sugarfire smoke house is the 2019 readers' choice winner of best restaurant and best barbecue. photo by jonathan gayman

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.