Quetorials

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.

There is a debate about using a fire grate to improve fire management in an offset smoker, but if you want control of the cook, think again. We dive in.

We spend a lot of time discussing marathon cooks, or really just discussing brisket because brisket is king. However, there are a lot of shorter cooks that can hit with deliciousness!

The most expensive cut of BBQ is the Dino beef rib. We dive in.

Had a change of mind. Sorry.

The Internet keeps on going and we just take. We saw this the other day and thought, why not?

So much information resides around BBQ processes, recipes, techniques and so on, but this episode discusses getting some additional opinions on the pod. Who do you want to see?

Cooking for family, friends, co-workers, etc isn't a tall task. In today's episode we walk through cooking for a large group in the backyard with a smaller offset smoker.

July 4th used to be burgers and dogs on the grill. It's changed and we've noticed.

If you're on the fence about entering the great and rewarding activity of smoking BBQ on an offset smoker, this is a helpful episode.

THE most important indicator as to if your BBQ turns out great or bad is highly dependent on your preparation prior to lighting a fire. We hash it out in this episode.

We've been to almost every relevant BBQ joint in the US, we've also cooked some of the best BBQ in both our careers. Now it's time to talk best of the best in restaurant BBQ.

This argument is a global argument. What role does BBQ sauce actually play in the genre of BBQ? Today we dive in on what to sauce and what to not sauce.

It's always a question folks want to know. Do I have to babysit the offset smoker to cook great BBQ? The answer is yes 100% of the time. In Episode 61 we discuss. Sorry about the audio gaff.

You sure don't want white smoke, It's the first sign of acrid smoke. We navigate during episode.

We discuss what happened to Chasing Fire and handling BBQ critics.

Many think about getting into offset smoking, but the route of buying a cheap big box smoker is a larger deterrent than many would expect.

Throw everything you know out the door about smoking BBQ on the offset smoker! Episode 57

I might preface that there is no single element for cooking BBQ that Jordan hasn't thought out thoroughly. Once again, the pupil learned some interesting techniques of blending cook wood in an offset smoker.

If you paid for the podcast, I'd offer your money back on this one. Me and Jordan had trouble getting to the topic and we shot some bull. Apologies, we met to discuss doing our job better.

What does Taylor Swift have to do with BBQ? As for opening a BBQ restaurant we talk about showing up everyday, every week, every month, every year to deliver a better product to the market. We call this the Taylor Swift Effect

This is for the purest, the foodies, the ones who chase incredible meals. We discuss BBQ in the backyard and how it came to be and we discuss the joy it brings to the gathering of family of friends.

Today the guys break down what actually happens when you slice into meat and why oxidation matters, to choosing the right cooker for each protein, this episode is packed with practical insights that most people overlook.

In this episode, the guys dive into smoking lamb, building the perfect chopped beef sandwich, and why skipping a proper brisket trim can lead to disappointing results. From flavor to technique, it’s all about getting the most out of your cook.

Episode 50 and we’re doing it right—talking fishing, fresh catches, and throwing fish on the offset. It’s a mix of stories from the water, lessons learned, and celebrating how far this podcast has come.

In this episode, the guys build their dream offset smoker from the ground up—breaking down every detail they’d customize if money and limitations didn’t exist. From design to size, materials, and must-have features, it’s a deep dive into the ultimate pit setup. If you’ve ever thought about designing your perfect smoker, this is the blueprint.

Taking a leap from traditional BBQ tutorials into something far more raw, Chasing Fire marks a bold new chapter the team has always envisioned. JD opens up about the risks, the grind, and why they walked away from network deals to keep full control of their story and their business. This episode pulls back the curtain on what it really takes to bet on yourself and build it your way.

From brisket to chicken, proper seasoning is everything. In this episode, we cover how to season each protein the right way, the impact of different salts and pepper granules, and the common seasoning mistakes we see all the time—including a few we never use ourselves.

Everyone says low & slow is the only way… but is it? Today we’re talking low & slow vs hot & fast—where each method shines, where it falls short, and how to know which one you should be using for your next cook.

In this episode, we break down how competition-style brisket compares to what you’re cooking at home, from flavor profiles to texture and technique. We also dive into the best ways to know when your brisket is done (not just guessing by time), plus we review a custom-built backyard smoker and what makes it stand out.

Want to start a BBQ career? We break down the fastest way to get in—learning the pit, finding mentors, and building your own style. Whether it’s a restaurant or a food truck, this is where it starts.

Why does store bought meat taste inconsistent and sometimes just plain bad? In this episode, we break down the truth about meat quality, why most grocery stores fall short on sourcing high-quality protein, and how the way a cow is raised dramatically impacts flavor, texture, and nutrition.

We also dive into the art of cooking over live fire why grilling over coals or an open flame brings out flavors you simply can’t replicate any other way. If you care about better BBQ, better sourcing, and better results, this one’s for you.

Thinking about painting your smoker? We dive into the pros, cons, and myths—plus a deep look at powder coating, clear finishes, and how rust actually forms on your pit.

Top grate or bottom grate… does it actually matter? In this episode, we dive into the real differences on an offset smoker, how much meat you can actually fit on your pit, and whether castors, wagons, or trailers make the most sense for your setup.