How to Plan a Virginia BBQ Tour

Virginia’s barbecue culture is as rich and layered as its history. From the smoky, vinegar-based sauces of the Piedmont region to the slow-cooked, pork-centric traditions of the Tidewater, the Commonwealth offers a distinctive culinary journey that few other states can match. Unlike the tomato-heavy sauces of Kansas City or the dry rubs of Memphis, Virginia BBQ is defined by its tangy, peppery, vinegar-forward profile—often served with a side of coleslaw and cornbread that cuts through the smoke and heat. Planning a Virginia BBQ tour isn’t just about eating great food; it’s about immersing yourself in regional identity, family-run establishments, and generations-old techniques passed down through pitmasters who treat their craft as heritage, not just commerce.

Whether you’re a food enthusiast, a road-tripper seeking authentic local experiences, or a digital creator documenting regional cuisine, a well-planned BBQ tour can transform a simple weekend getaway into a deeply memorable exploration. But planning such a tour requires more than just a list of restaurants. It demands an understanding of geography, timing, cultural context, and the subtle differences between Eastern and Western Virginia styles. This guide will walk you through every critical step—from mapping your route to identifying hidden gems—so you can experience Virginia BBQ at its most authentic, flavorful, and unforgettable.

Step-by-Step Guide

Step 1: Define Your BBQ Tour Goals

Before you pack your bags or open a mapping app, ask yourself: What do you want to get out of this tour? Are you looking to taste the full spectrum of Virginia BBQ styles? Are you interested in learning the history behind each pit? Do you want to photograph the process, interview pitmasters, or simply enjoy a leisurely culinary road trip with friends?

Defining your goals will shape every subsequent decision. For example:

• If your goal is authenticity, prioritize family-owned, no-frills joints with decades of operation.
• If your goal is variety, plan to visit both Eastern (vinegar-based) and Western (tomato-influenced) regions.
• If your goal is convenience, focus on clusters of top-rated spots along major highways like I-64 or US-29.

Write down your top three objectives. Keep them visible as you build your itinerary. This prevents scope creep and keeps your tour focused and enjoyable.

Step 2: Understand Virginia BBQ Regional Styles

Virginia is not monolithic in its barbecue approach. Two dominant styles exist, with subtle variations across counties:

• Eastern Virginia Style: Centered around the Tidewater region (Norfolk, Richmond, Petersburg), this style uses whole hogs, slow-smoked over hardwoods like hickory or oak. The sauce is thin, vinegar-based, with red pepper flakes, black pepper, and sometimes a splash of ketchup. It’s often served “chopped” rather than pulled, with the skin and cracklings mixed in for texture. Coleslaw is typically vinegar-based, not creamy, and served on the same plate.
• Western Virginia Style: Found in the Shenandoah Valley and areas near Roanoke, this style leans more toward pork shoulders and incorporates a slightly sweeter, tomato-based sauce influenced by neighboring North Carolina and Tennessee. Some spots blend vinegar and tomato, creating a “Carolina-Virginia hybrid.” The meat is usually pulled, not chopped, and sides often include baked beans and potato salad.

Recognizing these differences helps you appreciate the nuances when tasting. Don’t assume all Virginia BBQ is the same. A stop in Smithfield will feel radically different from one in Lexington.

Step 3: Map Your Route Based on Geography and Logistics

Virginia stretches over 400 miles from north to south. Trying to cover the entire state in three days is unrealistic and exhausting. Instead, choose a logical corridor.

Recommended itineraries:

• Eastern Loop (2–3 days): Richmond → Petersburg → Smithfield → Williamsburg → Norfolk → Back to Richmond. This route hits the heartland of Eastern Virginia BBQ, with historic towns and iconic pits.
• Western Corridor (3–4 days): Roanoke → Lexington → Staunton → Harrisonburg → Winchester. Ideal for those who want to combine BBQ with scenic mountain views and historic sites like the Museum of the Shenandoah Valley.
• Combined Tour (5–7 days): Start in Richmond, head west to Roanoke, then loop back through the Shenandoah Valley and down to the Eastern Shore. This is for serious enthusiasts with time to spare.

