If there’s one thing that defines us, it’s our belief that barbecue should never be rushed. Here at Hickory’s Smokehouse, low ’n’ slow isn’t a trend or a saying - it’s a way of life, built into everything we do. From the fire we light to the food that lands on your table.

It all starts in the heart of the Smokehouse.

Our legendary Southern Pride and Ole Hickory smokers, that sit in every one of our Smokehouses, are shipped straight from the heartlands of American barbecue - Tennessee & Missouri.

Fired up 24/7, 364 days a year (we let them have Christmas day off), they quietly do what they do best - smoke our meats low ’n’ slow, just as tradition intended. There’s something special about walking into a Smokehouse early in the morning, the air already rich with the scent of the day’s barbecue gently developing all their flavour.

When pitmasters talk about low ’n’ slow they’re talking about patience, craft, and respect for the process.

From low temperatures to long cooking times, and steady smoke that allow tough cuts to break down slowly. The process, that we've learnt & developed over the years on our annual road trips to the deep south, turns each cut into something tender, juicy, and deeply flavoured.

Time does the work. Fire provides the character. And the skills brings it all together.

The Pitmasters

At Hickory's, we have a saying "Not all hero's wear caps, some wear aprons". They know when to stoke the fire, when to lift the lid, and when to step back and let the smoke do its thing. They read the meat, not the clock. Having that understanding that great barbecue isn’t about control, it’s about trust in the process, is what makes a Pitmaster.

The final signature: the smoke ring. That pink band on the chicken & the deep purple edge on the brisket. That’s not decoration, it’s a badge of honour. A quiet of true low ’n’ slow barbecue & a pitmaster’s sign-off that the process was done right.

The Legacy

On our research trips, we’ve been lucky enough to be taken behind the scenes and learn from some of the greatest Pitmasters to ever live — the true celebrities of the South. We didn’t just study BBQ, we learned the history, the rituals & the traditions passed down through generations. We’ve brought those skills & stories back so you can experience authentic BBQ the way it was meant to be.

BBQ isn’t one single tradition, every state carries its own legacy that is shaped by the communities and cultures that built it. Think dry-rubbed ribs sopped with icon flavours in Memphis, a rich cultural blend of Creole, Cajun, African, French, and Southern influences in Louisiana, the anything-goes smoking culture of Kansas where if it can be smoked, it’s on the pit!

Texas is big, and so are its BBQ styles. Over the years we've learnt that central Texas keeps it simple, east Texas loves it saucy, west Texas brings cowboy-style mesquite grilling, and south Texas adds spice with a barbacoa flair.

From Pit To Plate

Everything that comes out of our smokers tells a story. Our 16-hour Texas style brisket comes out rich & tender, slicing apart effortlessly after a long night of low heat & steady smoke.

The Memphis style ribs fall away from the bone after 8 slow hours, layered with that perfect balance of smoke& seasoning. Even our wings spend up to 6 hours in the smoker, soaking up flavour long before they ever reach a plate. No rushing, just consistency, care, and craft. The kind you can’t fake & can’t fast-track.

But, it doesn’t stop there. From pulled pork that’s soft & juicy, to our pork, jalapeño & cheese sausage that carries that unmistakable smoky flavour. Smoke doesn’t finish these dishes - it makes them.

Every plate starts the same way: raw ingredients, real fire, real wood & real time. Our smoker aren't just a piece of equipment at Hickory’s Smokehouse - it’s the foundation of our menu.

So, next time you visit, ask for a smoker tour. Meet your local pitmaster. See the fires & smell the smoke. Because at Hickory’s, barbecue isn’t just food - it’s a story of time, tradition & doing things properly.

Low ’n’ slow. Always.

Love, the Hickory's Team x