Our Story

Welcome to Tim Love’s homage to all things grilled, roasted, and slow-cooked.

The Woodshed Smokehouse stands as a beacon of culinary innovation and homage to the primal allure of fire-cooked foods, nestled on the scenic banks of the Trinity River. Helmed by celebrated local chef-owner Tim Love, it marks his foray into a realm where the rustic charm of Texas barbecue meets a global tapestry of flavors.

At The Woodshed, every visit is a journey through a meticulously curated menu that rotates daily, showcasing the finest cuts of beef, lamb, pork, and wild game, alongside the freshest fish and a bounty of vegetables—all infused with the distinct aromas of various woods and fire sources.

“It’s the latest step on the journey of conscious dining, graduating from mindless stuffing of your face to Anthony Bourdain-level obsession.”

- D Magazine

“HOLY SHIN! The signature dish [beef shin] of the Woodshed Smokehouse is so paleo that you can almost hear drumbeats when they deliver it to your table.”

- Texas Monthly

“It takes balls for a well-established BBQ baron like Love to move the world of barbecue forward. Call him a smoked-protein progressive.”

- Men's Health Magazine

This is more than just a restaurant; it's an experience where traditional pit-smoked meats blend seamlessly with innovative dishes like 16-hour smoked beef shin, and where every bite tells a story of craftsmanship and passion.

The Woodshed's inviting atmosphere, from its casual bar and dining room with roll-up garage-door walls to the twinkling lights of its courtyard, offers the perfect backdrop for unforgettable meals. Here, the spirit of community thrives, welcoming not just guests but their four-legged companions to enjoy a feast in the heart of nature.

With Chef Love at the helm, The Woodshed Smokehouse is not just dining; it's a celebration of love, laughter, and the eternal bond between food, fire, and friendship.

The Wood

With three smokers, two rotisseries, two wood grills, and a rotating variety of woods on which to cook, The Woodshed has become an exciting and unique restaurant in Fort Worth, TX. Discover more about the woods we use below.

Mesquite

Strong earthy flavor. Mesquite is a scrubby tree that grows wild in the Southwest. With a very distinct flavor sweeter and more delicate than hickory, it’s a perfect complement to richly flavored meats such as steak, duck or lamb.

Oak

Oak is a common hardwood that imparts a mild to medium smoky flavor in meat. Barbecue enthusiasts largely consider oak one of the best staple smoking woods as it complements most meats, including beef, pork and chicken.
‍

Hickory

Despite being exclusive to the southern regions, this tree is the favored hardwood for smoking in the US. Its strong, smoky aroma reminiscent of bacon makes it a top choice. When used to smoke meats, they acquire a reddish hue known as the "red ring."

Pecan

Similar to hickory (it’s the same family of tree), but not as strong. Try smoking with the nutshells as well. Pecan is the best for that beautiful golden-brown turkey. Try it with other poultry products, game birds and pork – for that delicate pecan flavor!
‍