Podcast
The BBQ Nerds Podcast
Hosted by The BBQ Nerds Podcast · EN
Welcome to The BBQ Nerds Podcast — the inner circle of barbecue.
This isn’t just a show.
This is a movement for the people who feel the call of the coal bed… who track airflow like meteorologists… who know their pit better than their extended family.
If you’re here, you’re already one of us — a BBQ Nerd.
Not because you asked…
But because the smoke chose you.
Hosted by Frank Cox, The BBQ Pit Engineer, this podcast reveals the fire, the science, and the secrets behind great barbeque.
Not the Instagram version.
The real version — where heat transfer, draft control, and meat structure actually matter.
Every Tuesday, you’ll get short, high-impact episodes covering the sacred subjects, including:
This isn’t just a show.
This is a movement for the people who feel the call of the coal bed… who track airflow like meteorologists… who know their pit better than their extended family.
If you’re here, you’re already one of us — a BBQ Nerd.
Not because you asked…
But because the smoke chose you.
Hosted by Frank Cox, The BBQ Pit Engineer, this podcast reveals the fire, the science, and the secrets behind great barbeque.
Not the Instagram version.
The real version — where heat transfer, draft control, and meat structure actually matter.
Every Tuesday, you’ll get short, high-impact episodes covering the sacred subjects, including:
- Fire behavior (the first commandment)
- Airflow & draft (the breath of the pit)
- Coal bed mastery (the heart of the heat)
- Direct heat vs offset (the ancient argument)
- Brisket physics (the rite of passage)
- Meat science (the truth behind tenderness)
And as members of the inner circle, we also follow the sacred teachings of BBQ Nerds:
BBQ is spelled BBQ in all situations — but the enlightened spell it “barbeque” when writing it out… or “’que” when we’re communicating in the group chat during a long cook.
People will try to correct you.
Smile knowingly.
They are not yet part of the circle.
(But they will be.)
If you love barbecue deeply — almost spiritually — welcome home.
New episodes arrive every Tuesday morning.
Invite another BBQ Nerd into the circle…
And remember: once you see the smoke, you can’t go back.
BBQ is spelled BBQ in all situations — but the enlightened spell it “barbeque” when writing it out… or “’que” when we’re communicating in the group chat during a long cook.
People will try to correct you.
Smile knowingly.
They are not yet part of the circle.
(But they will be.)
If you love barbecue deeply — almost spiritually — welcome home.
New episodes arrive every Tuesday morning.
Invite another BBQ Nerd into the circle…
And remember: once you see the smoke, you can’t go back.
17episodes
Episodes
Newest firstAll episodes
S2 Ep6: Direct Heat Isn’t Just Radiant — It’s How Radiant and Convective Heat Work Together
Jan 2000:26:09Tap to summarizeDirect heat cooking is often misunderstood because people try to explain it using airflow logic borrowed from offset smokers.In this episode of The BBQ Nerds Podcast, Frank Cox — The BBQ Pit Engineer — breaks down how enclosed, radiant-dominant direct heat cookers actually behave, and why successful direct heat cooking depends on understanding how radiant and convective heat work together, not on chasing vent settings or chamber temperatures.This episode focuses specifically on enclosed direct heat smokers — pits designed to cook over embers with the lid closed — not open grills, Santa Maria cookers, or open-fire Argentine setups.Rather than arguing which style of barbecue is “better,” Frank explains the mechanics behind direct heat systems, why radiant energy does the majority of the cooking, and how convection supports the process by shaping airflow, evening out zones, and maintaining fire cleanliness.You’ll learn: Why applying offset airflow logic to direct heat pits creates frustration How radiant heat leads the cook while convection supports it Why distance from the coal bed matters more than thermometer readings How coal bed geometry, not just size, controls intensity Why tight coal beds create intense zones and spread beds create forgiveness How charcoal, wood, and blended fires behave differently in direct heat cookers Why airflow primarily controls fire cleanliness — not cooking speed How “distance becomes your thermostat” in radiant-dominant systems Why direct heat trades time for attention, not chaos Throughout the episode, the focus stays on cause and effect — explaining why direct heat pits feel aggressive when misunderstood, and calm and predictable once you understand how radiant and convective heat interact.If direct heat cooking has ever felt confusing or unforgiving, this episode explains what the pit is actually doing — and how to work with it instead of fighting it.