In this episode, we're taking a swing at one of the most talked-about rib methods out there: the 3-2-1 method. Jordan and I break down where it came from, why some folks swear by it, and why others say it ruins ribs completely.

In this episode, I’m diving into something I get asked about all the time: is it better to cook the whole animal, or stick to individual cuts? Jordan and I talk through what you gain—and what you risk—when you take on a full carcass cook.

In Episode 10 we discuss resting brisket and squash more topics sent in.

Should you wrap your ribs or let them ride unwrapped the whole cook? We compare techniques, talk about bark vs. moisture, and share real pit results Whether you’re chasing competition-style shine or backyard rib perfection, this episode helps you decide which method fits your style—and your smoker.

On Episode 8 we squash or attempt to squash some prediction of beef prices. We dive into some other topics along the way.

Should you run the stack cap al the way or partially closed? That is just one of the topics we squash on this episode.

We dive deep into the shady world of peach butcher paper—yes, it’s a thing. From misleading labels to outright scams, we break down how some suppliers cut corners, why it matters for backyard pitmasters, and what to look for so you don’t get burned.

The American dream for many people, is opening a restaurant. I'm not sure if it's the idea around serving people great food or just the access into entrepreneurship. Either way, me and Jordan dive into opening a BBQ joint in 2025.

We squash topics such as "do I need an insualated firebox" to "proper length wood" and much more.

We squash some great topics in this episode from "do I need a fire grate in my offset smoker?" to other topics around open fire cooking.