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Welcome to Smoke Rings, a alternation about the Valley of the Sun’s barbecue scene. The ambition of this alternation is to pin bottomward a “Phoenix-style” barbecue if there is one. Regardless of whether we accept a style, a barbecue bang has taken the Valley this decade. Here, we outline the ‘cue arena in ash and booze and gnawed ribs. So accompany your appetite, curiosity, and accessible apperception as we chaw our way to answers.

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Launched in 1998, Joe’s Real BBQ has continued been a antecedent of the busline Phoenix barbecue scene. Afore barbecue styles could be glimpsed broadly online, afore the cuisine belted into the civic alertness and afore books on ‘cue started advancing out by the dozen, Joe’s was accurately smoker brisket application pecan copse in the paved affection of Gilbert.

Gilbert has enjoyed a renaissance due in allotment to the efforts of Joe Johnston, client of Joe’s. The Johnston association has abysmal roots in town. In 1960, Johnston’s ancestor bought the farmland that Johnston would about-face into Agritopia, an 11-acre burghal farm. Johnston went to Gilbert High School. Today, Johnson’s Gilbert-based projects include, in addition to his barbecue Mecca, Liberty Market, the indoor-outdoor farm-and-vendor circuitous Barnone, and Joe’s Acreage Grill. He alike tackles abstracted innovations through Barnone’s Johnston Machine Co., testing his account for atypical affable tools.

Johnston adherent his Gilbert roots in 1998, with the aperture of Joe’s Real BBQ.

Back in those days, the Valley had a bald scattering of barbecue eateries — and that Joe Johnston helmed one of them afraid alike Joe himself. Johnston started in developed activity as an engineer.

Joe Johnston, the apperception abaft Joe’s Real BBQ.

Chris Malloy

He advised engineering at Stanford. After, he formed for an electronics close and again as a consultant. Half a decade later, he afflicted advance and got into coffee.

Johnston founded the aboriginal Coffee Plantation in Tempe in 1989. He was baking beans aback aback the abstraction of third-wave coffee would accept seemed like article out of Star Wars. Coffee Plantation was a huge hit. New locations sprouted. The artisan in Johnston, though, bristled at the success. His affection fell out of the business, and he awash to a client in Canada, blockage on as a consultant.

The aggregation stationed Johnston in Texas.

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He was tasked with designing and architecture coffee shops in Austin, Houston, and Dallas. As any sane being spending time in Texas would, he visited Kreuz’s, Louie Mueller, Cooper’s, and added cathedrals of Texas barbecue. “I ate a lot of barbecue aback then,” he recalls. “I was already starting to anticipate what was next. Barbecue was absolutely cool. It was a action you could master, this authentic thing.”

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When his arrangement ended, Johnston pivoted to barbecue. Once home, afflatus addled as he collection accomplished a boxlike white abbey in Gilbert. “It was absolutely the affectionate of architecture an old agronomical boondocks in Texas would have, not clashing Louie Mueller’s,” Johnston says. “This was an old grocery store. Most of those barbecues were grocery stores. So I anesthetized this building, and anticipation this is a barbecue building.”

He bought the architecture from the preacher. And admitting Johnston isn’t manning the smokers himself these days, the Joe’s aggregation is still smoker 20 years later.

The high-ceilinged anteroom serves your accepted barbecue book — platters and sandwiches — with outliers of “pit ham” (smoked ham) and turkey-jalapeno sausage from Schreiner’s Fine Sausage. Non-meat offerings accommodate ability and down-home vibes: a ambit of cakes and cobblers, bootleg basis beer and chrism soda, a assemblage of alone captivated cookies. A behemothic blooming tractor sits at an angled bend amid the hall’s tables. One bank gleams with a bright mural featuring the 5 “Cs” of Arizona. Aggregate feels hospitable, and that’s afore we alike get alfresco to the cornhole sets on the lawn.

Cafeteria-style sides

Chris Malloy

Smoking meat is an art. The alley from raw brisket to broken heaven is broadcast with artistic possibilities and a thousand accepted and alien variables. Johnston is allotment artist, yes. But aback the aperture of one of his 1,000-gallon Oyler smokers clangs, the pecan copse combusts, and smoke draws into the capital chamber, the scientist in Johnston takes over.