Use Google Maps or Roadtrippers to plot your stops. Aim for 80–120 miles between destinations to allow for travel, meals, and exploration. Always leave buffer time—BBQ joints often close early, sell out by 2 p.m., or have limited seating.

Step 4: Research and Curate Your BBQ Stops

Don’t rely solely on Yelp or TripAdvisor. While these platforms are helpful, they often favor newer, trendier spots. Virginia’s best BBQ is frequently found in unassuming buildings with handwritten signs and no online presence.

Start with trusted regional sources:

• Virginia Tourism Corporation’s “Taste of Virginia” guide – Officially curated list of heritage food destinations.
• “The Virginia BBQ Trail” by the Virginia Department of Agriculture – A lesser-known but authoritative resource listing certified BBQ establishments.
• Local food blogs – Search “Virginia BBQ blog” or “Best BBQ in [Town Name]” for hyperlocal recommendations.
• Reddit threads – Subreddits like r/Virginia or r/BBQ often have passionate locals sharing personal favorites.

Create a master spreadsheet with the following columns: Name, Location, Style, Hours, Signature Dish, Notes (e.g., “Cash only,” “Closed Mondays,” “Pitmaster’s name,” “Best time to arrive”).

Here are a few must-visit spots to consider:

• Walter’s Barbecue (Richmond) – Open since 1946. Known for chopped pork with a peppery vinegar sauce.
• Big Bob Gibson’s (Danville) – Not to be confused with the Alabama chain; this is a Virginia original with a cult following.
• Lee’s BBQ (Smithfield) – A roadside institution with whole-hog smoked over hickory. Try the “hoggie” sandwich.
• Wright’s Barbecue (Lexington) – A Shenandoah Valley staple with a sweet-tangy sauce and smoked turkey.
• Stewart’s Barbecue (Petersburg) – Family-run since 1963. Their “barbecue spaghetti” is legendary.

Include at least one “wildcard” stop—a place you’ve never heard of but looks promising based on photos or a local’s recommendation. You might discover your new favorite.

Step 5: Plan Around Hours and Availability

Virginia BBQ joints are not restaurants. They are pit operations. Many open only for lunch, close by 3 p.m., and sell out before noon on weekends. Some are closed on Mondays or Tuesdays. Others operate seasonally.

Before you leave for each stop:

• Call ahead to confirm hours.
• Ask if they’re expecting a large crowd (e.g., after a local event or football game).
• Inquire about special offerings: “Do you have whole hog today?” or “Is the brisket on the menu?”

Pro tip: Arrive 30–45 minutes before opening. The first 10 customers often get the best cuts, and lines grow exponentially after 11 a.m.

Step 6: Prepare for the Experience

BBQ tours are sensory experiences. Prepare accordingly:

• Wear comfortable clothes – You’ll be walking, standing in lines, and eating messy food. Avoid white shirts.
• Bring wet wipes and napkins – Sauce drips. Crusts flake. You’ll need them.
• Carry cash – Many places don’t accept cards. $20–$50 per stop is a safe estimate.
• Bring a cooler – If you want to take home smoked meats or sides, a small insulated bag with ice packs is essential.
• Bring a notebook or voice recorder – Jot down flavor notes, pitmaster stories, or cooking techniques. These become invaluable later.

Step 7: Document Your Journey

Even if you’re not a food blogger, documenting your tour enhances the experience. Take photos of:

• The exterior of the joint (especially if it’s vintage or roadside).
• The smoker or pit (if visible).
• The platter as it’s served.
• The pitmaster at work (ask permission first).
• Signage, menus, or handwritten notes.

