The walls inside the Sweet and Smokey Diner became a bit more cluttered this week.

Their barbecue pit master won four awards at the Northwest Cured Meat Championships in Seaside, Oregon March 19-21.

Those awards are framed and mounted inside the deli area.

Nathan Sultemeier, 57, won for boneless ham (second place), whole muscle specialty (second place), cased fresh sausage (third place) and bulk fresh sausage (third place).

Not bad considering he only spent a week preparing.

“I was happy to get a couple reserve grand champions and two championships,” Sultemeier said.

There were about 150 entries at the championships, including Sultemeier’s former employer Olson’s Meats and Smokehouse in Enumclaw. Olson’s is widely known in Washington and finished as the overall winner.

During his five years with Olson’s, they won 27 awards using his recipes.

“It’s bittersweet because I loved working there,” Sultemeier said. “But (they) took credit for winning the awards.”

Sweet and Smokey opened August 2014 on Fourth Street and Park Avenue.

They’re open Tuesday through Thursday 6 a.m. to 8 p.m., Friday 6 a.m. to 8:30 p.m. and Saturday 7 a.m. to 8:30 p.m.