One of the best things about BBQ is that it doesn’t have to stay in your backyard. Whether you’re headed to a tailgate, camping trip, beach day, or a vacation rental, your pitmaster skills are 100% portable — you just need the right gear and a little planning. In Episode 80 of the Backyard SmokeMaster BBQ Podcast, we broke down everything you need to know to barbecue on the road like a pro. Here’s what you need to know.

Before you throw a grill in the truck and hit the road, there are a few important things to consider:

Portability — Think about the weight, size, and fuel source of whatever you’re bringing. The cooker that dominates your backyard might not be practical on a camping trip.

Local fire and smoking regulations — This is a big one. Some parks, beaches, and municipalities have fire bans or restrictions on open flame. Always check before you go.

Cooking capacity — The grill you travel with probably won’t have the same capacity as your setup at home. Plan your menu accordingly.

Recipe simplicity — This isn’t the time to tackle a 16-hour brisket. Think quick, flavorful cooks that work in a more limited setup.

Cleanup and ash disposal — Especially at campsites or public parks, be a good citizen. Know the cleanup rules and plan for easy ash disposal.

Here’s a rundown of some proven options to consider for your next trip:

The classic choice. It looks and operates just like the iconic Weber kettle, just in a compact, affordable package. Perfect for burgers, hot dogs, and basic grilling. If you’ve cooked on a Weber kettle before, you’ll feel right at home — just adjust for the smaller cooking surface.

Made from cast aluminum, the PK Go is built tough and designed with portability in mind — it’s literally in the name (Portable Kitchen). Like its bigger brother the PK 360, it’s great for dual-zone cooking. Add the GrillGrates ($125) for even more versatility, including high-heat searing. They also offer a compact foldable table and a carrying case — solid all-around package.

If you want set-it-and-forget-it convenience on the road, a portable pellet grill is your answer. The Traeger Ranger gives you digital temperature control and consistent results — no fire management required. The tradeoff? You need access to power. If your campsite or rental doesn’t have an outlet, lean toward charcoal instead.

Known primarily as a pizza oven, the Ooni Karu can actually pull double duty as a high-heat searing machine for steaks. It runs on wood, charcoal, or gas depending on the model, gets up to extremely high temperatures quickly, and is compact and portable. The first-gen 12″ model is the sweet spot for travel — the Karu 2 Pro is great but at $1,100+, it’s probably staying home.

The Nomad’s briefcase-style design makes it one of the most unique portable options out there. It’s built with dual die-cast aluminum cook boxes and up to 425 square inches of cooking space. The build quality is premium, and it does claim smoker capabilities — though it shines most as a direct-heat grill.

A solid budget-friendly rectangular grill that’s easy to pack and store. With a two-zone setup — fuel on one side, indirect on the other — you can actually do some light smoking on this thing. Great for a low-investment portable option.

At 18 inches, this is a step up from the Smokey Joe’s 14 inches — and that extra cooking space matters. SNS Grills is known for thoughtful accessories (hello, Slow ‘N Sear), and the thermometer placement is dialed in. A great value for a travel-focused charcoal grill.

A newer discovery — this collapsible grill is clever, quick to assemble, and impressively compact. Worth keeping an eye on.

Don’t leave home without these:

You don’t have to sacrifice great food just because you’re away from home. Here are some approaches that work really well on the road:

Pre-smoked ribs — Smoke them at home, then reheat on your portable grill when you arrive. You get the full smoke flavor without the 5-6 hour cook on the road.

Chicken thighs with dry rub — A crowd favorite for good reason. Quick cook time, versatile with rubs, and forgiving. Hard to mess up.

Veggie skewers and grilled corn — Don’t forget the non-carnivores at your cookout. Grilled veggies are easy, colorful, and delicious.

Kebabs — Great call for travel BBQ. Easy to prep, easy to cook, and everybody loves them.

A few final things to keep in mind before you fire it up:

🔍 Scout your location — Look for a flat surface in a shaded area. Wind conditions matter too, especially for charcoal cooks.

🔥 Have a reliable fire starter — A torch is your best friend. Bring a backup.

📋 Know the local rules — Respect fire bans and leave-no-trace principles wherever you cook.

🛡️ Safety first — Especially in unfamiliar surroundings. Don’t leave your cook unattended from start to finish.

A few final things to keep in mind before you fire it up:

🔍 Scout your location — Look for a flat surface in a shaded area. Wind conditions matter too, especially for charcoal cooks.

🔥 Have a reliable fire starter — A torch is your best friend. Bring a backup.

📋 Know the local rules — Respect fire bans and leave-no-trace principles wherever you cook.

🛡️ Safety first — Especially in unfamiliar surroundings. Don’t leave your cook unattended from start to finish.

For what it’s worth, my personal pick for travel BBQ is actually my PK 360. You can remove it from the pedal stand, take off the side tables, and it becomes surprisingly portable. It handles everything from direct grilling to low-and-slow smoking, and with GrillGrates, it can sear a steak beautifully. Not the lightest option, but the versatility is hard to beat.

I also own a Weber Smokey Joe (picked it up at a closeout sale), but honestly — I haven’t used it once. The PK 360 just does more.

You don’t have to figure all of this out alone. The Backyard SmokeMaster Society is a free BBQ community where we keep conversations like this going all week long. Whether you’ve got questions about travel gear, need recipe advice, or just want to talk BBQ with people who get it — come join us.

👉 Join the Backyard SmokeMaster Society for free

And if you want to catch the full conversation from this episode, check out Episode 80 of the Backyard SmokeMaster BBQ Podcast on YouTube, Spotify, or Apple Podcasts.

