During my last visit to Florida, I noticed a big change in the number of BBQ joints, and I was surprised by the high quality.
Ten years ago, Miami had maybe three barbecue joints worth mentioning. Today, pitmasters from Texas, Brooklyn, and the Carolinas run smokehouses here that compete with any city in America.
There were many top BBQ joints that were looking for staff, I noticed.
For cooks searching for part-time line cook jobs in Miami, these restaurants offer real training on authentic equipment while paying better than most kitchen gigs.
Here is a list of some of the BBQ joints in and around Miami, Florida.
Hometown Bar-B-Que
Billy Durney brought his Brooklyn operation to a giant Allapattah warehouse and set up the kind of smokers most cooks only see in magazines. The kitchen crew here works with custom-built pits that hold hundreds of pounds of meat at once.
New Line Cooks don’t just get thrown on the grill. The pitmasters teach proper fire management, smoke control, and timing for different cuts of meat. You start with prep and cold sides, then move up once you understand the basics.
The bar runs the full length of the restaurant, and on Friday nights the place packs out completely. Kitchen staff coordinate with servers and bartenders during the rush, and everyone shares tips at the end of the shift. That extra money makes a real difference on top of hourly pay.
Smoke & Dough
Out in West Kendall, this spot basically invented Miami barbecue by mixing traditional smoking with Cuban flavors. They rub brisket with ground coffee from Ventanitas and create a sausage that tastes like pastelitos. The team follows USDA temperature guidelines to keep food safe and experiment with these unique flavor combinations.
The kitchen experiments with new combinations every week. Once you know the standard menu, they want you to try new ideas during staff meal. Some of those experiments end up as specials, and a few become permanent menu items.
Working here means learning techniques nobody else teaches. Where else will you smoke duck for mofongo or stuff tequeños with pastrami? The creativity keeps the job interesting month after month.
Shiver’s BBQ
This Homestead spot has done things the same way since before most of us were born. They use hickory wood, cook low and slow, and don’t mess with what works. After 60 years, they’ve pretty much perfected their process.
The pitmaster learned from the guy before him, who learned from the founder. They pass down techniques like family recipes. New cooks who show up on time and pay attention get taught these methods step by step.
Sure, it’s a drive from Miami proper. But if you want to understand real barbecue, not just restaurant trends, this place teaches the fundamentals. They also feed staff better than anywhere else, with full plates of whatever’s coming off the smoker that day.
Apocalypse BBQ
Located in Wynwood, these guys take the Cuban coffee thing seriously. Their oro negro sauce tastes like sweetened espresso, and the cafecito rub has actual ground coffee mixed with spices.
Everything reflects Miami without trying too hard.
The small kitchen means everybody does everything. Morning prep, afternoon smoking, evening plating — you rotate through it all.
Managers started as cooks here and remember what it’s like, so they treat staff fairly.
Wynwood brings in crowds who spend money and tip well. The energy stays high, especially on weekends when galleries stay open late.
Kitchen crew benefits from the neighborhood’s good vibes and generous customers.
Slab Daddy Barbecue
This food truck in an Allapattah parking lot mixes Carolina barbecue with Nicaraguan flavors. They serve gallo pinto next to pulled pork and make coleslaw that tastes like the cabbage salad from fritangas.
Sounds strange, but regulars line up for it daily.
Truck work teaches you to move fast and stay organized. No space for extra steps or wasted motion when everything happens in 160 square feet. You prep, cook, and serve without leaving your station.
The owners know every customer by name and what they order. That personal connection brings people back, which means steady work and consistent tips for a food truck operation.
Bo Legs BBQ
After closing their original location, Bo Legs found new life inside Skatebird Miami. They brought back recipes from the 1970s that North Miami Beach locals remember from decades ago.
Chef Marco Molinet kept the original sauces and smoking methods while updating operations.
Line Cooks learn techniques passed down through generations.
They smoke everything from traditional ribs to jerk chicken. Each protein needs a different timing. Like learning about different wood types for grilling, mastering multiple techniques makes you valuable anywhere.
Captain’s BBQ
Hidden inside Casa La Rubia Brewery, Captain’s flies under most people’s radar. They smoke meat early and serve until it runs out, usually by mid-afternoon.
The informal setup lets you work directly with the pitmaster without corporate interference.
Brewery visitors discover the barbecue by accident and become regulars who appreciate quality over fancy presentation.
This creates a relaxed environment where cooks learn at their own pace while still making good money.
If you, after reading this, like to get started with BBQ at home, I suggest a pellet grill, and you can find my recommendations here!
Robert Chill
Robert Chill loves to cook on grills and uses all types of recipes and techniques to cook some awesome food. With his experience, he can share many reviews, tips, and ideas on how to useany type of grill. You can read more about him here.