Behind The Pour EP 1
Meet Dedy our head of beverage who will talk you through the process and craft that goes into our cocktail range.
Our History, The Conception Of Smoke.
SMOKE began as a labor of love during the challenging times of COVID when our owner developed a deep-seated passion for the art of slow-cooked meats, with a special fondness for brisket. It all started with inviting friends over to savor these mouthwatering creations, and their enthusiastic feedback was nothing short of amazing. Soon, word got around, and people began booking our owner for private events to experience the magic of his culinary skills.
The overwhelming popularity of these gatherings sparked an idea: why not share this love for BBQ with the wider community? And so, SMOKE was born. Over the past two years, we’ve taken this initial spark and evolved into a restaurant that goes beyond just the love of BBQ. At SMOKE, we’ve cultivated an environment where quality ingredients, open fire cooking, and the joy of outdoor dining come together to create a unique culinary experience. We’ve dedicated ourselves to bringing the community closer, and we’re excited to continue this journey with you. Come be a part of our SMOKE story, where passion meets the plate, and every bite reflects our commitment to quality, community, and culinary innovation.
New Smoke
Now we’re building a second spot, away from the tourist strip, and going back to what we do best: feeding the community.
Behind the SMOKE
Designed and built for open fire cooking, our custom-made grill is an essential part of the SMOKE kitchen.
Smoke X The Lodge
SMOKE brings open-fire cooking, good food, and the full grill experience to your next outdoor event.
Cooking With Fire
In this episode, Chef Wirya takes you through the process behind our Tomahawk Steak.
Behind The Smoke
Our finished brisket with Chef Wirya.
What goes into cooking low and slow at SMOKE?
Chef Wirya walks us through the process, from lighting the smoker to slowly cooking the meat until it reaches the right internal temperature.
Behind The Smoke
Chef Wirya talks to us about our unique preparation for our signature Smoked Brisket
Cooking With Fire Ep 2
Takes us from locally sourced ingredients to the open fire.
Cooking With Fire Ep 1
Smashed Pork Chop, featured on our from the fire menu
Smoke X Smokin’ Gauchos
Fireside dinner in the barnyard—a celebration of simple cooking and shared moments.
Prime cuts and Private invites
A Gentlemen's lunch at Smoke's Barn defined by wood-fired craft and the spirit of the occasion.
Earth Island Surf Festival
Smoke at Earth Island Surf Festival 2025
BTS Into The Wild Vol.2
Behind the scene of our video shoot on the hills for a cook surrounded by forest.
Into The Wild Vol.2
We took @wirya.purnama to the hills for a cook surrounded by forest. Simple food, bold flavors, and good company — this is what it’s all about.
Smoke Anniversary 5
It was an evening filled with familiar faces, new friends, and the kind of food that brings people together.
Jack Johnson “Accoustic Evening”
We had the absolute privilege of serving our BBQ at the @jackjohnson concert at @uluwatusurfvillas, Bali
Into The Wild Vol.1
Out of the kitchen and into the mountains 🌿🔥. Special thanks to @thelodgebali for the dreamy backdrop — more collabs to come
Smoke Barn X BCF
Bar takeover by Bali Cocktails Festival at Smoke Barn
Jameson St. Patrick’s Season 2025
We were honored to serve up our BBQ experience for Jameson Indonesia's St. Patrick’s Season 2025 🍀🔥