Smokin Woods BBQ
Barbecue restaurant · Temescal ·
BBQ smoked meats & poultry, hearty sides, beers & cocktails
BBQ smoked meats & poultry, hearty sides, beers & cocktails
"On hand with smoked brisket mac and cheese, combining slow-smoked brisket textures and flavors with creamy, cheesy pasta for a heavy, comfort-driven festival dish." - Dianne de Guzman
"I'm aware that Smokin' Woods is one of the vendors contributing to the Cookout Plate at the Hella Juneteenth event in the OMCA garden." - Paolo Bicchieri
"Smokin’ Woods has garnered a dedicated following for its best-in-class smoked brisket and — if you’re lucky enough to snag one — its meaty, prehistoric-sized beef ribs, which routinely sell out by dinner time. But the menu also offers smoked boneless chicken thighs, beef links, and salmon if the dark stuff isn’t really your scene." - Eater Staff
"Oakland barbecue destination Smokin Woods BBQ will take over a space at 235 California Street in downtown San Francisco. The outlet is calling it a “pop-up,” explaining that owner James Woodard aims to open by the end of the year and will evaluate whether or not to keep the San Francisco location open on a quarterly basis." - Lauren Saria
"Smokin’ Woods has garnered a dedicated following for its best-in-class smoked brisket and — if you’re lucky enough to snag one — its meaty, prehistoric-sized beef ribs, which routinely sell out by dinner time. But the menu also offers smoked boneless chicken thighs, beef links, and salmon if the dark stuff isn’t really your scene." - Lauren Saria, Dianne de Guzman, Eater Staff