Carolina Smoke BBQ

Carolina Smoke’s offerings reflect some of David Hayward’s Charleston background, but he is clear that he is doing barbecue his own way, to his liking. His 12-hour brisket is smoked over a mixture of mesquite, alder, hickory, and cherry wood pellets, which he says helps to control heat and flavor. Carolina’s meats come with an assortment of sauces. The notable sweet apple butter sauce with mustard and apple butter is on the mild end of a scale of barbecue sauces that top off with the XXX, which uses the trifecta of Scoville greats, scotch bonnets, ghost peppers, and the Carolina Reaper.