Black Powder Smokehouse | Our Story
Traditions aren't made overnight
The Triad is steeped in history and rich in tradition. From the early Quaker long rifle makers to the laborious BBQ pitmasters, many came to our area to hone and perfect their craft. At Black Powder Smokehouse we honor those who came before and the community that surrounds us. In this 4k, 5G, overnight society we pride ourselves on cooking "low-n-slow". We take the time to cook from scratch, say hello when you stop in, and say thank you when you leave.
Traditions aren't made overnight - they take years of consistency and craftsmanship to develop. At Black Powder we hope to create a tradition that spans generations and a place our community can be proud of.
The philosophy behind the pit
We slow down on purpose. Scratch-made food, a genuine welcome at the door, and a kitchen that treats every plate like it matters — that's not a policy, it's just how a real smokehouse runs.
Beyond the brisket
Our specials push past what most folks expect — chicken tamales with green chili sauce, Central Texas-style sausage, Powder Kegs stuffed with cream cheese and finished with a chipotle cherry glaze.
Rooted in the community
From serving up the Asheboro Zookeepers to cooking at Dinner in the Gap, we've always been part of the neighborhoods we serve. Our Jamestown spot took root in a historic Main Street service station.
Two locations, one smokehouse
Jamestown and Asheboro — same scratch-made food, same four housemade sauces on every table, same genuine welcome at the door. Our hope is to build a tradition the Triad can be proud of.
