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What the Heck Is David Chang Smoking Up in LA?

A special smoker is headed to Momofuku in Los Angeles

Momofuku official
Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

David Chang announced just last month that he’s finally bringing Momofuku to Los Angeles, and already the wheels for the build out are turning in motion.

Yesterday, Texas-based company J&R Manufacturing tweeted a photo of a new smoker with the words “Momofuku Los Angeles” printed on the wooden box. From the looks of the box, the rig will probably be one of J&R’s smaller smokers like The Little Red Smokehouse, which handles up to 250 pounds of meat at a time.

So this raises the question: what is David Chang going to be smoking up at Momofuku in Los Angeles? For some perspective, celebrated Austin spot La Barbecue, which is making its way to Los Angeles later this year, uses a J&R smoker.

The new Momofuku restaurant, which currently has the working title of North Spring, is slated to open by late 2017 in an industrial section north of Chinatown. And there’s one thing for certain: there will be smoked meats. Just what kind exactly remains to be seen.

Editor’s note: an earlier version of this article stated that La Barbecue uses a J&R smoker. It does not.