If you've ever wondered how to find recipes that actually match your skill level once you've outgrown the beginner stuff, this is exactly what you need. I built this module to give you the next tier of cooks — recipes built specifically for where you are once the fundamentals are locked in. Check it out in the Classroom ...and drop a comment here when you've gone through it — I want to hear what you think!

Show me your best bark of the summer — post a pic!

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. • 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

Just added this one to the Intermediate Recipes section and it’s a straight up banger. We’re talking a full slab of pork belly — low and slow, proper bark, rendered fat that melts when you look at it. This isn’t the cubed burnt ends version. This is the whole slab, sliced thick, the way it should be done. If you’ve only ever done pork belly as burnt ends, this cook is going to change how you think about it. Head to the Classroom tab → Intermediate Recipes to grab it. Premium members — it’s live right now. If you’re still on the free tier and want in, upgrade takes about 30 seconds. 🔥

https://youtu.be/4q9pyQjxOSM