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DINING Smokey Joe's Bar-B-Que serves up the real thing MailTribune.com Writer Posted Jun. 12, 2015 @ 12:01 am Posted Jun. 12, 2015 @ 12:01 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> It's summer and the smell of barbecue is in the air. Fans of the genuine article can head to Smokey Joe's Bar-B-Que, 1104 E. Vilas Road, Central Point, where they'll find pork, baby back ribs and tri-tip smoked to perfection over wood fires. "There are no propane or electric burners here," says owner Joe Campodonico. "I use whole logs, and I try to use regional wood — oak, madrone, apple if we can find it, cherry, alder." Campodonico has been smoking meat over stick fires since he was 8 years old. His first cooker was a Smokey Joe — thus the name of his drive-up restaurant and smoke shack. He and his staff prepare their own barbecue rubs and sauces, as well as potato salad, cole slaw and baked beans. "The cole slaw recipe was given to us by one of our loving customers," he says. After one such customer phoned in a tip to the Mail Tribune about the great food at Smokey Joe's, a co-worker and I headed out to see what the buzz was about. Driving out Highway 62 and turning west on Vilas Road, we encountered a long row of orange traffic cones placed by Medford Water Commission. But with keen eyes, we were able to spot the smoke shack and its entrances. Road work is taking place at night, not during business hours. To order from the drive-thru window, take the first entrance. We parked near a stack of wood outside the smoke shack and placed our orders at the walk-up window. Clean picnic tables shaded by umbrellas are provided for diners. The Mail Tribune caller had said good things about the restaurant's Clingers, dates stuffed with a blend of jalapenos and cream cheese, then wrapped with bacon and deep-fried. So we had to try them, and they were quite tasty. Kind of sweet and salty, and soft and crunchy, all at the same time. Five or six of them can be had for $3.75. "My mom gave me the idea for those appetizers about eight years ago," Campodonico says. "We originally stuffed them with blue cheese, but too many customers didn't care for it." Baby back ribs are Campodonico's specialty, and they are sold by the quarter, half or whole rack, ranging from $7.50 to $20.75. Order a double rack for $38.75. Patrons can call ahead to place orders. Uncertain we could consume such large orders, we asked for tri-tip ($9.25) and pulled pork ($7.50) sandwiches, and chose sides of cole slaw and baked beans. Fries also are available. The meaty sandwiches were spread with lots of barbecue sauce, topped with grilled onions and served on toasted buns. Jalapenos also can be added.  Campodonico's barbecue is the real thing. The meats have that outdoor flavor that can only come from a wood fire. I would certainly order the pulled pork again. I liked its tenderness. My co-worker and I enjoyed the tri-tip, along with a sampling of the ribs. We both got barbecue sauce on our hands and clothes. The cole slaw is fresh and tastes just like homemade. Not too sweet and not too peppery. Smokey Joe's Bar-B-Que is open from 11 a.m. to 7 p.m. Tuesday through Sunday. There's a happy hour special on ribs — $17 for a full rack — from 3:30 p.m. to close. Call  541-727-8210 for information and to-go orders. —  Laurie Heuston       MailTribune.com Writer Posted Jun. 12, 2015 @ 12:01 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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