Robert L. Adams begins his day before sunrise at Honey 1 BBQ, 746 E. 43rd St. in Bronzeville, lighting oak logs in the restaurant’s glass‑walled aquarium smoker. The transparent pit lets diners watch ribs and links slow‑cook in fragrant smoke, a visual that has become a signature of Chicago’s barbecue culture.
Origins of the glass pit
While legend claims aquarium smokers were invented after the Great Chicago Fire, historians point to practical health‑department mandates of the 1950s. Brick pits buried in the ground were deemed unsanitary, prompting local metal fabricator Avenue Metal to produce removable glass‑side pits that could be scrubbed clean. The first such pit was built for Leon Finney Sr. of Leon’s Barbecue, creating a mobile “display case” that drew customers like jewelry in a shop window.
Craftsmanship and community
Since the 1950s, Avenue Metal, now run by Jim Brunetti, has supplied aquarium smokers to nearly every classic barbecue joint on Chicago’s South and West sides, from Lem’s Bar‑B‑Q in Greater Grand Crossing to the now‑closed Barbara Ann’s on South Cottage Grove. Veteran pitmaster Joe Pery of Lem’s says the glass design circulates smoke evenly, tenderizing meat without the constant wood rotation required by traditional smokers.
Challenges ahead
Today, the glass pits are an endangered species. Health inspectors remain wary, and the cost of a new 4‑by‑8‑foot steel pit can reach $12,000, a steep barrier for small owners. Many iconic spots—Leon’s original location, Barbara Ann’s, and others—have closed, and younger generations show less interest in mastering the demanding craft.
Legacy and uncertainty
Owners like Carmen Lemons of Lem’s are planning succession strategies, while Adams worries his own grandson, who has worked at Honey 1 BBQ since age seven, shows no desire to inherit the business. Economic pressures and a shifting labor market compound the difficulty of keeping the tradition alive.
Despite the hurdles, pitmasters remain devoted. “I love what I’m doing, totally love what I’m doing,” Adams says. “If I didn’t, I would quit.” Their passion keeps the glass‑walled aroma of Chicago barbecue alive for the neighborhoods that cherish it.
Original reporting: Block Club Chicago — read the source article.
