– Well, we use a stand-up smoker that we load from the bottom, and the smoke rises to the top. Inside the smoke room,
there’s a hood vent above it, and it draws all the smoke up through the pipes, and it
pushes it to the outdoors so that we’re not smoking up the terminal. Well, we use an all-natural wood grill, which is unheard of in an airport. The crank wheel on the grill lowers and raises the grill up and down. The reason we do that is
to get the right heating temperatures for each thing we cook. – Bourbon has to be aged in charred oak barrels, and the meats that we cook and smoke are with oak also. So using that same type of wood, the smoke pairs really well. It’s not your typical restaurant. Guests are coming in for 10 minutes. It’s not only the quickness that we have to accomplish things but also getting the right
product in the right place at the right time. When you walk through here, you smell barbecue a mile
away, and when you look at it, it’s just something very unique that you’ve never seen at an airport.