How to Plan a Pennsylvania BBQ Tour

Planning a Pennsylvania BBQ tour is more than just a foodie adventure—it’s a cultural journey through one of the most diverse and deeply rooted barbecue traditions in the United States. Unlike the well-known styles of Kansas City, Texas, or Carolina, Pennsylvania’s barbecue scene is a quiet gem, shaped by its Amish and Mennonite heritage, industrial history, and rural farming communities. From smoky pork shoulders slow-cooked in backyard pits to spicy sausage sandwiches served at roadside stands, Pennsylvania offers a unique blend of regional flavors that often go unnoticed by national food critics. This guide will walk you through every step of planning a memorable, authentic, and logistically seamless Pennsylvania BBQ tour—whether you’re a local enthusiast or a traveler from out of state. By the end, you’ll know where to go, what to order, how to time your trip, and which hidden spots locals swear by.

Step-by-Step Guide

Step 1: Define Your BBQ Tour Goals

Before you pack your bags or map your route, ask yourself: What kind of BBQ experience are you seeking? Are you after smoky, slow-cooked meats? Juicy sausages? Traditional Pennsylvania Dutch sides? Or perhaps a mix of historic smokehouses and modern fusion joints? Your goals will shape your itinerary. For example:

• If you’re drawn to authenticity, focus on Lancaster County and surrounding rural towns where family-run smokehouses have operated for generations.
• If you prefer innovation, target urban centers like Philadelphia, Pittsburgh, and Harrisburg, where chefs are reimagining regional flavors with global influences.
• If you want variety, design a loop that includes both rural and urban stops to experience the full spectrum of Pennsylvania’s BBQ culture.

Setting clear goals helps you prioritize time, budget, and travel distance. A well-defined purpose also prevents burnout—trying to hit 15 spots in three days is exhausting. Aim for 6–10 high-quality destinations over 4–7 days for a balanced, enjoyable experience.

Step 2: Research Pennsylvania’s Regional BBQ Styles

Pennsylvania doesn’t have one unified BBQ style—it has several, shaped by geography, ethnicity, and history. Understanding these distinctions is critical to appreciating what you’re eating.

In Lancaster County, you’ll find “Pennsylvania Dutch BBQ”—a term locals use for smoked pork, often seasoned with a dry rub of salt, pepper, and brown sugar, then slow-cooked over hickory or applewood. The meat is typically sliced thin and served on soft buns with tangy coleslaw and baked beans. Sausages, especially pork and beef bratwurst, are also common, often grilled over open flames at county fairs and church suppers.

In York County, the focus is on “Cumberland Valley BBQ,” which leans toward vinegar-based sauces and smoked chicken. You’ll notice a lighter, brighter flavor profile compared to the sweeter styles of the south.

In Philadelphia, the BBQ scene is heavily influenced by African American traditions brought north during the Great Migration. Expect ribs glazed with molasses-heavy sauces, smoked brisket, and collard greens. Many spots also serve jerk-seasoned chicken and Caribbean-style pork shoulder.

In Pittsburgh, you’ll find a blend of Appalachian influences and steel-town grit. Smoked sausages, pork belly sandwiches, and smoked trout are common. Some joints even offer “Pittsburgh BBQ,” which combines a heavy char on the outside with a tender, smoky interior—similar to a reverse-sear technique.

Knowing these regional differences helps you tailor your stops and recognize authentic offerings versus tourist traps.

Step 3: Map Out Your Route

Geography matters. Pennsylvania is large, and driving between cities can eat up valuable time. The best BBQ tour routes follow logical geographic clusters.

Option A: The Lancaster Loop – Ideal for first-timers. Start in Lancaster City, hit Smoketown, Intercourse, and Bird-in-Hand, then loop back through Elizabethtown. This route is under 100 miles and allows you to stay in one hotel. Most spots are open Friday–Sunday, so plan accordingly.

Option B: The Urban-Suburban Circuit – Focus on Philadelphia, Chester, and the Main Line suburbs. This route offers high-end BBQ joints, food trucks, and pop-ups. Ideal for those who want variety and modern twists.

Option C: The Western Triangle – Pittsburgh, Greensburg, and Johnstown. This route is less crowded and offers rustic, family-owned pits with deep roots in Appalachian cooking.

Use Google Maps or Roadtrippers to plot your stops. Include buffer time for lunch waits, parking, and spontaneous discoveries. Always check each location’s hours—many rural BBQ joints close on Mondays or only open for lunch.

Step 4: Book Accommodations Strategically

Your lodging should support your itinerary. If you’re doing the Lancaster Loop, stay in a bed-and-breakfast in Lancaster City or a cozy cabin near Safe Harbor. Many B&Bs offer breakfast with local sausage or smoked ham—perfect prep for a BBQ-heavy day.

