I just couldn’t help myself and had to see Bucks Naked Barbeque for myself. They have two locations in Maine and pride themselves on the barbeque and have been “smoking” since their original building was built in 2008. Their second location opened in 2010. They use a variety of hardwoods to smoke their barbeque using local oak, apple and shag bark hickory which gives the barbeque its awesomeness. The variety of hardwood along with the dry rub put on the “naked” meat which is then smoked starting at 4:00 a.m. is fabulous. They don’t put their sauce on the barbeque but serve it on the side which I’ve had down south so not sure if it’s a southern tradition to do it that way or not.