Dig into Sugarfire Smoke House, by the numbers

There’s a reason Sugarfire Smoke House has become synonymous with St. Louis barbecue. It won Favorite Barbecue and Favorite Restaurant, and Sugarfire 44 catering and events chef Matt Glickert was voted Chef of the Year. Here’s what it takes to keep the smoke rolling, by the numbers.

650 employees

44 smokers

850 miles between the Olivette flagship and the Westminster, Colorado franchise location

6 years in business

40,000 gallons barbecue sauce sold last year

6 to 10 napkins required per plate

110 tons wood used per year

Meat smoked daily: 5,000 lbs. brisket, 2,400 lbs. pork, 1,600 lbs. ribs, 1,200 lbs. turkey, 250 lbs. sausage

60,000+ shakes sold last year

51,389 people follow all Sugarfire locations on Instagram

3,000 sandwiches served daily

Lauren Healey is associate editor at Sauce Magazine.