfill custom bulk catering requests (i.e. want 5 lbs of house-made pastrami to go? You got it).

  • The Sides: A rotating lineup of hot and cold deli sides to round out the table. All made in-house.

Served All Day, Open to Close

Don't let the terms "lunch" and "dinner" fool you.

  • Lunch simply refers to our deli menu.

  • Dinner simply refers to our pizza and BBQ app menu.

  • The best part? They are both served all day long, open to close. Come in at 11:00 AM for a wood-fired pie or grab a pastrami sub at 6:00 PM. No artificial menu restrictions—just great food on your schedule.

My name is Sam Thierstein, and I am in love with cooking for people.

Many of you don’t know me yet; some of you do. But anyone who knows me closely will tell you one thing: my mission every single day is to learn, grow, and push the envelope. I’ve spent nearly two decades working across Skagit and Island Counties as a cook and chef, absorbing every ounce of knowledge handed down to me along the way.

Out of that experience, Smoke & Temple was born.

We aren't here to do traditional Texas-style brisket and rib platters—you can find those anywhere. Instead, our complete menu is built on a sharp culinary trifecta. Big portions for big appetites, with options for everyone, all served open-to-close.

We’re aiming for the highest standard by sourcing the best meats and cheeses, while actively building relationships with local statewide bakeries, breweries, maltsters, and hop farms.

As for the atmosphere? I want to bring something to our neck of the woods that you rarely get to see: punk, metal, and alternative culture done right. I’m not talking dark and dingy. I’m talking vibrant, loud, fun, energetic, and fine-tuned to a degree unheard of—while remaining completely family-friendly and welcoming to all ages. This is the evolution of the local craft industry.

And the brews? I’ve spent the last 8 years as a professional flavor tester and reviewer for major flavor companies, reviewing thousands of profiles, alongside years of dedicated homebrewing. Add that to nearly two decades of culinary self-studying and kitchen expertise, and brewing came as naturally as breathing air. I could talk your ear off about thiol expression, water mineral profiles, acid levels, and hop schedules—but the bottom line is simple: I know flavor, I know how to build it, and I’m constantly pushing to learn more. I can brew a damn good beer, and I’m bringing that exact precision to our taps.

This is more than a restaurant or a brewery. It’s a destination for great atmosphere, incredible craft, and a community built around uncompromising quality and acceptance.

So come with me on this journey. I can't wait to serve you, share a pint and a sandwich, and show you what we have planned.

Thanks for following,

Cheers! -Sam Thierstein