Barbecue in United States
The BBQ Atlas maps 665 barbecue venues across 447 cities in United States. From Modern, Kansas City, Texas, Carolina and more, it's a snapshot of how United States cooks over live fire. Browse by city below, or dive straight into the venues.
City Barbeque
Indianapolis, United States
City Barbeque is a smokehouse that does its work on-site — hickory smoke, proper time, no shortcuts. The brand started in 1999; this Indianapolis outpost opened in 2026, bringing the same low-and-slow method to Rockville Road. The wood is local hickory. The pace is what it needs to be. Order at the counter, and the smoke does the rest.
City Barbeque
Greenville, United States
The barbecue business that started in 1999 runs on-site smokers at every outpost, and this Greenville location is no exception. Local hickory, low and slow — the method travels with the brand. They call it competition-quality, and the setup backs it: meat smoked on the premises, not trucked in. No shortcuts in the pit, no mystery about the fuel. It's barbecue done the way it's meant to be done, now on Woodruff Road.
City Barbeque
Cincinnati, United States
The brand has run competition-quality smokehouses since 1999; this location opened in 2026 on Eastgate North Drive. On-site smokers, hickory fuel, and the low-and-slow method the chain was built on. Open daily from half-ten in the morning until eight at night. No shortcuts in the pit; none in the hours either.
City Barbeque
Indianapolis, United States
This Indianapolis outpost sits on West 11th Street near IUPUI, part of a barbecue business that's been cooking low and slow since 1999. The fuel is local hickory; the hours are steady. No days off, no shortcuts. The pit runs, the smoke does its work, and the doors open at half-ten daily. When you want barbecue in Indianapolis and don't want to guess the hours, this is the address.
City Barbeque
Wilmington, United States
The smokers run on-site, burning local hickory low and slow the way the brand has done it from the start. What comes off the pit is competition-standard barbecue — the kind judged by people who know the difference between smoke and seasoning. This is the Wilmington branch, a few miles inland where Carolina Beach Road cuts through the city. The menu is the same one that built the name: brisket, ribs, pulled pork, all of it cooked proper and served without ceremony.
City Barbeque
Highland Heights, United States
The brand has been at it since 1999, cooking low and slow across multiple locations. This branch opened in 2026 on Alexandria Pike, bringing the same hickory smoke and on-site pits to Northern Kentucky. Open seven days — 10:30 most mornings, an hour later on Sundays, closing at nine or ten depending on the night. The smokers don't take shortcuts; the hickory is local. When you want barbecue done properly without driving to Columbus, this is the address.
City Barbeque
Sandy Springs, United States
This is competition-quality barbecue done the patient way: low and slow over hickory, with smokers working on-site. The business started in 1999; this outpost arrived on Roswell Road in 2026. They're open daily from half-ten in the morning until nine at night — a rare thing in barbecue, where most pitmasters close when the meat runs out. Here the rhythm is steadier, the hours reliable, and the smoke doesn't stop.
City Barbeque
Toledo, United States
City Barbeque is a competition-quality smokehouse that's been doing things the same way since 1999: low and slow over local hickory, on-site smokers, no shortcuts. This Toledo outpost keeps the same hours most of the week — half-ten to nine — and stays open an hour later Friday and Saturday. The wood is local. The method doesn't change. Order at the counter, and the smoke does the rest.
City Barbeque
Lexington, United States
City Barbeque runs on-site smokers and local hickory, turning out barbecue cooked the patient way — low heat, long hours. The business started in 1999; this Lexington outpost opened in September 2025. Open daily from half-ten in the morning until eight at night, seven days a week. The smokers don't take shortcuts, and neither does the clock.
City Barbeque
Indianapolis, United States
The smokers are on-site, the fuel is local hickory, and the method is low and slow — the setup that built the brand two decades ago, now running here in Indianapolis. Competition-quality means what it says: meat cooked to a standard, not a shortcut in sight. The address is 6303 East 82nd Street, Castleton. Check the website for hours and what's smoking today.
City Barbeque
Buford, United States
The smokers run on-site, burning local hickory for the kind of low-and-slow cook that built the brand's name. What started nearly three decades ago now reaches Buford Drive, where the same method applies: meat, smoke, time. They call it competition-quality, and the kitchen backs it. No shortcuts in the pit, no pretense on the plate — just barbecue done the way it's meant to be done rack at a time.