⏱️ CHAPTER TIMESTAMPS00:00 — Cold Open Direct heat is about how radiant and convective heat work together00:25 — Episode Scope & Intent Explaining pit behavior, not arguing cooking styles01:45 — What This Episode Builds On Fire behavior, draw, and offset fire structure02:15 — The Core Misunderstanding Around Direct Heat Why different systems get lumped together03:40 — Enclosed Direct Heat vs Open Fire Systems Why these cookers behave differently04:10 — Radiant Heat Is Dominant (But Not Alone) Why airflow does not do the main cooking05:25 — Radiant Heat Fundamentals Line-of-sight energy and distance control06:20 — Why Distance Matters More Than Air Temperature Coal bed position and geometry07:10 — Convection’s Supporting Role Moving heat, smoke, and shaping zones08:10 — Radiant Leads, Convection Shapes The simplest way to understand direct heat09:05 — Coal Bed Structure as the Primary Control Why geometry matters more than size alone10:25 — Tight vs Spread Coal Beds Intensity zones vs forgiveness11:15 — Strategic Coal Placement Controlling different cuts and cook timing12:25 — Fuel Strategy: Charcoal vs Wood Stability, intensity, and predictability13:20 — Why Wood Is a Seasoning, Not the Engine Flavor vs short-term intensity15:25 — Airflow’s Real Job in Direct Heat Fire cleanliness and combustion quality16:15 — Why Small Air Changes Create Big Reactions Avoiding spikes and burnout17:00 — Cooking Zones, Not Chamber Temps How direct heat actually gets controlled18:40 — Distance as the Thermostat Learning to read radiant intensity19:35 — Radiant Heat and the “Hand Test” Understanding infrared energy21:40 — Running Different Heat Levels Coal bed size vs distance tradeoffs22:35 — Medium Direct Heat: The Most Forgiving Zone Why this range works so well23:35 — Hot Direct Heat Trades Time for Attention Why faster cooks demand restraint24:00 — Key Takeaways Radiant leads, geometry controls, distance matters25:00 — What’s Next Fire structure for charcoal and gravity smokers
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S2 Ep5: Fire Structure for Offset Smokers: Why Your Pit Feels Hard to Run
Jan 1300:35:27Tap to summarizeIf your offset smoker feels harder to run than it should, this episode explains why — and it has nothing to do with recipes or target temperatures.In this episode of The BBQ Nerds Podcast, Frank Cox — The BBQ Pit Engineer — breaks down how offset smokers actually behave, starting where most problems begin: the fire structure inside the firebox.This is not an episode about chasing flames or dialing in a magic number. It’s about understanding why offsets are coal-bed machines, how airflow and coal beds work together, and why most frustration comes from building fires that fight the cooker instead of working with it.Frank walks through: Why the coal bed is the engine of an offset smoker How flames create spikes but coal beds create stability The real differences between coal beds built on the firebox floor, on charcoal trays, and inside fire management baskets How starting a fire with charcoal versus kindling changes behavior Why fire structure matters more than fire size How split size, split storage, and pre-heating wood affect cleanliness and recovery Why offsets want rhythm, not constant adjustment Throughout the episode, the focus stays on cause and effect — explaining what’s happening inside the pit and why certain setups feel aggressive, unstable, or difficult to control.If you’ve ever felt like your offset was “fighting you,” this episode will help you understand what the pit is actually asking for — and how to give it the right kind of fire.⏱️ CHAPTER TIMESTAMPS00:00 — Cold Open Running an offset gets easier once you understand coal beds and airflow00:25 — Reset Intro & Episode Scope Why this episode is offset-specific and about fire structure01:30 — Why Offset Smokers Feel Hard to Run Common firebox mistakes and false assumptions03:45 — The Coal Bed as the Engine Why coal beds create stability and flames create problems06:30 — Why Chasing Flames Causes Dirty Fires Spikes, swings, and constant babysitting08:45 — Coal Bed on the Firebox Floor Traditional setups, ash management, and stability11:30 — Coal Bed on Charcoal Trays or Log Racks Airflow, intensity, and shorter coal bed life14:15 — Fire Management Baskets Why baskets burn hotter and require tighter air control17:15 — Starting Fires: Charcoal vs Kindling Reducing variables and shortening the learning curve20:00 — Firewood Structure Log cabin vs bundle builds and how they change behavior22:45 — Pre-Heating Splits Why cold wood kills coal beds and causes recovery dips25:15 — Split Size and Fire Response Response speed vs stability27:30 — Fire Rhythm vs Reaction Why offsets want consistency, not constant adjustment30:00 — Managing Offsets Across Temperature Ranges How fire structure changes from 225°F to 325°F+32:45 — What a Clean Offset Fire Looks Like Smoke quality, sound, and predictable response34:30 — Final Takeaways & What’s Next Why fire structure solves most offset problems and sets up Episode 6
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S2 Ep4: Cooking Temperature Myths: Why Chasing Thermometer Readings Is Holding You Back
Dec 2300:26:34Tap to summarizeIf chasing thermometer readings stresses you out, this episode is for you. In this episode of The BBQ Nerds Podcast, Frank Cox — The BBQ Pit Engineer — breaks down one of the biggest sources of frustration in barbecue: obsessing over temperature readings instead of understanding what’s actually happening in the cook. Building on the previous two episodes about fire behavior and draw (volume & velocity), this conversation reframes how pitmasters should think about temperature, thermometers, and control. This isn’t about ignoring thermometers — it’s about using them for context, not letting them run the cook. Frank explains why dial thermometers, digital probes, and wireless devices often create more confusion than clarity, how placement and radiant heat affect readings, and why multiple conflicting temperature readings can push pitmasters into emotional, reactionary decisions that ruin great barbecue. This episode introduces BBQ KPIs (Key Pit Indicators) — a system built around observation, feel, and progression rather than chasing a single “perfect” number. You’ll learn how color, bark formation, render behavior, texture, and rate of change tell you far more than any app ever will. This is also where the idea of BBQ soul comes into focus: the ability to adapt, pivot, and respond during a cook instead of blindly following recipes like “225°F,” “low and slow,” or “hot and fast.” Those are starting points — not finish lines. If you want to cook with more confidence, less stress, and better results, this episode gives you the mental framework to stop fighting your pit and start working with it. ⏱️ CHAPTER TIMESTAMPS 00:00 – Cold Open Why thermometer anxiety is holding you back 00:20 – What This Podcast Is About Nerding out on fire, science, and great BBQ 00:50 – How This Episode Builds on Fire & Draw Why temperature only makes sense after understanding heat and airflow 01:14 – The Frustrations Pitmasters Experience Panic, gaslighting over 225°F, chasing swings, and app obsession 02:36 – How Thermometers Create Reactionary Cooking Why chasing numbers can ruin an otherwise good cook 03:56 – Reframing Temperature Thermometers as context, not commands 04:55 – What Temperature Can’t Tell You Bark condition, render progress, and tenderness 05:21 – Why Pits Don’t Cook Evenly Radiant heat, airflow patterns, and hot spots 06:17 – Dial Thermometers & Placement Problems Why probe location matters more than people realize 07:55 – Radiant Heat & False Readings Why thermometers get “superheated” near the firebox 08:20 – Why Digital Probes Disagree A real-world refrigeration industry story about conflicting readings 09:49 – Wireless Probes & Steel Pits Why signal lag and misreporting are common 11:25 – Why More Data Creates More Noise How multiple readings destroy confidence 11:53 – Introducing BBQ KPIs (Key Pit Indicators) Observation over obsession 12:42 – What Experienced Pitmasters See Differently Why they don’t react emotionally 13:05 – Defining BBQ KPIs Visual, tactile indicators instead of numbers 14:23 – How KPIs Change by Meat & Cook Style Why context always matters 15:20 – Early Color & Surface Behavior Why early indicators predict the rest of the cook 16:10 – Chicken Skin & Texture Myths Why “crispy skin” is misunderstood 17:14 – Ribs: Reading Color, Pullback, and Flex Why ribs are a feel cook 17:37 – Simplifying Your Measurements Why you should pick one thermometer and trust it 18:01 – Why Frank Runs One Thermometer Experience over instrumentation 18:27 – Why Internet-Connected Probes Hurt Observation Convenience vs awareness 19:13 – Rate of Change as a KPI Why how fast temps move matters more than where they land 20:09 – Using KPIs to Decide When to Pivot Stay steady vs adjust 20:34 – Small Adjustments Beat Big Reactions Avoiding emotional cooking 21:00 – Developing BBQ Soul Adaptation, feel, and confidence 21:52 – Finish Temps Depend on How You Cooked Why 203°F isn’t a rule 22:17 – Recipes as Training Wheels Why experimentation matters 23:03 – BBQ KPIs PDF & Where to Find It Limited-time access in the Smokeslinger Pit Owners Group 24:11 – Key Takeaways Thermometers as tools, KPIs as guides, observation over obsession 25:32 – Final Thoughts & Call to Action BBQ should be fun, not stressful
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S2 Ep3: Draw Explained: Volume, Velocity, and How Air Really Moves in an Offset Smoker
Dec 1600:34:23Tap to summarizeIf your pit has hot spots, uneven temperatures, or smoke that never seems to behave, this episode explains why. In this episode, Frank Cox — The BBQ Pit Engineer — dives deep into one of the most misunderstood concepts in barbecue: draw. This isn’t theory for theory’s sake. It’s a practical breakdown of how air actually moves through an offset smoker, why common airflow myths don’t hold up, and how understanding volume and velocity can completely change how your pit runs. You’ll learn why smoke does not swirl through a cook chamber like a corkscrew, why forcing air under the grates isn’t the magic solution people think it is, and how hot air naturally moves through a smoker much like water through a drain — just in the opposite direction. This episode connects real-world airflow behavior, pit design, and fire management so you can stop fighting your smoker and start working with it. ⏱️ Chapters / Timestamps 00:00 – Cold Open Why hot spots and uneven temps are really happening 00:09 – What “Draw” Really Means Why draw is one of the most misunderstood terms in barbecue 00:59 – Common Frustrations with Offset Smokers Uneven temps, stagnant air, dirty smoke, and hot spots 03:09 – Visual Clues Inside the Cook Chamber Meat color, hot zones, and what the bottom of a brisket tells you 04:58 – The Corkscrew & “Push the Air Down” Myths Where these ideas came from — and why they don’t hold up 06:09 – A Pivotal Moment in Understanding Airflow How real-world air balancing experience changed the way Frank views smokers 09:44 – The First Big Truth About Air Movement Why air does not swirl through a smoker like a corkscrew 11:21 – Draw = Volume and Velocity How airflow is controlled by how much air moves and how fast it moves 12:10 – The Sewer Drain Analogy Why hot air hugs the top of the cook chamber 14:40 – Why Smokers Are Not Pressurized Systems What pressure actually means — and why offsets can’t create corkscrew airflow 18:07 – Understanding Velocity Using the garden hose analogy to explain airflow speed 20:39 – Turbulence, Eddies, and Real Airflow Behavior What actually causes swirling and mixing inside a smoker 23:38 – Offset vs Reverse Flow Designs How baffles and tuning plates change airflow — and the tradeoffs involved 27:38 – The Real Job of a Smokestack Damper Balancing volume, velocity, and back pressure 29:31 – Actionable Takeaways How to cook with airflow instead of fighting it 33:36 – Final Thoughts & Call to Action Inviting BBQ Nerds to engage, share, and keep learning
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S2 Ep2: Fire Behavior 101: How Heat Really Moves Inside Your Smoker
Dec 900:29:02Tap to summarizeWelcome back to Season 2 of The BBQ Nerds Podcast. If you’ve ever struggled to control your smoker temperature or felt like your fire has a mind of its own, this episode is going to change the way you cook. In this episode, Frank Cox — The BBQ Pit Engineer — breaks down fire behavior inside a smoker in a way that finally makes sense. No fluff, no rambling, no interviews. Just real BBQ education for people who want to understand why their pit behaves the way it does. You’ll learn: • The three ways heat actually moves inside a smoker • How draft works and why airflow matters more than the thermometer • What makes direct heat behave differently than an offset • Why the coal bed is the foundation of clean, stable cooking • The common fire and airflow mistakes beginners make • Practical steps you can use on your very next cook If you want BBQ to be predictable instead of a guessing game, mastering fire behavior is the first step. Hit follow, invite another BBQ Nerd into the inner circle, and let’s keep learning together.
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S2 Ep1: Season 2 Teaser: This Isn’t Another BBQ Podcast (Trailer)
Dec 200:01:28Tap to summarizeWelcome to Season 2 of The BBQ Nerds Podcast — and if you’re here, you already know this isn’t just another BBQ podcast. This season is for the folks who don’t just cook barbecue… they nerd out on it. The ones who obsess over airflow, study coal beds, debate radiant heat vs convection, and want to actually understand why barbecue works instead of guessing their way through a cook. In this Season 2 teaser, you’ll hear exactly what makes this show different: No interviews No small talk No endless chatter No “two guys rambling” Just clear, simple, science-backed BBQ education you can actually use. Hosted by Frank Cox — The BBQ Pit Engineer, this podcast breaks down the fire, the science, and the secrets behind great BBQ in short, powerful episodes that help you cook better every week. If you’re ready to join the inner circle of BBQ Nerds… hit follow, bring a fellow ’que-obsessed friend, and get ready for the most educational season of BBQ content you’ve ever heard. Season 2 starts now.
