Backyard SmokeMaster BBQ

Kenyatta T. Robinson
  • 5.0 (1)
  • Food

Backyard SmokeMaster BBQ supports the growing community of passionate backyard barbeque enthusiasts who are interested in learning about barbeque cooking techniques, grills, smokers, accessories and delicious recipes. On a whim, host Kenyatta Robinson posted a clip on YouTube after he asked his daughter to film the arrival of his long awaited custom-built 20″ offset smoker from Lone Star Grillz. Kenyatta was surprised by the number of questions received about the smoker so he created a follow-up video where he described the features of the stick burner and and explained why he was interested in learning how to make BBQ with one. The video was well received and the channel was born in earnest back in 2018.Since then Kenyatta has amassed a number of other grills and smokers and continues to make videos about them. This podcast is an extension of the YouTube channel and is designed to give listeners another way to share in Kenyatta’s insights about BBQ.

Episodes

  1. Jun 4

    7 Strong Reasons Why You Need More Than One Good Pit in Your Backyard

    # Episode 85 — Show Notes --- ## Episode Title 7 Strong Reasons Why You Need More Than One Good Pit in Your Backyard --- ## Episode Summary *(paste into the Blubrry/PowerPress description field)* You can't really call yourself a backyard pit master if you're only running one pit. In Episode 85, host Kenyatta Robinson makes the case — seven strong reasons, in fact — for why having more than one cooker is essential once you're serious about leveling up your barbecue. From matching the right tool to the right cook, to capacity for big crowds, scheduling flexibility, mastering different fuels and flavors, and the redundancy that saves a cook when a storm rolls in or an auger jams — every cooker earns its place and teaches you something new. Plus the community weighs in with their dream two-cooker combos, and Kenyatta shares why he just added two new smokers as he takes his barbecue pro. --- ## In This Episode - Why one pit isn't enough once you're serious about barbecue - Matching the cooker to the cook (and the crowd) - How a second or third pit gives you flexibility with your time - Different fuels, different skills, different flavor profiles - The redundancy that saves your cook when something goes wrong - How every cooker makes you a more well-rounded pit master - The community's favorite two-cooker combos --- ## The 7 Reasons 1. **Different tools for different cooks** — you wouldn't sear a ribeye on an offset or bake pizza on a smoker. 2. **Cooking capacity & crowd size** — big offsets and ceramics for a crowd; direct heat for weeknights. 3. **Flexibility with your time** — 12-hour cooks vs. 30-minute dinners; pellet as your "third gear." 4. **Fuel & fire management** — charcoal, pellets, gas, and electric each teach a different skill set. 5. **Different flavor profiles** — char, deep smoke, mild smoke, clean heat, and cold smoking. 6. **Redundancy & reliability** — a backup cooker for storms, flame-outs, and running out of fuel. 7. **You grow as a pit master** — every cooker has a lesson to teach. --- ## Chapters / Timestamps - **00:00** — Welcome to the show - **03:39** — Why this matters: two new smokers & going pro (MEHKO) - **07:59** — Reason 1: Different tools for different cooks - **11:12** — Reason 2: Cooking capacity & crowd size - **15:06** — Reason 3: Flexibility with your time - **19:36** — Reason 4: Fuel & fire management - **34:29** — Reason 5: Different flavor profiles - **40:41** — Reason 6: Redundancy & reliability - **46:25** — Reason 7: You grow as a pit master - **54:43** — Wrap-up & a schedule change --- ## Cookers & Gear Mentioned - **Smokeslinger** direct-heat cooker (the "Swiss Army knife" — offset or direct heat, two grate levels) → https://smokeslinger.com/products/the-smoke-slinger - **Liberty 94 offset smoker** → https://smokeslinger.com/products/liberty94-offset-smoker - **Kamado Joe / Big Green Egg** (big ceramic, low-and-slow or hot-and-fast) → https://amzn.to/3ROt8hj - **Weber Kettle** (the classic for learning fire management) → https://amzn.to/4uMJBRL - **Weber Ranch Kettle** (scaled-up; dozens of burgers, even a whole hog) → https://amzn.to/4uhhs4k - **Weber Smokey Mountain** (the historical king of smoking meats) → https://amzn.to/4oeTeq2 - **Slow 'N Sear (SnS) kettle** → https://amzn.to/4uKBk0C - **Santa Maria grills & attachments — Gabby's Grills** (Central Coast, CA; ~$160–480, also rotisserie attachments) → https://gabbysgrills.com/ - **Royal Oak charcoal pellets** (great blended with fruit pellets) → https://amzn.to/4uRAWxz - Also discussed: pellet grills, gas grills, electric smokers (e.g., Big Chief for fish), drum/barrel smokers, cinder-block grills, custom reverse-flow offsets, pizza ovens --- ## Community Combos (from the chat) - **Jeff:** Weber Smokey Mountain + Slow 'N Sear kettle — affordable and covers a lot. - **Correctional Officer (Bruce):** Smokeslinger + Santa Maria grill. - **Matt:** Weber Kettle to learn fire management; a custom 48" reverse-flow offset + a barrel cooker as a rib machine. - **Steinborn:** a quality drum/barrel smoker (great for hanging ribs; add a Santa Maria attachment to raise/lower the grate). --- ## Announcements - **Now a licensed MEHKO** (Micro Enterprise Home Kitchen Operation): Kenyatta is cleared to sell barbecue from his home kitchen after passing county inspection. In the **East Bay**? Sign up for menu drops and pre-orders at **backyardsmokemaster.com/clayton**. - **Schedule change:** The live podcast is moving from Fridays to **Wednesday evenings at 6 p.m. Pacific** (8 CT / 9 ET), starting **Wednesday, October 1**. Fridays will feature a replay. --- ## Join the Community The **Backyard SmokeMaster Society** is free and takes less than a minute to join. Don't smoke alone. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/FuMbEUvRTZo - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - If you could only run two outdoor cookers, what would they be? Tell us in the comments --- ## Affiliate Disclosure This episode may contain affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.

