Smoke & Barrel

ABOUT

Love backyard barbecues and meat that falls off the bone? Get down to American-style smokehouse/barbecue joint Smoke & Barrel. The brainchild of chef-restauranteur duo Chris Grare and Arron Rhodes, Smoke & Barrel is their second restaurant co-venture following Kinship, which opened last year. Leadi ...More

Love backyard barbecues and meat that falls off the bone? Get down to American-style smokehouse/barbecue joint Smoke & Barrel. The brainchild of chef-restauranteur duo Chris Grare and Arron Rhodes, Smoke & Barrel is their second restaurant co-venture following Kinship, which opened last year.

Leading the Smoke & Barrel kitchen is head chef Christopher Tuthill who has roots on Albuquerque, New Mexico, together with Grare. Prior to joining Smoke & Barrel, chef Tuthill helmed the kitchen at private member's club The American Club Hong Kong and also spent nine years working in Texas, the state hailed as the birthplace of barbecue.

Smoke & Barrel captures the heart of old-school American barbecue, using US meats, slow-and-low traditional cooking techniques, and an imported wood-fire smoker. Different from a charcoal or gas grill, the use of a smoker produces the hallmark flavor of real Texas-style barbecue imparted by hickory wood. (Mar 2021)

DISHES WE LOVE

Cider Glazed Baby Back Ribs, Brisket, Short Rib, Carolina Pulled Pork