While the south is known for its barbecue and many regional smoked meats, great barbecue can be found nationwide.
A favorite on Guy Fieri's "Diners, Drive Ins, and Dives," this barbecue joint serves Arkansas baby back ribs.
Little Miss BBQ smokes Central Texas barbecue on pecan and oak wood. Many local and national media outlets have named it "best of".
At smokin' buns, get the giant hoss sandwich with texas toast, smoked pork, baked beans, slaw, onion rings, and ribs.
Families manage Copper Top in Big Pine, a small community on the highway. Order the open-pit-smoked tri-tip steak, pink medium.
Smoking local lamb, bison, and other favorites is its specialty.
In summer, Taino Smokehouse opens its terrace to seat 250 people. The shop has only seven tables.
Russell's Quality Food sells from a parking lot shanty. Pulled pork, ribs, smoked chicken, and jerk chicken are cheap and popular.
True to its name, Woodpeckers Backyard BBQ features a spacious yard where you can play Frisbee and consume smoked meat.
Fresh Air, a 1929 restaurant, serves a basic, famous BBQ. When served on white bread with Fresh Air's vinegar-based sauce, chopped pork is all you need.
Guava Smoked Hawaiianizes barbecue. Pitmasters smoke meats with guava wood for a sweeter taste.