Some meals end when the plate is empty, and some meals end in the parking lot, with a bag of leftovers riding shotgun. This central Maryland barbecue stop belongs firmly in the second group.
The portions are hearty, the platters can feed two, and the takeout counter stays busy all day. That is why a cooler in the trunk is a smart move rather than a silly one.
Beef fans, especially anyone with a soft spot for Maryland’s pit beef tradition, will want a plan for tomorrow’s lunch before tonight’s dinner is even over. The spot hides in a plain strip mall, which makes the discovery feel even better.
Keep reading for the address, the smart ordering tricks, the best hours to show up, and the small details that turn a quick barbecue run into a reliable new habit.
A Strip Mall Address With Smoke Behind It
Great barbecue rarely announces itself with fancy architecture. Here, it hides in a row of storefronts.
The restaurant is Kloby’s Smokehouse & Whiskey Bar, found at Montpelier Center, 7500 Montpelier Rd #116, Laurel, MD 20723. It sits in a strip mall, which surprises first-timers who expect a roadside shack.
Do not let the setting fool you. The place is a full barbecue restaurant with a large dining room and a dedicated carry out area.
Laurel sits in central Maryland, an easy drive for people coming from Howard County, Prince George’s County, and the College Park area. That location makes it a handy stop for families, office crews, and anyone heading home hungry.
Parking is part of the strip mall layout, so the arrival is simple. There is no hunting for street spots or circling a crowded downtown block.
The modest storefront also sets up the theme of this whole story. Expectations start low, then the menu and the portions quietly raise them.
Keep that cooler idea in mind as you read on. The reason for it becomes clear once the platters start arriving.
Why Ellicott City Fans Make the Drive
Barbecue cravings do not respect city limits. That is why folks from Ellicott City and beyond keep this Laurel address saved in their phones.
The restaurant has earned a reputation as one of the bigger barbecue names in central Maryland. Some loyal regulars go as far as calling it the best barbecue in the region.
Maryland has its own beef culture, built around pit beef stands and smoky sandwiches. A smokehouse that takes beef seriously fits right into that local habit.
Distance matters less when the drive ends with enough food for two meals. Many guests plan their trip around taking home a second dinner.
That brings us back to the cooler. A short drive home is easy, but a longer one, or a stop at the store afterward, calls for keeping leftovers cold and safe.
A simple insulated bag works fine. A real cooler with ice packs is even better for anyone stacking up extra orders for the week.
Planning ahead turns one dinner into a small barbecue supply run. Next up, a look at the room itself.
Rustic Room, Relaxed Rules
Nobody needs a dress code to eat ribs. The dining room here leans fully into that idea.
The space is casual and rustic, with plenty of wood and a laid-back feel. It works as a relaxed hangout more than a formal dinner spot.
Seating is generous. Parties of four often walk in on a weeknight with no wait at all.
The room handles big groups well, which matters for barbecue. Platters and shared plates tend to spread across the table quickly.
Many guests describe the setting as welcoming and warm. It feels like a neighborhood place where regulars know their favorite tables.
Weekends and holidays tell a different story. Those days are among the busiest of the year, and the room fills fast.
A quieter weeknight visit gives you the easiest seating and a calmer pace. A packed Saturday brings more energy, along with a bit more noise and bustle.
Either way, the room is built for lingering over a big meal. That suits the main event, which comes straight from the smoker.
The Smoker Runs the Show
Smoked meat is the reason this place exists. Everything else on the menu plays a supporting role.
The kitchen offers a wide variety of barbecue, with platters built around one, two, or three meats. That makes it easy to sample several styles in one sitting.
Food is cooked to order. The team has said so directly, which explains why some plates take a little longer to reach the table.
A short wait is a fair trade for food that is not sitting under a heat lamp. Patience pays off here, especially on busy nights.
Results can vary from visit to visit. Some meals land tender and juicy, while some cuts come out drier than guests would like.
The smart move is to order with your preferences in mind. The next section explains exactly how to do that with beef.
Combo platters are the big draw. They are often large enough for two light eaters to share, which is one more reason leftovers happen so often.
A cooler starts to look less like a joke and more like good planning.
