We only smōk the good stuff

At Smok, Colorado’s locally- and independently-owned barbecue joint, Chef Bill Espiricueta executes an easy-going barbecue vibe with the high expectations of a fine-dining chef. In a state that’s building its own barbecue culture, Smok offers piles of smoked items including ribs, chicken, brisket, wings, homemade sausages, a famed Nashville Hot Chicken Sandwich and a raft of southern-inspired sides, dishes and desserts along with a homemade pickling program and a craft cocktail menu to complement the smoky goodness.

As always, Smok is a first come, first serve counter service establishment. No reservations.

They say where there’s smoke there’s fire, and Chef Bill Espiricueta is no exception: born in Austin, Texas, Chef Bill has been eating, making, and enjoying BBQ with a fiery passion from an early age. He got his start at Kansas City’s progressive Bluestem Restaurant before jumping to fine dining, working with Nobu Matsuhisa at Nobu in downtown Dallas’s Crescent Hotel, then finding his way to Boulder where he was drawn to the more casual atmosphere and focus on locally sourced food at Oak at Fourteenth where he worked closely with Chef Steve Redzikowski before opening Smok RiNo, Denver in 2018. Our continuous growth led the team to open their refined food stall location in Junction Food & Drink in 2020 and Smok Fort Collins in 2021.