Smokey John's

In the early 1970s, John Reaves became known for his hickory-smoked hams and turkeys, and demand for his barbecue quickly grew. In 1976, he turned his passion into a career and opened his first restaurant. His family played key roles in building its legacy—his wife Gloria (“Mama Reaves”) managed customers, bookkeeping, and décor, while cousin Douglas “Rent” Spraglin was the pitmaster.

Though the founders have passed, their family-owned spirit continues, with a focus on treating customers like family. For over forty years, the restaurant has remained a popular gathering place for friends, families, and co-workers.