Kenyatta Robinson is the host of the Backyard SmokeMaster BBQ Podcast and the pitmaster behind Backyard SmokeMaster BBQ in the East Bay/Diablo Valley area. Follow along on YouTube, Instagram, and Facebook.

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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.

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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.

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.

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.

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.

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.

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.

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.

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.

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:

One hot-weather tip: extreme heat can drain thermometer batteries faster than usual. Always have backup batteries (or a backup thermometer) on hand.

This is the tip that ties everything else together. A spontaneous BBQ on a brutally hot day is a recipe for a rough cook. Instead, think through your entire session in advance:

The more you plan, the less you’re scrambling in the heat. And the less you’re scrambling, the more you can actually enjoy the cook.

Summer BBQ means bugs. It never fails. Add bug spray or citronella to your summer cook station setup. And if you want to have a little fun with the flies — the community is a big fan of the salt gun with laser sights. Turning fly patrol into target practice? Honestly, not a bad way to pass the time on a slow smoke.

Before your next hot-weather cook, run through this quick checklist:

Summer heat isn’t going to slow down a real pitmaster — but it does require some extra preparation and self-awareness. Protect yourself, manage your fire, and use the tools available to you. Most importantly, stay hydrated and enjoy the cook.

Got your own tips for surviving the summer heat on the grill or smoker? Drop them in the comments below — the Backyard SmokeMaster community always has something good to add.

Want more BBQ tips and techniques? Join the Backyard SmokeMaster Society, the free BBQ community for backyard cooks who take their ‘cue seriously. New episodes of the Backyard SmokeMaster BBQ Podcast drop every week — find us on YouTube, Spotify, and Apple Podcasts.

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.

This is one of the most common myths in barbecue.

The truth: Soaked wood produces steam, not flavorful smoke.

When wood chips are soaked:

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.

Big clouds of smoke might look impressive, but they’re not what your food wants.

The truth: Thin, blue smoke is ideal.

Clean smoke:

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.

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:

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.

This advice gets repeated constantly — and it’s outdated.

The truth: Frequent flipping cooks meat more evenly.

Flipping more often:

This applies especially when finishing with a reverse sear.

Mustard, mayo, oil — everyone has an opinion.

The truth: A binder is optional, and water works just fine.

Binders:

If your meat is moist, rub will stick. Simple as that.

This one causes a lot of confusion, especially with brisket.

The truth: Fat does not penetrate muscle.

What actually matters:

Leaving thick slabs of exterior fat does not make meat juicier. It can actually block seasoning and slow the cook unnecessarily.

It looks fun, but that’s about it.

The truth: Beer can chicken doesn’t steam the bird or add meaningful flavor.

Instead:

If you want juicy chicken, focus on temperature control and proper cooking — not gimmicks.

Spritzing is everywhere on social media, but it’s often misunderstood.

The truth: Spritzing mainly cools the meat.

What spritzing can do:

What it doesn’t do:

Once bark is set, spritzing usually softens it. Use spritzing with purpose — not habit.

Those “tiger stripes” look great in photos, but…

The truth: Full surface browning creates better flavor.

A complete crust:

Presentation is nice, but flavor wins.

“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:

Thermometers — instant-read and leave-in — remove the guesswork and make better barbecue.

Barbecue gets easier when you stop chasing myths and start cooking with intention.

Understanding:

…will improve your results far more than following outdated rules.

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

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.

This is a crowd favorite for a reason.

Smoked mac and cheese delivers:

You can keep it classic or level it up with:

The key is balance — you want smoke presence, not overpowering campfire flavor.

Corn is one of the most underrated BBQ sides — and one of the easiest wins.

Why it works:

Grill or smoke it whole, then finish with seasoned butter.
You can also cut it off the cob and dress it with:

Simple. Bright. Reliable.

If you’re serving barbecue without baked beans, you’re leaving points on the table.

Smoked baked beans:

This is a perfect place to fold in:

They’re forgiving, scalable, and almost always a hit.

This might be the most low-effort, high-reward side on the list.

How it works:

The result is a perfectly tender, lightly smoky potato that beats the oven every time. No prep. No fuss. Just timing.

Every BBQ spread benefits from color and freshness.

Veggies also:

Great options include:

A little olive oil, salt, and smoke goes a long way.

Once you’ve got the essentials covered, consider mixing in something unexpected:

These aren’t required — but they’re memorable.

Great pitmasters don’t just cook meat — they build plates.

Strong side dishes:

The next time you fire up the smoker, give your sides the same respect you give the protein. Your guests will notice.

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

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.

The first decision is what kind of ribs you’re cooking.

For beginners, St. Louis–style ribs are often the sweet spot.

Good ribs start with good prep.

Removing the membrane allows seasoning and smoke to penetrate and prevents a chewy texture.

Ribs don’t need complicated seasoning to taste great.

The binder doesn’t impact flavor much — it just helps the rub stick.

Ribs are thinner than brisket, so don’t oversalt. Even coverage is the goal.

Ribs thrive in a steady, moderate heat environment.

You don’t need heavy smoke. Ribs absorb flavor quickly.

Place ribs bone-side down and let them cook undisturbed.

Wrapping helps ribs tenderize and retain moisture.

Unlike brisket, foil works well for ribs because tenderness is usually the primary goal.

Wrap when:

Fall-off-the-bone ribs aren’t about internal temperature — they’re about feel.

If they fight you, they’re not ready.

Sauce is personal.

Dry ribs and sauced ribs can both be excellent.

Ribs don’t need long rests like brisket, but they still benefit from a short pause.

Too dry?

Too tough?

Mushy ribs?

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:

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