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We all want easier, more efficient, more creative ways to make fantastic barbecue while saving money doing it. This list started with an article from friend of the show Meathead — “12 Genius Barbecue and Grilling Hacks to Save You Time and Money” — and I’ve added my own flavor, plus some gems from our live community. None of these should break the bank; most use things you already have around the house.

1. Clean Your Grill Grates with Aluminum Foil — or an OnionSkip the wire-bristle brush (those broken bristles can end up in your food, and that’s genuinely dangerous). Instead, crumple up some aluminum foil, grab it with tongs, and scrape your still-hot grates clean. Even better, my favorite: cut an onion in half and run it across the hot grates. It cleans them, and the onion’s natural juices help keep the grates seasoned. When you’re done, toss that onion into the fire — it’ll make everything smell great.

2. Stoke the Fire with a Hair Dryer (or Better: a Leaf Blower)Fire is oxidation, and a hair dryer is like a bellows on steroids — a constant blast of oxygen that transforms a lame, smoldering pile of coals into a perfect fire in minutes. Now, I’m a guy without a hair dryer, so here’s my substitute: a leaf blower. Mine runs on rechargeable batteries, so no outlet needed, and it pushes even more air than a hair dryer. In a pinch, it revives a struggling fire fast.

3. Use a Charcoal Chimney for Crazy-High-Heat SearingNothing beats a steak seared over a raging hot fire, but heating a whole grill is a waste of time and fuel for one or two steaks. Instead: flip your chimney upside down, fill it one-half to three-quarters with charcoal, and fully preheat the briquettes. Lightly oil your steaks (no more than an inch thick), and — here’s the tidbit I didn’t know — season with salt only, because pepper will burn at these extreme temperatures. Set a small grate on top of the chimney and grill the steaks, moving and flipping about once a minute, until seared and cooked to 130°F for a perfect medium rare.

4. Check Your Propane Level with a Cup of Hot WaterBefore your next gas grill session, make sure you have enough fuel to finish the job. Pour a cup or two of really hot water down the side of the tank, then run your palm from top to bottom. The metal feels hot where the tank is empty and cooler toward the bottom where there’s propane — you’ll even see a condensation line marking the fill level. Pretty ingenious.

5. Turn a Disposable Aluminum Pan into… Almost AnythingThose cheap foil pans are secretly one of the most versatile tools in barbecue:

6. Smoke generator: Add wood chips or pellets to a pan and set it over the burners of a gas grill to add real smoke flavor — addressing the biggest weakness of gas grills.

7. Jalapeño popper rack: Flip the pan upside down and cut a series of 1-inch X’s into the bottom. Set your poppers (or stuffed peppers, stems down) into the slits and cook on the indirect side.

8. Grill topper: Use the perforated pan for small foods like sliced onions, mushrooms, or shrimp that would otherwise fall through the grates.

9. Turn Stems and Stalks into Flavorful SkewersNo skewers on hand? Rosemary stems, lemongrass stalks, or sugar cane will hold your kabobs together and add flavor to the meat and vegetables from the inside out.

10. Grill Fish on a Bed of Citrus (or Coat It in Mayo)Fish is tricky on the grill — sticking is the enemy. Two fixes: lay a single layer of sliced oranges, lemons, or limes on the grate and cook your fish directly on top of the citrus. Or coat the fish with mayonnaise — mayo is mostly oil, has almost no impact on flavor, and does a great job preventing sticking. One of our community members has been using the citrus trick for salmon and confirms it works. A soaked cedar plank works great too.

11. Create a “Secret Sauce” by Doctoring Store-BoughtMaking sauce from scratch takes trial and error. The shortcut: take a bottle of store-bought sauce and add your own touches — fruit juice, jellies or jams, dried spices like smoked paprika or chipotle, coffee, or melted butter for richness. Heat it, let it reduce to the consistency you want, and chill until serving. I’ll share one of my own secrets: I use smoked paprika instead of regular paprika in my rubs for that extra hint of depth. And whatever you concoct — write down the ingredients and quantities so you can recreate it next time.

12. Separate the Raw and the CookedThis one has a food-safety payoff — nobody wants to rush grandma to the emergency room after a cookout. Line a cutting board or sheet pan with foil or plastic wrap, carry your raw, rubbed, or brined food out to the grill on it, then crumple up and trash the dirty liner once the food is on. Now the same clean board is ready to carry the cooked food back inside. One trip, no cross-contamination.

13. No Basting Brush? Use Fresh HerbsTie a few fresh herb sprigs to the handle of a wooden spoon with butcher’s twine and you’ve got an aromatic mop. Rosemary branches work best, but thyme, oregano, and sage are great too. Perfect for your holiday turkey — treat those aromatics like one more ingredient.

14. Double Up Your SkewersWe’ve all been there: you go to flip a kabob and the food just spins on the skewer. The fix is simple — thread a second skewer parallel to the first, and everything holds firmly in place. Skewers also keep small foods from falling through the grates and create built-in individual servings.

15. Turn a Cooler into a WarmerYou cooked that brisket or pork butt to perfection overnight, but guests won’t arrive for hours. Convert a cooler into a warmer: layer towels on the bottom, wrap your meat in a double layer of foil, set it on the towels, and add a top layer of towels before closing the lid. Undisturbed, the meat will stay warm for up to five hours. Don’t chance it, though — insert a probe from a remote or wireless thermometer before closing the lid and make sure the internal temp never dips below the food-safe threshold of 140°F. One of our community members used an Igloo cooler for exactly this and it worked perfectly.

Bonus Hacks from the CommunityOur live chat delivered some extras worth passing along: a fresh storage tote lined with foil and a towel works as a meat warmer; a big Home Depot bucket is perfect for brining a Thanksgiving turkey; save the butcher paper from a brisket wrap — all that absorbed fat makes it an excellent fire starter; and, believe it or not, Doritos are legit flame starters in a pinch.

Got a hack of your own? Come share it in the Backyard Smokemaster Society — my free barbecue community where the conversation keeps going all week long, no distractions, strictly barbecue. And for masterclasses, course videos, and live group calls, check out the Backyard Smokemaster Inner Circle.

This post is based on an episode of the Backyard Smokemaster Barbecue Podcast, live every Wednesday at 6 p.m. Pacific / 8 Central / 9 Eastern. Catch the replay on YouTube or listen on your favorite podcast player.

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Tonight’s topic came from a great article by Bree Via of the Smoke n’ Magic competition BBQ team, published in The Smoke Sheet. She laid out ten big-time mistakes you might be making at the grill, and they’re worth going through one by one — because avoiding these can make a huge difference in your barbecue. These apply whether you’re cooking on a kettle, a pellet grill, an offset, or a gas grill.

Mistake #1: Not Preheating the GrillTossing food onto a cold grill leads to sticking and an uneven sear. You’ll never get those picture-perfect grill marks or that crusty bark starting from a cold grate.

The fix: Let your grill preheat for at least 10 to 15 minutes — treat it like a warm-up stretch. On charcoal, wait until the coals have ashed over gray. On a pellet or gas grill, close the lid and let the temperature stabilize first.

Mistake #2: Cooking at the Wrong TemperatureI was definitely guilty of this when I first started fancying myself a backyard pitmaster: going full blast for everything. What you end up with is food that’s burned on the outside and undercooked on the inside — and once it’s burned, there’s no going back.

The fix: Learn two-zone cooking. Set up a direct (hot) side and an indirect (cool) side — on a charcoal grill, just bank your coals to one side. Use the hot side for searing and the cool side for roasting and finishing. Think of your grill like an oven with a broiler side. Kettles, the PK360, and the Summit Kamado are all great for this, and an accessory like the Slow ‘N Sear makes the setup even easier (with a handy water reservoir for humidity). Master two-zone cooking and your outcomes will improve dramatically.

Mistake #3: Overcooking or Undercooking the MeatGuessing doneness by cutting the meat open? Please don’t. You get dry or unsafe food either way — a wasted effort.

The fix: A meat thermometer is a must-have, starting with a simple instant-read (around $20). Thermometers don’t lie; your gut does. For food-safe temps: chicken to 165°F (pull around 160 and let carryover finish it), ground meats to 160°F, fish to 145°F. And for the low-and-slow cuts, target roughly 195–203°F for brisket, 200–205°F for pulled pork, 195–203°F for ribs, and 175–185°F for chicken thighs.

Mistake #4: Pressing Down on BurgersThat sizzle you hear when you press with the spatula? That’s flavor leaving the building — you’re pushing the juices out.

The fix: Hands off. Flip once, maybe twice, and let the burger do its thing. If you’ve got to have your smash burger, fine — but smash before the crust forms, not after the juices have settled in.

Mistake #5: Lifting the Lid Too OftenOpening the lid every 30 seconds “just to check” dumps heat and stalls the cook — or does the reverse, feeding oxygen to the fire and spiking your temps.

The fix: Set timers on your phone and trust your thermometer. A leave-in or wireless thermometer gives you constant insight without opening anything. If you’re looking, you ain’t cooking.

Mistake #6: Not Cleaning the GratesCooking over last week’s crusty bits causes sticking, off flavors, and grease flare-ups.

The fix: Brush the grates while they’re hot — but skip the wire-bristle brushes. Those bristles break off, end up in food, and can seriously hurt someone. Use a nylon brush, balled-up aluminum foil, or my favorite trick: cut an onion in half and run it across the hot grates. It cleans and seasons them. Bree’s pro tip: oil your grates after cleaning, not before lighting.

Mistake #7: Under-Seasoning the MeatForgetting the salt or relying only on sauce leads to bland meat — and bland meat is sad meat. You’re putting in all that effort managing your fire; don’t put yourself behind the eight ball before you start.

The fix: Season generously before the meat hits the grill — rubs, marinades, finishing sauces. Pro tip: salt early, sauce late. And personally, I believe your barbecue should stand on its own with or without sauce. Sauce should be optional, never mandatory.

Mistake #8: Using Lighter FluidNever, never, ever. Lighter fluid imparts a chemical taste to your food — nobody wants that gasoline-ribs vibe.

The fix: Use a chimney starter. It’s cleaner, faster, and safer. Fill it with unlit coals, light a wax cube, tumbleweed, or crumpled newspaper underneath, and in about 20 minutes your coals are hot and ashed over, ready to pour over the unlit coals in your firebox. Bree’s pro tip: lump charcoal plus starter cubes equals the perfect light-up.

Mistake #9: Saucing Too EarlySugar burns fast. Apply sauce at the start of the cook and you get a bitter glaze and a darker appearance than you wanted.

The fix: If you’re going to sauce, apply it during the final 5 to 10 minutes. For thicker ribs, Bree suggests saucing twice — once with 10 minutes left, and again right before pulling. My preference? Let the guests sauce at the table.

Mistake #10: Ignoring Flare-UpsDon’t just stand there while flames torch your food — burnt outside, raw inside.

The fix: If flames are raging with the lid open, close the lid and cut off the oxygen. Close the intakes too if it’s safe to do so. Keep a spray bottle nearby, move food to the cool zone, and always have a fire extinguisher on hand just in case. Never walk away mid-cook — even “set it and forget it” cookers need you nearby. A flare-up is just your grill’s way of saying, “Hey, I need attention.”

One More Thing: Burp That LidA bonus from our live chat: when your grill is running hot, “burp” the lid — crack it open a little, then a little more, before lifting it all the way. Yank a hot grill wide open and the fireball can take your eyebrows with it.

Avoid these ten mistakes and your cooks will improve immediately. And if you’ve got questions between cooks, don’t go it alone — join the free Backyard Smokemaster Society, where we keep the barbecue conversation going all week long. Want masterclasses and live group hangs? That’s the Backyard Smokemaster Inner Circle.

This post is based on an episode of the Backyard Smokemaster Barbecue Podcast, live every Wednesday at 6 p.m. Pacific / 8 Central / 9 Eastern. Catch the replay on YouTube or listen on your favorite podcast player.

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Some folks — the rank amateurs, as I like to call them — talk about the “end of barbecue season” when the weather turns. Let me tell you: cold weather doesn’t mean an end to your barbecue. In fact, it’s one of the best times to do it. But smoking in the cold requires a different mindset than summertime cooking: more patience, and more prep and planning in advance. Here’s what changes and how to handle it.

How Cold Weather Affects Your SmokerReduced fuel efficiency. More fuel is required to maintain your target temps because your smoker has to work harder to offset heat loss to the cold air around it. Lump charcoal, hardwood splits, and propane all burn faster in the cold, and a pellet grill’s auger will feed pellets far more frequently. Expect to go through 25 to 50 percent more fuel on a really cold day — especially if it’s also windy or damp.

The tip: Stock up on more fuel than you’d normally use for the same cook in warm weather. And keep an eye out for deals — hardware stores run good fuel sales around the barbecue holidays, and right after Christmas into early January you can find serious closeout deals on fuel, grills, and floor-model smokers.

Longer cook times. The colder the environment, the longer it takes your meat to reach temp. Big cuts like brisket and pork butt will stall longer, and bark formation takes more time when chamber temps are low and humidity is high.

The tip: Start earlier than you normally would, and plan for your rest and hold to happen later than you’d expect.

Unstable temperatures. Sudden gusts of wind can cause sharp drops — or spikes, when a gust forces extra oxygen into the firebox. Uninsulated cookers like kettles and drum smokers are most vulnerable, and thin-metal pits are prone to heat loss and big swings. (Side note: if you’re thinking of graduating to an offset smoker, save up for a high-quality one with quarter-inch steel. A cheap, thin-walled offset will give you wild temperature swings and sour you on the whole experience.)

The tip: Use a windbreak — plywood, welding blankets, or a patio wall — and minimize opening the lid. You know the saying: if you’re peeking, you ain’t cooking.

Longer preheat times. It can take double the usual time to get your pit up to temperature in cold conditions, especially thick-walled cookers like offsets and kamados that need time to absorb and retain heat.

The tip: Let your cooker run longer before adding food so you’re working with stable, radiant heat inside the chamber.

Moisture compounds everything. Snow, rain, and even humidity absorb heat, meaning your smoker loses thermal energy faster.

The tip: Keep a cover on your cooker, and consider thermal blankets or insulated wraps — especially for pellet grills and drum smokers.

Gear and Setup Tips for Winter Smoking Position your smoker away from the wind. Wind blowing into the firebox means extra oxygen and potential havoc with your internal temps. * Dress for it. Right clothing, and don’t neglect heat-resistant gloves. * Get your lighting squared away. Winter sunsets come early, and if you’re doing a brisket or pork butt, you will finish in the dark. A good outdoor lighting setup saves the day. * Lean on wireless thermometers. This is where they really earn their keep — they keep you from having to stand outside the whole cook. From my own experience I can recommend the ThermoWorks RFX (my current favorite), Combustion, and the Fireboard Impulse. I own all three; I’m not sponsored by any of them. * Keep the lid closed.* Every peek dumps heat or invites a temperature spike.

The Best Cuts for Cold Weather BarbecueThis might sound counterintuitive, but think about meats with longer cook times — they give you better heat utilization. Brisket, pork butt, beef ribs. Also think one-pan meals and sides: mac and cheese, smoked chili, barbecue baked beans.

Cold Weather Flavor BombsColder months call for heavier rubs and bolder sauces. Some ideas:

• Coffee-based rubs — deep, earthy, slightly bitter; great on brisket, beef ribs, or pork butt. Try espresso powder, dark chili powder, brown sugar, and cumin.
• Chipotle or ancho chili rubs — smoky warmth and depth; great on ribs and chicken thighs, especially with a sweet glaze.
• Mustard-heavy bases — tang and bite that helps meat hold seasoning; a classic binder for pork and turkey.
• Savory herb blends — dried rosemary, thyme, sage, and marjoram shine in cool weather. Salt, pepper, garlic, rosemary, and thyme is killer on smoked turkey, lamb, or prime rib.
• Bold sauces — molasses-based sauces for glazing ribs, spicy apple cider vinegar sauce (an Eastern Carolina twist with chipotle or cayenne) to cut through fatty pork shoulder, bourbon-glazed sauce for wings and ham, or a gochujang barbecue sauce for a sweet-spicy fusion twist on beef short ribs.
• Finishing touches — compound butters with garlic, herbs, or blue cheese on steak or brisket slices; maple syrup glaze on ribs; spicy honey with chili flakes drizzled on chicken or pork.

Cold Weather Food SafetyYou know I’m big on safety. The food danger zone is between 40 and 140 degrees Fahrenheit. Cold food should be kept below 40°F; hot food should be held above 140°F in a warmer, oven, Cambro, or insulated cooler. This matters even more in winter, because your hot food will drop below 140 and into the danger zone much faster than it would in normal conditions. Don’t leave raw meat or cooked food sitting out — hold it properly.

Barbecue Doesn’t Stop — It EvolvesThat’s the big takeaway. Don’t fall prey to the myth of “barbecue season.” The cold actually rewards the low-and-slow cooks — the briskets, the beef ribs, the pork butts — so plan ahead, protect your fire, and get out there and smoke something.

