The number one barbeque spot in the Zagat survey has one Brooklyn eatery drawing in customers from all across the city. NY1's Shazia Khan filed the following report.

'Tis the season to fire up the grill, but at Brooklyn's Fette Sau it's smokin' everyday. The Williamsburg eatery is rated number one for BBQ in the Zagat restaurant survey.

Surprisingly, Executive Chef Matt Lang says he was a novice behind the smoker before heading Fette Sau's kitchen.

"I worked at a seafood restaurant before this and I don't know, it's trial by fire basically," said Lang.

Fette Sau has enjoyed smoldering success since opening in a former garage in 2007. Zagat surveyors rave about the "mouthwatering" meats, most of which are seasoned with a savory and sweet dry rub mix.

"The main ingredient is the ground espresso beans and you got the dark brown sugar in there to a lesser extent. You have cumin, cayenne pepper, ground cinnamon, salt, pepper. We try to make it so that there is absolutely no regional style attached to it," said Lang.

The meats are cooked for hours in a smoker, including beef ribs for six hours, brisket for 12 hours, and pork shoulders for 13 hours.

As for the sides, black beans with burnt ends, potato salad and pickles are among the offerings. You can pony up to one of the large picnic tables and pig out on the fare.

"The picnic table just adds a nice communal vibe to the eating experience, people come in and they sit down next to each other and eventually start talking to each other," said Lang.

Out of a possible 30, Fette Sau scores a 24 for food, a 17 for décor, and a 14 for service. Diners can expect to spend about $25 for a meal.