The Smoke Pit, Gastonia, North Carolina

I reported earlier on my delightful visit in Charlotte, marred only by the fact that the late breakfast at Park Road meant we couldn’t all go out for lunch at the Smoke Pit together. So we parted ways until next time, and I ventured on my own to do some serious driving and finish the day at Red Bridges and The Honeymonk, aka Lexington Barbecue #1.

Lest you be denied of a report on the Smoke Pit, Sinclair and Eric, our intrepid Senior Charlotte and Wilson Correspondents, the ones who made my week with a gift of Wainright Sausage, heaped more underserved niceness on me by going to the Smoke Pit and sending in a report.

The Smoke Pit in Gastonia is an unassuming place at 421 Cox Road. It’s in a suburban strip mall anchored by big box stores. 

You are greeted by the aroma of wood smoke as soon as you exit the car.  The interior is clean & bright with Marion Rose animal prints and a tv or two, if you want to catch the game.  That’s the bar/takeout area to the right.

We were greeted at the host stand and taken to a booth straightaway.  Well mostly. I thought Eric was going to snatch a rib from the nice folks at the next table.

Our server, Demi (like Moore she explained) appeared immediately and listed out the drink options.  Tea, Coke Products, Cheerwine, or Sundrop were offered and I couldn’t pass on the opportunity to enjoy a regional specialty.  When she returned with our drinks she pointed out her favorites on the menu.  She mentioned all of the meats, but we are pulled pork people and knew that’s what we wanted.  We did overhear the description of chicken quarters with an Alabama white sauce that sounded delicious.  The diners at the next table ordered brisket, and she inquired if they wanted lean, fatty, or both. I asked Demi if the meats were smoked in-house, and she assured us that they were.  We looked for the pit, but it was behind a locked gate in the back.

Eric ordered the small plate with collards & Texas toast as opposed to hushpuppies or cornbread.  I ordered the baked potato with pulled pork (no sauce) and macaroni & cheese.  I do believe that we each had a pound of pork.  The smoke was fantastic and no sauce was needed. 

There were 4 sauce options on the table and we tried two of the four. 

We declined the sweet sauce and the SC mustard.  The Lex was vinegar forward with a touch of tomato and good heat.  The Sizz was a bit hotter as it was the Lex mixed with Buffalo sauce.  Eric loved the collards and the mac & cheese was good with the addition of a bit of salt.  The housemade pickles completed the tray.  

The Smoke Pit is a regional operation with locations in Concord (the original), Monroe, Salisbury,  and Gastonia.  If you find yourself in the NC Piedmont, stop by one of their locations; you’ll thank us!

Now that’s a fine report, and I really like the rough chop of the pork and the mix of inside and outside meat. I was a bit alarmedwhen I read that Eric had forsaken hushpuppies for Texas toast, but then I remembered that heart surgery. Oops. It looks like everything is cooked on site with wood, and that legitimate sauces are available. Clearly, the Smoke Pit deserves you attention, and I recommend a visit. Let me know what you think.

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