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Backyard SmokeMaster BBQ

Backyard SmokeMaster BBQ

Written by: Kenyatta T. Robinson
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 Backyard SmokeMaster BBQ supports the growing community of passionate backyard barbeque enthusiasts who are interested in learning about barbeque cooking techniques, grills, smokers, accessories and delicious recipes. On a whim, host Kenyatta Robinson posted a clip on YouTube after he asked his daughter to film the arrival of his long awaited custom-built 20″ offset smoker from Lone Star Grillz. Kenyatta was surprised by the number of questions received about the smoker so he created a follow-up video where he described the features of the stick burner and and explained why he was interested in learning how to make BBQ with one. The video was well received and the channel was born in earnest back in 2018.Since then Kenyatta has amassed a number of other grills and smokers and continues to make videos about them. This podcast is an extension of the YouTube channel and is designed to give listeners another way to share in Kenyatta’s insights about BBQ.© 2026 Kenyatta Robinson, LLC All Rights Reserved. Art Cooking Food & Wine
Episodes
  • Pitmaster-Approved Survival Tips to Beat the Summer Heat While Grilling

    Pitmaster-Approved Survival Tips to Beat the Summer Heat While Grilling
    Feb 10 2026
    Summer is here in full force, and if you’re serious about your BBQ, the heat is not going to stop you from firing up the smoker. But grilling and smoking in extreme temperatures — we’re talking 90°, 96°, even 100°+ degree days — takes a little extra planning and a lot of common sense. In Episode 79 of the Backyard SmokeMaster BBQ Podcast, we broke down the best pitmaster-approved tips for staying safe, comfortable, and in control of your cook when summer heat is at its peak. Heads up — some links on this page are affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thanks for supporting Backyard SmokeMaster BBQ! Whether you’re out in the East Bay, battling the humidity of South Florida, surviving Palm Springs, or just making it work wherever you are, these tips will keep you grilling all summer long. 1. Stay Hydrated — This One Is Non-Negotiable The most important rule of summer BBQ? Drink water. Keep a bottle or jug of water right next to your station. A cooler stocked with ice water and sports drinks is even better. While we’re not going to stop you from cracking a cold one (the community made it very clear that “grill master libations are a must”), alcohol alone won’t keep you hydrated during a long cook. Prioritize the water and sports drinks, especially in humid climates where the heat drains your energy faster. 2. Use Cooling Towels (Or Make Your Own) Cooling towels are an underrated piece of summer BBQ gear. You can pick them up at most outdoor or sporting goods stores, and they’re designed to stay cool against your skin for extended periods. No cooling towel on hand? Soak a regular towel in cold water and take it outside with you. It’s a simple fix that makes a real difference during those long cooks. 3. Take Breaks in the Shade Don’t be a hero. If you’re not actively tending the fire, get out of direct sunlight. Set up a chair, stool, or lawn chair in the shade — under a tree, a patio cover, or a canopy. Staying in the sun the entire duration of a brisket or pork butt cook will sap your energy and make the whole experience miserable. A little shade goes a long way. 4. Create a Comfortable Cook Zone This isn’t about two-zone cooking — it’s about a comfortable zone for you. Set up a canopy or patio umbrella near your smoker. Add a standing fan or a battery-powered misting fan (community members had great things to say about the EGO battery-powered misting fan, which uses the same rechargeable batteries as EGO lawn tools). Make your outdoor cook station a place you actually want to be. 5. Control Your Fire — Heat Spikes Are Real When ambient temperatures are already sky-high, your fire can get away from you faster than you expect. Temperature spikes and flare-ups are more common on extremely hot days, so stay vigilant. A couple of tools that help: Water pans — Place them inside your smoker or grill to help stabilize internal temperatures. They act as a heat buffer and can prevent wild swings. Bricks — Especially useful in kamado-style grills and Weber kettles, bricks add thermal mass and help hold steady temperatures. Keep a closer eye on your temps than you normally would, and don’t assume your smoker is going to behave the same way it does on a 65-degree fall day. 6. Position Your Smoker in the Shade (If You Can) Direct sunlight beating down on your smoker adds extra heat to the outside of the cooker, which can affect internal temps and make it harder to maintain consistency. If your smoker is on wheels or easy to move, try to position it in a shaded area before your cook. Even partial shade can help. For those of us with multiple grills and smokers planted in one spot — this one takes a little extra effort, but it’s worth it. 7. Be Flexible With Your Cook Times Meat can cook significantly faster in extreme heat because the ambient temperature is already working in your favor — or against you, depending on how you look at it. Don’t assume the same cook times from your last session are going to hold. Monitor your internal meat temps more frequently and be ready to adjust. The best pitmasters are adaptable, not rigid. 8. Use a Remote Thermometer This is your best friend in the summer heat. Remote thermometers allow you to monitor your cook from inside the house, away from the heat, while your phone does the watching. No more hovering over the pit. A few top picks from the community: ThermoWorks RFX — One of the newer standout options with excellent reliabilityFireBoard — Another premium choice with robust remote monitoringCombustion Inc. Predictive Thermometer — Features 8 sensors for pinpoint accuracy with no guesswork One hot-weather tip: extreme heat can drain thermometer batteries faster than usual. Always have backup batteries (or a backup thermometer) on hand. 9. Plan Ahead — Your Biggest Competitive Advantage This is the tip that ties everything else together. A ...
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    42 mins
  • BBQ Myths Busted: What You Think You Know (But Don’t)

