The Smoking Lamb

“New-school craft smoke that goes well beyond pork”

The Smoking Lamb is the most adventurous pit in the Lowcountry, and it earns the label by cooking things most SC smokehouses never touch. Chef-pitmaster Chris Wren smokes lamb shoulder, beef brisket, and heritage pork over a blend of local hardwoods, and the range has built a devoted following in Mount Pleasant. It is a craft-forward operation that treats the state's tradition as a foundation to build on rather than a rulebook to obey. The smoked lamb shoulder is unlike anything else in the Charleston area — deeply smoky, tender, with a complexity that only shows up when a cook takes an unusual cut seriously. The smoked lamb ribs are the deep-cut order that regulars evangelize, while the beef brisket and pulled pork prove Wren can hold the line on the classics too. His willingness to push past the pork-and-vinegar canon while clearly respecting its foundations makes this a required stop for anyone who wants to see where Lowcountry smoke goes next.