"Pitmaster Darien List roasts brisket, ribs, whole chickens, and mac and cheese in a massive indoor smoker at Toronto's Beach Hill Smokehouse. The restaurant is known for making mouthwatering central Texas-style barbecue indoors, with a 7,000-pound indoor smoker that can cook up to 1,800 pounds of meat. The team makes a classic slow roasted brisket with a white sugar spice rub, dry-rubbed whole roasted chickens, brown sugar-rubbed and marinated ribs and rib tips, and their 'famous' mac and cheese baked in the smoker." - Terri Ciccone
