BBQ Tips and Tricks: Recent Episodes
BBQandTech
In this week’s BBQandTECH episode, Chris delves into the switch to fat side down. Find out why he made the change and also here some of the benefits he is seeing. Additionally, the episode covers an update on the food truck operation. Please help support the show and order your next seasonings from Mason Dixon...
The post S6 E3: Fat Side Down first appeared on BBQandTech.
In this podcast episode, we tackled the formidable task of smoking 18 racks of ribs, debunking the 3-2-1 rib method as pure myth. Our first decision centered around whether to apply a dry rub to some ribs and wrap others for a wet treatment. Chris ultimately opted for a split of 9 dry and 9...
The post S5 E11: Mastering Large BBQ Smoke with 18 Racks of Ribs first appeared on BBQandTech.
Either a Brisket disaster or the greatest recovery when all the Briskets are charred. Thanks to Mason Dixon BBQ we got our hands on the Old Country Cabinet-Style Gravity Feed Smoker. The smoker is a unit they leverage for training classes and they provided it to us as a free loaner to review the smoker....
The post S5 E10: The Brisket Comeback Story first appeared on BBQandTech.
In today’s show, we’ve got a tasty recap of our smoked chicken and waffles adventure. Then, Chris opens up about a childhood experience that’s left him averse to surprises. Following that, Rod unveils his plans for a delicious fajita dinner. And finally, we dive into the heart of the episode. Feeding a family or hosting...
The post S5 E9: Cost-Conscious Approach to Your Next BBQ first appeared on BBQandTech.
Chris was shopping at Costco when he saw a delicious-looking pork belly. He decided to try making it with a new seasoning and technique, inspired by our recent conversations. He decided to treat half the pork belly like a brisket and the other half like traditional burnt ends. The end result was incredibly juicy and...
The post S5 E7: Pork Belly Experiment Brisket vs. Burnt Ends first appeared on BBQandTech.
Today, we’re joined by Gabriel, a spice connoisseur from Spice and Tea Exchange. Having grown up as a military child, Gabriel had the unique opportunity to explore spice markets worldwide, in countries including Japan, Korea, Germany, and Greece, among others. These global adventures during his childhood have profoundly influenced his extensive knowledge and deep passion...
The post S5 E6: Global Spice Adventure to Crafting Perfect Rubs first appeared on BBQandTech.
In this episode, Chris kicks things off with a comical tale of his attempt to rescue a stranded Tesla driver—a story where the hero isn’t exactly as heroic as you’d think. Then, Rod shares his experience making Italian meatballs for the second time, revealing the three key adjustments that finally led to the perfect texture....
The post S5 E5: Backyard Pitmaster Is Almost A Hero first appeared on BBQandTech.
At the heart of every tantalizing chili lies its robust body – it’s what differentiates a hearty chili from a mere soup. In today’s episode, we’re diving into two distinct chili variations. First, we’ve got a treat for all you carnivores: a chili enriched with sumptuous smoked meat. And for our vegetarian friends who never...
The post S5 E4: Smoked Chili For Meat Lovers and Vegetarians first appeared on BBQandTech.
A social media video inspired us to smoke beef short ribs this week. We picked up the ribs from our local butcher and removed the bones. We trimmed the meat and cleaned one of the bones. Then, we seasoned the meat and wrapped it around the bone. Finally, we tightly wrapped the meat with butchers twine and was ready to smoke the ribs. Take a listen to this episode to find out how it turned out.
Here is a link to the original video that inspired our smoked beef short rib experiment
If you want to see the butter overuse by the Mad Scientist. Also enjoy the comments.
Buying your seasonings and rubs at Mason Dixon BBQ helps support our show
Tip
- Smoke to only 190 vs 195 / 200
- Add additional pepper
- Towards the end of the smoke when you wrap consider adding a seasoning with some sugar
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Welcome back to our journey for the perfect burger! In this episode, we're diving into a rich blend of brisket, short rib, and chuck. While Chris boasts an impressive home meat grinder, we've stepped it up a notch with the mighty Cabela's 1 HP meat grinder. We both sense a clear distinction when comparing our homemade burgers to the store-bought ones, but we'll let you be the ultimate judge. By the end, you might just be inspired to venture into grinding burgers or making sausage yourself!
