Quetorials

Jordan and I got to swapping cooking notes in October 2024 and the topic got on to ash and how it helps the rate of fire. Probably the biggest trick in stick burner cooking.

We have heard a lot over the years about a "BBQ Season" and it just doesn't make sense with an offset smoker, so lets dive in.

My counterpart left me solo today and I just decided to dive into what is fresh in my brain. A little commentary about the slow down of Texas style BBQ joints opening outside of the state along with a framework that is getting dialed in to help that slow down.

We won't tread much in the waters of pellet smokers, but we did today to clear up some noise in the pipeline.

It was the ole Internet comment pool that inspired today's podcast. We are always being shown posts from the guys and gals in the shop, so we're running with a discussion of smoke needed to make great BBQ. Are We Overthinking The Flavor Of Smoke For The Offset Smoker?

It can go on and on with fire management in an offset smoker and in this episode a conversation about some technique.

The BBQ Restaurant Scam no one talks about is the growing!

There are a lot of assumptions about the price of BBQ at craft BBQ joints, but if you follow the money trail, you'll quick see the platter cost a lot to plate.

Part two from episode 84.

BBQ can be a loose term thrown around, but when it comes to exiting elite BBQ with proper bark you are going to find a stick burner involved. Who are the ones burning wood to cook?

A little off the norm on this episode, but give it a listen. What major cities need Central Texas BBQ

Why are people looking for easier, faster, more efficient options to cook BBQ?

The title says it all. There are a lot of common myths about the offset smoker build and today we hash those myths.

Identifying the elite BBQ joints, you will find they have the same core principles in common.

Is it hard work to cook an offset smoker?

To be a great BBQ cook, one must understand placement of the protein in the cooker has impact on the quality. Today we discuss aiming for capacity verses steering towards quality is a sensitive and opinionated subject for the many BBQ cooks.

Shortcuts, compromises and industrialization has destroyed the restaurant industry. We dive in on how great hospitality isn't going to fix poorly prepared food.

Need we say more, Texas vs Kansas City BBQ.

Learning from mistakes in BBQ can delivery gems.

There is a plethora of Internet technique on how to do just about anything on a BBQ pit, but something not addressed enough is the coal bed dying deep into the cook. We discuss it in this episode.