We have done it all the hard way from building our own smoker “the big unit” which could smoak 160kg of pork shoulder in one go to custom building Glasgow first gourmet food truck we don’t let a little hard work get in the way of creating a revolution.
Over the years we have had several residences and pop ups such as Variety Bar, Street Food Cartel, Pivo Pivo, The Sanctuary and TriBeCa now the time has come for SMOAK’s first restaurant. Our mission – deliver the full package of music, drink, service and atmosphere to complement the mouth watering food that we are very proud of.
Smoak pulled themselves a piece of the dining scene as one of the first gourmet street food companies in Scotland, with regular pop up appearances across the land, using our food truck to take Smoak’s unique BBQ flavours to events and festivals nationwide. We are always at the heart of the party bringing bold flavours, relaxed friendly attitude and uncompromising quality.
We’re so fond of this wood that “it’s in our name” a common hardwood that imparts a mild to medium smoky flavour in meat. Barbecue enthusiasts largely consider oak one of the best staple smoking woods as it complements most meats, including beef, pork and chicken and yes we couldn’t agree more!
Even though this tree is only found in southern regions of the country, it is the most common and most popular hardwood used for smoking in the United States due to its pungent, smoky irresistible flavour commonly used for beef, brisket and lamb.
The smokiness in this wood tend to be mild, with hints of sweetness. The mild woods pair best with more delicate meats like chicken pork and fish, where a little smoke goes a long way.