Saltwater Cowboys Charts a New Course: Slow-Smoked BBQ Via the Wagon

By Deb North

Row, row, row your boat, or roll up on a bike, car, golf cart, or truck to The Wagon, an extension of Saltwater Cowboys' kitchen in the format of a roadside/creekside food truck.

Saltwater Cowboys know their way around the tides. Positioned along Shem Creek in Mount Pleasant, the restaurant’s owners built its reputation by honoring the Lowcountry’s coastal culture of fresh seafood, cold cocktails, high vibes, and vivid sunsets. 

Cooked up by owner Wade Boals, The Wagon now dishes up grab-and-go slow-smoked, boldly-seasoned barbecue at 130 Mill Street. The waterfront spot is ideal for bulk orders, game days, picnic meals, busy family nights, and simple takeout.

The Wagon isn’t a trend play on the booming food truck scene in greater Charleston; it simply continues a family story that began long before Shem Creek had boardwalks and boat docks. Wade grew up steeped in the smoke of Grandfather Joe Bessinger’s legendary Lowcountry barbecue pits. Wade’s father, Ronnie Boals, later cemented his legacy for steering Shem Creek’s iconic dining scene by creating bold, yet approachable food made for communal gathering by land and sea.

It makes sense that Wade’s culinary compass points in both directions—toward the water that defines the Lowcountry and toward the land-rooted barbecue traditions shaping his childhood. Since its inception, Saltwater Cowboys has always celebrated the sea. The Wagon now anchors the land to the shoreline, creating a dining destination where shrimp and brisket coexist, presenting a different kind of surf and turf option.

Creekside Convenience, Sauced

Getting sauced is the way to go at The Wagon, according to Jessica Munday, Marketing Consultant at Trio-Solutions, for Saltwater Cowboys. “The BBQ sandwiches are always a fan favorite, or pretty much anything that combines BBQ and queso,” says Jessica. Brisket sandwiches, pulled pork, and sauced shrimp tacos top the list of portable handhelds along familiar side dishes such as baked cowboy beans with peppers and pork sausage; gooey mac and cheese; crisp mayo-based coleslaw; red-skinned potato salad; and slow-simmered collard greens. 

And just in case anyone is wondering, you can never go wrong with barbecue and queso. The Wagon offers even heartier comfort creations for customers with monstrous appetites. Take for example, their Smokehouse Spud—a smoked baked potato, split open and stuffed until it can’t hold another ounce of brisket or pulled pork, melted cheese, sour cream, scallions. A real meat-and-potatoes treat.

Double Down, Mastered

The Wagon menu doubles down on the fundamentals: slow-smoked meats and generous portions, as customers can order protein by the pound—pulled pork, chicken, brisket—or pick up ready-to-serve meals to feed their hungry families. The menu flexes beyond the classics to include BBQ shrimp, jumbo smoked wings, and St. Louis–style ribs.

It’s barbecue in every form, curated with the same patience and precision that Wade’s family has practiced for generations.

Saltwater Cowboys sees barbecue as the expansion of its anchor restaurant. Whether cooking meals from the water or the land, both rely on cook time, technique, tools, and a respect for the ingredients. Both tell the story of the Lowcountry, where fisheries and pitmasters share the same docks, markets, and backroads. 

As we spring forward, The Wagon will be welcoming locals and newcomers alike to enjoy the outdoor and indoor vibes. An expanded brunch menu at Saltwater Cowboys completes a cohesive waterfront destination where every taste bud finds its match. From sunrise to sunset, Saltwater Cowboys now covers the full spectrum of Lowcountry cravings.