Rub's Backcountry Smokehouse owner and barbecue pit master Jared Leonard helped develop and install a commercial BBQ smoker for old fashioned, energy-saving cooking.

The pit features a thermostatically controlled, fully insulated, cast-iron firebox to reduce external heat and allow the wood-burning unit to cook at low and slow temperatures overnight. Leonard uses a combination of hickory, cherrywood and oak logs to slow-smoke his ribs, pulled pork and briskets 24 hours a day, 7 days a week. The restaurant currently smokes approximately 2,000 to 4,000 pounds of meat a week.