7 Ways to Cook Corn
Seven approaches to a favorite summer crop, from the grill to the smoker — charred on the cob, or tucked into a side dish alongside our smoked meats.
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The Smok'n Grill Blog
Notes from the pit
Food trends, cooking tips, and local ingredients from a Portland barbecue kitchen.
Our blog covers the topics we cook around every day — farm-to-table trends, plant-forward plates, and the craft of smoking with charcoal and wood such as Hickory, Red Oak, and Fruit woods.
Wood-Fired
Hickory & Red Oak
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Posts are grouped into three categories: Events, Lists, and Philosophy. Use the filters below to narrow things down, or read straight through the latest entries.
The Smok'n Grill blog is where the pit crew writes about the ideas and techniques behind the food we serve. Notes from the smokers cover cooking tips, seasonal ingredients, and the small decisions that shape each plate. It is a place to read between orders, whether you are curious about smoking methods or simply hungry for ideas about what to grill next.
Smoked barbecue is the heart of our kitchen, and the blog spends time on the craft behind it. We use charcoal and wood in our smoking process, letting hickory, red oak, and fruit woods lend their character to the meat. Writing about how the wood flavors infuse into brisket, ribs, and sausages makes for good reading for anyone who wants to understand the technique rather than just the result.
Beyond the smokers, the posts follow a plant-forward and farm-to-table point of view. Grilled vegetables, corn on the cob, coleslaw, and fresh salads all get their own attention, along with Cajun grilled seafood, sausage specialties, and mac and cheese built for sharing. The goal is to reflect the range of a barbecue menu that treats sides and vegetables as first-class courses.
Posts are grouped into a few simple categories so browsing stays easy. Events can share what is happening at the restaurant, Lists collect recommended dishes and pairings, and Philosophy covers the thinking behind the food, from smoking technique to customer favorites and the stories behind signature recipes. Use the topic filters to narrow things down, or settle in and read straight through the latest entries at your own pace.
It's Spinach Month at Thyme!
Our take on seasonal eating and what a month dedicated to greens looks like on a barbecue menu, with a nod to plant-based diets.
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Harvesting Locally
What the farm-to-table movement means in a Portland kitchen, and why sourcing vegetables close to home shapes what we grill.
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Latest posts
Our blog has covered cooking tips, seasonal ingredients, and broader thoughts about food. Recent topics include farm-to-table trends and plant-based diets.
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Harvesting Locally
On buying from nearby farms and letting the season drive the menu.
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It's Spinach Month at Thyme!
A celebration of leafy greens and plant-forward cooking.
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7 Ways to Cook Corn
Seven simple ways to prepare a summer staple, grilled or smoked.
Ordering while we're closed. Smok'n Grill is currently temporarily closed, with a reopening date to be announced on our website. In the meantime you can browse the menu, place an online order, or reach us through the contact page.