Holy Smokes BBQ Fest is Saturday, Nov. 14, 11 a.m. to 4 p.m. at Riverfront Park: all-you-can-eat barbecue from 50+ pitmasters, with parking and bag rules.
Holy Smokes BBQ Fest returns to Riverfront Park for its sixth year on Saturday, Nov. 14, from 11 a.m. to 4 p.m., with all-you-can-eat barbecue from more than 50 pitmasters and chefs. General admission is $95, and the money goes to families affected by pediatric brain cancer.
Last checked 2026-10-20.
Upcoming dates
- Sat. Nov. 14, 11 a.m. to 4 p.m. (VIP early entry at 10:30 a.m.)
Holy Smokes is held once a year in November. The festival is rain or shine, according to the festival FAQ.
Where it is and parking
The festival fills Riverfront Park, 1061 Everglades Ave., on the old Navy base along the Cooper River. Follow the signs from the park to the main entrance. More on the park is in our parks and trails guide.
The FAQ sets out the parking plan:
- General admission parking is first come, first served in the lots around the park, with attendants and signs. Those lots open at 10 a.m.
- VIP and sponsor parking is in a dedicated lot closest to the venue, opening at 9:30 a.m. Each VIP order gets one parking pass by email the evening before.
- ADA parking opens at 9:30 a.m. The ticket page asks you to add it to your order if you need it.
- An Uber and Lyft drop-off point is on site. Because of construction near the park, the organizer sends final parking details the evening before and strongly advises ride-sharing.
- There is no overnight camping or RV parking.
Tickets and cost
The ticket page lists two tickets, sold through Eventbrite:
- General admission, $95: entry, live music, food from the four barbecue villages (Texas, Traditional, New School and Coastal) and bites from more than 50 chefs. Water is included; other drinks are for sale.
- All-inclusive VIP, $250: everything above, plus VIP parking and entrance, entry at 10:30 a.m., a VIP area with its own chefs and food, and bars with beer, wine and liquor.
Tickets are sold on the day, but the organizer says the festival may sell out before Nov. 14. Tickets are nonrefundable; you can transfer one to someone else by emailing info@holysmokeschs.com.
What to know
- It is a tasting festival, not a contest. The organizer says there is no barbecue competition.
- Bags: small clutches up to 4.5 by 6.5 inches and clear bags of any size. Diaper bags and strollers are allowed. All bags may be searched.
- Not allowed: outside food and drink, weapons and firearms.
- Pets: not allowed, except service animals.
- Chairs and blankets: lawn chairs, camping chairs and picnic blankets are allowed in the area by the stage.
- Music: the festival site lists The Whiskey Biscuits and The Betsy Franck Band, with artist in residence Cameron Williams. The chef and pitmaster lineup is on the lineup page.
- Where the money goes: proceeds go to Hogs for the Cause and Ronald McDonald House Charities of Charleston. The about page says the festival has raised more than $460,000 since 2021, and the donations stay in South Carolina.
- Dress: casual. The whole event is outdoors.
More happening this fall is on our things to do this month page.
Dates and venues as listed on the North Charleston Tourism calendar and confirmed on the organizer’s site.
Frequently asked questions
When is Holy Smokes BBQ Fest in North Charleston?
Saturday, Nov. 14, 2026, from 11 a.m. to 4 p.m. at Riverfront Park. VIP ticket holders get in at 10:30 a.m.
How much are Holy Smokes tickets?
The organizer lists general admission at $95 and the all-inclusive VIP ticket at $250. Tickets are nonrefundable but can be transferred.
Where do I park for Holy Smokes?
General admission parking is first come, first served in the lots around Riverfront Park, opening at 10 a.m. Because of construction, the organizer emails final parking details the evening before, and it advises ride-sharing.
Can I bring my dog to Holy Smokes?
No. Pets are not allowed; service animals are the only exception.
Is Holy Smokes a barbecue competition?
No. The organizer says it is a tasting festival, not a competition, with food from more than 50 pitmasters and chefs.
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