On this episode of This Week in Barbecue, we explore the future of barbecue through the lenses of wellness, technology, and economics. From Big Moe’s 100-plus pound transformation to new restaurant expansions and the growing concern over BBQ joint closures, this conversation examines what it truly takes to build and sustain a barbecue business in today’s climate.

We also dive deep into the impact of AI on food creators, the rise of backyard barbecue culture versus restaurant dining, pellet grill accessibility, and whether barbecue smoke is becoming a neighborhood nuisance. This is an honest, thoughtful discussion about barbecue entrepreneurship, food culture, and the changing economics of smoke.