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  2. Oklahoma Joe's - Wikipedia

    en.wikipedia.org/wiki/Oklahoma_Joe's

    Oklahoma Joe's was originally started by Davidson as a smoker manufacturer, then a decade later launched its barbecue restaurant. [1] The first Oklahoma Joe's opened in Stillwater, Oklahoma, in January 1996. [2] A Kansas City location followed later that year, located inside a gas station at the corner of W 47th St and Mission Rd in Kansas City ...

  3. Joe's Kansas City Bar-B-Que - Wikipedia

    en.wikipedia.org/wiki/Joe's_Kansas_City_Bar-B-Que

    Joe Davidson moved back to Oklahoma, and after 14 years out of the restaurant business, he re-opened his own version of Oklahoma Joe's in Broken Arrow, Oklahoma in 2011, followed by a second location in Tulsa, Oklahoma in 2012. While the new Oklahoma restaurants were using the same Oklahoma Joe's name as the Kansas City area restaurants, the ...

  4. Char-Broil - Wikipedia

    en.wikipedia.org/wiki/Char-Broil

    [3] The Char-Broil 19 (also known as the CB 19) is thought to be the first cast iron charcoal grill on the market. [3] Hardware stores that carried the Bradley's agricultural and stove supplies begin selling the cast-iron charcoal grill for $19, which were purchased and delivered across the United States. [2] First Char-Broil charcoal grill.

  5. Barbecue grill - Wikipedia

    en.wikipedia.org/wiki/Barbecue_grill

    A small metal "smoker box" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods. Barbecue purists would argue that to get a true smoky flavor (and smoke ring) the user has to cook low and slow, indirectly and using wood or charcoal; gas grills are difficult to maintain at the low temperatures required ...

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  7. Barbecue in the United States - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_the_United_States

    The long, slow cooking process can take up to 18 hours, and leaves the meat tender and juicy. [ 5 ] [ 6 ] Characteristically, this process leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue.