Quetorials

Taking a leap from traditional BBQ tutorials into something far more raw, Chasing Fire marks a bold new chapter the team has always envisioned. JD opens up about the risks, the grind, and why they walked away from network deals to keep full control of their story and their business. This episode pulls back the curtain on what it really takes to bet on yourself and build it your way.

From brisket to chicken, proper seasoning is everything. In this episode, we cover how to season each protein the right way, the impact of different salts and pepper granules, and the common seasoning mistakes we see all the time—including a few we never use ourselves.

Everyone says low & slow is the only way… but is it? Today we’re talking low & slow vs hot & fast—where each method shines, where it falls short, and how to know which one you should be using for your next cook.

In this episode, we break down how competition-style brisket compares to what you’re cooking at home, from flavor profiles to texture and technique. We also dive into the best ways to know when your brisket is done (not just guessing by time), plus we review a custom-built backyard smoker and what makes it stand out.

Want to start a BBQ career? We break down the fastest way to get in—learning the pit, finding mentors, and building your own style. Whether it’s a restaurant or a food truck, this is where it starts.

Why does store bought meat taste inconsistent and sometimes just plain bad? In this episode, we break down the truth about meat quality, why most grocery stores fall short on sourcing high-quality protein, and how the way a cow is raised dramatically impacts flavor, texture, and nutrition. We also dive into the art of cooking over live fire why grilling over coals or an open flame brings out flavo...

Thinking about painting your smoker? We dive into the pros, cons, and myths—plus a deep look at powder coating, clear finishes, and how rust actually forms on your pit.

Top grate or bottom grate… does it actually matter? In this episode, we dive into the real differences on an offset smoker, how much meat you can actually fit on your pit, and whether castors, wagons, or trailers make the most sense for your setup.

Smoke, steel, and splits. This episode breaks down which wood species actually delivers the best flavor, whether 3/8” pits are worth it over 1/4”, and how split size can make or break your fire management. If you want cleaner burns and better BBQ, this one’s for you.

Thinking about getting your first offset smoker? This week we break down what size pit you should start with, common regrets new owners have, the difference between ¼" and ⅜" steel, and whether premium competition offsets are really worth it.

If you just bought a new smoker, don’t fire it up until you hear this. We’re talking about how to properly season your smoker, common mistakes people make, and a few pro tips to make sure your pit is ready for great BBQ.

On this episode we talk about why relying too heavily on thermometers might actually be holding your BBQ back. From learning to read your fire and smoke to trusting sight, smell, and feel, we break down why great pit masters don’t cook by numbers alone and how dialing in your instincts can take your BBQ to the next level.

In this episode, we break down the 411 on running a clean, steady fire in an offset: airflow control, wood splits, coal beds, draft, and how to avoid dirty smoke. If you’ve ever struggled with temp swings or bitter flavor, this one’s for you.

On today's episode we go through some of your most commonly asked questions about offset smokers. From cowboy fireboxes and sealing your smokers doors, all the way to... pedicures?

Today we discuss if new innovations help or hinder great BBQ, the biggest mistakes keeping you from perfect fire management, and the art of the whole hog cook.

In this episode, Jordan has a new look… We tackle the topic of wild game BBQ. From Bison and Elk burgers to eating Bear meat.

On this episode we have a listener who tackled the meaning behind the Workhorse Pit model numbers 1957, 1969 and 1975 and was a bit off target. We also discuss the craziest things we’ve smoked on an offset and touch on vertical smokers.

We dove into opening a BBQ restaurant the last five podcast episodes and we've just hit the tip of the iceberg. A lot to discuss with this topic and we're not done, but wrapping it up for now. Me and Jordan discuss some highlights of what is taught in the BBQxo.com classes and we run through some common issues restaurant entrepreneurs face.

Joining me and Jordan on the podcast as our first ever guest is the great Joe Zavala. Joe is well-known in the Texas BBQ scene as the charismatic founder of Zavala's BBQ in Grand Prairie, Texas. We chat about the black and white of what it takes to start a BBQ restaurant cooking with wood 24 hours per day. The ups, the downs, the smiles and frowns of restaurant ownership. Hope you enjoy and share...

We cover a barrage of topics in this Episode, join us as we discuss “Diving DEEP Into BBQ Operations" and much more.

We begin a new series on the podcast to help navigate BBQ restaurant start up and running a successful business. Join us as we offer some deep knowledge of opening a successful commercial food operation. In this episode, we discuss “Skipping a Lawyer Could Cost You Your Restaurant" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Can BBQ Joint's Still Be Successful in 2026?" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Does Wet Wood = Bad BBQ?" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “Cooking Without Compromises" and much more.

We cover a barrage of topics in this Episode, join us as we discuss “How the Workhorse Got Its Name" and much more.