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?

Help us shape the Skool content and Big Poppa’s classroom sessions. What would you like to see more of inside Skool—and what classroom sessions would you want Big Poppa to teach in 2026? If you would like to see more than one -- drop them in the comments below!

If Big Poppa could grant you ONE BBQ superpower for today, what would you choose? Tell us why you chose it — best answer gets bragging rights all week.

Around here, we live by one simple rule: Real BBQ. Real Results. Every question, every cook, every experiment gets you closer to mastering your craft — and we’re here for it. Here are five of the most common questions we get (and the straight-up answers): 1️⃣ What’s the best rub to start with?You can’t go wrong with Big Poppa’s Sweet Money — it’s sweet, savory, and built to win. This rub has helped competition teams take home grand championships and makes backyard cooks feel like pros. It’s flavor that’s been tested, proven, and trusted by the best in the business. 2️⃣ Pellet grill or drum smoker — which should I buy?Both deliver real results — it just depends on your style. Pellet grills are all about convenience and consistency, while drum smokers teach you how to master airflow, fire, and flavor. You really can’t lose either way. 3️⃣ Why do you say to let the meat sweat and come to room temp before cooking?Because that’s where flavor starts. Letting your meat sweat helps the rub bond to the surface, building that deep, flavorful crust. And when it’s room temp, it cooks more evenly — no cold spots, no surprises, just beautiful BBQ. 4️⃣ How do I keep my ribs juicy?Low and slow is your secret weapon. Once the color looks right, wrap them up, then let them rest before slicing. That rest time helps the juices redistribute, giving you tender, flavorful ribs every time. 5️⃣ What’s the secret to great BBQ flavor?It’s all about blending flavors — your rub, your wood, your sauce. Each element should build on the next, not fight for attention. That’s how you go from good BBQ to the kind that people remember. Now it’s your turn — what BBQ question has been burning in your mind? Drop it below and let’s talk Real BBQ. Real Results. 👇