Want to swap cold-weather tips with other backyard pitmasters? Join the Backyard Smokemaster Society — completely free, strictly barbecue, all week long. And when you’re ready for the next level, the Backyard Smokemaster Inner Circle gets you barbecue course videos, archived masterclasses, and live group calls where everyone’s on camera talking barbecue together.

This post is based on Episode 91 of the Backyard Smokemaster Barbecue Podcast, live every Wednesday at 6 p.m. Pacific / 8 Central / 9 Eastern. Catch the replay on YouTube or listen on your favorite podcast player.

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Whether you’re a brand-new pellet grill owner or a seasoned pitmaster, there are a handful of mistakes that can flat-out ruin a cook. The good news? Every one of them has a fix. Here are the five most common pellet grill mistakes I see — and what to do instead.

Mistake #1: Not Preheating the Grill ProperlyThis one isn’t even specific to pellet grills — it holds true no matter what kind of grill or smoker you’re using. Skip the preheat and you start your cook on the wrong foot: inconsistent temperatures, trouble getting a good sear, and — maybe most frustrating of all — extended cook times. We all know the “when will it be done?” question is coming. Start cold and it gets even harder to answer.

Real-life example: put a chicken on before the grill is properly heated, and you’ll end up with uneven coloring — one side paler than the other — and dramatically higher odds of that dreaded rubbery skin. If you’ve been chasing bite-through skin on your wings, this could be part of your problem.

The fix: Give your pellet grill 10 to 15 minutes to stabilize at your desired cooking temperature. If you set the controller to 275°F, don’t throw the meat on the moment it hits 275. Pellet grill temperatures are always fluctuating, and the controller needs time to average things out. This rule applies to kettles, drums, and offsets too: hit your target temp, then let it settle before the meat goes on.

Pro tip: Use a reliable external thermometer clipped at grate level to verify the actual cooking temperature. The built-in thermometer is not telling you the whole story (more on that below).

Mistake #2: Using Low-Quality PelletsNot all pellets are the same — and if you’re new to pellet brands, the instinct to just grab the cheapest bag can cause you a lot of heartache on the back end. Low-quality pellets give you bad flavor, lots of ash, and inconsistent burns. Worst case, pellets clump up or stop burning efficiently in the fire pot, your grill throws the dreaded warning signal and shuts itself down, and your “easy” cook turns into pulling hot grates and a heat deflector to dig unburned pellets out of the fire pot.

Another thing to watch: not every bag is 100% hardwood. Some budget pellets use fillers and oils to keep costs down, and a bag that says “cherry” might only be 20–25% cherry blended with filler wood — and they don’t have to disclose it.

The fix: Stick with reputable brands. Ones I have direct experience with or know well by reputation: Cookin’ Pellets, Bear Mountain, Lumberjack, and Smokin’ Pecan. I’ll be transparent — I have an affiliate relationship with Smokin’ Pecan, but I reviewed them before that relationship existed. Their pellets are made from pecan shells, they gave me a noticeably heavier smoke profile, and I don’t burn through them as fast, which helps offset the higher price. (Code BACKYARDSMOKEMASTER saves you 10% on a first order.)

Bonus tip: Match the pellet wood to your meat — hickory or pecan for ribs, lighter fruit woods like cherry or apple for poultry.

Mistake #3: Relying Too Much on the Built-In ThermometerPellet grills have hot spots and cooler zones, and that built-in probe is usually mounted off to the side — not even directly over the grates. It’s giving you a reading from one spot that can be wildly different from the temperature where your food actually sits.

I get it — the whole attraction of pellet grills is the marriage of barbecue and technology. You punch in a precise number on a digital screen and trust the machine. But that controller reading is only measuring one location.

The fix: Use multiple temperature probes — a couple at grate level plus probes for the internal temp of your meat. A dual-probe digital thermometer like the Fireboard or the ThermoWorks Signals lets you monitor several things at once from one base unit. Wireless thermometers have also come a long way in the last few years — the ThermoWorks RFX is my current go-to, and Fireboard and Combustion also make good ones. And if you own exactly one barbecue accessory, make it an instant-read thermometer. You can get a solid one for around $20, and it takes the guessing out of doneness.

Mistake #4: Ignoring Grease Buildup and Skipping Regular CleaningThis one’s a safety issue. Grease buildup is a significant fire hazard, it produces off-putting flavors, and it messes up the airflow inside your smoker. Grease fires in pellet grills happen far more often than people realize — the marketing sells you “easy,” and we develop a false sense of confidence.

The fix — weekly (or every 1–3 cooks):

• Scrape the grill grates (nylon brush, balled-up foil, or my favorite — half an onion on hot grates, which cleans and seasons them)
• Clean the heat deflector and drip tray (wrapping them in foil makes future cleanups easy)
• Empty the grease bucket, especially after a fatty cook like brisket or pork shoulder
• Vacuum ash out of the fire pot with a shop vac to prevent airflow blockages and ignition problems
• Spot-clean heavy grease splatter inside the lid and body

Monthly (or every 8–10 cooks): Pull all the internal parts and vacuum out the entire grill body, scrub the chimney cap and stack, gently wipe the built-in temperature probe (dirty probes cause false readings), and inspect the hopper — scoop out old pellets and vacuum the dust. If rain sneaks in, moist pellets swell and jam the auger, and there’s no coming back from wet pellets. If you’re not cooking again within a day or two, store pellets in an airtight container instead.

Signs you’re overdue: sudden temperature swings, smoky or bitter flavors, fire going out mid-cook, strange noises, uneven burns, or grease puddling inside.

Mistake #5: Treating It Like a “Set It and Forget It” MachineI’ve been guilty of calling pellet grills set-it-and-forget-it myself. But practically speaking, the only thing a pellet grill truly automates is holding the chamber temperature. It’s not going to flip your food, spritz it, or check it for doneness. The apps and programs are nice, but “barbecue autopilot” isn’t close to being true.

The fix: Use your pellet grill as a tool, not a robot. Watch your smoke levels, monitor your temperatures, and stay engaged with the cook. It’s still barbecue — you’re just using a smarter fire.

Bonus Tip: Don’t Skip the Smoke SettingYour meat takes on most of its smoke flavor early in the cook, when it’s cold — and the lower your temperature, the more smoke your grill produces. At 180°F you’re getting more smoke than at 275°F. One of the genuine advantages of pellet grills is how well they hold those low temperatures, and many have a dedicated “smoke” setting in the 160–180°F range. Use it during the first part of your cook to build a deeper smoke profile. Advanced move: some pellet grills (Yoder, for example) let you run fan-only with a smoke tube for true cold smoking.

Don’t go through your barbecue journey alone. Join the Backyard Smokemaster Society — my free online barbecue community where we keep the conversation going all week long, minus the Facebook noise. Want masterclasses, video lessons, and live barbecue Zoom calls? Step up to the Backyard Smokemaster Inner Circle.

This post is based on Episode 90 of the Backyard Smokemaster Barbecue Podcast, live every Wednesday at 6 p.m. Pacific / 8 Central / 9 Eastern. Catch the replay on YouTube or listen on your favorite podcast player.

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Here’s a truth I learned the hard way: cooking starts before you ever get to the pit. Shopping is a big part of the process, and the quality of the meat you buy plays a huge role in the taste, tenderness, and overall flavor of what ends up on the table.

Let me tell you a quick story. I’ve done a lot of briskets over the years, and I got to a point where I felt like I could handle just about any brisket. So one day I went down to the store and grabbed a choice brisket instead of my usual prime, thinking, “How much difference can it really make? I’m pretty good at this.” I spent well over 12 hours smoking that brisket, let it rest, and sat down to eat. And boy, was I disappointed. The more I ate, the more I realized the difference between choice and prime is real. It has a genuine impact on flavor and tenderness. Lesson learned — and I take it into account every time I buy brisket now.

So let’s break down what to look for at the store, cut by cut.

Brisket Grades: Select vs. Choice vs. Prime vs. WagyuThe grades you’ll commonly find at the store are select, choice, and prime. Here’s how I’d rank them:

Select is acceptable if you have basically no other option. It’s your lowest cost, but it has the least marbling, and it can turn out dry unless you inject or braise it in advance.

Choice is leaner than prime but more widely available. It’s a solid option for practice cooks and casual cooking — and at today’s beef prices (last I looked, prime brisket was running around $5.49 per pound at Costco and Sam’s Club), I have absolutely no problem with anyone who goes with choice.

Prime gives you the best value: solid marbling, great tenderness, and still affordable for backyard cooks.

Then there’s the elephant in the room: Wagyu. Wagyu brisket is luxury barbecue — intense marbling that delivers an ultra-rich, buttery bite. When does it make sense?

• Special occasions and celebrations. When you want to wow your guests: holidays, graduations, anniversaries.
• Competition barbecue. Judges typically only get one or two bites, and that extra richness and tenderness can give you the edge.
• When you’ve mastered prime first. Wagyu is less forgiving with fire management because of all the fat. If you haven’t dialed in your temperatures, you could waste a $200-plus brisket.
• When price isn’t a concern. Wagyu often costs three to five times more than prime. If money’s tight or you’re cooking for a big crowd, those subtle differences get lost.

The bottom line: Wagyu for show, prime for practice, choice for budget.

What Marbling Actually MeansIf you’re new to this, marbling is simply those thin white striations of fat you see running through a brisket or any cut of beef. The more of those fine lines covering the meaty side, the better — because fat equals flavor. During a low and slow cook, that marbling dissolves down into the meat and keeps everything juicy.

Picking a Great Rack of Pork RibsThe same marbling principle applies to ribs. Here’s my checklist:

• Marbling: Look for thin white streaks of fat running through the meat. Avoid big clumps or thick fat caps — they won’t render down well. You want fat evenly laced through the meat, not just sitting on top.
• Meat-to-bone ratio: Aim for meaty ribs with good coverage over the bones. Avoid slabs where bones are showing through — those are called “shiners,” and they don’t make for good eating.
• Uniform shape: A rectangular rack cooks more evenly than one that tapers off. That’s a big reason the St. Louis cut is so popular.
• Color and moisture: Fresh, pinkish-red meat — not pale gray. And avoid slabs sitting in a pool of liquid; they’ve been in the case too long.

Quick rule of thumb: good marbling + plenty of meat coverage + no shiners = ribs that cook up tender, juicy, and competition-worthy.

Chicken Labels: Which Ones Matter for BBQ?Organic means the bird was raised without antibiotics or synthetic feed additives. The taste impact for barbecue is minimal — once you brine, season, and smoke, most people can’t tell the difference. Go organic if health and ethics matter to you, not for flavor.

Air-chilled is the one worth seeking out. Instead of being cooled in a big water bath (the common method in the US), air-chilled birds are chilled individually with cold air. Less excess water means the meat takes on smoke and seasoning better — and the skin crisps up nicer. Any time you want crispy skin (wings, spatchcock chicken), air-chilled is worth the extra money. In my area, Whole Foods is where I see it most often.

Free range, cage-free, pasture-raised — these labels are more about animal welfare and farming practices than barbecue results. You generally won’t notice much difference under low and slow cooking.

And your standard supermarket chicken? It’ll cook up just fine if you prep it right: brine, season, and cook to temperature.

Heritage Pork vs. Grocery Store PorkStandard grocery store pork comes from fast-growing commercial breeds — Yorkshire, Landrace, Duroc crosses. The flavor is mild, so it takes on rubs and smoke well, but the pork flavor doesn’t stand out on its own. It’s widely available and much cheaper.

Heritage pork — Berkshire, Red Wattle, Tamworth — comes from older, traditional breeds with more intramuscular fat, which yields juicier, richer flavor. The meat is darker with a natural sweetness. It costs more, and you’ll usually need a specialty butcher or an online source.

And here’s something that surprised me in my research: the pork at Costco and Sam’s Club is almost always commodity pork from large commercial producers. Even when it’s labeled “all natural” or “no antibiotics,” it’s still not heritage. Costco and Sam’s are awesome for stocking up on pork butts and ribs, but for true heritage pork, look to your local butcher shop, the farmers market, or specialty online retailers like Porter Road, Snake River Farms, or Heritage Foods USA.

When shopping for pulled pork, pick up that shoulder, turn it around to the meaty side, and look for fine white streaks running through the muscle. A modest fat cap (about a quarter inch) is fine — anything thicker and you’re paying for waste you’ll trim off. Remember: marbling equals moisture.

Questions to Ask Your ButcherButcher shops are worth supporting, and getting to know your butcher pays off. A few questions that will get you fresher meat, better marbling, and cuts that never hit the display case:

• “When did this come in?” Freshness matters.
• “Can you show me a more marbled cut?” They often have more in the back and will let you pick.
• “Can you trim this for me?” Silver skin removal, St. Louis-cut ribs — big prep time savings.
• “Do you carry prime, Wagyu, or heritage breeds?” Specialty meats are often kept in the back freezer.
• “What’s coming in next week?” Time your cook around when the best cuts arrive.
• “What’s the best value cut for barbecue right now?”

Most backyard cooks just grab what’s in the case. Start a conversation instead — it makes a difference.

Shop Smart, Cook SmartWhether it’s brisket, ribs, chicken, or pork, the meat aisle is where your cook really begins. Buy in bulk, do your own trimming, freeze and portion — and remember that the grade, the marbling, and the source all show up in the final bite.

Want more insider barbecue strategies like this? Join the Backyard Smokemaster Society — it’s completely free, and it’s a supportive community of backyard pitmasters talking strictly barbecue all week long. Ready to go deeper? Check out the Backyard Smokemaster Inner Circle for masterclasses, video lessons, and live group calls.

This post is based on an episode of the Backyard Smokemaster Barbecue Podcast, live every Wednesday at 6 p.m. Pacific / 8 Central / 9 Eastern. Catch the replay on YouTube or listen on your favorite podcast player.

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When it comes to backyard barbecue, most folks focus on smokers, rubs, and thermometers—but the truth is, your knives matter just as much. A sharp, well-made knife isn’t just a kitchen tool—it’s a game-changer that can elevate your entire BBQ workflow.

Whether you’re trimming brisket, cutting ribs, or chopping veggies for sauces and sides, the right knives will help you work cleaner, faster, and safer. Here are five essential knives every pitmaster should have in their arsenal—plus one bonus that often gets overlooked.

1. The Curved Boning KnifeYour boning knife is the MVP of meat prep. A 6- to 8-inch curved boning knife lets you get around bones and through thick fat with precision. It’s perfect for trimming brisket, ribs, and poultry before the cook.

A pro tip from pitmaster Harry Soo: invest in a pair of no-cut gloves. Boning knives are razor-sharp, and it’s easy to nick yourself when trimming cold brisket or chicken.

Recommended Brands: Shun and Dalstrong both make excellent curved boning knives that stay sharp and feel balanced in the hand.

2. The Brisket Slicer (10-Inch Slicing Knife)You’ve tended your brisket for 12 hours. The bark is perfect. The smoke ring is on point. The last thing you want to do is tear it apart with a dull blade.

A 10-inch slicer—often called a brisket knife—is your best friend here. Its long, narrow blade glides through meat smoothly, delivering even slices without sawing or shredding. And let’s be honest—you’ll look like a pro carving that brisket in front of your guests.

Pro Tip: For the cleanest slices, chill your cooked brisket in the fridge or freezer for about an hour before trimming or slicing.

3. The Chef’s KnifeIf you can only own one knife, make it a chef’s knife. This is your everyday, all-purpose blade—great for chopping veggies, slicing proteins, and handling just about anything that doesn’t require a specialty knife.

Recommended: A Dalstrong 8-inch chef’s knife is a strong choice for both BBQ prep and kitchen cooking.

4. The Meat CleaverWhen it’s time to get serious, reach for the cleaver. This heavyweight blade powers through bones, separates ribs, and crushes garlic with authority. It’s the knife that says you mean business.

Cleavers also make rough chopping large veggies fast and satisfying. And yes—holding one makes you look like a true pitmaster.

5. The Paring KnifeSmall but mighty, the paring knife handles fine, detailed work: trimming fat, prepping garlic, or slicing small fruits and peppers. Its compact size makes it ideal for those times when precision matters more than power.

Don’t underestimate this one—you’ll find yourself using it more than you expect.

Bonus: The Serrated Bread KnifeYou might not think of a bread knife as BBQ gear, but hear me out. Whether it’s slicing through sandwich buns, garlic bread, or the perfect loaf to serve with your ribs, a good serrated knife gives you smooth cuts without tearing.

It’s especially useful when you’re prepping for BBQ sandwiches or serving smoked tri-tip on toasted rolls.

Honorable Mention: Poultry ShearsWhile not technically a knife, heavy-duty poultry shears are essential for spatchcocking chicken and turkey. They’re far more effective than standard kitchen scissors, especially for cutting through backbones.