    59 min

  2. Jun 4

    The Secret to Successful, Juicy BBQ Chicken Every Time

    # Episode 84 — Show Notes --- ## Episode Title The Secret to Successful, Juicy BBQ Chicken Every Time --- ## Episode Summary Chicken doesn't get the respect brisket does — but it might be the easiest protein in barbecue to mess up. In Episode 84, host Kenyatta Robinson breaks down how to turn out juicy chicken with bite-through skin every single time. We cover why chicken is so deceptively tricky (thin cuts, plus white meat and dark meat that finish at different temps), how to prep for success with brines, marinades, and rubs, and the cooking techniques that make the difference: spatchcocking, indirect-then-direct heat, and why you should crank your grill hotter than the usual smoking rule says. Plus pull temps by cut, finishing and resting times, the most common chicken mistakes, and a community Q&A on wood, jerk chicken, and managing grill temps. --- ## In This Episode - Why chicken is harder to perfect than it looks - White meat vs. dark meat: different pull temps, different paces - Brine, marinade, or rub — how to prep for success - The indirect-then-direct technique for bite-through skin - Why 300–350°F beats low-and-slow for chicken - Finishing, saucing, and resting your bird - The common mistakes that dry out chicken --- ## Chapters / Timestamps - **00:00** — Welcome to the show - **05:15** — The challenge: white meat vs. dark meat - **08:14** — Juicy meat vs. bite-through skin (the core tension) - **10:29** — Prep for success: brining, marinades & rubs - **13:51** — Announcement: Barbecue Radio Network appearance - **17:17** — Cooking technique: indirect first, direct to finish - **18:01** — Skin-on vs. skinless & spatchcocking - **21:39** — Crank the temp: why 300–350°F beats low-and-slow - **24:26** — The instant-read thermometer & pull temps by cut - **25:24** — Community Q&A: wood, jerk chicken, oven vs. grill temps - **35:27** — Finishing touches: basting, saucing & resting times - **40:08** — Common mistakes to avoid - **45:25** — Rotisserie & wrap-up --- ## Key Takeaways - **White meat ≠ dark meat.** Pull breast/wings at 160–165°F; thighs/drums at 175–185°F. - **Skin on** protects moisture; **spatchcock** whole birds for even cooking. - **Indirect first, direct to finish** to crisp the skin and avoid rubber. - **Run hotter than usual: 300–350°F.** Low-and-slow leaves chicken skin rubbery; the thin cut still takes on plenty of smoke at higher temps. - **Use an instant-read thermometer** ($15–20) — don't guess. - **Rest before slicing:** whole bird 10–15 min, bone-in 5–10 min, boneless 3–5 min. - **Avoid:** overcooking the breast, saucing too early (sugar burns), skipping the trim, and rushing the high-heat finish. --- ## Resources & Gear Mentioned - **Instant-read meat thermometer** ($15–20) → https://amzn.to/4dYNxaQ - **Walkerswood** jerk marinade (mild) — for jerk chicken → https://amzn.to/43Qouly - **Weber Kettle rotisserie** attachment → https://amzn.to/4aefbzv - Cookers mentioned: PK Grill, drum smoker, pellet grill, charcoal & stick burners - Woods mentioned for chicken: apple, cherry, pecan, almond, hickory (go easy on mesquite; pairs with oak) - Previous episode: *Why Resting Meat Is Important to Perfecting Your BBQ* (Ep. 83) → https://backyardsmokemaster.com/why-resting-meat-is-important-to-perfecting-your-bbq/ --- ## Community Q&A Highlights - **Wood for chicken:** fruit woods (apple, cherry) and nut woods (pecan, almond, hickory) work well; mesquite is strong, best paired with oak. Mostly preference. - **Jerk chicken:** Walker's Wood marinade (mild) + a little oil, massaged into wings in a zip-top bag, marinated at least 4 hours or overnight. - **Oven vs. grill temps:** ovens hold a steady average; live fire constantly fluctuates, so manage intake/exhaust and don't obsess over an exact number — aim for a comfortable range (e.g., 325–375°F for a 350°F target). - **Best grill for chicken:** any cooker you can control the temp on; drum smokers are especially well suited since they run hot and recycle drippings into smoke. --- ## Announcement Kenyatta will be a guest on the **Barbecue Radio Network**, the largest syndicated barbecue radio program in the U.S. — proof of the community we're building together. Details on the air date to come (it also rebroadcasts as a podcast). --- ## Join the Community The **Backyard SmokeMaster Society** is free and takes less than a minute to join. Don't smoke alone. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/LTXjCR4fzOk - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - Skin-on or skinless? Do you spatchcock? Tell us in the comments --- ## Affiliate Disclosure This episode may contain affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.

