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
Grove City, United States
City Barbeque is a competition-quality smokehouse that's been in the business since 1999, cooking low and slow over local hickory. This Grove City location keeps smokers running on-site — the smoke is real, the method is patient, and the barbecue comes out the way it should. No shortcuts. Just wood, time, and meat done properly. The kind of place that knows what a smokehouse is supposed to be and doesn't complicate it.
City Barbeque
Cary, United States
This is the smokehouse City Barbeque opened in 2026, part of a business that's been cooking competition-grade barbecue since 1999. The method is what it's always been: hickory from nearby, low heat, long hours, smokers working on-site. No shortcuts in the pit, no days off — they're open seven days a week, lunch through dinner. The wood is local. The smoke is real. The rest takes care of itself.
City Barbeque
Raleigh, United States
The pit runs daily from half-ten to nine, seven days a week — hickory smoke and patience, no shortcuts. It's barbecue done the way the brand has done it for more than two decades, now available a few miles north of downtown. Order at the counter. The wood is local hickory; the method is low and slow. What arrives is what that combination produces.
City Barbeque
High Point, United States
City Barbeque opened this High Point outpost in 2026, bringing the smokehouse approach the brand has practiced since 1999. Everything is cooked low and slow over local hickory, and the smokers are right there — what you smell is what you get. The business built its reputation on competition-quality barbecue, and this location carries that standard forward. It's straightforward: meat, smoke, time. The kind of place that does one thing properly and lets the result speak for itself.
City Barbeque
Cincinnati, United States
City Barbeque is a competition-quality smokehouse that's been doing things the same way since 1999: local hickory, on-site smokers, and meat cooked low and slow. This Finneytown outpost opened in 2026, bringing that approach to a corner of Cincinnati where curbside, drive-thru, and delivery mean you can skip the dining room entirely if that's your preference. The smokers run daily. The hickory is local. The method doesn't change. Open every day from half-ten in the morning until nine at night — order at the counter, through the window, or from the kerb.
City Barbeque
Carmel, United States
The business started in 1999 with competition barbecue in mind, and this Rangeline Road location runs the same playbook: on-site smokers, hickory from nearby, meat cooked low and slow until it's done. No shortcuts in the method, no pretense in the room. Open daily from half-ten in the morning until nine at night, seven days straight. The smoke starts early; the doors stay open late. If you want to know what's coming off the pit, show up and ask — the smokers don't lie.
City Barbeque
Powell, United States
The smokers run on-site, low and slow, fuelled by local hickory — the same method that built the brand. What comes off the pit is competition-standard work: brisket, ribs, and pulled pork done properly, no shortcuts. This is barbecue made to a standard, not a gimmick. The smoke does the work. The rest is repetition and patience.
City Barbeque
Poplar Level, United States
The brand started in 1999; this location sits on Poplar Level Road in Kentucky, where the smokers run daily and the wood is hickory sourced locally. Everything is cooked low and slow — the method that built the name. Open from half-ten in the morning until nine at night, every day. No shortcuts in the pit, no days off on the calendar.
City Barbeque
Lafayette, United States
The business started in 1999; this Lafayette outpost is one of several across the region. On-site smokers run low and slow on local hickory, turning out brisket, ribs, and pulled pork with the bark and smoke ring that competition judges look for. The menu is straightforward — meat by the pound, sandwiches, sides — and the kitchen doesn't pretend to be anything other than what it is: a smokehouse that knows its fuel and its pace. Order at the counter, fill your tray, and sit down to food that earned its reputation one brisket at a time.
City Barbeque
Deerfield, United States
Competition-quality barbecue, smoked on-site over local hickory. The cook method is what it's always been — low and slow — and the smokers run daily at 365 Lake Cook Road. Open seven days, 10:30 to 20:00. The meat comes off when it's ready.
City Barbeque
Acworth, United States
The smokehouse that started in 1999 runs its pits here on Cobb Parkway, turning out barbeque with the care of a contest team and none of the weekend-only schedule. Hickory from nearby, meat cooked proper, smoke you can see from the car park. This location opened in 2026. The method hasn't changed: low heat, long hours, wood that grows close enough to matter. No shortcuts between the pit and the plate.
City Barbeque
Winston-Salem, United States
The business started in 1999 with competition-quality barbecue in mind, and this North Carolina location carries that forward: low and slow over hickory, cooked where you order it. No shortcuts in the method, no pretense in the setup. They offer delivery, curbside, and in-store pickup — practical options for getting smoked meat home or to the table without the wait.
