Smoke 'n' Barrel grew into its Woolston restaurant by degrees. Chefs Chris Geary and Cory Blackburn began with a smoker and market appearances, moved through a container site and a longer residency, then opened their own Ferry Road venue in March 2023. That progression still shapes the place: the cooking is grounded in barbecue craft, but the permanent dining room gives it the rhythm of a full neighbourhood restaurant.
Slow-smoked meat remains the anchor. Brisket can arrive in a Reuben with sauerkraut, Swiss cheese and Russian-style dressing, while beef cheek becomes the centre of a board with polenta, vegetables and red-wine jus. Share plates and sandwiches let diners approach the smoker's output in different ways, making the menu suitable for anything from a single substantial lunch to a table ordering across several cuts.
The sides are written with enough character to stand beside the meat. Pork green-chilli macaroni and cheese adds richness and heat, loaded potato skins bring crisp texture, and seeded slaw and burnt-end beans offer contrasting routes through a barbecue spread. Jalapeño-cheddar cornbread is a natural companion to the smoke, while a board of smoked cauliflower, tofu and mushrooms gives vegetarian diners a composed meal rather than a collection of side dishes.
Craft taps reinforce the relaxed barbecue-house setting, and the restaurant's catering work extends its cooking to weddings, conferences, work functions and birthdays. That service makes sense for food designed to be portioned and shared, yet the Woolston venue remains the best expression of the operation: smoke-led cooking, thoughtful accompaniments and a drinks list gathered under one roof.
Address: 616 Ferry Road, Woolston, Christchurch 8023, New Zealand
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