    50 min

  3. Jun 4

    Why Resting Meat Is Important to Perfecting Your BBQ

    # Episode 83 — Show Notes --- ## Episode Title Why Resting Meat Is Important to Perfecting Your BBQ --- ## Episode Summary *(paste into the Blubrry/PowerPress description field)* You spent hours on that brisket — don't ruin it with one early slice. In Episode 83, host Kenyatta Robinson breaks down one of the most overlooked steps in barbecue: resting your meat. We get into the science of why resting works (juice redistribution, relaxing fibers, and carryover cooking), then move into the practical stuff: when to rest on the counter versus holding in a cooler, how to wrap with foil vs. butcher paper without ruining your bark, the safe temperature zone for holding, and the mistakes that quietly sabotage a great cook. Plus a lively community Q&A on knives, reheating brisket, and warming-oven temps. The golden rule? Slice at the last minute. --- ## In This Episode - The science of resting: why cutting too soon spills your juices - Carryover cooking and why you should pull your meat early - Countertop resting vs. the cooler hold — and when to use each - Foil vs. butcher paper, and how to avoid soggy bark - The safe holding zone (and why 140°F matters) - Common resting mistakes that dry out your barbecue - Community Q&A: knives, reheating brisket, and warming ovens --- ## Chapters / Timestamps - **00:00** — Welcome to the show - **05:07** — The science: why resting works (juice redistribution) - **09:37** — Why resting matters: relaxed fibers, juicier bites - **11:13** — Resting methods: countertop vs. cooler hold - **22:19** — Wrapping: foil vs. butcher paper (and avoiding soggy bark) - **29:16** — Safe holding temps: don't dip below 140°F - **30:38** — The golden rule: slice at the last minute - **31:58** — Mistakes to avoid - **32:26** — Carryover cooking explained - **46:51** — Community Q&A: knives & reheating brisket - **54:20** — Carryover rule of thumb + planning your cook - **58:01** — Wrap-up & next live show --- ## Key Takeaways - **Cooking pushes juices out; resting pulls them back in.** Tight fibers relax and reabsorb moisture during the rest. - **Counter rest** small cuts served in 15–45 min (ribs 20–30 min, chicken 10–15 min, tri-tip/steak 10–20 min), tented loosely. - **Cooler hold** big cuts for 1–4+ hrs (brisket 1–4, pork butt 1–3, roasts 1–2). Wrap, pack with towels, pre-warm the cooler first. - **Foil locks in steam; butcher paper lets meat breathe.** Vent 5–10 min before wrapping to protect your bark. - **Stay above 140°F** when holding; ideal zone is ~145–165°F. - **Account for carryover:** pull a few degrees early. Big/dense cuts climb 10°F+, small cuts 3–5°F. - **Slice at the last minute**, and build rest time into your plan. --- ## Resources & Gear Mentioned - **Cooler** (with towels) for extended holds → https://amzn.to/4uUiLHw - **Cambro** insulated food carrier → [add link] - **Warming oven / electric food warmer** (for big events or selling BBQ) → https://amzn.to/4fsxjJC - **Instant-read / wireless thermometer** for monitoring holds → https://amzn.to/4x0b8R8 - **Vacuum sealer** (for portioning & freezing leftover brisket) → https://amzn.to/4ucWBPl - **Knives mentioned:** Dalstrong, Dexter, Victorinox; a 10" non-serrated slicer for brisket → https://amzn.to/3RNMAea - Kenyatta's **No-Wrap Ribs** video on the Backyard SmokeMaster YouTube channel → https://youtu.be/nRbNDzNLsUQ - Previous episodes referenced: *The Truth About Smoking Frozen Meat* (Ep. 82); the earlier knives episode → https://backyardsmokemaster.com/the-truth-about-smoking-frozen-meat/ --- ## Reheating & Leftover Brisket Tips (from the community) - Reheat in the oven around 250–350°F; add beef tallow, beef stock, water, or a pat of butter to keep it moist. - Slice and vacuum-seal in portion sizes; sous vide is great for reheating (add a pat of beef tallow to the bag before sealing). - Repurpose brisket into tacos, eggs, and more. --- ## Join the Community The **Backyard SmokeMaster Society** is free to join and takes just a few seconds. You don't have to smoke alone. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/LTXjCR4fzOk - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - How do you rest your barbecue — counter, cooler, or something else? Tell us in the comments --- ## Affiliate Disclosure This episode may contain affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.

    1h 2m

  4. Jun 4

    The Truth About Smoking Frozen Meat

    # Episode 82 — Show Notes --- ## Episode Title The Truth About Smoking Frozen Meat --- ## Episode Summary We've all forgotten to thaw the meat — and ended up staring down a frozen brisket wondering if we can just smoke it anyway. In Episode 82, host Kenyatta Robinson busts the myths about smoking frozen meat in what's basically a barbecue food-safety masterclass. We get into what the USDA actually says about cooking from frozen, the "danger zone" every cook needs to understand, and the science of what freezing does to your meat's texture and moisture. Plus: which cuts hold up okay from frozen and which ones you should never try, the one situation where a pellet grill beats an offset, the safest ways to thaw in a hurry, and how to use your smoker to partially defrost in a pinch. Safety first, quality second. --- ## In This Episode - What the USDA says about cooking meat from a frozen state - Why smoking from frozen is riskier than grilling or roasting - The danger zone (40°F–140°F) and why it matters - The science of ice crystals, moisture loss, and texture - Which meats hold up from frozen — and which to never try - The one time a pellet or electric grill beats an offset - Fridge thawing vs. cold water bath - How to safely partially defrost in your smoker --- ## Chapters / Timestamps - **00:00** — Welcome to the show - **02:34** — What we're covering today - **06:27** — USDA guidelines: cooking from frozen takes ~50% longer - **08:33** — Why low-and-slow smoking from frozen is risky - **09:15** — The danger zone (40°F–140°F) explained - **17:02** — The science: how freezing affects fibers, moisture & texture - **20:29** — Meats that hold up well from frozen - **22:50** — Meats you should never smoke from frozen - **24:55** — Pro tip: if you must, go hotter and smaller - **28:35** — The one time pellet & electric grills beat an offset - **36:19** — Thawing methods: fridge vs. cold water bath - **45:44** — How to partially defrost in your smoker (step by step) - **51:27** — Main takeaways: safety first, quality second - **54:13** — Big announcement: now a licensed MEHKO - **56:48** — Wrap-up & next live show --- ## Key Takeaways - **Safe but slower:** The USDA confirms cooking from frozen is safe to a proper internal temp, but it takes about 50% longer. - **Smoking is the risk:** Low-and-slow temps can leave frozen meat in the 40°F–140°F danger zone too long. Grilling/roasting at higher heat is safer from frozen. - **Thaw when you can:** Fridge thawing is safest (≈24 hrs per 5 lbs); cold water bath is the fast backup (≈30 min per lb, change water every 30 min, cook immediately). - **Never thaw on the counter.** - **Hold up from frozen:** sausages, wings/drumsticks, thin pork chops, burger patties, vacuum-sealed fatty fish. - **Never from frozen:** brisket, pork shoulder, ribs, whole poultry, beef short/plate ribs. - **If you must:** cook hotter (300°F+), small cuts, nothing over 2 inches thick. - **Gear up:** a vacuum sealer (smaller ice crystals) and an instant-read thermometer are both worth owning. --- ## Resources & Gear Mentioned - **Vacuum sealer** (seal before freezing to reduce ice-crystal damage) → https://amzn.to/3PUCpUx - **Instant-read probe thermometer** → https://amzn.to/3PLEhip - **Lone Star Grillz** offset smoker → https://lonestargrillz.com/collections/smokers - Beginner cookers mentioned: **Weber Kettle**, **Pit Barrel Cooker** (entry model) → https://amzn.to/4fnd5AQ https://amzn.to/4ugCb8i - Frozen-shipped meat purveyors mentioned by the community: **Snake River Farms**, **Creekstone Farms** - Previous episode: *Smoke & Mirrors — The Most Overhyped BBQ Tools* → https://backyardsmokemaster.com/smoke-mirrors-the-most-overhyped-bbq-tools-and-what-actually-works/ --- ## Announcement **Backyard SmokeMaster Barbecue is now a licensed MEHKO** (Micro Enterprise Home Kitchen Operation) — a California program that lets home cooks sell food prepared in their home kitchen. If you're in the Bay Area, especially the East Bay, watch the social channels: pre-orders for barbecue are coming. 🔥 --- ## Join the Community The **Backyard SmokeMaster Society** is free to join and takes about a minute. You don't have to go on this barbecue journey alone. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/0rtF25r7JgU - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - Ever smoked something straight from frozen? Tell us how it went in the comments --- ## Affiliate Disclosure This episode may contain affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.

