Smoke drifts through the gravel courtyard, stacks of firewood tower beside the smokers, and picnic tables fill with trays of Central Texas-style barbecue. At this bustling operation from pitmaster John Lewis, meats are sold by the pound and sliced to order, with brisket leading the way alongside house-made sausages, smoked turkey, and traditional sides like green chili corn pudding and potato salad. By this point, few will have room for dessert, but perhaps consider ordering a banana pudding. It’s worth the extra bite. It’s a lively, casual spot that has become a Charleston staple.