Chef Marcus Williams

After training in classical French technique at the Culinary Institute of Charleston, I returned to my Charleston roots to master the art of BBQ. Three-time state champion pit master, I break down the science behind perfect smoke rings and bark.

My culinary journey took me from the refined kitchens of French restaurants to the smoky pits of competition BBQ circuits across the South. This unique combination taught me that great cooking is both art and science—whether you're perfecting a delicate sauce or maintaining the perfect 225°F for 14 hours straight.

I specialize in low-and-slow smoking techniques, regional BBQ styles from Carolina vinegar-based sauces to Texas-style brisket, and the chemistry behind what makes meat tender and flavorful. My competition experience has taught me that consistency, temperature control, and patience are the keys to BBQ excellence.

Through my recipes, I aim to demystify the BBQ process and show home cooks that championship-quality results are achievable in your own backyard. From selecting the right cuts to managing your fire, I'll guide you through every step of creating restaurant-quality smoked meats at home.