Smoke & Barrels brings fresh take on smoked meat to Evans

Smoke & Barrels, located near Riverwood Plantation in Evans, is brand new and 30 years in the making. 

Normally, when a group of friends from college decide to open a bar, it doesn’t last long and it doesn’t end well. But, when friends Mike Schmieden, Russell Fiveash and Eric Yu did it more than 30 years ago, their bar ended up being an Augusta institution. Still alive and kicking today, Limelite Café is known for its friendly neighborhood bar atmosphere and delicious wings. 

After enjoying success with Ironwood Tavern in Evans, the three friends recognized a need for a delicious barbeque restaurant in the same Riverwood area. So, they decided, once again, to team up to dive into a shared passion – this time barbecue - and build a brand from the ground up.  

That brand is Natty BBQ, and the restaurant is Smoke & Barrels. While developing the restaurant, Schmieden, Fiveash and Yu turned to an old friend for help. Years ago, on football gamedays at Limelight, Aaron Swarmer was a regular. But not just any regular. Swarmer would sometimes smoke barbecue plates and make sandwiches for the cheering fans. With a smile, Swarmer recalled cooking a whole hog one Super Bowl Sunday. 

It's evident that this team has both passion and pedigree for good barbecue. With the management team in place, the last and most important piece was the chef and pitmaster. Not only would they need someone passionate about mouthwatering barbecue, but also someone who is skilled in the art of the smoker. It was easy to see that chef and pitmaster Brantley Wheatley was up to the task. 

The Smoke & Barrels menu features pork, chicken, brisket, wings, ribs, salami, and more. Swarmer said each order gets cut, carved, shaved, or shredded when you order, rather than prepared for the day like most of the big chains. That is where Swarmer says Smoke & Barrels stands out. They’re not restricted by the constraints of corporate policies.

“People try so hard to monetize hospitality,” he said. “But, if you’re not genuine, it’s not going to work.” 

Smoke & Barrels also has a full bar, stocked with the barbecue experience in mind. Swarmer explained that most of what is on the bar shelves was picked out specifically because it had enough body or flavor to pair with the smokey foods  

“The ‘Barrels’ aspect of the Smoke & Barrels name is because they’ve invested in barrel picks of reposado tequila,” he said. “And a cask-strength bourbon to stand up to the smoke in the food and to also use to make craft cocktails.”  

He said the hope is that Smoke & Barrels becomes a destination for whiskey afficionados and barbeque fans alike. Swarmer takes pride in introducing guests to a cut of meat that they might not normally consider to pair with the perfect spirit. The goal – to build Smoke and Barrels as a departure from corporate dining experiences and a local brand with intention.