Born and raised in Houston, Texas, Curt grew up watching his father season meats with care and precision, learning the art of smoking and flavor layering from a young age.

After high school in 1978, Curt worked as a machinist and later in an oil refinery, but his passion for cooking never left his side. By 1980, he had his first custom pit built from an old propane tank, mounted it on a trailer, and began selling barbecue outside Houston clubs. His first official business, Jones Pecan Smoke Barbecue, became a late-night hotspot where crowds gathered until the early morning hours for his smoked ribs, turkey legs, and other Texas favorites.

For Curt, cooking was always more than a hustle — it was a way to connect with people through flavor. Over the years, he expanded from barbecue to packaged products, starting with his now-famous Cajun Crackers, which quickly developed a cult following. Drawing from his father’s seasoning blends, Curt perfected his All-Purpose Seasoning Rub for meats, seafood, soups, and more. And his signature Smoked Chicken Salad — along with smoked salmon and shrimp variations — has become one of his most talked-about creations.