Smoking Shack

CONTACT

Ph: 098835544

108 Surrey Crescent
Grey Lynn, 1021 Auckland
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Opening Hours

SUN 11:30am - 8:00pm
MON closed
TUE closed
WED closed
THU 11:30am - 8:30pm
FRI 11:30am - 9:30pm
SAT 11:30am - 9:30pm

The Details

Cuisine
  • American
Need to Know
  • Catering
  • Good for Groups
Serving
  • Lunch
  • Dinner
  • Dessert
In the mood for
  • Cocktails
Need to know
  • Full Food Menu

From the smoky depths of Grey Lynn, there’s a new pitmaster in town—and a hot contender for the best BBQ joint of the year.

As soon as you enter, the warm comforting aroma of pōhutukawa smoke welcomes you from the big BBQ smoker in the corner. A previous relic from ol’ crowd favourite Smokin Cole, now placed in the trusty hands of the next pitmaster on the coals. You know it’s going to be seriously good BBQ when the previous four-time Auckland BBQ champ endorses these guys.

Smoking Shack, a low 'n slow BBQ food truck started by culinary school buddies (and friends that go way back), is the post-Covid brainchild of Varun and Anu. These two are not new to the scene—collectively they’ve been in the hospitality game for well over a decade and then some. Having worked in iconic restaurants across the capital and right here in Tāmaki, they took the plunge and took their love of BBQ to the Botany night markets in 2022. Then to the summer festivals. Then word got out, and they started doing private events and catering too. Since then, they haven’t looked back… two food trucks later, a couple of BBQ smokers, and countless kgs of ribs and brisket, they’ve now found their dream brick-and-mortar gourmet smokehouse.

But this isn’t any ol’ BBQ brisket spot we’re talking about. These guys are lifting the BBQ game, with a menu that'll be sure to please everyone at the table. Their snacks aren’t your average snacks. Move over fries, Smoked Jackfruit Tacos are a snack highlight that would have any meat eater fooled, and the Spring Roll Barbacoa—think of flavour-packed pulled beef encased in crispy spring roll pastry, and a side bowl of consommé (made with alllll the BBQ drippings) for good measure. Before we even get to mains, there’s another surprising addition—the Smoked Octopus. With artichoke cream and gremolata, it’s tender, smoky, tangy, and creamy. All the textures you never knew you wanted but absolutely need,  piled on top of the ultimate vehicle—sourdough (pro tip: save some of this to mop up your BBQ juices later).

Their signature meats (all gluten-free friendly too) not only include the classic low 'n slow pork ribs, wagyu brisket, but there’s even a lamb shank and tomahawk for the heavy meat hitters. Burgers, too, if you’re after something a little less messy… although there are dedicated rolls of thick 2-ply paper towels at each table, so messy eating is encouraged here! The smoked pork belly burger comes out with a thick slice of 4-hour smoked melt-like-butter fatty pork belly, complete with pickles and house-made BBQ sauce, tucked in a fluffy brioche bun. Need we say more?

But wait, we do need to say more. We need to talk about sides. Often an afterthought and relegated to the bagged salads of mixed mesclun, here they’re just as important as the key BBQ players. Who can turn away a side (yes, it’s a side folks) of Bangers and Mash, or Truffled Mac and Cheese?! Not us. Not to mention, the must-have cornbread, turned into generous slabs (for more sauce-catching, you see). Too many sides, too many choices? Not to worry, they’ve got you covered with sharing platter options ideal for date night, or a night out with friends and flatties (and might we add at very reasonably priced numbers too).

Before you get too full, don’t forget about dessert and drinks. After all that smoky and savoury, their house-made chocolate brownie with vanilla ice cream and caramel is the sweet relief that’s hard to beat (the chef’s favourite). For the rest of the table, there’s classics done well like crème brûlée and New York-style cheesecake.

But if you really are feeling too full for dessert, dessert in the form of a liquid variety is your best bet for that after dinner sweet. Aside from the wide variety of beers, wines, and spirits, their cocktail list is what you should be having with every BBQ this coming spring (summer, autumn, and winter). Think refreshing summer cocktails of lychee and cucumber, a fruity mocktail, or a Shiraz gin fizz. For warmer numbers, the Apple Pie with Fireball is a must sip, or restaurant manager Tristan’s go-to drink—an autumnal Maple Old Fashioned.

So what are you waiting for? Gather your mates around for some next-level BBQ because this will be the spot to be at every season.

Words by Vicki Young | Image credit: Michael White