Keep Your Knives SharpEven the best knives lose their edge. If you’re not comfortable sharpening them yourself, find a local professional—many farmers’ markets or hardware stores (like Ace Hardware) offer affordable sharpening services.

Sharp knives aren’t just safer; they make prep smoother and more enjoyable.

Final ThoughtsHaving the right knives will make you faster, cleaner, and more confident at the cutting board—and that confidence translates straight to your barbecue.

So build your arsenal one piece at a time. Invest in quality, keep them sharp, and treat your knives with respect.

Because a tremendous pitmaster deserves tremendous tools.

Listen to the full episode: “Cut Like A Tremendous Pitmaster – 5 Must-Have Knives” on the Backyard SmokeMaster BBQ Podcast

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Thinking about getting a Weber Kettle or already have one and want to unlock its full potential? You’re in luck! The Weber Kettle is a quintessential barbecue tool, and with the right accessories, you can transform your grilling experience from basic to extraordinary. The host of the Backyard Smoke Master Barbecue podcast, Kenyatta Robinson, recently shared his top picks for essential and game-changing upgrades for the Weber Kettle.

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The Ultimate Guide to Upgrading Your Weber KettleThinking about getting a Weber Kettle or already have one and want to unlock its full potential? You’re in luck! The Weber Kettle is a quintessential barbecue tool, and with the right accessories, you can transform your grilling experience from basic to extraordinary. The host of the Backyard Smoke Master Barbecue podcast, Kenyatta Robinson, recently shared his top picks for essential and game-changing upgrades for the Weber Kettle.

Basic Must-Have Accessories

Before diving into advanced modifications, Kenyatta recommends a few fundamental accessories that every charcoal griller should own.

• Charcoal Baskets: Most Weber Kettles come with two charcoal baskets, which are invaluable for organizing your charcoal and managing temperature control. These baskets give you versatility and help you avoid a “raging hot fire”. If your grill didn’t come with them, or if you’re looking for an upgrade, companies like Kick Ash make high-quality aftermarket baskets designed to maximize airflow.
• Chimney Starter: To get your fire started quickly and cleanly, a chimney starter is a must-have. Using a fire starter, like Royal Oak Tumbleweeds, is a great way to ignite the charcoal without resorting to lighter fluid, which can give your food a “nasty taste”.
• Heat-Resistant Gloves: Safety is paramount when dealing with high temperatures. Good heat-resistant gloves are essential for protecting your hands, whether you’re handling hot grates or moving charcoal.
• Long Tongs: Long tongs are crucial for handling food and stray pieces of charcoal safely. They also have the added benefit of making you look “official” while grilling.
• Instant-Read Thermometer: An instant-read thermometer is vital for ensuring your food is cooked to a safe internal temperature. Kenyatta recommends digital models for a quick and accurate reading.
• A Tool Caddy: Keeping your essential tools organized in a caddy makes it easy to grab everything you need at once.
• An Apron: A good apron is essential for protecting your clothes from grease and splatters.

Game-Changing Mods and Upgrades

Once you have the basics down, these next-level accessories can seriously enhance your Weber Kettle’s capabilities.

• Slow ‘N Sear: This is a charcoal basket with a built-in water reservoir that allows you to cook low and slow, or achieve a high-temperature sear. It’s a “fantastic accessory” that adds incredible versatility to your kettle.
• The Vortex: Shaped like a funnel, the Vortex allows you to concentrate heat in one area for high-temperature searing or to create a two-zone cooking environment. Kenyatta loves using it to make “super crispy wings”.
• Hinged Grates: Upgrading to a hinged grill grate makes it easy to add more fuel or wood chunks without having to remove the entire grate.
• Wireless Thermometers: For next-level temperature monitoring, a wireless thermometer is a great investment. Brands like Thermoworks and Fireboard offer probes that provide accurate internal and ambient temperature readings, which you can monitor from your phone or a separate display.
• Rotisserie Attachment: Weber makes a rotisserie attachment for the Kettle that works exceptionally well for things like chicken.
• Heat Deflectors: Using a heat deflector helps to stabilize temperatures for long, low-and-slow cooks. Weber offers a low and slow kit that includes a ring to contain charcoal and a heat deflector.
• Temperature Control Systems: For the ultimate in hands-off cooking, a temperature control system like the Spider Grills Venom can turn your Kettle into a “computerized” cooker. These systems use a fan to regulate airflow and maintain a set temperature.

DIY Solutions

Many grillers use creative do-it-yourself solutions to get the most out of their Weber Kettle.

• Foil Pans: A simple foil pan can be used as a water pan for adding moisture during long cooks.
• Bricks: You can use bricks to create a wall and divide your charcoal for a two-zone cooking setup, or for an extended low and slow cook.
• Charcoal Storage: A small trash can or a plastic storage container can be used to store open bags of charcoal and protect them from the elements.

Whether you’re a beginner or a seasoned pro, the Weber Kettle’s versatility and the wide range of available accessories make it a fantastic choice for any barbecue enthusiast. By adding a few of these upgrades, you can take your grilling game to a whole new level.

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When it comes to prepping meat for the smoker or grill, pitmasters usually fall into one of three camps: briners, marinaders, or injectors. Each method has its strengths and drawbacks, and the “best” one depends on your goals, the type of meat, and the time you’ve got.

Here’s the breakdown:

• Brining A saltwater solution (sometimes with sugar, herbs, and spices) that boosts moisture and tenderness. Think of it as a hydration boost from the inside out. Perfect for poultry, pork chops, and other cuts prone to drying out. A wet brine works great for turkey or chicken, while a dry brine makes steaks shine. Just remember—brining takes time, usually 4–24 hours.
• Marinades Built on an acidic base like vinegar, citrus, or wine mixed with herbs, oil, and spices. Marinades deliver flavor to the outer surface but don’t penetrate deeply. They’re a great fit for steaks, chicken breasts, or veggies. Just don’t let them sit too long, or the acid can make your meat mushy.
• Injecting This is the fast track for deep flavor and added moisture. Using a needle, you push liquid directly into the meat—broth, melted butter, fruit juice, or custom seasoning blends. It’s ideal for thick cuts like brisket, pork shoulder, or turkey. The downside? It takes the right equipment, and uneven injection can leave hot spots of flavor.

Quick Cheat Sheet

• Thick cut + little time → Inject
• Want juicy turkey or pork butt → Brine
• Need fast surface flavor → Marinade

At the end of the day, all three methods can work. Some pitmasters even combine them—like brining and injecting a Thanksgiving turkey. Personally, I lean toward brining because I like to plan ahead, but if time is short, an injection or marinade still gets the job done.

So what about you? Are you Team Brine, Team Marinade, or Team Inject?

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Barbecue often gets painted as something that’s indulgent, heavy, and far from healthy. But here’s the truth—smoked meat can absolutely be part of a balanced lifestyle. The key is how you approach it. With the right cuts, sides, and habits, you can fuel your body while still enjoying every bite of smoky goodness.

Debunking the Myth: BBQ Can Be HealthyThere’s a popular belief that barbecue is automatically bad for you. That’s simply not true. Smoking meat doesn’t add calories—it adds flavor. The choices you make about what you smoke, what you serve it with, and how much you eat are what matter most.

Choose Leaner Cuts of MeatIf you want to enjoy barbecue and still take care of your body, start with leaner proteins:

• Chicken breast
• Turkey breast
• Pork loin
• Lean cuts of beef (like tri-tip)
• Fish, especially salmon

These cuts deliver plenty of protein to help build and repair muscle without loading up on excess fat. And when you smoke them, you get that deep flavor without adding calories.

Control the IngredientsOne of the biggest advantages of smoking your own food at home is control. You decide what goes into your rubs, sauces, and marinades. Store-bought versions are often packed with sodium and sugar. Instead:

• Make your own rubs to keep salt and sugar levels low
• Try dry brining instead of heavy salting
• Pick or create sauces that focus more on spice and tang than sugar

Think About the SidesBarbecue sides can make or break the meal. Instead of always reaching for mac and cheese or sugar-heavy baked beans, try:

• Grilled or smoked vegetables
• Smoked sweet potatoes
• Green salads or slaws with light dressings
• Whole wheat buns or lettuce wraps instead of white bread

These alternatives let you enjoy a filling plate that doesn’t overload you with empty calories.

Practice Portion ControlIt’s easy to pile your plate high, but you don’t have to eat it all at once. Portion your barbecue, enjoy it, and save the rest for later. Leftovers make excellent high-protein lunches.

Balance BBQ with FitnessEating well is only part of the picture. If you’re pairing barbecue with regular exercise, you’re setting yourself up for success. Strength training and smoked lean meats go hand in hand—protein helps build and repair muscle, and staying active helps balance your calorie intake. Even simple daily walks can make a big difference.

Watch the BeveragesOne of the sneakiest sources of extra calories isn’t the food—it’s the drinks. Sugary sodas, fruit punches, and heavy beers add up fast. Better options include:

• Sparkling water with citrus or berries
• Unsweetened iced tea
• Coconut water
• Light beers or hard seltzers (in moderation)

You can even try juicing fruits and vegetables at home for a refreshing, nutrient-packed drink.

Use Common Sense with Smoke ExposureSome folks worry about carcinogens from smoke. The good news is you can reduce exposure by using modern tools like wireless thermometers so you don’t have to stand over the pit all day. Get in, check your food, and step back. Let the smoker do its job.

The Bottom LineSo—can you love smoked meat and stay healthy? Absolutely. It all comes down to making thoughtful choices: lean cuts of meat, smart sides, portion control, mindful rubs and sauces, healthier drinks, and staying active. Barbecue doesn’t have to be a cheat meal. Done right, it can fuel your lifestyle and keep you on track with your health goals.

Barbecue is about more than just food—it’s about community, creativity, and enjoying life. And with a little balance, it can be part of a long, healthy one.

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Pellet grills have made smoking more accessible than ever—but not all pellets are created equal. If you care about flavor, efficiency, and keeping your smoker running smoothly, it’s time to look deeper than what the label says on the bag.

In this episode of the Backyard SmokeMaster BBQ Podcast, we dug into what makes a good smoking pellet, how to spot the not-so-good ones, and which brands you can actually trust.

Why Pellet Quality MattersSure, you can grab a cheap bag of pellets at your local big-box store, but here’s what most people don’t realize:

• Many “flavored” pellets (cherry, hickory, etc.) only contain a small percentage of that wood
• The rest is often made up of fillers like oak or alder
• Brands usually don’t disclose the exact ratio

So while you think you’re getting 100% applewood, you might only be getting 20% apple and 80% oak.

That can seriously affect both smoke flavor and performance.

What Makes a Pellet Authentic?A high-quality pellet should be:

• Made entirely from the wood listed on the bag (no blends or fillers unless clearly stated)
• Food-safe (never use home-heating pellets)
• Low in moisture and dust
• Burn cleanly and consistently

You want pellets that deliver flavor, efficiency, and low ash output—all signs of quality.

Pitmaster-Proven Pellet Brands to TrustHere are some brands I’ve personally tested or consistently heard good things about:

🔥 Smokin’ Pecan Made from 100% pecan shells * Rich smoke flavor, low ash, long burn * A bit pricier, but worth it ✅ Use code BACKYARDSMOKEMASTER* at checkout to save 10% on your first order

🔥 Royal Oak 100% Charcoal Pellets* New product: 100% compressed charcoal, not wood * Surprisingly rich flavor for a pellet * Ideal for folks who want that charcoal taste in a pellet grill

🔥 Lumber Jack* Uses bark-on hardwood for more smoke intensity * Offers both blended and 100% single-wood options

🔥 CookingPellets.com* Longtime favorite in the BBQ world * Offers pure hickory, cherry, and other trusted varieties

🔥 Bear Mountain* Readily available (Home Depot, online) * Some blends, some pure—but solid reviews across the board

What to Avoid🚫 Pellets labeled “blend” or “competition blend” without details

🚫 Heating pellets (meant for stoves, not food)

🚫 Bargain-brand pellets with no info about wood sources

Also: Low-quality pellets = more ash, which can clog your firepot and trigger malfunctions mid-cook.

Pro Tip: Read the Label & Do a Quick SearchBefore you buy a new brand:

1. Check the label for wood type percentages
2. Avoid vague wording
3. Look up reviews or test results from trusted BBQ sites or YouTube channels

Do Pellet Flavors Really Make a Difference?Short answer: yes—if the pellet is made with 100% of the wood it claims.

The difference between 100% cherry pellets and a cherry/oak blend can be noticeable, especially in lighter meats like chicken or pork.

And if you want to dial in even more smoke? Look for pellets with bark on (like Lumber Jack) or shell-based pellets (like Smokin’ Pecan).

Final ThoughtsA pellet smoker is only as good as what you feed it. Quality pellets mean:

• Better flavor
• Fewer clogs and shutdowns
• Less cleanup
• More consistent cooks

And while they might cost more upfront, good pellets pay for themselves by lasting longer and making your food taste better.

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As spring rolls in, it’s the perfect time to get your grill or smoker cleaned up and ready for action. Whether you’ve been grilling year-round or your equipment has been hibernating through the winter, now is the moment to prep your pit and stock your tools so you’re set for a full season of flavor.

Why Spring Grill Maintenance MattersNeglecting your grill can lead to:

• Off flavors from leftover gunk and grease
• Poor heat and smoke control
• Shortened grill lifespan

Regular maintenance keeps your gear in peak shape and your food tasting just the way it should.

Step-by-Step: How to Revive Your Grill or SmokerWhether you use charcoal, gas, pellet, or offset smokers, here are some universal maintenance steps:

🔧 Basic Cleaning Remove ash, grease, and buildup inside the cooking chamber. * Scrub grates, heat deflectors, and vents—especially the vents for airflow. * Inspect for rust, mold, or wear*, and tighten any loose gaskets.

🛠️ Essential Tools* Bristle-free grill brush (avoid wire bristles!) * Shop vac with ash-safe filter * Plastic putty knife or ash scraper * Microfiber cloths * Mild degreaser or vinegar solution

🔥 Grill-Type Specific TipsPellet Grills

• Vacuum fire pot and inside chamber
• Clean drip tray and grates
• Use plastic tools to avoid scratching

Charcoal Grills

• Use ash shovel and bucket
• Scrub with dish soap and hot water
• Lightly oil grates after cleaning

Gas Grills

• Use pipe cleaners for burner holes
• Spray lid and burners with mild degreaser

Offset Smokers

• Chimney brush for better airflow
• Vinegar spray for exterior
• Re-oil interior with high-smoke point oil

Seasoning Your Grill After CleaningProper seasoning protects against rust and boosts performance.

High-Heat Bake Method (Charcoal, Gas, Offset):

1. Oil the interior with high-smoke point oil (grapeseed, peanut, canola).
2. Heat grill to 400–450°F and hold for 1–2 hours.

Low and Slow (Pellet, Offset):

1. Oil the interior.
2. Heat to 225–275°F and run for 2–3 hours.

Burn-Off + Oil (New Grills or Deep Clean):

1. Burn at 500°F for 30–60 minutes.
2. Cool and apply oil for seasoning.

Must-Have Spring BBQ EssentialsDon’t get caught mid-cook without the basics.

✅ Fuel: Charcoal, pellets, wood chunks

✅ Fire Starters: Quick ignition for consistent heat

✅ Thermometers: Instant-read and wireless models like Thermoworks RFX or FireBoard Pulse

✅ Cutting Tools: Sharp knives and disposable cutting boards

✅ Butcher Paper & Sprayers: For wrapping and moisture control

✅ Cleaning Supplies: Brushes, scrapers, degreasers

Bonus Tip: Light It Up 🔦Planning late cooks? Invest in quality lighting for your grilling area. Outdoor tripod lanterns or portable LED setups make all the difference when you’re grilling past sunset.

Final ThoughtsTaking time now to clean, season, and gear up your grill sets you up for a stress-free and delicious BBQ season. Whether you’re smoking brisket or flipping burgers, a well-maintained grill delivers better results every time.

Affiliate Disclaimer:

Some of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase through them—at no extra cost to you.

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Even the best backyard pitmasters burn a brisket now and then. Whether it’s overcooked beef ribs, underdone chicken, a surprise fireball from your grill lid—or a gear malfunction right in the middle of a long cook—we’ve all been there.

In this episode of the Backyard SmokeMaster BBQ Podcast, we shared some real-life fails (including my own), plus tips for how to bounce back and barbecue smarter next time.

1. The Great Beef Rib FailMy first attempt at beef ribs was a disaster. I followed someone else’s recipe to the letter—ignoring feel, bark, and instinct—and ended up with scorched, tough ribs that nobody wanted to eat…except my sister-in-law, who’s clearly a saint.

Lesson learned:

Don’t cook by temperature alone. Learn to trust your senses: bark texture, probe feel, and aroma. Recipes are a guide, but every smoker is different.

2. Undercooked Chicken HappensJoe from Q Bellies BBQ shared a story about serving chicken to a neighbor, only to realize it was undercooked. It happens, even to pros.

