There's a big difference between the type of food known as barbecue and the piece of backyard cooking equipment of the same name. For true Southern barbecue, meat is enveloped in dense clouds of smoke while heat from a separate firebox allows slow roasting at a low temperature over hickory wood.

That's how the 'cue is cooked at Smoke't Southern Kitchen & Tap, open since January on South Dixie Highway in a former diner space that's been spiffed up with a sleek, down-home look.

The three men behind Smoke't are general manager John Janette, operations manager Brandon Lurie and executive chef Michael Altman, a Long Island native and Culinary Institute of America graduate who brings fine-dining experience to the table. Altman cooked at top New York restaurants including Aureole and, after relocating to South Florida five years ago with his Miami-born wife, Cari, was the executive chef at Sugo and Metro Kitchen in Miami Beach.

Altman's half chicken is roasted at high temperature to keep the skin crisp and the meat juicy, but everything else is smoked at 250 degrees. Brisket is cooked 18 hours, sliced and finished with a sweet, tangy sauce infused with Coca-Cola. Carolina-style pulled pork is rubbed with seasonings, smoked and tossed with sauce (choose original, extra hot or mustard-vinegar). Short, meaty Kansas City baby back ribs are smoked with a rub and served with sauce on the side.

St. Louis ribs, burgers, meatloaf, fried chicken on a Belgian waffle and broiled snapper in shrimp Creole sauce are on the menu, too, along with more than 100 types of beer. Meals and combo platters come with a choice of fixings, from jalapeño corn bread to stewed okra. Redneck rolls are a take on sushi -- sticky rice rolled up with blackened catfish or brisket and spicy mayo.

Portions are sized for lumberjacks, but ya'll save room for berry cobbler with cinnamon ice cream.