    BBQ Myths Busted: What You Think You Know (But Don’t)
    Jan 23 2026
    Barbecue is full of traditions, rules of thumb, and “that’s just how it’s done” advice. Some of it is solid. A lot of it? Not so much. In this episode, we take a hard look at common BBQ beliefs — the ones many of us learned early on — and separate fact from fiction using real-world experience and food science. If you’ve ever wondered why certain BBQ advice never quite worked the way it was supposed to, this one’s for you. Myth #1: Soaking Wood Chips Improves Smoke Flavor This is one of the most common myths in barbecue. The truth: Soaked wood produces steam, not flavorful smoke. When wood chips are soaked: They take longer to igniteThey steam before they burnThey do not create better smoke flavor If you want consistent, clean smoke, skip soaking and use dry wood chunks instead. They burn more predictably and give you better control over flavor. Myth #2: All Smoke Is Good Smoke Big clouds of smoke might look impressive, but they’re not what your food wants. The truth: Thin, blue smoke is ideal. Clean smoke: Comes from proper combustionIs often barely visibleProduces clean, balanced flavor Thick white, gray, or brown smoke often leads to bitter food. Smoke should be treated like an ingredient — if it looks dirty, it probably tastes that way too. Myth #3: Charcoal Is Always Better Than Gas This one surprises a lot of people. The truth: It’s not charcoal vs. gas — it’s about heat type and wood smoke. What really matters: Infrared heat (from glowing charcoal or infrared gas burners)Wood for smoke flavor High-quality gas grills with infrared burners can produce excellent searing and flavor. Charcoal’s main role is heat; wood is what provides smoke flavor. Myth #4: You Should Only Flip Steak Once This advice gets repeated constantly — and it’s outdated. The truth: Frequent flipping cooks meat more evenly. Flipping more often: Reduces overcooking on one sidePromotes even donenessHelps build a better crust overall This applies especially when finishing with a reverse sear. Myth #5: You Need a Binder for Rubs to Stick Mustard, mayo, oil — everyone has an opinion. The truth: A binder is optional, and water works just fine. Binders: Do not help seasoning penetrate the meatDo not significantly affect flavorAre mostly about convenience and habit If your meat is moist, rub will stick. Simple as that. Myth #6: Fat Penetrates Meat During Cooking This one causes a lot of confusion, especially with brisket. The truth: Fat does not penetrate muscle. What actually matters: Internal marbling (intramuscular fat)Proper trimmingEven seasoning contact with meat Leaving thick slabs of exterior fat does not make meat juicier. It can actually block seasoning and slow the cook unnecessarily. Myth #7: Beer Can Chicken Adds Flavor It looks fun, but that’s about it. The truth: Beer can chicken doesn’t steam the bird or add meaningful flavor. Instead: It slows internal cookingCreates uneven donenessWastes perfectly good beer If you want juicy chicken, focus on temperature control and proper cooking — not gimmicks. Myth #8: Spritzing Adds Flavor Spritzing is everywhere on social media, but it’s often misunderstood. The truth: Spritzing mainly cools the meat. What spritzing can do: Slow the cook if meat is racing aheadHelp smoke adhere early in the cook What it doesn’t do: Add deep flavorImprove bark late in the cook Once bark is set, spritzing usually softens it. Use spritzing with purpose — not habit. Myth #9: Grill Marks Equal Better Flavor Those “tiger stripes” look great in photos, but… The truth: Full surface browning creates better flavor. A complete crust: Produces more Maillard reactionDelivers more flavorBeats grill marks every time Presentation is nice, but flavor wins. Myth #10: Cook Time Per Pound Is Reliable “How long will it take?” might be the most asked BBQ question. The truth: Thickness and internal temperature matter more than time. Time-per-pound rules: Ignore meat shape and thicknessDon’t account for pit variabilityLead to overcooked or undercooked food Thermometers — instant-read and leave-in — remove the guesswork and make better barbecue. Final Thoughts Barbecue gets easier when you stop chasing myths and start cooking with intention. Understanding: Heat typesSmoke qualityMeat behavior …will improve your results far more than following outdated rules. https://youtube.com/live/ZQyyCtPaFHs Want to Go Deeper with BBQ Like This? If you enjoy real-world BBQ conversations, myth-busting discussions, and learning how to cook with more confidence, come join the Backyard SmokeMaster Society. It’s a free community where backyard pitmasters share cooks, ask questions, and get better together. 👉 Join here: https://backyardsmokemaster.com/society
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    1 hr and 18 mins
  • Side Hustle: 5 Must-Have BBQ Side Dishes to Complete Your Feast

