Welcome to Smokesouth!


At Smokesouth, we create true Southern Cuisine. From authentic New Orleans style barbecue shrimp to Kansas City style barbeque, to Texas style beef brisket and steaks, Smokesouth brings the South to your Mouth!

Brian Schiltz, Pitmaster and founder of Smokesouth was  named one of Charleston, SC's  Signature Chefs by the March of Dimes in 2010, 2012, 2013. He and his team compete nationally in several different food competitions and are 2-time "Top Hand" award winning chefs at the ever popular Texas Steak Cookoff as featured on the Food Network. He is a Certified Barbecue Judge by the Kansas City Barbeque Society and winner of several barbeque competition awards.

If you have a special event from 20 people to 500 people, we can accommodate your needs. We offer on-site catering with our 18' BBQ trailer that holds our custom made bbq pit dubbed "Big Weezy"  and our Santa Maria style grill. Be it steaks, ribs, pulled pork, or a good southern Lowcountry Boil - we bring the party to you and let your guest enjoy the aroma and action while we finish preparing your custom menu. 

Brian learned the art of the whole hog by learning from the best. He has studied under such legendary Pitmasters such as Mike Mills of 17th Street Bar & Grill in Murphysboro  Ill., Sam Jones of the Skylight Inn in Ayden, NC , Brad Orrison of The Shed in Ocean Springs, MS. He also was a student of Melissa Cookston of Yazoo Delta Q, winner of 3-time Memphis in May World Champion. Brian had the opportunity to learn the art of the Texas Brisket by none other the Wayne Mueller of Louie Mueller Barbecue in Taylor, TX. In early 2013, Brian earned his BBQ MBA from OnCue Consulting.

Since 2009, we have helped raise more than $700,000.00 for the March of Dimes!

Look for us I the upcoming Travel Channel show "Grill of Victory" produced by Jane Street Entertainment.

Don't forget to follow us on Facebook!



Smokesouth Barbeque

"Smokesouth's Brian Schiltz has gained national attention for his BBQ. Based in Atlanta, he and his team compete in BBQ competitions across the country. They brought their award winning fare to Mixson in North Charleston, as the featured culinary artists of Guerrilla Cuisine 4.2"  

-- Will Fullford

Prepping Whole Hog for 22 hour smoke