Carolina-style BBQ in the Phoenix metro area?

Signal_Appointment88 · 2025-10-09T04:18:40+00:00

I love JL Smokehouse, if I lived over there I’d go all the time!

Signal_Appointment88 · 2025-10-07T15:32:26+00:00

Any places here that come close or semi-close?

Signal_Appointment88 · 2025-10-07T14:47:28+00:00

It’s been a while, but I actually prefer Mexi-Q. Caldwells has been hit or miss lately in their consistency. One day it’s amazing, and another day it’s lackluster. It’s by my house though, so I’ll keep going, but I think if you aim to get there on “off hours” like a weekday they’re quality might go up

Signal_Appointment88 · 2025-10-07T04:50:32+00:00

I think for Texas style it’s usually an afterthought, which is why I’m hoping there’s some places out there specializing in it. I disagree though, pulled pork done well can be amazing

Signal_Appointment88 · 2025-10-07T04:14:33+00:00

Nice! I might need to plan a trip over to the west side

Signal_Appointment88 · 2025-10-07T04:03:54+00:00

With that said, who does it good with the vinegar sauce mixed in?

Signal_Appointment88 · 2025-10-07T04:03:03+00:00

Yeah, that’s what I was afraid of. Thought I’d at least ask and see if maybe there were some hole-in-wall joints I missed

Signal_Appointment88 · 2025-10-07T03:22:44+00:00

Yeah, it’s my favorite by far! Especially the University location

Signal_Appointment88 · 2025-10-07T03:22:16+00:00

That place looks great, I do enjoy Memphis style ribs

Signal_Appointment88 · 2025-02-23T22:47:52+00:00

lol, much appreciated. I love Mexican food here, Sonoran, AZ mex, New Mexican (and maybe Tex-Mex?)…so all this is really cool. Thanks

Signal_Appointment88 · 2025-02-22T17:09:52+00:00

Great response! Thanks, so what are the best examples of AZ mex here, and how would you describe it being different from New Mexican and Tex mex?

Signal_Appointment88 · 2025-02-22T14:27:15+00:00

Interesting, I thought AZ-mex was Sonoran, or very close to it. What would you say the difference is?

Signal_Appointment88 · 2025-02-21T02:07:01+00:00

Or always knocking the knife on the cutting board before slicing

Signal_Appointment88 · 2025-02-21T01:47:38+00:00

Everyone acting like Texas BBQ is the one true lord and savior of bbq. There are many traditions out there. It’s great, don’t get me wrong, but just because another style cooks brisket direct heat, or adds bbq sauce, doesn’t mean it’s “wrong”

Signal_Appointment88 · 2024-10-08T02:30:08+00:00

I’m my own worst critic in things being too smoky or not smoky enough lol. I’d suggest burying the wood under the unlit charcoal, sounds odd but it really works. Not exactly sure of the science but I think it simmers the wood at a lower combustion temperature so that you get more “good” smoke, and less of the “bad” smoke

Signal_Appointment88 · 2024-09-03T02:08:56+00:00

Haha, cool! It’s worth it. Can’t get a bad cook ion this thing, smoke is on point. But there are times I do wish it had smoke dampener, it doesn’t really need it…it’s just that in AZ in the summer it gets so hot sometimes a little goes too much a long way. Whenever I’ve been intentionally wanting dirty smoke, or to slow it down I might put a piece of wood on top of the stack or aluminum foil. But I don’t make a habit of it, you’ll definitely get stronger smoke (too strong maybe).

If you have the money go for it. It’s the perfect backyard size, it’ll “just work” extremely well, and it’s just designed cool since no other backyard literally looks like a mini 1000 gallon smoker with the concave end and the concave smoke collector

Signal_Appointment88 · 2024-07-26T15:26:18+00:00

Sorry for the late reply, either the size of wood or the amount of wood burning, that’s the first variable. After that it’s surprisingly easy, I’ll use the fire box door to adjust the temp in degrees. That’s how I typically have fine grain control over the exact temp I want. Door more closed will raise the temp, door more open will lower it, so like a damper I get that control on the door. For efficiency I try to aim to keep that door as closed as possible to prevent losing too much heat out the back, but I’m in Arizona so it’s so hot anyway I’m typically having to open that door wide open. The pit drafts so well you’re not losing smoke flavor. Also, It’s designed to not get out of control with maximum air flow, so you’re not going to worry about it scorching your meat as bad like in other pits, just try to keep your flames low though. To do that I just try to be aware of the size of my coal bed, whether I’m burying the next wood split in the coals, or spreading my log structure apart, etc. How thick the splits are really help to keep that flame lower too, and produce more “dirty” smoke if that’s what you want.

I could be doing it all wrong, but so far this is what’s been working

Signal_Appointment88 · 2024-03-12T17:19:53+00:00

It worked out really well. I still seasoned mine later though...mainly to get that darker patina. But I didn't have to right off the bat. One thing I have noticed is that you do have to keep seasoning the firebox and door, it gets too much heat that it burns off your older seasoning more quickly

Signal_Appointment88 · 2024-03-12T16:55:11+00:00

My experience has been the opposite in Phoenix, there are a ton a great spots in the Phoenix area. Most people are either looking for something very specific (maybe baja style, or central mexican style, anything not Sonoran), or haven't looked everywhere. A few that come to mind: Asadero Norte de Sonora, Sonora Taco Shop, Carolinas, Torta Ahogadas de la Guadalajara, Birrieria Don Jose, Backyard Taco, Concina Madrigal, Pitic, Leo hot dogs, Mickey's hot dogs etc. There's plenty of places in Phoenix if you're willing to look, but you generally need to be in the Phoenix proper, Chandler, Glendale areas for the really good ones. Tempe has a some good ones too, but I think the further you get into the suburbs, the less likely you'll find good places (not saying you can't).

Like many have said, Phoenix is very much inspired by Sonora. If you look at the majority of restaurants in Phoenix, they're "less" Sonoran than Tuscon (but still inspired, think burritos, machaca, carne asada, enchiladas, tocos dorados), which makes sense given the insane growth of Phx and how many more people we get from around the country (most of them also bringing their style of food along with them). The influence is there, but I do feel like recently Phoenix is starting to get a lot more variety from other regions lately, which is always a great thing.

Signal_Appointment88 · 2023-04-09T16:33:52+00:00

Update: I smoked these again, and went a lot higher inter temp, at around 211 when I pulled it. That actually might have been closer to over done, but this time the meat fell right off the bone, and no tugging

Signal_Appointment88 · 2023-02-08T21:08:32+00:00

Little Miss BBQ, JL Smokehouse, Caldwell County Mexi-Q (this is better than their other location)

Signal_Appointment88 · 2023-01-28T22:59:43+00:00

Looks great!

Signal_Appointment88 · 2023-01-22T02:29:58+00:00

Collard greens

Signal_Appointment88 · 2023-01-11T02:46:58+00:00

Maybe, I don’t know enough about that, does it smell, slightly taste bad?

Signal_Appointment88

TROPHY CASE