Alabama Barbecue

I am writing a piece for The Encyclopedia of Alabama on Alabama barbecue, and I'm in need of informed opinions. If anyone can weigh in on one of these questions, please post, or email me off-forum at: sauceman@etsu.edu.

What are the defining characteristics of barbecue in the state of Alabama? (Here we could deal with anything from sauce to cuts of meat to sides to types of wood used.)
How does barbecue vary by specific region in the state?
What, in your opinion, are the iconic barbecue houses in Alabama and why?

Respondents should include name, place of residence, and a very brief statement describing your expertise on the subject. Many thanks!