Write short captions for each stop: “Lee’s BBQ, Smithfield – 1952. Whole hog. Vinegar sauce with cayenne. No chairs. Just picnic tables under a tin roof.”

These notes become your personal archive. They’re also useful if you later write a blog, create a video, or simply want to relive the trip.

Step 8: Balance BBQ with Local Culture

Virginia BBQ isn’t just about meat. It’s part of a larger cultural tapestry. Pair your meals with nearby attractions:

• After Smithfield: Visit the Smithfield Foods Plant Tour (book ahead) or the historic courthouse.
• After Richmond: Walk the James River Park System or tour the Virginia Museum of Fine Arts.
• After Lexington: Explore the Virginia Military Institute campus or the Stonewall Jackson’s House.
• After Norfolk: Stroll the harbor or visit the USS Wisconsin.

This transforms your tour from a food crawl into a cultural immersion. You’ll return home with more than full stomachs—you’ll have stories, context, and deeper appreciation.

Step 9: Plan for Dietary Needs and Alternatives

Even if you’re a hardcore meat lover, your companions may not be. Many Virginia BBQ joints offer:

• Smoked chicken or turkey (often leaner and milder).
• Vegetarian sides: Collard greens, black-eyed peas, cornbread, mac and cheese.
• Seafood options: In coastal areas, some places offer smoked fish or crab cakes.

Check menus in advance. If you’re traveling with vegetarians or those avoiding pork, call ahead and ask if they can accommodate. Many pitmasters are happy to prepare a special plate if given notice.

Step 10: Debrief and Reflect

After your tour, spend an evening reviewing your notes, photos, and receipts. Ask yourself:

• Which stop had the most memorable flavor profile?
• Which pitmaster’s story moved you?
• What surprised you the most?
• Would you return to any spot?

This reflection turns a trip into a lasting experience. Consider creating a simple digital scrapbook or sharing your top 5 picks with friends. You might even inspire someone else to plan their own tour.

Best Practices

Respect the Tradition

Virginia BBQ is deeply rooted in African American culinary heritage, dating back to the 18th century. Many of the state’s most revered pits are owned by families who have passed down recipes for generations. Treat these places with reverence. Don’t dismiss a place because it lacks a website or fancy décor. The soul of Virginia BBQ lives in simplicity.

Arrive Early, Leave Early

Most BBQ joints operate on a “first come, first served” basis. Arriving late means you risk missing out on the best cuts or running into sold-out signs. Plan to leave each stop by 3 p.m. to maintain momentum and avoid fatigue.

Ask Questions

Pitmasters love to talk about their craft. Ask: “What kind of wood do you use?” “How long do you smoke the hog?” “Who taught you to cook?” Most will gladly share stories. These conversations often reveal secrets—like a secret spice blend or a 70-year-old smoker they built themselves.

Don’t Judge by the Exterior

Some of the best BBQ in Virginia is served from converted gas stations, trailers, or even garages. Don’t let a lack of signage or parking deter you. The quality of the meat doesn’t correlate with the building’s aesthetics.

Pay in Cash

While card payments are becoming more common, many long-standing joints still operate on cash-only systems. Always carry enough to cover meals, tips, and take-home portions. ATMs may not be nearby.

Take Home Leftovers

Virginia BBQ reheats beautifully. If you have space, buy extra. Wrap it in foil, refrigerate it, and reheat gently in the oven the next day. It’s the closest thing to reliving the experience.

Travel Off-Peak

Weekends, especially holidays like Memorial Day or Labor Day, bring massive crowds. If you can, plan your tour during the week. Midweek visits often mean shorter lines, more personal service, and better meat availability.

Support Local, Not Chains

While national BBQ chains have entered Virginia, they rarely capture the authentic regional character. Choose independently owned spots. You’ll get better food, and you’ll help preserve local culture.

Practice Food Safety

BBQ is safe when handled properly. If meat is left out for more than two hours (especially in warm weather), don’t eat it. If you’re taking food home, refrigerate within an hour. When in doubt, ask the staff how long the meat has been sitting.

