Exclusive: Check Out the 7,000-Pound Smoker, and the Menus, at Hi-Lo BBQ
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Exclusive: Check Out the 7,000-Pound Smoker and the Meat at Hi-Lo BBQ, Opening February 4

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The Monster

Photo: J. Barmann/Grub Street

This model of J&R smoker has a design that dates back to the mid-20th century, and is a wonder of BBQ engineering.

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Photo: J. Barmann/Grub Street

A fire box in back needs to be fed regularly with wood, but the machine does the rest in controling temperature and smoke levels with automatic vents.

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The door to the fire box.

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Photo: J. Barmann/Grub Street

Ostler tending to some ribs which are sitting on one of a dozen rotating wire racks inside the smoker.

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Photo: J. Barmann/Grub Street
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The finished ribs

Photo: J. Barmann/Grub Street
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Pulled pork

Photo: J. Barmann/Grub Street
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Brisket

Photo: J. Barmann/Grub Street

The lean end, in the foreground, is tasty and well colored with a pink smoke ring. The fat end, which Ostler is cutting in the background, is far juicier and richer, but not for the faint of heart.

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The fat end

Photo: J. Barmann/Grub Street
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The space

Photo: J. Barmann/Grub Street

The scene at a test dinner on January 31, 2013.

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Savory Seasonal Collins

Photo: J. Barmann/Grub Street

A very excellent item on the cocktail list: a gin collins with pickling liquid, lemon, and tarragon.

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Photo: J. Barmann/Grub Street

The exterior, sans signage.

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