Jim in NC
I’ll put Smokin’ Ed’s on my visit list next time I’m in the area. Sounds like my kinda place.
I stopped at a Whitt’s in Clarksville last week and was surprised with the barbecue. (Turned down the mayo on my sandwich.)The meat was tender and moist without being greasy. Wood burning pit was on the back of the building. The smoke flavor in the meat was light to moderate but the barbecue flavor was pretty good. Wood cooked pork needn’t be overpowered with smoke. (That can be done with wood chips in a gas or electric oven.) From my limited exposure to barbecue joints in the area, it seems that Whitt’s cooking methods may vary among stores or franchise owners.