Do you need good wood or a good rub? In this episode we go over rubs, and smoke flavors so you can achieve that perfect cook in your backyard. We asked some pitmasters to share their secrets.

3-2-1..It's time to smoke ribs. In this episode we talk about how you can achieve succulent, mouth watering ribs. We go over techniques like the "3-2-1" method--which is not used by a well known pitmaster. And we compare baby back ribs to St. Louis ribs.

No butts about it, just wing it when it comes to your first cook. Pork butt and chicken wings are one of the best things you can smoke for the first time. We'll share some of our secrets, as well as get tips from DC area pitmaster legends Myron Mixon and Fernando González, so your first cook is a success.

Live in an condo or don’t have access to a smoker? You can still make good BBQ in the oven. It’s not the same as having your meat in a smoker, but you can still make good BBQ that tastes great using some of the same techniques used in your backyard.

In this episode Jake and John get into the nitty gritty about temperature, fire regulation, and whether electric smokers bring the heat! Being considerate of your time and the time it will take to make the food perfect on the grill is essential. Also, the idea of multiple grill ownership is introduced. Learn about the "rule of shoe", smoking with Old Bay, and why the basic grill still remains a good option for most cooks.

Fired Up With Jake and John discuss everything you need to know about how to get started on you BBQ journey. What Washington DC area pit master inspires them to try new recipes in the own kitchens, on the own grills. What are the differences between charcoal and wood and why does that matter? Whether you are a novice, or an expert pit master entering competitions, Fired Up is for you!

Fired Up Co Host John Domen explains what "Fired Up with Jake and John" is all about!