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.
This article appears in June 2019.