The rich smell of smoked meat is enough to make anyone hungry, and it’s a style of cooking that has grown steadily in popularity across the UK.
Inspired by American barbecue traditions, several chains now specialise in low and slow methods that bring out deep flavour and tender texture.
From brisket to ribs, these menus show how smoking has become a mainstay on the British food scene.
This article is for general information only. Taste, appearance, and availability of dishes may vary, and photos are for illustrative purposes.
1. Hickory's Smokehouse
Picture a place where the smell of woodsmoke greets you at the door like an old friend. Hickory's Smokehouse has been perfecting their craft since opening, using traditional American techniques with a British twist.
Their brisket undergoes a 16-hour smoking process, resulting in meat so tender it practically melts on your tongue. The pulled pork arrives with a gorgeous smoke ring, whilst their ribs come slathered in homemade sauce that strikes the perfect balance between tangy and sweet.
2. Big Easy Bar.B.Q & Lobstershack
Louisiana meets London in spectacular fashion at this vibrant chain that brings New Orleans flair to British high streets. The Big Easy doesn't mess about when it comes to authenticity.
Their smoky pulled pork arrives piled high on brioche buns, whilst the beef short ribs are so massive they barely fit on the plate. The secret lies in their hickory wood smoking process, which infuses every bite with that distinctive Southern charm that keeps punters queuing round the block.
3. Temper
Fire and smoke dance together in perfect harmony at this innovative chain that's redefined what British barbecue can be. Temper takes a modern approach to ancient cooking methods.
Their whole animals are cooked over live fire, creating incredibly complex flavours that you simply can't replicate any other way. The smoked lamb shoulder arrives beautifully charred on the outside yet impossibly tender within, whilst their beef ribs showcase how proper fire cooking elevates humble cuts into something truly extraordinary.
4. Blacklock
Former Victorian railway arches provide the perfect backdrop for this atmospheric chain that's made chops and steaks their calling card. Blacklock's approach centres on simplicity done brilliantly.
Their signature skinny chops arrive perfectly charred from the grill, whilst the smoked beef dripping potatoes have achieved legendary status amongst London foodies. The coal-fired ovens impart a distinctive smokiness that transforms premium cuts into something approaching perfection, proving that sometimes less really is more when executed with such precision.
5. Bodean's BBQ
Kansas City-style barbecue found its British home when Bodean's first fired up their smokers in London. This pioneering chain helped introduce proper American BBQ to UK palates decades ago.
Their burnt ends remain the stuff of legend amongst barbecue enthusiasts, whilst the St Louis ribs showcase that perfect balance of smoke, spice, and tenderness. Every plate arrives with that telltale pink smoke ring that signals hours of patient cooking, proving that good things really do come to those who wait.
6. The Blues Kitchen
Music and meat collide spectacularly at this chain where live blues accompanies seriously good barbecue. The atmosphere buzzes with energy whilst the smokers work their magic out back.
Their signature smoked wings arrive sticky with bourbon glaze, whilst the pulled pork sandwich has achieved cult status amongst regulars. The low-and-slow philosophy extends to everything they serve, from tender brisket that's been smoking for hours to ribs that fall apart at first bite, all served with proper Southern hospitality.
7. SMOKESTAK
Born in a railway arch beneath London's bustling streets, SMOKESTAK has elevated British barbecue to new heights through obsessive attention to detail. Their reputation precedes them wherever they open.
The beef rib arrives as a magnificent centrepiece, smoked to perfection and served simply to let the meat shine. Their pulled pork boasts incredible depth of flavour from hours in the smoker, whilst the burnt ends showcase why patience truly is a virtue in the world of proper barbecue cooking.
