Dr. Howard Conyers
Team Heritage






Dr. Howard Conyers, who currently resides in New Orleans’, has been recognized in various media for his mastery of old fashioned, South Carolina style whole hog pit-cooked barbecue.  Born in Manning, SC, starting at an early age, Dr. Conyers learned how to cook whole hog barbeque from his father. It was at age 11 when he cooked his first whole hog, but even before that he had always been heavily involved in the entire process from butchering to cooking the hog since he was a child,   Howard earned a BS in Bioenvironmental Engineering at North Carolina Agricultural and Technical State University, which focused on agricultural and biological engineering.  After college, he then went on to earn a PhD in Mechanical Engineering and Materials Science from Duke University.  What brought Dr. Conyers to New Orleans is securing employment with NASA Stennis Space Center,  to work as a structural dynamicist.  In 2014 Howard submitted a High Speed High Dynamic Range video camera technology development project, HiDyRS-X, and it was 1 of 4 selected across all of NASA and he served as the Principal Investigator & Project Manager.  While in New Orleans, Howard’s interest in BBQ remerged through participation in a local bbq cookoff fundraiser.  Through these fundraisers he realized that his family’s method and pits used to cook whole hog bbq were something to preserve and it was a dying art his family cherished.   Through BBQ, he found his passion in the history & preservation of South Carolina agricultural and culinary history.  As a result and in conjunction with the Southern Food & Beverage museum, Howard curated two projects:  “South Carolina Barbecue- Culture, Misconceptions, and Preservation” and From the Low Country to the Bayou to examine agricultural and food preservation in South Carolina, across the south, and food of the African diaspora, and the first event was the Creole and Gullah Family Reunion, where we examined the West African Influence on Southern cooking.  For the past few years, Howard has been working on a book on bbq from voices of the past who shared the tradition orally for generations.   Furthermore, his community service leadership was recognized as he was 1 of 40 leaders across the nation to be selected as a NextCity Vanguard in 2016.