A panel discussion and barbecue tasting on regional traditions, cultural influences, and barbecue’s future at the Food & Wine Classic in Charleston.
American Smoke: Pitmasters on the Future of Barbecue is built as a panel discussion and tasting, not a standalone meal or demonstration. The subject is regional barbecue traditions, cultural influences, and where barbecue is headed, with the conversation accompanied by a barbecue tasting.
The seminar sits within the Food & Wine Classic in Charleston program and is presented under Talks/Panels as Session #105. That placement matters for planning: it is a programmed seminar inside the larger festival, rather than a separate public restaurant event.
The presenter list brings together Clay Williams, Hector Garate, Shuai Wang, Maneet Chauhan, and Adrian Miller. Williams is listed as a photographer and writer; Garate as owner and pitmaster of Palmira Barbecue; Wang as owner and executive chef of King BBQ and Jackrabbit Filly; Chauhan as a chef, author, and restaurateur; and Miller as a soul food and barbecue historian and author.
Those published roles connect the session’s barbecue topic to several named angles: pitmaster practice, restaurant work, chef and restaurateur experience, food writing and photography, and barbecue history. The listed program description ties those perspectives back to regional traditions, cultural influences, and barbecue’s future.
The seminar takes place at Emeline, a hotel in Charleston. The address listed for the event and venue is 181 Church St, Charleston, SC 29401, and the source description places the session specifically at Emeline Ballroom during the Food & Wine Classic in Charleston.
Admission is handled through the broader Classic Pass structure. Seminar selection is included with a Classic Pass, and this specific seminar is not sold as a standalone ticket; registration and availability should be checked with the organizer.
Shuai Wang
Presenter
Hector Garate
Presenter
Maneet Chauhan
Presenter
Adrian Miller
Presenter
Clay Williams
Presenter
It covers regional barbecue traditions, cultural influences, and where barbecue is headed, with the discussion accompanied by a barbecue tasting.
The listed presenters are Clay Williams, Hector Garate, Shuai Wang, Maneet Chauhan, and Adrian Miller.
The published lineup includes a photographer and writer, an owner and pitmaster, an owner and executive chef, a chef-author-restaurateur, and a soul food and barbecue historian and author.
It takes place at Emeline, a hotel in Charleston, at 181 Church St, Charleston, SC 29401.
No. Seminar admission is included with a Classic Pass, and standalone tickets for this specific seminar are not sold separately.
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