There’s a big difference between cooking to win trophies… and cooking to win over your friends and family. 👉 Competition BBQ is all about: - Precision - One perfect bite - Layers of flavor that hit judges fast 👉 Backyard BBQ is about: - Big portions - Balanced flavor - That “go back for seconds” kind of cook Here’s the real question… Are you cooking for judges… or for your people? The best pitmasters know how to do both—but most lean one way. 👇 Drop your answer: - 🏆 Competition style - 🍖 Backyard style - 🔥 Or a mix of both

There are two types of people in this world… Camp Smash Burger – crispy edges, cooked hot and fast, all about that crust. CampThick & Juicy – hand-formed, reverse seared or grilled low and slow, packed with flavor. No wrong answers here—just different paths to greatness. So… where do you stand? Drop your camp below and tell us your go-to method.👇 (Pro tip: whichever camp you're in, the right seasoning makes all the difference.)

Everyone wants to cook more BBQ… but life gets in the way. We’re curious—when are you really getting out there and cooking? When do you cook BBQ most often?

If you haven’t messed around with sous vide yet, you’re missing one of the most foolproof ways to cook perfect meat—every single time. Sous vide (French for “under vacuum”) is all about cooking food in a temperature-controlled water bath. You seal your protein, set your temp, and let time do the work. No guesswork. No overcooking. Just consistent, edge-to-edge perfection. Here’s why it’s worth adding to your BBQ arsenal: - Perfect doneness, every time – Want a steak medium-rare? It’s medium-rare from edge to edge, not just the center. - Impossible to overcook (within reason) – You’ve got a wide window before anything goes wrong. - Juicy and tender – You’re locking in moisture instead of losing it to high heat. - Set it and forget it – No babysitting temps all day. Now here’s where it gets fun for BBQ folks… Sous vide isn’t replacing your grill or smoker—it’s making them better. Use sous vide to: - Pre-cook steaks or tri-tip, then finish over high heat for that killer crust - Lock in tenderness on tougher cuts, then hit them with smoke for flavor - Dial in competition-level consistency Think of it as your secret weapon. Precision first… flavor finish second. If you’re chasing perfect results and still want that fire-kissed flavor, sous vide + grill is a combo that flat-out works. Curious to try it? Start with a steak, finish it hot and fast, and see the difference for yourself. Check out more tips from Big Poppa in this classic tomahawk steak recipe.

There’s something raw and real about cooking on a drum smoker. You get higher heat, direct flavor from fat hitting the coals, and that signature bark that turns heads at turn-in. Pellet grills are convenient—no doubt. But drums? They teach you fire control, airflow, and how to truly feel your cook. It’s hands-on BBQ at its best. At the end of the day, it comes down to what you value: set-it-and-forget-it… or dialing it in like a pitmaster. 👉 What’s your pick—Drum or Pellet?