A Generous Barbecue Meal at The Smoking Apple in Lindon

A barbecue meal at The Smoking Apple can start simply enough: choose a sandwich, pick a couple of meats, add a side or two. Then the sauces arrive, the fries make a strong case for themselves, and the easy little meal becomes an excuse to keep passing plates around the table.

This small Lindon restaurant puts its attention where barbecue fans want it—carefully smoked brisket, pulled pork, chicken, ribs and sausage—while giving the meal enough supporting players to suit a table with different appetites. There are substantial meat plates for sampling and settling in, along with sandwiches for a more direct route to lunch or dinner.

The setting is cozy rather than grand, with indoor dining, a bar area and outdoor patio seating. It has the relaxed scale of a neighborhood stop where a couple can share a plate, a family can spread out over sides, or a larger group can make a meal of comparing notes on brisket versus ribs.

Brisket, pulled pork, chicken and ribs are the names that come up again and again here, and they give a three-meat plate plenty of range. A shared platter is especially useful for a first visit: one person may be after tender pulled pork, another may want ribs, and somebody will almost certainly want a bite of brisket before committing to an opinion.

Two- and three-meat plate formats keep that kind of sampling straightforward. One reported serving approach included roughly four ounces of each selected meat, though portions can vary. The broader point is that these plates are made for mixing rather than forcing everyone at the table to choose just one barbecue favorite.

Sandwiches provide the alternate path. They make sense when you know exactly what you want, want a meal that is easier to carry out, or simply prefer your barbecue between bread instead of arranged as a platter.

The sauce selection is unusually broad, running from sweet and savory choices to sauces with more heat. That turns a plate of smoked meat into a small tasting session, particularly if several people order different items and trade dips across the table.

Raspberry barbecue sauce gives the lineup a sweet, fruit-forward curveball. Jalabama brings a different direction, and it has found a particularly good companion in the restaurant's fries. Parmesan sauce is another notable option to try with the smoked meats, alongside the house-made barbecue sauce.

There is no need to decide that one sauce has to rule the meal. A bite of ribs with one sauce and a fry with another is a perfectly reasonable way to eat here. The range encourages a little table-side experimentation without making the menu feel fussy.

Fries are one of the menu's recurring strengths: seasoned, crisp and flavorful enough to stand on their own. They can arrive as a side, become a loaded-fry plate, or serve as the practical test vehicle for the sauce collection.

Loaded fries are a good choice for a table that wants something hearty before—or alongside—the meat. Regular fries, meanwhile, are almost built for dipping. Jalabama on a crisp fry has a particular appeal, but this is one of those occasions when sampling around is more useful than taking anyone else's word for it.

The cornbread has its own following, thanks to a crumbly texture and a sweet edge often compared to brown sugar. It is the sort of side that can disappear while everyone is waiting for the rest of the plates to land.

Macaroni and cheese, smoked beans and corn keep the barbecue side of the menu well represented. Sweet potato fries offer another familiar comfort-food option, while a house salad and steamed assorted vegetables give the meal some lighter balance when the table has already gone deep on brisket, ribs and loaded fries.

That mix makes it easier to order generously without having every dish taste like the same note. A plate of smoked meats can be paired with cornbread and beans for a traditional-style spread, or softened with salad and vegetables when the group wants a little contrast.

Dessert is available for diners who want to keep the meal going with something sweet. Pudding is a shareable option, while a brownie with ice cream and chocolate cake offer more direct routes to a chocolate finish.

Apple Beer on tap gives the drink list a fitting local-interest detail and a nonstandard accompaniment to smoked meats and sides. It is an easy choice for someone who wants something beyond the usual soft drink with a barbecue plate.

The service style is friendly and accommodating, with staff ready to answer questions and help diners work through the choices. On some visits, diners have been able to sample meats before deciding, a welcome possibility when brisket, pork, chicken and ribs all sound good. It is not something to count on every time, but it speaks to the conversational feel of ordering here.

The restaurant works comfortably for couples, families and groups of five to eight, and its catering operation extends the same food to company parties and team events. The catering process has been handled professionally and without needless complication, useful for gatherings where barbecue is meant to feed a crowd without becoming a project.

Takeout is firmly in the mix as well. A sandwich travels easily, and the menu is tempting enough that adding an extra one for later is not a hard decision. Free parking is available in a lot with plenty of spaces, which keeps both a dine-in stop and a pickup order pleasantly uncomplicated.

Reservations have not been necessary on at least some visits, though the restaurant's indoor seating, bar area and patio give diners a few different ways to settle in once they arrive.