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S1 Ep12: Middle Eastern BBQ Twists and Horseradish Hacks - Fusion Flavors Unleashed (Part 4)
Mar 22, 202500:14:41Tap to summarizeTurn up the heat with Part 4 of the BBQ Nerds Podcast, carved from our 1.5-hour YouTube livestream! Hosts Dave Fier (@realmeatstick) and Frank Cox (@smokerbuilder) explore Middle Eastern twists on barbecue—breaking the mold with smoky pork and lamb shoulder slathered in olive oil, lemon juice, and pasty rubs like za’atar or harissa. Think kabobs over charcoal, roasted eggplant for baba ganoush (eggplant, tahini, garlic, lemon), and hummus with chickpeas and tajin spice—perfect for dipping or fusion sides. Listener HojoBBQ jumps in with Middle Eastern lamb tips, while TrumpetMaster77 drools over Indian masalas and vindaloo vibes. Then, we gallop into horseradish territory—pairing it with beef like a creamy binder for prime rib or a zesty twist on pastrami with Alabama white sauce. From homemade creamy horseradish at Sybil’s Restaurant in St. James, Missouri to Duke’s mayo mashups, we’ve got the science and flavor to elevate your pit game. Sponsored by Smokeslinger Pits—hit smokeslinger.com for offset smokers like the Liberty 94 (launched Feb 2, 2025) and smoke like a pro. Highlights: Middle Eastern BBQ: za’atar pork, lamb shoulder, baba ganoush Horseradish hacks: creamy prime rib binders, pastrami fusion Global dips: hummus, tahini, and tajin spice Fusion fun: Indian masalas meet smoky meats Keywords: Middle Eastern BBQ, BBQ rubs, horseradish sauce, fusion barbecue, Smokeslinger Pits, barbecue podcast, lamb shoulder BBQ, baba ganoush, hummus recipe, pastrami BBQ Subscribe for more smoky goodness and keep the pits hot—stay nerdy about barbecue!
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S1 Ep11: Injections and Fusion BBQ - From Competition Secrets to Global Flavors (Part 3)
Mar 20, 202500:15:00Tap to summarizeGet ready for the another slice of our 1.5-hour YouTube livestream on the BBQ Nerds Podcast! In Part 3, hosts Dave Fier (@realmeatstick) and Frank Cox (@smokerbuilder) answer listener Daniel Perez’s question about barbecue injections—secret weapons of competition Pitmasters. From the OG FAB powder with phosphates to Tony Chachere’s Cajun butter for pulled pork and deep-fried turkeys, we break down how injections like apple juice, cider vinegar, and Blues Hog Bold & Beefy amp up moisture and flavor deep in the meat. Ever tried a battery-powered Chops Power Injector for a whole hog? We’ve got the scoop! Then, we pivot to the fusion BBQ revolution—where traditional smoked meats meet global flavors. Think Kansas City burnt ends glazed with Korean gochujang and red chili paste, or Texas brisket turned into barbacoa tacos with salsa verde. We’re talking Argentinian chimichurri on sausage, Indian masala with Hawaiian Kona coffee rubs, and even shotgun shells—manicotti stuffed with BBQ goodies, wrapped in bacon, and smoked. From fatties to empanadas, this episode celebrates the melting pot of modern barbecue. Sponsored by Smokeslinger Pits—visit smokeslinger.com for custom offset smokers like the Liberty94 (launched Feb 2, 2025) and elevate your pit game. Whether you’re injecting pork loins or fusing Tex-Mex with Southern classics, we’ve got the nerdy details to inspire your next cook. Highlights: BBQ injections: FAB, Tony’s Cajun, and competition hacks Fusion BBQ: Korean burnt ends, Argentinian sausage, brisket tacos Creative smokes: shotgun shells, fatties, and empanadas Keywords: BBQ injections, fusion barbecue, competition BBQ, Smokeslinger Pits, barbecue podcast, Pitmaster secrets, global BBQ flavors, brisket tacos, Korean BBQ, Argentinian chimichurri Subscribe now and keep the smoke rolling—stay nerdy about barbecue!