City Barbeque
McDonough, United States
The brand cooks low and slow over local hickory — a method that's carried the business through two decades and across multiple states. This McDonough outpost keeps the same approach: meat, smoke, time. Open daily from half-ten in the morning until nine at night. The menu runs the usual suspects; the wood stays the same. If you're on Jonesboro Road and want barbecue, it's there.
City Barbeque
New Albany, United States
This New Albany outpost does what the brand has done since the beginning: low and slow over local hickory, no shortcuts. The wood does the work; the kitchen lets it. It's barbecue without pretense — a restaurant that knows smoke and time are the only ingredients that matter. The rest is just showing up and ordering.
City Barbeque
Fairfield, United States
City Barbeque is a competition-quality smokehouse that's been cooking low and slow since 1999. This Fairfield location — which opened in 2026 — keeps the smokers on-site and the fuel local: hickory, no shortcuts. The menu runs the full spread of what a proper pit turns out, and the smoke does the work. It's barbecue done to a standard, in a town that now has its own address for it.
City Barbeque
Murfreesboro, United States
The business started in 1999; this Tennessee outpost brings that same approach — on-site smokers, hickory from nearby, and the kind of patience that doesn't rush a rack. Competition standards, applied daily. No shortcuts in the pit. The smoke does what it's meant to do, and the meat comes off when it's ready. Find them on North Thompson Lane when you want barbecue done properly.
City Barbeque
Medina, United States
The smokehouse on North Court Street is part of a business that's been at this since 1999, cooking low and slow over hickory sourced locally. What comes off the pit here is built to competition standard — the kind of barbecue that doesn't lean on sauce to carry it. They smoke on the premises. The wood is hickory. The method is patient. That's the setup, and it holds across every location the brand runs. In Medina, it means walking into a working smokehouse where the process is visible and the product speaks plainly.
City Barbeque
Dayton, United States
City Barbeque has been smoking meat low and slow since 1999, and this Dayton outpost on Miller Lane keeps the tradition going with hickory and no shortcuts. The smokers are on-site — what comes off the pit is what goes on the plate, cooked the way competition pitmasters do it when the judges are watching. It's a smokehouse that treats barbecue like a craft worth doing properly, and the hickory does most of the talking. No pretense, just smoke and time.
City Barbeque
Avon, United States
City Barbeque — barbecue in Avon.
City Barbeque
Westerville, United States
City Barbeque has been smoking meat since 1999, and this Westerville outpost on South State Street carries the same approach: on-site smokers, local hickory, and the kind of low-and-slow method that wins competitions and feeds regulars in equal measure. No shortcuts. The wood is local, the process is patient, and the result is barbecue done properly. It's a smokehouse that happens to have multiple locations — the consistency is the point.
City Barbeque
Circleville, United States
Competition-quality barbecue, cooked low and slow over local hickory. The smokehouse opened in a town an hour south of Columbus, part of a business that's been at it since 1999. No shortcuts — just wood, time, and meat done properly. Open daily from half-ten in the morning until nine at night. The smoke starts early; the doors stay open late.
City Barbeque
Beavercreek, United States
This Beavercreek outpost of the Ohio-born smokehouse opened in 2026 on North Fairfield Road, bringing the same hickory-fueled approach that's defined City Barbeque since 1999. The smokers are here, working on-site, turning out barbecue built to competition standards without the tent or the trophy table. No shortcuts in the pit. The wood is local hickory; the method is low and slow. What comes off the smoker earns its place on the plate.
City Barbeque
Granite Falls, United States
The brand cooks the way it always has — local hickory, no rushing the pit — and the Granite Falls location runs the same playbook. It's a barbecue restaurant that opens early (six a.m. most days) and closes when the weekend's done, which in this case means mid-afternoon Saturday and Sunday. The address is 108 South Main Street. The hours are long enough to catch breakfast or an early dinner weekdays, shorter on weekends. The wood is hickory, the method is patient, and the rest is what you'd expect from a multi-location operation that's been at it for more than two decades.
City Barbeque
Raleigh, United States
The business started in 1999; this location opened in 2026. Everything's cooked low and slow over local hickory, the way competition pitmasters do it when the clock and the judges are watching. Open seven days, 10:30 to 21:00. The smokers are on-site — you'll smell them before you see the address.
City Barbeque
Durham, United States
City Barbeque is a competition-quality smokehouse that's been in the business since 1999. The Durham location cooks low and slow over local hickory, turning out barbecue with the kind of attention that earns trophies. Open daily from half-ten in the morning until nine at night. The smokers are on-site — what you smell is what you get.