By Kenyatta T. Robinson
The podcast currently has 15 episodes available.
Join host Kenyatta Robinson on the latest episode of the Backyard Smokemaster BBQ Podcast as he shares invaluable tips for managing an offset smoker. Kenyatta covers topics such as the importance of using dry seasoned wood, building a good coal bed, and learning the hot and cool zones in your smoker. He also discusses the significance of clean smoke versus dirty smoke and offers practical advice for maintaining your smoker and achieving the best BBQ results. Whether you’re a beginner or a seasoned pitmaster, this episode is packed with advice to help you master your BBQ game. Tune in, interact with the BBQ community, and elevate your barbecue skills!
00:00 Welcome to the Backyard Smokemaster BBQ Podcast
00:25 Personal Updates and Location Change
01:54 Introduction to Offset Smoker Tips
03:20 Best Practices for Managing Your Offset Smoker
03:48 Using Dry Seasoned Wood
06:56 Building a Good Coal Bed
09:14 Fire Management in the Firebox
10:36 Understanding Hot and Cool Zones
13:45 Maintaining Airflow and Temperature
35:08 Using a Water Pan
36:37 Cleaning and Practicing with Your Smoker
39:49 Bonus Tips and Community Q&A
52:11 Closing Remarks and Podcast Information
Join host Kenyatta Robinson and his wife, Jeannine, in a lively discussion on the Backyard SmokeMaster BBQ Podcast. In this episode, they delve into the emerging trend of solar-powered barbecue grills. Is this eco-friendly innovation the next big thing in grilling, or just a passing fad? Tune in as they explore the pros and cons, interact with audience comments, and share their personal preferences and skepticism. Plus, learn about their plans for a virtual cookout event within their online BBQ community as the 4th of July approaches. Don’t miss this engaging episode filled with interesting insights on the future of grilling technology!
Do you struggle with making BBQ that is consistently good? I struggled too until I learned the most important skill that you need to make great BBQ. Join my BBQ newsletter and I will share that skill with you. Sign up here ➡️ https://www.backyardsmokemastersociety.com/pl/2148533609
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Smokin’ Pecan Pellets (use the code BACKYARDSMOKEMASTER to receive 10% off of your first order) – https://smokinpecan.com/BackyardSmokeMasterBBQ
Disclaimer: All opinions expressed are based on Kenyatta’s personal experience and reviews. Some links above may be affiliate links.
00:00 Introduction and Greetings
07:05 Upcoming Topic: Solar Powered BBQ Grills
08:04 Community Engagement and Initial Reactions
08:34 Discussion on Solar and Battery Powered Grills
11:23 Concerns and Comparisons with Traditional Grills
15:33 Exploring Brands and Market Options
23:31 Pros and Cons of Solar Powered Grills
28:59 Skepticism and Further Insights
44:20 Challenges of Solar Grills
45:28 Comparing Grill Types
46:06 The Huntsman Grill Discussion
46:45 Debating Solar Grill Costs
47:15 Solar Grill Durability
48:55 Eco-Friendly Grilling
50:20 Solar Grills for Outdoor Enthusiasts
51:27 Health Benefits of Solar Grills
52:00 Community Feedback on Solar Grills
52:52 Solar Grill Practicality
54:58 Electric Vehicles and Solar Technology
57:00 Final Thoughts on Solar Grills
01:13:58 Barbecue Community Announcement
Should you ditch your old Weber kettle for a shiny new Summit Kamado? We’ll dive deep into a head-to-head comparison to find out.
Right off the bat, there is a significant price difference between these two grills. You can get a Weber Kettle for about $140, making it an accessible entry point for BBQ enthusiasts. On the flip side, the Weber Summit Kamado (the E6 version, without the cart) costs around $1,250—a thousand-dollar price leap!
The kettle’s build comprises porcelain-enameled steel, which has proven durable over decades. The Summit Kamado, however, uses premium-grade stainless steel and has a high-tech insulating liner, making it extremely fuel-efficient.
You get more cooking space with the Summit Kamado, clocking in at 452 square inches versus the Weber Kettle’s 363. This additional real estate makes a substantial difference in your cooking experience. Interestingly, both grills are well supported with accessories, though the Weber Kettle boasts more third-party support, enhancing its versatility.
Both grills have a similar control setup, featuring an intake at the bottom and an exhaust at the top. However, due to its excellent insulation, the Summit Kamado often requires fewer adjustments to maintain a stable temperature, giving it a slight edge here.
Despite the Summit Kamado’s superior stats, should you completely ditch the Weber Kettle? My take is no. While there are clear advantages to the Summit Kamado, the Weber Kettle holds its own and serves as an excellent, versatile grilling option with a lower cost of entry. Both grills deserve a place in your BBQ arsenal.
Remember, never ditch your grills lightly. They’re like a spouse’s shoes or handbags—you can never have too many!
