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News & Press

January 2017

Michelin Guide Review

Leave your diet at home, ignore the neighborhood, and follow your snout to the waft of barbecue coming from the large, black smoker parked alongside the Smoking Pig BBQ. The ribs and pulled pork are delectably, fall-off-the-bone.
December 2nd, 2016

Seattle Refined

Our Refined crew went down to Santa Clara ahead of the Pac-12 Championship game (Go Dawgs!) and visited a top BBQ joint called The Smoking Pig. They have a lot of great stuff on the menu including something called Wolf Turds. Of course, we were intrigued and had to find out what’s in them. Watch the video and check it out.
November 9th, 2016

The San Jose Mercury News

The outdoors pit on Coleman Avenue now has the city of San Jose’s seal of approval. Let the smoking begin! Paul Reddick’s newest Smoking Pig BBQ barbecue operation, the third, is up and running. The opening comes about five years after Reddick, a former high-tech sales manager, first turned his hobby into a business, packing a joint on North Fourth Street in San Jose with ‘cue lovers.
March 6th, 2013

San Francisco Weekly

Equally worthy of an excursion is San Jose’s Smoking Pig BBQ, opened by former semiconductor sales manager Paul Reddick in 2011. I ordered a combination platter ($14.95) and was rewarded with moist, powerfully smoked brisket and honking big, meaty ribs, painted with a faintly sweet glaze reminiscent of Chinese barbecue in the Outer Sunset.
April 6th, 2012


The uncertainty of today’s job market is a good enough reason to take the risk of being our own boss. Yes, it is not easy, but it is highly rewarding. Paul Reddick, CEO of the Smoking Pig BBQ Company, took this risk and made it work for him.
March 1st, 2012

San Jose Mercury Newspaper (Press Release)

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