Smokey Project Description

An ode to the American backyard BBQ – but with Chinese nuances – Smokey’s BBQ opened in the old Fan Tang food court space just over a month ago, serving up a roster of slow-roasted brisket, ribs, BBQ sides, and the like. 

The story goes that a group of American-born Chinese working in different industries here in Shanghai regularly got together to host BBQs, craving a taste of their individual upbringings in the American South. After a growing number of successful events, they decided to invest together and open their own shop, with Taiwanese-born F&B veteran Shorty Wu (previously of Chill Out) as the manager. 

The firepower comes from an Alto-Shaam Combi oven, one that took six months to get through customs. “It was worth every minute of the wait,” chimes in Wu, flipping a cajun spice-dusted fry into her mouth. 

The oven combines convection and steam cooking through charcoal and electric means to produce the highest quality food, monitored to the exact temperature to control consistently melt-in-your-mouth beef, regardless of Shanghai’s widely varying weather conditions. 

In short, get excited to sneak a peek at that meat.