Most BBQ restaurants ( NOTE: not the same as a BBQ shack, or BBQ joint) nowadays are cooking with electricity - or gas as the heat source, but with wood chunks, chips or sticks as the smoke supplement.
Can be good - and when volume production is important, the opportunity for better consistency is important - and part of the reason for the choice of gas or electric.
Sonny's has been converting some of their stores to this cooking method/style. I like the sliced pork as well. And - the BBQ chicken is pretty hard to beat!