Beef, Cut to Your Liking
Here is the single most useful tip in this whole article. The beef can be ordered three different ways.
Guests can choose a lean cut, a wet cut, or a combo cut that mixes a little of both. The choice makes a real difference in what lands on your plate.
The lean option has a habit of running dry. Plenty of diners who prefer juicier beef end up wishing they had picked the wet cut instead.
The wet cut tends to get warmer praise. Guests who order it often describe the beef as tender and flavorful.
The combo cut is a nice middle ground for indecisive eaters. It lets you test both styles before committing on the next visit.
Fans of Maryland pit beef usually like a bit of richness in their beef. For that crowd, wet or combo is the safer bet.
Beef also reheats better when it has some moisture to begin with. That matters a lot if half your order is headed home in a cooler.
So study the menu, speak up when ordering, and claim the cut you actually want. Your future leftovers will thank you.
Six Sauces and a Tasting Game
Sauce loyalty can start friendly arguments at any barbecue table. This kitchen gives everyone plenty to debate.
The restaurant offers six barbecue sauces. Groups often turn sampling them into a small game during dinner.
Two names come up as favorites again and again. The sweet bourbon sauce and the honey habanero sauce get the most love.
Not every sauce wins over every diner. Some people prefer their own sauce at home, which is a perfectly fine plan for leftovers.
The house sauces are a big help when a cut runs a bit dry. A quick drizzle can rescue a bite that needs extra moisture.
Takeout customers should double-check the bag before leaving. Sauce containers occasionally go missing from carry out orders.
A smart trick is to ask for an extra container or two for the cooler. Sauce keeps well and brings day-two beef back to life.
Sampling all six on your first visit is the best way to find a personal favorite. After that, ordering gets a lot easier.
Starters and Sides With a Following
Some tables order the sides first and figure out the meat later. That approach makes a lot of sense here.
The appetizer list earns steady praise. Even guests who leave unhappy with other parts of the meal often admit the starters were good.
Side dishes are a big part of the platters. Diners can mix and match to build a meal that suits the whole table.
Like the meats, the sides vary in how well they land. Some get rave mentions, while others can come out salty or bland on an off day.
Asking your server for the current standouts is a good idea. The staff is often happy to steer first-timers toward the strongest choices.
Portions on sides can feel smaller in carry out containers. Dining in may give a better sense of how generous a platter really is.
Many sides travel well and fit neatly into a cooler. Packing them separately from the meat keeps everything in better shape on the ride home.
Treat the sides as a chance to explore. A few rounds of testing will reveal your personal must-orders.
A Dessert Counter Right Next Door
Saving room for dessert takes discipline at a barbecue spot. Here, it is worth the effort.
The dessert menu gets enthusiastic mentions from regulars. Some go as far as calling the sweets the highlight of the meal.
There is also a dessert counter inside that connects directly to the restaurant. That setup makes a sweet finish easy even after a huge platter.
Families tend to love this feature. Kids who lose interest in sides suddenly perk up when the counter comes into view.
Desserts also make great take-home items. Plenty of guests order a slice or a portion to go and enjoy it later at home.
That brings the cooler back into the conversation. A spare corner in the cooler can hold dessert alongside the leftover beef.
A sweet ending also helps balance a meal that leans heavily on smoke and spice. It gives the visit a nice final note.
So when the server asks about dessert, consider a confident yes. If you are truly full, the to-go option is always there.
Weekend Brunch, Barbecue Style
Barbecue for breakfast sounds like a dare. On weekends, it becomes an actual plan.
The restaurant serves weekend brunch on Saturday and Sunday from 11 AM to 3 PM. That window offers breakfast-style plates alongside the regular smokehouse menu.
Brunch has a loyal following. More than a few first-timers leave dinner already planning to come back for a weekend late morning.
Holiday weekends bring heavy crowds. The team schedules extra staff on those days, but the pace can still feel hectic.
A quieter regular weekend is usually the better choice for a relaxed brunch. Arriving close to opening time helps too.
Breakfast items like eggs come cooked to order. Be specific about how you want them, and speak up quickly if something is off.
Brunch also opens the door to a clever cooler move. Grab some smoked beef to go and you have dinner sorted before noon.