    Side Hustle: 5 Must-Have BBQ Side Dishes to Complete Your Feast
    Jan 6 2026

    When people talk barbecue, the spotlight almost always goes to the meat. Brisket. Ribs. Pulled pork. Sausage. And don’t get me wrong — the pit should get the glory.

    But great barbecue spreads don’t live or die by protein alone.

    The right side dishes bring balance, contrast, and comfort. They turn a plate of smoked meat into a complete feast and quietly elevate your reputation as a pitmaster.

    In this episode, we break down five must-have BBQ side dishes that work with just about any cook and are easy to execute alongside a smoker already running.

    1. Smoked Mac and Cheese

    This is a crowd favorite for a reason.

    Smoked mac and cheese delivers:

    • Rich, creamy comfort
    • A subtle smoke layer that pairs perfectly with brisket or ribs
    • Endless customization options

    You can keep it classic or level it up with:

    • Bacon
    • Jalapeños (if you like heat)
    • Chopped brisket or pulled pork

    The key is balance — you want smoke presence, not overpowering campfire flavor.

    2. Sweet Corn (On or Off the Cob)

    Corn is one of the most underrated BBQ sides — and one of the easiest wins.

    Why it works:

    • Naturally sweet
    • Handles smoke and heat beautifully
    • Pairs with almost any protein

    Grill or smoke it whole, then finish with seasoned butter.
    You can also cut it off the cob and dress it with:

    • Cotija-style cheese
    • Lime
    • Chili powder

    Simple. Bright. Reliable.

    3. Smoked Baked Beans

    If you’re serving barbecue without baked beans, you’re leaving points on the table.

    Smoked baked beans:

    • Add depth and richness
    • Stretch leftover meat
    • Hold beautifully in warmers

    This is a perfect place to fold in:

    • Chopped brisket
    • Pulled pork
    • Your favorite BBQ sauce

    They’re forgiving, scalable, and almost always a hit.

    4. Smoked Whole Potatoes

    This might be the most low-effort, high-reward side on the list.

    How it works:

    • Put whole potatoes on the smoker at ~250°F
    • Smoke uncovered for about an hour
    • Wrap tightly in foil
    • Return to the smoker for another 60–90 minutes

    The result is a perfectly tender, lightly smoky potato that beats the oven every time. No prep. No fuss. Just timing.

    5. Grilled or Smoked Vegetables

    Every BBQ spread benefits from color and freshness.

    Veggies also:

    • Balance rich meats
    • Appeal to non-meat eaters
    • Add visual pop to the table

    Great options include:

    • Skewered mixed vegetables
    • Asparagus
    • Bell peppers and onions
    • Zucchini or squash

    A little olive oil, salt, and smoke goes a long way.

    Bonus Side Dish Ideas

    Once you’ve got the essentials covered, consider mixing in something unexpected:

    • Grilled peaches or pineapple
    • Pickled red onions or okra
    • Smoked deviled eggs
    • BBQ spaghetti (Memphis-style)
    • Jalapeño or honey-butter cornbread muffins

    These aren’t required — but they’re memorable.

    Final Thoughts

    Great pitmasters don’t just cook meat — they build plates.

    Strong side dishes:

    • Complete the meal
    • Showcase your range
    • Make your barbecue feel intentional

    The next time you fire up the smoker, give your sides the same respect you give the protein. Your guests will notice.

    Want to Cook Smarter, Not Alone?

    If you want more BBQ ideas, real-world tips, and a place to talk barbecue without the noise of social media, join the Backyahttps://backyardsmokemaster.com/societyrd SmokeMaster Society. It’s a free community of backyard pitmasters sharing cooks, asking questions, and getting better together.

    👉 Join here: https://backyardsmokemaster.com/society

    https://youtube.com/live/OfjytXS7ZL0
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    Less than 1 minute
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