Today we’d like to introduce you to Graysen Walles.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I like to say I’m a simple guy with a humble story. I was raised in Flint, Michigan, primarily by my mom—with help from her parents, my aunts, and my uncle. They gave me a strong foundation rooted in character and work ethic. My mom is my hero. I watched her raise me in a tough community while choosing to go to college—a decision that changed the course of our lives.
Even with all she had on her plate, she always found time to cook amazing meals. I loved everything she made. That’s where my love for food really began—eating her dishes, watching her and other family members cook, and trying to recreate it myself. I think I was around eight or nine when I first started cooking.
As I got older, I started grilling a lot, especially in high school. Eventually, I got into smoking meats, and that became a new passion. A visit to Aaron Franklin’s BBQ in Austin, Texas, really changed the way I saw barbecue. I stood in line for hours and had the best BBQ I’ve ever eaten. After that, I was hooked—I bought smoker after smoker and started teaching myself the craft.
Before opening MooHogz, I served in the Air Force for 20 years, then worked in youth ministry and education. During my final years as an educator here in Greenville, I made the leap to pursue BBQ full time. That’s when MooHogz was born.
Almost three years later, we moved into The Commons—a space that’s given us the chance to grow and take things to the next level. Landing at The Commons has been a game-changer. It’s more than just a food hall—it’s a community of passionate small businesses and creatives working together to bring something special to Greenville.
Being here has elevated our visibility, allowed us to expand our reach, and placed us alongside other like-minded entrepreneurs who love what they do. The Commons fosters collaboration, creativity, and a sense of place that aligns perfectly with the values we built MooHogz on. It’s the right fit at the right time, and we’re proud to be part of its story.
My wife and sons have been with me every step of the way. I couldn’t do this without them. They’ve been my motivation and support system. I also have an amazing staff that shows up and gives their all every day. It truly takes a team.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road hasn’t always been smooth—starting and growing a business rarely is. Taking MooHogz from an idea to a full-time restaurant meant taking on a lot: I suddenly became the pitmaster, accountant, cashier, maintenance guy, branding specialist, and more. There’s no guaranteed paycheck, and we’ve always made sure our staff got paid first. That’s been our priority from day one.
That said, every challenge has taught us something—and being part of The Commons has made a huge difference. Like any growing destination, The Commons has gone through its own evolution, and we’ve been fortunate to grow alongside it. In the early days, visibility was still building as construction wrapped up around the site, but the energy, support, and long-term vision of the place never wavered.
We got creative to bring people in. I must admit, the smoker helped a lot with that—nothing draws people like the smell of good BBQ. Over time, we built momentum. Now, we’re seeing the fruits of that investment. Foot traffic has grown, customer excitement is real, and we’ve built a loyal following of people who come for the food and stay for the experience.
The Commons has truly become a destination for both locals and visitors, and it’s incredibly rewarding to be one of the culinary voices helping shape that. We’re excited for what’s ahead—not just for MooHogz, but for the entire Commons community. More customers, more food cooked, and so many happy customers. They love the food, and we love seeing the smiles.
Alright, so let’s switch gears a bit and talk business. What should we know?
I launched MooHogz BBQ in 2022.
BBQ’s more than just food—it’s about generations of tradition, technique, and passion. It’s gathering family around, offering heart and soul on every plate. Our setup? A 500 Gallon Austin Smokeworks offset smoker and the big 700 from Texas icon J&R Manufacturing. And we fuel these beasts with Texas Post Oak wood—that’s how we achieve deep smoke perfection. No shortcuts, just authentic, smoky flavor every time.
From tender brisket to smack-your-lips vegan dishes and all the classic sides — creamy slaw, mac & cheese, and even southern flaky hand-crafted biscuits. There’s something here for everyone.
Are there any books, apps, podcasts or blogs that help you do your best?
Absolutely. I love using ChatGPT—it’s saved me a ton of time and has been a great tool for everything from brainstorming to writing. I also have a mentor based in Texas who helps guide me on both the business side of things and the craft of smoking. I still watch as many Aaron Franklin videos as I can—there’s always something new to learn.
Outside of the business, spending time with my wife is a big part of staying grounded. She’s smart, wise, and truly my anchor. We enjoy checking out new restaurants and learning from other culinary styles and approaches. And above all, my faith keeps me centered. I keep believing, seeking, and praying—that’s the foundation behind any success I’ve had.
Pricing:
- We’re proud to offer flavorful, slow-smoked barbecue and scratch-made sides at a price that reflects the quality and care we put into every dish. Here’s a look at our current menu pricing:
- – Sandwiches: $12–15 – Plates: $17–22 – By the Half Pound: – Brisket: $15 – Turkey: $12.50 – Pulled Pork: $10 – Jackfruit: $14
- – Sides: $5 each – Cucumber Salad – Creamy Slaw – Green Beans – Baked Beans
- – Rosalee’s Mac & Cheese: $6
- We’re committed to serving top-quality BBQ that’s worth every bite.
Contact Info:
- Website: https://moohogzbbq.com/story
- Instagram: https://www.instagram.com/moohogzbbq/
- Facebook: https://www.facebook.com/moohogzbbq/