City Barbeque
Woodstock, United States
The business started in 1999; this location runs its own smokers and cooks low and slow the way the brand has done from the beginning. Hickory sourced locally, meat that earns the wait. Open daily — 10:30 to 21:00 most days, 11:00 start on Sundays. The smoker's working when you arrive.
City Barbeque
Madison, United States
City Barbeque is a smokehouse that does its work on-site — hickory, low heat, no shortcuts. The brand started in 1999; this Madison West outpost carries the same approach: meat over wood until it's ready. The smokers run on local hickory, and the method is competition-standard low and slow. What comes off the pit reflects that patience. It's barbecue done properly, in a city that doesn't always see it.
City Barbeque
Decatur, United States
The smokers run on-site, burning local hickory the way the brand has done it from the start. What comes off them is barbecue built to competition standards — the kind of cooking that doesn't cut corners on time or temperature. This is one location in a wider operation, but the method travels: meat, smoke, patience. The rest is on the plate.
City Barbeque
Huntsville, United States
The business started in 1999 and has since grown into a multi-location operation, but the approach remains the same: low and slow over hickory, with smokers working where diners can see them. No shortcuts, just wood and time. This Huntsville location sits on Memorial Parkway Southwest, serving brisket, ribs, and pulled pork smoked the same way they've done it from the beginning. The meat comes off when it's ready, not when the clock says so.
City Barbeque
Winter Park, United States
This Winter Park outpost of the competition-quality smokehouse does what the brand has done since 1999: cook low and slow over hickory, on-site. No shortcuts — just smoke, time, and wood that comes from nearby. The doors open at half-ten daily and stay open until nine. Fill a plate, watch the smokers work, and leave when you're done.
City Barbeque
Gahanna, United States
This Gahanna branch opened in 2026, bringing the chain's low-and-slow approach to a suburb east of Columbus. Hickory does the work here — local wood, steady heat, no rushing it. They're open daily, staying later on Fridays and Saturdays. The menu runs the usual suspects: brisket, ribs, pulled pork. It's barbecue done at scale, consistent across locations, and the line moves.
City Barbeque
Charlotte, United States
City Barbeque is a competition-quality smokehouse that's been cooking low and slow since 1999. The Matthews outpost on Galleria Boulevard keeps its own smokers running on local hickory, turning out barbecue the way the brand built its name — with smoke and time, no shortcuts. Open daily from half-ten through nine most nights, a bit later on Fridays and Saturdays. The smokers are on-site; the fuel is hickory; the rest is patience.
City Barbeque
Kettering, United States
City Barbeque is a smokehouse that treats every service like a contest: on-site smokers, local hickory, and the kind of low-and-slow discipline that doesn't cut corners. The brand started in 1999; this Kettering outpost on East Dorothy Lane carries the same standard. The smokers are visible, the fuel is hickory, and the method is patient. What comes off the pit is what you'd expect from a kitchen that takes competition barbecue seriously—no shortcuts, just smoke and time doing what they're supposed to do.
City Barbeque
Rock Hill, United States
The business started in 1999 with competition-quality barbecue as the benchmark; this South Carolina location opened in 2026, bringing that same approach — meat smoked in-house, hickory from nearby, no shortcuts — to Rock Hill. They call it a smokehouse, and the smokers are there to prove it. The method is low and slow; the fuel is local hickory. What comes off the pit is what you'd expect from a kitchen that takes competition barbecue seriously and applies it daily.
City Barbeque
Snellville, United States
Competition-quality barbecue, cooked low and slow over hickory on-site. The brand started in 1999; this outpost sits on Scenic Highway North, smoke running daily from half-ten in the morning until nine at night. No shortcuts in the pit. The wood is local, the method is patient, and the smokers are right there doing the work. Show up any day of the week — they keep the same hours straight through.
City Barbeque
Lexington, United States
The business started in 1999 and cooks low and slow over local hickory. This outpost keeps the same approach: meat smoked here, no shortcuts, open daily from half-ten through evening. They run later on Fridays and Saturdays — till ten — and open an hour later on Sundays. The smokers are visible, the fuel is hickory, and the method doesn't change.
City Barbeque
Columbus, United States
The smokehouse runs on-site smokers and local hickory — no shortcuts, just the steady work of proper barbecue. What started nearly three decades ago now reaches Columbus's Polaris neighbourhood on Gemini Place, where the same cook method that built the brand still applies. Order at the counter. The smoke does its job; you do yours.