The BarBQ Factory is a Texas-style smokehouse that comes to us from the same people behind Barsa Taberna. 

Everything is smoked on site using a blend of cherry, maple and oak chips, as well as using a mobile smoker that sometimes sits out front or roams to events. 

There are about 26 seats at chunky, polished picnic benches, the interior decorated with the typical cheesy touches of cowboy boots, licence plates and a dart board, as country music pipes over the sound system. The only thing that doesn’t fit the roadhouse theme is the open WiFi.

Brisket is smoked for a full twelve hours, and pork shoulder for pulled pork is smoked for sixteen.

Get both as part of a meat plate combo for $25 with three meats and two sides, served in typical fashion on a metal tray with butcher paper and disposable cutlery.

The brisket is very peppery, fatty and tender with a full beefy flavour.

The pulled pork has a nice succulent texture and is set off well by a very spicy, tangy, thin house BBQ sauce. Ideal on Wonderbread with iconic raw onion and pickles.

Pork ribs are smoked for four to six hours and are melty, greasy and tender with a decent pink smoke ring around the edges.

Three kinds of house sausages are on offer, only $5 or $6 a la carte, in spicy, juicy fennel and chili, jalapeno and cheddar, or chorizo varieties.

For sides, there’s a satisfyingly heart-clogging yet still relatively flaky cheddar biscuit.

There’s also a generous scoop of a solid potato salad with green onion and celery that’s creamy, crunchy and cooling.

A small side goes for $3, so you might as well add on some baked beans with a meaty, chili-like feel. 

Chicken ($13.50 a half) is the last remaining meat on the menu here, smoked for three to four hours.

A smoked chicken sammy is a deal at $10. The pulled chicken combined with chimichurri is tasty, but it’s overly floury and oily, with too much lemon mayo and undercooked bacon.

All sandwiches are the same price, the other options being brisket with pickles and chipotle crema or pulled pork with slaw and garlic mayo.

To drink, there’s an interesting option of a weekly rotating house kombucha, this flavour a green tea ginger Persian syrup. It’s a bit of a play on the way sweet tea tends to accompany BBQ in the states, and though the kombucha is much more tangy, it actually works with the heavy food.

Of course, there are also the usual lineup of sodas, and for dessert there are lemon bars and chocolate chip cookies. The one thing that would complete the picture here would be draft beer.