Smoke: Pecan/cherry. Not a stick in site is a bad sign. There is no smoke stack. I did see an exhaust vent typically used for gas ovens. No wood fired BBQ here. No doubt, its a gasser. There is a trailer mounted steel barrel smoker taking up valuable parking space. No licence plate and a 1/8in of dust inside, so its obviously for show. Image over substance.
Ribs: Poor. Baby back ribs served "wet". They were chewy tough and cooked too fast. A salt bomb rub beneath a pasty dried out sauce. Smoke or burnt, I couldn't tell. Use the sauce or skip all together.
Sausage: Good. A course ground pork 6in link with bold traditional spice and strong pepper aftertaste. Its split and thrown on the grill. I liked the grill marks but it dried out the link. It had mild smoke flavor. Best item on the plate. Use the sauce.
Sauce: Good. A commercial grade purchased sauce with restaurant label. Kansas City style sweet and tangy. Ketchup based with brown sugar and vinegar. There is no attempt to hide this purchased product. Image over substance. Use it on everything.
You cannot be half hearted when it comes to Texas Barbecue. Even with a commercial gas oven some skill and TLC is still required. This concept could not exist without a gas fired commercial smoker. Another reason to hate gasser BBQ.