Buying your seasonings and rubs at Mason Dixon BBQ helps support our show
Tip
- How to make the perfect Burger at home, according to science
- Weston Hamburger Press
- Burger mold
- Meat Grinder Options: Cabelas or Gourmia
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As we kick off Season 5 of the BBQ and Tech Podcast, Chris and Rod embark on a culinary journey with smoked meatballs, each taking a unique approach. Rod opted to begin with oven-cooking, aiming to set a moisture and texture standard that would hold up even when transitioned to the smoker. On the other hand, Chris dove straight into smoking, exclusively using beef, whereas Rod blended both pork and beef.
To enhance the juiciness and richness of their creations, Rod incorporated Ricotta cheese, while Chris opted for half & half. Their initial foray yielded delightful results, with Rod channeling traditional Italian flavors and Chris sticking to the quintessential BBQ meatball essence. Join us as we delve into our delectable experiences and more!
Buying your seasonings and rubs at Mason Dixon BBQ helps support our show
Tip
- In making a meatball consider making them about the size of a golf ball.
- Add a little kick to your meatballs with some Flat Iron Peppers. Chris used Dark & Smoky.
- Try Blues Hog Rodeo Rub on your burgers
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This week we welcome Marcus McNac from Crimson Creek Smokehouse. This is a mouthwatering journey through the world of barbeque. Marcus has spent a lifetime perfecting the art of barbeque, starting in Lawton, Oklahoma. His experience and passion for barbeque, from working alongside his dad at a juke joint to competing in prestigious BBQ competitions.
Discover the rich flavors of Oklahoma-style barbeque that he brings to Crimson Creek Smokehouse in Dripping Springs, Texas, where tradition meets innovation. Try their Red Dirt Rub!
Please go follow Crimson Creek Smokehouse on TikTok, Instagram, and Facebook
Tips
- A warmer is critical for cooking ahead and serving top quality food
- Constantly monitor the temperature at each grate in your smoker
- Don't get overly concerned about dirty smoke
- Ink bird digital thermometer
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We have a special guest who runs a pop-up food truck. Chris Patterson is the owner of Bangin BBQ, a North Carolina-style BBQ truck where he creates his delicious BBQ dishes. For Chris, BBQ is not just a passion, but a family business that he learned from his father at a young age. He uses hickory to smoke his chopped pork, which is a North Carolina tradition, unlike the post oak used in Texas-style BBQ. So, get ready to learn more about Chris's amazing journey and his mouth-watering BBQ creations.
Discover the deliciousness of Chris Patterson's Bangin' BBQ truck by checking out his Instagram or Facebook page. To guarantee that you don't miss out on his mouth-watering BBQ, place your order in advance. This promotion is a fantastic opportunity to experience Chris Patterson's amazing BBQ.
Tips
- Utilize YouTube to enhance your BBQ skills and turn your passion into a profitable business.
- Explore your creativity by experimenting with different flavor profiles in your home-cooked meals, and impress your friends or customers with unique and delicious dishes.
- The process of BBQ requires patience
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This week, we're joined by Chanda Mau, a food enthusiast with a passion for BBQ and Cambodian cuisine. Join us as we delve into Chanda's journey and explore her love for BBQ, which has taken her to some of the best restaurants across Texas and other cities in the US. Get ready to discover the mouth-watering fusion of Cambodian flavors and BBQ that Chanda has expertly crafted. Listen now to gain insights from a BBQ community insider and satisfy your hunger for delicious food!
Learn more about Chanda
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As the temperature rises and the days grow longer, it's time to dust off your smoker and fire up your grill. But before you dive into your next BBQ session, it's essential to ensure that your equipment is in top shape. In this episode, we'll share our expert tips on how to prepare your smoker for the season and discuss the basic maintenance steps you need to take to get the most out of your equipment. So grab a cold one, sit back, and get ready to learn.
