According to BBQ pitmaster Rodney Scott, when assessing a barbecue joint, use your nose and eyes. Scott says that a high-quality barbecue restaurant will have a pile of wood outside and smoke wafting around, which you should both see and smell. No smoke is a huge red flag that should make you wonder where and how the meat was cooked.

Aside from a lack of smoke and a smoker outside, Tuffy Stone of Virginia’s Q Barbeque pointed out some other red flags including barbecue served with sauce already applied and a menu offering an array of BBQ styles — from Texas brisket to Carolina pulled pork to Memphis ribs. Additionally, if their side dishes stray too far from coleslaw, baked beans, and potato salad, that’s a bad sign.