Everybody should believe in something -- I believe I'll have another drink.

— W.C. Fields

bkarau's Review of Williams Smoke House

  • Potato Salad: Nice but otherwise unremarkable.
  • Sauce: Nice bit of spice - great hang time. Very smokey (suspect liquid smoke)
  • Brisket: Dry and peppery. Good smoke ring.
  • Spare Rib: Good bark. Very heavy smoke ring. Pulls clean off bone.
  • Sausage: Very tender. Good texture - light casing. Slight spice.
  • Atmosphere: This is odd. The joint is the nicest structure in the 'hood. Good smoke plume. God, I'm hungry ... must keep focused to avoid a binge

    New pit area. Smokes with oak, with a bit of hickory for flavor (can smoke w/ oak after 6 wks of seasoning, whereas pecan takes 6-8 mos to prevent bitter taste). Runs 300-350F on box end (ribs for 3-3.5 hrs, on foil) and 250 on stack end (sausage).

    Small serving window inside - like the entrance to a speakeasy

  • Dessert: Apple cobbler is warm and tender w/o being mushy. Tastes great!
  • Beans: Pintos: Very solid beans. Firm, but not hard.
  • Coleslaw: Looks runny and translucent. Good taste, though. Sharp and not too creamy.
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