    1 hr

  5. Jun 4

    Smoke & Mirrors: The Most Overhyped BBQ Tools (And What Actually Works)

    # Episode 81 — Show Notes --- ## Episode Title Smoke & Mirrors: The Most Overhyped BBQ Tools (And What Actually Works) --- ## Episode Summary There's no shortage of barbecue gadgets out there — but not everything lives up to the hype. In Episode 81, host Kenyatta Robinson pulls back the curtain on the most overhyped tools in the barbecue world (and yes, he's bought just about all of them), then breaks down the underrated, unglamorous gear that actually earns a spot at your cook. From electric charcoal starters and meat claws to rib racks, smoke tubes, and Bluetooth-only thermometers, we separate the must-haves from the marketing fluff. Plus: a critical grill-brush safety warning, Kenyatta's two biggest BBQ regrets, and a whole lot of "use what you've got" wisdom from the live chat. Because at the end of the day, it's about the cook — not the gadgets. --- ## In This Episode - Why "too good to be true" usually is — and how to spot marketing fluff - The overhyped tools to skip (and the smarter, cheaper way to do the job) - A grill-brush safety issue every cook needs to hear - Kenyatta's two biggest gear regrets after 7 years on an offset - The underrated tools that actually deliver - Listener-tested "use what you've got" hacks from the barbecue family --- ## Chapters / Timestamps > *Note: timestamps are pulled from the episode transcript and may shift by a few seconds against the final published audio if an intro/countdown was added in post. Adjust if needed.* - **00:00** — Welcome to the show - **03:50** — Brisket talk: shout-out to Bruce's first brisket + the importance of the rest - **06:49** — Don't get fooled by the flash: must-have vs. marketing fluff - **10:45** — Overhyped: Electric charcoal fire starters - **12:24** — Overhyped: Meat claws - **13:25** — Overhyped: Rib racks - **14:31** — Overhyped: Pellet tube / smoke tubes - **20:38** — Overhyped: Wood chip smoke boxes (and why to skip chips) - **25:09** — Pellet vs. offset: convection, convenience, and real smoke flavor - **29:03** — Controversial pick: Bluetooth-only thermometers - **33:08** — Skip the branded BBQ journal + listener "use what you have" tips - **43:02** — Join the (free) Backyard SmokeMaster Society - **43:56** — Underrated tools that deliver: instant-read, gloves, charcoal baskets, grill grates, mesh racks, foil pans - **59:29** — Safety: ditch the wire-bristle grill brush - **1:04:21** — Biggest regrets: temp-control fans & a premium grill cover - **1:14:22** — Wrap-up --- ## Overhyped Tools (The Skip List) 1. Electric charcoal fire starters 2. Meat claws 3. Rib racks 4. Pellet tube / smoke tubes 5. Wood chip smoke boxes 6. Bluetooth-only thermometers 7. Automatic temperature-control fans *(Kenyatta's biggest regret)* 8. Premium grill covers ## Underrated Tools That Deliver 1. Instant-read thermometer *(the #1 must-have — a $20 reader works great)* 2. Heat-resistant gloves *(cotton + nitrile)* 3. Charcoal baskets 4. Grill grates *(flip to the flat side for an even sear)* 5. Mesh racks 6. Aluminum foil pans --- ## Resources & Gear Mentioned *(Add your affiliate links where applicable before publishing.)* - **Smokin' Pecan pellets** — pecan-shell pellets for more intense smoke flavor. Save 10% with code **BACKYARDSMOKEMASTER** → https://smokinpecan.com/BackyardSmokeMasterBBQ - **ThermoWorks RFX** wireless thermometer (separate ambient probe) → https://amzn.to/43T787y - **FireBoard Pulse** wireless thermometer → https://www.fireboard.com/shop/fireboard-pulse/?srsltid=AfmBOoq_2pu9_4eDj8EtuJGE0r0tF6221OsB2qoh6_ln7eeoDZY8QBm_ - **Combustion** wireless thermometer → https://combustion.inc/products/predictive-thermometer-gen2?srsltid=AfmBOooaXmJw09JufLGm3CBRHgse15Ia3jvpjNJgsjnmPiojrf8ecL3G - **Kick Ash Basket** charcoal baskets → https://amzn.to/49FNG1C - **Lone Star Grillz** 20×42 offset smoker → https://lonestargrillz.com/collections/smokers/products/20-x-42-offset-smoker - Previous episode: *How to Barbecue When You're Away From Home* → https://backyardsmokemaster.com/how-to-bbq-when-youre-away-from-home/ --- ## Join the Community The **Backyard SmokeMaster Society** is free to join — no reason not to. Jump into the discussion and keep the conversation going all week long. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/GpVNMrJgPvE - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - Got a gadget you regret — or one you swear by? Drop it in the comments --- ## Affiliate Disclosure This episode contains affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.