Fix it tip:

Use a reliable instant-read thermometer and aim for 165°F in the thickest part of the chicken. Cook at a higher heat (around 350°F) and always dry the skin beforehand if you want it to crisp up.

3. Over-Salted Ribs & Rub MistakesLayering commercial rubs sounds great until you realize you’ve basically made a salt lick.

How to avoid it:

• Watch the ingredients list—salt is often listed first.
• Go light if you’re stacking rubs.
• Consider building your own rubs so you can control heat and salt levels.

4. Firebox BlowbackOpening a blazing-hot grill too fast can create a mini fireball—ask me how I know. My arm hair didn’t survive.

Pro move:

Always burp your grill when it’s running hot—crack the lid slightly first to let out some heat before fully opening it.

5. When Equipment Lets You DownPellet smoker flame-outs. Wireless thermometer disconnects. Connectivity issues mid-cook. Been there, done that.

Must-haves:

• A backup instant-read thermometer
• A basic charcoal or stick burner that doesn’t rely on electricity
• Heat-resistant gloves for safety
• And a fire extinguisher, especially if you’re cooking on a wooden deck

6. The Wind (or Weather) Wrecks It AllCold or rain might slow you down, but wind is what really wreaks havoc. It can spike or kill temps fast.

How to beat it:

• Rotate your grill away from wind direction
• Use a windbreak or shield
• Insulated blankets can help on some models
• For offset smokers, keep your fire small and steady and adjust your intake/damper carefully

Final Thoughts: Fail ForwardThe real takeaway from every BBQ fail is growth. Learn your equipment. Understand your fuel. Trust your senses. And never be afraid to share your story—because odds are, another pitmaster has made the same mistake.

https://youtube.com/live/9ppLCYpDHM0👥 Want to Level Up Your BBQ Game?Join the Backyard SmokeMaster Society, where we talk gear, recipes, fire management, and all things low & slow. The community’s full of helpful pitmasters who’ve been through every kind of BBQ fail—and come out better for it.

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Barbecue isn’t just about food. It’s about connection. It’s the smell of ribs that takes you back to childhood, or the sizzle of steak on the grill that sets the tone for a perfect evening with your partner.

In this special Valentine’s Day episode of the Backyard SmokeMaster BBQ Podcast, I was joined by my wife, Jeannine, to talk about how BBQ has played a role in our relationship—and how anyone can turn their smoker into a tool for romance. From family traditions to funny mishaps, to full-on date-night meal ideas, this episode was all about love, smoke, and flavor.

Barbecue as a Love LanguageFor us, BBQ has always been more than a weekend hobby—it’s a love language. Whether it’s me trying to impress Jeannine with a new recipe or learning from her dad (a military man and pitmaster in his own right), food has become one of our deepest shared experiences.

We talked about how BBQ brings out the best memories: family reunions, backyard birthdays, and even the tough times—like when her dad dropped off racks of ribs after her mother passed. That’s how BBQ expresses love. It’s thoughtful, it’s time-consuming, and it’s always better when shared.

The BBQ Couple Dynamic: Do We Always Agree?Spoiler alert: we don’t always agree on flavors! I like a bit of heat. Jeannine? Not so much. She’s all about the sweet, smoky side of things—and a sucker for anything pork. Over time, I’ve learned to make two versions of dishes, because that’s love (and because she’s not wrong—sweet pork belly burnt ends are amazing).

But when it comes to resting meat, we’re aligned now. It took some convincing, but Jeannine finally stopped trying to sneak bites before the meat settles. Mostly.

Date Night BBQ Ideas Straight From the EpisodeWe had a lot of fun sharing and reacting to five grilled meal ideas that are perfect for Valentine’s Day—or any romantic dinner:

1. Reverse-Seared Ribeye & Shrimp (Surf & Turf) Main: Ribeye with garlic butter shrimp (or skip the shrimp for shellfish-free) * Sides: Smoked Brussels sprouts, creamy smoked mac and cheese * Drink*: Bold red wine (Cabernet)

2. Smoked Short Ribs with Wine Reduction Main: Short ribs glazed with red wine reduction * Sides: Garlic mashed potatoes, honey-glazed carrots * Drink*: Malbec or Zinfandel

3. Sweet & Spicy BBQ Taco Night Main: Pork belly burnt ends or grilled skirt steak tacos * Sides: Grilled street corn, smoky crema * Drink: Spicy margaritas or smoky mezcal cocktails 💬 Jeannine’s favorite of the night*

4. Barbecue Breakfast for Dinner Main: Smoked brisket hash with fried eggs * Sides: Maple-glazed bacon, grilled peaches * Drink*: Vanilla bourbon coffee or mimosas

5. Cheesy Smokehouse Fondue Night Main: Sausage, brisket bites, and grilled veggies dipped in beer cheese fondue * Sides: Smoked pretzel bites, apple slices * Drink*: Craft beer or smoky bourbon cocktails

Wrapping It Up: BBQ Is More Than a MealWhether it’s a brisket hash brunch or a steak taco night, BBQ has the power to bring people together and create lasting memories. Use it as an opportunity to cook with your partner, try something new, or revisit a family tradition.

And remember—when you cook from the heart, you don’t need a holiday to make it special.

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If you’ve been holding things down in your backyard and wondering what it’s like to step onto the competition BBQ scene, this article is your starting point. I recently had a great conversation with Jared Linnell—a newer competitor with a ton of insight—about what it takes to get involved, how to prep, and what to expect.

Whether you’re just curious or seriously considering throwing your hat in the ring, here’s what you need to know.

Why Compete in BBQ?Jared put it best: he was already competing with himself every time he fired up the grill. But once a friend invited him to join a team for a Kansas City Barbeque Society (KCBS) event, he jumped in—and he’s been hooked ever since.

For many, competition BBQ is the next natural step. It’s a chance to test your skills, learn from others, and challenge yourself in a whole new way.

What Is KCBS and How Does It Work?KCBS (Kansas City Barbeque Society) is the most recognized competition BBQ organization in the U.S. They host both Master Series and Backyard Series contests.

• Backyard Series: Typically includes ribs and chicken only
• Master Series: Adds pork and brisket into the mix

Judges score each category based on appearance, taste, and tenderness, with taste carrying the most weight.

👉 Learn more at kcbs.us

Tips for First-Timers1. Take a Judging or Cooking Class

If you can find a KCBS judging class near you—jump on it. Understanding what judges are looking for gives you a serious edge.

2. Start Local

Local BBQ events or backyard competitions are a great way to ease into it. No need to go big on your first try.

3. Build a Trustworthy Team

If you’re competing with others, make sure they’re people you actually like being around. You’ll be spending long hours together under pressure. Communication and positive vibes are key.

What Gear Do You Need?You don’t need the fanciest setup to start competing. Jared and his team use a mix of Weber kettles, barrel smokers, and basic accessories like:

• Disposable cutting boards & trays
• Wire cooling racks
• Brining tools & meat injectors
• Thermometers and probes
• Electric carving knives for consistent slices

Also, lots of folks now run pellet grills at comps using battery packs or RV hookups.

What Are Judges Looking For?Here’s a breakdown:

• Chicken: Judges expect “bite-through” skin. When they bite, the skin should stay attached to the meat—not pull off.
• Ribs: A clean bite is key—tender but not fall-off-the-bone.
• Brisket: They’re usually judging the flat (not the point), with emphasis on tenderness and taste—not so much the bark or smoke ring.

Fun fact: Jared once added a cherry glaze that threw the judges off, even though it wasn’t “bad.” So keep your flavor profiles simple and predictable—judges aren’t looking for surprises.

Planning, Prep & Time ManagementPrep starts days before the event:

• Meat selection: Choose quality—many use Wagyu or prime cuts.
• Trimming & marinating: Can be done ahead of time, then vacuum-sealed.
• Turn-in boxes: Presentation matters. You’ll use garnish like kale to build your box.

On comp day, time management is everything. Turn-ins are typically scheduled hourly, and things move FAST. Stick to a timeline, communicate with your team, and have a plan for holding food if it’s done early.

Is It Worth It?Absolutely. Jared admits he was nervous at first, but once he heard his name called for placing in a category—it was all worth it. Whether it’s a small local contest or a KCBS-sanctioned event, the camaraderie, fun, and challenge are what keep people coming back.

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If you’re into barbecue and looking for an easier way to go low and slow without giving up real charcoal flavor, gravity smokers might be worth a serious look.

I recently had the chance to cook on a Masterbuilt Gravity Series smoker while visiting Joe Silva of Q Bellies BBQ in Southern California. After seeing one in action—and tasting the results—I was pretty impressed. So let’s break down what gravity smokers are all about and whether one could be right for you.

What Is a Gravity Smoker?A gravity smoker is kind of like the lovechild of a pellet grill and a traditional charcoal smoker. You get the “set it and forget it” convenience thanks to electronic temperature controls, but you’re still cooking with real charcoal—and optionally wood chunks—for that classic BBQ flavor.

Here’s how it works:

• A fan regulates airflow and temperature, just like in a pellet smoker.
• You load lump or briquette charcoal into a vertical hopper.
• Gravity feeds the charcoal down into a firebox as it burns.

Why Pitmasters Are Taking a Closer LookHere are some of the biggest benefits I saw firsthand while cooking on Joe’s Masterbuilt 1150:

1. Precise Temperature Control

Set your temp digitally and let the smoker do the work. It maintains a steady heat for hours—perfect for long brisket or pork shoulder cooks.

2. Charcoal Flavor (Without the Babysitting)

Unlike pellet grills, which are great but sometimes lacking in smoke punch, gravity smokers give you real charcoal flavor. Add in wood chunks and you’re getting some seriously rich, traditional smoke.

3. Long Burn TimesJoe ran his smoker for over 10 hours using just a bag and a half of lump charcoal, plus a few wood chunks. That’s great fuel efficiency for a long cook with minimal babysitting.

4. Wide Temperature Range

Gravity smokers can go from as low as 225°F for slow smoking all the way up to 700°F for searing. That means you can smoke brisket, grill burgers, or even reverse-sear a steak all on the same cooker.

5. Versatility and Add-onsSome models even support accessories like griddles for more cooking options. Whether you’re doing delicate fish or searing a tomahawk ribeye, a gravity smoker can handle it.

Things to Keep in Mind

💵 CostThey’re more expensive than your standard kettle or bullet smoker. Masterbuilt’s models start around $700 and go up to $1,500. That’s still far below some of the high-end pellet or offset smokers, though.

🔌 Tech-Heavy

While the tech makes things easier, you are relying on electronic components. If you’re a tech-averse BBQ purist, that might be something to consider.

🔧 Learning Curve

Even though it’s mostly automated, it’s worth learning how charcoal reacts to different airflow and how lump vs. briquettes perform.

Brands to Check Out

✅ MasterbuiltArguably the most popular brand in the gravity game. Their Gravity Series 1150 offers 1150 square inches of cooking space and hits temps up to 700°F. Joe Silva swears by his.

✅ Char-GrillerAnother budget-friendly option, though some users feel Masterbuilt has the edge in build quality. (Interesting note: both brands are under the same parent company.)

💸 Myron Mixon SmokersThese are high-end, competition-grade gravity smokers—starting around $5,000 and going up from there. Overkill for most backyard cooks, but great for catering or serious BBQ business setups.

Final Thoughts: Is It Worth Switching?

If you’re someone who:

• Loves the flavor of real charcoal
• Wants the ease of a pellet smoker
• Prefers not to babysit your cook for hours
• Likes the idea of searing and smoking on one unit

…then a gravity smoker might be just what your backyard needs.

It’s not replacing your offset or kettle, but it could definitely earn a regular spot in your BBQ rotation.

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The world of barbecue is buzzing with talk of AI-powered grills, and I’ve got some thoughts to share. Buckle up, because we’re about to dive into the debate of tradition versus technology in the realm of smoked meats.

The Rise of AI in Barbecue: Friend or Foe?Recently, I stumbled upon an article about a company called Brisk It that’s launching a new AI-infused pellet grill for just $399. Now, I know what you’re thinking – “Kenyatta, have you lost your mind? AI and barbecue don’t mix!” But hear me out, because this trend might be more significant than we think.

What’s the Deal with AI Grills?This new grill, dubbed the Zelos 450, comes equipped with something called the Vera AI cooking platform. According to the company, Vera can do everything from creating recipes to controlling the entire cooking process. They’re marketing it as a way to “set it and forget it” while still getting that authentic barbecue flavor.

Now, I’m not saying I’m ready to trade in my trusty offset for one of these newfangled contraptions, but it’s got me thinking about the future of our beloved craft.

The Pros and Cons of AI BarbecueLet’s break down the potential benefits and drawbacks of bringing artificial intelligence into our pits:

Potential Pros: Accessibility: It might make barbecue less intimidating for newcomers * Consistency: AI could help maintain steady temperatures * Convenience:* For busy folks who still want that smoky flavor

Potential Cons: Loss of Craft: It might take away the hands-on experience we love * Oversimplification: Barbecue is an art, not just a science * Lack of Personal Touch:* Every pitmaster has their own style that AI can’t replicate

The Heart of Barbecue: More Than Just TechnologyBarbecue is about more than just the end result. It’s about the process, the patience, and the pride that comes from crafting something with your own two hands. Can AI really capture the essence of what makes barbecue special?

When I think about my journey in barbecue, it’s the mistakes, the triumphs, and everything in between that have made me the pitmaster I am today. There’s something deeply satisfying about managing a fire, adjusting your technique based on feel, and creating something truly unique.

Finding the Balance: Technology as a Tool, Not a ReplacementNow, I’m not completely against technology in barbecue. I use digital thermometers and have even dabbled with Wi-Fi-enabled smokers. But there’s a big difference between using tech as a tool and letting it take over the entire process.

The Role of Technology in Modern BarbecueI believe the sweet spot lies in using technology to enhance our skills, not replace them. For example, the Masterbuilt Gravity Series 1150 is a great example of blending traditional charcoal flavor with modern convenience. It gives you the best of both worlds – the authentic taste we love with some helpful tech features.

The Future of Barbecue: Embracing Innovation While Honoring TraditionAs we move forward, it’s crucial that we don’t lose sight of what makes barbecue special. The community, the creativity, and the connection to our food are all essential elements that no AI can replicate.

Advice for the Next Generation of PitmastersTo the newcomers out there who might be tempted by the allure of AI grills, I say this: start with the basics. Learn to manage a fire, understand your meat, and develop your palate. These skills will serve you well, regardless of what technology comes along.

And to my seasoned pitmasters, let’s stay open-minded but critical. We can embrace helpful innovations without losing the soul of what we do.

Wrapping It Up: The Human Touch in a High-Tech WorldAt the end of the day, barbecue is about bringing people together. It’s about the stories we share, the techniques we pass down, and the memories we create around the pit. No AI can replace the joy of seeing your friends and family dig into a perfectly smoked brisket that you’ve poured your heart and soul into.

So, while the world of barbecue might be changing, the essence of what makes it special remains the same. It’s up to us to keep that flame burning bright, whether we’re cooking on a high-tech pellet grill or a good old-fashioned offset smoker.

What are your thoughts on AI in barbecue? Are you ready to embrace the future, or are you sticking to tradition? Let me know in the comments below, and let’s keep this conversation going. After all, that’s what the barbecue community is all about!

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Alright, fellow barbecue enthusiasts, gather ’round the pit because we’re about to dive into some seriously juicy knowledge that’ll take your grilling game to the next level. I recently had the pleasure of chatting with none other than Meathead, a living Barbecue Hall of Famer, about his new book “The Meathead Method.” This conversation was hotter than a freshly stoked smoker, and I’m excited to share some of the fantastic insights we uncovered.

The Science Behind the SearOne of the things I love most about Meathead’s approach is how he marries the art of barbecue with cold, hard science. He’s not just throwing techniques at us off the top of his dome; he’s explaining why certain methods work better than others.

Take the reverse sear method, for example. Instead of slapping that steak directly onto a blazing hot grill, Meathead suggests starting it on the cooler side of your grill. Why? Because this gentle warming allows the meat to reach an even temperature throughout before you give it that final sear. The result? A perfectly cooked steak with a mouthwatering crust.

Debunking Barbecue MythsMeathead challenges some long-held barbecue beliefs:

1. Soaking Wood Chips: A Steamy MistakeYou know how we’ve all been told to soak our wood chips before tossing them on the grill? Meathead explains that wood doesn’t actually absorb much water, even after hours of soaking. When you put those “soaked” chips on the fire, you’re just creating steam, not smoke. And steam doesn’t add flavor – it just lowers your grill temperature.

2. The Truth About Fat CapsHere’s another shocker: that thick layer of fat on your brisket? It’s not doing what you think it is. Contrary to popular belief, that fat doesn’t “melt into” the meat. Meathead suggests trimming it down to about a quarter inch. This way, you’ll get better bark formation and more flavor from your rub.

