While Dallas celebrates its recent barbecue renaissance with newcomers Lockhart Smokehouse and Pecan Lodge, a sleeper has been quietly smoking away in Carrollton. Island Spot's jerk chicken may not be as prized as a perfectly smoked brisket, but it's the best Jamaican 'cue in Dallas, for sure. Most spots use gas grills to cook their chicken or even (gasp!) bake it in the oven. Island Spot's version is indeed burned over petroleum. But they still manage to wrangle smoky flavors out of chicken as bits of spice and rendering fat drip down to the hot elements below. The results are a burst of perfume that starts as a wisp and builds to a billowing smokescreen. What's better is that the restaurant uses a coal-fired grill occasionally at large events like Taste of Addison and Taste of Dallas. The results may be hard to come by but they're worth seeking out. It just might take you all the way to Jamaica.