The Black Smoke Barbecue Podcast

About The Black Smoke Barbecue Podcast

Welcome to Black Smoke Barbecue! We are a collaborative group that focuses on different aspects of Barbecue from Pitmasters from all across North America. Barbecue is a culture and we discuss topics, ideas and the methods of it on The Black Smoke Barbecue Podcast. Our mission is to spotlight those lesser known content creators in backyard barbecue, catering, food truck operations as well as the African American experience in Modern Day Barbecue.

Publisher

Black Smoke Barbecue

Category

arts

Language

en

Explicit

No

First episode

12 Apr 2021

Latest episode

25 Sept 2026

Latest episodes

173 episodes in the feed.

1. 

   25 Sept 2026

   The Black BBQ History That Was Almost Forgotten | Stories From the Smoke at Country Style #BBQ

   🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥 Stories From the Smoke returns to the Country Style Cook-Off in Blenheim, South Carolina. In Episode 5, “Keeping the Fire,” we sit down with Cordin Wood of Wood Family Q and Dr. Howard Conyers for two conversations connected by family, community, history and the traditions that continue to shape barbecue. Cordin Wood takes us inside his first year competing at Country Style—from the preparation required to compete to developing new flavors and building Wood Family Q alongside his family. He also explains why the fellowship surrounding Country Style keeps bringing him back and why growth should never come at the expense of what makes the event special. Then Dr. Howard Conyers takes the conversation back generations. Conyers discusses the role Black communities played in preserving whole-animal and whole-hog barbecue traditions, historic trench cooking across the South, the people whose contributions have been overlooked, and why documenting that history matters—especially in an era when misinformation can spread quickly. For Conyers, Country Style represents something bigger than barbecue: fellowship, culture and community—a Southern family reunion built around the smoke. Stories From the Smoke | Episode 5: Keeping the Fire Subscribe to Black Smoke Barbecue for more stories exploring the people, history and culture behind the smoke. #BlackSmokeBarbecue #StoriesFromTheSmoke #BlackBBQ #BBQHistory #CountryStyleCookOff 00:00 Stories From the Smoke: Keeping the Fire 01:14 Cordin Wood: First Time at Country Style 02:18 Preparation Is Everything 03:10 Creating New BBQ Flavors 05:19 Building Wood Family Q as a Family 07:01 Why Country Style Keeps Him Coming Back 08:39 Growing Without Losing the Culture 09:10 What’s Next for Wood Family Q 12:01 Introducing Dr. Howard Conyers 13:14 Dr. Howard Conyers 14:30 The Black History of American Barbecue 15:15 Trench Barbecue Across the South 16:35 Preserving the Whole-Hog Tradition 18:49 The Gentrification of Barbecue 19:54 Country Style: Our Own Memphis in May 20:49 BBQ History in the Age of AI 21:45 Barbecue, Moonshine & the Stories Still Untold 23:25 Community, Ownership & Working Together 24:48 Country Style Is a Family Reunion 26:25 The Importance of Doing Your Due Diligence Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor. 👉 Use code BLACKSMOKE at checkout for a discount on your order! 🌐 https://www.hardercharcoal.com Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last. 🌐 https://www.exhibitsupply.com 👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue 📲 Connect With Us Instagram | https://www.instagram.com/blacksmokebarbecue/ TikTok | https://www.tiktok.com/@blacksmokebarbecue Facebook | https://www.facebook.com/blacksmokebarbecue

2. 

   4 Sept 2026

   Do You Wash Your Meat? The Great BBQ Debate #BBQ #Dinner #Clean

   🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥 Do you wash your meat before cooking it? And what exactly does “washing” meat even mean? On this episode of the Black Smoke Barbecue Podcast, Brandon, Charlie, Tee and Alton  jump into one of the most persistent—and controversial—conversations in the kitchen: Should you wash or rinse meat before cooking? We're talking chicken, pork chops, ribs, lamb, ground beef and even oxtails. The crew breaks down the difference between rinsing away bone dust or other particles and trying to “clean” meat of bacteria. We also get into vinegar and citrus washes, cross-contamination around the kitchen, faucet aerators, restaurant practices, ground-meat safety and cooking temperatures. And yes… somehow we eventually get to people washing chicken with dish soap. 😂 Where do you stand? Do you wash your meat—or take it straight from the package to prep? Drop your answer in the comments. We already know this one is going to be interesting. 👀🔥 Subscribe to Black Smoke Media for more conversations about BBQ, food, culture and the people behind it. 0:00 Should You Wash Your Meat? | News Report 0:37 Welcome to Black Smoke Barbecue 1:51 The Great Meat-Washing Debate Begins 3:34 What Does “Washing Meat” Actually Mean? 4:41 Water, Vinegar, Citrus… and SOAP?! 6:03 Bone Dust on Pork Chops 7:45 Cleaning Chicken vs. “Cleaning” Bacteria 8:43 Bone Fragments on Lamb 9:24 Charlie Used to Rinse Ground Beef?! 12:33 Alton Joins the Meat-Washing Debate 13:42 How Rinsing Chicken Can Spread Bacteria 14:19 Charlie's Chicken-Tub Method 16:04 How Your Faucet Aerator Spreads Water 18:16 Cross-Contamination Around the Kitchen 20:16 Cleaning and Disinfecting Your Kitchen 23:06 Vinegar & Lime: Does It Make Meat Taste Better? 24:46 The “Raw Dogged” Chicken Challenge 25:06 Does Washing Oxtails Change the Flavor? 26:38 Are Vegetables More Dangerous? 29:24 Why Ground Meat Requires Extra Care 30:18 Would You Eat a Medium Burger? 31:47 Pork Chops Don't Have to Be Sawdust 32:41 When Meat Smells Wrong, Don't Cook It 33:33 Cooking Temperatures: It's Not Just 165°F 35:10 Final Food-Safety Advice 36:04 Please Don't Wash Chicken With Dish Soap 36:50 Black Smoke Barbecue | Closing #BlackSmokeBarbecue #BBQ #FoodSafety #Barbecue #Cooking Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor. 👉 Use code BLACKSMOKE at checkout for a discount on your order! 🌐 https://www.hardercharcoal.com Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last. 🌐 https://www.exhibitsupply.com 👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue 📲 Connect With Us Instagram | https://www.instagram.com/blacksmokebarbecue/ TikTok | https://www.tiktok.com/@blacksmokebarbecue Facebook | https://www.facebook.com/blacksmokebarbecue

