South Tempe pitmaster Demetrious Makel smokes all of his meats over mesquite — a rarity in local barbecue. He takes a pedal-down pursuit of flavor, standing in contrast to some of the more restrained, competition-style barbecue joints in the Valley. Top meats include ribs, rib tips, and a really nice hot link. The broader menu includes barbecue staples, like pulled pork and brisket, but also lesser-seen meats, like smoked pork belly and turkey. Refreshingly, Makel makes a whopping 10 barbecue sauces in house. These include a hyper-regional sauce or two, like the elusive Alabama white. Don’t leave without a smoked sweet potato pie.