Grab a copy of the Weber kettle vs Summit Kamado comparison guide here!
Please consider supporting Backyard SmokeMaster BBQ through the affiliate links for products mentioned above. While I will receive a small commission, you will not pay more for products purchased via affiliate links.
Join host Kenyatta Robinson on this episode of the Backyard SmokeMaster BBQ Podcast as he explores the intricacies of cold smoking. Kenyatta delves into the essentials of cold smoking, from maintaining the right temperatures to the best tools and techniques for infusing smoky flavors into various foods like cheese, meats, and even spices. He also addresses viewer questions about charcoal quality and shares exciting news about the Backyard SmokeMaster Society online community. Tune in to learn, engage, and elevate your BBQ game!
Grab a copy of the Decoding the Secrets to Cold Smoking guide
00:00 Welcome to the Backyard SmokeMaster Barbecue Podcast
00:32 Introduction to Cold Smoking
02:31 What is Cold Smoking?
06:08 Cold Smoking Tools and Techniques
09:57 Foods Ideal for Cold Smoking
13:41 Tips for Successful Cold Smoking
17:56 Join the Backyard SmokeMaster Community
21:38 Q&A and Community Interaction
24:30 Closing Remarks and Father’s Day Wishes
In this episode of the Backyard SmokeMaster BBQ podcast, hosts Kenyatta and Jeannine Robinson dive into common barbecue myths and separate fact from fiction. They engage with their audience, discuss low and slow versus hot and fast cooking, searing techniques, and the importance of using the right equipment. Interactive and informative, this episode is packed with tips, fun true or false questions, and community Q&A. Tune in to learn more about enhancing your BBQ skills and enjoy a few laughs along the way!
00:00 Welcome to the Backyard SmokeMaster BBQ Podcast
00:19 Introduction to Today’s Topic: Busting Barbecue Myths
02:09 True or False: Searing Meat Seals in the Juices
02:36 Planning a Pig Roast Party
06:23 True or False: More Smoke Equals Better Flavor
08:38 True or False: Pineapple on Pizza and the Grill
12:44 True or False: Low and Slow is Always the Answer
17:02 True or False: A Thick Smoke Ring Means Better Barbecue
18:56 True or False: You Can Barbecue in the Snow
23:09 True or False: Gas Grills Can’t Produce Real Barbecue
27:44 True or False: BBQ is Just for Meat Eaters
29:05 True or False: Barbecue Sauce is Essential for Good Flavor
31:26 Masking Imperfections with Sauce
31:44 Is BBQ a Science Experiment?
33:37 Flipping Meat: Myth or Fact? 3
6:09 Fall Off the Bone: The Ultimate Goal?
38:38 Introducing the Backyard SmokeMaster Society
42:16 The Pink Color in Cooked Meat
44:52 Global BBQ Traditions
46:08 BBQ Challenges in the Community
50:58 Room Temperature Meat Debate
53:56 Essential BBQ Equipment
01:07:44 Wrapping Up and Final Thoughts
Join Kenyatta in this live episode of the Backyard SmokeMaster BBQ Podcast as he delves into the intricacies of selecting woods for smoking. From hickory to apple, discover the flavors and smoke profiles each wood type imparts on your BBQ. Learn tips on fire management, the best wood for brisket, and lots more. Perfect for both seasoned pitmasters and BBQ newcomers!
Gat a copy of the guide to selecting wood for BBQ here
00:00 Welcome to the Backyard SmokeMaster BBQ Podcast
00:11 Engage with the BBQ Community
00:36 Choosing the Best Wood for Smoking
01:31 Viewer Comments and Interactions
02:28 How Wood Affects BBQ Flavor
03:18 Strong Flavor Woods: Hickory, Mesquite, and Pecan
13:08 Medium Flavor Woods: Oak, Maple, and Cherry
15:23 Mild Flavor Woods: Apple, Peach, and Alder
16:24 Tips for Mixing and Matching Woods
17:17 Using Wood Chips vs. Wood Chunks
18:48 Sourcing Wood for Smoking
21:41 Community Feedback and Questions
30:49 Fire Control and Temperature Management
36:33 Join the Backyard SmokeMaster Society
41:35 Final Thoughts and Sign-Off
In this special Memorial Day weekend episode of the Backyard SmokeMaster BBQ Podcast, we dive into the world of vegan barbecue with Paul from Paul’s Grill. Host Kenyatta Robinson and Paul discuss grilling vegetables, vegan options, and the challenges of catering to a vegan audience. Paul shares his experiences and tips for preparing delicious vegan dishes on the grill and smoker. They also touch on the importance of Memorial Day and its historical significance. Tune in for a mix of barbecue insights and holiday reflections!
