A grease fire broke out on the ground of a barbecue pit area, and somehow the smoker itself came through without damage. That’s the detail I can’t get over.
The shed around it took the hit, along with windows and doors.
The Missouri restaurant stayed closed for a little more than a month. Crews cleaned up the smoke inside and worked on the pit area.
When it reopened, an alternate pit kept the meat coming while repairs wrapped up.
I have to admit, that’s a tough comeback story for any kitchen. This one smokes meats and pit beans for up to 30 hours.
A month without that smell drifting down the street must have felt very long.
So what kind of place earns that kind of patience from its neighbors?
The Fire Story Has A Surprisingly Happy Ending
Early September 2026 brought an unwelcome surprise to Buckingham Smokehouse Bar-B-Q. A fire started on the ground in the pit area, likely sparked by grease.
Thankfully, the flames never spread into the main dining room. The pit shed got damaged, along with some windows and doors.
Smoke did sneak into the restaurant’s interior, which meant serious cleanup. Owner David Campbell confirmed something that probably made every barbecue fan exhale.
The smoker itself was not damaged.
Still, the pit area needed repair work before cooking could return to normal. The restaurant closed for a little more than a month.
That’s a long stretch for a place built around a fire that’s supposed to stay lit.
Reopening didn’t happen on a whim, either. The kitchen waited for health inspection clearance before serving again.
Then an alternate pit handled cooking duty while the original area was still being worked on.
Funny enough, this wasn’t the first time the place faced flames. Back in January 2020, a fire hit a small outside structure that housed smokers.
I’d say a restaurant that bounces back twice has earned a little respect.
So when you pull in now, you’re visiting a smokehouse with real grit. The smoke is back, and it’s right where it belongs.
That Giant Smoker Is The Real Star Of The Show
Fourteen feet long and twelve feet high. Those are the measurements of the smoker at Buckingham Smokehouse Bar-B-Q, and yes, that’s taller than most living room ceilings.
A machine that big isn’t for show. It burns seasoned oak and hickory hardwood, a classic pairing for smoky flavor.
The oak brings steady heat, while hickory adds that bold, familiar barbecue punch.
Patience is the secret ingredient here. Meats and pit beans can spend up to 30 hours in the smoke.
That’s longer than a full day and night combined.
Think about what that means for your plate. Brisket, ribs, pulled pork, and burnt ends all get the slow treatment.
Smoked turkey and pit ham join the lineup too, along with hot links.
Now that the fire story makes sense, this detail hits differently. Losing that smoker would have been a huge blow to the whole operation.
Instead, it survived and kept doing its job.
Okay, that’s impressive. Some restaurants hide their cooking behind swinging doors.
Here, the pit is basically the heartbeat of the building.
When you smell smoke drifting across South Campbell Avenue, you know exactly where it’s coming from. The owner said the smoker itself escaped damage in the fire.
A Trailer Called BBQ 2 Go Started Everything
Every big barbecue story needs a humble beginning, and this one has a great one. In 1995, owner David Campbell started out with a trailer called BBQ 2 Go.
A year later, in 1996, he opened Buckingham Smokehouse Bar-B-Q. That means the business has been around for over three decades.
Plenty of restaurants don’t make it three years.
What gets me is how fitting the trailer name still feels. Today, the Springfield spot has a drive-thru window.
So in a way, BBQ 2 Go never fully left the building.
The restaurant has also enjoyed some time in the spotlight. It was featured on the Travel Channel.
Even better, it won the reality cooking show Grill of Victory.
That’s a pretty big leap from a single trailer. Competing on television means cooking under pressure, with cameras watching every move.
Winning means your barbecue held up when it counted.
I like how the story still feels personal. One of the menu’s combo plates is called Dave’s Favorite Pit Combo.
The combo offers brisket, pulled pork, pit ham, ribs, smoked turkey breast, and a hot link.
Long histories can feel stuffy sometimes. This one feels more like a family recipe that simply kept growing over the years.
Your Plate Is About To Get Crowded With Smoked Meats
Choosing just one meat here feels almost unfair. The lineup includes brisket, ribs, pulled pork, burnt ends, hot links, smoked turkey, and pit ham.
Can’t decide? Dave’s Favorite Pit Combo exists for exactly that problem.
It’s a combination plate that brings several meats and sides together.
Brisket is one of the most talked-about items on the menu. Pulled pork comes up a lot too.
Burnt ends round out the trio for anyone who loves those chunky, bark-covered bites.
Sauce matters here, so pay attention. The spicy sauce pairs especially well with the pork.
If you fall for it, good news, the restaurant sells its barbecue sauce right on site.
That means your souvenir can be something you’ll actually use. Take a bottle home and your next backyard cookout gets a Springfield upgrade.
Fair warning, the menu goes beyond the usual suspects. You’ll find smoked chicken and wings in the mix as well.
Kid-size meals are available too, which helps families with smaller eaters.
My advice is simple. Pick a combo the first time, then note your favorite.
Next visit, you’ll know exactly which meat deserves a full spotlight.
Frito Pie And The Carolina Bring Big Personality
Some sandwiches whisper. The Carolina shouts, and it shouts in mustard.