    1h 16m

  6. Mar 4

    How To BBQ When You’re Away From Home

    One of the best things about BBQ is that it doesn’t have to stay in your backyard. Whether you’re headed to a tailgate, camping trip, beach day, or a vacation rental, your pitmaster skills are 100% portable — you just need the right gear and a little planning. In Episode 80 of the Backyard SmokeMaster BBQ Podcast, we broke down everything you need to know to barbecue on the road like a pro. Here’s what you need to know. Before You Pack: Key Things to Think About Before you throw a grill in the truck and hit the road, there are a few important things to consider: Portability — Think about the weight, size, and fuel source of whatever you’re bringing. The cooker that dominates your backyard might not be practical on a camping trip. Local fire and smoking regulations — This is a big one. Some parks, beaches, and municipalities have fire bans or restrictions on open flame. Always check before you go. Cooking capacity — The grill you travel with probably won’t have the same capacity as your setup at home. Plan your menu accordingly. Recipe simplicity — This isn’t the time to tackle a 16-hour brisket. Think quick, flavorful cooks that work in a more limited setup. Cleanup and ash disposal — Especially at campsites or public parks, be a good citizen. Know the cleanup rules and plan for easy ash disposal. Best Portable Grills and Smokers for Travel Here’s a rundown of some proven options to consider for your next trip: 1. Weber Smokey Joe (~$50) The classic choice. It looks and operates just like the iconic Weber kettle, just in a compact, affordable package. Perfect for burgers, hot dogs, and basic grilling. If you’ve cooked on a Weber kettle before, you’ll feel right at home — just adjust for the smaller cooking surface. 2. PK Go (~$380) Made from cast aluminum, the PK Go is built tough and designed with portability in mind — it’s literally in the name (Portable Kitchen). Like its bigger brother the PK 360, it’s great for dual-zone cooking. Add the GrillGrates ($125) for even more versatility, including high-heat searing. They also offer a compact foldable table and a carrying case — solid all-around package. 3. Traeger Ranger (~$480) If you want set-it-and-forget-it convenience on the road, a portable pellet grill is your answer. The Traeger Ranger gives you digital temperature control and consistent results — no fire management required. The tradeoff? You need access to power. If your campsite or rental doesn’t have an outlet, lean toward charcoal instead. 4. Ooni Karu (~$350 for the 12″) Known primarily as a pizza oven, the Ooni Karu can actually pull double duty as a high-heat searing machine for steaks. It runs on wood, charcoal, or gas depending on the model, gets up to extremely high temperatures quickly, and is compact and portable. The first-gen 12″ model is the sweet spot for travel — the Karu 2 Pro is great but at $1,100+, it’s probably staying home. 5. Nomad Grill and Smoker (~$700) The Nomad’s briefcase-style design makes it one of the most unique portable options out there. It’s built with dual die-cast aluminum cook boxes and up to 425 square inches of cooking space. The build quality is premium, and it does claim smoker capabilities — though it shines most as a direct-heat grill. 6. Weber Go-Anywhere (~$90) A solid budget-friendly rectangular grill that’s easy to pack and store. With a two-zone setup — fuel on one side, indirect on the other — you can actually do some light smoking on this thing. Great for a low-investment portable option. 7. SNS Grills Travel Kettle (~$160) At 18 inches, this is a step up from the Smokey Joe’s 14 inches — and that extra cooking space matters. SNS Grills is known for thoughtful accessories (hello, Slow ‘N Sear), and the thermometer placement is dialed in. A great value for a travel-focused charcoal grill. 8. Slot Grill (~$150) A newer discovery — this collapsible grill is clever, quick to assemble, and impressively compact. Worth keeping an eye on. Your Travel BBQ Checklist Don’t leave home without these: ✅ The right fuel — Charcoal, pellets, or propane, depending on your cooker ✅ Instant-read thermometer — Skip the Bluetooth/wireless on the road; connectivity can be unreliable ✅ Foil trays or disposable pans ✅ Gloves and tongs ✅ Small cutting board — Easy to forget, hard to cook without ✅ A well-stocked cooler — Pre-season and pre-marinate your meats at home before you leave ✅ Backup fire starter — A torch is ideal; always have a lighter as a backup Travel-Friendly BBQ Recipes to Consider You don’t have to sacrifice great food just because you’re away from home. Here are some approaches that work really well on the road: Pre-smoked ribs — Smoke them at home, then reheat on your portable grill when you arrive. You get the full smoke flavor without the 5-6 hour cook on the road. Chicken thighs with dry rub — A crowd favorite for good reason. Quick cook time, versatile with rubs, and forgiving. Hard to mess up. Veggie skewers and grilled corn — Don’t forget the non-carnivores at your cookout. Grilled veggies are easy, colorful, and delicious. Kebabs — Great call for travel BBQ. Easy to prep, easy to cook, and everybody loves them. Pro Tips for Cooking on the Road A few final things to keep in mind before you fire it up: 🔍 Scout your location — Look for a flat surface in a shaded area. Wind conditions matter too, especially for charcoal cooks. 🔥 Have a reliable fire starter — A torch is your best friend. Bring a backup. 📋 Know the local rules — Respect fire bans and leave-no-trace principles wherever you cook. 🛡️ Safety first — Especially in unfamiliar surroundings. Don’t leave your cook unattended from start to finish. Pro Tips for Cooking on the Road A few final things to keep in mind before you fire it up: 🔍 Scout your location — Look for a flat surface in a shaded area. Wind conditions matter too, especially for charcoal cooks. 🔥 Have a reliable fire starter — A torch is your best friend. Bring a backup. 📋 Know the local rules — Respect fire bans and leave-no-trace principles wherever you cook. 🛡️ Safety first — Especially in unfamiliar surroundings. Don’t leave your cook unattended from start to finish. My Go-To Portable Grill For what it’s worth, my personal pick for travel BBQ is actually my PK 360. You can remove it from the pedal stand, take off the side tables, and it becomes surprisingly portable. It handles everything from direct grilling to low-and-slow smoking, and with GrillGrates, it can sear a steak beautifully. Not the lightest option, but the versatility is hard to beat. I also own a Weber Smokey Joe (picked it up at a closeout sale), but honestly — I haven’t used it once. The PK 360 just does more. Level Up Your BBQ Skills — Join the Community You don’t have to figure all of this out alone. The Backyard SmokeMaster Society is a free BBQ community where we keep conversations like this going all week long. Whether you’ve got questions about travel gear, need recipe advice, or just want to talk BBQ with people who get it — come join us. 👉 Join the Backyard SmokeMaster Society for free And if you want to catch the full conversation from this episode, check out Episode 80 of the Backyard SmokeMaster BBQ Podcast on YouTube, Spotify, or Apple Podcasts. https://youtube.com/live/XrDwCfN5dfk Kenyatta Robinson is the host of the Backyard SmokeMaster BBQ Podcast and the pitmaster behind Backyard SmokeMaster BBQ in the East Bay/Diablo Valley area. Follow along on YouTube, Instagram, and Facebook. The links above are affiliate links where I may receive a small commission. You will not pay more for using these links.

