Chicken might be the most cooked protein in BBQ… and somehow still the most overcooked. Dry breasts, rubbery skin, zero flavor—we’ve all seen it. That’s why we put together Smoked Chicken 101—a no-nonsense guide covering temps, seasoning, skin, and timing so your chicken comes off juicy, flavorful, and competition-worthy (or at least brag-worthy). 🔥 Your turn: What’s your best chicken tip—brine or no brine? Hot and fast or low and slow? Favorite rub combo? Drop it below 👇 Let’s help everyone level up their chicken game.

Some of you already fired it up.Some of you are staring at new gear in the garage.Some of you are still thinking about that cook you meant to do over the holidays. This weekend is the unofficial reset. No pressure. No perfection. Just good food and getting back to it. If you cooked, show it.If you didn’t, tell us what’s first.If your plan is still forming, you’re in good company. Let’s start the year the right way—one cook at a time.

Welcome to the pit! This crew is about real cooks, real wins, and real help—whether you’re comp-tested or backyard-bold. Kick things off by introducing yourself and sharing where you’re at, what you’re cooking, and what you want from this community. No gatekeeping, no ego—just results and a few laughs along the way. Drop your intro with: - Name & where you cook (city/backyard/comp team) - Cooker lineup (pellet, drum, kettle, gasser, offset—list ’em) - Signature win (your best cook) & most helpful fail (what it taught you) - Current goal (e.g., juicier chicken, rib color, brisket timing) - What you want here (tips, recipes, gear talk, accountability, honest feedback) Pic of your setup or a recent plate earns extra high-fives. Tag it #RealBBQRealResults so we can follow your progress. Let’s build something tasty together.