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
  • Ribs 101: Everything You Need to Know for Fall-Off-the-Bone Flavor

    Ribs 101: Everything You Need to Know for Fall-Off-the-Bone Flavor
    Jan 6 2026
    Ribs are one of the most rewarding cooks in barbecue — and also one of the easiest to overthink. Between different cuts, wrapping debates, cook times, and tenderness myths, it’s easy to get lost before you ever fire up the smoker. In this guide, I’m breaking ribs down into a simple, repeatable process. Whether this is your first rack or your fiftieth, this is everything you need to know to produce ribs that are tender, flavorful, and crowd-pleasing. 1. Choose the Right Ribs The first decision is what kind of ribs you’re cooking. Popular Rib Cuts Baby Back Ribs LeanerCook fasterSlightly sweeter flavor Spare Ribs MeatierMore fat and flavorLonger cook time St. Louis–Style Ribs Spare ribs trimmed into a uniform shapeEasier to cook evenlyGreat balance of meat and fat For beginners, St. Louis–style ribs are often the sweet spot. 2. Prep the Ribs Properly Good ribs start with good prep. Remove the Membrane Flip the ribs bone-side upSlide a butter knife under the membraneGrab with a paper towel and pull Removing the membrane allows seasoning and smoke to penetrate and prevents a chewy texture. 3. Seasoning: Keep It Simple Ribs don’t need complicated seasoning to taste great. Binders (Optional) MustardOilWaterWorcestershire sauce The binder doesn’t impact flavor much — it just helps the rub stick. Rub Options Salt, pepper, and garlic (SPG)Your favorite store-bought rib rubLight layers work better than heavy clumps Ribs are thinner than brisket, so don’t oversalt. Even coverage is the goal. 4. Set Up the Smoker Ribs thrive in a steady, moderate heat environment. Target temperature: 250–275°FWood choices: Oak, pecan, apple, or cherryClean smoke matters — especially early in the cook You don’t need heavy smoke. Ribs absorb flavor quickly. 5. Cooking the Ribs Place ribs bone-side down and let them cook undisturbed. Avoid opening the lid too oftenFocus on consistent pit temperatureExpect ribs to take 2.5–4 hours, depending on cut and method 6. Wrapping: When & Why Wrapping helps ribs tenderize and retain moisture. Common Wrap Options Butcher paperFoil (most common for ribs) Unlike brisket, foil works well for ribs because tenderness is usually the primary goal. Wrap when: The meat has pulled back from the bonesThe surface color looks rightThe bark is set 7. The Tenderness Test (Forget the Clock) Fall-off-the-bone ribs aren’t about internal temperature — they’re about feel. How to Tell They’re Done Bend test: rack bends easily when liftedToothpick slides in with little resistanceMeat visibly pulling away from bones If they fight you, they’re not ready. 8. Sauce (Optional but Popular) Sauce is personal. Brush lightly during the final 20–30 minutesAvoid sugary sauces too early — they burnLet the sauce set, not boil Dry ribs and sauced ribs can both be excellent. 9. Rest the Ribs Ribs don’t need long rests like brisket, but they still benefit from a short pause. Rest 15–30 minutesKeep loosely tentedAllows juices to redistribute 10. Common Rib Mistakes to Avoid Too dry? Wrapped too lateCooked too hotDidn’t rest Too tough? Not cooked long enoughDidn’t wrapPulled too early Mushy ribs? Over-wrappedCooked too long in foil Final Thoughts Great ribs aren’t about chasing perfection — they’re about understanding the process. Once you learn how ribs respond to heat, time, and moisture, you can adjust for your own style and preferences. If you want ribs that consistently deliver fall-off-the-bone tenderness, focus on: Proper prepSteady temperaturesWrapping at the right timeCooking to feel, not the clock https://youtube.com/live/d5uNuNgVSw4?feature=share If you want more hands-on BBQ guidance, real conversations, and a place to ask questions without the noise of social media, join the Backyard SmokeMaster Society. It’s a free community where backyard pitmasters connect, share cooks, swap tips, and learn together. Whether you’re smoking your first rack of ribs or dialing in your process, you don’t have to do it alone.👉 Join here: https://backyardsmokemaster.com/society
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    Less than 1 minute
  • Brisket 101 – Everything You Need to Know to Get It Right

