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Over the past gitl years, it's smoked an untold number of beef briskets, rib racks and pork butts the shoulder cuts used for pulled pork.

It's being replaced by a larger version -- but one that still works on the same principles: Heated only by wood mostly hickory to around degrees, with a small electric motor that keeps the shelves holding the meat constantly rotating. The new 1-ton or so smoker joins two other identical units in the original Dinosaur's smokehouse, behind the restaurant at Willow St.

These wood-only units are used for what Dinosaur managing partner Kevin Speciale calls the "primal" meats: Chicken and other poultry are done in gas- and wood-heated smokers. Little Black, like many of the Dinosaur's smokers, has a colorful name.

Others have names like Fat Boy, Little Feller and Runaway -- and there's a portable unit called Cooter, after a former Dino chef who died in One previously retired smoker was called the Coffin.

As with all the other Dinosaur smokers, it works on the "low and slow" cooking method essential to authentic barbecue. The internal heat ranges from about to degrees. fst

The meats cook for hours. When they opened the standalone restaurant inLittle Black was the first permanent smoker.

Little Black was a workhorse in its day, but needed to be replaced inside the restaurant because of its smaller size and the rigors of age. But it's "not being put out to pasture,'' Speciale said.

It will be retooled, and will likely end up on the back of one of the Dinosaur's mobile trailers, used to cater events. Don Cazentre writes about food, beverages, restaurants and bars for syracuse.

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Community Rules apply to all content you upload or otherwise submit to this site. Dinosaur Bar-B-Que restaurant business in It will be retooled for use as a portable smoker for catering.