Seasonings tested
- Member Mark Commercial Cleaner
- Zep Oven and Grease Cleaner
- 50:50 Apple Cider Vinegar & Water
- Dawn Dish soap
- Plant based Dish soap
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Rod and Chris recently shared their decision to switch from a grill to a griddle, and the reasons that drove their choice. As avid grill enthusiasts, they discovered that once they began smoking, they weren't using the grill as frequently, and realized the griddle offered more versatility. Notably, they both agreed that the griddle's ability to make breakfast was a game-changer for a number of reasons. With the griddle, they could cook all day, unlike the grill, which was primarily used for lunch and dinner. This podcast offers insight into the benefits of switching from a grill to a griddle and why it may be worth considering for your next cooking venture.
Seasonings tested
- Rubber Spatula Holder
- Griddle Press
- Massive Man Spatula
- Grill cover
- Oil Bottle
- Cheese Dome
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Previously, we have made comparisons between seasonings. However, this time, we decided to conduct a taste test to compare our preferred A.P. Seasoning Killer Hogs with two other alternatives. Due to their distinct flavor profiles, it made the testing process interesting. It is important to note that our focus was on A.P. seasonings, which includes SBG (Salt, Pepper, & Garlic) and additional seasonings. Chris, who favors a strong pepper taste with a bit of spiciness, was a part of the test.
Seasonings tested
- Killer Hogs The A.P. Seasoning
- Kansas City All Purpose BBQ Rub
- Cannibal All Purpose Spice
- Homemade mix Start with 25% salt, 25% MSG, 50% pepper. To that add onion powder, cumin and a dash of chilli powder
Scoring:
Daughter 1 - Kansas A.P., 2 - Killer Hogs 3 Cannibal 4 - Homemade
Wife 1 - Homemade, 2 - Killer Hogs
Chris 1 - Killer Hogs, 2- Kansas City A.P.
Meat Slicer
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Even if you're not a vegetarian or vegan, you can still relish the delicious variety of foods that they savor. This week, we aimed to offer something unique by featuring a plant-based BBQ, which includes three dishes that even the most adamant meat eater would relish. Jackfruit was an ideal choice for the menu as it imitates the texture of chicken or pulled pork when it's young.
The menu included
- Tofu Burnt Ends
- Pulled Jackfruit Similar to pulled pork
- BeyondMeat 'Meat Loaf'
- Coleslaw - Vinegar based vs Mayo
Tips:
- We started with canned Jackfruit
- Pull the Jackfruit prior to smoking
- Season the Jackfruit like you would any pulled pork
- Do not press the tofu but buy firm Tofu
- Beyond Meat Minced 'Meat'
- Use Apple Sauce as a binder for the meatloaf
- Season the outside of the meatloaf with rendezvous seasoning
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Although we may be biased due to having crafted hundreds of cutting boards, we strongly believe that every skilled cook or pitmaster should possess a superb cutting board to highlight their culinary creations.
However, this does not mean that cheaper alternatives such as the $10 board from a grocery store do not have a purpose in the kitchen. Nevertheless, when it comes to the ultimate cutting board, an end grain cutting board reigns supreme. In the following discussion, we will explain why and examine some of its advantages and disadvantages.
Cutting board oils
- Food Grade Mineral Oil
- Walrul Oil and Walrul wax
Our suggestion is to make the most out of your investment in an exceptional cutting board. However, we have observed many stunning boards being repurposed into Charcuterie Boards, which is perfectly fine as it is your money.
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The Superbowl took a backseat to the BBQ we prepared. This was our first attempt at making Pastrami and outside of brining it is much like cooking a brisket with the exception you add no salt to the final seasoning.
Another first of the day was smoked meatloaf. I have never seen a meatloaf with a smoke ring until Superbowl sunday. The meatloaf was chuck and brisket but for the binder we used apple sauce vs egg. Have you ever seen a smoke ring on meatloaf?
Bring me a Reuben!
Items we mentionedhttps://amzn.to/3YQbjwG
- Spice Grinder
- Pickling Spice from the Spice Exchange
- Meat tenderizer
- Cabelas Meat Grinders
If you are interested in the 'Thousand Island' dressing we mentioned. Here is a link to the Sam the cooking guy episode. I did save the time stamp to save you time on finding the dressing.
