Cue Point is serving some of the finest smoked meat in London right now, without question. Smokestak alumnus Joshua Moroney and creative producer Mursal Saiq started the business partly out of love for barbecue and partly out of frustration at the lack of inclusivity in the field in London. The duo’s desire for a more integrated community is the driving force behind Cue Point’s Afghan barbecue, which fuses “American” smoking methods with Afghan flavours. The “nacos” are a riff on tacos — smoked lamb, brisket or short rib served on tortilla sized naan, topped with garnishes such as jalapeno or scotch bonnet jam, Afghan chutney, pickles and crispy onions. A selection of traditional Afghan dishes such as borani kadoo and bolani — a stuffed flatbread — are also available. Order for delivery or collection via its website. 

One of Green Lanes’ most popular ocakbasi for a reason: the food is consistently great. The iskender is a strong choice for delivery - a hot mess of doner meat, crisp fried bread, yoghurt, tomato and spiced butter, the scent of which escapes in one formidable gust upon opening the carton. It would also be criminal not to mention the kunefe which, while not barbecued, is some of the best of its kind: no wonder it opened a whole spin-off restaurant dedicated to it. Available for delivery or takeaway. 

This Camberwell Church Street stalwart barely paused for breath before pivoting to delivery. Takeaway has always been the superior option, usually ordered via the small front counter with a separate menu; on it, the superlative adana wrap. The weight and size of a small baby, the double (for it should always be double) adana is dense yet bouncy, relentlessly releasing juice and flavour. Somehow, the incredibly thin yet stretchy bread never gives up even at the last bite, when it has become sodden with chilli and garlic yoghurt sauces; a perfect last mouthful. Dine-in fans will want a takeaway pot of the famous pomegranate and onion dip and a hot paper roll of bread for dipping.

One of the best value restaurants in North London, this Newington Green ocakbasi turns out consistently great food across its wide-ranging menu. The eponymous adana shines: so much punchy fat and flavour enhanced with sun-roasted chilli and sumac. Also great are the sheftalia, spicy and soft within their caul fat casings. It’s wise to grab a stack of the huge, semicircular gozleme or crisp-edged lahmacun to work through with a pot of home-brewed sweet tea. Takeaway only. 

The Berber and Q cook at home boxes are designed with sharing in mind, so they’ll feed either 4 or 6-8 people. Mezze include hummus with marinated chickpeas; labneh with nigella seeds; pickles and olives; tahini, zhoug and grated tomato. The consistently excellent smoked lamb comes with sumac onions, pickled chillies, a herb salad, harissa, cumin salt and a stack of fluffy pittas. Berber and Q also have the best vegetarian barbecue options: wood-roasted imam bayildi has a meal box of its own, and the whole grilled cauliflower — which sparked imitators across the city — is also available as a side. All boxes may be ordered online for delivery or collection.  

John and Desiree Chantarasak’s superb Anglo Thai pop up is back again, this time at Newcomer Wines in Dalston. John’s menu is inspired by North East Thailand, particularly the country-style cooking of the Isaan region. Classic Thai barbecue such as the sweet and sticky moo ping are hitting the grill, along with his own sai ua sausage; packed with aromatic lime leaf and red curry flavours it’s a perfect bite, coating the mouth with salt, fat and spice. A smoked aubergine nahm prik relish, pork scratchings and vegetables are spot on accompaniments along with wines, obviously from Newcomer. Available for both delivery and collection via the Big Night app. 

David Carter always maintained that Smokestak is a restaurant that serves barbecue, not a barbecue restaurant. Now, it’s a restaurant that delivers barbecue to reheat at home. Order smoked meat — sausage, pork belly, pork shoulder or brisket — by the pound or choose one of the pre-packed boxes. Buns and pickles are available for those missing the famous brisket sandwich, and the outstanding sticky toffee pudding with salted caramel has morphed into loaf form; a whole loaf serves 4 people or possibly one superfan. Order online for delivery London-wide, or visit the restaurant for takeaway.

Tomos Parry has moved his Basque-inspired restaurant into Climpson’s Arch for the summer, where lovesick fans can enjoy the famous grilled turbot and smoked potatoes the way nature intended — with a cold drink in hand and the sun on their backs. There are also dishes more geared towards the communality of outdoor eating, including a hefty cast iron pot of chicken rice and grilled mussels with nubs of the restaurant’s own chorizo.

Elliot Cunningham’s Lagom is back open for business at Hackney Church Brew Co, for collection and delivery. Those bringing their own containers may nab a smoked whole or half chicken, flesh brined, skin burnished teak. The vegetarian option is smoked celeriac with green sauce and hazelnuts. Otherwise, there are takeaway burgers and buns with crisp potatoes. A heat-at-home box is launching late July, to include smoked pork belly and feather blade kits. An opportunity to try Cunningham’s smoked mushrooms should also not be missed — a must-order if they appear on the menu. Takeaway and delivery.

Daniel and Heleena Maynard started Jerk Off out of frustration at the lack of diversity within London’s Caribbean food scene and while Jamaican jerk is the mainstay, it’s often accompanied by other dishes from across the West Indies. It’s currently at the Grounds and Grapes pub on Friday and Saturday nights, serving jerk chicken or prawns with rice and peas, Guyanese channa with potato and spinach, and a fiery, pickled Bajan cucumber salad. Food and cocktails are available for takeaway.

Ex-Temper chefs Martin Anderson, Frank Fellows and Curtis Bell have channelled their energies into a hatch in Hackney Wick, with a focus on smoked meat sandwiches. The current menu includes a smoked pork bun with pickles, Marmite mayo, lemon and smoked garlic mayo; and a beef bun with chilli. Anderson makes his mark on the menu with the inclusion of a smoked Argentinian sausage with chimichurri, a wink to his heritage. This is one for meat lovers: even the barbecue beans come with burnt ends and the potato salad is enriched with beef fat. Open for takeaway and delivery; order via the website.