Africazine:
Mpho Nkomo’s culinary journey has transformed Soweto’s food scene with his barbecue venture, Something Smoked.
From a self-taught boilermaker to a celebrated pitmaster, Nkomo has created a local hotspot that draws crowds every Saturday. His meticulous 12-hour smoking process and family-run operation celebrate the rich tradition of Texan-style BBQ.
Something Smoked: A Culinary Landmark in Soweto
Something Smoked Roadhouse BBQ, founded by Mpho Nkomo, operates from his grandmother’s home in Chiawelo, Soweto. The venue has become a local landmark, attracting long queues each Saturday for its acclaimed smoked meats. Nkomo’s journey began unexpectedly when he discovered smoked brisket at a workplace braai, igniting a passion that led him to master the art of barbecue.
After losing his job in 2019, he utilized his metalworking skills to build a custom smoker, refining his craft through experimentation. The restaurant’s disciplined approach to food preparation emphasizes quality, with a focus on premium cuts of meat and a time-intensive smoking process that ensures each dish is flavorful and tender.
South Africa: Key figures on Something Smoked
- 12-hour smoking process
- Brisket takes 12 to 16 hours to smoke
Community and Tradition at the Heart of BBQ
The success of Something Smoked is rooted in community engagement and family collaboration. Nkomo’s grandmother and mother play vital roles in the preparation of side dishes, enhancing the overall dining experience. Customers appreciate the dedication and personal touch that Nkomo brings to his craft, often resulting in sold-out items by the end of the day.
This culinary venture not only showcases Nkomo’s passion but also highlights the importance of tradition in modern South African cuisine. It serves as a testament to how individual dedication can elevate a local eatery into a cultural institution.
Future Plans for Something Smoked
- Continue refining the smoking process
- Expand menu offerings based on customer feedback
Something Smoked is a shining example of how passion and community can create a culinary success story in South Africa.