    55 min

  7. Feb 10

    Pitmaster-Approved Survival Tips To Beat The Heat

    Summer is here in full force, and if you’re serious about your BBQ, the heat is not going to stop you from firing up the smoker. But grilling and smoking in extreme temperatures — we’re talking 90°, 96°, even 100°+ degree days — takes a little extra planning and a lot of common sense. In Episode 79 of the Backyard SmokeMaster BBQ Podcast, we broke down the best pitmaster-approved tips for staying safe, comfortable, and in control of your cook when summer heat is at its peak. Heads up — some links on this page are affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thanks for supporting Backyard SmokeMaster BBQ! Whether you’re out in the East Bay, battling the humidity of South Florida, surviving Palm Springs, or just making it work wherever you are, these tips will keep you grilling all summer long. 1. Stay Hydrated — This One Is Non-Negotiable The most important rule of summer BBQ? Drink water. Keep a bottle or jug of water right next to your station. A cooler stocked with ice water and sports drinks is even better. While we’re not going to stop you from cracking a cold one (the community made it very clear that “grill master libations are a must”), alcohol alone won’t keep you hydrated during a long cook. Prioritize the water and sports drinks, especially in humid climates where the heat drains your energy faster. 2. Use Cooling Towels (Or Make Your Own) Cooling towels are an underrated piece of summer BBQ gear. You can pick them up at most outdoor or sporting goods stores, and they’re designed to stay cool against your skin for extended periods. No cooling towel on hand? Soak a regular towel in cold water and take it outside with you. It’s a simple fix that makes a real difference during those long cooks. 3. Take Breaks in the Shade Don’t be a hero. If you’re not actively tending the fire, get out of direct sunlight. Set up a chair, stool, or lawn chair in the shade — under a tree, a patio cover, or a canopy. Staying in the sun the entire duration of a brisket or pork butt cook will sap your energy and make the whole experience miserable. A little shade goes a long way. 4. Create a Comfortable Cook Zone This isn’t about two-zone cooking — it’s about a comfortable zone for you. Set up a canopy or patio umbrella near your smoker. Add a standing fan or a battery-powered misting fan (community members had great things to say about the EGO battery-powered misting fan, which uses the same rechargeable batteries as EGO lawn tools). Make your outdoor cook station a place you actually want to be. 5. Control Your Fire — Heat Spikes Are Real When ambient temperatures are already sky-high, your fire can get away from you faster than you expect. Temperature spikes and flare-ups are more common on extremely hot days, so stay vigilant. A couple of tools that help: Water pans — Place them inside your smoker or grill to help stabilize internal temperatures. They act as a heat buffer and can prevent wild swings. Bricks — Especially useful in kamado-style grills and Weber kettles, bricks add thermal mass and help hold steady temperatures. Keep a closer eye on your temps than you normally would, and don’t assume your smoker is going to behave the same way it does on a 65-degree fall day. 6. Position Your Smoker in the Shade (If You Can) Direct sunlight beating down on your smoker adds extra heat to the outside of the cooker, which can affect internal temps and make it harder to maintain consistency. If your smoker is on wheels or easy to move, try to position it in a shaded area before your cook. Even partial shade can help. For those of us with multiple grills and smokers planted in one spot — this one takes a little extra effort, but it’s worth it. 7. Be Flexible With Your Cook Times Meat can cook significantly faster in extreme heat because the ambient temperature is already working in your favor — or against you, depending on how you look at it. Don’t assume the same cook times from your last session are going to hold. Monitor your internal meat temps more frequently and be ready to adjust. The best pitmasters are adaptable, not rigid. 8. Use a Remote Thermometer This is your best friend in the summer heat. Remote thermometers allow you to monitor your cook from inside the house, away from the heat, while your phone does the watching. No more hovering over the pit. A few top picks from the community: ThermoWorks RFX — One of the newer standout options with excellent reliability FireBoard — Another premium choice with robust remote monitoring Combustion Inc. Predictive Thermometer — Features 8 sensors for pinpoint accuracy with no guesswork One hot-weather tip: extreme heat can drain thermometer batteries faster than usual. Always have backup batteries (or a backup thermometer) on hand. 9. Plan Ahead — Your Biggest Competitive Advantage This is the tip that ties everything else together. A spontaneous BBQ on a brutally hot day is a recipe for a rough cook. Instead, think through your entire session in advance: Know what you’re cooking and how long it will take Gather and stage everything you need — tools, seasonings, wood/charcoal, thermometers — before you start Position your cooler, supplies, and gear close to your cook station to minimize trips back and forth between outside and inside Dress appropriately for the heat, but always think safety — wear closed-toe shoes and keep a fire extinguisher nearby The more you plan, the less you’re scrambling in the heat. And the less you’re scrambling, the more you can actually enjoy the cook. 10. Manage the Bugs (Because They Know When You’re Cooking) Summer BBQ means bugs. It never fails. Add bug spray or citronella to your summer cook station setup. And if you want to have a little fun with the flies — the community is a big fan of the salt gun with laser sights. Turning fly patrol into target practice? Honestly, not a bad way to pass the time on a slow smoke. Recap: Summer Grilling Survival Checklist Before your next hot-weather cook, run through this quick checklist: Water and sports drinks in a cooler nearby Cooling towel ready to go Shaded area for breaks (chair or stool set up) Canopy, umbrella, or fan at cook station Battery-powered misting fan (optional but recommended) Water pan or bricks inside smoker for temp stability Smoker positioned in shade if possible Remote thermometer charged and ready (with backup batteries) Bug spray and/or citronella Fire extinguisher accessible Everything staged and planned before you light the fire Summer heat isn’t going to slow down a real pitmaster — but it does require some extra preparation and self-awareness. Protect yourself, manage your fire, and use the tools available to you. Most importantly, stay hydrated and enjoy the cook. Got your own tips for surviving the summer heat on the grill or smoker? Drop them in the comments below — the Backyard SmokeMaster community always has something good to add. Want more BBQ tips and techniques? Join the Backyard SmokeMaster Society, the free BBQ community for backyard cooks who take their ‘cue seriously. New episodes of the Backyard SmokeMaster BBQ Podcast drop every week — find us on YouTube, Spotify, and Apple Podcasts.