00:00 Introduction and Memorial Day Greetings
00:24 Special Guest: Paul from Paul’s Grill
02:03 Discussing Vegan Barbecue 05:05 Challenges and Techniques for Vegan Barbecue
07:43 Live Q&A and Audience Interaction
09:27 Experimenting with Vegan Recipes
20:12 Growing Business and Future Plans
26:44 Inviting Locals to Join the BBQ 27:05 Discussing the BBQ Schedule
27:22 Managing the BBQ Solo
28:14 Incorporating Vegan Options
31:19 Grilling Tips and Recommendations
41:58 Experimenting with Sauces and Rubs 47:59 Final Thoughts and Community Spirit
50:23 Memorial Day Reflections
In this live episode of the Backyard SmokeMaster BBQ podcast, host Kenyatta Robinson dives deep into the foil boat method for smoking brisket, a technique credited to @ChudsBbq. Kenyatta discusses its growing popularity, the benefits over traditional methods, and shares his first successful experience using the foil boat on Mother’s Day. Viewers are encouraged to participate with comments and questions, contributing insights on preferred methods, temperatures, and seasonings for brisket.
➡️ Get a copy of the Foil Boat Brisket Primer here!
Additionally, Kenyatta announces the launch of a new online BBQ community for enthusiasts. The Backyard SmokeMaster Society community is a place where we will
▶️ HAVE MONTHLY VIRTUAL MEETUPS
▶️ PARTICIPATE IN VIRTUAL BBQ COOKING CHALLENGES
▶️ LEARN HOW TO BBQ IN MONTHLY MASTERCLASSES
▶️ SUPPORT EACH OTHER IN A PRIVATE ONLINE GROUP THAT IS LIKE FACEBOOK, BUT NOT ON FACEBOOK
🌟 Sign up before July 1! 🌟
Topics in the podcast also include resting times, types of charcoal, wood chunks for smoking, as well as cooking lamb, goat, and Cornish hens.
00:00 Welcome to the Backyard SmokeMaster BBQ Podcast
00:59 Introduction to the Foil Boat Method for Brisket
03:24 Launching a New Online BBQ Community
05:13 First Experience with the Foil Boat Method
06:10 Detailed Steps for the Foil Boat Method
08:44 Tips for Smoking Brisket and Managing Temperature
19:49 Discussion on Charcoal and Wood Choices
26:55 Exploring Different Meats and Recipes
34:18 Building a BBQ Community and Final Thoughts
In this episode of the Backyard SmokeMaster BBQ podcast, Kenyatta Robinson and his wife Jeannine discuss the importance of learning from mistakes while barbecuing. They dive into topics like dealing with imperfections in barbecue, the value of experience, and the pitfalls of cheap offset smokers. The couple also interact with live viewers, offering tips on various barbecue techniques and equipment, as well as planning for a forthcoming 4th of July cyber cook-off. Tune in for insights, stories, and community engagement all centered around the art of barbecue.
Join the Backyard SmokeMaster Society online BBQ community and participate in the 4th of July cyber cook!
00:00 Welcome to the Backyard SmokeMaster BBQ Podcast
00:59 The Importance of Mistakes in BBQ
03:49 Engaging with the BBQ Community
05:12 Simplifying BBQ Techniques
07:55 Learning from BBQ Experiences
19:08 The 4th of July Cyber Cook Off
35:31 The Perils of Burnt Food
35:57 Igniting the Cajun Fryer
38:30 Frying Chicken the Traditional Way
38:44 New Grills and Smokers
40:08 Offset Smokers: Recommendations and Tips
49:28 Seafood on the Grill
51:42 Safety Tips and Essential Accessories
55:50 Exploring Local Fabricators
01:05:50 Concluding Remarks and Community Engagement
In this exciting episode of the Backyard Smokemaster BBQ Podcast, host Kenyatta Robinson welcomes Paul from Paul’s Grill, Backyard BBQ, based in South Los Angeles. Paul shares his journey from construction work to full-time barbecuing, inspired by a passion for cooking. The discussion covers Paul’s BBQ style, his creative culinary fusion, and the support he has received from the community. He talks about his plans for the future, including potential brick-and-mortar locations and catering opportunities. The conversation also touches on the challenges of being a street vendor, the importance of persistence, and the love for family driving his success. Tune in to hear some great BBQ tips, community support stories, and Paul’s vision for the future.
Join the Backyard SmokeMaster Society while the doors are still open! It is an online BBQ community with these exciting features!
▶️ MONTHLY VIRTUAL BBQ MEETUPS
▶️ VIRTUAL BBQ COOKING CHALLENGES
▶️ MONTHLY BBQ MASTERCLASSES
▶️ A PRIVATE ONLINE GROUP THAT IS LIKE FACEBOOK, BUT NOT ON FACEBOOK
Sign up at https://backyardsmokemaster.com/community
The podcast currently has 15 episodes available.