Tools and Resources

Mapping and Planning Tools

• Google Maps – Essential for route planning, saving locations, and checking real-time traffic.
• Roadtrippers – Great for discovering off-the-beaten-path stops and building multi-day itineraries.
• Yelp – Useful for reading recent reviews and checking hours, but cross-reference with local sources.
• Google Earth – Use satellite view to scout the location of a BBQ joint before you go. Look for smoke rising from the pit.

Food Discovery Resources

• Virginia Department of Agriculture and Consumer Services – BBQ Trail – Official state list of certified BBQ establishments with historical notes.
• Virginia Tourism – Taste of Virginia – Curated list of heritage food experiences, including BBQ.
• Food Network’s “BBQ USA” (Virginia episodes) – Features interviews with pitmasters and behind-the-scenes footage.
• “The BBQ Book” by Steven Raichlen – Includes a chapter on Virginia’s unique style.
• “Smoke & Spice” by Cheryl and Bill Jamison – A deep dive into regional American BBQ, with Virginia highlights.

Mobile Apps

• Yelp – For real-time reviews and photos.
• TripAdvisor – Useful for comparing ratings across multiple stops.
• Splitwise – If traveling with a group, track shared expenses easily.
• Evernote or Notion – For creating a digital journal with photos, notes, and receipts.

Books and Documentaries

• “The Pitmaster’s Handbook” by John Markus – Technical guide to smoking meats, with Virginia techniques.
• “Smokehouse: A Journey Through the American BBQ Trail” (Documentary) – Features Virginia’s Eastern style prominently.
• “Taste of the South: Virginia” by Martha Stewart Living – Includes traditional recipes and regional context.

Online Communities

• Reddit: r/BBQ, r/Virginia – Active communities with locals sharing tips and hidden gems.
• Facebook Groups: “Virginia BBQ Lovers,” “Pitmasters of the Old Dominion” – Often post updates on specials, closures, and events.
• Instagram: Search

  VirginiaBBQ, #BBQTrailVA – Visual inspiration and real-time updates from food travelers.

Real Examples

Example 1: The 3-Day Eastern Virginia BBQ Tour

Day 1: Richmond → Petersburg

Start at Walter’s Barbecue in Richmond at 10:30 a.m. Order the chopped pork plate with vinegar sauce and coleslaw. Take notes: “Smoky, peppery, no sweetness. Cracklings add crunch.” Drive 45 minutes to Petersburg. Stop at Stewart’s Barbecue. Try their famous barbecue spaghetti—tender pork tossed in sauce over pasta, topped with cheese. The owner, 82-year-old Mr. Stewart, tells you his recipe came from his grandfather, who worked at a tobacco farm in the 1930s. End the day with a walk along the historic Petersburg Battlefield.

Day 2: Petersburg → Smithfield → Williamsburg

Leave early. Arrive at Lee’s BBQ in Smithfield by 11 a.m. They’re serving whole hog today. Order a “hoggie” sandwich—chopped meat with skin, vinegar sauce, and pickles on a bun. The meat is so tender it falls apart. Ask about the smoker—it’s a custom-built, 50-year-old brick pit. Drive to Williamsburg. Grab a quick bite at Smithfield’s Smokehouse (not to be confused with Lee’s), known for its smoked turkey. Visit Colonial Williamsburg in the afternoon to appreciate how food was prepared in 18th-century Virginia.

Day 3: Williamsburg → Norfolk → Return

Head to Wiley’s Barbecue in Norfolk. Their sauce is thinner, with more vinegar and a hint of molasses. Try the “BBQ pork chop”—a rare offering. End your tour with a sunset walk on the Norfolk waterfront. Reflect on how each stop offered a different variation of the same tradition.

