Smokin Woods BBQ

"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

"The Warriors or A’s might be the main reason to go get a drink at this sports bar that opened in 2018, but the MVP is Smokin’ Woods, chef James Woodard’s barbecue pop-up that serves some of the Bay Area’s best brisket." - Eater Staff

"The Temescal barbecue restaurant is selling combo plates for takeout (510-423-8634) and via the delivery apps." - Luke Tsai