THE SMOKEYARD CLUB

December Pop Up

We’re firing up our Smoker throughout December to bring you Texas-style smoked meats! You’ll find a range of low-and-slow smoked meats served sandwich style!

Find us at Spark:York throughout December.

Welcome to the club

Whilst it may not be the most sophisticated oeuvre within the culinary spectrum, its safe to say that cooking with an open fire results in one of the most satisfying eating experiences. 

Since the time of the cavemen fire has been the preferred method used to make raw meat palatable, and only in the twentieth century did this primeval technique give way to what we would now call conventional cooking - using gas, electricity & microwaves. 

The Smokeyard Club pays homage to this long tradition of cooking with fire by offering a small selection of meats which we believe respond best to this cooking process. The results are tender, moist, smoke-infused cuts that are more than worth the considerable time and effort that goes into their preparation. 

For those of you interested in the hardware, our “oven“ of choice is a bespoke offset smoker made for us by Meat City Smokers that answers to the name of “Smokey Mo”. 

As you will see from the pictures, she’s a serious bit of kit and weighs in at around half a tonne. Her firebox & smoking chamber are both fabricated from 9mm thick steel to ensure that once warmed up the cooking temperature stays consistently where we want it.