Backyard SmokeMaster BBQ supports the growing community of passionate backyard barbeque enthusiasts who are interested in learning about barbeque cooking techniques, grills, smokers, accessories and delicious recipes. On a whim, host Kenyatta Robinson posted a clip on YouTube after he asked his daughter to film the arrival of his long awaited custom-built 20″ offset smoker from Lone Star Grillz. Kenyatta was surprised by the number of questions received about the smoker so he created a follow-up video where he described the features of the stick burner and and explained why he was interested in learning how to make BBQ with one. The video was well received and the channel was born in earnest back in 2018.Since then Kenyatta has amassed a number of other grills and smokers and continues to make videos about them. This podcast is an extension of the YouTube channel and is designed to give listeners another way to share in Kenyatta’s insights about BBQ.
Backyard SmokeMaster BBQ
Claim This Podcastby Kenyatta T. Robinson
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Podcast Overview
Backyard SmokeMaster BBQ supports the growing community of passionate backyard barbeque enthusiasts who are interested in learning about barbeque cooking techniques, grills, smokers, accessories and delicious recipes. On a whim, host Kenyatta Robinson posted a clip on YouTube after he asked his daughter to film the arrival of his long awaited custom-built 20″ offset smoker from Lone Star Grillz. Kenyatta was surprised by the number of questions received about the smoker so he created a follow-up video where he described the features of the stick burner and and explained why he was interested in learning how to make BBQ with one. The video was well received and the channel was born in earnest back in 2018.Since then Kenyatta has amassed a number of other grills and smokers and continues to make videos about them. This podcast is an extension of the YouTube channel and is designed to give listeners another way to share in Kenyatta’s insights about BBQ.
Language
🇺🇲
Publishing Since
2/4/2023
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Recent Episodes
June 4, 2026
7 Strong Reasons Why You Need More Than One Good Pit in Your Backyard
# Episode 85 — Show Notes --- ## Episode Title 7 Strong Reasons Why You Need More Than One Good Pit in Your Backyard --- ## Episode Summary *(paste into the Blubrry/PowerPress description field)* You can't really call yourself a backyard pit master if you're only running one pit. In Episode 85, host Kenyatta Robinson makes the case — seven strong reasons, in fact — for why having more than one cooker is essential once you're serious about leveling up your barbecue. From matching the right tool to the right cook, to capacity for big crowds, scheduling flexibility, mastering different fuels and flavors, and the redundancy that saves a cook when a storm rolls in or an auger jams — every cooker earns its place and teaches you something new. Plus the community weighs in with their dream two-cooker combos, and Kenyatta shares why he just added two new smokers as he takes his barbecue pro. --- ## In This Episode - Why one pit isn't enough once you're serious about barbecue - Matching the cooker to the cook (and the crowd) - How a second or third pit gives you flexibility with your time - Different fuels, different skills, different flavor profiles - The redundancy that saves your cook when something goes wrong - How every cooker makes you a more well-rounded pit master - The community's favorite two-cooker combos --- ## The 7 Reasons 1. **Different tools for different cooks** — you wouldn't sear a ribeye on an offset or bake pizza on a smoker. 2. **Cooking capacity & crowd size** — big offsets and ceramics for a crowd; direct heat for weeknights. 3. **Flexibility with your time** — 12-hour cooks vs. 30-minute dinners; pellet as your "third gear." 4. **Fuel & fire management** — charcoal, pellets, gas, and electric each teach a different skill set. 5. **Different flavor profiles** — char, deep smoke, mild smoke, clean heat, and cold smoking. 6. **Redundancy & reliability** — a backup cooker for storms, flame-outs, and running out of fuel. 7. **You grow as a pit master** — every cooker has a lesson to teach. --- ## Chapters / Timestamps - **00:00** — Welcome to the show - **03:39** — Why this matters: two new smokers & going pro (MEHKO) - **07:59** — Reason 1: Different tools for different cooks - **11:12** — Reason 2: Cooking capacity & crowd size - **15:06** — Reason 3: Flexibility with your time - **19:36** — Reason 4: Fuel & fire management - **34:29** — Reason 5: Different flavor profiles - **40:41** — Reason 6: Redundancy & reliability - **46:25** — Reason 7: You grow as a pit master - **54:43** — Wrap-up & a schedule change --- ## Cookers & Gear Mentioned - **Smokeslinger** direct-heat cooker (the "Swiss Army knife" — offset or direct heat, two grate levels) → https://smokeslinger.com/products/the-smoke-slinger - **Liberty 94 offset smoker** → https://smokeslinger.com/products/liberty94-offset-smoker - **Kamado Joe / Big Green Egg** (big ceramic, low-and-slow or hot-and-fast) → https://amzn.to/3ROt8hj - **Weber Kettle** (the classic for learning fire management) → https://amzn.to/4uMJBRL - **Weber Ranch Kettle** (scaled-up; dozens of burgers, even a whole hog) → https://amzn.to/4uhhs4k - **Weber Smokey Mountain** (the historical king of smoking meats) → https://amzn.to/4oeTeq2 - **Slow 'N Sear (SnS) kettle** → https://amzn.to/4uKBk0C - **Santa Maria grills & attachments — Gabby's Grills** (Central Coast, CA; ~$160–480, also rotisserie attachments) → https://gabbysgrills.com/ - **Royal Oak charcoal pellets** (great blended with fruit pellets) → https://amzn.to/4uRAWxz - Also discussed: pellet grills, gas grills, electric smokers (e.g., Big Chief for fish), drum/barrel smokers, cinder-block grills, custom reverse-flow offsets, pizza ovens --- ## Community Combos (from the chat) - **Jeff:** Weber Smokey Mountain + Slow 'N Sear kettle — affordable and covers a lot. - **Correctional Officer (Bruce):** Smokeslinger + Santa Maria grill. - **Matt:** Weber Kettle to learn fire management; a custom 48" reverse-flow offset + a barrel cooker as a rib machine. - **Steinborn:** a quality drum/barrel smoker (great for hanging ribs; add a Santa Maria attachment to raise/lower the grate). --- ## Announcements - **Now a licensed MEHKO** (Micro Enterprise Home Kitchen Operation): Kenyatta is cleared to sell barbecue from his home kitchen after passing county inspection. In the **East Bay**? Sign up for menu drops and pre-orders at **backyardsmokemaster.com/clayton**. - **Schedule change:** The live podcast is moving from Fridays to **Wednesday evenings at 6 p.m. Pacific** (8 CT / 9 ET), starting **Wednesday, October 1**. Fridays will feature a replay. --- ## Join the Community The **Backyard SmokeMaster Society** is free and takes less than a minute to join. Don't smoke alone. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/FuMbEUvRTZo - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - If you could only run two outdoor cookers, what would they be? Tell us in the comments --- ## Affiliate Disclosure This episode may contain affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.
June 4, 2026
The Secret to Successful, Juicy BBQ Chicken Every Time
# Episode 84 — Show Notes --- ## Episode Title The Secret to Successful, Juicy BBQ Chicken Every Time --- ## Episode Summary Chicken doesn't get the respect brisket does — but it might be the easiest protein in barbecue to mess up. In Episode 84, host Kenyatta Robinson breaks down how to turn out juicy chicken with bite-through skin every single time. We cover why chicken is so deceptively tricky (thin cuts, plus white meat and dark meat that finish at different temps), how to prep for success with brines, marinades, and rubs, and the cooking techniques that make the difference: spatchcocking, indirect-then-direct heat, and why you should crank your grill hotter than the usual smoking rule says. Plus pull temps by cut, finishing and resting times, the most common chicken mistakes, and a community Q&A on wood, jerk chicken, and managing grill temps. --- ## In This Episode - Why chicken is harder to perfect than it looks - White meat vs. dark meat: different pull temps, different paces - Brine, marinade, or rub — how to prep for success - The indirect-then-direct technique for bite-through skin - Why 300–350°F beats low-and-slow for chicken - Finishing, saucing, and resting your bird - The common mistakes that dry out chicken --- ## Chapters / Timestamps - **00:00** — Welcome to the show - **05:15** — The challenge: white meat vs. dark meat - **08:14** — Juicy meat vs. bite-through skin (the core tension) - **10:29** — Prep for success: brining, marinades & rubs - **13:51** — Announcement: Barbecue Radio Network appearance - **17:17** — Cooking technique: indirect first, direct to finish - **18:01** — Skin-on vs. skinless & spatchcocking - **21:39** — Crank the temp: why 300–350°F beats low-and-slow - **24:26** — The instant-read thermometer & pull temps by cut - **25:24** — Community Q&A: wood, jerk chicken, oven vs. grill temps - **35:27** — Finishing touches: basting, saucing & resting times - **40:08** — Common mistakes to avoid - **45:25** — Rotisserie & wrap-up --- ## Key Takeaways - **White meat ≠ dark meat.** Pull breast/wings at 160–165°F; thighs/drums at 175–185°F. - **Skin on** protects moisture; **spatchcock** whole birds for even cooking. - **Indirect first, direct to finish** to crisp the skin and avoid rubber. - **Run hotter than usual: 300–350°F.** Low-and-slow leaves chicken skin rubbery; the thin cut still takes on plenty of smoke at higher temps. - **Use an instant-read thermometer** ($15–20) — don't guess. - **Rest before slicing:** whole bird 10–15 min, bone-in 5–10 min, boneless 3–5 min. - **Avoid:** overcooking the breast, saucing too early (sugar burns), skipping the trim, and rushing the high-heat finish. --- ## Resources & Gear Mentioned - **Instant-read meat thermometer** ($15–20) → https://amzn.to/4dYNxaQ - **Walkerswood** jerk marinade (mild) — for jerk chicken → https://amzn.to/43Qouly - **Weber Kettle rotisserie** attachment → https://amzn.to/4aefbzv - Cookers mentioned: PK Grill, drum smoker, pellet grill, charcoal & stick burners - Woods mentioned for chicken: apple, cherry, pecan, almond, hickory (go easy on mesquite; pairs with oak) - Previous episode: *Why Resting Meat Is Important to Perfecting Your BBQ* (Ep. 83) → https://backyardsmokemaster.com/why-resting-meat-is-important-to-perfecting-your-bbq/ --- ## Community Q&A Highlights - **Wood for chicken:** fruit woods (apple, cherry) and nut woods (pecan, almond, hickory) work well; mesquite is strong, best paired with oak. Mostly preference. - **Jerk chicken:** Walker's Wood marinade (mild) + a little oil, massaged into wings in a zip-top bag, marinated at least 4 hours or overnight. - **Oven vs. grill temps:** ovens hold a steady average; live fire constantly fluctuates, so manage intake/exhaust and don't obsess over an exact number — aim for a comfortable range (e.g., 325–375°F for a 350°F target). - **Best grill for chicken:** any cooker you can control the temp on; drum smokers are especially well suited since they run hot and recycle drippings into smoke. --- ## Announcement Kenyatta will be a guest on the **Barbecue Radio Network**, the largest syndicated barbecue radio program in the U.S. — proof of the community we're building together. Details on the air date to come (it also rebroadcasts as a podcast). --- ## Join the Community The **Backyard SmokeMaster Society** is free and takes less than a minute to join. Don't smoke alone. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/LTXjCR4fzOk - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - Skin-on or skinless? Do you spatchcock? Tell us in the comments --- ## Affiliate Disclosure This episode may contain affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.
June 4, 2026
Why Resting Meat Is Important to Perfecting Your BBQ
# Episode 83 — Show Notes --- ## Episode Title Why Resting Meat Is Important to Perfecting Your BBQ --- ## Episode Summary *(paste into the Blubrry/PowerPress description field)* You spent hours on that brisket — don't ruin it with one early slice. In Episode 83, host Kenyatta Robinson breaks down one of the most overlooked steps in barbecue: resting your meat. We get into the science of why resting works (juice redistribution, relaxing fibers, and carryover cooking), then move into the practical stuff: when to rest on the counter versus holding in a cooler, how to wrap with foil vs. butcher paper without ruining your bark, the safe temperature zone for holding, and the mistakes that quietly sabotage a great cook. Plus a lively community Q&A on knives, reheating brisket, and warming-oven temps. The golden rule? Slice at the last minute. --- ## In This Episode - The science of resting: why cutting too soon spills your juices - Carryover cooking and why you should pull your meat early - Countertop resting vs. the cooler hold — and when to use each - Foil vs. butcher paper, and how to avoid soggy bark - The safe holding zone (and why 140°F matters) - Common resting mistakes that dry out your barbecue - Community Q&A: knives, reheating brisket, and warming ovens --- ## Chapters / Timestamps - **00:00** — Welcome to the show - **05:07** — The science: why resting works (juice redistribution) - **09:37** — Why resting matters: relaxed fibers, juicier bites - **11:13** — Resting methods: countertop vs. cooler hold - **22:19** — Wrapping: foil vs. butcher paper (and avoiding soggy bark) - **29:16** — Safe holding temps: don't dip below 140°F - **30:38** — The golden rule: slice at the last minute - **31:58** — Mistakes to avoid - **32:26** — Carryover cooking explained - **46:51** — Community Q&A: knives & reheating brisket - **54:20** — Carryover rule of thumb + planning your cook - **58:01** — Wrap-up & next live show --- ## Key Takeaways - **Cooking pushes juices out; resting pulls them back in.** Tight fibers relax and reabsorb moisture during the rest. - **Counter rest** small cuts served in 15–45 min (ribs 20–30 min, chicken 10–15 min, tri-tip/steak 10–20 min), tented loosely. - **Cooler hold** big cuts for 1–4+ hrs (brisket 1–4, pork butt 1–3, roasts 1–2). Wrap, pack with towels, pre-warm the cooler first. - **Foil locks in steam; butcher paper lets meat breathe.** Vent 5–10 min before wrapping to protect your bark. - **Stay above 140°F** when holding; ideal zone is ~145–165°F. - **Account for carryover:** pull a few degrees early. Big/dense cuts climb 10°F+, small cuts 3–5°F. - **Slice at the last minute**, and build rest time into your plan. --- ## Resources & Gear Mentioned - **Cooler** (with towels) for extended holds → https://amzn.to/4uUiLHw - **Cambro** insulated food carrier → [add link] - **Warming oven / electric food warmer** (for big events or selling BBQ) → https://amzn.to/4fsxjJC - **Instant-read / wireless thermometer** for monitoring holds → https://amzn.to/4x0b8R8 - **Vacuum sealer** (for portioning & freezing leftover brisket) → https://amzn.to/4ucWBPl - **Knives mentioned:** Dalstrong, Dexter, Victorinox; a 10" non-serrated slicer for brisket → https://amzn.to/3RNMAea - Kenyatta's **No-Wrap Ribs** video on the Backyard SmokeMaster YouTube channel → https://youtu.be/nRbNDzNLsUQ - Previous episodes referenced: *The Truth About Smoking Frozen Meat* (Ep. 82); the earlier knives episode → https://backyardsmokemaster.com/the-truth-about-smoking-frozen-meat/ --- ## Reheating & Leftover Brisket Tips (from the community) - Reheat in the oven around 250–350°F; add beef tallow, beef stock, water, or a pat of butter to keep it moist. - Slice and vacuum-seal in portion sizes; sous vide is great for reheating (add a pat of beef tallow to the bag before sealing). - Repurpose brisket into tacos, eggs, and more. --- ## Join the Community The **Backyard SmokeMaster Society** is free to join and takes just a few seconds. You don't have to smoke alone. 👉 https://backyardsmokemaster.com/society **Watch / listen:** - YouTube: https://youtube.com/live/LTXjCR4fzOk - Subscribe on your favorite podcast app and leave a rating & review **Connect:** - Hit Like, share the show, and tell a friend who's into barbecue - How do you rest your barbecue — counter, cooler, or something else? Tell us in the comments --- ## Affiliate Disclosure This episode may contain affiliate links. If you purchase through them, the show may earn a small commission at no extra cost to you. We only mention gear we actually use and believe in.
63 total episodes available
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