3. The Beer Can Chicken MythAccording to Meathead, that beer can isn’t doing much for your chicken other than making it look cool. The beer doesn’t reach a high enough temperature to create steam, and even if it did, that steam wouldn’t penetrate far into the meat. Instead, try spatchcocking your bird for more even cooking and better skin.

The Power of Temperature ControlIf there’s one thing Meathead hammered home, it’s the importance of temperature control. Whether you’re cooking on a traditional charcoal grill or a high-tech pellet smoker, knowing and controlling your temperatures is key to barbecue success.

He’s a big fan of digital thermometers, and for good reason. Gone are the days of poking and prodding your meat, trying to guess if it’s done. With a good digital thermometer, you can nail that perfect medium-rare steak or ensure your chicken is safe to eat without turning it into shoe leather.

Embracing New TechnologiesSpeaking of technology, Meathead’s not afraid to embrace the new kids on the block. He sang the praises of pellet grills, highlighting their ease of use and consistent temperatures. These grills might not give you that intense smoke flavor of a traditional offset smoker, but they offer incredible convenience and precision.

“It’s more science than it was art,” Meathead said, describing the evolution of barbecue techniques.

With tools like wireless thermometers and smartphone-controlled grills, we can focus more on perfecting our recipes and less on babysitting the fire.

The Bottom LineAt the end of the day, barbecue is about more than just following a set of rules. It’s about understanding the principles behind great cooking and using that knowledge to create something delicious. Whether you’re a weekend warrior or a competition pitmaster, there’s always something new to learn.

So fire up those grills, grab a copy of “The Meathead Method,” and let’s start cooking smarter. Remember, the best barbecue isn’t just about tradition – it’s about blending the wisdom of the past with the innovations of the present. Now, if you’ll excuse me, I’ve got a brisket to trim and a myth to bust.

Happy grilling, everyone!

🔒 Affiliate Disclosure

Some of the links on this site are affiliate links, which means I may earn a small commission if you make a purchase through them — at no extra cost to you. I only recommend products and services I personally use and believe will bring value to the Backyard SmokeMaster BBQ community.

Thank you for supporting the work that goes into creating helpful barbecue content and keeping this site running!

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Are you ready to take your backyard barbecue game to the next level? Let’s dive into the sizzling world of grills and smokers, exploring the pros and cons of different types to help you find your perfect match.

Pellet Grills: The Tech-Savvy ChoiceFirst up, we’ve got pellet grills. These bad boys have been gaining popularity faster than a wildfire, and for good reason.

Pros:

• Easy to use – it’s the closest thing to “set it and forget it” in the barbecue world
• Consistent temperature control
• Versatile – can grill, smoke, and even bake
• Good smoke flavor (though not as intense as other methods)

Cons:

• More expensive than traditional grills
• Dependent on electricity
• Limited high-temperature searing capabilities

Charcoal Grills: The Classic ContenderNow, let’s talk about the OG of backyard cooking – the charcoal grill. There’s a reason these have been around since your grandpa’s time.

Pros:

• Affordable entry point
• Great smoky flavor
• Versatile – can do high-heat searing and low-and-slow cooking
• Portable options available

Cons:

• Requires more skill to control temperature
• Longer heat-up time
• Messier clean-up

Drum Smokers: The Underrated GemDrum smokers, also known as UDS (Ugly Drum Smokers), are the unsung heroes of the barbecue world.

Pros:

• Excellent heat retention and efficiency
• Easy to use once you get the hang of it
• Can produce great char-grilled flavor
• Often more affordable than fancy smokers

Cons:

• Limited access to fuel during cooking
• Basic design may lack some features

Ceramic Grills: The Jack of All TradesCeramic grills, like the Big Green Egg or Kamado Joe, are the Swiss Army knives of the barbecue world.

Pros:

• Excellent heat retention and fuel efficiency
• Versatile – can grill, smoke, and even bake
• Long-lasting and durable

Cons:

• Higher price point
• Heavy and not portable
• Steep learning curve for temperature control

Offset Smokers: The Barbecue Boss’s ChoiceLast but not least, we’ve got offset smokers. These are the big leagues, folks.

Pros:

• Authentic, strong smoky flavor
• Large capacity for cooking big cuts or multiple items
• Durable and long-lasting when well-built

Cons:

• Steep learning curve
• Requires constant monitoring and fuel management
• Can be expensive for quality models
• Takes up a lot of space

Choosing Your Perfect MatchSo, which one’s right for you? Well, it depends on a few factors:

• Your experience level: If you’re new to barbecue, a pellet grill or a good old kettle might be your best bet. If you’re ready for a challenge, an offset smoker could be calling your name.
• Available space: Got a big backyard? The world’s your oyster. Working with a small patio? Stick to more compact options like a kettle or ceramic grill.
• Cooking style: Love the idea of tending a fire all day? Offset smoker it is. Want to set it and forget it? Pellet grill all the way.
• Budget: Remember, you often get what you pay for in the barbecue world. Invest in quality, but don’t feel like you need to break the bank to get started.

Remember, there’s no “perfect” grill or smoker – it’s all about finding the one that fits your style and needs. And hey, who says you can’t have more than one? In the barbecue world, there’s always room for another cooker in the backyard.

So, fire up those grills, load up those smokers, and let’s get cooking! Your backyard barbecue adventure awaits.

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Are you tired of playing the guessing game with your barbecue? Well, let me tell you, choosing the right wireless thermometer can make all the difference in your backyard cooking adventures. As someone who’s been around the barbecue block a few times, I’ve had my fair share of experiences with various wireless thermometers, and I’m here to share some insights to help you make the best choice for your needs.

Why Wireless Thermometers MatterBefore we dive into the nitty-gritty, let’s talk about why wireless thermometers are such a game-changer for us barbecue enthusiasts. These nifty devices allow us to monitor our meat’s internal temperature and the ambient temperature of our cooking chamber without constantly lifting the lid and losing precious heat. It’s like having a BBQ superpower!

Key Features to ConsiderWhen you’re in the market for a wireless thermometer, there are a few crucial factors to keep in mind:

1. Connectivity and RangeOne of the most important aspects of a wireless thermometer is, well, its wireless capabilities. Look for thermometers that offer reliable connectivity and a decent range. Some newer models, like the Fireboard Pulse, boast both Bluetooth and long-range connectivity options, allowing you to keep an eye on your cook even when you’re not right next to the grill.

2. Battery LifeThere’s nothing worse than having your thermometer die in the middle of a long cook. Opt for a model with impressive battery life. For instance, the ThermoWorks RFX advertises a whopping 50 hours on a 10-minute charge. Now that’s what I call staying power!

3. Probe DesignThe size and shape of the probe matter more than you might think. A well-designed probe, like the hexagonal chisel tip on the Fireboard Pulse, can make insertion easier and minimize the hole left in your meat. This means less juice loss and a better overall result.

4. Temperature RangeMake sure your chosen thermometer can handle the heat (and the cold). A good wireless thermometer should be able to measure a wide range of temperatures, from low and slow smoking to high-heat searing.

5. App InterfaceIn my experience, a user-friendly app can make or break your wireless thermometer experience. Look for thermometers with well-designed apps that offer clear readings and useful features like temperature alerts and cooking graphs.

My Top PicksAfter trying out various models over the years, here are a few that have stood out to me (in no particular order):

1. CombustionThis has been my go-to for a while now. It offers consistent connectivity and a solid app experience. Plus, its slimmer probe design means less meat damage.

2. Fireboard PulseI’m excited about this new addition to my collection. With its dual connectivity options and quick charging time, it’s promising to be a strong contender.

3. ThermoWorks RFXThe specs are impressive. With its long battery life and ThermoWorks’ reputation for quality, it’s definitely one to watch.

Tips for Using Wireless Thermometers Fully charge before use, especially for long cooks. * Don’t insert the probe too early in long cooks like brisket. Wait until after the meat has taken on its smoke flavor. * Clean your probes after each use. I like to use small wipes for quick and easy cleaning. * Be strategic with placement*. Make sure you’re measuring the thickest part of the meat for accurate readings.

The Future of BBQ TechAs we look ahead, it’s exciting to think about how technology might further revolutionize our barbecue game. We’re already seeing advancements like solar-powered grills, and I wouldn’t be surprised if AI-integrated smokers become a reality in the near future. Imagine being able to simply tell your smoker what you’re cooking, and having it automatically adjust temperatures and cooking times!

Remember, at the end of the day, the best wireless thermometer is the one that works reliably for you and your cooking style. Don’t be afraid to experiment with different models until you find your perfect match. And hey, if you want to geek out about barbecue tech or share your experiences, come join us in the Backyard Smokemaster Society. We’re always fired up to talk about the latest and greatest in BBQ gear!

Mastering Backyard Barbecue with the Perfect Wireless ThermometerClick here to receive a free pocket guide that will help you choose the best wireless thermometer for your needs!

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Some of the links on this site are affiliate links, which means I may earn a small commission if you make a purchase through them — at no extra cost to you. I only recommend products and services I personally use and believe will bring value to the Backyard SmokeMaster BBQ community.

Thank you for supporting the work that goes into creating helpful barbecue content and keeping this site running!

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Elevate Your Turkey Game: Insider Secrets for Smoked Thanksgiving PerfectionAs Thanksgiving approaches, it’s time to start planning your holiday feast. For us backyard pitmasters, that means figuring out how to smoke the perfect turkey. Whether you’re a seasoned pro or trying it for the first time, I’ve got some tips and tricks to help you create a mouthwatering bird that’ll have your guests coming back for seconds.

Choosing Your TurkeyFirst things first, let’s talk turkey selection. While some folks swear by fancy mail-order birds, I’ve found that a good old supermarket turkey can turn out just as delicious. The key is to choose the right size. I recommend sticking to a 10-12 pound bird, maybe up to 14 pounds max. Anything larger can be tricky to cook evenly.

If you’re feeding a crowd, consider smoking two smaller turkeys instead of one massive bird. You’ll have better control over the cooking process and end up with more delicious results.

Prepping Your BirdOnce you’ve got your turkey, it’s time to prep. Here’s where you can really elevate your game:

1. BriningBrining is a game-changer for turkey. It helps keep the meat moist and adds flavor. Aim to brine your bird for 12-24 hours, starting about two days before you plan to cook. Just remember, if your turkey is pre-injected (check the label), you’ll want to go easy on the salt in your brine.

2. SeasoningWhile traditional herbs like rosemary and thyme are great, don’t be afraid to mix it up. One of my favorite approaches is to use a Cajun-style seasoning. It adds a kick that really complements the turkey without overpowering it.

3. To Spatchcock or Not to SpatchcockSpatchcocking (butterflying) your turkey can lead to more even cooking. However, if you’re a traditionalist who loves the look of a whole bird on the table, that works too. Just be prepared for a bit longer cooking time.

Smoking Your TurkeyNow for the main event – smoking that bird to perfection.

Temperature ControlI like to smoke my turkeys at a slightly higher temp than you might use for other meats. Aim for around 275-300°F. This helps crisp up the skin while keeping the meat juicy.

Wood ChoiceFor turkey, I prefer fruitwoods like apple or cherry. They impart a subtle sweetness that complements the bird without overwhelming it.

Time and DonenessPlan on about 30 minutes per pound at 275°F. Always use a meat thermometer to check for doneness – you’re looking for 165°F in the thickest part of the thigh.

Don’t Forget the Sides!While the turkey is the star, don’t neglect your sides. Smoked mac and cheese, grilled vegetables, or even a smoked stuffing can take your Thanksgiving spread to the next level.

Final ThoughtsRemember, practice makes perfect. If you’re new to smoking turkey, consider doing a test run before the big day. And don’t be afraid to experiment with different seasonings or techniques – that’s half the fun of barbecue!

Smoking a turkey for Thanksgiving is more than just cooking a meal – it’s creating an experience your family and friends will remember. So fire up that smoker, grab your favorite seasonings, and get ready to make this Thanksgiving one for the books.

Happy smoking, and remember – keep that smoke rolling!

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Barbecue is more than just food—it’s a way to connect, to celebrate, and to create lasting memories. In this special episode of the Backyard SmokeMaster BBQ Podcast, I opened up about the unexpected passing of my father and how barbecue played a role in bringing our family together over the years. This blog post is a reflection on that conversation and the importance of food in building traditions, honoring loved ones, and keeping memories alive.

The Heart of Family GatheringsMy father, known affectionately as E.J., was the heart of our family gatherings. Whether it was a random Tuesday or a big holiday like the Fourth of July, our home was always a welcoming place for family and friends. And at the center of it all was food. Barbecue, in particular, was something that signified togetherness, even though my dad wasn’t exactly a pitmaster.

Growing up, I always knew that certain holidays meant my dad would be outside grilling. He didn’t fuss over rubs or intricate smoking techniques—he kept it simple. Burgers, hot dogs, hot links, and occasionally some ribs. There were no thermometers involved, no meticulous fire management. But none of that mattered. The most important thing was that everyone was together, enjoying food, laughing, and making memories.

Learning the CraftAs I grew older and became more passionate about barbecue, I started to realize that my dad’s approach to cooking on the grill wasn’t exactly what you’d call ‘technical.’ But what he lacked in precision, he made up for in heart. And that’s something I try to carry with me every time I fire up my smoker.

When I started to refine my skills and take barbecue more seriously, my dad became one of my biggest fans. He especially loved my spicy grilled shrimp, jerk chicken, and ribs. Every time I cooked for him, he would rave about how good it was, and that’s something that will always stay with me. Knowing that I could bring him joy through something I was passionate about meant the world to me.

Keeping the Tradition AliveNow that my dad is gone, I realize that barbecue is more than just a skill or a hobby—it’s a way of keeping his spirit alive. Every time I light up the grill, I think about him standing outside, flipping burgers, and welcoming everyone with open arms. I think about the warmth, the laughter, and the feeling of home that he created. That’s what barbecue is really about.

For those of us who love barbecue, we know that it’s never just about the food. It’s about who we share it with. It’s about passing down recipes, sharing meals, and continuing traditions. So if you’ve ever lost someone who meant the world to you, I encourage you to find a way to honor them through the things they loved. Whether that’s cooking their favorite meal, playing their favorite song, or just taking a moment to remember them.

Join the BBQ CommunityOne of the things I love most about barbecue is the community. It’s a culture built on sharing, learning, and bringing people together. That’s why I created the Backyard SmokeMaster Society—a place where BBQ lovers can connect, swap recipes, and inspire each other to keep the flame alive.

If you’re passionate about barbecue and want to be part of a welcoming, supportive community, I invite you to join us! Sign up today at https://backyardsmokemaster.com/society and become part of a family that shares your love for great barbecue and meaningful traditions.

Final ThoughtsLosing a loved one is never easy, but finding ways to keep their memory alive makes a difference. For me, that means keeping the barbecue going, sharing good food with family and friends, and remembering my dad with every meal cooked over fire and smoke.

If you have special memories of barbecuing with your loved ones, I’d love to hear about them. Drop a comment below or join the conversation in the Backyard SmokeMaster Society. Let’s continue to celebrate those we’ve lost by doing what they loved—gathering, cooking, and making memories that last a lifetime.

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Get ready to spice up your Oktoberfest celebrations with a mouthwatering twist on traditional German fare! In this episode of the Backyard Smokemaster Barbecue Podcast, I’m joined by my lovely wife Jeannine as we explore how to elevate your Oktoberfest experience with some seriously delicious barbecue.

We’re diving into two main areas that’ll make your taste buds dance:

• Meats that become incredibly tender when braised in beer
• A variety of German sausages perfect for grilling

You’ll discover how to transform tough cuts like beef short ribs, pork shoulder, and oxtails into succulent, fall-off-the-bone delicacies using the magic of beer braising. Plus, we’ll guide you through a tantalizing array of German sausages, from the classic bratwurst to some lesser-known varieties that’ll impress your guests.

Key Takeaways:* Learn which cuts of meat are ideal for beer braising * Discover the perfect internal temperature for cooking sausages * Explore different grilling techniques for various types of sausages * Find out why sauerkraut is a must-have side dish for your Oktoberfest spread

Sausage Spotlight: Bratwurst: The crowd-pleasing classic * Weisswurst: A delicate Bavarian breakfast sausage * Nürnberger Rostbratwurst: Small, flavorful sausages perfect for grilling * Landjäger*: A dried sausage that’s great for snacking

We even touch on the controversial topic of blood sausage – will we dare to try it? You’ll have to tune in to find out!

Listener Insights:* Get tips on choosing the right beer for braising * Learn about the health benefits of sauerkraut * Discover which grills work best for cooking sausages

Whether you’re a seasoned grillmaster or just starting your barbecue journey, this episode is packed with ideas to make your Oktoberfest celebration unforgettable. So grab a cold one, fire up the grill, and join us for a mouthwatering adventure into the world of German-inspired barbecue!

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Slow and steady wins the race, especially when it comes to barbecue. If you’ve been wondering why low and slow cooking is the secret sauce to mouthwatering barbecue, you’re in for a treat. Let’s dive into the juicy details of why taking your time with your meat can lead to some seriously delicious results.

