Good barbeque starts with good smoke, and for us, that means hickory.

Every one of our joints has smokers on site fueled with locally sourced hickory wood. They run 24/7, 365 days a year, slow smoking everything from brisket and pulled pork to ribs, chicken and turkey.

But why do we use hickory?

The wood used for smoking plays an important role in the final flavor. Hickory gives our meats the smoky flavor we’re looking for while also helping create the bark and smoke ring you’ll see on great barbeque.

It’s a simple ingredient, but an important part of our craft and one more reason you’ll almost always find hickory burning at your local City Barbeque.