About Us

IMG_0900Flaming Wood BBQ was started in 2004 by Claude Wood. You can call him Woody or Dr. BBQ. Woody used to be a gourmet chef, but he got tired of charging customers hundreds of dollars, and all they’d get was a pretty plate and a hungry feeling after they left.

One Saturday as he was leaving work, he drove by an older gentleman cooking ribs over wood and charcoal in a drum. That one whiff of the smoke rolling off of that great tasting meat was the inspiration for Flaming Wood BBQ. Woody spent the next few months learning the secrets of great BBQ from his friend Willy, and now he puts those tricks and techniques to good use for his customers.

Woody now cooks his meat over apple, hickory, and cherry wood with dry rubs he’s spent years mastering. (You can ask what’s in it, but he’ll only respond with, “Seasonings.”)

He also has specially blended sauces that he perfects each cooking season.

Where to Find Us:

We cook through the Spring, Summer, Fall, and spend the winter perfecting our techniques, menus, and seasonings to ensure that his menu is as outstanding as it was the year before. We set up each Friday and Saturday (weather permitting) at 106th and College in Carmel, Indiana.

We also cook at various fundraisers, festivals, and fairs throughout the season. Each week we'll keep you updated where to get the best BBQ in Central Indiana via our email newsletter and via twitter.

What We Serve:

Every week: Brisket, Pulled Pork, Ribs, and Half-Chickens
Sides: Smoked Baked Beans and Coleslaw

Specialty Items (Varies each week): Rib Tips, Pork Loins, Stuffed Pork Loins, Ribeye, Pork Chops, Chicken Wings, Smoked Tacos with Homemade Salsa


Call us!  Every need is different, so it's best to call for pricing.

We can serve anything on our menu, and can even do a vegetarian menus.
We can serve two to five-hundred people.
We can cook on-site with our mobile unit or can arrange a pick-up.
We can provide tables and chairs up to 150 to 200 people, and can even waiters and waitresses and clean-up staff.