Alright team… if you could only keep ONE grill or smoker and had to give up all the others (yes, even the one you swore you’d be buried with)…😬 Which one are you keeping? Choose wisely—your grills are watching. 👀 Drop your vote and tell us why that’s your ride-or-die!

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.

Not much. Big Poppa just whipped up a hearty potato soup that’s guaranteed to become a family favorite—rich, comforting, and exactly what you want when the temperature drops. Now we want to hear from you…What’s your go-to winter soup? Chicken noodle? Chili? Beef stew? Something passed down from grandma? Drop it in the comments and let’s build the ultimate winter soup list right here in our Big Poppa community.

If there’s one cook that makes you feel like a certified backyard legend, it’s prime rib. Juicy, rich, tender, beefy—and let’s be honest, it’s the kind of roast that makes everyone at the table think you went to culinary school in your spare time. Around here, we keep it simple:Big flavor. Perfect crust. Melt-in-your-mouth center.Whether you’re team reverse sear, team hot ’n fast (you little rebel), or you like the classic low-and-slow approach, prime rib is one of the most forgiving—and impressive—holiday cooks you can do. A few Big Poppa tips to get you in the groove: - Season boldly. This is not the time to be shy. Think Big Poppa’s Little Louie’s with a layer of Cash Cow, Comp Brisket & Steak or Double Secret. - Let it rest like royalty. At least 30–45 minutes. Your patience will be rewarded. - Use a thermometer. A $100+ roast deserves more than guesswork. - Finish with a sear if you want that jaw-dropping crust. - And because we’re all food voyeurs here…👇 Drop your prime rib photos, questions, seasoning choices, and cooking methods in the comments! Reverse-seared? Smoke-kissed? Garlic-crusted? We want to see all of it. Big Poppa wants to know: Are you making prime rib this year—or are you still recovering from last year’s “learning experience”? 😄

Look… we all love cooking outdoors. But when it’s bitterly cold, the wind’s howling, and there’s snow on the ground? Even the most hardcore pitmasters start to question their life choices. So why on earth would we choose to stand outside babysitting a smoker in the winter? Simple: we don’t have to.That’s where technology saves the cook. With smart temp control, remote monitoring, and the right cold-weather habits, you can smoke year-round without freezing your ribs off. Here are 5 tips for cold-weather pellet cooking that keep the BBQ rolling: 1️⃣ Preheat Longer Than You Think: Pellet grills take extra time to come up to temp in the cold. Give your cooker a solid warm-up so your metal and grates stabilize. Your food will cook more evenly and your pellet usage stays predictable. 2️⃣ Use a Grill Blanket (Your Smoker Deserves a Winter Coat Too): A thermal blanket helps hold heat, reduces pellet burn, and prevents temp fluctuations. Think of it as a puffer jacket… for your pellet smoker. 3️⃣ Let Technology Do the Hard Work This is where cold-weather cooking gets fun: - Temperature controllers keep your set temp rock-solid even in brutal wind. - Remote temp monitoring lets you check your cook from inside where it’s warm, cozy, and full of snacks. - Quality probes are your best friend in the winter when opening the lid loses heat fast. Let the tools do the babysitting so you don’t have to stand outside shivering like a popsicle. 4️⃣ Don’t Constantly Lift the Lid: Every time you peek, you lose major heat—way more than in the summer. Trust your probes and resist the urge to “just check real quick.” BIGGEST MISTAKE PEOPLE MAKE! 5️⃣ Keep Your Pellets Dry (Winter Moisture Is the Enemy): Cold air + moisture = pellets that crumble and jam augers. Store your pellets indoors or in airtight containers so your pellet grill doesn’t choke mid-cook. So yes, winter BBQ is absolutely worth it. With a few smart tools and a little Big Poppa know-how, you can cook year-round without feeling like you're training for the Iditarod.