Hey everyone, I’m Brian, your host and fellow pitmaster enthusiast. This is a free space for all levels—from backyard beginners to seasoned smokers—to share tips, recipes, techniques, and stories about perfecting that tender brisket, ribs, or pulled pork. What’s inside: • Beginner guides and advanced hacks. • Free recipe shares and equipment reviews. • Eventually we will have weekly live Q&As and challenges (Once the member count raises). • Eventually we will have premium recipes in the classroom. Start by introducing yourself: What’s your go-to smoker? Favorite meat to smoke? Drop a comment below! Feel free to drop a selfie or pic of your bbq/smoking setup. Smoke on, and let’s make this the best BBQ crew around! 🔥🍖 I have setup a few categories... See below: • Beginner Basics: For newbies—intro guides, simple setups, common mistakes, and first-time smokes. • Recipes & Rubs: Share and discuss recipes, spice mixes, marinades, and side dishes. • Equipment Reviews: Gear talk—smokers, thermometers, tools, fuels, MODS and recommendations. • Advanced Techniques: Pro tips on wrapping, resting, wood selection, temperature control, and troubleshooting. • Q&A Help Desk: Ask questions, get advice from the community on specific issues. • Show & Tell: Post your smokes, before/after pics, success stories, or fails to learn from. The First Classroom is now LIVE but still a work in progress. Feel free to start the first classroom module and check back often for updates. https://www.skool.com/low-slow-bbqsmoking-group-8793/classroom/e6874de7?md=77519bb332fb4c6aa10261628453d662

Thank you for the invite. A little about myself. I’m a heavy equipment operator full time, I dig mainline for an underground company here in California where we install underground utilities. I’m married and we have two boys and we keep them busy in sports all year. I’ve been cooking since I was 10, started with open fire on Santa Maria style pits and have been smoking low and slow for the past 2 years. I cook on a lone star grillz cabinet pellet smoker. I’d like to get into a stick burner but right now my schedule doesn’t allow me time to watch a fire.

Too bad I had to help a friend move this morning so I went the safe route with the crockpot. Seasoned chx thighs on low for 4 hours. Gonna pull the chicken with bbq sauce for sliders with sauteed red onions on Hawaian rollls. The star of the sandwhich will be the BBQ sauce and reason for my post. I strongly recommend homemade BBQ sauces when you smoke meat. Why use store bought crap when you spend all this time (and sometimes money) on the meats. Google any type you want for a receipe, they are all easy to make. You can tweak to your preferences. Todays sauce is a Captain Morgan induced one. I tend to stay away from sauces with heat, like the honey based sweeter ones but to each their own. Buy a few squirt bottles for the left overs (just doesnt last as long since it doesnt have preservatives).

Decided to leave it to the professionals today. Down in North Carolina visiting my daughter and attended the Duke/Clemson game. Immediately after the final whistle blew we visited The Original Q Shack in Durham. First visited about 10 years ago. Was featured on Diners Drive in and Dives. We had 2 3 meat platters (4 people shared). Ribs, brisket, chicken, and turkey (added a couple sausages on the side). Had mac n cheese, fries and hush puppies on the side. Never disappoints. If you are ever down south get to a local bbq joint.

🫡 to the other all season grillers… At least I had apple wood going in the SoloStove 🥩 + 🥃 + 🐕 + 🍷