A&M Barbecue in downtown Sebastopol began cooking around 3 a.m., using a large commercial smoker and almond wood to slow-cook brisket and ribs for about 16 hours. The restaurant has grown quickly, drawing more than 400 people on weekends and building a cult following. Neighbors report smoke discomfort, including asthma symptoms and nights when homes smell smoky, prompting mask use. The city has received dozens of complaints, and one neighbor said the smoker is too large for times when doors and windows are open. Austin reduced the number of smokers from two to one after complaints.
Read at ABC7 San Francisco
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