That is about as efficient as weekend eating gets. One stop covers two meals and maybe a lunch on Monday.
The Cooler Game Plan
Here is where the title earns its keep. A cooler turns a single barbecue run into several days of easy meals.
The carry out area has its own register, separate from the dining room. Call-ahead orders are common and often ready on arrival.
Timing can vary at off hours. Some pickups run late in the afternoon while the kitchen catches up.
Before leaving, open the bag and check everything. Look for the right meats, the right sides, sauces, napkins, and utensils.
Menu details matter too. The only pork ribs on the menu are baby back ribs, so knowing that ahead of time avoids surprises.
Once the order checks out, pack it smart. Keep hot food together, add ice packs around the cold items, and slip the extras into the cooler.
Meat holds better when stored quickly after the meal. Wrapping beef tightly helps it stay moist for reheating.
A splash of sauce and a gentle reheat bring leftovers back nicely. Suddenly tomorrow’s lunch is the best one in the office.
Servers With Names People Remember
Plenty of restaurants have staff. Fewer have servers that guests mention by first name weeks later.
Many diners leave raving about friendly, funny, and attentive servers. Some even plan return trips around a favorite staff member.
Servers often help newcomers pick standouts from the menu. That advice can make a first visit much smoother.
Not every night goes perfectly. Busy shifts and holidays can bring slower service, mix-ups, or a rotating cast of servers at one table.
The management responds to concerns and encourages guests to raise issues during the meal. Their goal is to fix problems while you are still seated.
That is useful advice for anyone. If a cut seems dry or an order seems wrong, mention it right away.
Asking for a manager is also welcome if you want help working through the menu. It is a simple way to steer toward dishes that fit your taste.
A bit of communication goes a long way here. It often turns an average meal into a good one.
Game Nights, Family Tables, and Lunch Breaks
Who belongs at a strip mall smokehouse? Pretty much anyone with an appetite.
Sports fans make up a lively part of the crowd. After a University of Maryland game, the late hours on weekends make this a natural stop.
Families fit in easily. Grandparents, parents, and kids can all find something on a menu this wide.
Workers on a lunch break show up too. A nearby office crew can grab a quick meal or order carry out for the team.
Groups of four or more do well here. Combo platters and shared starters make ordering for a crowd simple.
Couples who eat lightly can split a single platter. That is one of the friendliest money-saving tricks at the table.
The casual setup means nobody feels out of place in jeans or team gear. Comfort comes first.
Each kind of guest can also leave with leftovers. A cooler in the car helps whether you are a fan, a parent, or a hungry commuter.
Hours, Costs, and the Best Time to Go
Good planning beats a hungry guess. The schedule here is refreshingly simple.
The restaurant opens at 11 AM every day. It closes at 9 PM Sunday through Thursday and stays open until 10 PM on Friday and Saturday.
Expect to spend roughly $20 to $30 per person. Combo platters that feed two can stretch that budget nicely.
Weekday afternoons and early weeknights are the calmest times. Seating is easier and the kitchen pace feels more relaxed.
Weekend brunch runs from 11 AM to 3 PM on Saturday and Sunday. Late weekend evenings work well for post-game crowds.
Holidays are among the busiest days of the year. Come early or order ahead if you plan to visit then.
Calling ahead for carry out saves time. Just leave a few minutes for checking your bag at the counter.
The official website lists the current menu. A quick look before arriving helps you choose the right cut and the right number of containers for your cooler.
Worth the Trunk Space
Every barbecue spot has its quirks. This one balances big portions and a loyal following with a few uneven nights.
The strengths are clear. Hearty platters, a relaxed room, six sauces, a wide menu, and friendly staff keep people coming back.
The weak spots are worth knowing. Lean cuts can run dry, and busy days can stretch the service.
Smart ordering solves most of that. Choose the wet or combo beef, sample the sauces, and speak up early if something is off.
For Maryland beef lovers, the appeal is simple. A strip mall in Laurel delivers enough smoked meat for tonight and tomorrow.
So clear some space in the trunk. Toss in a cooler, a few ice packs, and maybe an extra bag for dessert.
The first visit might just be a test run. The second one usually comes with a game plan and a bigger cooler.
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