The restaurant's name refers to the serious smoking of the meats and chicken over Georgia pecan wood, before the housemade barbecue sauce is slathered on. This is a hip, contemporary barbecue shop but based on the same Southern premise as the down-home barbecue joints that are candidly shown in the artsy black-and-white photos hung on the deep-purple and yellow walls. Fellow diners are usually 70% locals, students, and families with kids. The specialties here are pork ribs and hand-pulled pork. Of the fried appetizers, the mushrooms with smoky ranch dressing are the ticket. A must is one of the local craft beers.
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