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Some people have a Super Bowl party for the commercials, other watch the game. We like to try new BBQ and invite friends as taste testers. This year is no different. We are extremely excited to try two new items. Smoked meatloaf and smoked pastrami.
Bring me a Reuben!
The menu
- Smoked Meatloaf
- Smoked Pastrami (The Reuben)
- Smoked Wings
- Duck fat fries
- Mac & Cheese
Here are some of the videos we reviewed for smoked pastrami HowToBBQRight, Meat Church BBQ, Joshua Weisman, and All things BBQ. Overall the processes are very similar but lets see how it turns out.
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We recap our Christmas and New Year BBQ. While people say good things come in small packages, Rod admits he wants his Prime Rib in a large package. We tried a Phosphate injection to boost the flavor of the Snake River Farm Prime Rib and discuss the results. Finally, we give a sneak preview what our BBQ goals are for 2023. One hint it may be a departure from the pellet smoker.
We mentioned two a wing glaze called Kosmos Apple Habanero Rib Glaze and a wing seasoning called Loot N Booty BBQ Gold Star Chicken Rub
If you are wondering about the Phosphate injection we used this specific one Butcher BBQ Prime Barbecue Brisket Injection
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Planning the BBQ Thanksgiving feast 2022. It is time to share the planning process we go through for what we plan to prepare for our feast. We plan to use the tip from Pitmaster Tyler on injecting our bird. We are going to try out the Butcher BBQ Bird Booster as an Injector. We also touch on how we make a soup from the turkey and ham bones.
The menu
- Smoked Jerked Turkey 13-15 lbs
- Smoked Cajun Turkey 13-15 lbs
- Honey Baked Bone-in Ham
- Smoked Salmon
- Mac and Cheese
- Candied Yam
- Stuffing
- Hashbrown Casserole
- Asparagus | Green beans | Brussel Sprouts
- Salad
- Fried Deviled Eggs
- Pumpkin Pie
- Blueberry Pie
We got a great tip to avoid injecting through the skin rather inject under the skin of the turkey.
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It always starts with what can I smoke that I have not smoked before. Late fall and early winter is the perfect time for something hearty and warm and chilli is a perfect fit. Meat Church gave me an inspiration but as always you must throw in your own angle.
Tips
- Use a 13 Qt Dutch Oven like Le Creuset that is enameled exterior for easy cleanup
- 6 lb Smoked chuck to add meat to the chilli
- 2 lb Ground Beef
- 1 lb Ground sausage
- Smoked Jalapeno and Scotch bonnet for heat
- Smoked at 275° for 6 hrs with pecan wood
- Don't put your beans they need little time to warm and cook
- Switch to tomato paste in a tube vs can
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Chef Calvin Riley is trained in French cuisine, we all love cooking and believe we can learn from everyone. Always wanting to learn from experts. We kicked off the conversation talking about seasonings we felt a conversation about seasonings for different types of meats. We are Backyard Pitmasters so we know all the common seasonings for amazing BBQ. When you have restaurant experience you know how to meat types
Tips
- Try Blackberry wood. Nice smoke and slow burning
- Slice the brisket cold 1/8 inch the reheat in an Au Jus
- Before you put the first item on the grill get all your knife work done for your sides
- Balancing extremely hot peppers he uses maple syrup
- Classic problem with home cooks is under seasoning
Smoked Chicken with Old bay butter
Soften butter just enough so it is be whipped. Then season with old bay to taste
Coat chicken inside and out with butter mix
Season chicken with salt, pepper and Old bay
Smoke chicken at 250 until thighs reach 170 degrees (breast should be 165)
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This week we got an expert Pitmaster Tyler from Mason Dixon BBQ in Greencastle PA. We talked about smokers, grills, meats seasonings and how a BBQ shop picks what they sell. To top it off Tyler hit us with his favorite go to seasonings!
Only downside is after the show ended we kept talking for 20 minutes and got so many more tips including Smokingwood.com for buying pimento wood.
