At first glance, Lone Mountain BBQ might look like another mobile barbecue outfit rolling through Northern California wine country. But spend a few minutes talking with founder Chris Stafford, and it becomes clear this business is about far more than smoked meat. It’s about craft, hospitality, balance, and building something meaningful—one long cook at a time.
From backyard experiments to 300-person weddings, Stafford’s journey reflects the realities many modern entrepreneurs face: juggling a demanding day job, family life, and a passion project that’s steadily turning into something bigger.
Discovering Barbecue Far From Home
Stafford didn’t grow up immersed in barbecue culture. In fact, his love for it began far from Marin County. After moving to Arkansas with his wife years ago, he encountered a food culture that was largely absent from California at the time.
“There was no… none of that here in California,” he explained. “So it was kind of a fun, different kind of cuisine that we didn’t really have exposure to here in the Bay Area.”
What started as curiosity quickly became practice. Stafford began learning techniques, refining flavors, and developing an appreciation for the patience required to do barbecue right. That interest stayed with him even after returning to California and beginning a career in tech around 2014.
From Side Project to Serious Operation
The idea of turning barbecue into something more than a hobby emerged years later, after Stafford and his family bought their first home in Newark. With space for a larger smoker, he began exploring small-scale opportunities—initially through a now-defunct web app that allowed cooks to prepare food in bulk and have it delivered.
Then came a pivotal life shift. During COVID, Stafford and his family decided to move closer to relatives in Marin County, prioritizing time with aging parents and raising their young daughter near family. That move also created unexpected opportunity.
Through connections at Indian Valley Brewing in Novato—owned at the time by Stafford’s uncles—he began hosting barbecue pop-ups. These public events gave Lone Mountain BBQ its first real audience.
“We started doing pop-ups there… one or two a month,” Stafford said. “And kind of slowly started picking up steam with that.”
Why Catering Became the Focus
As demand grew, so did the strain of balancing pop-ups with a full-time tech job. Over time, Stafford made a strategic pivot toward catering and private events, where he could better control volume, pricing, and experience.
Today, Lone Mountain BBQ regularly caters weddings, winery events, and private gatherings throughout Marin, Sonoma, and Napa counties. July of last year alone saw 14 catered events—an intense pace for a business still technically run on the side.
“I always tell people I have like two jobs,” Stafford said. “One is to pay the bills, and then one’s like, to actually get satisfaction in life. And the barbecue stuff is definitely that.”
A High-End Take on Barbecue Service
Unlike traditional drop-off catering, Lone Mountain BBQ positions itself at the premium end of the market. Stafford brings his smoker directly to events, decorates tables, and slices meats to order, creating a live, immersive experience for guests.
“I kind of want to provide that really kind of high, high-end feel of an experience for everybody,” he explained.
This approach affects everything—from pricing to preparation. With 13 to 14 proteins available and processes that can take days, the work is labor-intensive by design.
“Craft sausage making… it’s a three-day process,” Stafford said. “Briskets are like 12, 13-hour cook[s].”
Quality, not speed, drives the business.
The Real Challenge: Balance
For all its success, Lone Mountain BBQ faces the same challenge many small businesses do—time. Stafford continues to work a demanding nine-to-five tech role while handling prep, cooking, logistics, and events largely on his own.
“It’s really just trying to find a balancing act,” he said.
Staffing helps on event days. Friends, family, and even his parents step in when needed. But the behind-the-scenes work—prep, cleaning, smoking—often happens late at night, after his daughter is asleep.
Going Where the Work Is
Geographically, Lone Mountain BBQ is remarkably flexible. While most events take place in Marin, Sonoma, and Napa counties, Stafford’s trailer-mounted smoker allows him to travel well beyond.
He’s catered events as far south as Southern California and as far east as Auburn, adapting pricing to account for travel, lodging, and time.
“There’s really no… geographical zone,” he said. “I’m happy to travel wherever, honestly.”
That mobility has helped the business grow organically through word of mouth, winery relationships, and destination weddings.
Why Brick-and-Mortar Isn’t the Goal—Yet
Many successful food businesses dream of opening a permanent location. Stafford has considered it—but the realities of Marin County commercial real estate and restaurant overhead have made him cautious.
“Commercial real estate in Marin is unbelievably expensive,” he said, citing spaces priced between $10,000 and $15,000 per month.
More importantly, he worries a restaurant would dilute what Lone Mountain BBQ does best.
“I really sort of like… want to focus on quality for the catering stuff,” Stafford explained. “This way I can really sort of dial in.”
For now, catering offers flexibility, lower overhead, and better financial sustainability.
Looking Ahead to 2026 and Beyond
The future, for Stafford, is about momentum. He plans to increase advertising, strengthen relationships with higher-end wineries, and maintain a consistent cadence of public pop-ups to support catering growth.
He’s also eyeing a major transition: going full-time with Lone Mountain BBQ.
“This is kind of the year… to transition to the barbecue stuff full time,” he said.
With major stock vesting from his tech role and a steady stream of inquiries—eight to ten event emails in just one recent week—the timing may finally be right.
A Business Built on Intention
What makes Lone Mountain BBQ stand out isn’t just the food. It’s the intention behind it. Stafford has deliberately chosen a path that prioritizes craftsmanship, customer experience, and a sustainable lifestyle—even if that path takes longer.
In a region known for luxury events and high expectations, that mindset resonates. And as Stafford continues to refine his balance between work, family, and fire, Lone Mountain BBQ looks poised to become a staple of Northern California’s event scene—without losing the soul that started it all.
You can find out more about Lone Mountain Barbecue at https://www.lonemountainbarbecue.com/
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