This week episode expands a discussion of weather it is time to consider more commercial tech for making great BBQ

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In this week’s BBQandTECH episode, Chris delves into the switch to fat side down. Find out why he made the change and also here some of the benefits he is seeing.

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In this week’s BBQ podcast episode, Chris delves into the challenges encountered while smoking brisket for the food truck—no surprise, there were plenty of BBQ-related hurdles!

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Chris's journey from a corporate America position to launching his own food truck and catering service, BBQ and Tech, is a compelling story of resilience, passion, and the power of networking. After facing the tough reality of being laid off, Chris didn't let his circumstances define his future. Instead, he turned a moment of adversity into an opportunity to pursue his passion for food and technology, blending them into a unique business venture.

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Meet our special guest, seasoned BBQ Pitmaster Kevin Wheeler, who's been mastering the art of smoking on his 48-inch Lang reverse flow offset smoker for an impressive 14 years. Ahead of our first offset smoke on the Old Country Brazos, Chris and I sought Kevin's expert advice to avoid any rookie mistakes.

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In this podcast episode, we tackled the formidable task of smoking 18 racks of ribs, debunking the 3-2-1 rib method as pure myth. Our first decision centered around whether to apply a dry rub to some ribs and wrap others for a wet treatment. 

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The first attempt at smoking brisket was nothing short of catastrophic, largely owing to fatigue and a series of misjudgments, alongside a problem with the ThermoWorks Signals Thermometer and temperature controller. 

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In today's show, we've got a tasty recap of our smoked chicken and waffles adventure. Then, Chris opens up about a childhood experience that's left him averse to surprises. Following that, Rod unveils his plans for a delicious fajita dinner. And finally, we dive into the heart of the episode.

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