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👋 Welcome to Big Poppa Smokers: Real BBQ. Real Results.
We’re fired up to have you here. This is your community — a trusted space for backyard cooks, competition teams, and weekend warriors who love real BBQ and bold flavor. Here’s what you can expect: 🔥 Tips & Recipes from Big Poppa and fellow members to help you level up your cooks. 🧂 Flavor Advice & Gear Recs to make sure you’re always cooking with the good stuff. 🎁 Exclusive Contests & Giveaways (yes, prizes are up for grabs). 👨‍🍳 Once-in-a-lifetime experiences — including a chance to cook with Big Poppa himself. 💬 A place where your questions get answered, your cooks get celebrated, and your voice gets heard. Whether you’re just getting started or chasing your next GC, you’re in the right place. We hear you. We value your passion. And we’re here to support you on your BBQ journey. This is more than just rubs and recipes — it’s a movement. Welcome to the crew.
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  👋 Welcome to Big Poppa Smokers: Real BBQ. Real Results.
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Roll Call: Introduce Yourself + Your BBQ Journey
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.
Roll Call: Introduce Yourself + Your BBQ Journey
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Who is Big Poppa?
Welcome to Poppa’s Corner on Skool! To kick things off, here’s a message from Sterling “Big Poppa” Ball himself, sharing why he cooks and what BBQ means to him. His story is at the heart of everything we do — food as fun, connection, and creativity. We’re excited to build this community with you, where we can share recipes, tips, and a love of cooking together. https://youtu.be/3K_lQSkY9_w
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Cook by Temp, Not by Guesswork
If you’re still cooking by time, you’re rolling the dice with good meat. A probe thermometer takes the guesswork out of BBQ. Brisket isn’t done when the clock says so—it’s done around 200–205°F and probe tender. Chicken is safe and juicy at 165°F. Pork butt shines in that 195–203°F range. Leave the probe in, stop lifting the lid, and let the data guide you. Better texture. Better consistency. Better BBQ. Are you cooking by feel… or by temperature?
Cook by Temp, Not by Guesswork
Monday Reset: Back to the Basics
Long weekend? Good. That means you cooked. Now it’s time for the reset. Before you start thinking about next weekend’s ribs, brisket, or burgers, handle the fundamentals: • Clean the grates (don’t let last weekend’s sauce become this weekend’s flavor profile). • Empty the ash. • Wipe down the smoker. • Sharpen the knives. • Check pellets, charcoal, wood chunks. • Restock your go-to rubs and sauces. BBQ isn’t just about the cook — it’s about preparation. The best pitmasters win before the fire ever gets lit. Take 30 minutes today to reset your station. Future you — standing over a perfectly running smoker on Saturday — will be glad you did. What’s the one thing you always forget to restock?
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Monday Reset: Back to the Basics
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Real BBQ by Big Poppa
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Real BBQ. Real Results. Join Big Poppa Smokers’ community for pitmasters & backyard cooks. Talk rubs, smokers, recipes, grills & more.
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