In this episode of The Pizza King Podcast, I sit down with Mikey and Amanda from Fire & Smoke BBQ—a powerhouse couple turning their passion for barbecue into a growing brand. We talk about their journey from running pop-ups in Chicago to building a BBQ business in St. Augustine, Florida, and the lessons they’ve learned along the way.

Mikey shares his evolution from pizza kitchens to pitmaster, how their signature seasonings and sauces took off, and why their shiitake seasoning is both their best seller and biggest challenge. Amanda gives us a behind-the-scenes look at running the business, managing operations, and why working with your spouse is both rewarding and, let’s be honest, a little chaotic.

We also get into:

✅ The strategy behind selling out at pop-ups

✅ How they built a nationwide seasoning and sauce brand ✅ The importance of quality control and smart marketing ✅ Why their brisket pairs perfectly with cornbread instead of bread

✅ A killer BBQ mac & cheese pizza recipe you need to try

If you’re in the food business or just love a good hustle story, this episode is packed with insights on branding, scaling, and making damn good barbecue.

🎧 Tune in now and support Fire & Smoke BBQ at fireandsmokebbq.com.

Learn More By Visiting ThrivePOS.com/PizzaKing

Support the show

Request my weekly P&L template
Email: [email protected]

Download the free Lead the Shift 21-Day Workbook https://tyrellreed.com/leadtheshift-page

Apply for the March Leadership Accelerator cohort
https://tyrellreed.com/leadership2

Learn more about my work, tools, and events
https://tyrellreed.com

Upcoming events and appearances:

New York Restaurant Show
Javits Center, March 7

Pizza Expo Las Vegas
On the show floor recording podcast episodes