Slow Fire BBQ is the work of Terren Williams, a Savannah native who started cooking professionally in 2005, spent years in Atlanta kitchens, then a decade honing his pit skills in Dallas before bringing that Texas-style barbecue experience back home.
The kitchen runs on all-wood fire, using a blend of oak and pecan with no shortcuts in the smoking process. Williams sources directly from regional farms — Chatel Farms in Reidsville for beef, Hester Farms in Port Wentworth for eggs, and Promised Land Farms for collard greens and seasonal produce — rather than going through distributors.
Brisket and brussels sprouts are the dishes regulars talk about most, and the restaurant has built a devoted local following, including a stretch running as a truck before settling into its current Midtown home. Savannah Magazine included it among readers' picks in its 2025 city guide.
The kitchen runs on all-wood fire, using a blend of oak and pecan with no shortcuts in the smoking process. Williams sources directly from regional farms — Chatel Farms in Reidsville for beef, Hester Farms in Port Wentworth for eggs, and Promised Land Farms for collard greens and seasonal produce — rather than going through distributors.
Brisket and brussels sprouts are the dishes regulars talk about most, and the restaurant has built a devoted local following, including a stretch running as a truck before settling into its current Midtown home. Savannah Magazine included it among readers' picks in its 2025 city guide.