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The Art of Smoke

Technology has changed the nature of barbecue. But deep in the heart of Texas, a few true artists still cling to the old ways. We go in search of greater Houston's greatest pits.

From the basic design of the Oyler rotisserie, it was only a short step to add a heating element and a thermostat, not to mention a few optional electronic bells and whistles. And in a city that loves technology as much as it loves barbecue, a space-age barbecue unit was an easy sell.


Beef links, Harry Green says, aren’t as good as they used to be, because people don’t like all the orange grease that flows out when you cut into them.
Deron Neblett
Beef links, Harry Green says, aren’t as good as they used to be, because people don’t like all the orange grease that flows out when you cut into them.

There's not much point in complaining about high-tech barbecue. It serves a purpose, and it's here to stay. And no doubt the quality of it will keep on improving. But as the old barbecue joints slowly disappear, each one that remains becomes a bigger treasure.

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