    Brisket 101 – Everything You Need to Know to Get It Right
    Nov 30 2025
    If you’ve been thinking about tackling your first brisket — or if your last one didn’t hit the mark — this guide is for you. Brisket can feel intimidating. It’s a massive cut of meat, it takes patience, and there are a lot of opinions out there about how to do it “the right way.” In this post, I’m breaking down the actual fundamentals that matter. No fluff. Just a clear, simple checklist to help you smoke a great brisket from start to finish. 1. Choose the Right Brisket Your result starts with what you buy. Go for USDA Choice or Prime. More marbling = more flavor and tenderness.Wagyu is great too, but not necessary.Weight: Most backyard briskets fall between 12–14 pounds.Where to buy: Costco, Sam’s Club, or a good local butcher. More marbling means more rendered fat during the long cook — which is exactly what you want. 2. Prep Your Smoker Clean smoker = clean smoke. Before your brisket goes on: Make sure the smoker is clean, especially if you’re running low and slow.Choose the right fuel type: Offset smokers: Oak, pecan, or cherry wood splits are great.Charcoal smokers: Briquettes provide steady heat; lump charcoal burns hotter and faster. The first several hours are when the brisket takes on the bulk of its smoke flavor, so clean smoke matters. 3. Trim the Brisket Trim the night before if you can. Leave about ¼-inch of fat on the fat cap.Remove excess hard fat and silver skin.Shape the brisket so it cooks more evenly. (Pro tip: Put the brisket in the freezer for 1 hour before trimming — it firms up the fat and makes trimming easier.) 4. Season the Brisket Keep it simple. Use a binder (optional): water, mustard, oil, Worcestershire, even mayo.Season generously — brisket can handle it. Texas Classic: 50/50 kosher salt + 16-mesh black pepperOr go SPG (salt, pepper, garlic).A light touch of seasoned salt or paprika is also fair game. 5. Fat Side Up or Down? This one depends on your cooker. Fat Side Up Best for offsets where heat rises from below and travels across the meat. Fat Side Down If the heat source is directly underneath (e.g., drum smokers, kettles). The fat acts as a shield. Keep the fat side facing the heat. 6. Maintain Steady Temperatures Low and slow usually means: 225–275°F in the pitAbout 1 hour per pound (varies) Use a good thermometer setup. Wireless probe systems like ThermoWorks RFX make monitoring easier. Insert your probe into the thickest part of the flat, since that portion finishes first. 7. The Stall & Wrapping Around 160–170°F internal temp, the brisket will “stall.” It stops climbing in temperature. You’ve got two choices: Option A: Ride it out Takes longer, but preserves bark beautifully. Option B: Wrap This helps power through the stall and protect the meat. Here’s the ranking: Butcher Paper – BESTBreathable, protects bark, and still lets heat move.Foil Boat Method – VERY GOODFoil holds the bottom and sides; top remains open.Aluminum Foil – DO NOT USEIt destroys bark and steams the brisket too much. Don’t wrap too early — make sure the bark is set before you wrap. 8. Test for Doneness Don’t cook brisket to a number; cook it to feel. Target 203–205°F internal temp.But the real test is the probe test:Your thermometer should slide into the meat “like warm butter” in multiple spots. When it feels right, it’s done. 9. Rest the Brisket (Critical Step!) This is where many cooks ruin a great brisket. Let it rest: Minimum: 1 hourIdeal: 3–4 hoursOvernight: Totally fine (and often better) Keep it wrapped, and rest it in: A CambroA cooler warmed with hot water firstA warm oven set around 150–170°F Resting allows juices to redistribute and the meat to fully relax. 10. Slice Properly Always slice against the grain. Separate the point from the flat.Slice the flat into pencil-thick slices.Cube the point for burnt ends if you want to get fancy. This ensures every bite is tender. Troubleshooting Too Dry? Likely under-restedOr not wrapped early enoughOr cooked too hot for too long Too Tough? Didn’t reach high enough tempPull at 203–205°F and go by probe feel Soft Bark? Wrapped in foilOr wrapped too earlyOr didn’t allow bark to set before wrapping Final Thoughts Brisket isn’t difficult — it just requires planning and patience. Once you understand trimming, seasoning, temps, wrapping, and resting, you’re 90% of the way there. If you want the Ultimate Brisket Mastery Checklist, you can grab it inside the Backyard SmokeMaster Society:👉 https://backyardsmokemaster.com/brisket101 Watch the full episode https://youtube.com/live/XdW3CW_kvrM?feature=share Affiliate Disclosure: Some of the links in this post are affiliate links. If you make a purchase through them, I may earn a small commission at no extra cost to you. Thanks for supporting the website and helping me keep the BBQ fires burning!
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    Less than 1 minute
  • Turning Backyard Cooks Into Confident Pitmasters – My BBQ Radio Network Interview