    42 min

  8. Jan 23

    BBQ Myths Busted: What You Think You Know (But Don’t)

    Barbecue is full of traditions, rules of thumb, and “that’s just how it’s done” advice. Some of it is solid. A lot of it? Not so much. In this episode, we take a hard look at common BBQ beliefs — the ones many of us learned early on — and separate fact from fiction using real-world experience and food science. If you’ve ever wondered why certain BBQ advice never quite worked the way it was supposed to, this one’s for you. Myth #1: Soaking Wood Chips Improves Smoke Flavor This is one of the most common myths in barbecue. The truth: Soaked wood produces steam, not flavorful smoke. When wood chips are soaked: They take longer to ignite They steam before they burn They do not create better smoke flavor If you want consistent, clean smoke, skip soaking and use dry wood chunks instead. They burn more predictably and give you better control over flavor. Myth #2: All Smoke Is Good Smoke Big clouds of smoke might look impressive, but they’re not what your food wants. The truth: Thin, blue smoke is ideal. Clean smoke: Comes from proper combustion Is often barely visible Produces clean, balanced flavor Thick white, gray, or brown smoke often leads to bitter food. Smoke should be treated like an ingredient — if it looks dirty, it probably tastes that way too. Myth #3: Charcoal Is Always Better Than Gas This one surprises a lot of people. The truth: It’s not charcoal vs. gas — it’s about heat type and wood smoke. What really matters: Infrared heat (from glowing charcoal or infrared gas burners) Wood for smoke flavor High-quality gas grills with infrared burners can produce excellent searing and flavor. Charcoal’s main role is heat; wood is what provides smoke flavor. Myth #4: You Should Only Flip Steak Once This advice gets repeated constantly — and it’s outdated. The truth: Frequent flipping cooks meat more evenly. Flipping more often: Reduces overcooking on one side Promotes even doneness Helps build a better crust overall This applies especially when finishing with a reverse sear. Myth #5: You Need a Binder for Rubs to Stick Mustard, mayo, oil — everyone has an opinion. The truth: A binder is optional, and water works just fine. Binders: Do not help seasoning penetrate the meat Do not significantly affect flavor Are mostly about convenience and habit If your meat is moist, rub will stick. Simple as that. Myth #6: Fat Penetrates Meat During Cooking This one causes a lot of confusion, especially with brisket. The truth: Fat does not penetrate muscle. What actually matters: Internal marbling (intramuscular fat) Proper trimming Even seasoning contact with meat Leaving thick slabs of exterior fat does not make meat juicier. It can actually block seasoning and slow the cook unnecessarily. Myth #7: Beer Can Chicken Adds Flavor It looks fun, but that’s about it. The truth: Beer can chicken doesn’t steam the bird or add meaningful flavor. Instead: It slows internal cooking Creates uneven doneness Wastes perfectly good beer If you want juicy chicken, focus on temperature control and proper cooking — not gimmicks. Myth #8: Spritzing Adds Flavor Spritzing is everywhere on social media, but it’s often misunderstood. The truth: Spritzing mainly cools the meat. What spritzing can do: Slow the cook if meat is racing ahead Help smoke adhere early in the cook What it doesn’t do: Add deep flavor Improve bark late in the cook Once bark is set, spritzing usually softens it. Use spritzing with purpose — not habit. Myth #9: Grill Marks Equal Better Flavor Those “tiger stripes” look great in photos, but… The truth: Full surface browning creates better flavor. A complete crust: Produces more Maillard reaction Delivers more flavor Beats grill marks every time Presentation is nice, but flavor wins. Myth #10: Cook Time Per Pound Is Reliable “How long will it take?” might be the most asked BBQ question. The truth: Thickness and internal temperature matter more than time. Time-per-pound rules: Ignore meat shape and thickness Don’t account for pit variability Lead to overcooked or undercooked food Thermometers — instant-read and leave-in — remove the guesswork and make better barbecue. Final Thoughts Barbecue gets easier when you stop chasing myths and start cooking with intention. Understanding: Heat types Smoke quality Meat behavior …will improve your results far more than following outdated rules. https://youtube.com/live/ZQyyCtPaFHs Want to Go Deeper with BBQ Like This? If you enjoy real-world BBQ conversations, myth-busting discussions, and learning how to cook with more confidence, come join the Backyard SmokeMaster Society. It’s a free community where backyard pitmasters share cooks, ask questions, and get better together. 👉 Join here: https://backyardsmokemaster.com/society

    1h 18m

  9. Jan 6

    Side Hustle: 5 Must-Have BBQ Side Dishes to Complete Your Feast

    When people talk barbecue, the spotlight almost always goes to the meat. Brisket. Ribs. Pulled pork. Sausage. And don’t get me wrong — the pit should get the glory. But great barbecue spreads don’t live or die by protein alone. The right side dishes bring balance, contrast, and comfort. They turn a plate of smoked meat into a complete feast and quietly elevate your reputation as a pitmaster. In this episode, we break down five must-have BBQ side dishes that work with just about any cook and are easy to execute alongside a smoker already running. 1. Smoked Mac and Cheese This is a crowd favorite for a reason. Smoked mac and cheese delivers: Rich, creamy comfort A subtle smoke layer that pairs perfectly with brisket or ribs Endless customization options You can keep it classic or level it up with: Bacon Jalapeños (if you like heat) Chopped brisket or pulled pork The key is balance — you want smoke presence, not overpowering campfire flavor. 2. Sweet Corn (On or Off the Cob) Corn is one of the most underrated BBQ sides — and one of the easiest wins. Why it works: Naturally sweet Handles smoke and heat beautifully Pairs with almost any protein Grill or smoke it whole, then finish with seasoned butter. You can also cut it off the cob and dress it with: Cotija-style cheese Lime Chili powder Simple. Bright. Reliable. 3. Smoked Baked Beans If you’re serving barbecue without baked beans, you’re leaving points on the table. Smoked baked beans: Add depth and richness Stretch leftover meat Hold beautifully in warmers This is a perfect place to fold in: Chopped brisket Pulled pork Your favorite BBQ sauce They’re forgiving, scalable, and almost always a hit. 4. Smoked Whole Potatoes This might be the most low-effort, high-reward side on the list. How it works: Put whole potatoes on the smoker at ~250°F Smoke uncovered for about an hour Wrap tightly in foil Return to the smoker for another 60–90 minutes The result is a perfectly tender, lightly smoky potato that beats the oven every time. No prep. No fuss. Just timing. 5. Grilled or Smoked Vegetables Every BBQ spread benefits from color and freshness. Veggies also: Balance rich meats Appeal to non-meat eaters Add visual pop to the table Great options include: Skewered mixed vegetables Asparagus Bell peppers and onions Zucchini or squash A little olive oil, salt, and smoke goes a long way. Bonus Side Dish Ideas Once you’ve got the essentials covered, consider mixing in something unexpected: Grilled peaches or pineapple Pickled red onions or okra Smoked deviled eggs BBQ spaghetti (Memphis-style) Jalapeño or honey-butter cornbread muffins These aren’t required — but they’re memorable. Final Thoughts Great pitmasters don’t just cook meat — they build plates. Strong side dishes: Complete the meal Showcase your range Make your barbecue feel intentional The next time you fire up the smoker, give your sides the same respect you give the protein. Your guests will notice. Want to Cook Smarter, Not Alone? If you want more BBQ ideas, real-world tips, and a place to talk barbecue without the noise of social media, join the Backyahttps://backyardsmokemaster.com/societyrd SmokeMaster Society. It’s a free community of backyard pitmasters sharing cooks, asking questions, and getting better together. 👉 Join here: https://backyardsmokemaster.com/society https://youtube.com/live/OfjytXS7ZL0