Please check out and follow our friends Mason Dixon BBQ:
Website: https://mdbbqservices.com/
Greencastle FB: https://www.facebook.com/masondixonbbq
Insta: https://www.instagram.com/masondixonbbqservices/?hl=en
Tiktok: https://www.tiktok.com/@masondixonbbqservices
Frederick FB: https://www.facebook.com/mdbbqFREDERICK
Also checkout Tyler directly
Black Lantern Barbecue
FB: https://www.facebook.com/blacklanternbbq
insta: https://www.instagram.com/blacklanternbbq/?hl=en
TikTok: https://www.tiktok.com/@blacklanternbarbecue
Youtube: https://www.youtube.com/channel/UCAH4VbED1vD69dg9WtnI2AA
Our Seasoning Picks:
- South Side Meat Market
- The Butcher Shoppe
- Cut of meat to try Skirt Steak
- Like Brisket but cheaper give it a shot Beef Clod
- Good AP Rub Boars Night out Double Garlic and Butter
- Meat Church Holy Gospel
- Meat So Horny
- Big Poppa Smokers Cash Cow
- Loot and Booty Gold Star Chicken
- Butcher BBQ Longhorn Dust
- Beef Tallow
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We all love a great video where we get a tip that takes our BBQ game up a notch. Today we shared some of the tips we learned that have transformed, improved, or given us a now I get it moment when it comes to our BBQ game. Like with any Top 5 episode with two hosts we try to give you 10 tips...one per host. What have you learned from YouTube BBQ videos you can share with others
Our Seasoning Picks:
- Wrapping ribs with Foil and Brown Sugar (Chris) | Proper temperature for a Grilled Steak (Rod)
- Wrapping Brisket in Butcher Paper vs Foil (Chris) | A little dirty smoke is actually a good thing (Rod)
- Layering rubs (Chris) | Best Pellets for your smoker Rod
- Beef Tallow on your Brisket (Chris) | Thermapen One Rod
- Pan your brisked even though you wrap (Chris) | How to properly trim or prepare your meat (Rod)
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On this week's episode Chris decides he wants a BBQ and Tech take on the Turduken, essentially, he wants to create his own version. We also challenge you to tell us for your go to or local football team what is the fan favorite dish. We want to share how we would tailgate if our team faced yours.
In case you missed our picks from last week.
Our Seasoning Picks:
- John Henry Sugar Maple
- Killer Hogs AP | Boars Night Out White Lightning Double Garlic Butter
- John Henry Pecan Rub
- Charlie Vergos Rendezvous
- Kirkland Sweet Mesquite Seasoning | 50 | 50 Salt and pepper
- Bonus: John Henry Brisket Rub
- Bonus: Blackened Mahi Mahi Recipe
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Going back to basics and talking about seasonings. Rod and Chris pick their top 5 seasons that they use on a variety of meats. I know you have your favorites please share your go to BBQ Seasonings.
Our Seasoning Picks:
- John Henry Sugar Maple
- Killer Hogs AP | Boars Night Out White Lightning Double Garlic Butter
- John Henry Pecan Rub
- Charlie Vergos Rendezvous
- Kirkland Sweet Mesquite Seasoning | 50 | 50 Salt and pepper
- Bonus: John Henry Brisket Rub
- Bonus: Blackened Mahi Mahi Recipe
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Tailgating with the F-150 Lightning was a dream but when it comes to the young adults delivering the quality sides to complement the meat buffet... let's just say that failed.
The tech we are planning to use:
- Take advantage of the outlets in your vehicle
- Bring an extension cord
- Sous Vide Reheat is awesome
- Leverage the power Meters in the truck
- Stap or rubber mat anything plugged in
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This week’s episode of BBQandTech brings the audience into a very special planning session. In a few weeks, Chris will be catering a football tailgate with a ton of BBQ using the F150 Lightning.
We take some time to plan out the menu as well as some of the tech capabilities of truck.
We have got all this and more on this episode of BBQandTech.
The tech we are planning to use:
- Sous Vide Machine
- Nuave induction cooker
- Insulated Food Carrier
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Rod's son was off to college and no better send off is a BBQ. Then menu included 2 Briskets, 2 Pork shoulders, 6 racks of ribs, 1 Salmon, Mac and Cheese, Vegan Red Lentil Curry, and Baked Beens, Coleslaw. We tried the Snake River Farms Black Wagyu Brisket and it did not disappoint.
