You know that warm, familiar feeling when a buffet line promises comfort on every tray.
That is the draw at Fuller’s Old Fashioned BBQ in Lumberton, where locals swap nods and plates stack high with tradition.
The smoke is gentle, the hospitality proud, and the price still kind to your wallet.
Step inside and it feels like someone saved you a seat and piled your favorites just for you.
The Buffet Spread That Locals Brag About
Walk the line and you will see the story of North Carolina comfort cooking. Pulled pork glistens beside golden fried chicken, while hushpuppies wait like little promises of sweetness. Collards, mac and cheese, and yams round out plates that taste like Sunday memories.
What stands out is the rhythm. Staff keep refilling pans without fuss, and regulars pace themselves like pros. You learn quickly to start small, then circle back for the sleeper hits like stewed cabbage and banana pudding.
It is not fancy, just honest. That is why the line keeps forming.
Pulled Pork With Real Carolina Soul
The pulled pork here carries a gentle smoke that does not shout. You taste vinegar tang first, then a clean pork sweetness that lingers. A drizzle of the house sauce brightens everything without hiding the meat.
Order it alone, or let it anchor a buffet plate. Add slaw for crunch and a hushpuppy for balance. The texture stays tender, never mushy, so every bite holds together.
If you grew up on coastal Carolina cues, this flavor feels like home. If you did not, it might teach you why locals care so much. Simple, steady, satisfying.
Fried Chicken That Earns Its Crunch
This fried chicken has that thin, craggy crust you hear before you taste. The seasoning leans savory with a peppery lift, letting the meat stay juicy and clean. Grab a thigh and listen to the brittle crackle give way.
On the buffet, it holds its texture surprisingly well. Pair it with mac and cheese and a spoon of gravy if you like a richer plate. Or add pickles and slaw to keep things bright.
There is nothing complicated about it. That is exactly the charm. One piece becomes two before you admit it.
Hushpuppies, Slaw, And The Little Things
Hushpuppies arrive warm and lightly sweet, with a corn aroma that invites a quick dunk in butter. They balance vinegar slaw and smoky meats like they were born to share a plate. Pop one, then two, then promise to slow down.
Side dishes at Fuller’s are not afterthoughts. Collards have backbone, yams carry cinnamon warmth, and green beans taste like they saw a ham hock. Mac and cheese leans creamy rather than stiff.
These details add up. Your second trip to the line is for the sides you underestimated. Learn fast, eat happy.
Sunday Crowd, Weekday Comfort
Come early on Sundays and the lobby hums with neighbors catching up. Families trade seats, kids point at banana pudding, and the buffet crew moves with calm focus. The pace feels like a community ritual more than a rush.
Weekdays are gentler, perfect for an unhurried lunch that costs less than you expect. Prices sit in that friendly range that keeps regulars loyal. Staff greet you like they meant it.
Whether you crave celebration or routine, the mood fits. You finish full, but it is the welcome that lingers longest. That is Fuller’s secret.
How To Do Fuller’s Like A Local
Start light, scout the line, then commit. Build a plate with pulled pork, one fried chicken piece, and two sides for balance. Save space for hushpuppies and dessert, because the banana pudding earns its spot.
Keep your drink simple and focus on the food. Return for collards and a spoon of stewed cabbage once the first hunger fades. If you like heat, add a small splash of vinegar sauce.
Tip kindly, say thanks, and you will be remembered. Do that twice and the staff greet you by name. That is the promise here.