Cooking
The Smoke that Built a City: A History of Kansas City BBQ
From Henry Perry’s pushcart to the Pendergast Jazz era and the rise of the great dynasties. The definitive historical deep-dive into the World's BBQ Capital.
Read Breakdown
Master the Pit.
Own the Backyard.
The science of fire management, the math of meat, and the secrets of all things BBQ.
Essential Resources
The Pitmaster's Toolbox
Meat Math Estimator
Exactly how much brisket or ribs to buy for your next party. No more running out.
Open Tool →Wood Pairing Matcher
Find the perfect smoke profile for your meat. Hickory, Oak, Mesquite, or Fruitwood?
Find My Smoke →The Pitmaster's Glossary
From "Blue Smoke" to "The Stall"—learn the technical language of the low and slow lifestyle.
Learn the Lingo →Latest from the Pit
Cooking
The Kansas City BBQ Blueprint: Techniques, Tastes, and the Modern Pit
Master the technical secrets of Kansas City BBQ. From the 50/50 wood blend to the double-smoke burnt end method and the science of the iconic lacquer.
Read Breakdown
Cooking
Mastering the Heat of Mesquite: The South Texas Stick Burner's Guide
Mesquite is the stick of dynamite in the BBQ world. Learn how to tame the high BTUs and pungent smoke of South Texas's favorite wood.
Read Breakdown
Cooking
South Texas BBQ Rubs: The Secret Power of Cumin and Coarse Spices
Break the salt-and-pepper rules. Learn why South Texas pitmasters use bold aromatics and coarse grinds to build a bark that stands up to the desert heat.
Read Breakdown