In Pittsburgh, consider staying near the North Shore or Lawrenceville for easy access to top BBQ spots and nightlife. In Philadelphia, Center City or South Philly offer the best walkability to restaurants and public transit.

Book early, especially during peak seasons (May–October). Many small-town inns fill up fast for county fairs, festivals, and summer weekends. Don’t overlook Airbnb options—some are hosted by local pitmasters who can give you insider tips.

Step 5: Create a Daily Itinerary with Flexibility

Structure your days around meal times and travel logistics. Here’s a sample day on the Lancaster Loop:

• 8:30 AM: Breakfast at a local B&B with homemade sausage and apple butter.
• 10:00 AM: Visit the Lancaster Central Market to sample smoked meats from vendors like Waggoner’s Smokehouse.
• 11:30 AM: Drive to Miller’s Smokeshop in Leola for pulled pork sandwiches and homemade pickles.
• 1:30 PM: Lunch at Brothers BBQ in Intercourse—known for their smoked turkey legs and spicy apple slaw.
• 3:00 PM: Explore a local farm stand for Pennsylvania Dutch baked goods.
• 5:00 PM: Return to Lancaster City, relax, then head to Smoke & Barrel for dinner—a modern take on regional BBQ with craft cocktails.

Always leave room for spontaneity. A sign for “Fresh Smoked Sausage” on a backroad might lead to your favorite find of the trip. Keep a notebook or phone app to jot down names, addresses, and impressions.

Step 6: Prioritize Reservation and Wait-Time Management

Many Pennsylvania BBQ spots are small, with limited seating and no reservations. Lines can form by 11:00 AM on weekends. Here’s how to manage it:

• Arrive early—before 11:00 AM—to beat the lunch rush.
• Call ahead to confirm hours. Some places close early or close for holidays without notice.
• Use social media (Facebook, Instagram) to check real-time wait times. Many owners post “Line Update” photos.
• If a place is packed, ask if they offer takeout. Often, you can order to-go and eat at a nearby park.

For popular urban spots like Philly’s Smokehouse or Pittsburgh Smoke Co., consider booking a table via Resy or OpenTable if available. Don’t assume walk-ins are welcome during peak hours.

Step 7: Pack Smart for a BBQ Tour

You’re not just packing clothes—you’re packing for a culinary expedition.

• Reusable utensils and napkins: Many roadside stands don’t provide them.
• Portable cooler: For taking home smoked meats or sausages you want to preserve.
• Ziplock bags: For leftover sauces, pickles, or bread.
• Comfortable walking shoes: You’ll be on your feet at markets and outdoor pits.
• Water bottle and snacks: BBQ is rich and salty. Stay hydrated.
• Camera or phone with good lighting: You’ll want to document your finds.

Bring cash—many small, family-run joints don’t accept credit cards. Also, carry a printed map or offline Google Maps in case of poor cell service in rural areas.

Step 8: Document Your Journey

Keep a travel journal or digital log. Note:

• What you ate and where
• Texture, smoke flavor, sauce profile
• Atmosphere and service
• Price per item
• Any interesting stories from the pitmaster

This documentation becomes your personal guidebook. Later, you can share it online, gift it to friends, or use it to plan your next tour. Many BBQ enthusiasts build blogs or Instagram accounts around these journeys—your notes are the foundation.

Step 9: Plan for Dietary Needs and Preferences

Pennsylvania BBQ is meat-heavy, but options exist for diverse diets.

• Vegetarian: Look for smoked mushrooms, grilled corn on the cob, baked beans without bacon, and coleslaw. Some spots offer jackfruit “pulled pork” as a plant-based alternative.
• Gluten-free: Most meats are naturally gluten-free. Ask about sauce ingredients—some contain malt vinegar or soy sauce. Request gluten-free buns or serve meat on lettuce wraps.
• Halal/Kosher: Limited options, but some urban BBQ joints offer halal-certified chicken or beef. Call ahead to confirm.

Don’t be afraid to ask questions. Most pitmasters are proud of their craft and happy to accommodate.

Step 10: Extend Your Experience Beyond the Plate

BBQ is more than food—it’s community. Consider adding these elements to your tour:

• Visit a local farmers’ market to buy regional ingredients like apple butter, sauerkraut, or smoked trout.
• Attend a county fair or festival—Lancaster’s “Pennsylvania Dutch Festival” in July features live BBQ competitions.
• Take a short tour of a smokehouse or meat-processing facility (some offer guided tours).
• Learn a bit of Pennsylvania Dutch language or history—many BBQ traditions stem from 18th-century German immigrant practices.

These experiences deepen your appreciation and turn a food tour into a cultural immersion.

