How to Do Houston’s Southern Smoke Festival Like a Pro

Make a game plan.

Southern Smoke Festival has released a map with each chef’s name and the dish they’ll be serving—so you have plenty of time to plan your initial moves. Lines can get long and dishes tend to run out toward the end of the festival (each chef has prepared around 1,000 bites), so be sure to visit your personal musts first or as soon as you can. I learned this trick during my first year after missing out on pizza from chef Chris Bianco, after thinking I could “circle back later.” I won’t be doing that again!

That said, mapping out your top 5 or even top 10 dishes or chefs is a smart way to prioritize how you’ll spend the first part of your day. I also like to hit up dessert-focused booths after I’ve had a few savory dishes (it’s nice to break things up with something sweet every now and then). You might even want to factor in some of the must-see events of the night, which include chef demonstrations and book signings.

You can view the full menu here and below. Pro Tip: Screenshot or save the map to your phone for easy viewing during the festival. You can also print it out but copies should be available on festival grounds the day-of. That makes it easy to circle or star the places you’d like to visit.

Each year, I see people bringing collapsible or disposable trays, and I always think, “that’s so smart.” It’s sometimes challenging to juggle all the bites and samples, plus drinks. A tray helps balance things out so you can lug your edible treasures somewhere and nibble on them at once, but be sure to check the measurements: Trays cannot be larger than 12” x 16” x 1”.

Those of you who plan on leaving with swag, signed books or merchandise: be sure to bring a bag that you can easily fold in your pocket. Thinner, drawstring bags work great for a festival.

Do not bring: large bags or backpacks; chairs; coolers of any kind; drones; pets (other than service animals); skateboards, scooters, bikes, wagons, carts, or any personal motorized vehicles; weapons.

The lines for certain dishes can get long as the day goes on, so be sure to take advantage of the earlier hours. Doors open for VIP at 3pm and general admission at 4pm. 

Riding solo is always cool, but going with a friend can be a strategic move. My husband and forever dining partner, Willie, and I often split up when lines are long. I’ll go to one or two lines and collect dishes for us both, while he goes to other lines and does the same. Then, we’ll meet up to eat them together. Last year, we grabbed a stash of multiple dishes and met up at a small table. It was the best idea we’d had yet!

This is a marathon, not a sprint. Pace yourself! Visiting the local chef demos or sitting on the lawn to enjoy live music can be a great way to work in some time to digest.

It’s tempting to try to sample every bite, but it’s just not realistic. Believe me, I’ve tried and failed miserably (the first year, I tapped out on food much earlier than I’d like to admit). Also, when it comes to drinks, it’s not the safest idea. The festival discourages patrons from drinking too much and notes that security will be forced to remove anyone who is noticeably intoxicated. But there are some tricks to help you try as much as possible.

In addition to making a game plan and prioritizing bites, pair up with another person you don’t mind sharing germs with and try the “one-bite” rule. Split the dishes so each of you get a bite or two. This leaves room for other dishes or the ones you really like (you can always go back for more). Last year, Willie and I shared nearly every dish, which saved space in our stomach for the things we absolutely loved. He was able to double-back for the al pastor tacos by Top Chef finalists and Jūn chefs Evelyn Garcia and Henry Lu, decidely our favorite bites of the day.

Thanks to its partnership with food recycling nonprofit and waste management ReFED, Southern Smoke prides itself on being a zero-waste event this year, helping divert at least 90 percent of waste accumulated away from a landfill. On-site, you’ll find designated stations where you can easily dispose of your items after you eat or drink, which helps the event be more sustainable.

• Recycle: Plastic bottles, aluminum cans, and glass bottles

• Compost: Food scraps, napkins, compostable plates, food boats, cups, forks, knives, spoons, and other BPI-certified compostable serviceware

It might be October in Houston, but that doesn’t mean much when it comes to the Texas heat. Temperatures can still be blazing, so be sure to drink water. Plenty of beverages will be on hand, including bins of sparkling water. It’s also a good idea to bring an empty water bottle so that you can fill up at the available water stations.

There’s no reentry policy, so make sure you’re ready to attend and don’t have any reason to leave. And remember: this event is happening, rain or shine.