Legend John Lewis Gives us a Full Tour of Lewis Barbecue in Charleston

When it comes to Texas-style barbecue in the South, one name consistently rises to the top: John Lewis. And if you’re heading to Charleston, South Carolina, there’s one essential stop for any BBQ lover—Lewis Barbecue.

We recently had the rare chance to tour Lewis Barbecue with John Lewis himself, and I can honestly say it’s one of the most exciting, immersive looks inside a world-class barbecue operation you’ll find anywhere in the country.

Charleston’s BBQ Scene: A Flavor All Its Own

Charleston may be best known for its lowcountry seafood and Southern charm, but in recent years, it’s also become a rising destination for serious barbecue. The city blends traditional Carolina pork barbecue roots with the creative energy of chefs like John Lewis, who bring central Texas brisket culture to the Lowcountry in bold, beautiful ways.

Charleston’s growing BBQ scene includes a mix of classic smokehouses, whole-hog legends, and inventive newcomers. But Lewis Barbecue stands out as a must-visit institution, where technique, passion, and serious pitcraft all come together.

Who Is John Lewis?

If you know barbecue, you know the name.

John Lewis cut his teeth at Franklin Barbecue in Austin, TX—arguably the most influential modern BBQ joint in the country. He helped define what many now call the “new wave” of central Texas-style barbecue. When he launched Lewis Barbecue in Charleston, it wasn’t just an expansion—it was a revolution. Suddenly, Charleston had elite, smoked-to-perfection brisket, beef ribs, and hot guts sausage right in the heart of the Holy City.

He’s also a pioneer in pit design, building custom smokers to dial in every detail. When you walk through Lewis Barbecue, you’re seeing a place built from the firebox up by someone who truly lives and breathes smoke.

Behind the Scenes: Touring Lewis Barbecue

During the tour, John walked us through every stage of the operation, from the massive offset smokers to the slicing block. We talked wood selection, cook times, seasoning philosophy, and the constant tweaking that keeps the quality consistent day in and day out.

Some takeaways:

• The pits run 24/7, manned by a rotating team of skilled pitmasters.
• They burn only wood, using carefully selected post oak shipped in from Texas.
• Briskets are seasoned simply—just salt and pepper—and smoked for up to 14 hours.
• Every slice is trimmed and served with obsessive attention to detail.

And the menu? It’s loaded with hits: tender brisket, smoky pork spareribs, rich beef ribs, housemade hot guts sausage, and sides like green chile corn pudding and mac & cheese that hold their own next to the meat.

Why You Need to Visit

Lewis Barbecue isn’t just a place to eat—it’s a place to witness. A place where technique meets tradition, and where you can taste the craft in every bite.

Whether you’re a brisket lover, a first-time barbecue tourist, or someone who thinks they’ve seen it all—this tour will remind you what world-class barbecue really looks like.

Watch the Full Tour

I’m thrilled to share the full BBQ Joint Tour of Lewis Barbecue on my YouTube Channel In the video, you’ll get:

• An inside look at the pits
• Exclusive insights from John Lewis himself
• A behind-the-scenes look at what makes Lewis Barbecue one of the best in the country

Grab a napkin—you’ll need it.

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