Originally Posted by SmokeWatcher
My first reaction is they are cooking these elsewhere, then warming them in the open fireplace for "show". I don't get how they can cook them with such an open-faced pit design.
Beg to differ. Large open built -in pits like this are pretty common in the SE. Most I've seen have an offset firebox, either to one side or the back with cooking racks often 4'-5' above the heat. Pitmasters say temps range fron about 300* near the heat to 100*+ away from the heat. Many have doors, but honestly I've never seen one closed up - maybe they close the up at night for long cooks and open them up when the joint opens.
MariettaSmoker, I'll be ine ATL northside next week and I'll definetly give it a try.