How Beach Hill Smokehouse Brought Texas Barbecue to Canada Smoke Point

At Beach Hill Smokehouse, pitmaster Darien List prides himself on bringing meat with the flavors, spices, and falloffthebone textures of central Texas barbecue to Toronto. In a 7, 000 pound indoor smoker, he and his team are able to cook 1, 800 pounds of meat at one time, which, in a place that gets as cold as Toronto, comes in handy. Credits: Producers: Daniel Geneen, Connor Reid Director: Daniel Geneen Camera: Andrew Budziak, Ryan Morgan Editor: Connor Reid Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone For more episodes of Smoke Point, click here: