Tired of your dogs treating your smoker’s grease bucket like an all-you-can-eat buffet? 🐶😂🔥 Time for an upgrade! Swapped out that old grease bucket for a lockable grease box! No more spills, curious pups, or pesky critters making a mess. Simple upgrade, big difference! #BBQTips #SmokerUpg

Struggling to make the perfect turkey? 🦃🔥 Diestel Family Ranch makes it almost foolproof! Pre-brined, perfectly seasoned, and ready for the smoker or oven. Cook at 350°F to 165°F internal, rest, slice, and enjoy juicy, delicious turkey every time! Even my four-legged taste testers approve!

Steak kebabs over charcoal? LET’S GO! 🔥🥩 The Spider Grills Huntsman makes grilling ridiculously easy with precise temperature control and the perfect setup for indirect cooking followed by that flame-kissed char! Finished with Lane’s Pineapple Chipotle BBQ Sauce, these tri-tip kebabs were absolu

🍍🔥 SMOKED PINEAPPLE UPSIDE-DOWN CAKE! Who says smokers are just for meat? Box cake, pineapple juice, cherries, brown sugar, and a buttery cast iron skillet! Threw it on the Rec Tec at 350°F and let the magic happen. That perfect flip? The crowd went WILD! 😂🔥 Dessert done right!

Precision matters when making pastrami pulled pork! 🔥 The ThermoWorks Gravitas Scale delivers the accuracy I need when measuring curing salts and brine ingredients. With its detachable display and easy tare function, every gram counts! 🎯 After a 10 day Brine, 24 hour water bath, and a 16 hour

You spent hours perfecting that meat, don’t ruin it by skipping the rest! The @bbq_dripez BBQResting Blanket paired with the Prep Tub is an absolute GAME CHANGER! 🔥 Keeps your meat insulated, contains all that drippy goodness, makes cleanup a breeze, and makes transporting BBQ to friends and fam

Wagyu Beef Franks in a Blanket are the ultimate easy game day appetizer! 🔥 Straight on the smoker at 375°F, then brushed with garlic compound butter around 155°F and finished to 165°F. Golden, crispy, buttery, and ridiculously easy. Dip ’em in mustard and ketchup and BOOM—these were absolutely b

Overnight pulled pork might be the ultimate BBQ cheat code. 🔥🐷 Mustard binder + Smoke Junkie, then onto the smoker at 200° while I sleep. Wrapped at 165° with butter and chicken broth, then took it to 202–203° until probe tender. Rest. Shred. Re-add those juices. DEVOUR. 🤤 Low effort. Big

Black & Gold Trisket Picked up this rare Black & Gold rub from Loomis Ace Hardware in California and knew exactly what needed to happen. American Wagyu tri-tip, low and slow on the offset, foil boated with some tallow and taken all the way to brisket tenderness. That bark was MONEY

S’MORES OVER CHARCOAL?! 🔥🍫 Yeah… we’re doing that. The Fall Fruit Shed Festival in Loomis just screamed s’mores. Headed out with Spider Grills to demo some grills for Loomis Ace Hardware, and there was only one way to end the day—roasting marshmallows over the Huntsman. That little kiss of

Westholme Wagyu hanger steak tacos… yeah, these were freaking UNREAL. 🔥🥩🌮 Roasted garlic oil + Cowboy Campfire rub, smoked at 300° to 135°, rested, then sliced against the grain. Loaded onto warm tortillas with pickled onions and homemade tomatillo sauce. Super simple. Stupid tender. And that

CALIFORNIA TRITIP POLICE, KEEP SCROLLING. 😂 Around here, we’re TEAM TRISKET 100%. Tri-tip cooked like a brisket—and I don’t care how many BBQ laws we break along the way. 😂🔥 Avocado oil binder + Meat Therapy Beef Relief, then low and slow at 225°F until 165°F internal. Give that lean little t

Chicken is healthy… until you add 3 sticks of butter. 😂🔥 Smoked low and slow at 225°F with Southwest seasoning, chicken broth, and plenty of butter, then shredded and loaded onto nachos with cheese, green onions, and Mexican ranch. We’re calling it borderline healthy. 🤷‍♂️😂 #SmokedChicken

One simple change can completely transform your BBQ. 🔥🐷 This overnight pulled pork got a flavor upgrade with @Spiceology Garlic Pepper—200°F low and slow on the recteq, wrapped at 165°F with butter and chicken broth, then cooked until probe tender. Rest, shred, and add those juices back in. 🤤

Reverse seared steaks on the offset just hit different. Ribeyes and a New York strip seasoned with roasted garlic oil, Holy Cow, and Hardcore Carnivore Black. We gave them a slow pecan smoke bath, then sent them straight over that hot coal bed for an incredible crust. Smoke. Sear. Rest. Slic

The Roto-Q 360 isn’t just for meat! 🔥🌽🥕🥔 We loaded the rotisserie basket with corn, carrots, potatoes, and plenty of garlic compound butter, then let it spin at 350°F until everything was tender, buttery, and delicious. The constant rotation keeps everything moving and coated in that garlic b

If your grill looks like a crime scene after every cook… we need to talk. 😂 Grease, ash, carbon, and old food buildup can cause flare-ups, inconsistent temps, ignition problems, and some seriously questionable flavors. Scrape the grates. Empty the grease. Vacuum the ash. Give that grill a lit

Two foods. Two temperatures. Ready at the SAME time. The Dreame AeroFusion DS50 makes dinner easy with its Dual Air Duct Design—Dual-drive Airflow Control, Design for Dual Flavors, and Double Delight. - Crispy sweet potato fries - Spicy chicken skewers - SYNC makes sure everything finishes

Nothing hits like smash burgers at 10 PM. 🍔🔥 Allen Brothers ground beef smashed on a buttery griddle, crispy edges, melted Gouda, and stacked DOUBLE because that’s how we do it. Use code SVEND at checkout for free shipping over $199. The sizzle, the crickets, the late-night vibes… doesn’t

This smoked peach cobbler might be the best dessert you’ll ever make on a pellet grill. 🍑🔥 Fresh peaches, brown sugar, cinnamon, vanilla bourbon crust, and chopped pecans—all smoked at 300°F until bubbly and golden brown. Easy smoked peach cobbler with the perfect sweet, smoky flavor. Top it