Ryan Zboril of Pitts & Spitts, one of Texas’ leading makers of custom smokers and grills, schools Chris and Greg on pellet smokers. Pitts & Spitts is rolling out next-gen high-tech pellet smokers that will appeal to backyard barbecue...

Ep23: Pellet smokers are becoming a barbecue game changer

Houston Chronicle barbecue columnist J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago – discuss the favors, personalities and barbecue culture in Houston, across Texas and anywhere the pit smoke leads them.

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A lot of things went away in our daily lives since the coronavirus pandemic took hold. A craving for barbecue was not among them.
Smoked meat fans have been thinking about their favorite barbecue joints since we’ve been living stay-at-home lives – hungry for fatty brisket, pull-apart pork ribs and slick, peppery sausage. J.C. Reid and Greg Morago talk about the struggles of barbecue operators during the pandemic. We also touch on rising beef prices and what that means for your two-meat plate; vacuum-sealed barbecue to-go; and how barbecue dining will change as Texas moves to reopen restaurants.
 
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Houston barbecue shoulders through pandemic

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With apologies to Fats Domino, they've got a crazy way of BBQ'ing there. Chris and Greg chat with Tyler Harp, who is Kansas City’s premier (and perhaps only professional) practitioner of Central Texas-style barbecue. He made pilgrimages to places...

Ep23: Pellet smokers are becoming a barbecue game changer

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