A guide to St. Cloud's 13 traditional smokehouse BBQ spots: what real smokehouse cooking looks like, what to check before you order, and how we rank them.
Traditional smokehouse BBQ is cooked low and slow over wood or wood-fed coals, not finished in a gas oven with liquid smoke added for flavor. Brisket, pork shoulder, ribs, and sausage go into a smoker for hours, sometimes overnight, and pick up a real bark and smoke ring from the wood itself. St. Cloud has 13 places working in this style, ranging from small counter-service smokehouses to full sit-down restaurants with their own smoke pits out back. The style, wood choice, and rub recipes vary from spot to spot, which is part of the appeal, but the fundamentals of good smokehouse cooking stay the same across all of them.
Check whether the meat is smoked on site, what wood they use (oak, hickory, and applewood all cook differently), and whether brisket is sliced to order or held in a warmer for hours. Ask how long the smoker runs and whether ribs and brisket are made fresh daily or carried over. A good smokehouse will happily tell you this. Also look at side dishes: house-made beans, slaw, and cornbread usually signal a kitchen that cares about the whole plate, not just the meat.
We weigh consistency of smoke quality, meat tenderness and moisture, sauce and rub quality, value for portion size, and service speed at peak hours. For the full ranked list of St. Cloud's best BBQ restaurants, see our ranked BBQ guide. Details on how we score and weight each factor are on our methodology page.
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13 businesses, scored on recent reviews. The order weighs each business's overall score by how much of its reviewed work is traditional smokehouse bbq, so a lower-scored specialist can rank above a higher-scored generalist.
Reviewers consistently praise the pizza quality and staff warmth, with several ordering weekly or since 2018. Mozzarella sticks, wings, and specialty pies like bruschetta draw repeat visits. However, some report burnt crust, wrong orders, and occasional staff rudeness that left them unwilling to return.
Diners consistently praise the friendly staff, particularly servers like Katelynn, Natalie, and Mike, and highlight good-value happy hour specials on wings. However, takeaway orders arrive wrong nearly every time, and a handful of customers report cold food, overcooked dishes, and serious food safety incidents that kept them away long-term.
Jimmy Bear's BBQ draws crowds for catered events and comedy shows, though the dining experience has been volatile. Food quality swings wildly-reviewers praise sauces and sampler portions but report bland pulled pork, dry brisket with no smoke ring, and poorly maintained side dishes. One recent visit described filthy conditions, with sticky floors and unwashed tables. Service ranges from attentive (staff named Victoria and Vinny) to indifferent, and pricing consistently frustrates diners relative to what they receive.
Staff remake orders without hesitation and portions run large; the place earns loyalty through small gestures and a relaxed vibe. Wings and fish draw repeat visits, and regulars appreciate that the tavern steps up for the neighborhood when times are tight.
Mutts On 13th earns consistent five-star praise for burgers that reviewers describe as juicy, loaded, and among the best in St Cloud. Staff attention and a nostalgic diner setting keep people coming back.
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Island Cloud Grill serves well-priced BBQ, fish, and bar food in a welcoming St. Cloud spot where regulars praise the flavors and speed of service. The bar atmosphere draws both diners and drinkers, though Sunday brunch staffing lags have frustrated repeat customers.
Reviewers consistently praise the fresh, scratch-made seafood and friendly staff in a clean, casual space. Food quality and service vary somewhat during peak hours, and waits can reach 30 minutes, but most diners rate the experience excellent and return regularly.
Most visits yield hearty Latin plates and warm service, with staff like Keidi and Ronny earning specific praise for making customers feel at home. Quality and attention swing noticeably between visits, with some getting dry poultry or watery beans while others rave about authentic Dominican comfort.
Wings draw crowds here, especially for all-you-can-eat deals, but quality swings from crispy-fresh to dry and hard between visits. The restaurant shines during larger events, with staff like Mandy earning specific praise for handling big parties. Between the games (pool, cornhole, darts) and solid burgers and seafood, it works well for casual groups.
Strong burger and wing fans keep coming back for the food and happy deals like 50-cent Wednesday wings, though recent visits reveal hit-or-miss execution, forgotten sides, and inconsistent attention from staff behind the bar. The bar atmosphere draws locals, and certain staff members like Jaida earn praise for genuine hospitality.
Quality varies visit to visit, but when it lands, the ribs and brisket draw loyal return visits. One visitor from the UK came back twice in a week. Staff greet you warmly and help with ordering. Sides like mac and cheese and banana pudding earn as much praise as the meat itself. The kitchen struggles with consistency. Some days the brisket is tender and worth the drive; others it arrives dry or lacking smoke. Third-party delivery has brought food on passenger seats and missing sauces. Best visited in person and calling ahead to confirm hours.
Crabby's draws regulars and visitors alike with fresh seafood, attentive service, and weekend live music overlooking the water. Standout servers like Miguel and Nathan keep diners comfortable and informed, though recent dine-in and delivery experiences show inconsistency in portions and food temperature that undercuts the restaurant's longtime reputation. The kitchen delivers when conditions are right: flaky fish, tender scallops, and praised clam chowder appear frequently in praise. Long-time patrons note portion shrinkage and disappointing delivery orders, while newer guests remain enthusiastic about the overall package of food, staff care, and lakefront location.
Regulars praise the breakfast, sauce selection, and staff speed, with many finding the hickory smoke and fair pricing consistent over decades. Recent visits tell a different story: meat dries out, portions shrink, and the space shows age and neglect, leaving some questioning whether the food quality has shifted alongside the rising menu costs.
Enquiries submitted through our contact and quote forms may be passed to partner providers who can carry out the work. We may receive a fee for these referrals, but our rankings and scores are determined solely by our independent published method and are not affected by referral fees.
Last updated 2026-08-19