Bask Smokehouse is a relatively new restaurant in downtown Huntington, at 279 9th Street near Pullman Square. It opened in August 2025 in the former Black Sheep Burrito & Brews space. The restaurant is co-owned by Patrick Guthrie, who is also behind Huntington businesses Bahnhof and The Loud and Charleston's Black Sheep. It describes itself as a contemporary take on the barbecue traditions of Texas, the Southwest, Kansas and the Deep South, interpreted through an Appalachian lens. Guthrie said before opening that the idea grew out of smoking meats and fish for specials at his other restaurants and wanting to build an entire restaurant around those techniques. The restaurant itself has a more polished, contemporary feel than the rustic-roadside aesthetic associated with many barbecue places. It has a Southwestern-influenced interior with colorful artwork and a menu that features brisket, ribs, pulled pork, smoked turkey and platters with sides I visited during their soft opening and tried a few different apps. Burnt-End Brisket Rangoon Dip: A deconstructed spin on crab Rangoon, the dip combines smoky chopped brisket burnt ends with a rich, creamy filling and is served with crisp wonton chips for scooping. The brisket adds a savory, smoky element to the sweet-and-creamy profile associated with Rangoon. Fried Deviled Eggs: A Southern-style twist on the classic appetizer, these start with hard-boiled egg whites that are breaded and fried until crisp, then filled with creamy seasoned yolk. The result has the familiar tangy richness of a deviled egg with a crunchy exterior. Grade: A