This person claimed that southeastern Kentucky was the capital of BBQ.

Preposterous!

I have travelled the US and especially the South and can tell you that the “BBQ” cooked elsewhere we would be ashamed to feed to our dogs.

First, true barbecue is NEVER cooked directly over the flames or heat.

It is smoked for hours with the heat and smoke from and indirect source.

Second, sauce is for possibly dipping and is NEVER, EVER put directly on the meat during cooking or immediately afterwards.

Third, the art is in the DRY rub and maintaining heat.

See this article: Texas Barbecue.
We Texans are nuts about many things but one thing we take dead seriously is barbecue.

It is not the slop in Memphis or the Carolinas.

Georgia? Hah!

The setup below is what I use. I realize it’s a little small but I can usually feed 30 or 40 people.