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
Charlotte, United States
City Barbeque is a competition-quality smokehouse that's been at it since 1999, running on-site smokers and local hickory. This Charlotte location brings that approach to Ballantyne — the same method, the same wood, no shortcuts. They opened here in 2026. The meat comes off the pit when it's ready, not when the clock says so. If you want barbecue done properly, this is where it happens in Ballantyne.
City Barbeque
Hurstbourne, United States
The business started in 1999; this outpost opened in 2015. They cook low and slow over local hickory, the way competition pitmasters do it, and the smokers are on-site. No shortcuts — just wood, time, and meat done properly.
City Barbeque
Plain City, United States
Competition-quality barbecue, done on-site over local hickory. The smokers run every day at this Dublin Green location on OH-161, turning out brisket, ribs, and pulled pork the way the brand has since 1999 — low and slow, no shortcuts. It's a smokehouse that treats the work seriously and the customer plainly. Open daily from half-ten in the morning until nine at night. Walk in, order, eat. The smoke does what it's meant to.
City Barbeque
Fishers, United States
City Barbeque runs smokers at its Ambleside Drive location, turning out competition-quality barbecue with the kind of patience hickory and time demand. The business started in 1999; this outpost opened in 2026, bringing that same low-and-slow approach to Fishers. The wood is local hickory. The method doesn't shortcut. What comes off the pit reflects both.
City Barbeque
West Chester Township, United States
This West Chester Township outpost sits on Voice of America Centre Drive, part of a smokehouse operation that's been turning out competition-quality barbecue since 1999. The method here is straightforward: local hickory, on-site smokers, and the patience to let time do its work. No shortcuts in the pit, no pretense on the plate — just smoke, meat, and the kind of consistency that comes from doing one thing properly across every location. The brand built its name on that approach, and this branch keeps to it.
City Barbeque
Troy, United States
City Barbeque has been smoking meat low and slow over local hickory since 1999, and this Troy branch carries that standard forward. The smokers are on-site; the method is unchanged. What started as one smokehouse is now a chain, but the fundamentals travel: hickory, patience, and meat cooked the way competition pitmasters do it. No shortcuts at any location, including this one.
City Barbeque
Findlay, United States
The business has been at competition-quality barbecue since 1999, and this location opened in 2026 — smokers working, hickory burning, the same approach that built the brand. No shortcuts in the method: meat goes in, smoke does its work, and what comes out earned its place on the plate. Findlay gets the full lineup — brisket, ribs, pulled pork — all cooked the way they've done it from the start. It's a smokehouse that happens to have multiple addresses, and this one's yours if you're passing through northwest Ohio.
City Barbeque
Beachwood, United States
The business started in 1999; this Beachwood outpost carries the same approach — low and slow over hickory, pits working where you can see them. No shortcuts between the wood and the plate. It's barbecue built on competition fundamentals, applied daily. The smoke does its work; you show up and eat.
City Barbeque
Columbus, United States
City Barbeque started in Columbus in 1999 with a straightforward idea: competition-quality barbecue, cooked the right way, available to people who don't have time to stand in a contest line. Each location runs its own smokers on-site, burning local hickory and cooking low and slow — the method that built the brand. What began as a single Ohio smokehouse has grown into a regional chain, but the process hasn't changed: meat, smoke, time. The original East Main Street location in Columbus remains the flagship, the place where it all started. They cook barbecue the way competition pitmasters do, then serve it in a restaurant. It's a model that works because the fundamentals — the wood, the method, the patience — were never up for negotiation.
City Barbeque
Solon, United States
City Barbeque has been running pits since 1999, cooking low and slow over local hickory. This Solon outpost on Som Center Road keeps the same approach — smoke, time, and wood that grows nearby. Open daily from half-ten in the morning until nine at night. No day off, no shortcuts.
City Barbeque
Fairlawn, United States
The business has been smoking competition-quality barbecue since 1999, low and slow over hickory sourced locally. This location opened in 2026, bringing that method to Fairlawn. The smokers are on-site. The fuel is hickory. The approach is the one that's worked for more than two decades.