The Magic of Slow CookingFirst things first, let’s talk about what happens when you cook your meat low and slow. We’re talking temperatures between 225°F and 275°F for hours on end. It might seem like overkill, but trust me, it’s worth every minute.

Breaking Down the Tough StuffWhen you’re dealing with tough cuts like brisket or pork shoulder, you’ve got a lot of connective tissue to contend with. Slow cooking gives that tissue time to break down into gelatin, resulting in meat that’s tender enough to cut with a fork. It’s like magic, but it’s actually science.

Fat: The Flavor CarrierFat is flavor, and slow cooking lets that fat render out slowly, basting your meat from the inside out. This process adds richness and depth to your barbecue that you just can’t get from high-heat cooking.

The Smoke FactorLow and slow cooking is all about the smoke. When you’re cooking at lower temperatures, you’re giving your meat more time to absorb that smoky goodness.

Clean Smoke is KeyRemember, not all smoke is created equal. You want that thin, almost invisible “blue smoke” for the best flavor. Dirty smoke can leave your meat tasting bitter, so be patient and wait for the clean stuff before you throw your meat on.

Wood Choice MattersDifferent woods impart different flavors. Oak and fruit woods like apple or cherry are great all-rounders. Mesquite packs a punch but can be overpowering if you’re not careful. Experiment with what’s available in your area to find your perfect smoke profile.

The Art of the BarkThat dark, crusty exterior on well-smoked meat? That’s the bark, and it’s a flavor bomb. Low and slow cooking encourages the formation of this delicious crust through a process called the Maillard reaction.

Patience Pays OffIt takes time for that perfect bark to form, so resist the urge to spritz or baste too early. Wait until you see that bark developing before you start adding moisture.

Temperature Control is KingOne of the biggest advantages of low and slow cooking is the control it gives you over the cooking process.

The Water Pan TrickUsing a water pan in your smoker can help regulate temperature and add humidity to your cooking environment. It’s a simple trick that can make a big difference in the final product.

Tools of the TradeInvest in a good thermometer. Whether it’s a leave-in probe or an instant-read, knowing your meat’s internal temperature is crucial for perfect barbecue.

The Wrap DebateTo wrap or not to wrap? That is the question. The “Texas Crutch” – wrapping your meat partway through cooking – can help push through the stall and retain moisture.

Foil vs. Butcher PaperIf you do wrap, consider using butcher paper instead of foil. It allows the meat to breathe a bit more, helping preserve that bark you worked so hard to create.

The Rest is Yet to ComeAfter all that time cooking, it’s tempting to dig right in. But resting your meat is crucial for the best texture and flavor.

Patience is a VirtueGive large cuts like brisket and pork butt at least 4 hours to rest. Use a cooler or Cambro to keep the temperature above 150°F without continuing to cook the meat.

The Social Side of Slow CookingLow and slow barbecue isn’t just about the food – it’s about the experience. There’s something special about tending to a smoker all day, sharing stories and cold drinks with friends and family.

Building CommunityBarbecue brings people together. The long cooking process provides ample time for socializing and creating memories that last long after the last bite is gone.

Low and slow cooking might take more time, but the results speak for themselves. Tender, flavorful meat with a perfect bark and smoke ring – it’s the stuff barbecue dreams are made of. So next time you fire up your smoker, remember: good things come to those who wait. And in the world of barbecue, the wait is always worth it.

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Greetings, BBQ Family! As football season kicks off, there’s no better time to gather with friends and family to enjoy some great food and camaraderie. Whether you’re a BBQ enthusiast or just looking for some tasty tailgate treats, I’ve got ten terrific BBQ recipes that are sure to score a touchdown at your next football tailgate.

Kick-Off with Pulled Pork SlidersFirst on our list, and a classic tailgate favorite, are Pulled Pork Sliders. Pulled pork fresh off the smoker offers so many possibilities. Just pile that juicy pork onto slider buns, drizzle with your favorite barbecue sauce, and add a bit of slaw or cabbage for extra crunch. These sliders are not just delicious but also perfect finger food for any gathering.

Chicken on the Skewer PlayA versatile and beloved staple at any BBQ is BBQ Chicken Skewers. Whether using chicken breasts or thighs, skewering them and marinating them with your favorite flavors ensures a crowd-pleasing dish. Quick to prep and even quicker to cook, these skewers bring a delightful smoky aroma that whets the appetite.

Grilled Corn on the CobFor a simple yet bright addition to your menu, consider Grilled Corn on the Cob. Wrapped in aluminum foil, slathered with butter, and seasoned with Meat Church’s Holy Gospel Rub, this side dish is elevated to a new level. A dash of spices turns this classic veggie into a must-have on your tailgate spread.

Fiery Bacon-Wrapped Jalapeno PoppersFor those who enjoy a little heat, Bacon-Wrapped Jalapeno Poppers are essential. Fill your jalapenos with a creamy cheese mixture, wrap them in bacon, and grill until the bacon is crispy. They are spicy, savory, and sure to be a hit among spice lovers.

Smoky Brisket ChiliSmoked Brisket Chili is the way to warm your guests up as the chill of fall sets in. This hearty dish makes use of leftover brisket and adds that classic BBQ flavor to your chili. It’s a comforting and satisfying addition to your tailgate, guaranteed to keep spirits high.

Veggie Delight: Grilled Veggie SkewersDon’t forget to add some greens to the mix with Grilled Veggie Skewers. Colorful and full of flavor, these skewers can include zucchini, bell peppers, mushrooms, and onions. Marinating them beforehand can help enhance their natural flavors. They make an excellent and healthy complement to your meaty mains.

Classic BBQ RibsNo BBQ list would be complete without BBQ Ribs. Whether you prefer baby back ribs or the St. Louis cut, a plate full of these ribs promises smoky, tender goodness. Using my favorite 3-2-1 method, these ribs will be a hit, drenched in your choice of BBQ sauce.

Creamy Mac and CheeseA traditional comfort food that pleases all ages is Mac and Cheese. Make it memorable with a blend of several cheeses for that rich, creamy consistency. Toss a little crispy bacon in there for good measure, and you’ve got yourself a winner.

Grilled Pineapple Sweet TreatA surprising and delightful dessert option is Grilled Pineapple. The grill caramelizes the natural sugars, bringing out the pineapple’s sweetness and offering a fresh contrast to the savory items on your menu. It’s a treat for those with a sweet tooth and a refreshing way to round out the meal.

Buffalo Chicken DipFinally, a creamy, spicy option with a tangy twist: Buffalo Chicken Dip. This dip combines shredded chicken, buffalo sauce, cream cheese, and blue cheese, creating an irresistible flavor perfect for dipping with chips or celery sticks. It’s a sure crowd-pleaser that will have your guests coming back for more.

I hope these recipes inspire you to fire up your grills and smokers. Let these ideas propel your smart planning, ensuring your tailgate parties are unforgettable. For full recipes and more BBQ tips, feel free to visit our website.

Thank you, BBQ Family, for your continued support. Enjoy your grills, gather your nearest and dearest, and relish in the delightful fusion of football and barbecuing. Here’s to making every tailgate a tasty success! Catch us on our next episode for more tips, tricks, and community fun. Until then, happy grilling!

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Greetings, BBQ Enthusiasts!Welcome to an action-packed recap of our recent episode of the Backyard SmokeMaster BBQ Podcast. I’m Kenyatta Robinson, your host, and I’m thrilled to bring you an exciting mix of BBQ trivia, personal anecdotes, and culinary inspirations. After a brief hiatus, we returned with vigor, engaging our audience with a BBQ trivia game, exploring regional BBQ styles, and sharing personal adventures from recent weeks.

The BBQ Trivia Game: A Test of KnowledgeOur episode’s highlight was the BBQ Trivia Game. Originally planned during the Olympics, this segment tested our viewers’ BBQ knowledge with intriguing questions. Here’s a peek at some of the questions we explored:

• What is the difference between grilling and barbecuing?
• Which U.S. state is famous for its mustard-based BBQ sauce?
• What type of wood is traditionally used for smoking brisket in Texas?

The trivia revealed fascinating insights, such as North Carolina’s distinct vinegar-based sauces and South Carolina’s love for mustard-based sauces. Our audience engaged actively, showcasing their BBQ wisdom and sparking lively discussions.

Personal Adventures and Musical SoiréesIn true community spirit, I shared glimpses of my recent escapades with my family. From attending a George Benson concert in Napa to my daughter Erin experiencing Washington, D.C., for the first time, these personal stories connected us beyond BBQ. The concert, with its delightful missteps and remarkable performances, reminded us all of the timeless power of music.

BBQ Techniques and Regional FlavorsThroughout the episode, we delved into BBQ techniques, including the traditional use of woods like post oak and mesquite in Texas. Our audience members, like Bruce and Jeff, contributed enthusiastically, discussing the artistry involved in maintaining the purity of BBQ by allowing its natural flavors to shine without overwhelming sauces.

Connecting with the Backyard SmokeMaster SocietyFor those passionate about BBQ, I introduced the Backyard SmokeMaster Society—a community for BBQ aficionados to share, learn, and engage with like-minded individuals. From monthly meetups to BBQ challenges, the society is a haven for those wanting to elevate their BBQ game.

Mustard-Based Sauces and Whole Hog TraditionsThe episode also unraveled the uniqueness of South Carolina’s mustard-based sauce influence and the Southern tradition of whole hog cooking, or “pig picking.” We dove into the rituals and regional pride associated with these BBQ facets, celebrating the diverse tapestry of American BBQ culture.

Closing Thoughts and Upcoming EventsAs we concluded, I expressed gratitude to our lively audience, the real drivers behind every episode. Their questions, comments, and energy fuel our shared passion for BBQ. Looking ahead, I encourage all our listeners to join the Backyard SmokeMaster Society, gather around their grills, and truly immerse themselves in the joy of BBQ.

Thanks for joining me in this flavorful journey through the world of BBQ. Here’s to more delicious discussions and community connections. Until next episode, fire up those grills, make someone smile with your BBQ creations, and enjoy the art of smoking meat.

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Welcome to another episode of the Backyard SmokeMaster BBQ Podcast! Today, Kenyatta Robinson, had an unexpected co-host join him—his daughter Erin. While we were slated to have BBQ pitmaster, T.J. Thomas, also known as King of the Smoke, join us, technical difficulties emerged, leading to this delightful father-daughter BBQ exchange.

Greetings from Kenyatta and ErinAs we kicked off the episode, Kenyatta set the stage by acknowledging our supportive BBQ community. He was particularly thrilled to welcome Erin, his daughter and an integral part of the podcast’s production team, as the impromptu co-host. Though unexpected, Erin took the challenge with grace, reminding us how BBQ is not just a passion but a family affair.

The Art of BBQ: Live Insights and InteractionWhile waiting for T.J., the conversation thrived amongst the online BBQ community, as listeners shared their questions, experiences, and tips in real-time. Kenyatta spoke candidly about his love for smoking meats, detailing his successful recipes for salmon and turkey, and highlighted Erin’s gracious commentary on the family’s support and enthusiasm for BBQ.

BBQ Techniques and TipsListeners chimed in with their grilling plans, including the big smokers and rubs they favored. Kenyatta shared his plans for an upcoming cook-off, describing his favorite rubs and the infamous 3-2-1 rib method. The lively exchange offered wisdom for both seasoned and novice grillers alike, with ample advice on cooking techniques, seasoning, and the importance of community in BBQ.

Community Questions and BBQ ScienceErin, stepping into her hosting shoes, engaged with the listeners and fielded questions about BBQ science and family stories, even bringing up a funny incident involving Kenyatta’s eyebrows and a grill mishap. These personal stories painted a charming picture of life in the Robinson household and endeared them further to the audience.

Generational Support and BBQ PassionThe podcast also delved deep into the emotional and cultural facets of BBQ. Kenyatta praised Erin’s contributions both as a co-host and as part of the technical team, emphasizing the family support that underpins their BBQ endeavors. Together, they’ve cultivated a tight-knit community, regularly sharing knowledge and experiences with their passionate audience.

Looking Forward: The Future of BBQ and CommunityThe episode wrapped up with Kenyatta expressing his gratitude for the support from the BBQ community and Erin articulating her appreciation for the audience’s engagement. Although T.J. could not join this time, there are plans to connect soon and delve deeper into New Orleans’ BBQ scene—a promising and untapped area for many BBQ enthusiasts.

Join the JourneyKenyatta invited listeners to join the Backyard SmokeMaster Society, a membership community designed for BBQ lovers to exchange ideas and celebrate our shared passion for great food. As the audience continues to grow, the Robinsons remain excited about what the future holds for their podcast and BBQ ventures.

Whether you’re a grilling pro or a weekend BBQ hobbyist, remember: the heart of BBQ isn’t just about the food—it’s about the shared experiences, stories, and enjoyment it brings. Join us every Friday for more tips, stories, and community spirit, right here on the Backyard SmokeMaster BBQ Podcast. See you next week!

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Join host Kenyatta Robinson on the latest episode of the Backyard Smokemaster BBQ Podcast as he shares invaluable tips for managing an offset smoker. Kenyatta covers topics such as the importance of using dry seasoned wood, building a good coal bed, and learning the hot and cool zones in your smoker. He also discusses the significance of clean smoke versus dirty smoke and offers practical advice for maintaining your smoker and achieving the best BBQ results. Whether you’re a beginner or a seasoned pitmaster, this episode is packed with advice to help you master your BBQ game. Tune in, interact with the BBQ community, and elevate your barbecue skills!

00:00 Welcome to the Backyard Smokemaster BBQ Podcast

00:25 Personal Updates and Location Change

01:54 Introduction to Offset Smoker Tips

03:20 Best Practices for Managing Your Offset Smoker

03:48 Using Dry Seasoned Wood

06:56 Building a Good Coal Bed

09:14 Fire Management in the Firebox

10:36 Understanding Hot and Cool Zones

13:45 Maintaining Airflow and Temperature

35:08 Using a Water Pan

36:37 Cleaning and Practicing with Your Smoker

39:49 Bonus Tips and Community Q&A

52:11 Closing Remarks and Podcast Information

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Join host Kenyatta Robinson and his wife, Jeannine, in a lively discussion on the Backyard SmokeMaster BBQ Podcast. In this episode, they delve into the emerging trend of solar-powered barbecue grills. Is this eco-friendly innovation the next big thing in grilling, or just a passing fad? Tune in as they explore the pros and cons, interact with audience comments, and share their personal preferences and skepticism. Plus, learn about their plans for a virtual cookout event within their online BBQ community as the 4th of July approaches. Don’t miss this engaging episode filled with interesting insights on the future of grilling technology!

Do you struggle with making BBQ that is consistently good? I struggled too until I learned the most important skill that you need to make great BBQ. Join my BBQ newsletter and I will share that skill with you. Sign up here ➡️ https://www.backyardsmokemastersociety.com/pl/2148533609

👀 Find me on social media:

FB: https://www.facebook.com/bysmokemaster/

IG: https://www.instagram.com/backyardsmokemasterbbq/

Threads: https://www.threads.net/@backyardsmokemasterbbq

TikTok: https://www.tiktok.com/@backyardsmokemasterbbq

Smokin’ Pecan Pellets (use the code BACKYARDSMOKEMASTER to receive 10% off of your first order) – https://smokinpecan.com/BackyardSmokeMasterBBQ

Disclaimer: All opinions expressed are based on Kenyatta’s personal experience and reviews. Some links above may be affiliate links.

00:00 Introduction and Greetings

07:05 Upcoming Topic: Solar Powered BBQ Grills

08:04 Community Engagement and Initial Reactions

08:34 Discussion on Solar and Battery Powered Grills

11:23 Concerns and Comparisons with Traditional Grills

15:33 Exploring Brands and Market Options

23:31 Pros and Cons of Solar Powered Grills

28:59 Skepticism and Further Insights

44:20 Challenges of Solar Grills

45:28 Comparing Grill Types

46:06 The Huntsman Grill Discussion

46:45 Debating Solar Grill Costs

47:15 Solar Grill Durability

48:55 Eco-Friendly Grilling

50:20 Solar Grills for Outdoor Enthusiasts

51:27 Health Benefits of Solar Grills

52:00 Community Feedback on Solar Grills

52:52 Solar Grill Practicality

54:58 Electric Vehicles and Solar Technology

57:00 Final Thoughts on Solar Grills

01:13:58 Barbecue Community Announcement

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Should you ditch your old Weber kettle for a shiny new Summit Kamado? We’ll dive deep into a head-to-head comparison to find out.

The Price DifferenceRight off the bat, there is a significant price difference between these two grills. You can get a Weber Kettle for about $140, making it an accessible entry point for BBQ enthusiasts. On the flip side, the Weber Summit Kamado (the E6 version, without the cart) costs around $1,250—a thousand-dollar price leap!

