Charging for goods based on weight's a generally accepted practice, but apply that to things that're smoked, and you'll likely get accepted to general population. Unless those smoked things are meats, like at Percy Street Barbecue
From the crew behind Zahav and Xochitl, Percy's serving up authentic Texas-style BBQ by the pound/half-pound, plus beers by the gallon/half-gallon in the former Crescent City spot now decked out as a red & beige 150-seater with church pew seating at padded leather-topped tables, floors of salvaged pine timbers from a pier in Baltimore's Inner Harbor, and above-bar lights inside green gallon jugs suspended with pulley hooks from meat lockers, which Rocky has agreed to punch out when the joint shuts down every night. Along with down-home style sides like collard greens, mac 'n' cheese, and mashed potatoes, Percy's slingin' slabs of brisket, spare ribs, sausage, pork belly, and half or whole chickens, all 'cued up and long-smoked over hardwood, which we're not even gonna touch, because that would be gross. Beer's on draft only, with five available as pints or gallons/half-gallons, from Yards Philly Pale, Stoudts Pils, and the rare Sly Fox Rauchbier, to a pair of Brooklyns: Brown and Manhattan Project, which's guaranteed to get you bombed
Percy's also mixing up specialty cocktails, including the Beam Rye/Cherry Heering/DiSaronno/Coke "Cherry Cola", and a concoction made with Tito's Handmade Vodka, peach juice & sweet tea dubbed "FM423" -- also the number on your bunkmate's orange jumpsuit, although he prefers you call him Baby.