Originally Posted by Boshizzle
To me, Scott's in SC and Smitty's in TX have nailed the old school pits. That doesn't mean that Lexington, NC hasn't, because there are some great pits there too. ... Also, does the NC/SC style pits have the chimney at the end or just in the lid?
Seems like Lexington style joints are the only ones with a dedicated chimney system. If you look at the stacks for places like Stamey's, each stack is dedicated to one cooker.
Open pit Whole hog joints like Scott's don't really have chimneys.
The purpose of the chimney is different for Texas BBQ vs Carolina BBQ. For us the chimney is more as a pathway to release pork grease which would otherwise drip down on to the hog causing that nasty "zebra" effect.
In Texas, that chimney has a real use in that it's drawing the heat from one end of the cooker to the other. Since the heat source is directly below, there's real no issue for Carolina styles in getting the heat to the meat. In fact most "lids" these open pits are simply cardboard.