Upon his retirement from New Hanover Regional Medical Center, Mark Wilson began exploring options for a post-retirement business. After first considering purchasing a concession stand, he decided that taking over an existing restaurant would be his best option.

Earlier this year he had a chance meeting with restaurateur Ralph Roof, who was looking for a new tenant for Buster’s Pit Beef at 718 N. Lake Park Blvd. in Carolina Beach.
 
Wilson says he worked with Roof to develop a new barbecue concept for the building, creating a marriage of eastern and western-style North Carolina barbecue. The result is Holy Smoke (that's) BBQ. The pair developed a signature rub and all of the meats are smoked using oak rather than hickory or pecan wood as is common in North Carolina.
 
“The oak wood yields a sweet, mellow flavor with just the right amount of smoke,” Wilson said.
 
In addition to brisket, pork, burgers and fried chicken, Holy Smoke serves sides such as cornbread, slaw, mac and cheese and baked beans, all from Wilson family recipes. Brisket and pork are available by the pound, and large orders of fried chicken can also be ordered for carry out.
 
Holy Smoke opened quietly in early March in order to have enough time to get things running smoothly before the summer season.
 
“We think we’ve found a great niche providing comfort food here on the island,” Wilson said. “We put our whole heart into it and don’t cut any corners. We use quality ingredients and serve good portions and so far we’ve had a great response.”
 
Holy Smoke (that's) BBQ is open from 11 a.m. to 8 p.m. Monday through Saturday.
 
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