Quetorials

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.

Smoke, steel, and splits. This episode breaks down which wood species actually delivers the best flavor, whether 3/8” pits are worth it over 1/4”, and how split size can make or break your fire management. If you want cleaner burns and better BBQ, this one’s for you.

Thinking about getting your first offset smoker? This week we break down what size pit you should start with, common regrets new owners have, the difference between ¼" and ⅜" steel, and whether premium competition offsets are really worth it.

If you just bought a new smoker, don’t fire it up until you hear this. We’re talking about how to properly season your smoker, common mistakes people make, and a few pro tips to make sure your pit is ready for great BBQ.

On this episode we talk about why relying too heavily on thermometers might actually be holding your BBQ back. From learning to read your fire and smoke to trusting sight, smell, and feel, we break down why great pit masters don’t cook by numbers alone and how dialing in your instincts can take your BBQ to the next level.

In this episode, we break down the 411 on running a clean, steady fire in an offset: airflow control, wood splits, coal beds, draft, and how to avoid dirty smoke. If you’ve ever struggled with temp swings or bitter flavor, this one’s for you.

On today's episode we go through some of your most commonly asked questions about offset smokers. From cowboy fireboxes and sealing your smokers doors, all the way to... pedicures?

Today we discuss if new innovations help or hinder great BBQ, the biggest mistakes keeping you from perfect fire management, and the art of the whole hog cook.

In this episode, Jordan has a new look… We tackle the topic of wild game BBQ. From Bison and Elk burgers to eating Bear meat.

On this episode we have a listener who tackled the meaning behind the Workhorse Pit model numbers 1957, 1969 and 1975 and was a bit off target. We also discuss the craziest things we’ve smoked on an offset and touch on vertical smokers.

We dove into opening a BBQ restaurant the last five podcast episodes and we've just hit the tip of the iceberg. A lot to discuss with this topic and we're not done, but wrapping it up for now. Me and Jordan discuss some highlights of what is taught in the BBQxo.com classes and we run through some common issues restaurant entrepreneurs face.

Joining me and Jordan on the podcast as our first ever guest is the great Joe Zavala. Joe is well-known in the Texas BBQ scene as the charismatic founder of Zavala's BBQ in Grand Prairie, Texas. We chat about the black and white of what it takes to start a BBQ restaurant cooking with wood 24 hours per day. The ups, the downs, the smiles and frowns of restaurant ownership. Hope you enjoy and share if you will.

We cover a barrage of topics in this Episode, join us as we discuss “Diving DEEP Into BBQ Operations" and much more.

We begin a new series on the podcast to help navigate BBQ restaurant start up and running a successful business. Join us as we offer some deep knowledge of opening a successful commercial food operation. In this episode, we discuss “Skipping a Lawyer Could Cost You Your Restaurant" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Can BBQ Joint's Still Be Successful in 2026?" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Does Wet Wood = Bad BBQ?" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Cooking Without Compromises" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “How the Workhorse Got Its Name" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Using a Blocking Log in Your Smoker" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Using BBQ as an Ingredient" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Looking Back on 2025" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Choosing the Right Offset Smoker for You" and much more.

We officially dive into some discussion about direct heat cooking.

We cover a barrage of topics in this Episode, join us as we discuss “Coal Bed Questions" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Stainless vs Carbon Grilling Grates" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “The Untold Story" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “The Ultimate Texas BBQ Crawl” and much more.

We cover a barrage of topics in this Episode, join us as we discuss “How to Portion and Price Your BBQ” and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Cleaning Your BBQ Pit” and much more.

In this episode, we're taking a swing at one of the most talked-about rib methods out there: the 3-2-1 method. Jordan and I break down where it came from, why some folks swear by it, and why others say it ruins ribs completely.

In this episode, I’m diving into something I get asked about all the time: is it better to cook the whole animal, or stick to individual cuts? Jordan and I talk through what you gain—and what you risk—when you take on a full carcass cook.

In Episode 10 we discuss resting brisket and squash more topics sent in.

Should you wrap your ribs or let them ride unwrapped the whole cook? We compare techniques, talk about bark vs. moisture, and share real pit results Whether you’re chasing competition-style shine or backyard rib perfection, this episode helps you decide which method fits your style—and your smoker.

On Episode 8 we squash or attempt to squash some prediction of beef prices. We dive into some other topics along the way.

Should you run the stack cap al the way or partially closed? That is just one of the topics we squash on this episode.