Smokin’ Oak BBQ in Mariposa, California: Meet the Pitmaster
Best Outdoor BBQ Near Yosemite: Smokin’ Oak BBQ (Brisket, Ribs & Craft Brews)
We sat down with Executive Chef Dan Fournier of Smokin’ Oak BBQ in Mariposa, California. Just outside Yosemite’s gateway town, Smokin' Oak BBQ delivers a casual outdoor dining experience where mountain air, roadside energy, and rustic Sierra charm set the tone. Patio-style seating and an open, laid-back layout make it the kind of place where hikers, road-trippers, and locals gather after a long day exploring the region.
Image Credit: Smokin’ Oak BBQ in Mariposa, California
The cuisine is classic low-and-slow barbecue with a California twist—think oak-smoked brisket, tri-tip, pulled pork, and ribs, all cooked over local live oak for deep, authentic flavor. Plates are hearty and unpretentious, with standout sides like mac & cheese, ranch beans, and street corn designed to complement the smoky meats.
Tell us about what your morning routine looks like, and how you like to end your day?
The morning usually starts with a quick hike while listening to either a book or podcast on either something food related, leadership, or the restaurant industry. Following that, I usually sit down and review the numbers from the day before as well as any new reviews that may have popped up. I’ll have conversations with our managers and other staff about the day before and discuss anything that needs to be addressed. This is usually wrapped up a couple of hours before service which gives me time to talk to the line, do quality control on all of the day's dishes, and see how the cook on the smokers is going.
At the end of the day, my fiancé and I will grab a bite or try to get home a little early so I can work on new recipes and have a couple glasses of wine.
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
No favorites, just ones that I’ve always looked towards for inspiration such as pitmasters that changed the game like Aaron Franklin, Rodney Scott, and Tootsie Tomanetz. I recently visited Austin and was very impressed with the meats and creative sides coming from pitmaster Evan LeRoy of LeRoy and Lewis Barbecue. Beyond BBQ I’ve always enjoyed the personality and passion for cooking from chefs like Anthony Bourdain, Enrique Olivera, and Francis Malman. I would tell aspiring chefs to roll with what you do best and get as much experience as possible. Show up on time and do your job.
Image Credit: Smokin’ Oak BBQ in Mariposa, California
Do you have any awards or achievements you’d like to mention?
I have been on several winning BBQ teams over the years, won various types of cookoffs, and have won local people’s choice awards such as “Business of the Year” for Mariposa County, as well as “Best Lunch in Mariposa,” but nothing beyond that just yet.
What do you typically cook at home?
I cook all across the board at home with the most common repeats usually being various sous vide meats, confit vegetables, purees, and anything wood fired.
What’s a food trend that you’re loving right now and why?
Cooking is the only art that regularly goes beyond the five senses which is so amazing. Obviously, you have the fragrance that hits you when you walk through the door as well as when it’s sitting in front of you. Then, you hear the kitchen and the food cooking which can also happen in front of you. You have the visual interaction of eating with your eyes and the touching of the food before it hits your tongue. Finally, the mental sixth sense of when everything collides and you get the overwhelming firing of the brain, triggering pleasure that you didn’t even know could happen. Cooking at its rawest form covers all of these sensations and for that will always be exciting.
Image Credit: Smokin’ Oak BBQ in Mariposa, California
That being said, I really love how food continues to become more playful. I feel like there are more unique and fun flavor profiles being paired in all these creative ways that are just flat out fun to eat. I also really appreciate how some of the other senses are now being utilized in dining/eating experiences that are typically not as involved. For instance, utilizing creative presentations to trick your mind and open up the more creative patterns in your brain that you wouldn't normally engage while eating.
What drink do you enjoy most?
Depending on the day, it's either a nice bourbon neat such as Blantons or a ranch water made with a nice Blanco tequila like Don Julio. Most often though I will just have a little Cabernet with dinner.
Have you ever cooked for a celebrity? Do you have a story to tell?
Not yet!
Image Credit: Smokin’ Oak BBQ in Mariposa, California
What’s Your Instagram So Readers Can Follow You?
You can follow @smokin.oak.bbq on Instgram.
What’s the strangest food combination you’ve ever tried? AND did you like it?
Last week, I made a dish for a private dinner that was sous vide pork tenderloin topped with a sage browned butter sauce, served with a grilled corn puree made with Parmigiano Reggiano and ancho chili, along with a local cherry tomato confit. Our guests were blown away. It was certainly a combination that isn’t necessarily new but how it came together was honestly great.
Image Credit: Smokin’ Oak BBQ in Mariposa, California
Why should readers visit smokin’ oak BBQ in Mariposa, California?
Smokin’ Oak BBQ is producing amazing craft meats and sides utilizing the highest-grade ingredients we can get our hands on. Everything that we serve (except our bread) is made 100% from scratch in-house. We have a great beer and wine selection, awesome desserts such as peanut butter pie, lemon raspberry curd cake, and smoked pecan cake. We are located in the heart of the historic goldrush town of Mariposa Cawhich is just outside of Yosemite National Park so you can make a trip of it.
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