JB’s Smokeshack

Specialties

The Lowcountry’s BEST BBQ! Superior Catering and All You Can Eat Buffet with a down home Family get together atmosphere!

Our pork, brisket, and ribs are cooked slowly over Hickory wood. Our chicken is cooked slowly over apple wood and seasoned with our own special rub.

Lowcountry veggies are prepared from fresh produce, when available, in our kitchen along with homemade desserts and BBQ Sauce.

This was a hobby and a dream taken to the next level. You are about to have some of the Lowcountry’s best BBQ pork, «Judged Best of the Best in America, by National BBQ News» and suggested us «the place to go eat» by the New York Times.

Our family welcomes your family to the Smokeshack. We hope you enjoy your meal and come back soon with a friend. Your comments and suggestions are always welcome and please remember:

«The flavor’s in the meat, sauce is on the side.»

History

Established in 2002.

We started like so many others who cook in their backyards for friends and family. At family reunions and get togethers we kept hearing «you need to open a restaurant» which got the ball rolling towards what JB’s has become today.

I think the final push came when a friend asked if we could smoke a turkey for her, and of course we did. That year, one week before Christmas, we got another request from her…“I need TWELVE smoked turkeys to give as gifts to my office staff!” That day I came home from my full time job to find 12 frozen turkeys in a cooler in my garage. After thawing we set out to cook four per day on 2 water smokers and delivered them as they were finished to each of her staff, all before Christmas.

About a year later we found our location we are now in and started to set up our restaurant. After getting our equipment were ready to open.

«Cook it and they will come» we said. They did and are still coming to JB’s Smokeshack on Johns Island!

Meet the Business Owner

JB, Diane and Billy Q.

Business Owner

Over the years we have won several awards and a few trophies at competitions thanks to Billy’s abilities. Our latest was to be in the cook book by Chris Chamberlain «100 Places to Eat in the South Before You Die» The Southern Foodie!

JB’s Smokeshack is in several travel guides and has been featured in Charleston Magazine, The New York Times, The Charlotte Observer just to name a few publications.

«The flavors in the meat. The sauce is on the side.» The slogan? It just came to me one day and I had the foresight to write it down and as they say «the rest is history!»