Long before the craze over craft beer engulfed Charleston, Smoky Oak Taproom was boating more that 40 taps of American craft beer and rare imports. Before the rise of hipster barbecue joints, Smoky Oak was slinging mouth-watering pulled pork, brisket, sausage, and smoked chicken to everyone from working-class James Island families to fancy barbecue aficionados who drove near and far to seek out the popular James Island eatery.

The fact that Smoky Oak Owner/ Pitmaster Rick Agius has managed to do this all
while remaining a “neighborhood” restaurant and bar is a small miracle in the highly competitive and ever-changing Charleston dining scene. One of the ways that Smoky Oak has been able to maintain its reputation and success is by offering a great meal at a fair price.

In true Smoky Oak fashion, “Its all about the food”.