In South Phoenix, James Lewis raised a wide dog of Arkansas style meat, where he grew up. Her store is not frills, he wants to smoke “tall, then slow down,” and he claims to be the best pork in the country. (Very good – Tender, honest, and not important spiced.) He put a large, stated smoke of meats using Oak and Mesquite. Lewis plotted a thick, dominant smoke of busologna, the chicago-style foll with Chile and cabbage flakes, and many rib tips. At the end of the week, the shop offers jerk oxtails.