Global Barbecue Comes to Queens Marcus Samuelsson and collaborator Herb Karlitz opened the inaugural World of Smoke Festival on October 3, 2026, at Resorts World New York City, positioning international barbecue as a shared culinary language that transcends regional boundaries. The one-day event assembled pitmasters and restaurants representing traditions from across the U.S. and globally, including Dinosaur BBQ, Kimchi Smoke, Saigon Social, Payne's BBQ, Mable's Smokehouse, and Vibe BBQ. Admission was free, with vendors selling individual dishes.

"Barbecue Is So Much More Than Just Texas or South Carolina" "Barbecue is so much more than just Texas or South Carolina," Samuelsson said during the festival. "Whether it's Korean, whether it's Trinidadian, whether it's Jamaican, it's all barbecue and it's good—fire and smoke." Rather than presenting barbecue as a monolithic American tradition, the festival explored how different communities have developed distinct approaches to seasoning, smoking, grilling, and open-flame cooking. At Scotch Yard, Chef Scotley Innis offered jerk chicken marinated for 24 hours and chargrilled alongside other Caribbean-inspired offerings. At Samuelsson's Vibe BBQ, the menu featured Sweet Que Oxtail served with street grits and grilled corn. When asked how the festival could celebrate distinct culinary identities without diminishing their differences, Samuelsson offered a straightforward approach: "Instead of flattening, we amplify it."

Building on Two Decades of Collaboration Karlitz & Company, which has partnered with Samuelsson for over 20 years on events including Harlem EatUp, designed the festival's programming to pair international barbecue with live music and a community atmosphere. "It's what Marcus and I have built for over 20 years, 25 years, doing together for Harlem EatUp and other festivals and platforms where food, again, is that common denominator that brings together food, music, art," Karlitz said.

Next Steps Uncertain but Promising Samuelsson acknowledged the event's success while remaining cautious about expansion. "I want to make it to six o'clock tonight," he said with humor, before adding: "We are so grateful for people coming out. We did it because of the passion for it. We truly feel like barbecue can travel to other major cities." No timeline for future festivals has been announced, though the concept's reception suggests potential for replication in other major U.S. cities with diverse populations.

Why It Matters

For operators and restaurateurs, World of Smoke demonstrates the commercial viability of positioning barbecue—traditionally dominated by American regional narratives—as an inclusive, globally-sourced culinary category. The free-admission model with vendor-based purchasing creates a low-barrier entry point for discovery, while the emphasis on cultural authenticity over homogenization offers a template for multicultural food events in densely diverse urban markets.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors