Episodes

# 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 t...

# 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 w...

# 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 practica...

# 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 o...

# 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 ch...

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...

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 lin...

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 mos...

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 a...

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 ...

If you’ve been thinking about tackling your first brisket — or if your last one didn’t hit the mark — this guide is for you. Brisket can feel intimidating. It’s a massive cut of meat, it takes patience, and there are a lot of opinions out there about how to do it “the right way.” In this post, I’m breaking down the actual fundamentals that matter. No fluff. Just a clear, simple checklist to help you smoke a great brisket from start to finish. 1. Choose the Right Brisket Your result starts with...

I recently had the pleasure of joining Freddie Bell on the BBQ Radio Network for a soulful conversation about my BBQ journey — from my early days experimenting with a Weber Smokey Mountain to building the Backyard SmokeMaster BBQ community. In this episode, we dive into what it really takes to grow from a weekend griller into a confident pitmaster. I share some of the lessons learned from my humble beginnings (including a friendly rib rivalry with my father-in-law!), the philosophy that guides ...

When it comes to backyard barbecue, most folks focus on smokers, rubs, and thermometers—but the truth is, your knives matter just as much. A sharp, well-made knife isn’t just a kitchen tool—it’s a game-changer that can elevate your entire BBQ workflow. Whether you’re trimming brisket, cutting ribs, or chopping veggies for sauces and sides, the right knives will help you work cleaner, faster, and safer. Here are five essential knives every pitmaster should have in their arsenal—plus one bonus th...

Thinking about getting a Weber Kettle or already have one and want to unlock its full potential? You’re in luck! The Weber Kettle is a quintessential barbecue tool, and with the right accessories, you can transform your grilling experience from basic to extraordinary. The host of the Backyard Smoke Master Barbecue podcast, Kenyatta Robinson, recently shared his top picks for essential and game-changing upgrades for the Weber Kettle. Query successful Here is a blog entry based on the provided p...

When it comes to prepping meat for the smoker or grill, pitmasters usually fall into one of three camps: briners, marinaders, or injectors. Each method has its strengths and drawbacks, and the “best” one depends on your goals, the type of meat, and the time you’ve got. Here’s the breakdown: Brining A saltwater solution (sometimes with sugar, herbs, and spices) that boosts moisture and tenderness. Think of it as a hydration boost from the inside out. Perfect for poultry, pork chops, and other c...