I think the key is that the brick and mortar site uses a gas-assisted set-and-forget smoker. The food truck site uses wood only. That can make a big difference in the flavor, and especially the bark – in the right hands.
I think the key is that the brick and mortar site uses a gas-assisted set-and-forget smoker. The food truck site uses wood only. That can make a big difference in the flavor, and especially the bark – in the right hands.
