If all has gone to plan, the streets of Lan Kwai Fong will be a little smokier this week - but not as a result of (even more) pollution, thankfully. The smoke - an aromatic one - will be coming come from the meats being cooked long and slow over hickory and apple wood in a smokehouse imported from Texas, in the United States. Aficionados have fierce loyalties when it comes to regional American barbecues, which are differentiated by the type of meat they use, the flavour, the spices and how heavily sauced the dishes are. Dining Concepts executive chef Chris Mark, who did his research in Texas, Tennessee and Louisiana, says the style at the company's new establishment, Blue Smoke Bar-B-Que, will be a hybrid. 'We'll do a dry rub so the [flavour] of the meat stands on its own,' he says. 'We'll smoke the meat and it will get lightly sauced, then we'll have additional sauce on the table. Our specialities will be brisket, ribs, pulled pork shoulder, chicken and lamb ribs. Lamb is common in Kentucky, where barbecue is synonymous with the meat. It has a lot of flavour and it's good for people who don't eat pork or beef.' The restaurant's smokehouse can hold up to 270kg of meat at a time. 'Real barbecue requires a well-insulated smoker,' says Mark. 'The smoke circulates to maintain moisture. We'll be offering special items that require 24 to 48 hours advance notice. We can make a whole pig, turkey, rack of lamb or prime rib.' The side dishes at a traditional American barbeque are just as important as the meat. 'We'll have crispy macaroni and cheese,' says Mark. 'We'll have pickles, coleslaw and onion rings. And corn sticks, which have a crusty exterior and will be baked [in a corn-shaped pan] to order.' Blue Smoke Bar-B-Que is at 3/F, Grand Progress Building, 15 Lan Kwai Fong, Central, tel: 2525 1308.