Just a half-mile from Clemson University, Roller Mills Smokehouse brings old-fashioned BBQ to town with an unmistakably personal touch. Run by husband-and-wife team Wil and Allye Lamb—both Clemson grads—the place blends scratch-made Southern cooking with wood-smoked tradition, all anchored by a faith-driven mission.
Wil’s vision for the smokehouse started early. “The good Lord gave me a dream at 14 to move to Clemson and create the next nostalgic restaurant,” he wrote. “Seventeen years later, here we are well on our way.”
Roller Mills isn’t just a name—it’s a commitment to doing things the hard way, on purpose. Wil handles every meat and sauce, smoking over hickory wood and turning out plates that don’t hide behind condiments. “Finally a BBQ that doesn’t need sauce,” as he puts it.
Meanwhile, Allye runs the kitchen, crafting every side, dessert, and slice of cornbread from scratch. No MSG, no preservatives, no shortcuts. It’s a full-flavored, from-scratch operation, rooted in family and fueled by faith.
The result? A smokehouse with soul.
At the heart of the menu are the classics, done right:
On any given day, you might also find specials like brisket, smoked turkey, or wings. Their smoked chicken salad offers a flavorful twist on a Southern staple, and hash and rice—distinctively reddish-orange in color—round out the lineup with a nod to regional tradition.
Everything is smoked over hickory wood, a choice that adds depth and boldness without overpowering the meat.
Roller Mills takes sauces seriously, offering a full range to satisfy just about every preference:
All made from scratch, just like the sides. Most of the side dishes are actually vegan-friendly—except the beans—and everything is prepared in-house. Allye’s homemade desserts and cornbread round out the meal with just the right touch of comfort.
Rooted in faith, family, and a love for honest food, Roller Mills Smokehouse brings something rare to the table: BBQ with a purpose. Whether you’re a Clemson student, a local, or just passing through, this spot serves up slow-smoked Southern fare with heart—and without compromise.
Among the many Google Reviews, Local Guide Brandon Williams challenged Roller Mills Smokehouse’s owner up front and left agreeing with him:
I asked the owner how good are his ribs? He said “I’ve been everywhere, eaten at some of the best rib places around, and I think, in my honest opinion, my ribs are the best.”
I thought “yeah right, everybody thinks their ribs are the best.” I figured his ribs were probably solid at best. But oh my God, those ribs were amazing. They were perfectly glazed with a sweet and smoky flavor. They were cooked beautifully where the meat could be gently pulled off.
The cornbread was sweet and moist. The apple sauce was delicious. It’s hard to spend 21 bucks on food and feel like you got your money’s worth, but that dude legit had the best BBQ in the area. Side note: I had a nice conversation with the owner. He’s a good guy. You could tell he loved cooking food.
Over on Yelp, Chuck B rates everything he and his wife got from Roller Mills Smokehouse:
Roller Mills was outstanding. I will review what we ordered on a scale of 1-10:
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 |
| Wednesday | |
| Thursday | |
| Friday | |
| Saturday | |
| Sunday | Closed |
Cards and Cash, Hash, Heavy Tomato Sauce, Light Tomato Sauce, Mustard Sauce, Vinegar Pepper Sauce, White Sauce
Seeing the various recipes from different regions of SC is what I liked most about the cookbook. Looking forward to trying them out. It’s a small investment to pay to learn about various BBQ within our state, or a great way to try SC BBQ without having to actually go there. So much information on… Read more “SO MUCH INFORMATION”
