The smoker at NakedQ in Scottsdale holds 1,000 pounds of meat. Inside the formidable steel contraption, racks rise and fall in slow circular motion like the cars of a Ferris wheel, inching through scented smoke. Slowly, the smoke transforms meats on the rack — beef, pork, chicken, and turkey — into barbecue. Narrowly, the verb “barbecue” means to cook meat with smoke. “Barbecue” the noun refers to smoked meats as well as the glorious tradition of making of them.