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.