Best Practices

1. Respect Local Customs

In Amish and Mennonite communities, modesty and quiet respect are valued. Avoid loud behavior, flash photography, or intrusive questions about their lifestyle. Many BBQ vendors are part of these communities—they’re not tourist attractions. Support them by buying their food, not by treating them like exhibits.

2. Don’t Judge by Appearance

Some of Pennsylvania’s best BBQ is served from trailers, barns, or gas stations. Don’t dismiss a spot because it lacks a fancy sign or outdoor seating. The most authentic flavors often come from unassuming places.

3. Ask Questions, Don’t Assume

Every pitmaster has a method. Ask how long the meat smokes, what wood they use, or if the sauce is homemade. These conversations often lead to insider tips and personal stories you won’t find online.

4. Pace Yourself

BBQ is rich, fatty, and often salty. Eat slowly. Share plates. Drink water. Don’t try to sample everything at every stop. Quality over quantity wins.

5. Support Small Businesses

Many BBQ joints are family-owned and operate on thin margins. Tip generously if service is offered. Buy extra meat to take home. Leave a positive review online. These actions sustain the culture.

6. Avoid Tourist Traps

Watch out for places with “World’s Best BBQ” signs, plastic flags, and generic menus. Authentic spots rarely advertise with hype. Look for handwritten chalkboards, local clientele, and no menu board at all.

7. Be Seasonally Aware

Some BBQ joints close in winter. Others only open for spring and fall festivals. Plan your tour between April and October for the widest selection. Winter visits are possible in cities, but rural spots may be shuttered.

8. Bring a Food Journal or App

Use apps like Yelp, Google Maps, or Notion to log your stops with ratings, photos, and tasting notes. This builds a personal database that improves with each tour.

9. Share Responsibly

If you post about a hidden gem on social media, tag the business and avoid revealing exact locations if they’re private or unlicensed. Overexposure can overwhelm small operations.

10. Leave No Trace

Dispose of wrappers, napkins, and containers properly. Many BBQ spots are in natural or rural areas. Respect the environment that supports their ingredients.

Tools and Resources

Essential Apps

• Google Maps: For route planning, real-time traffic, and user reviews.
• Yelp: Filter by “BBQ,” “smoked meat,” or “local favorite.” Read recent reviews for updated hours.
• Instagram: Search hashtags like

  PennsylvaniaBBQ, #LancasterBBQ, #PhillyBBQ. Many pitmasters post daily specials.

• Food Network’s BBQ Finder: Occasionally lists regional spots, though Pennsylvania is underrepresented.
• Resy / OpenTable: For urban BBQ spots with table service.

Recommended Books

• “The Barbecue Bible” by Steven Raichlen – Includes a chapter on Mid-Atlantic styles.
• “Pennsylvania Dutch Cooking: A Taste of the Country” by Helen W. Miller – Explores traditional foodways that influence BBQ.
• “Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue” by Cheryl and Bill Jamison – Great for understanding wood types and smoking techniques.

Online Communities

• Reddit: r/Pennsylvania – Locals often post BBQ recommendations.
• Facebook Groups: “Pennsylvania Foodies,” “Lancaster County Eats,” “Pittsburgh BBQ Lovers.”
• BBQ forums: BBQChat.com and TheVirtualBBQ.com have active threads on regional styles.

Local Publications

• Lancaster Online – Food Section – Regular features on local smokehouses.
• Philly Mag – Best of Philly BBQ – Annual roundup of top BBQ spots.
• Pittsburgh Magazine – Eat & Drink – Covers emerging BBQ trends in Western PA.
• PA Eats (paeats.com) – A statewide food blog with deep dives into regional cuisine.

Seasonal Events to Plan Around

• Lancaster County Fair (July) – BBQ cook-off, live music, local vendors.
• Philadelphia BBQ Festival (September) – Multiple pitmasters, tastings, live demos.
• York County Fair (August) – Traditional Pennsylvania Dutch BBQ and sausage contests.
• Pittsburgh BBQ & Blues Festival (June) – Combines music with regional smoke.

Real Examples

Example 1: The Lancaster County Classic

John and Maria, a couple from New Jersey, planned a 3-day BBQ tour in 2023. Their route:

• Day 1: Arrived in Lancaster City. Ate at Waggoner’s Smokehouse (pork shoulder, apple slaw, house-made pickles). Bought smoked sausage to take home.
• Day 2: Visited Miller’s Smokeshop in Leola (their signature “smoked turkey sandwich” became their favorite). Stopped at a Mennonite farm stand for fresh apple butter.
• Day 3: Dined at Brothers BBQ in Intercourse (spicy apple slaw, smoked brisket). Then visited the Lancaster Central Market for local honey and sourdough bread.

