King BBQ sprang from chef-owner Shuai Wang’s wish to blend the smoky traditions of the Carolinas with the hanging-meat heritage of his Queens upbringing.
“I miss eating Chinatown-style barbecue, the ones I used to get in Flushing, Queens,” Wang explains. “The hanging meats in the window, the roast ducks, the crispy whole pork, the soy sauce chicken—that’s my definition of barbecue.”
Drawing on Southern smoke and white-oak wood from local forests, he partnered with pitmaster Brandon Olson to craft a menu that feels both familiar and refreshingly different.
Tucked into a former industrial building on Carver Avenue, King BBQ greets guests with jade-green lion statues at the door and red tassels strung overhead. Inside, clean lines, warm wood tones, and high ceilings come together in a counter-service format that still encourages lingering over a cocktail or a casual bite.
According to Erin Perkins of Eater, “Two giant jade-colored lions sit watch at the front door,” marking the spot where Chinatown and Lowcountry collide Eater Carolinas. Booths upholstered in emerald vinyl and communal tables under soft pendant lighting set a relaxed tone, while a view into the pit room offers a front-row seat to the smoke-fueled action.
At the heart of King BBQ are three 1,000-gallon Lang offset smokers, each fed with a mix of red and white oak. Olson notes that colder mornings demand extra wood to stabilize temperature, and that managing hotspots means rotating meats throughout a long cook.
While classic Carolina barbecues rely on direct heat, the team here learned to marry low-and-slow smoking with Chinese-style glazes. A dry rub of sugar, salt, five-spice, and MSG lays the foundation, followed by a delicate brush of char siu glaze—hoisin, maltose, and secret seasonings—that caramelizes into a lightly lacquered finish.
Since opening in late 2023, King BBQ has drawn praise from local critics and national outlets alike. It was named one of Bon Appétit’s twenty best new restaurants of 2024 Wikipedia and earned a spot in Condé Nast Traveler’s roundup of Charleston-area highlights.
Whether you’re craving wood cooked ribs plate or a spicy Dan Dan noodles, King BBQ offers a fusion that feels fresh yet grounded—a profile that will resonate with barbecue fans for years to come.
Among the many Google Reviews, Local Guide Casey Salvador loved the fusion of flavors at King BBQ:
Amazing take on Chinese + Southern BBQ!
The duck let me tell you it was amazing! We had a half duck, pork belly, shrimp toast sliders, pulled pork, char sui bbq spare ribs, bok Choy with XO sauce, Dan Dan Noodles, and more! Overall a great family style dining experience and highly recommended!
Over on Yelp, Charleston visitor Edward K found Southern BBQ meets NYC Chinese in his visit to King BBQ:
We came here to try something different during our visit to Charleston. I was surprised to find such a cool, hip, and delicious restaurant in this part of North Charleston.
This has the skeleton of a traditional BBQ restaurant with meats and sides, but with an NYC Chinatown flare. For example: BBQ Spareribs, Duck Leg and Breast, Five Spice Chicken, Hot Pot Collards, Chili Crisp Corn Pudding. We had the chicken, spareribs, and duck. We also ordered Dan Dan Noodles, collards, and rice. The meats were succulent and flavorful. The greens were in the top 5 of all time for me. The rice was average and the noodles were tasty and some of the longest noodles ever.
There is a full bar upon arrival while waiting in line to order food. You have to find a table and food will be brought to you. Additional items can be ordered using a QR code at the table.
The decor feels like a fun, intimate Chinese restaurant with 70s and 80s R & B playing overhead. I am excited to return upon my next visit to town.
Note: Menu prices and options are subject to change over time. Contact the restaurant for the most up-to-date information.
| Monday | Closed |
| Tuesday | Closed |
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Cards and Cash, Mustard Sauce
The thing I liked most about the cookbook was reading some of the history. If you’re a fan of SCBBQ, this is a must read. If you’re on the fence about buying this book, just know that it is an economical book, worth every penny!