This pulled pork sandwich comes topped with coleslaw and mustard barbecue sauce. It’s a nod to a style of barbecue popular in the Carolinas.
That tangy yellow sauce cuts right through the rich smoked pork.
Coleslaw on a sandwich might sound strange if you’ve never tried it. Trust the crunch, though.
It adds a cool, crisp contrast to the warm meat underneath.
Then there’s the Frito Pie, another popular pick. It’s a snack-time favorite that’s turned into a full menu item.
Corn chips plus barbecue toppings is a combination that’s hard to argue with.
Yeah, I’m definitely looking twice at that one. Frito Pie feels like the kind of order you get once and then keep thinking about.
These two items show the playful side of the kitchen. Not everything has to be a serious slab of brisket.
Sometimes fun food is exactly what you came for.
Here’s a smart move for groups. Order one Carolina and one Frito Pie to share around the table.
Everyone gets a taste, and nobody has to commit to just one big flavor.
Sides That Refuse To Stay In The Background
Horseradish slaw is the side people can’t stop mentioning. It’s a zippy twist on regular coleslaw, and it has a loyal following.
Creamy coleslaw is also on the menu for anyone who prefers it mild. Seasoned fries, sweet potato fries, and macaroni and cheese join the homestyle lineup.
Pit beans come straight from that massive smoker.
Now for the showstopper. The Smokehouse Stuffed Potato can be loaded with brisket, pulled pork, and pit beans.
Then it gets topped with horseradish slaw.
Now that is a lot of potato. Calling it a side almost feels wrong, since it could easily anchor a whole meal.
Ham and cheese fries deserve a shoutout too. They take a regular basket of fries and turn it into something much heartier.
Pit ham makes another appearance, which feels fitting.
Fried okra and cheesy corn also pop up as favorites. Southern comfort food shows up all over this menu, and it fits the barbecue perfectly.
A little strategy helps here. Order meats with sides you’d never make at home.
Horseradish slaw and smoked pit beans are exactly that kind of treat.
Grab A Booth Or Head Upstairs For Extra Room
Cozy is the best word for the dining room. The space mixes rustic and modern touches without trying too hard.
Decor here takes a back seat to the barbecue, and honestly, that’s fine. Comfortable booths give you a spot to settle down with a tray of smoked meat.
The goal is a feeling of coming home.
The main seating area is on the smaller side. That’s where the upstairs seating comes in handy.
If downstairs fills up, there’s extra room above.
Outdoor seating is available too. On a nice Missouri afternoon, eating outside with smoke in the air sounds pretty great.
Keep in mind the building has some age to it. It is wheelchair accessible, though some areas may feel a bit tight.
Planning ahead helps if you’re bringing a wheelchair or stroller.
I can see why the casual setup works so well. Nobody needs fancy lighting to enjoy ribs.
A sturdy booth and a stack of napkins do the job.
Blues music has also been part of the mood here. Pair that with a down-home room, and the whole visit feels relaxed.
It’s the kind of spot where sticky fingers fit right in.
Cane Sugar Sodas And A Drive-Thru Make Life Easier
Glass bottles of Coke, Sprite, and Fanta from Mexico are waiting here. They’re made with cane sugar, which many soda fans prefer.
That old-school bottle feels right at a smokehouse. A cold, fizzy drink next to a plate of brisket is a pretty perfect match.
It’s a small detail that shows some thought.
Now, about convenience. Buckingham Smokehouse Bar-B-Q has a drive-thru window, which is rare for a sit-down barbecue joint.
You can grab smoked meat without leaving your car.
The drive-thru gets plenty of attention, especially around lunchtime. It’s a great option for busy days or road trips.
Barbecue on the go fits right into the restaurant’s BBQ 2 Go roots.
Family-size meals can work well through the window too. Picking up dinner for the whole crew becomes a quick stop instead of a big outing.
Here’s a handy tip. Carryout barbecue travels well, so it’s perfect for a picnic or hotel dinner.
Just grab extra napkins before you pull away.
Honestly, I’d absolutely make a detour for that combo. Cane sugar soda, smoked meats, and no need to park.
Lazy days rarely taste this good.
Bass Pro Shops Sits Right Across The Street
Location could not be much handier. You’ll find the restaurant at 2002 South Campbell Avenue in Springfield, Missouri.
Right across the road sits Bass Pro Shops, one of the biggest visitor stops in town. Wonders of Wildlife is right there too.
That makes this smokehouse an easy meal before or after a big day of exploring.
South Campbell Avenue is a busy commercial stretch. Traffic moves steadily, so keep an eye out for the entrance.
Once you smell the smoke, you’re close.
Route 66 travelers stop by here as well. Springfield proudly calls itself the birthplace of the Mother Road.
A barbecue break fits nicely into any road trip through town.
Hours run from 11 a.m. daily. October 2026 reopening coverage lists closing times of 9 p.m.
Sunday through Thursday and 10 p.m. Friday and Saturday.
That gives you extra time on weekends.
My suggestion is to plan your day around the pit. Shop or wander the wildlife exhibits, then cross the street hungry.
It’s a pretty easy plan to love.
After a month of closed doors, the smoke is rising again. And that might be my favorite detail of all.
This Springfield favorite is back in business.