If reheating in a Sous Vide is good enough for Aaron Franklin it is good enough for us. Give a listen to see how it all turned out.
The volume of food required a team effort. The tech we used was simple but life saving
- Sous Vide Machine
- Meater Block
- Insulated Food Carrier
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We kicked this week of talking about Breakfast Fatty's. Chris, as always, wanted to find a way to step up the fatty. Can the eggs be the side dish to the breakfast fatty vs a main ingredient? Can you make a breakfast fatty mini? Why it is important to have a bacon boarder to get a proper fill for your breakfast fatty.
Finally we jumped into what Chris has planned for his 4th of July BBQ celebration.
As always Chris is OVER cooking for his 4th of July celebration. His plans for his meal are:
- Smoked Chicken Sliders w/ Alabama White BBQ Sauce
- Smoked Rib-eye Sliders w/ Au Jus
- Grilled sliders
Since Rod is spending his time in the islands for the 4th of July he is keeping it simple. The plan are steaks, burgers, and sausages on the grill.
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This week’s episode finds Chris recording by himself as Rod is traveling. On this episode, Chris recaps the big 100 chicken quarters cook filled with tips and tricks as well as lessons learned.
Not every BBQ smoke session goes smoothly but they all offer an opportunity to learn and get better.
Tips
- Pad your cook times
- Check probes are securely attached
- Trust your instincts and experience
Tech
Cambro Go Food Warmer
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Not every meal on the smoker needs to be lunch and dinner. Today we talking about Breakfast on the Smoker, specifically the breakfast fatty. Chris has not yet done a Breakfast Fatty and is considering making personal servings.
If nothing else the Breakfast Fatty give you another reason to use your smoker and something super simple to make.
Tips
- Sugar Maple
- Pecan Rub
- Roll the sausage with a rolling pin
- Weave the bacon on Saranwrap
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Well the results are in for the Big Brisket Cookoff. To recap we cooked an American Wagyu Brisket, one from our butcher and one from Costco as our Walmart did not have a brisket. The prices were $240, $150, and $75. Our goal was only if we treated each brisket exactly the same could average people tell the difference?
If we ignore our daughters everyone picket the Snake River Farm, American Wagyu, as the best brisket. The butcher came in a solid second followed by Costco. One thing we found most shocking was the fat texture on the Wagyu compared to the others.
Brisket Sizes
- Snake River Farms 18.7 lbs
- Butcher 20.5 lbs
- Costco 18.82 lbs
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Chris is using rain as an excuse for not making it to the butcher on Memorial day weekend. Forget memorial day let's talk the Brisket Cookfoff. Our plan for next weekend is three briskets Snake River Farms (the gold standard), Butcher (medium quality), Walmart (Lower end but still great quality).
We f
Tips
- Layer Seasonings
- Killer Hogs AP Seasoning (Base Layer)
- Fresh ground black pepper
- BBQ Run Dark and Smoky Flat Iron Pepper Company
- Paprika
- Onion Powder
- Celery Sale
- John Henry Sugar Maple
- Injection
Low Sodium Beef Stock
- Wrap with Beef Tallow
Melted Beef Tallow (Not Smoked)
Cook Temperature 250
Cooking to 200°
Try Penzeys for your seasonings
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Rod has to jump on a flight to France so he called an audible for Chris to handle his Memorial day cook. This highlights your need for a BBQ friend you know and trust. Chris is going down the path of a reverse sear on a Tomahawk steak and he decided to share the methods that work well. Share your Memorial Day with @RodSimmons @BigChrisAshley #MemorialDay22
Does anyone think Chris will get the Stumps Reverse Flow Offset smoker for this cook? While he might not now, I am giving you the 6 month count down.
Tips 1. Reverse Sear the Tomahawk Steak 1. Regular Grill blazing hot 2. Wipe the grates with a lightly oiled paper towel 3. You can rest the meat or not. I am 50:50 but often go directly to grill without resting 2. Use an outdoor griddle like the Blackstone 1. Lay down butter on the griddle and sear in that go quick 3. Cast Iron Skillet for the reverse sear
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Your friend his hosting his annual BBQ. The party will have 100 guests and the Pitmasters are asked to prepare the meats. What do they want the Pitmasters to make?
