I knew I had tried DAMO BBQ’s Texas-style food — it was too good to forget — but I couldn’t remember where. 

After connecting with Maggie Orlando, one of the owners, I realized it must’ve been in Batavia. Most likely at Sturdy Shelter Brewing.

In chatting with her at the brewery one day, I learned that because of the significant time and effort that goes into preparing their food on-site (much of it slow-cooked) at their headquarters inside Fernando’s Street Kitchen in Batavia, DAMO is unable to venture too far from their home base for extended periods of time. 

This eliminates the option of setting up shop for hours outside breweries in Geneva or St. Charles — a source of business that many other local food trucks rely on each week. Not that you’ll hear Maggie or Dan (her husband and business partner) complain — they’re no strangers to overcoming setbacks. 

A resilient duo

Having run a custom woodworking business since 2020, Dan and Maggie have a knack for transforming their ideas and talent into action. As most entrepreneurs will tell you, taking action is always key — even if the results sometimes qualify as more of a “learning experience” than an “instant success.”

The couple’s initial foray into the mobile food truck world offers a prime example of the former. The 1970s-era truck they bought sight unseen from Texas ended up requiring repairs that exceeded the initial cost of the vehicle. 

With hard work and ingenuity, however, they managed to transform a trailer from their woodworking business into a mobile kitchen in 2022. But that required getting really creative — working under tents for about four months while they saved up the funds. 

“Literally, we were setting up a mobile kitchen and cooking onsite at each venue,” Maggie said. “Like 12 hours plus onsite to cook, setting up to serve for four hours and then take-down and cleaning. It was exhausting and we looked like 'Sanford & Sons' hauling all our supplies…it definitely made for some fun times though.” 

Back on track and self-financed, Dan and Maggie acquired custom smokers from a metal fabricator to serve as the foundation for their operations. The best part? Each smoker has a human name: JEFF, Willy, Snoop and BIG Poppa (the alpha of the family — a custom HDM 1,000-gallon mobile pit). 

Operating solely on wood, these smokers are one of the secrets behind DAMO BBQ’s distinct flavor. Their ever-changing menu items — meticulously prepared with their unique equipment and style — help ensure that every meal leaves a lasting impression. 

“We aren’t your average BBQ joint,” Maggie said. “Many people have the misconception that BBQ is just hamburgers and hot dogs or food covered in BBQ sauce. We try to educate that BBQ is actually the process of how we cook; slow-smoked food on real wood! We try to give an experience and not just a mundane plate of food.” 

A family business, powered by the community 

DAMO’s early growth and success is a testament to strong relationships — both between Dan and Maggie and the communities they serve. 

Operationally, Dan infuses their Texas-style BBQ with his signature Italian flair on the smoker, while Maggie manages back-of-the-house business practices, all while working a full-time corporate position (no easy feat — I can relate).

They don’t just serve their community — they’re actively engaged with it. This means regularly participating in industry events and networking with other local businesses. Joining the Chamber of Commerce has led to new connections and plenty of community engagement opportunities as well.

Which brings us to today — and tomorrow. Having just wrapped up their pop-ups for the year, they’ve got a special holiday catering menu (including smoked cocktails!) that’s ideally suited for family outings or Christmas/NYE events. And they’re always expanding their events and menu offerings, keeping their followers updated via social media posts. 

Bigger and better in 2024

With a couple years of trial and error under their belt, Dan and Maggie know what works for their business — and perhaps more importantly, they know what doesn’t work. 

Which has helped them narrow their focus on some big changes they believe will make their business even stronger in the coming year. For now, those changes are a tight-lipped secret, but their network should expect an announcement or two at some point during the “offseason.”

“Hopefully, everyone is clicking that follow button on social media and subscribing to DAMO BBQ on the website, so when we do reveal, they will be in the know,” Maggie said. “When we are connected, they will be up to date on all DAMO news as it is available.” 

DAMO BBQ fans looking for a taste of what’s to come in 2024 can plan for pre-packed meals, signature bottled spices, BBQ sauces, jarred pickles and onions, new merch and more collaborations with other local businesses. 

To make sure you’re the first to hear about those aforementioned big changes, make sure to follow DAMO BBQ's journey on Facebook and Instagram to stay up to date on pop-up events, menu offerings and other initiatives. 

And remember, "You can't go wrong with DAMO meat in your mouth."

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