Smoked wings… sticky and tender. Photo: Wendy Johnson

Smoked lamb and gravy roll… stuffed with shredded lamb. Photo: Wendy Johnson

Smoke Masters BBQ is a beer joint so don’t look for a wine menu. Photo: Wendy Johnson

Beef brisket burger… served with hand-cut fries. Photo: Wendy Johnson

The Big Rig features 14 tray cooking racks spread out over three cooking zones. Photo: Wendy Johnson

“Note to self,” says dining reviewer WENDY JOHNSON. “Take a big bib and a mountain of hand wipes the next time I visit Smoke Masters BBQ in Fyshwick.”

It’s hand’s-on eating at Smoke Masters BBQ with finger-lickin’ ribs, gravy rolls dripping with goodness, and thick burgers overflowing with juices. 

The day starts early at Smoke Masters BBQ with high-quality sourced meats cookin’ away on a big, black, mean-looking smoker sitting out front in the parking lot (a commanding presence). The Big Rig features 14 tray cooking racks spread out over three cooking zones. 

Think slow-cooked brisket, ribs, beef tri-tip, pulled meat, jerky, wings and more. Pitmaster Scotty Masters, who grew up in butcher shops, is excited about meat and promises a true taste of American low and slow barbecue with an Aussie twist. 

We started our carnivore adventure ordering smoked wings. We were offered medium or asked if we wanted to ramp matters up. We sweated it out with the HOT, HOT, HOT ones, but were forewarned. They were sticky, tender and fun.

After giving our tastebuds a well-deserved rest and cooling them down with sips of icy cold beer, we moved to the next stage.

The smoked lamb and gravy roll was far from attractive but insanely delicious ($14). The super soft roll was literally stuffed with shredded lamb that was packed with flavour. 

Down the hatch next was the thick beef brisket burger ($18) served with what was referred to as hand-cut fries ($7). The fries didn’t hit the mark, but the burger went down just fine.

On our visit, a beef short rib tray and a carnivore tray were on offer (each $50) but we didn’t dare try the volume.

Smoke Masters BBQ is a beer joint so don’t look for a wine menu. One sauv blanc and one shiraz are the only choices ($8 a glass). We wondered why a few more styles aren’t available. We were told it was because most who head to Smoke Masters BBQ aren’t vino aficionados. Still, we thought, it doesn’t take much to store a small stash for those who like a different type.

This isn’t to say the beers aren’t good. Premium lager, amber ale, wheat beer and porter are on tap from Zierholz and Crankshaft and Hazee from BentSpoke (prices vary). Great Northern and Carlton Dry in cans are $6. 

Open for around two years, Smoke Masters BBQ gets busy during peak periods but don’t let the lineups worry you – service is pretty quick. The place knows its niche in the market and the vibe is cool if you luv loud rock ‘n’ roll.