Our story
Fifty years of practice.
Holy Smokes started in 1974 as a trailer and a borrowed offset smoker in a Kirkland parking lot. The line formed by word of mouth, and it hasn't really stopped since.
Half a century later, the method hasn't changed: post oak, salt, pepper, and patience. Briskets go on at midnight and come off eighteen hours later. No shortcuts, no warming ovens — when the day's smoke runs out, we close the register.
50+years smoking
18 hrbrisket, every night
4Puget Sound locations
