{"id":257889,"date":"2025-05-26T12:30:07","date_gmt":"2025-05-26T12:30:07","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/king-bbq-chinese-southern-bbq-restaurant-in-n-charleston\/"},"modified":"2025-05-26T12:30:07","modified_gmt":"2025-05-26T12:30:07","slug":"king-bbq-chinese-southern-bbq-restaurant-in-n-charleston","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=257889","title":{"rendered":"King BBQ – Chinese + Southern BBQ Restaurant in N. Charleston"},"content":{"rendered":"


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\"Exterior\"Exterior<\/div>\n

Concept and Origins<\/h2>\n
This post may contain links from which I earn a commission. Please read my disclosure policy<\/a>. As an Amazon affiliate, I earn from qualifying purchases.<\/i><\/div>\n

King BBQ sprang from chef-owner Shuai Wang\u2019s wish to blend the smoky traditions of the Carolinas with the hanging-meat heritage of his Queens upbringing. <\/p>\n

\u201cI miss eating Chinatown-style barbecue, the ones I used to get in Flushing, Queens,\u201d Wang explains. \u201cThe hanging meats in the window, the roast ducks, the crispy whole pork, the soy sauce chicken\u2014that\u2019s my definition of barbecue.\u201d <\/p>\n

\"Three\"Three
Photo by Kristen D.<\/figcaption><\/figure>\n

Drawing on Southern smoke and white-oak wood from local forests, he partnered with pitmaster Brandon Olson to craft a menu that feels both familiar and refreshingly different.<\/p>\n

The Space and Atmosphere<\/h2>\n

Tucked into a former industrial building on Carver Avenue, King BBQ greets guests with jade-green lion statues at the door and red tassels strung overhead. Inside, clean lines, warm wood tones, and high ceilings come together in a counter-service format that still encourages lingering over a cocktail or a casual bite. <\/p>\n

\"Interior\"Interior
Photo by Joan Perry<\/figcaption><\/figure>\n

According to Erin Perkins of Eater<\/em>, \u201cTwo giant jade-colored lions sit watch at the front door,\u201d marking the spot where Chinatown and Lowcountry collide\u00a0Eater Carolinas<\/a>. Booths upholstered in emerald vinyl and communal tables under soft pendant lighting set a relaxed tone, while a view into the pit room offers a front-row seat to the smoke-fueled action.<\/p>\n

Smoking Technique and Pit Masters<\/h2>\n

At the heart of King BBQ are three 1,000-gallon Lang offset smokers, each fed with a mix of red and white oak. Olson notes that colder mornings demand extra wood to stabilize temperature, and that managing hotspots means rotating meats throughout a long cook. <\/p>\n

While classic Carolina barbecues rely on direct heat, the team here learned to marry low-and-slow smoking with Chinese-style glazes. A dry rub of sugar, salt, five-spice, and MSG lays the foundation, followed by a delicate brush of char siu glaze\u2014hoisin, maltose, and secret seasonings\u2014that caramelizes into a lightly lacquered finish.<\/p>\n

\"Plate\"Plate
Photo by Jason A. <\/figcaption><\/figure>\n

Menu Highlights<\/h2>\n