And yet some of their food is not good despite being cooked on a stick burner. I’ve been to some who use gas with wood and they seem to consistently be dryer when it comes to their BBQ . Maybe just in my head or just caught them on a bad day or got a bad cut, but it’s why i feel what separates BBQ from great BBQ is the meat quality, prep technique, seasoning, and finishing of the product. A lot of restaurants use a stick burner but cut corners everywhere else and sever a product that’s average when they could be great.