At Cali Comfort BBQ in the heart of Spring Valley, we barbecue all of our meats in our Ole Hickory Smoker with select cooking woods after they have been seasoned with our specialty Cali Dry Rub. Passionate about remaining true to barbecue tradition, we have developed our menus for our Low -N- Slow Cali BBQ Restaurant and Catering Events to offer only the highest quality barbecue in San Diego. Since we smoke the traditional way, “low-n-slow” there are times that we run out due to increased cravings for great tasting barbecue. We know that those of you who understand the true art of barbecue realize that once we are out, we are out. We cannot smoke up another batch of great tasting BBQ until the next day. A general rule of thumb for our smoked meats are as follows: Pulled Pork – 14 Hours Brisket – 13 Hours Pork Ribs – 6 Hours Chicken – 4 Hours Tri-Tip – 2 Hours