It's no longer just a smoker attached to the back of a dude's pickup.
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They're not always open, but they're worth hunting down.
There's not only great Asian barbecue in S.F., there's some quite excellent ribs and brisket these days too.
"I do a pulled pork with a Carolina-style mustard vinegar sauce. The brisket's out of Texas, and I do ribs my way."
Jonathan Kauffman points out that, traditionally, good barbecue is like a well-kept, off-the-grid secret. Thus "there's something fitting about the fact that Facebook-enabled San Franciscans like me have spent the past few months hunting down mobile smokers with high aspirations...