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A first of its kind
smoke house in the midlands
We use traditional smoking techniques to acquire the deepest flavours that wake up those taste buds in a way you’ve never experienced
Located in the
heart of the city
Our base of operations is located in the heart of Athlone in Fry House. aptly named although Smoke House would have been sensational!
We use only the
best wood chips
There is only one way to do it and that’s
LOW N’ SLOW
Check out the menu
Smoke bbq athlone
A hearty welcome to Smoke BBQ. A little bit of the “US of A” in the heart of Ireland.
A national passion in America. An age-old cooking method. Slow cooked meats smoked over hickory and whiskey bourbon barrels with a dash of sea salt and peppercorns. Simple food simply cooked.
Our secret weapon
Our mission is to establish Smoke BBQ as the “go to” place for real Southern BBQ. Travelling the States looking for such wisdom, our quest brought us in contact with one man. Spoken of in revered tones. Recommended by many. Respected by all.
Coy Webb. Master chef, classically French trained, multiple competition BBQ prize winner & judge and owner of the multi award winning Roving Buffalo BBQ in downtown Denver. Coy is to BBQ what the late great Anthony Bourdain was to street food.
Smoke BBQ and Coy have become great buddies. So much so that Coy has come to Smoke BBQ and has personally trained our crew in the finer arts of real Texan BBQ. The nuances, the rubs, the subtle flavours he has built up over many years is given a unique Midlands centric feel. The result? You’ll have to drop in to see!
Open Monday – sunday
12pm – 10pm
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Here in the Midlands of Ireland we are blessed with magnificent and dedicated farmers. One such dedicated farmer is Sean Dunning. He and his brother Bernie have been farming and butchering for an accumulated century and a score! All of Sean’s beef is reared in and around Athlone. Sean’s love of his art is understated like the man himself. Try his brisket and you’ll taste the love and care he devotes to his cattle.
We get our pork from two local suppliers. Horans Butchers and Oliver Carty. Horans Butchers are a stone’s throw from the restaurant. They source their pork from just one breeder locally. This ensures accountability and quality. Oliver Carty is one of Athlone’s major success stories. From a very humble business based in his kitchen in Athlone, Carty’s has become one of the major pork and bacon suppliers in Ireland. They have always kept their emphasis on sourcing local and employing local. We are proud to deal with them.
There ain’t no chicken being reared locally so we do the next best thing. Our chicken is supplied by Fagan Foods of Moydrum and is Irish. The same goes for our salad leaves. They are local and organic and are grown by Millhouse Organic Farm in Williamstown, Galway. Lastly, we try and use as much Irish veg as possible but weather and supply sometimes dictate where it comes from. We use Mark Lennons Fruit & Veg, Athlone.
We’re located next door to Sean’s Bar, Athlone (Ireland’s Oldest Pub). Walk out of Sean’s, take a left and another left and you’ll bump into us.
We can’t wait to see you.
Fry Place, Athlone, Co. Westmeath, Ireland.