Well 24 Baby back ribs, 2 pork shoulders, 3 x 15 lb briskets and 70 chicken quarters. Our friend and Backyard Pitmaster Chris Ashley is tasked with delivering the chicken.
Does anyone thing Chris will get the Stumps Reverse Flow Offset smoker for this cook? While he might not now, I am giving you the 6 month count down.
Pick Jaccard 48 Blade Meat Tenderizer
Restaurants suggestions Matros restaurant in multiple cities
minibar by José Andrés in Washington, DC
Tips 1. When catering food constantly think sanitation. (Hands, knives, work surfaces, and cutting boards). 2. Time coordination, ask when they want food served not when people are arriving. 3. Do not over complicate what you are doing. Make all the prep work the same but you can make part BBQ and part Dry rub.
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Chis has been a long time fan and user of the Flameboss but as with many of us learned about BBQ Guru from the legendary series BBQ Pitmasters. Well after deciding to make a change, for the sake of change, he switched to BBQ Guru to see the difference. On this episode he is going to share what he likes and dislikes for each device and if pushed what tech we wants to use to manage the temperature of his pit.
Who has the better app... Listen to the show to find out. Chris used the Flameboss 300 but now that would be the Flamboss 400. He transitioned to the BBQ Guru Ultra Q as he liked the glanceability of it.
Tips 1. You do not need a temperature controller. When you start learn you smoker prior to adding a controller. 2. Make sure you understand what you are getting. You can get something the helps control the temperature, monitor the temperature or both. 3. If you are budget conscious get a controller that just does the temperature then later add a thermometer.
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Season 2 Episode 4 of BBQandTech is ready for you to enjoy. This week's episode has the hosts Rod Simmons and Chris Ashley discussing their favorite BBQ tech gadgets. Smoking BBQ is always fun and challenging and for tech lovers there are many devices that can be used to make the process more precise and connected.
Honorable Mentions BBQ Tech items 1. Heat Resistant Gloves 2. Over Sized Spatula 3. Cheese Melting dome 4. Burger Press
Our Top 5 list of tech items we love when smoking food 5. FOOD WARMER
-
Rod Likes the Thermapen and Chris likes the XXX as their Instant Read Thermometer
-
SpitJack Meet Injector
-
Meater and a Smoke Tube for Pellet Smokers
-
Flameboss Temp Controller
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Maybe pulled pork for a BBQ person is a right of passage. It is the most forgiving cut of meat. We talk about cooking techniques and should you use a butt or shoulder.
We both agree on a number of ideas on smoking an amazing pork shoulder but when it comes to finishing in the oven after wrapping I think that is a bridge too far for Chris
Cinnamon BBQ Sauce link
- SpitJack Meat Injector
- Oxo Good Grip Oil Separator
Tips
- Inject the pork shoulder / butt. Apple juice is a nice option
- Wrap the pork shoulder 170
- Oil Separator
- Get a decent spray bottle 50:50 Apple Juice and Apple Cider Vinegar
- It is ok to finish it in the oven
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We brought in a guest to talk about his experience and why he chose a reverse flow smoker. One of the first challenges we face when deciding we want to BBQ is what smoker to buy and Tony shares his point of view on why chose reverse flow.
We explain the difference between a number of smokers. We talk about the pros and cons. We all know it is a balancing act between end result and effort I am willing to dedicate to the cook process. Rod shares he wants to get a Mill Scale 94 when he re models his backyard. Legend has it Chris would like to upgrade to a Stumps commercial smoker.
Tips
- Fire management - You need at least 1 hour to build a coal bed and get your fire ready. The smoke should resemble a hazy road on a hot summer day
- Learn how to use your smoker with cheap meat so your mistakes don't hurt the pocket so much.
- For reverse flow or offset smokers add a water pan for moisture. Also defuse the heat on offsets smokers with a log.
Also checkout our BBQ and Tech Store
As an Amazon Associate, we earn from qualifying purchases.