On the Manhattan board, and perhaps others as well, there's been a lot of discussion recently about barbecue restaurants. Reviews of all the NYC places are VERY mixed, not only among 'hounds, but among reviewers in the media.
I don't know much about this type of food; I like it, but am no expert.
So I was wondering if there is something about restaurants that smoke their meat that makes them inherently more variable than other types of food.
Any thoughts from aficionados?