The Smoking Barrel Podcast

Send us Fan MailWhat does it take to run a premier BBQ competition? Tonight on The Smoking Barrel, Emmeline Wharton pulls back the curtain on the logistics and the "sport" of the Marietta River City BBQ Competition. To get the view from the pits, we’ve also brought back Shawn McCulligan of T&S Barbecue. Together, we explore the evolution of the Marietta scene, the technicalities of the four meat categories, and what Sean is doing to keep his edge this season.If it’s "kissed by fire," we’re talking about it.Click below to sign up!April 24th and 25th.https://mms.kcbs.us/members/evr_search.php?org_id=KCBASupport the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailThe 30-Hour Cook: Episode 30 Milestone We’ve officially hit the big 30! To celebrate, we’re going deep into the science of the "low and slow." Cody breaks down his brand-new pellet smoker setup and how it’s changing his backyard game. Meanwhile, Grant takes "patience" to a new level with a 30-hour Eye of Round experiment—combining the precision of sous vide with the soul of the smoke. Plus, we discuss why the RFX Meat Probes have become our go-to tools for hitting that perfect internal temp every single time. Grab a drink and settle in; the pit is hot. Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailJoin your hosts, the dynamic BBQ duo Cody Barrett and Pit Barrel Master Grant Full, as they fire up the grill and dish out their latest adventures in smoke. After a wild fall, they're back to talk about everything from party ribs (Cody's go-to) and conquering beef ribs for the first time, to the secrets behind perfect pork belly burnt ends and tender pulled chicken thighs.What you'll get: Deep dives into smoking techniques, honest reviews (like those crazy pinecone hotdogs), tips for your next big feast (including Turkey Day), and a look behind the scenes at what's heating up their YouTube channel.The Vibe: It's real talk about real BBQ—no nonsense, just flavor. Whether you're a rookie griller or a seasoned pitmaster, you'll feel right at home with Cody and Grant.Don't just cook, smoke! Hit subscribe so you never miss a new episode.Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailFire up your senses for an epic two-part episode with the one and only Shawn McColligan from T&S BBQ! This West Virginia pitmaster isn't just grilling; he's representing his state in both backyard cook-offs and high-stakes master competitions across the country.Part 1 is all about Shawn's incredible origin story. Discover how he honed his skills, his philosophy on crafting incredible BBQ, and the early days of T&S BBQ. It's an inspiring listen for anyone who's ever dreamed of turning a passion into a profession.Now, buckle up for Part 2, where Shawn takes us behind the scenes of the competitive BBQ world. Learn about the dedication, the innovation, and the sheer pressure of vying for top honors. Shawn McColligan is more than just a competitor; he's an ambassador for West Virginia BBQ, and you'll hear firsthand what drives his relentless pursuit of smoky perfection.Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailFire up your senses for an epic two-part episode with the one and only Shawn McColligan from T&S BBQ! This West Virginia pitmaster isn't just grilling; he's representing his state in both backyard cook-offs and high-stakes master competitions across the country.Part 1 is all about Shawn's incredible origin story. Discover how he honed his skills, his philosophy on crafting incredible BBQ, and the early days of T&S BBQ. It's an inspiring listen for anyone who's ever dreamed of turning a passion into a profession.Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailJoin us for a special episode as we dive headfirst into the exciting (and delicious) world of KCBS BBQ competitions for the very first time! As guests of the fantastic T&S BBQ team, we got a front-row seat to all the action, the stress, and the incredible community. And the cherry on top? An interview with the legendary Harry Soo! Hear about his journey, his tips, and his thoughts on the competitive BBQ scene. It's a beginner's look with expert insights!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan Mail Join us on TSBP for a taste of what's to come! We're looking ahead to 2025 with exciting interviews, including a chat with Ryan and a smokin' good conversation with the folks from TS BBQ. We'll even be talking about smoked cream cheese and the magic of small pellet smokers! Tune in for a mix of future planning, delicious food talk, and engaging conversations. Subscribe now and don't miss out! Best Pellet Grills to Buy For Under $700https://youtu.be/g-OUylr4Z6M?si=1xRWoAagynL97yg8Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan Mail Get ready for a smoke-filled adventure! Join us as we dive into a BBQ bonanza. We'll discuss the thrill of finally finding the perfect smoker, the deliciousness of pulled pork for hungry soccer fans, and the chaos (and fun!) of catering a wedding. Plus, we'll share our first-time experience with party ribs and reveal the secrets behind our chili cook-off entries. So, fire up your Smoker and tune in for a mouthwatering episode! Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan Mail Join us as we dive into the world of barbecue with special guests Josh Vaughan and Brent Smith! We'll share our experience with our first attempt at beef ribs, and then turn the tables for a BBQ Q&A session. Josh and Brent have some great questions to help you and us improve our barbecue skills. Whether you're a seasoned pitmaster or a backyard griller, this episode is for you! Hope you enjoy this episode as much as we did!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan Mailunfortunately this is our 2nd ep of the year... on tonights show we discuss a slow start to the year and our first two catering jobs of the year.ALSO tonight we have our buddy Todd Wright of Just Wright BBQ! Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailTonight we discuss fixing Turkey for easter lunch two different ways, the first thing I've smoked since last show, and two new paid gigs coming up in June!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOur First Episode of 2024 and we have alot to get you all up to speed on. We discuss Thanksgiving, Christmas and New Years, our first paid gig, 2nd paid gig, smoked ham that was precooked, Sous-vide things, and last but not least a freezer door left open!