I had lunch with a friend in Castroville,CA at the Central Texan.Don Elkins has been serving up his barbecue for many years. He uses oak wood in his cooking. The meat's are cooked in a brick oven about four feet wide by fourteen feet long. With a large steel lid covering the oven held by a counter balance to help lift the lid. On one end of the oven is his fire pit with the smoke woking it's magic over the meat and exiting out to a flue on the other end. I reall like this place. My freind says to me, "it's not Barbecue it's Smoked Meat." What's the difference ?