  10. Jan 6

    Ribs 101: Everything You Need to Know for Fall-Off-the-Bone Flavor

    Ribs are one of the most rewarding cooks in barbecue — and also one of the easiest to overthink. Between different cuts, wrapping debates, cook times, and tenderness myths, it’s easy to get lost before you ever fire up the smoker. In this guide, I’m breaking ribs down into a simple, repeatable process. Whether this is your first rack or your fiftieth, this is everything you need to know to produce ribs that are tender, flavorful, and crowd-pleasing. 1. Choose the Right Ribs The first decision is what kind of ribs you’re cooking. Popular Rib Cuts Baby Back Ribs Leaner Cook faster Slightly sweeter flavor Spare Ribs Meatier More fat and flavor Longer cook time St. Louis–Style Ribs Spare ribs trimmed into a uniform shape Easier to cook evenly Great balance of meat and fat For beginners, St. Louis–style ribs are often the sweet spot. 2. Prep the Ribs Properly Good ribs start with good prep. Remove the Membrane Flip the ribs bone-side up Slide a butter knife under the membrane Grab with a paper towel and pull Removing the membrane allows seasoning and smoke to penetrate and prevents a chewy texture. 3. Seasoning: Keep It Simple Ribs don’t need complicated seasoning to taste great. Binders (Optional) Mustard Oil Water Worcestershire sauce The binder doesn’t impact flavor much — it just helps the rub stick. Rub Options Salt, pepper, and garlic (SPG) Your favorite store-bought rib rub Light layers work better than heavy clumps Ribs are thinner than brisket, so don’t oversalt. Even coverage is the goal. 4. Set Up the Smoker Ribs thrive in a steady, moderate heat environment. Target temperature: 250–275°F Wood choices: Oak, pecan, apple, or cherry Clean smoke matters — especially early in the cook You don’t need heavy smoke. Ribs absorb flavor quickly. 5. Cooking the Ribs Place ribs bone-side down and let them cook undisturbed. Avoid opening the lid too often Focus on consistent pit temperature Expect ribs to take 2.5–4 hours, depending on cut and method 6. Wrapping: When & Why Wrapping helps ribs tenderize and retain moisture. Common Wrap Options Butcher paper Foil (most common for ribs) Unlike brisket, foil works well for ribs because tenderness is usually the primary goal. Wrap when: The meat has pulled back from the bones The surface color looks right The bark is set 7. The Tenderness Test (Forget the Clock) Fall-off-the-bone ribs aren’t about internal temperature — they’re about feel. How to Tell They’re Done Bend test: rack bends easily when lifted Toothpick slides in with little resistance Meat visibly pulling away from bones If they fight you, they’re not ready. 8. Sauce (Optional but Popular) Sauce is personal. Brush lightly during the final 20–30 minutes Avoid sugary sauces too early — they burn Let the sauce set, not boil Dry ribs and sauced ribs can both be excellent. 9. Rest the Ribs Ribs don’t need long rests like brisket, but they still benefit from a short pause. Rest 15–30 minutes Keep loosely tented Allows juices to redistribute 10. Common Rib Mistakes to Avoid Too dry? Wrapped too late Cooked too hot Didn’t rest Too tough? Not cooked long enough Didn’t wrap Pulled too early Mushy ribs? Over-wrapped Cooked too long in foil Final Thoughts Great ribs aren’t about chasing perfection — they’re about understanding the process. Once you learn how ribs respond to heat, time, and moisture, you can adjust for your own style and preferences. If you want ribs that consistently deliver fall-off-the-bone tenderness, focus on: Proper prep Steady temperatures Wrapping at the right time Cooking to feel, not the clock https://youtube.com/live/d5uNuNgVSw4?feature=share If you want more hands-on BBQ guidance, real conversations, and a place to ask questions without the noise of social media, join the Backyard SmokeMaster Society. It’s a free community where backyard pitmasters connect, share cooks, swap tips, and learn together. Whether you’re smoking your first rack of ribs or dialing in your process, you don’t have to do it alone. 👉 Join here: https://backyardsmokemaster.com/society

  • 10 Episodes

Ratings & Reviews

About

Backyard SmokeMaster BBQ supports the growing community of passionate backyard barbeque enthusiasts who are interested in learning about barbeque cooking techniques, grills, smokers, accessories and delicious recipes. On a whim, host Kenyatta Robinson posted a clip on YouTube after he asked his daughter to film the arrival of his long awaited custom-built 20″ offset smoker from Lone Star Grillz. Kenyatta was surprised by the number of questions received about the smoker so he created a follow-up video where he described the features of the stick burner and and explained why he was interested in learning how to make BBQ with one. The video was well received and the channel was born in earnest back in 2018.Since then Kenyatta has amassed a number of other grills and smokers and continues to make videos about them. This podcast is an extension of the YouTube channel and is designed to give listeners another way to share in Kenyatta’s insights about BBQ.

Information

  • Creator
    Kenyatta T. Robinson
  • Years Active
    2022 - 2026
  • Episodes
    10
  • Rating
    Clean
  • Copyright
    © 2026 Kenyatta Robinson, LLC All Rights Reserved.
  • Show Website
    Backyard SmokeMaster BBQ

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