FIRE&FOOD Restaurant Recommendation: Smoke BBQ

Attentive readers who have followed us for many years might be puzzled by this restaurant recommendation. Smoke-BBQ in Düsseldorf – hasn't FIRE&FOOD featured this restaurant before? And yes, that's true! But a lot has happened since then. See for yourself:

BBQ as a way of life
A reader tip led us to Philipp Klages at Smoke BBQ back in 2020 – and we were thrilled by what we experienced just outside the Düsseldorf airport. Authentic Texan barbecue, prepared in style in a Southern Pride smoker – and presented with authentic "roughness." Back then, it was still in a black-painted BBQ wooden shack that could have been in Texas. Converted from a former run-down kebab shop to fulfill a lifelong dream. Always by Philipp's side was his friend Jonas, who pitched in enthusiastically. Smoke BBQ is now backed by a twenty-person international team, and the shack has been expanded with a large outdoor area and an event hall. In addition to daily operations, the Smoke BBQ team offers catering and hosts events upon request.

The two founders arrived at the realization of their dream of a BBQ restaurant through very different paths: Philipp, whose parents lived in Houston, Texas, for ten years, was literally born with a sense for barbecue – and has been refining the perfect rib recipe for as long as he can remember. Jonas came to the idea of welding his first 1,500-kilogram offset smoker in 2017 through his enthusiasm for craft projects. This is exactly the smoker that was missing for Philipp when he took the plunge into the unknown in 2019 to create a German BBQ mecca in the Lichtenbroich industrial park. The two knew immediately what they had found in each other, and have been pulling together with undiminished strength ever since. Philipp also continues to refine recipes and work on delivering them with a division of labor and consistent quality 365 days a year. Additionally, he produces content for social media and the like, and recently started the "BBQ Business Podcast," on which he has already been able to interview Lukas Podolski. Jonas is still welding the next offset smoker in the restaurant's own workshop – he has now reached a two-and-a-half-tonner – and shares this enthusiasm with participants in their in-house Smoke BBQ seminars and online courses. Together with their team, the two remain passionate about making authentic Texan BBQ an experience for everyone with all the senses. A concept that works.

Smoke BBQ
Mündelheimer Weg 31
40472 Düsseldorf
Tel.: +49 211 – 879 78 770
www.smokebbq.de

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