The Smokin’ Oak Pit & Drinkery makes statement with central Texas BBQ

 The Fatty — a sandwich piled high with brisket, pulled pork, sausage, coleslaw and Grandpa’s Mac & Cheese — is a great way to try several smoked flavors at The Smokin' Oak in one fell swoop. Viki Eierdam

The Fatty — a sandwich piled high with brisket, pulled pork, sausage, coleslaw and Grandpa’s Mac & Cheese — is a great way to try several smoked flavors at The Smokin' Oak in one fell swoop. Viki Eierdam

When you’re a new restaurant in an established area, it helps to make a statement. That is exactly what the 1,000-gallon offset barrel smoker does in the courtyard of The Smokin’ Oak Pit & Drinkery in downtown Vancouver.

Owners Bryan Rodgers and Erick Gill partnered with a good friend to build the smoker and its 600-gallon sidekick for their new restaurant, which opened in November 2017. At the Smokin’ Oak, central Texas barbecue is the star of the pit and kitchen, supported by an innovative craft cocktail menu and Northwest-focused beer taps (Read more in The Messenger).