They kept a journal, took photos, and later created a blog post titled “Why Pennsylvania BBQ Is the Secret Gem of the East Coast.” Their post went viral in regional food circles.

Example 2: The Urban Twist in Philadelphia

David, a food blogger from Chicago, visited Philadelphia in May 2024. He focused on fusion BBQ:

• At Smoke & Barrel, he tried smoked duck with bourbon glaze and cornbread waffles.
• Philly’s Smokehouse served Carolina-style ribs with a local honey-mustard sauce.
• At Barbecue & Co., he sampled a Korean BBQ brisket taco—marinated in gochujang and topped with pickled daikon.

David’s video series, “BBQ Beyond Borders: Philly’s Global Twist,” gained 200K+ views and inspired a new wave of culinary innovation in the city’s BBQ scene.

Example 3: The Hidden Gem in Johnstown

Three friends from Pittsburgh took a weekend trip to Johnstown in October. They followed a tip from a Facebook group: “Go to the back of the gas station on Route 56.”

There, they found Cliff’s Smoke Pit, a trailer run by a retired steelworker. He smoked pork with applewood, served it on white bread with a vinegar-based sauce, and charged $8 per sandwich. No menu. No sign. Just a cooler and a grill.

They called it “the best sandwich of the year.” Cliff still doesn’t have a website—but he’s now on every local food blogger’s list.

FAQs

What is the best time of year to do a Pennsylvania BBQ tour?

The ideal window is late spring through early fall (May–October). Weather is pleasant, most outdoor pits are open, and seasonal festivals are in full swing. Avoid January and February—many rural spots close, and cold weather affects smoking conditions.

Do I need to make reservations for BBQ spots in Pennsylvania?

Most small, rural BBQ joints don’t take reservations—they operate on a first-come, first-served basis. Urban spots like those in Philadelphia or Pittsburgh may offer online booking. Always call ahead to confirm hours and availability.

Can I buy Pennsylvania BBQ to take home?

Yes. Many places offer smoked meats, sausages, and sauces for sale to-go. Some even ship nationwide. Ask about vacuum-sealed packaging and refrigeration for travel.

Is Pennsylvania BBQ spicy?

Not typically. Most styles lean toward sweet, tangy, or vinegar-based sauces. Spiciness is rare unless it’s a modern fusion joint. If you like heat, ask for hot sauce on the side or seek out spots with Caribbean or Texas influences.

Are there vegetarian options for a BBQ tour?

Yes. Look for smoked mushrooms, grilled vegetables, baked beans (ask if they contain pork), coleslaw, cornbread, and pickled items. Some urban spots now offer jackfruit or tofu BBQ.

How much should I budget for a Pennsylvania BBQ tour?

Plan $25–$40 per person per meal at most spots. Add $100–$200 for take-home meats and sauces. Accommodations range from $80–$180/night. Total for a 5-day tour: $800–$1,500 per person.

Are there BBQ tours led by guides in Pennsylvania?

Not officially organized ones, but some food bloggers and local tour companies offer private guided tastings in Lancaster or Philadelphia. Search “private BBQ tour Pennsylvania” on Airbnb Experiences or Viator.

What wood is traditionally used in Pennsylvania BBQ?

Hickory and applewood are most common, especially in Lancaster County. Some older pits use oak or cherry. Avoid places that use charcoal-only or gas grills if you’re seeking authentic smoke flavor.

Can I visit a smokehouse for a tour?

Sometimes. A few larger operations like Waggoner’s Smokehouse offer short guided tours during peak season. Call ahead to ask. Smaller pits rarely offer tours due to space and safety constraints.

What’s the most unique Pennsylvania BBQ dish I should try?

Try the “Pennsylvania Dutch BBQ platter”—a combination of smoked pork, sausage, baked beans, fried apple fritters, and pickled beets. It’s a flavor profile you won’t find anywhere else.

Conclusion

Planning a Pennsylvania BBQ tour is not just about eating—it’s about connecting with a quiet, resilient culinary heritage that has endured for generations. Unlike the flashy, nationally advertised BBQ destinations, Pennsylvania’s scene thrives in unassuming places: barns, gas stations, farmers’ markets, and backyards. It’s a cuisine shaped by hard work, family, and the land. By following this guide, you’re not just visiting restaurants—you’re participating in a living tradition.

Start with a clear goal. Map your route with intention. Respect the culture. Ask questions. Taste slowly. Document your journey. And most importantly—let the food speak for itself.

Whether you’re savoring a smoky pork sandwich in a Lancaster County barn or trying a Korean-influenced brisket taco in Philadelphia, each bite tells a story. Your Pennsylvania BBQ tour isn’t just a trip—it’s a tribute to the people who keep the fire burning, one slow-smoked meal at a time.