The patio and dinning room are open!
In accordance to the social distancing guidelines, we will operate with limited seating and all tables are 6 feet apart. Our staff will be taking extra precautions to keep you and ourselves safe. As you are dining, please be mindful of the other guests around you. We are so excited to see each and every one of you!
We will continue to do curbside pick-up and delivery at the front of the building.
If you are placing a To Go order, you may come in and place your order. For your safety and the safety of others, we may ask you to wait in your car and we will bring you your order to you once it is ready.
You may also call 757-595-4320 or place an order online at www.smokenn.com.
Offering Curbside Pickup and Local Delivery
Smoke BBQ now offers curbside pickup and local delivery!
You can order online or by phone: (757) 595-4320.
Click the link below to browse our new curbside menu!
"I ordered 2 gallons of pulled BBQ for a party I threw over the weekend, and I was more then satisfied...Everyone at my party loved the food and I cannot wait to come back and dine in."
- Susan W.
Steve and Kathy
MEET THE OWNERS
Smoke BBQ...it's not just about preparing food for customers! We prepare all our dishes just as we do for our family and friends. Using fresh, local, natural ingredients with our hardwood smoked meats makes the restaurant and catering services the best in the area.
The Walters have operated a catering business out of Smithfield since 2008 and as Kathy describes it, “the business has grown so we finally decided it was time to open a restaurant.” - Daily Press
CHEF & KITCHEN MANAGER
Chef Forrest Warren has been serving up plates of old school BBQ at SMOKE since 2012. His Southern cooking style has won acclaim from Southern Grit magazine, inclusion on “Best of Hampton Roads” lists, and top honors in a 2017 Virginia BBQ competition.
Warren’s beginnings were humble— after working his way up to head cook at Cheatham Annex Navy base, he went on to make Dean’s List at Johnson and Wales College of Culinary Arts, and embarked on a career influenced by his Appalachian family roots and high caliber French technique.