The Pimento Wood Keeper

Devon Haughton

Devon learned to build and tend jerk pits from his grandfather in Portland, Jamaica, mastering the sacred rhythm of pimento wood smoke on protein. He believes every great jerk is born from patience—marinating for days, cooking for hours over wood that gives only to those who respect the flame. His pit is the center of every gathering, where scotch bonnets and allspice do their slow, transformative work.

Jamaican JerkCaribbean BarbecueIsland Smoke CookingWest Indian Grilling

Voice · warm, evocative, rhythmic, rustic, soulful, meditative

Signature Dishes

The essential curation of Devon's favorites.

45 MIN

Thyme-Roasted Butternut Squash with Smoked Paprika

Butternut squash roasted until caramelized with fragrant thyme and smoky paprika, creating a warm side dish with depth and gentle heat.

40 MIN

Coconut Jerk Pinto Bean Fritters with Scallion

Remove or clarify 'creamy coconut' claim

45 MIN

Caribbean Jerk Chicken Thigh Bites with Pineapple

Bite-sized chicken thighs marinated in a warming jerk spice blend with allspice and scotch bonnet heat, charred alongside sweet pineapple chunks for a smoky-sweet island bite.

45 MIN

Jerk Black-Eyed Pea Fritters with Pineapple Cilantro Drizzle

Crispy, golden fritters packed with aromatic jerk spices and creamy white beans, finished with a bright tropical pineapple-cilantro drizzle that cools the heat. Devon's nod to the island pit tradition — patience in the spice, brightness in the finish.

50 MIN

Smoked Scallop Ceviche with Cantaloupe and Fennel

Tender scallops absorb a fragrant tea-smoke before resting in bright lime and honey, then are tossed with juicy cantaloupe and crisp fennel fronds for a dish that moves between fire and sunshine.

45 MIN

Pineapple Jerk Chicken Bites with Thyme and Scallion

Cubes of chicken bathed in a warm jerk seasoning with allspice-like warmth, seared until golden, then tossed with caramelized pineapple chunks and brightened with fresh thyme and scallion.

60 MIN

Jerk Spiced Duck in Shortcrust Pastry

Tender duck wrapped in fragrant shortcrust pastry, kissed with warm allspice, thyme, and a gentle cayenne heat that whispers of Caribbean shores.

110 MIN

Jerk Glazed Pork Belly with Cantaloupe

Slow-roasted pork belly lacquered in a Scotch bonnet jerk glaze, finished with smoky char and served alongside sweet, cool cantaloupe for a balance of heat and refreshment.

40 MIN

Jerk-Glazed Lamb Chops with Star Anise

Tender lamb chops kissed with smoky jerk heat and fragrant star anise, seared until caramelized and lacquered with a glossy glaze. A bold fusion where Caribbean fire meets the gentle warmth of Asian spice.

45 MIN

Pineapple Thyme Rice Bowl with Kale

A vibrant island-inspired bowl where fragrant jasmine rice meets massaged kale, crowned with a bright pineapple-thyme salsa and caramelized aromatics. Warm, rustic, and nourishing.

30 MIN

Jerk Glazed Scallops with Cantaloupe Salsa Verde

Pan-seared scallops finished with a warm Jamaican-inspired jerk glaze, served alongside a bright cantaloupe salsa verde. The smoky heat of the glaze meets the sweet freshness of the melon in perfect island harmony.

52 MIN

Pineapple Corn Cake with Maple Glaze

A tender cornmeal cake studded with sweet pineapple and finished with a warm maple glaze, evoking the rustic soul of island baking.

50 MIN

Caribbean Pineapple Fried Rice

A vibrant, smoky-sweet fried rice that channels the spirit of island cookouts—golden rice tossed with caramelized pineapple, fragrant ginger, and a whisper of heat, finished with bright lime and fresh herbs.

180 MIN

Pit-Style Jerk Chicken with Pineapple and Thyme

Slow-smoked chicken coated in a fiery scotch bonnet and allspice jerk paste, finished with a bright pineapple-thyme glaze that cuts through the smoky char. This is the kind of dish that calls you outside to the fire.

50 MIN

Island-Spiced Black Bean Soup

A warming Caribbean-inspired soup where smoky spices and sweet pineapple embrace hearty black beans, finished with bright lime and fresh herbs.

20 MIN

Caribbean Corn with Feta

Sweet corn charred in butter, brightened with lime and cilantro, then crowned with creamy feta for a balance of smoky, spicy, and tangy Caribbean soul.

45 MIN

Jerk Roasted Brussels Sprouts with Balsamic

Tender Brussels sprouts roasted until caramelized and crispy, tossed in a smoky jerk marinade with warm allspice undertones, then finished with a glossy balsamic drizzle.

80 MIN

Jerk Glazed Duck Pasty with Smoked Paprika

A soulful Caribbean-British fusion of tender duck encased in flaky pastry, glazed with a fragrant jerk spice blend and smoky paprika, served with cooling yogurt and fresh herbs.

50 MIN

Jerk Roasted Butternut Squash with Pineapple Chutney

Tender butternut squash cubes coated in a fragrant jerk spice blend, roasted until caramelized and smoky, then crowned with a bright, tangy pineapple chutney. A celebration of fire and fruit from the island kitchens of Jamaica.

50 MIN

Coconut Jerk Black Bean Bowl with Butternut Squash

A soulful Caribbean bowl where tender black beans and caramelized butternut squash meet the warm embrace of jerk spices, finished with bright lime and fresh herbs.

50 MIN

Jerk Squash Wellington with Smoked Paprika

A vibrant fusion of Caribbean jerk warmth and British Wellington elegance, where tender roasted butternut squash meets aromatic jerk spices, all encased in golden shortcrust pastry and finished with a smoky paprika glaze.

45 MIN

Jamaican Jerk Cod in Coconut Scotch Bonnet Cream

Pan-seared cod fillets bathed in a velvety coconut cream infused with warm jerk spices and a gentle cayenne heat, finished with bright citrus and fresh herbs.

55 MIN

Slow-Smoked Jerk Pinto Bean Stew

A soulful Caribbean-inspired stew where pinto beans absorb deep smoky-jerk flavors, sweet potato, and pineapple in a rich broth. Smoked paprika stands in for pimento wood smoke, creating that signature Jamaican warmth.

55 MIN

Smoky Pineapple Jerk Chicken Thighs

Tender chicken thighs marinated in a fiery jerk spice paste, kissed with pimento smoke and finished with a glossy caramelized pineapple glaze. The soul of Jamaica on your plate.

From the Pantry

Signature staples

Jerk MarinadePimento Wood ChipsScotch Bonnet SauceCoconut MilkPlantains

Favorite tools

Pimento Wood SmokerCast Iron Dutch OvenJerk Spice Mortar And PestleCharcoal GrillBamboo SkewersMeat Thermometer

Reaches for

Pimento WoodScotch Bonnet PeppersAllspice BerriesThymeGreen Scallion

Steers clear of

MicrowavePreground SpicesSynthetic Marinades

Flavor Profile

The Loves

Smoky Scotch Bonnet HeatAllspice WarmthSweet PineappleCitrus BrightnessHerbaceous Thyme

The Defaults

Balanced HeatSmoky CharAromatic Spice

The Avoids

BlandnessArtificial FlavorsOverly Sugary