The venue and meats are well done. The ribs fall off the bone and have a good rub and everything is cooked appropriately, not burnt or anything, but I can't say I ever detect a real smokey flavor like what you get from green hickory. I did see bags of Mesquite around, not sure, when I cook with a tiny bit of Mesquite, you KNOW it.
I was impressed on my first visit, we enjoyed the food a few more times and my wife is a big fan. I thought I was a fan, but this last visit, half my brisket was that slimey/fatty stuff that got piled on top of a couple (very few) slices of firmer brisket meat with the fat on the edge that you can cut off. Be sure to tell them you want all meat if you care. I may give it another chance.