Roy Chambliss

Bloomingdale, Georgia is located along the northwestern border of Chatham County. A lovely suburb of Savannah, Ga. Right next to the booming city of Pooler. Founded in the 1830’s, the town is a mid-sized coastal city on the Southeast coast of Georgia at the mouth of the Savannah River along the South Carolina border. There are many parks, trails, and outdoor recreational areas nearby for those who prefer an active lifestyle.

Overall, life in Bloomingdale has something for everyone, making it a great place to call home, and a great place to get superb barbeque. That’s where we found Roy Chambliss and his wife, Mandy. The operate Roy’s Nutz & Buttz.


Lang: So Roy, how did you come up with that name:

RB: We talked it out with friends and since we were doing boiled peanuts and Boston Butts: Nutz & Buttz  just stuck.


Lang: Where are you located:

RB: E US Highway 80, in Bloomingdale, GA.


Lang: Is there anything famous, historic or unique about where you are located:

RB: Our current location was the original Post Office in Bloomingdale.

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Lang: Were you cooking/BBQing before you started:

RB: Yes, definitely.


Lang: Do you have a partner:

RB: The best I could have, my wife, Mandy.


Lang: What would you say, makes your business unique:

RB: We take personal pride in sharing good food cooked with love. We want every customer to be happy with what we offer.

Lang: What was it that drove you to start this business:

Mandy: Roy loves to smoke meat and we both love to feed people and make them happy.


Lang: What have you found most challenging about running your business:

RB: Finding consistent help and getting good product at an affordable price for us and the customer.

Lang: Do you have a restaurant, a food truck or other:

RB: We started with a food truck and had a takeout spot for two and a half years. We have been in our current location, with 50 seats, for almost 5 years. We operated our food truck for 5 years before selling it.

Lang: How did you go about starting the business:

RB: We bought an old Cape Cod chip truck, and had it outfitted, which had to be re-outfitted due to operational issues. We built a commercial kitchen to support the truck and stayed there for two and a half years. We moved to our current location and July will be five years. We built another commercial kitchen and have been moving forward since. Mandy leaving the corporate world was only a dream until she got her MBA in 2016.  Opening our takeout was a no brainer.

Lang: Tell us about your business with some other background:

RB: As I mentioned, we started with a food truck and a takeout window and ran the food truck daily for years and worked at developing a following. When we opened our restaurant it grew rapidly, and we had to sell the truck because the brick and mortar made it too busy to run both. And it’s hard to find adequate help.


Lang: What were the problems you didn’t expect when you went into business:

RB: We didn’t expect to have a difficult time to find a commercial kitchen to support the food truck. It was the most stressful part of the start of our business. We also didn’t expect it to be such a cutthroat business.


Lang: What would you recommend to someone new getting in the business:

RB: Do it because you love it. You won’t make it if you don’t. This is a stressful, physically demanding business.

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Lang: When did you first purchase a Lang (What model and why):

RB:  In 2015, a 84 Fat Boy Deluxe with Chargriller. We chose that one because it met our needs at that time.


Lang: What Lang(s) are you using currently:

RB: 108 Twin Deluxe


Lang: What features do you like best about Lang:

RB: The craftsmanship in how it’s built and the consistency of an even cook.

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Smoked Then Fried Wings


Lang: What do you think about Reverse Flow:

RB: It’s amazing, it helps distribute the heat in the chamber evenly.


Lang: What is your main goal as a chef:

RB: I am not a chef, (laughs). However, I enjoy offering great food and seeing people happy. (Mandy added) Our goal is to provide great food and a great experience at a fair price. Roy has always been an amazing cook. He has perfected the art of smoked meats over the past 20 years and is great at what he does. We are fortunate to do what we love every single day. The fact that we get to do it together only makes it better.

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Lang: What are your favorite meals to prepare:

RB: Smoked then fried wings and brisket.


Lang: Are you in any competitions:

RB: We aren’t contest people. But we do attend the Brunswick Stewbilee each year, and this year we brought home 1st place professional, people’s choice and Grand Champion. We also won a wing and rib competition in the past.

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Lang: What type of wood do you prefer to cook on:

RB: Pecan, cherry.


Lang: Can you share a recipe with us:

RB: Beef Brisket Burnt Ends


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