Hot take incoming: pellet grills have brought more people into BBQ than any other piece of equipment in the last decade. And that's a good thing. Yeah, you're not babysitting a fire the same way. But you're still dialing in temps, managing moisture, choosing your wood, and learning how different meats behave. That's real BBQ. The people I've seen get the most out of a pellet smoker treat it like a tool, not a crutch. They use it to nail the basics, then layer in more technique over time. Where do you land on this? Pellet loyalist? Offset purist? Running both? Tell me your setup and why you love it.

Father's Day is Sunday — treat yourself (or the pitmaster in your life) right. The reverse sear is the best method for a thick-cut steak, full stop. What you need: - 1.5–2 inch thick ribeye - Big Poppa's Competition Brisket n Steak rub - Butter, garlic, fresh thyme for the finish The cook: 1. Season the steak heavily on all sides — don't hold back 2. Set your smoker or oven to 225°F 3. Cook the steak low and slow until internal temp hits 125°F (for medium rare) — this takes about 45–60 min 4. Pull it and let it rest while you get a cast iron ripping hot 5. Sear 60–90 seconds per side in butter with garlic and thyme — baste constantly 6. Rest 5 minutes, then slice and serve The crust you get from that final sear after low-and-slow is absolutely unreal. It's the move for any special occasion. Tag us if you're cooking this on Sunday — we want to see the plates 🔥

It's Friday — that means someone in this community is firing up the pit tonight and we want to see it. Drop a pic of your setup, your prep, or your finished plate in the comments. Doesn't matter if it's a weeknight chicken or a 14-hour brisket — if you cooked it, we want to see it. What's on the cooker this weekend?

Father's Day weekend is coming and the debate never gets old: 🐷 Pork ribs — classic, crowd-pleasing, can't go wrong 🐄 Beef brisket — the long game, maximum glory 🍗 Smoked chicken — fast, easy, everyone eats it Which protein is headlining YOUR Father's Day cook? And what rub are you reaching for? Sweet Money and Competition Brisket & Steak are the obvious MVPs this time of year, but I want to hear what's in your rotation.

Father's Day is right around the corner, and ribs are always the right call. Here's how we do it: What you need: - 2 racks baby back ribs - Big Poppa's Sweet Money (generous coat) - Your favorite fuel — charcoal or pellets work great The cook: 1. Pull the membrane off the back of the ribs (this one step changes everything) 2. Hit both sides with Sweet Money 3. Let them sit 30 min while your smoker comes up to 225°F 4. Smoke 3 hours unwrapped or until an internal temperature of 160F is reached, then 2 hours wrapped in foil with butter, brown sugar, and honey/maple, then back to the smoker unwrapped to set the bark 5. Sauce or no sauce — your call That 3-2-1 method is foolproof for tender, fall-off-the-bone ribs with a bark that holds up. What fuel are you running with ribs this summer? Drop it below 🪵