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Archive Home > 2005 > February > 25 > Baldy's: It's what's smokin'

Baldy's: It's what's smokin'

By Andrew Moore / The Bulletin
February 25, 2005

Behind the kitchen, rather than in it, is one of the secrets to the award-winning ribs of the new Baldy's Barbeque in Bend.

It's the smoker: A square, 10-foot high, stainless-steel convection oven bolted to the pavement behind the west-side eatery. In a rear compartment, a jet of flame sears a....

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