Smoked On-Site since 1941
You can’t literally eat culture, but it sure is important to how mouthwatering our slow-smoked barbecue is. Our people, pit and practices are as much a part of Dickey’s as anything we serve.
At Dickey’s we like to call it a barbecue revival. We’re continuing the old style of barbecue using new style pits. Once upon a time they actually dug pits in the ground to smoke meats. Then when above ground pits were developed, the old-school name stuck around. Today the expertise of the Dickey’s Pit Masters are the heart and soul of your experience. They look after the meat while it’s in the pit, on the block and onto your plate. They have the honor of greeting you the second you walk in. They take care of the meat; they take care of the guests.