To launch his barbecue side hustle, Edward Reavis had to reconfigure the kitchen at All Set Restaurant and Bar so that he could squeeze a pellet smoker under his ventilation hood. His choice of smokers was wise for a chef already charged with overseeing the New England seafood menu at All Set: He wouldn’t have to act like a helicopter parent with his large-capacity Meatlocker, a vertical cooker from Pitts and Spitts in Houston. He could, as they say in barbecue circles, set it and forget it.

A formally trained chef, with lots of experience in high-end steakhouses, Reavis sold meats from his Money Muscle BBQ truck (and takeout operation) that marked him as pitmaster with seri… [Click HERE to read the rest of the article]