    Turning Backyard Cooks Into Confident Pitmasters – My BBQ Radio Network Interview
    Oct 24 2025

    I recently had the pleasure of joining Freddie Bell on the BBQ Radio Network for a soulful conversation about my BBQ journey — from my early days experimenting with a Weber Smokey Mountain to building the Backyard SmokeMaster BBQ community.

    In this episode, we dive into what it really takes to grow from a weekend griller into a confident pitmaster. I share some of the lessons learned from my humble beginnings (including a friendly rib rivalry with my father-in-law!), the philosophy that guides my approach to barbecue, and why simplicity, patience, and grace are the key ingredients for great results.

    🎙️ Highlights from the interview:

    • How a few YouTube videos sparked my barbecue obsession
    • Why trial and error is the secret sauce to mastering your pit
    • The heart behind Backyard SmokeMaster BBQ and how it’s helping others elevate their backyard game
    • Practical tips for making your next cook your best one yet

    Listen to the full episode below and hear the full story behind Backyard SmokeMaster BBQ.

    https://pocketcasts.com/podcast/bbq-radio-network/f3204540-a5e0-0138-e67d-0acc26574db2/backyard-pitmaster-kenyatta-robinsons-journey-from-costco-ribs-to-bbq-coach/599d4363-b063-42a4-ad3f-6658f961c8eb

    If the conversation inspires you to take your barbecue to the next level, join me inside the Backyard SmokeMaster Society — our free community for BBQ lovers — or become part of the Inner Circle to access exclusive BBQ Masterclasses, behind-the-scenes lessons, and live coaching sessions.
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    41 mins
  • Cut Like a Tremendous Pitmaster: 5 Must-Have Knives for Your BBQ Arsenal

    Cut Like a Tremendous Pitmaster: 5 Must-Have Knives for Your BBQ Arsenal
    Oct 12 2025
    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 Knife Your 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 Knife If 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 Cleaver When 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 Knife Small 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 Knife You 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 Shears While 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 Sharp Even 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 Thoughts Having 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 🎧 Apple Podcasts | Spotify | Amazon Music https://youtube.com/live/zzbItRk_xjg?feature=share Join the community: 🔥 Backyard SmokeMaster Society (Free): https://backyardsmokemaster.com/society 🔥 Inner Circle (Paid Membership): https://backyardsmokemaster.com/inner-circle Some of the links in this post may be affiliate links. This means that if you click through and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products and brands that I personally use, trust, and believe will help you level up your BBQ game.
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    Less than 1 minute
  • The Ultimate Guide To Upgrading Your Weber Kettle

    The Ultimate Guide To Upgrading Your Weber Kettle
    Oct 5 2025
    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. Query successful Here is a blog entry based on the provided podcast transcript: The Ultimate Guide to Upgrading Your Weber Kettle 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. 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. https://youtube.com/live/...
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    1 hr and 21 mins