This week, Josh from Yummy Tummy has sent us some bottles of his new Ghost Sauce. Lyle took the initiative and prepared some food for us to sample. On this episode, we review the new sauce and talk about the different types of sauces. And stay tuned for a recipe of the week inspired by the new Ghost Sauce.

This week, we're discussing the importance of rubs and sauces during a cook. And stay tuned for a fresh, south-of-the-border recipe of the week.

We've been waiting patiently and Spring has finally arrived. The weather is already starting to improve so its time to bust out the grills and start smoking. Also, this week we hear from Rich Tuttle in Des Moines as well as Kevin Brown, the President of the Iowa BBQ Society.

It's St. Patrick's day once more, so we're talking about BBQ in Ireland and the Irish influences in BBQ today. We also begin a discussion on different kinds of smokers and grills.

It's a rainy day here in Rolla, but that doesn't mean you can't go out and smoke. This week we talk about maintaining temperature and staying dry. We also here from Rich and Bunny Tuttle about what's going on in the BBQ world.

It's been one year this week since The Pit Master Lyle Kwast joined the Mid Mo Smoke Show. This week we're taking a stroll down memory lane, talking about the things we've gotten to do and the people we've met along the way. It's been a great year and we're looking forward to even more of The Mid Mo Smoke Show

While you're prepping your food, it's also important to prep your grill. This week we're discussing woods and charcoal. How to start a fire, and how to manage it. And we hear from Rich Tuttle on his technique for fire management.

Continuing along the line of preparation, this week we're discussing ways of adding moisture and flavor to your meats. Also this week, we give some tips for smoking your Valentine's Day celebrations.

The weather is warming up and Super Bowl Sunday is tomorrow, so today is a great day to break out the smoker. Whether you're tailgating at a game, or cooking for a party, BBQ is always a good way to go. We also get to hear from Rich and Bunny and some Kids Que veterans.

Last week we talked about preparing meat before you smoke it. We mostly focused on beef, and touched a little on pork. This week we're continuing our conversation on meat prep. We cover the rest of pork and talk about preparing chicken.