What do I look for in a BBQ Restaurant? front of the house and back of the house?

The first thing I look at when I pull up is the parking lot, if it's full, that is generally a good thing, unless of course you are in Central Pennsylvania, they wouldn't know good BBQ if it bit them in the Ass!(a review on this place later...lol), I also kinda like to drive around the building and scope out their "stash" this is where all good Que joints stack their smoke wood, if there is no wood outside odds are they may use smoke pellets in an electric smoker, now that is not ALL bad, but not MY preferred method. If i can see their wood i personally enjoy a combination of woods like Pecan, Apple, Cherry, Alder, Mesquite and believe it or not Mulberry. I steer clear of any joint that has Walnut, Ash or Elm(to me and many others these ruin meat and smell like cat piss when smoked. Now I didn't mention Hickory but it is ok, not my favorite, but the most commonly used wood back in the Midwest where I grew up.

The next thing I'm looking for is the smoker unit itself, is it built into the wall or even outside of the restaurant itself(these most often times are real wood fired smokers and my favorite), if it is a giant shiny silver box it is more then likely a "Southern Pride" electric or gas fed smoker

Once I'm inside the decor doesn't mean too much too me unless the place is filthy, but if I'm greeted warmly and with a smile that's a damn good start. Another thing I don't particularly care for is the all too common Cafeteria style ordering in BBQ joint, I dunno why it bugs me but I prefer to be seated and have my order taken by a friendly member of the wait staff, I also don't like having to get my own refills and clean my own table...whats the point of going out to eat if I have to do half the damn work? Another thing I look for is the available sauces, are the readily available on the table or a "Hot Well" near by(my favorite) nothing worse then putting cold sauce on hot Que...well maybe there are a few worse things...lol.  I also look around and watch how the food comes out, I prefer it dry or lightly mopped then i can put my own amount of sauce on, another bad thing is if you order some que and it comes out drenched in a sauce you don't car for...

These are just a few of my "hot buttons" i am sure to follow up with more as this blog progresses

C'yas & thanks, for reading
Deldon