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S1 Ep10: Mopping vs. Saucing - Carolina Vinegar, Alabama White Sauce, and Texas Pepper Jelly (Part 2)
Mar 18, 202500:14:25Tap to summarizeFire up your pits and join Dave Fier (@realmeatstick) and Frank Cox (@smokerbuilder) for Part 2 of the BBQ Nerds Podcast, sliced from our 1.5-hour YouTube livestream! This 15-minute episode digs into the juicy debate of mopping versus saucing—did basting with natural juices predate today’s BBQ sauces? We journey from medieval roasting to modern Pitmaster tricks, spotlighting regional barbecue sauce styles that define the craft. Discover the tangy vinegar-pepper sauces of Eastern North Carolina (think Rodney Scott and Sam Jones), the mustard-powered Carolina Gold, and the creamy, horseradish-kicked Alabama white sauce from Big Bob Gibson’s. Then, head south to Tennessee for thick Blues Hog molasses blends and back to Texas for thin, beefy mop sauces and the rising star of pepper jelly—like Sucklebusters and Texas Pepper Jelly—adding sweet heat to ribs and brisket. Plus, we nerd out on fusion BBQ, from Tex-Mex influences to competition blends like Blues Hog Champions Blend with maple syrup. Bonus: Listeners chime in with wild ideas—Rodney Scott’s sauce as salad dressing or a Bloody Mary kicker? We’ve got burnt-end garnishes and spicy Sunday sipping covered too! Sponsored by Smokeslinger Pits—check out smokeslinger.com for top-tier offset smokers like the Liberty94 (launched Feb 2, 2025) and bring pro-level smoke to your backyard. Whether you’re into dry rubs, thin mops, or thick glazes, this episode has BBQ flavor science for every Pitmaster. Highlights: Mopping vs. saucing: history and techniques Regional sauces: Carolina vinegar, Alabama white, Tennessee molasses Texas pepper jelly and competition BBQ blends Bloody Mary BBQ hacks with burnt ends and sauce Keywords: BBQ sauces, mopping barbecue, Carolina vinegar sauce, Alabama white sauce, Texas pepper jelly, BBQ rubs, Smoke Slinger Pits, barbecue podcast, Pitmaster techniques, regional BBQ styles Subscribe for Part 3 and keep the smoke rolling—stay nerdy about barbecue!
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S1 Ep9: Regional Barbecue Smokers, Rubs, and Sauces - Texas Brisket to Kansas City Ribs (Part 1)
Mar 16, 202500:17:21Tap to summarizeWelcome to the BBQ Nerds Podcast, where smoked meats meet science and flavor innovation! In this 15-minute episode (Part 1 of our 1.5-hour YouTube livestream), hosts Dave Fier (@realmeatstick) and Frank Cox (https://www.youtube.com/@SmokerBuilder) unpack the rich history and modern twists of regional barbecue. From Texas offset smokers pumping out post oak-smoked brisket to Kansas City’s sweet, molasses-heavy sauces glazing ribs, we’re breaking down the gear, rubs, and techniques that define barbecue culture. Discover how Pitmasters are remixing classics with global flair—think Texas brisket with Chinese five-spice or Carolina pork spiced with Middle Eastern flavors.We spotlight iconic smokers like the Smokeslinger Liberty94 offset (launched Feb 2, 2025) and dig into the evolution of barbecue pits—from Texas propane tank offsets to Missouri rotisseries and Memphis brick flues. Plus, get the scoop on rubs like Plowboys Yardbird and sauces from legends like Arthur Bryant’s. Whether you’re a backyard BBQ warrior or a competition Pitmaster, this episode is packed with tips, history, and flavor inspiration.Highlights: Regional barbecue styles: Texas, Kansas City, Missouri, and beyond Smoker evolution: offsets, brick pits, and rotisseries Rubs and sauces: salt-and-pepper simplicity to KC’s sweet glazes Sponsored by Smokeslinger Pits—visit smokeslinger.com for custom barbecue pits like the Mini A (24x30) and Full-Size Smoke Slinger (24x48). Keep your pits hot, your smoke rolling, and stay nerdy about barbecue! Subscribe now for Part 2 and more smoked meat mastery.Keywords: barbecue smokers, BBQ rubs, barbecue sauces, Texas brisket, Kansas City ribs, offset smokers, regional barbecue, Smoke Slinger Pits, BBQ podcast, Pitmaster tips, global BBQ fusion
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