Build Quality and MaterialsThe kettle’s build comprises porcelain-enameled steel, which has proven durable over decades. The Summit Kamado, however, uses premium-grade stainless steel and has a high-tech insulating liner, making it extremely fuel-efficient.

Cooking Space and VersatilityYou get more cooking space with the Summit Kamado, clocking in at 452 square inches versus the Weber Kettle’s 363. This additional real estate makes a substantial difference in your cooking experience. Interestingly, both grills are well supported with accessories, though the Weber Kettle boasts more third-party support, enhancing its versatility.

Temperature ControlBoth grills have a similar control setup, featuring an intake at the bottom and an exhaust at the top. However, due to its excellent insulation, the Summit Kamado often requires fewer adjustments to maintain a stable temperature, giving it a slight edge here.

Key Comparisons Ease of Control: The Summit Kamado takes the lead due to its superior insulation. * Versatility: The Weber Kettle wins this round, thanks to its extensive array of available accessories. * Two-Zone Cooking: Both grills make it easy to achieve two-zone cooking, so it’s a tie. * Three-Zone Cooking: The Summit Kamado edges out with its additional space. * Low and Slow Cooking: Another tie, as both grills handle this well, albeit differently. * High-Temperature Grilling: It’s possible on both, but the Kamado’s efficiency gives it a small edge. * Offset Cooking: The Summit Kamado wins here, offering more horizontal and vertical cooking space. * Useful Cooking Space: The Summit Kamado wins due to its larger size. * Durability:* The Summit Kamado takes a slight edge here again due to its enhanced build quality.

Conclusion: Should You Ditch Your Kettle?Despite the Summit Kamado’s superior stats, should you completely ditch the Weber Kettle? My take is no. While there are clear advantages to the Summit Kamado, the Weber Kettle holds its own and serves as an excellent, versatile grilling option with a lower cost of entry. Both grills deserve a place in your BBQ arsenal.

Remember, never ditch your grills lightly. They’re like a spouse’s shoes or handbags—you can never have too many!

Grab a copy of the Weber kettle vs Summit Kamado comparison guide here!

Please consider supporting Backyard SmokeMaster BBQ through the affiliate links for products mentioned above. While I will receive a small commission, you will not pay more for products purchased via affiliate links.

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Join host Kenyatta Robinson on this episode of the Backyard SmokeMaster BBQ Podcast as he explores the intricacies of cold smoking. Kenyatta delves into the essentials of cold smoking, from maintaining the right temperatures to the best tools and techniques for infusing smoky flavors into various foods like cheese, meats, and even spices. He also addresses viewer questions about charcoal quality and shares exciting news about the Backyard SmokeMaster Society online community. Tune in to learn, engage, and elevate your BBQ game!

Grab a copy of the Decoding the Secrets to Cold Smoking guide

https://vimeo.com/994692547/c82316f736?share=copy00:00 Welcome to the Backyard SmokeMaster Barbecue Podcast

00:32 Introduction to Cold Smoking

02:31 What is Cold Smoking?

06:08 Cold Smoking Tools and Techniques

09:57 Foods Ideal for Cold Smoking

13:41 Tips for Successful Cold Smoking

17:56 Join the Backyard SmokeMaster Community

21:38 Q&A and Community Interaction

24:30 Closing Remarks and Father’s Day Wishes

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In this episode of the Backyard SmokeMaster BBQ podcast, hosts Kenyatta and Jeannine Robinson dive into common barbecue myths and separate fact from fiction. They engage with their audience, discuss low and slow versus hot and fast cooking, searing techniques, and the importance of using the right equipment. Interactive and informative, this episode is packed with tips, fun true or false questions, and community Q&A. Tune in to learn more about enhancing your BBQ skills and enjoy a few laughs along the way!

https://youtube.com/live/ALCzbUHFYOk00:00 Welcome to the Backyard SmokeMaster BBQ Podcast

00:19 Introduction to Today’s Topic: Busting Barbecue Myths

02:09 True or False: Searing Meat Seals in the Juices

02:36 Planning a Pig Roast Party

06:23 True or False: More Smoke Equals Better Flavor

08:38 True or False: Pineapple on Pizza and the Grill

12:44 True or False: Low and Slow is Always the Answer

17:02 True or False: A Thick Smoke Ring Means Better Barbecue

18:56 True or False: You Can Barbecue in the Snow

23:09 True or False: Gas Grills Can’t Produce Real Barbecue

27:44 True or False: BBQ is Just for Meat Eaters

29:05 True or False: Barbecue Sauce is Essential for Good Flavor

31:26 Masking Imperfections with Sauce

31:44 Is BBQ a Science Experiment?

33:37 Flipping Meat: Myth or Fact? 3

6:09 Fall Off the Bone: The Ultimate Goal?

38:38 Introducing the Backyard SmokeMaster Society

42:16 The Pink Color in Cooked Meat

44:52 Global BBQ Traditions

46:08 BBQ Challenges in the Community

50:58 Room Temperature Meat Debate

53:56 Essential BBQ Equipment

01:07:44 Wrapping Up and Final Thoughts

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Join Kenyatta in this live episode of the Backyard SmokeMaster BBQ Podcast as he delves into the intricacies of selecting woods for smoking. From hickory to apple, discover the flavors and smoke profiles each wood type imparts on your BBQ. Learn tips on fire management, the best wood for brisket, and lots more. Perfect for both seasoned pitmasters and BBQ newcomers!

Gat a copy of the guide to selecting wood for BBQ here

00:00 Welcome to the Backyard SmokeMaster BBQ Podcast

00:11 Engage with the BBQ Community

00:36 Choosing the Best Wood for Smoking

01:31 Viewer Comments and Interactions

02:28 How Wood Affects BBQ Flavor

03:18 Strong Flavor Woods: Hickory, Mesquite, and Pecan

13:08 Medium Flavor Woods: Oak, Maple, and Cherry

15:23 Mild Flavor Woods: Apple, Peach, and Alder

16:24 Tips for Mixing and Matching Woods

17:17 Using Wood Chips vs. Wood Chunks

18:48 Sourcing Wood for Smoking

21:41 Community Feedback and Questions

30:49 Fire Control and Temperature Management

36:33 Join the Backyard SmokeMaster Society

41:35 Final Thoughts and Sign-Off

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In this special Memorial Day weekend episode of the Backyard SmokeMaster BBQ Podcast, we dive into the world of vegan barbecue with Paul from Paul’s Grill. Host Kenyatta Robinson and Paul discuss grilling vegetables, vegan options, and the challenges of catering to a vegan audience. Paul shares his experiences and tips for preparing delicious vegan dishes on the grill and smoker. They also touch on the importance of Memorial Day and its historical significance. Tune in for a mix of barbecue insights and holiday reflections!

00:00 Introduction and Memorial Day Greetings

00:24 Special Guest: Paul from Paul’s Grill

02:03 Discussing Vegan Barbecue 05:05 Challenges and Techniques for Vegan Barbecue

07:43 Live Q&A and Audience Interaction

09:27 Experimenting with Vegan Recipes

20:12 Growing Business and Future Plans

26:44 Inviting Locals to Join the BBQ 27:05 Discussing the BBQ Schedule

27:22 Managing the BBQ Solo

28:14 Incorporating Vegan Options

31:19 Grilling Tips and Recommendations

41:58 Experimenting with Sauces and Rubs 47:59 Final Thoughts and Community Spirit

50:23 Memorial Day Reflections

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In this live episode of the Backyard SmokeMaster BBQ podcast, host Kenyatta Robinson dives deep into the foil boat method for smoking brisket, a technique credited to @ChudsBbq. Kenyatta discusses its growing popularity, the benefits over traditional methods, and shares his first successful experience using the foil boat on Mother’s Day. Viewers are encouraged to participate with comments and questions, contributing insights on preferred methods, temperatures, and seasonings for brisket.

➡️ Get a copy of the Foil Boat Brisket Primer here!

Additionally, Kenyatta announces the launch of a new online BBQ community for enthusiasts. The Backyard SmokeMaster Society community is a place where we will

▶️ HAVE MONTHLY VIRTUAL MEETUPS

▶️ PARTICIPATE IN VIRTUAL BBQ COOKING CHALLENGES

▶️ LEARN HOW TO BBQ IN MONTHLY MASTERCLASSES

▶️ SUPPORT EACH OTHER IN A PRIVATE ONLINE GROUP THAT IS LIKE FACEBOOK, BUT NOT ON FACEBOOK

🌟 Sign up before July 1! 🌟

Topics in the podcast also include resting times, types of charcoal, wood chunks for smoking, as well as cooking lamb, goat, and Cornish hens.

00:00 Welcome to the Backyard SmokeMaster BBQ Podcast

00:59 Introduction to the Foil Boat Method for Brisket

03:24 Launching a New Online BBQ Community

05:13 First Experience with the Foil Boat Method

06:10 Detailed Steps for the Foil Boat Method

08:44 Tips for Smoking Brisket and Managing Temperature

19:49 Discussion on Charcoal and Wood Choices

26:55 Exploring Different Meats and Recipes

34:18 Building a BBQ Community and Final Thoughts

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In this exciting episode of the Backyard Smokemaster BBQ Podcast, host Kenyatta Robinson welcomes Paul from Paul’s Grill, Backyard BBQ, based in South Los Angeles. Paul shares his journey from construction work to full-time barbecuing, inspired by a passion for cooking. The discussion covers Paul’s BBQ style, his creative culinary fusion, and the support he has received from the community. He talks about his plans for the future, including potential brick-and-mortar locations and catering opportunities. The conversation also touches on the challenges of being a street vendor, the importance of persistence, and the love for family driving his success. Tune in to hear some great BBQ tips, community support stories, and Paul’s vision for the future.

Join the Backyard SmokeMaster Society while the doors are still open! It is an online BBQ community with these exciting features!

▶️ MONTHLY VIRTUAL BBQ MEETUPS

▶️ VIRTUAL BBQ COOKING CHALLENGES

▶️ MONTHLY BBQ MASTERCLASSES

▶️ A PRIVATE ONLINE GROUP THAT IS LIKE FACEBOOK, BUT NOT ON FACEBOOK

Sign up at https://backyardsmokemaster.com/community

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In this episode of the Backyard Smokemaster BBQ podcast, host Kenyatta Robinson dives into the world of pellet grills, discussing their practicality and why they deserve a spot in your backyard. Kenyatta shares a personal story, offers a shout-out to a helpful dentist, and then moves onto the main topic – the benefits and downsides of owning a pellet grill. The episode covers topics from the convenience and ease of use of pellet grills to their cost, electricity requirements, and maintenance. Kenyatta also discusses the versatility of pellet grills, their ability to maintain consistent temperatures, and the flavor profiles you can achieve. Whether you’re a seasoned BBQ enthusiast or just starting out, this episode provides valuable insights into the world of pellet grills.

Get a cheat sheet with the pros and cons of pellets grills here!

https://backyardsmokemaster.com/pelletgrill

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Join Kenyatta and Jeannine Robinson in a laid-back, informative session filled with barbecue lore, tips, and community feedback. In this episode, the duo explore the 3-2-1 rib method, the merits of pellet grills, Easter cooking plans, and they respond to audience questions ranging from barbecue techniques to equipment suggestions. A cozy blend of expert advice, personal anecdotes, and live interaction makes this session a must-listen for barbecue enthusiasts of all levels.

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In a comprehensive episode of the Backyard Smokemaster BBQ Podcast, host Kenyatta Robinson and guest Mike from Bones BBQ explore the rich culture and technical aspects of barbecue. They discuss everything from the challenges of fire management and the nuances of meat smoking to the community and passion that define the barbecue world. Mike shares insights from his own journey in BBQ catering, including the importance of wood and meat selection, as well as the impact of long hours and pricing strategies. The episode emphasizes the communal enjoyment of barbecue and concludes with expressions of gratitude towards guests, listeners, and contributors, inviting further engagement with future discussions on grilling and smoking. Available on YouTube and various audio platforms, this episode serves as a valuable resource for both experienced pitmasters and those new to the scene, highlighting the blend of skill and community central to barbecue culture.

00:00 Welcome to the Backyard Smokemaster BBQ Podcast

00:11 Technical Difficulties and Introducing Mike from Bones BBQ

00:56 Discovering Connections Through BBQ

02:22 Mike’s BBQ Journey and Catering Ventures

04:15 Specializing in Tri Tip and Exploring BBQ Styles

05:20 Comparing Central Texas and California BBQ

09:47 The Art of Choosing and Using Wood for BBQ

21:39 Exploring BBQ Rubs, Sauces, and Cooking Styles

28:11 The BBQ Community: Sharing Knowledge and Experiences

29:56 Creative BBQ: Freestyle Cooking and Experimentation

35:10 The Importance of Sides in BBQ and Personal Preferences

37:59 The Value of a BBQ Community

38:54 Personal Updates and the Support of Family

39:43 Elevating BBQ Enthusiasts and Sharing Stories

44:53 The Journey of a BBQ Side Hustle

52:49 Exploring BBQ Techniques and Equipment

01:01:12 The Art of BBQ Without Sauce

01:09:55 Closing Thoughts and Gratitude

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The iconic Weber Kettle and the PK 360 are both fantastic charcoal-based grills that are easy to master with practice. Both are versatile and capable of handling low & slow barbecue and high temperature grilling.

The Weber Kettle is economically priced and allows you to easily get into the charcoal game. The PK 360 is made from cast aluminum and it can stand up to all types of weather conditions. Both will last for generations with little effort.

We discussed both grills and I have put together a comparison scorecard that contains key stats and information to help you decide which of these grills might be best for you.

Grab your copy of the scorecard.

After you listen to the podcast, leave a review and then watch this video.

https://vimeo.com/929020234/f64f9e41e6?share=copy

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All pellets for BBQ smoking are not created equal. We’ll get into what make some more authentic than others. Join the discussion and get your questions answered!

What is your go to pellet brand or flavor?

Check out these related videos:

‣ Which Is Better For Smoke Flavor? Smokin’ Pecan Vs. Traeger

‣ Which Is Better? Pellet Grill vs Drum Smoker

Are you stuck trying to figure out what type of grill or smoker is best for you? The first step is to determine which fuel is best for your home. Grab a copy of our guide to BBQ fuels to learn which fuel type is best for you.

🌟 Click here 🌟

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Joe Silva of Q Bellies BBQ joined the podcast and we tackled many topics including a friendly debate on where wood chunks should be positioned with the coals to generate the best smoke flavor for your food. Learn more about Joe and take advantage of his affiliate discount codes for Beutler Beef, The Simple Grill, and more at https://linktr.ee/qbellies

🌟 Do you want to learn how to BBQ? Don’t stay on the sidelines, get in the game now! Be one of the 1st 10 students to signup for our new online course: HOW TO BECOME A BACKYARD BBQ PITMASTER IN 1 MONTH!

1. Click here to learn more

2. Enter the code: FIRST10 and save 50% off the regular price

https://youtube.com/live/ZTbnHxZuG9s

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All pellets for BBQ smoking are not created equal. We’ll get into what make some more authentic than others. Join the discussion and get your questions answered!

What is your go to pellet brand or flavor?

Check out these related videos:

‣ Which Is Better For Smoke Flavor? Smokin’ Pecan Vs. Traeger

‣ Which Is Better? Pellet Grill vs Drum Smoker

Are you stuck trying to figure out what type of grill or smoker is best for you? The first step is to determine which fuel is best for your home. Grab a copy of this guide to BBQ fuels to learn which fuel type might be best for you.

🌟 Click here to get the free guide 🌟

https://youtube.com/live/qd2zRP3GBIQ

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Hey BBQ family, get ready for a fun and tasty Super Bowl weekend! The host, a long-time 49er fan, shares his excitement for the big game and talks about a few delicious recipes you can try for the Super Bowl. They also dive into the topic of barbecue rubs and how they can elevate your grilling game. Discover some favorite rubs and let them know your recommendations in the comments.

➡️ Learn about our How To Become A Backyard BBQ Pitmaster In 1 Month course here!

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On today’s podcast, Kenyatta gives a quick tutorial on how to master smoked pork belly burnt ends in your own backyard. All you need is a grill or smoker that you can maintain an average temperature of 250 degrees over the course of four (4) or five (5) hours.

The steps are easy to follow and you’ll impress your friends with cubes of sweet succulent pork perfection!

Click here to have the recipe instructions from the podcast sent to you.

https://vimeo.com/914650155/460912a0c1?share=copy

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Open mic Friday!

Kenyatta & Jeannine took questions from the viewers tuning in live. Many topics were discussed including:

‣ fat side up versus fat side down in a smoker

‣ favorite meat to smoke, grill

‣ foil vs butcher paper

‣ beef ribs

‣ brisket

‣ more videos needed with seafood and veggies on the grill

Tune in every Friday at 7pm PST / 10pm EST or watch or listen to the replay on YouTube, Facebook or your favorite podcast player.

Have a burning question about BBQ that can’t wait for the next episode?

