Barbecue pitmaster cooking takes pride of place at Smoke 'n' Barrel, where chefs Chris Geary and Cory Blackburn slow-smoke meats for hours in purpose-built barrel smokers. Having evolved from market stalls and a central-city shipping container to a permanent dine-in restaurant, the kitchen turns out tender brisket, smoked pork, lamb, and Akaroa salmon, balanced by fresh salads, house-made dressings, sauces, and gluten-free choices. Beyond dining in, the team caters weddings, conferences, and work functions with down-to-earth barbecue menus.
Visitors highlight the well-priced brisket and note the kitchen handles large group events smoothly, serving generous spreads that suit barbecue purists and mixed diets alike. Situated on Ferry Road in Woolston, it sits alongside three other pub listings within a kilometre, including the neighbouring Oak 'n' Ferry right on the same stretch. While online orders for their signature Meat Bombs have recently paused, the dining room remains a standout destination for Canterbury low-and-slow barbecue. Our pick in Woolston for authentic slow-smoked brisket.