Pit Daddy's BBQ

For CJ Dickerson — owner and pitmaster of Smyrna-based barbecue restaurant Pit Daddy’s — culinary pursuits have been a calling since childhood. Growing up in a military family, Dickerson says some of his earliest memories surrounding food involved pitching in with his siblings to help his mother prepare meals during his stepfather’s numerous deployments. 
 

“I’ve always had a passion for cooking,” Dickerson says. “My stepfather was in the Navy, so a lot of times he would be on a six-month or one-year deployment, and my mom just had us all help out. I remember cooking fried chicken for the family when I was about 10 years old.”
 

Fast forward to September 2020, and Dickerson’s passion served as the foundation for what would become his next chapter. After the battery production company he worked for closed during the COVID-19 pandemic, Dickerson decided to try his hand at the barbecue business. While he is accomplished in a variety of culinary disciplines, Dickerson’s choice to specialize in this particular area stemmed from the fun and experience he gained competing in barbecue competitions.
 

“I got into competing after watching the show ‘Barbecue Pitmasters,’” Dickerson says. “I was mostly self-taught, and I entered my first competition, Triple Threat Barbecue in Harrington, around 2014.”
 

Out of 100 teams, Dickerson’s group placed ninth overall in the chicken category, and 14th overall in the ribs category — a great achievement for the first-time competitors. His team finished with just enough of a competitive edge to pique Dickerson’s appetite to learn more. While he continued competing, he also became a certified barbecue judge, gaining knowledge from the other side of the grill that he would carry with him to create his future business.
 

Today, it’s clear that Dickerson took to heart all the lessons he learned over the years. For the past three years, Pit Daddy’s has won the Official Community’s Choice First State Favorites Award for best barbecue in Kent County. But the true testament to its popularity is the community following his eatery has drawn. Visit the barbecue stand on a hot summer day and you will find a steady stream of customers stopping by to pick up their favorite meal off the menu or to try a new creation fresh off the flames. While Dickerson says he keeps customers’ favorite dishes on the menu, he’s also not afraid to spice things up.

“Some of the most popular items are the Smokin’ Spud, barbecue nachos, Smackin’ Mac and brisket,” Dickerson says. “We have a basic menu, but we do rotate in special items like pork belly burnt ends, ribeye steak and seasonal items. Sometimes I post something new online to see how customers respond. Other times, customers ask for specific items, so we offer them for a couple of months.”

As business continues to boom, Dickerson says his plans for Pit Daddy’s include expanding to multiple locations  to keep up with growing demand for the home cooking and hospitality it has become known for. 
 

“I always treat everybody like they’re friends and family,” Dickerson says. “It’s almost like coming to a family cookout or gathering. We just want everybody to feel welcomed. We have a lot of people that come up here and just want to hang out.”
 

Ideally, the business will be the legacy he leaves his children, who often help their father in the kitchen — keeping the themes of food and family at the heart of all his hard work. 
 

“I believe that if you produce a good product at a reasonable price, people will come,” Dickerson says. “I believe what sets us apart is I take a lot of pride in the food, and I’m grateful to every customer who chooses to support us.”

Read more stories from this year's edition of Delaware Living magazine here.