Small-batch heat.
Pit-smoked flavor.
Hand-crafted hot sauces, dry rubs, and BBQ provisions from a Hill Country pit family. Three generations of arguing over the right balance of salt, smoke, and chile — bottled.
Shop the Lineup →The full lineup
Twelve sauces, rubs, and provisions — each made by hand in our Lockhart kitchen. No fillers, no liquid smoke, no preservatives.
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Reserve Cherry Salt
Price range: $35.99 through $79.99 Select options This product has multiple variants. The options may be chosen on the product page -
Bourbon Smoked Salt
Price range: $28.99 through $64.99 Select options This product has multiple variants. The options may be chosen on the product page -
Apple Wood Salt
Price range: $35.99 through $79.99 Select options This product has multiple variants. The options may be chosen on the product page -
Cherry Wood Smoked Salt
Price range: $22.99 through $45.99 Select options This product has multiple variants. The options may be chosen on the product page -
Smoked Sea Salt Flakes
Price range: $29.99 through $49.99 Select options This product has multiple variants. The options may be chosen on the product page -
Smoked Paprika Reserve
Price range: $22.99 through $45.99 Select options This product has multiple variants. The options may be chosen on the product page -
Wagyu Reserve Rub
Price range: $22.99 through $45.99 Select options This product has multiple variants. The options may be chosen on the product page -
Whole Hog Rub
Price range: $44.99 through $89.99 Select options This product has multiple variants. The options may be chosen on the product page -
Five-Pepper Steak Rub
Price range: $35.99 through $79.99 Select options This product has multiple variants. The options may be chosen on the product page -
Spanish Pimenton Rub
Price range: $35.99 through $79.99 Select options This product has multiple variants. The options may be chosen on the product page -
Blackened Cajun Rub
Price range: $32.99 through $72.99 Select options This product has multiple variants. The options may be chosen on the product page -
Smoked Paprika Rub
Price range: $45.99 through $89.99 Select options This product has multiple variants. The options may be chosen on the product page
The argument that started it
Leo’s Fire Co. began as a backyard pit and a disagreement between three brothers about the right way to make a sauce. The youngest brother — Leo Lopez — kept losing the argument, so he started writing down what the family ate. By 2019 the notebook had 42 recipes, 30 of which had been argued over more than once. We started bottling the ones nobody could argue with.
Today our facility is a 1,400-square-foot kitchen on West San Antonio Street in Lockhart. We char peppers over an open pit in the back lot. We mill spices on a stone mill we hauled in from a closed sausage company in Elgin. Every jar of mash ferments for at least 90 days in food-grade crocks. Every bottle is labeled by hand the morning it ships.
We’re not interested in becoming a national grocery brand. We are interested in being the bottle on the shelf of the people who cook seriously — at home, at the pit, or in a real kitchen.
How a bottle gets made
Same process, same hands, every single jar we ship.
Pick & Char
Fresh peppers from Hill Country farms, charred over open pit fire within 24 hours of harvest.
Ferment 90 Days
Crocks of pepper mash + sea salt, fermented with wild lactobacillus from the pepper skins themselves.
Blend & Bottle
Hand-blended in 40-gallon batches. Bottled and labeled the morning of shipment.
Ship Same Week
Most orders ship in 24–48 hours. USPS Priority Mail anywhere in the US.
What cooks are saying
The Carolina Reaper Rub on a tri-tip is the best thing I’ve put on beef since I started cooking. Heat that has a shape to it.
The Ghost Pepper Mash is the real deal — actual lacto-fermented, not just spicy vinegar. You can taste the 90 days.
I ordered the Charred Habanero on a whim. Bought four more bottles for Christmas gifts the week it arrived.