603bbq

10/02/2026

The wait is over!! Our MM2000 rotisserie has made the long haul from Texas and is officially home in New Hampshire! Let us know in the comments what we should name it!

This smoker is going to seriously increase how much BBQ we’re able to cook each day. She can hold a whopping 2,000 POUNDS of meat at once. TWO THOUSAND POUNDS!! And most importantly, it allows us to increase capacity while staying committed to doing things the way we always have. Real, all wood fired BBQ.

What does that mean for you? Bigger online pre-orders are coming very soon, along with extended hours so we can finally start serving more of you at dinner time.

Give us a few weeks to learn this beast and make sure the BBQ coming off of it meets the same standards we expect from our offsets.

Huge thank you to Mike and the crew at for making this happen and getting her built for us.

Another huge thank you to the guys at for always helping us unload and move around our smokers. We appreciate it more than yall know!

More BBQ. Longer hours. Fewer sellouts. Coming soon.

Smoke Free or Die!!

10/01/2026

A quick update about our BBQ sauces:

First and most importantly, the taste is not changing. Same recipes, same BBQ sauce you’ve grown to love.

We still have our current supply of BBQ sauce on hand that we need to use, but starting next week, all of our house-made BBQ sauces will begin being made with gluten-free ingredients.

Our current Worcestershire sauce contains barley malt vinegar, so we’re switching from French’s to gluten-free Lea & Perrins.

That switch comes with a significant cost increase:

French’s: $49.50/case for 4 gallons
Lea & Perrins: $75.26/case for 3 gallons

We’ve never charged for BBQ sauce before, but starting next week, each half-pound of meat will include one cup of sauce. Additional cups will be available for an extra charge.

Our sauces are made completely from scratch, in house, every week. We carry 3–7 flavors at a time, including seasonal specials. Between the increased ingredient cost and the amount of sauce that gets wasted at our self-serve station, we feel this is the fairest way to move forward.

We’re not trying to make money off BBQ sauce. We’re trying to reduce waste, cover some of the increased cost, and make our sauces available to more people.

Please note: We are still NOT a celiac-safe or allergy-safe kitchen. Gluten is still present, and cross-contact is possible. If you have an allergy, please let us know when ordering so we can do our best to accommodate you.

One more BIG announcement coming tomorrow 👀 stay tuned yall

09/22/2026

Voting ends Sunday!! Make sure to get your daily vote in before the end of the week for the entire staff and for Andrew as restaurant employee of the year!!

https://www.nhlra.com/voting?fbclid=PAVERFWAUf9AFwZG9mAmZkaWQWUO7LcjLbvAB6FCM9O27kminQcSJ5w2V4dG4DYWVtAjEwAHNydGMGYXBwX2lkDzEyNDAyNDU3NDI4NzQxNAABpzkQ9FUMVyvGMWzDqDDRBjZJCF4sHdQqG1rpDpnaxo89owAlVpb9e6QbCnGY_aem_er059_4v98k4TbacJ_nB0Q

Voting ends on Sunday for the 2026 Stars of the Industry Awards!

Which of these local icons will win the top honor at our celebration on November 9th? Your vote decides!

Help us shine a spotlight on the industry’s brightest stars by taking a moment to read their stories, celebrate their accomplishments, and cast your vote today👇

✨ www.nhlra.com/stars2026

09/11/2026

WE NEED YOUR HELP!!

If you’ve been to 603BBQ in the last 8 months, you’ve probably met Andrew. He’s our General Manager and the front man of 603BBQ. A lot of people actually think he’s the owner, and as the real owner, that’s probably the biggest compliment I could ever get.

The amount Andrew cares about our customers and making sure everyone has a great experience is something you just can’t teach. He’s our GM, catering manager, HR department, problem solver and about 10 other things depending on the day 😂

Andrew is officially a finalist for Restaurant Employee of the Year and we need your votes!!

The craziest part is Andrew doesn’t think he deserves it. Anyone who has met him at the restaurant knows that couldn’t be further from the truth. If Andrew has ever taken care of you, made you laugh or made your experience at 603 BBQ better, please take a minute and vote for him!

AND while you’re there… 603 BBQ is also a finalist for Neighborhood Restaurant of the Year!!

That one is for our whole team. These guys put so much work and care into what we do every single day, and I couldn’t think of a group more deserving.

So please vote for Andrew, vote for 603 BBQ, and help us bring both of these home!!

VOTE HERE 👇
https://www.nhlra.com/voting

And yes… Andrew is a Bills fan. We’ve decided to look past that and love him anyway. If we can forgive him for that, you can take 30 seconds to vote for him!

We appreciate you guys more than you know! 🔥

08/22/2026

Weve been cooking nonstop and have TONS of food this weekend for yall, we hope you’ll stop by on your way to the big race, or just come by for some platterday fun!!

The last 2 days we’ve essentially doubled all of our food production and yall still sell us out by 4:00 which means we have had record sales this week.

All we can say is THANK YOU, and we’re trying to make as many people happy as possible without sacrificing the quality that keeps yall coming back. Thank you for your support and patience as we continue to adjust every week!!

08/17/2026

We’re hiring for all positions!

Like a lot of restaurants this time of year, we have some college kids getting ready to head back to school. At the same time, we’re ready to start working toward expanding our hours. We feel like we finally have the systems in place to do it, now we just need more people.

We’re looking for both part-time and full-time help. Whether that’s prepping in the kitchen, working the service line, slicing orders for customers, or spending early mornings or late nights with the smoker crew, we’ve got spots to fill!

Experience is great, but finding dependable people who want to work and be part of what we’re building is just as important.

If you’re interested in joining the crew, head to bbqnh.com and click on the Careers tab to apply. We will not be able to get back to messages on social media regarding employment.

And if you know someone who might be a good fit, send this their way!

Bbqnh.com under careers!

08/03/2026

Jalapeño cheddar sausage made in house every week. Who’s getting some this week!?

07/31/2026

Thanks to Erin Fehlau and NH Chronicle for coming by yesterday to hear our story! A lot of us grew up watching News 9 and Chronicle so this was pretty cool to get to do! Stay tuned for an episode date coming soon!!

07/04/2026

Happy 4th of July! 🇺🇸

Wishing everyone a fun, safe Independence Day filled with family, friends, and great food.

We’ll be closed today for the holiday and will be back at it tomorrow. Enjoy the 4th, stay safe, and we’ll see you tomorrow!