SmoQ–N–Meat BBQ originated in Elkton, MD

More than two decades ago, Guy Johnson began a Bar-B-Que journey that would change his life and reinvent the flavor profile for smoked meats. What began as a hobby to feed fellow starving college students and friends in need of a meal, has now morphed into an award-winning culinary venture set in the secluded woods in upper Maryland. That’s right. SmoQ-N-Meat BBQ is changing the landscape of the oldest method of cooking. Fire.Meat.Bliss.SmoQ-N-Meat BBQ is a combination of rubs and smokey wood flavor added to high quality cuts of meats for the ultimate taste palate experience of Bar-B-Que Goodness. Pitmaster, Guy Johnson, forged cutting edge recipes through his travails of studying the craft of smoked meats.

He then took those lessons coupled with modern day experiments and lessons learned working pits in St. Louis and Kansas City—arguably the BBQ Mecca of the Midwest. It was there that Johnson perfected pairing rubs, sauces and different woods with the most desirable cuts of meat.

At the urging of consumers and Bar-B-Que aficionados, Johnson was compelled to begin the process of opening a brick and mortar. Just as he began to finalize plans, the pandemic brought the restaurant industry to a screeching halt. Johnson, a devoted husband, father and grandfather prioritized life’s precious commodities. Protecting and preserving family remained the focal point of his existence, but he also held true to his philosophy: Food Is Essential To The Mind, Body and Soul. Johnson labored away in those secluded Maryland woods providing sustenance for those who needed food and fellowship during trying times. He toiled away tweaking his already perfect recipes of fork-tender ribs, burnt ends, scrumptious whole chickens and incredibly juicy wings.

As the demand grew, Johnson realized in order to feed the masses, the humble pit master would have to go mobile in order to bring the Mohammed to the meat so to speak. His customized pit was designed to meet the capacity of weekly standing orders where his demand sometimes sees ordering two weeks in advance. As the love and following for SmoQ-N-Meat BBQ continues to grow, Johnson is clear about the future and the impact of his calling. “People need help, people need healing and people need hearty food,” says Johnson. “I work day and night to contribute to all three.”