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailIts Interview time! On tonight's show we sit down with our friend Todd Wright of "Just Wright BBQ".  With a combined 27 years of BBQ experience in the room this was definitely a great conversation and we hope you all enjoy!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn the episode we talk our first BBQ compotation as well as Grant getting a bigger smoker!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn tonights show we give a recap of our very busy July complete with a trip to Puerto Rico and My (Cody) first time cooking for money! Special guest Ryan Willis joins us as well!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailWe discuss Pork Butts! Always trying new things, and new techniques. Also I (Cody) smoked my first chuck roast! Finally we discuss buying more smokers! Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailIn this show we discuss Prime rib, Cholula hot sauce, and our friend Ryan's return from Kansas City! Also we talk turkey for a few moments... Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailSo after getting halve way done with recording we realized we forgot to hit record!Anyway short show this time around, we discuss a batched brisket that redeemed itself the next day, as well as future cooking plans.Special thanks to our friend Rob for being a good sport and sitting in on he Episode.thanks everyone!thesmokingbarrelpodcast.comSupport the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailSmoked braised chuck roast* 1/2 bottle red wine* 32 ounces beef broth* 1.5 cups brown sugar* 2 TBSP minced garlicBring to boil and mix;Smoke chuck roast at 270 for 2-3 hours until 150-160 (judge by bark) in a foil "boat" to conserve juice;Place on bed of red onions in aluminum pan;Add braising liquid to cover half of roast;Add pats of butter on top of roast;Cover pan and place in oven at 250;Cook to 200 and check for tenderness;Let rest minimum 30 minutes. Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn tonights show we finish our turkey talk, and discuss the end of the year festivities! Thanks to everyone who gave us a chance this year!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn tonight's show, We will be discussing smoking turkey, as well as some tips and tricks from Grants years of experience! Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn this show, we discuss Cody getting a free vertical smoker, smoking two pork butts at night. As well as Grant trying out a new technique with a brisket, while cooking a pork but at the same time. Hope you like it!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailEpisode 10 i can't believe it! update time, lots of new going on with us so listen all the way to the end!!Website (Thesmokingbarrelpodcast.com)Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn this show, we will be talking about our biggest party of the year! The slight mishap that happened and the amazing food that we enjoyed. Also Grant and Kristi take a trip to Cleveland and find some really cool places.  Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn this episode of The Smoking Barrel Podcast, We discuss My (Cody) first attempt at ribs, some new spices and rubs that we have come across, and our biggest event of the year, the 4th of July party!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn this episode, we discuss our crazy busy end to 2021, and the ruff beginning to 2022. Also we have our friend Ryan in studio with us for the first time. We plan on having him involved more while he's in town.Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailOn tonight's show we start with Grant struggling to find a bottle opener... then we discuss chicken thighs and whether or not there underrated,  as well as me having to smoke 4 ten pound pork butts for our church picnic, and Finally its story time! Grant, Jordan and I travelled to Charlotte NC for there annual Moo and Brew Festival. Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailIn Ep 5 we discuss our Fourth of July party / Wedding Anniversary Celebration. Lots going on so listen close! #bbq, #wholehog, #brisket, #pulledpork, #barrelaged, #smokingbarrel, #thesmokingbarrelpodcast, #whiskeybarrel, #bourbonbarrel, #smoker, #pitbarrel, #pitmaster, #masterbuiltsmoker, #smokedSupport the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailDid you miss us? Tonight we finally get back to business and get you caught up on all the things we have been smoking and drinking! Grant talks about his FAILED frozen brisket, and at the end we discuss and dill pickle brined chicken! Lots more in between so tune in and feel free to send us a message at @Thesmokingbarrelpodcast on facebook or drop me an email at [email protected]  Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailTonight on The Smoking Barrel Podcast, We have a deep discussion on BBQ! We have the privilege to interview Bill Richardson, who is a local Pit Master! Also we sample an awesome Barrel-aged Imperial Stout from Boulevard Brewing co. So sit back and enjoy the interview!Check out Bill on Facebook at QWagon Bill Richardson and The Qwagon bbq!email us at [email protected]  Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailWelcome back to episode two! Tonight we discuss Dragons milk, Grants first smoke of a prime rib, the best app for beer lovers, Cody making plans for his first pork butt, and they get the ball rolling towards a long term goal of smoking a whole hog!Thinks so  much for the listen!Contact us at [email protected] us on Facebook! Also if you like the show give us a 5 star review on itunes!!Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

Send us Fan MailThis being our first podcast ever, we get off to a rocky start. But we soon relax and get into a flow. For our first episode we decided to do a recap of the past year (2020). In spite of all the restrictions of the pandemic it was a great year for us. Starting with beer we quickly get into smoked meats and some pretty cool events. Hope you enjoy the discussion and please leave us comments we would love to hear from you!Update: The Name of the Farm was Foggy Dale Farm not Sugar Dale. Support the showhttps://www.facebook.com/thesmokingbarrelpodcast