Example 2: The Shenandoah Valley BBQ Road Trip

Day 1: Roanoke → Lexington

Start at Wright’s Barbecue in Lexington. Their sauce is a tomato-vinegar blend, sweet but balanced. Order pulled pork with baked beans. The pitmaster, a third-generation owner, explains how his father switched from hickory to applewood for a milder smoke. Drive to Roanoke. Stop at Woods’ BBQ, a family-run trailer with a 20-year waitlist. Their ribs are dry-rubbed, smoked 14 hours, and fall off the bone.

Day 2: Roanoke → Staunton → Harrisonburg

At Staunton Smokehouse, try the smoked brisket—a rare sight in Virginia. The owner says he learned from a Texas friend. In Harrisonburg, visit Moore’s Pit Barbecue, where they smoke whole chickens with a spice rub that includes cinnamon and cloves. The owner laughs: “It’s not traditional, but it’s ours.”

Day 3: Harrisonburg → Winchester → Return

Finish at Winchester Barbecue Co., known for its “BBQ nachos” and house-made pickled vegetables. End with a visit to the Shenandoah Valley Agricultural Museum, where you learn how tobacco farming shaped the region’s meat-smoking traditions.

FAQs

What’s the best time of year to take a Virginia BBQ tour?

Spring (April–May) and fall (September–October) are ideal. The weather is mild, and many joints are fully operational. Summer can be hot and humid, making long drives uncomfortable. Winter may bring closures due to snow or holidays.

Can I do a Virginia BBQ tour in one day?

You can visit two or three spots in one day if you focus on a tight corridor, like Richmond to Petersburg. But to truly appreciate the differences in style and culture, aim for at least two full days.

Do I need to make reservations?

Almost never. Virginia BBQ joints are walk-in only. But calling ahead to confirm hours or ask about special offerings is highly recommended.

Is Virginia BBQ spicy?

It’s peppery, not necessarily spicy. The heat comes from black pepper and red pepper flakes in the sauce, not chili peppers. It’s more about tang and smoke than burn.

What should I order if I’ve never had Virginia BBQ before?

Start with chopped pork with vinegar sauce and coleslaw. Add cornbread on the side. It’s the most authentic representation of Eastern Virginia style.

Are there vegetarian options?

Yes. Collard greens, black-eyed peas, cornbread, mac and cheese, and fried okra are common. Ask if they have smoked tofu or veggie sausage—some newer spots offer them.

How much should I budget per person per day?

Plan $30–$50 per person per day for food. Add $20–$40 for take-home portions. Fuel and lodging are extra.

Can I bring kids on a BBQ tour?

Absolutely. Many spots are family-friendly. Just bring wipes, napkins, and patience—lines can be long, and seating is often picnic-style.

What’s the difference between Virginia and North Carolina BBQ?

North Carolina has two styles: Eastern (vinegar-based) and Western (ketchup-based). Virginia’s Eastern style is similar to NC Eastern, but Virginia’s sauce is often thinner, spicier, and less sweet. Western Virginia blends styles, making it more unique.

Is it okay to ask for extra sauce?

Yes. Most places will gladly give you extra sauce in a small cup. Some even sell it by the bottle.

Conclusion

Planning a Virginia BBQ tour is more than a food adventure—it’s a pilgrimage through time, tradition, and taste. Each pit tells a story: of resilience, of family, of smoke and fire passed from one generation to the next. Unlike other regional cuisines that have been commercialized or diluted, Virginia’s barbecue remains stubbornly authentic, rooted in the land, the wood, and the hands that tend the fire.

By following this guide—from defining your goals to respecting the culture—you don’t just eat barbecue. You become part of its legacy. You witness how a simple cut of meat, slow-cooked over hardwood, can carry the weight of history and the joy of community.

So lace up your walking shoes, pack your napkins, and hit the road. The next great bite of Virginia BBQ is waiting—not in a restaurant, but in a humble building with a hand-painted sign, a smoker that’s seen decades, and a pitmaster who’ll smile and say, “Come on in. We got plenty.”