City Barbeque
Lexington, United States
The smokers run on-site, low and slow, the way they're meant to. Local hickory does the work — no shortcuts, just time and heat applied properly. What started as one smokehouse is now a chain, but the method hasn't changed: meat, smoke, patience. This location sits on Richmond Road in Lexington, serving the same competition-quality barbecue that built the brand. The smokers are visible, the process is honest, and the hickory is local. Show up hungry.
City Barbeque
Centerville, United States
The business has run on-site smokers and low-and-slow method since 1999, cooking over local hickory. This location carries that same approach — meat smoked properly, no shortcuts. Centerville sits a short drive from Dayton. The address is 5 East Franklin Street. Check the website for what's on and when they're open.
City Barbeque
Greensboro, United States
The business started in 1999; this North Carolina location carries the same low-and-slow approach that built the brand. Hickory from nearby suppliers feeds the smokers, and the meat comes off when it's ready. No shortcuts. The smoke does its work, and the plate shows it. Call ahead if you're planning to feed a crowd.
City Barbeque
Florence, United States
City Barbeque — barbecue in Florence.
City Barbeque
Fort Wayne, United States
City Barbeque is a smokehouse that does its work where you can see it — on-site smokers, local hickory, low and slow. The brand has been at it since 1999; this Fort Wayne outpost on Apple Glen Boulevard opened in 2026. They cook to competition standard, which means the meat gets the time it needs and nothing less. No shortcuts, just smoke and patience. The kind of place that knows what a pit is for.
City Barbeque
Huntersville, United States
The business started in 1999; this Huntersville outpost opened in 2026 on Hodges Circle. Everything runs low and slow over hickory, the way competition pitmasters do it when they're not chasing trophies. Open daily from half-ten in the morning until nine at night. The smokers are on-site — you'll smell them before you see the door.
City Barbeque
Park Ridge, United States
The business started in 1999, and this outpost runs its own smokers on-site — local hickory, low and slow, the way competition pitmasters do it. Open daily from half-ten to eight, seven days a week. No shortcuts in the cook; no pretense in the setup. Fill a plate, watch the smoke, and leave when you're done.
City Barbeque
Indianapolis, United States
The smokers run on-site, low and slow over local hickory, turning out brisket, ribs, and pulled pork with the care of a competition team. No shortcuts — just wood, time, and meat done properly. Open daily from half-ten to nine, seven days a week. The address is 7863 US 31 South, just south of Indianapolis proper. When the smoke's rolling, you'll know you're close.
City Barbeque
Charlotte, United States
The smokehouse runs on-site smokers low and slow, the way the brand has done it from the start. Local hickory fuels the pits; the meat comes off when it's ready. This is the University Place location — one branch of a multi-state operation that treats barbecue like a craft worth repeating properly. No shortcuts, just smoke and time.
City Barbeque
Newark, United States
City Barbeque is a competition-quality smokehouse that's been doing low and slow since 1999. This Newark location keeps hickory burning and the smokers running daily — no shortcuts, just wood and time. Open late lunch through evening most days, a bit later on weekends. The kind of place that knows what a smoker is for and uses it.
City Barbeque
Kentwood, United States
The business has been running low and slow since 1999, and this branch carries the same approach: on-site smokers, local hickory, and the kind of attention that wins competitions. The wood does its work; the meat follows. Kentwood gets what the rest of the chain delivers — barbecue cooked properly, without shortcuts. Find it on 28th Street SE, where the smoke is real and the method doesn't change.
Cooper's Old Time Pit Bar-B-Que
Llano, United States
This is Texas barbecue the way it was built — mesquite, coals, and sixty years of doing the same thing. Cooper's Old Time Pit Bar-B-Que operates out of Llano with the kind of quiet certainty that comes from knowing what you do and sticking to it. No fuss, no reinvention. Just the work.
CorkScrew BBQ
Spring, United States
Since 2010, this Spring operation has earned a Michelin Star and a place on Texas Monthly's Top 50 list — the kind of recognition that follows quiet, consistent work. Red oak smoke, proper meat, no theatre. They close by 4 p.m. most days and often before that. Online ordering is not a suggestion; it's how you eat here. Brisket and beef ribs are what they do. Show up expecting to queue, expecting to plan ahead, and expecting the thing to be worth both.