Let’s get better


Pit master James “Smokey” Jones

Meet Smokey

Pit Master James Jones takes his passion for barbecue seriously and it’s because of that he opened a restaurant inside the renovated Historic South Cle Elum Depot on April 20, 2013. “It’s a unique place and for that reason matched my vision,” Jones said.

Jones’ a former Boeing engineer and electronics consultant first got into barbecuing as a backyard hobbyist which evolved into a winning national and international competition circuit pit master. James says that his recipe for success comes from everything he’s learned from his immersion in those high-end competitions. “I’ve had a lot of mentors and it comes down to good beef and a good smoker. After that it’s taste, tenderness and appearance, the same criteria judges on the circuit use.

Smokey’s Bar-B-Que is a family owned and operated endeavor, with his wife and two daughters actively involved in the operation of the business.

Award-winning rubs, sauces & techniques

Recipes forged in the fires of competition

When you walk into Smokey’s Bar-B-Que in the South Cle Elum Depot, you will see impressive collection of trophies, plaques and ribbons, many with pigs, cattle and poultry on them. Far from mere decorations, every one of these awards represents many hours of travel, prep, barbecuing, and throwing down against the best pitmasters in National and International BBQ Championship circuits. With each contest, each judge’s comments, each winning combination of ingredients, skill and creativity, we’ve honed our product. We bring that experience and perfected barbecue home to set before the most important judges – you, our customers.

Grand Champion 1st overall – Kla Ha Ya Days BBQ Championships in Snohomiah, Wa. In addition to the Overall Champion, we also won 1st place ribs, 1st place pork butt, a 2nd place in chicken, and 7th place brisket. July 2013.

In the news – our winning “Barn Burner” recipe featured on the Passion for Pork Blog. Link to the March 2015 Article & Recipe: 

Barn Burner BBQ Black Box Competition Winner’s Recipe for Duck a’ Pomegranate by Smokey’s Bar-B-Que (Cle Elum, Washington)

BBQ Flavor This Good Takes Time … Lots of It

We start with only the very best hand cut beef (like our USDA Black Angus Choice Brisket for instance), pork, chicken, catfish, oysters and shrimp coated in our award-winning signature rubs and sauces. After up to 10 hours in our on-site smokers over expertly selected blends of Hickory/Cherry/Maple or Apple smoking woods, we round out your meal with authentic southern style sides like barbecue beans, coleslaw and cornbread.

We also make all our own sauces!

Take a bottle or two home with you!

Sold by the bottle, pint, quart or gallon.


Beef & Pork

Brisket, Pulled Pork, Baby Back Ribs, St. Louis Style Ribs, Beef Short Ribs, Smoked Sausage Links


Southern Fried Catfish, Oysters & Shrimp

Smoked BBQ Chicken