3. 

   28 Aug 2026

   Noah Galuten Talks Grill Time, Kevin Bludso & the Secrets to Better BBQ #BBQ #Grilling #Recipe

   🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥 What if better barbecue didn't have to be complicated? James Beard Award-winning cookbook author and chef Noah Galuten joins the Black Smoke Barbecue Podcast to talk about his new cookbook, Grill Time, his approach to making grilling simpler and more approachable, and what he's learned cooking alongside barbecue legend Kevin Bludso. Noah gets into some of the techniques and recipes behind Grill Time, including the surprising reason he puts mayonnaise on fish before grilling, miso butter corn, pit-smoked black cod, honey balsamic pork tenderloin, beer brats and his approach to making a better turkey burger. His mayo technique, for example, helps seasoning adhere, promotes browning and helps keep fish from sticking to the grill. We also go behind the scenes of Barbecue Smokeout, Noah's Tastemade series with Kevin Bludso, including how their hot-and-fast vs. low-and-slow cooking styles work together, what goes into filming those marathon BBQ cook days, and what's coming next for the show. Noah also breaks down one of his favorite cooks from the series: barbecued oxtail spaghetti vs. Kevin Bludso's smoked oxtails. 🎁 WIN A COPY OF NOAH GALUTEN'S GRILL TIME! We're giving away TWO copies of Grill Time. TO ENTER: ▶️ Watch this episode on YOUTUBE and leave your entry in the YOUTUBE COMMENTS ONLY. Tell us one BBQ or grilling question you've always wanted answered. For example: “How do I get crispy skin on grilled chicken?” “How do I keep fish from sticking to the grill?” “How do I achieve better bark?” ⚠️ Comments made on Instagram, Facebook or TikTok DO NOT count as giveaway entries. Your entry must be posted in the comments of THIS YOUTUBE VIDEO. 📅 Entries close: September 10, 2026 at 11:59 PM ET 🏆 Winners announced: September 12, 2026 at 12:00 PM ET 🇺🇸 Open to the 48 contiguous U.S. states only Grill Time is available now wherever books are sold. CHAPTERS 00:00 Welcome to the Black Smoke Barbecue Podcast 01:05 Meet Noah Galuten and Grill Time 01:36 Making grilling simple and approachable 05:32 Why vegetarian grilling belongs in the book 06:47 The mayonnaise-on-fish grilling trick 08:55 Miso butter corn and grilled black cod 11:29 Honey balsamic pork tenderloin 12:36 Barbecue Smokeout and the Netflix pickup 15:16 Behind the scenes of a barbecue cooking show 18:24 Noah's favorite cook: barbecued oxtail spaghetti 20:12 Beer brats: grill first or poach first? 22:18 Turkey burgers, sprouts and a better patty 24:34 Grill Time giveaway, socials and book tour 26:41 New season updates and where to watch Barbecue Smokeout 28:20 Final giveaway reminder and sign-off 🔥 LIKE • COMMENT • SUBSCRIBE and join us for more conversations about BBQ, the people behind it, and the culture surrounding the smoke. #NoahGaluten #KevinBludso #BBQ #GrillTime #BlackSmokeBarbecue Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor. 👉 Use code BLACKSMOKE at checkout for a discount on your order! 🌐 https://www.hardercharcoal.com Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last. 🌐 https://www.exhibitsupply.com 👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue 📲 Connect With Us Instagram | https://www.instagram.com/blacksmokebarbecue/ TikTok | https://www.tiktok.com/@blacksmokebarbecue Facebook | https://www.facebook.com/blacksmokebarbecue

Who has been a guest on The Black Smoke Barbecue Podcast

Names identified in recent episode analyses. Showing up to five guests.

• Chef Shaticka Robinson
• Marvin Frink
• Daniel Hammond
• Joe Miller

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

YouTube views

18,935,912

Score snapshot 15 Sept 2025

Apple Podcasts (US)

4.0 / 5

8 ratings

Spotify

5.0 / 5

7 ratings

Podcast Authority Score: 75 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

81

Social presence

0

YouTube

93

Engagement

77

Contact The Black Smoke Barbecue Podcast

Guest appearances

Does not typically book guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.

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  The Joe Rogan Experience

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  The Right Time with Bomani Jones

Questions about The Black Smoke Barbecue Podcast