Smoke Shack BBQ and Burgers Celebrates First South Florida Location, Plans Second

The Jersey-born barbecue chain is headed to Delray Beach
Photo: Official
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Founded in New Jersey by owner-operator partners Greg Stouffer and Tim Jensen, Smoke Shack BBQ & Burgers opened its first South Florida location this month at 10233 Okeechobee Blvd in Royal Palm Beach. The brand is showing serious commitment to South Florida, too: already, another location is planned for Delray Beach, expected to open on April 1 at 13900 Jog Road.

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What Now spoke with Stouffer and Jensen on the phone on Tuesday. The two business partners expressed excitement about the move and confidence in the process their brand has developed.

“The customer experience is what we focus on,” said Stouffer, a former senior manager at several large finance firms. “This isn’t our first go at it. We expect to deliver a great experience right out of the gate.”

“Greg’s a real genius behind the barbecue,” said Jensen, a former marine who also comes to the table with restaurant experience as a franchisee of several Jersey Mike’s locations in New Jersey. “I’m just trying to give it to the world.”

The Delray Beach location will feature Smoke Shack’s proven menu of barbecue, speciality sandwiches, and burgers, including top sellers like the Fiery Smokehouse Burger (two burgers, pepper jack cheese, greens, pico de gallo, pickled jalapeños, chipotle aioli & topped with jalapeño poppers) and the Dirty Bird (crispy chicken topped with BBQ chopped brisket, onion rings, & our steer sauce). The Delray location will also have a craft beer program featuring six to eight local drafts.

“It will have a little bit more of a sports bar feel,” Stouffer said. Expect big TVs and football games.

The Delray Beach location is gearing up to open this spring, but in the meantime, there’s no need to wait: go check out Smoke Shack BBQ & Burgers in Royal Palm Beach.

Photo: Official

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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