🌟 Ask Kenyatta and get your questions answered 24/7 🌟

https://vimeo.com/914099550/d4a409c953?share=copy

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Get ready for some BBQ season tips! In this episode, we’re gonna talk about cleaning your grill grates and why using wire bristled brushes is a big no-no. But don’t worry, we’ve got some awesome alternatives for you including using an onion or crumpled aluminum foil. These methods will not only keep your grill grates clean and seasoned when you use an onion, but they’ll also help your food taste amazing. Join us for this super helpful session to kick off your BBQ season right! Don’t forget to hit that subscribe button for more awesome tips and tricks.

EQUIPMENT DISCUSSED DURING THE PODCAST:

Heat Resistant 28″ Onion Holder

Weber Original 22-inch Charcoal Grill

Weber Master-Touch Charcoal, 22-inch Grill

Weber RapidFire Chimney Starter, Standard

* Please consider supporting Backyard SmokeMaster BBQ through the affiliate links for products listed above. I can earn a small commission from qualifying purchases, however you will not pay more for products purchased from the links above.

DOES THIS SOUND LIKE YOU?

“I don’t have time to properly prepare and cook barbecue and it’s a lot of pressure”. The How To Become A Backyard BBQ Pitmaster In 1 Month online course will help you prepare and successfully cook tasty barbecue from start to finish, step by step by step!

The first 10 students who sign up will save 50% off the regular price by entering the code FIRST10.

🌟🌟🌟 Click here: https://backyardsmokemaster.com/course 🌟🌟🌟

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Welcome back to another sizzling episode of the Backyard SmokeMaster BBQ Podcast. We discussed four (4) (actually, we discussed more than four) accessories that can improve your BBQ experience.

What is your favorite BBQ accessory?

Does This Sound Like You?

“I don’t have time to properly prepare and cook barbecue and it’s a lot of pressure”.

The How To Become A Backyard BBQ Pitmaster In 1 Month online course will help you prepare and successfully cook tasty barbecue from start to finish, step by step by step! The first 10 students who sign up will save 50% off the regular price by entering the code FIRST10.

🌟🌟🌟 Sign up here: https://backyardsmokemaster.com/course 🌟🌟🌟

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Let's Talk About BBQ! With special guest Joe Silva of Q Bellies BBQ  Joe does popup events in Southern California's Inland Empire and he explains why his quesataco is an example of why Mexican and barbecue flavors work so well together. He also shares his secrets to making perfect no wrap ribs.

Kenyatta and Joe firmly believe in using our barbecue to support others in need.

Joe donates a portion of the proceeds from his popup events to various charities that he supports.

Check them out:

• Save The Children https://www.savethechildren.org/

• Feed The Children https://www.feedthechildren.org/

• Frontsight Military Outreach http://frontsightmo.org/

• Stronghold Rescue & Relief https://strongholdrescue.org/

Kenyatta actively supports Operation BBQ Rescue and he is currently participating in St. Jude's Weekly Grilling Challenge (July 2023)

• Operation BBQ Relief https://operationbbqrelief.org/

• St. Jude's Weekly Grilling Challenge https://www.facebook.com/donate/194165856931257/

Are you thinking about buying a new smoker but you don't know which one is right for you?  Answer a few questions about what you're looking for in a smoker and receive an instant recommendation!  https://backyardsmokemaster.com/quiz1

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Today’s topic is pellet grills. I’ll share my thoughts on pellet grills including my reaction to Popular Science's list of the best pellet grills of 2023.

Are you thinking about buying a new smoker but you don't know which one is right for you?  Answer a few questions about what you're looking for in a smoker and receive an instant recommendation!  https://backyardsmokemaster.com/quiz1

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In this shorty but goody, pick up a few key tips to make sure that you are ready and prepared to make great barbecue while keeping yourself and others safe.

Also, don't forget to grab your copy 8 Easy BBQ Recipes For Your Backyard at  https://pages.backyardsmokemaster.com/recipes. This free guide will provide you with some core recipes that are easy to make and enjoy!

barbecue recipes #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers #recipes

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In this podcast, we're going to answer some of the best viewer questions we've received about the Lone Star Grillz 20x42 smoker. If you're thinking about investing in a Lone Star Grillz smoker or just curious about how it works, you won't want to miss this!

We'll be covering a wide range of topics, including whether there is anything that I would change about the add-ons that I selected when I ordered my smoker, whether it cooks with even temperatures, how it compares to the Workhorse Pit 1975 whether the cost of shipping impacted my decision to go with the LSG 20x42. We'll also be sharing some tips and tricks we've picked up over the years of using this smoker.

This episode can also be watched here: https://backyardsmokemaster.com/best-viewer-questions-about-the-lone-star-grillz-20x42-smoker/

If you have any other questions or comments, be sure to leave them down below - we love hearing from our listeners.

Discover How Easy It Is To BBQ! Go HERE to get started!

https://pages.backyardsmokemaster.com/1

More Ways To Connect

https://linktr.ee/backyardsmokemasterbbq

SOUNDSTRIPE

IRSXZY7CDKOEYP51

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You see them all of the time in barbecue section at the store and you always hear your favorite pitmaster brag about his favorite rub, but what exactly is a rub? The answer is simpler than you might think. Listen to this short episode to find the answer!

Get a jumpstart on your new BBQ journey! Visit https://pages.backyardsmokemaster.com/1 and I will share a short video that explains the 5 things that you SHOULD NOT DO when barbecuing. It will make learning how to BBQ much easier!

how to use a smoker #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers

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Anything that you cook inside of an oven can also be cooked on a grill or smoker. The difference is that cooking outside with a grill or smoker will add an authentic ingredient that can't be sufficiently duplicated inside of an oven. The magical ingredient is smoke. And we all can agree that adding smoky goodness to your food will make it taste better!

Get a jumpstart on your new BBQ journey! Visit https://pages.backyardsmokemaster.com/1 and I will share a short video that explains the 5 things that you SHOULD NOT DO when barbecuing. It will make learning how to BBQ much easier!

how to use a smoker #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers

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Many people are hesitant to try their hand at barbecue because they think that their food has to be perfect from the start or they believe that they must follow a printed recipe to the letter. This is simply not true! As a matter of fact, you are encouraged to experiment with different rubs, spices, marinades, etc. until you find the flavor/s that you and your family enjoy the most. If something doesn't go right the first time, take note and think about what you can do differently the next time you're on the grill. The key is to keep trying, learn from past cooks and don't be afraid to experiment!

Get a jumpstart on your new BBQ journey! Visit https://pages.backyardsmokemaster.com/1 and I will share a short video that explains the 5 things that you SHOULD NOT DO when barbecuing. It will make learning how to BBQ much easier!

how to use a smoker #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers

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When most people think of the act of barbecuing, they think of everything from grilling hamburgers and hot dogs to smoking ribs or brisket. However, there is a distinct difference between grilling and smoking. Also, some grills are capable of both grilling and smoking while others are best suited for grilling only. On the other hand, most smokers are only designed for smoking.  This short episode will explain the differences.

Get a jumpstart on your new BBQ journey! Visit https://pages.backyardsmokemaster.com/1 and I will share a short video that explains the 5 things that you SHOULD NOT DO when barbecuing. It will make learning how to BBQ much easier!

how to use a smoker #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers

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Kenyatta talks about the fluke occurence that led to the formation of the Backyard SmokeMaster BBQ channel on YouTube. A near mishap during the delivery of his offset smoker captured on video started it all.

Get a jumpstart on your new BBQ journey! Visit https://pages.backyardsmokemaster.com/1 and I will share a short video that explains the 5 things that you SHOULD NOT DO when barbecuing. It will make learning how to BBQ much easier!

how to use a smoker #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers

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During his appearance on Mommy Guide, Inc., Kenyatta was asked how he got started in barbecue. Kenyatta describes how his late father-in-law, Harvey Miller, inspired him to take up the hobby which has become a way of life for him.

Get a jumpstart on your new BBQ journey! Visit https://pages.backyardsmokemaster.com/1 and I will share a short video that explains the 5 things that you SHOULD NOT DO when barbecuing. It will make learning how to BBQ much easier!

how to use a smoker #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers

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Kenyatta joins Mommy Lala, who lives in the Philippines, on her Mommy Guide, Inc. show to discuss the important things to consider when getting started with barbecue including:

• What sparked Kenyatta's interest in learning how to barbecue
• The event that led to the formation of the Backyard SmokeMaster BBQ channel on YouTube
• Is there a difference between a "grill" and a "smoker"?
• The temperature difference between "smoking" and "grilling"
• How cooking barbecue is similar to cooking inside with an oven or stovetop
• Don't be afraid to experiment with different rubs, seasonings and marinades
• Why it is important to learn how to control the temperature of your grill or smoker
• Why it is important to prepare for your cook in advance
• What is a rub?
• Safety considerations
• Why everyone needs an instant read thermometer
• Why letting your food "rest" is important
• Be patient with the barbecue process and with yourself and take notes about what happened during the cook

Kenyatta also talked Lala through the process for smoking a turkey breast which can be a great alternative to smoking a whole turkey for the holidays.

Get a jumpstart on your new BBQ journey! Visit https://pages.backyardsmokemaster.com/1 and I will share a short video that explains the 5 things that you SHOULD NOT DO when barbecuing. It will make learning how to BBQ much easier!

how to use a smoker #how to BBQ #how to barbecue #how to barbeque #barbeque #how to use a grill #how to grill #barbecue #BBQ #learn how to BBQ #cooking channel #BBQ grills #barbecue grills #barbeque grills #BBQ smokers #barbecue smokers #barbeque smokers

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Lone Star Grillz announced a new  offset smoker that they are calling the "Texas" edition. Is it LSG's answer to Aaron Franklin's smoker? I took a look at it during my podcast and briefly went over the features that caught my attention. 

Learn the best finishing temperature for your favorite barbecue, download your free PDF HERE: https://pages.backyardsmokemaster.com/free-temp-guide

Check out my Linktree to connect with me and score deals!

https://linktr.ee/backyardsmokemasterbbq

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Barbecue live Q&A recorded on September 28, 2022. Topics discussed included Lone Star Grillz new "Texas" edition offset smoker, cooking with stick burners, store bought wood versus locally sourced wood, cooking with the Weber Summit Kamado, the benefits of grilling with a Vortex accessory, cooking with the PK 360 amongst many other topics related to barbecue. 

Learn the best finishing temperature for your favorite barbecue, download your free PDF HERE: https://pages.backyardsmokemaster.com/free-temp-guide

Check out my Linktree to connect with me and score deals!

https://linktr.ee/backyardsmokemasterbbq

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This clip was taken from the first BBQ session live streamed from my new BBQ Starter Club. I smoked beef short ribs with my Lone Star Grillz 20x42" offset smoker. We talked about the process for preparing and smoking the ribs and at one point, the discussion turned to the things to do (and not do) when smoking with a stick burner and how to gauge whether the smoke that is flavoring your meat is clean or dirty.

This is an example of the experiences that you will enjoy with other backyard BBQ enthusiasts who also love talking about and sharing their love of BBQ!

Benefits Of Joining The Club:

• A private virtual forum dedicated entirely to BBQ (recipes, grills/smokers, accessories, hot topics, etc.)
• Members only live stream cooking sessions
• Videos and digital resources
• All VIP perks (as the community grows, so do your benefits)

Get more information & sign up HERE: https://www.bbqstarterclub.com/

Get my recipe for smoked beef short ribs HERE: https://backyardsmokemaster.com/smoked-beef-ribs-everything-you-love-about-brisket-in-less-time/

Learn how to barbeque and gain valuable tips from me by signing up for my free newsletter HERE: https://backyardsmokemaster.ac-page.com/level-up-your-bbq

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In this podcast, I talked about my experiences at various Central TX BBQ restaurants, especially my visit to Franklin Barbecue in Austin.

Click the link below for my writeup about Franklin Barbecue (includes a behind the scenes look at the smoker room at Franklin's)
https://backyardsmokemaster.com/franklins-bbq-far-exceeded-my-expectations/

Sign up to receive an email whenever I release a new video & I'll throw in a free informative guide to help choose your next grill or smoker! https://backyardsmokemaster.ac-page.com/level-up-your-bbq

Join the BBQ Starter Club and become a part of a community of Backyard BBQers who want to learn and improve their knowledge of BBQ with others. The first month is free, cancel anytime. https://www.bbqstarterclub.com

Listen to the Backyard SmokeMaster BBQ Podcast on your favorite podcast streaming platform or by using the link below https://feeds.buzzsprout.com/1947258.rss

Connect with me on your favorite social media platform https://ovou.me/backyardsmokemasterbbq

Business Inquiries send an email to: kenyatta@backyardsmokemaster.com

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Did you know, that May is national barbecue month? That means that the barbecue season is well underway. And you might be thinking about buying a new grill. But where do you go to buy one? You may not live near a dedicated barbecue store. So maybe you're thinking that one of your big box hardware stores is the place to go.

Before you pull out your wallet, watch this video for a few pointers on what you should look for when shopping for a grill or smoker at a big box store.

Sign up to receive an email whenever I release a new video & I'll throw in a free informative guide to help choose your next grill or smoker!

https://backyardsmokemaster.ac-page.com/level-up-your-bbq

Visit my new website

https://www.backyardsmokemaster.com

Join the BBQ Starter Club and become a part of a community of Backyard BBQers who want to learn and improve their knowledge of BBQ with others.

https://www.bbqstarterclub.com

Listen to the Backyard SmokeMaster BBQ Podcast on your favorite podcast streaming platform or by using the link below

https://feeds.buzzsprout.com/1947258.rss

Connect with me on social media

https://ovou.me/backyardsmokemasterbbq

Business Inquiries send an email to kenyatta@backyardsmokemaster.com

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My friend Johnny aka @smokeycue joined the podcast and we talked about the many wonderful opportunities for fellowship that are driven by BBQ. When his mom passed, the #BBQ community came to his side and helped him get through the difficult time. Like me, Smokey Cue also enjoys making great BBQ for his church and he also shares his smoking & grilling  talents with his co-workers.

Johnny has competed in BBQ events and when he's not making great food stateside, he can be found grilling and smoking abroad in Australia. We discussed his fondness for #Yoder smokers as well as some of his other smokers. If a cooker can hold temperature and impart smoke flavor, then Smokey Cue can master it. 

We cover these topics and more in the podcast including his fondness for  @NeilSarap BBQ rubs. @smokeycue can be found on TikTok and YouTube. Also make sure to check out his daily posts on Instagram for great cooking inspiration! 

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This week's guest is Joe Silva of Q Bellies BBQ.  Joe is a BBQ caterer in San Bernardino County (Southern CA) and his Instagram page (@qbelliesbbq is full of amazing  photos, video clips and recipes of amazing food. I was blown away by his creations where repurposes BBQ from prior cooks and turns them into amazing food creations. Do yourself a favor and check out his page. 

Joe and I discussed a wide range of topics including: 

• Char-Griller Offsets & Smokers (Joe is a brand ambassador)

• The challenges and joys of cooking with stick burners 

• PopUp BBQs 

• Ideas for left over BBQ 

-Asian/Fusion BBQ 

• Advice for Beginners in BBQ 

• The Weber Smokey Joe as a great option for beginners 

• The SearPro Torch fire starter 

If you're in Southern CA, be on the lookout for one of Joe's food pop-ups, you won't be disappointed! 

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Host Kenyatta Robinson welcomes Matt Williams aka grill_chill_repeat. Matt has a significant following on Instagram and he is an ambassador for several brands including J. Christopher Co. Spices, Bear Mountain BBQ Pellets, Da Kine Hawaiian Sauces & Rubs and  Hey Grill Hey.

Kenyatta & Matt discussed many topics related to barbeque including:

Most important BBQ accessory to own
Best way to cook tri-tip
Favorite way to smoke ribs
How to smoke mac & cheese
Including veggies on the grill
Advice for BBQ beginners
The pitfalls of extremely cheap grills & smokers
BBQ is great for building community
Crispy skin & smoked chicken
Debate on the finishing temperature for chicken

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Host Kenyatta Robinson welcomes his wife Jeannine to the new podcast and invites her and the live stream audience to ask questions on anything and everything related to BBQ. 

Kenyatta answered questions on the following topics:

• Favorite grill to cook with
• Worst cooking experience
• The challenges of cooking with stick burners
• Lone Star Grillz 20" Offset Smokers
• Making your own bacon (click the link below to watch the video) https://youtu.be/ITyqg2X79Sg
• Kenyatta's favorite smoking woods
• Kenyatta's favorite BBQ rubs
• Thoughts on pellet grills; their smoke flavor and ability to have a smoke ring
• Kenyatta's BBQ bucket list - buying another expensive offset smoker; smoking a whole hog or suckling pig; visiting BBQ joints in Texas and one of Rodney Scott's restaurants

Go to https://www.youtube.com/c/BackyardSmokeMasterBBQ for more BBQ tips & information!