Smoke BBQ

Smoke BBQ pulls serious wood-fired meat in downtown Kennebunk. The brisket, burnt ends, and pulled pork come out tender and smoky. Staff like Jess, Will, and Mark work the room with genuine warmth. It's pricey but portions are generous, and the owner still stops by tables to chat.

• Brisket has a real smoke ring and melts on the tongue.
• Six house sauces, each with distinct flavor; green and orange are standouts.
• Generous portions; sides rival the meat in care and taste.
• Staff remembers your name and the owner genuinely engages.

Start with the Smorgasbord if you want a full tour. The brisket is the headliner, sliced thick and tender. Burnt ends have a dark, caramelized crust and decadent depth. Pulled pork is forgiving and works well as a baseline. Skip the sauces at first, then work through the table, most diners pick two favorites. Sides like cornbread and potatoes au gratin are worth the space.

Casual and welcoming, with staff who remember regulars. There's music, laughter, and the constant low hum of a busy room.

The main draw here is consistency and care. The brisket comes sliced tender, burnt ends are caramelized and rich, and pulled pork lands somewhere between moist and deeply flavored. Six sauce options sit on every table, each with its own character. One recent visitor called the green and orange their go-to pair. It's the kind of place where you'll order more than you expect to finish.

Nearly every review praises the smoker's output, the care from staff, and the owner's personal touch. One guest drove 90 miles for a meal and plans to return. Another noted that Jess, Will, Mark, and Josh 'make you feel like a local even if you're not.' The sauces earned their own cult, some diners rank green and orange among the best they've tried.