His smokers are partly automated. Johnston can ascendancy temperature by acute a button — not aberrant amid pitmasters who use smokers powered by added than copse fire. Lately, he has befuddled himself into the action of hacking his smokers’ administering devices.

His goal: smoother systems, bigger barbecue.

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“One of the abundant things about Arizona,” he says,  “is that we can do whatever we want.”

Inside the capital alcove of ceremony smoker, a amphitheater of abundant racks spins. Smoke is fatigued from an account firebox and into this chamber, area the smoke transforms meat into barbecue

Johnston has probes central one of his Oylers. They aggregate data. He advance temperatures in assorted genitalia of the capital chamber. (The top tends to be about sixty degrees hotter than the bottom.) He monitors the caliginosity of his smoke, assertive that clearer smoke produces cleaner flavor. Aback copse aboriginal catches flame, blubbery aphotic smoke spews. Johnston, who believes this bairn smoke creates acid flavor, has accomplished his agents to manually banish this smoke afore it alcove the meat chamber. He’s in the average of authoritative this casting automatic.

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Smoked turkey sausage is a highlight at Joe’s

Chris Malloy

Johnston has all kinds of affairs for convalescent his systems. He believes two kinds of bodies run restaurants: systems bodies (who actualize blueprints that adviser how things function) and savants (freakish talents who put in continued hours and go added by feel). He considers himself a systems guy. That’s why he channels his close boggle in a adventure to ascendancy smoke from temperature to caliginosity to how different-sized copse pieces burn.

Johnston hopes to accept some new processes in abode on or anon afterwards January 20, his restaurant’s 20-year anniversary. He isn’t the alone smokeshow in boondocks these days. Alike the Valley’s aboriginal barbecue players charge break aciculate with the course of the new.

Your tray fills up fast at Joe’s. Very fast.

Joe’s serves its barbecue cafeteria-style

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Chris Malloy

Ribs are a highlight, smoked to breakable pinkness and flaking abroad with ease. Johnston hits ribs and pork butts with a sweeter rub; the blow of amoroso embellishes these meats. His abject agreeable rub leans heavily on alkali and pepper, beneath on ambrosial capacity like paprika and granulated garlic. Turkey-jalapeno sausages, broken disc-thin, account from the abridgement of sweetness. Their shy smoke doesn’t barge out the added aerial aroma of the sausage, consistent in a meat added finessed and counterbalanced than your archetypal aureate brisket.

Johnston has acclimated the aforementioned two sauces for two decades. Orange abstract is a not-so-secret ingredient. Meat comes naked or sauced, your pick. Warmed containers of accustomed and spicy sauce await, too, by the sneeze-guarded additive trays awash with onion appetite and pickled jalapenos.

The Joe of Joe’s doesn’t do abundant of the smoker these days. He has his easily in too abounding projects to appropriately celerity the ambitious 24-hour task, a albatross that includes aggregate from stoking the blaze to accumulate it all activity to giving ceremony brisket a Franklin trim. Johnston’s three 1,000-gallon-capacity Oylers are in adept easily with Daryl Jansen. Jansen has been smoker at Joe’s back day one.

Although he’s not the pit master, Johnston still scratches his engineer’s crawling for perfection. He still follows his apperception to smoked meat that speaks to the soul. This Gilbert aboriginal still tests things, still thinks and thinkers, and still tries to advance alike now, afterwards 20 years.

Pit beans, acknowledgment to the accession of meat, bedrock hard

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Chris Malloy

Barbecue Joint(s): Joe’s Real BBQSmoke Master: Daryl Jansen, Joe JohnstonWood: PecanHighlights: Ribs, turkey jalapeno sausage, pecan cobbler, barbecue pit beansNotable Specials: Arriving for the 20-year ceremony afterwards this monthQuirk: The buffet-style servers may booze your meat after giving you a best of booze or no. Don’t be shy if you’re the affectionate of eater who brand your barbecue naked.Contact/Hours: 301 North Gilbert Road, Gilbert; 480-503-3805Every day 11 a.m. to 9 p.m.

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