S6 E04: Consumer vs Commercial BBQ Tech

In this episode of BBQ and Tech, hosts Rod Simmons and Chris Ashley dive deep into the essential tech gadgets that keep the barbecue game strong. Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.

Welcome to Season 7 of the BBBQ and Tech Podcast! After a long hiatus, we're back with Episode 1, where we dive into the smoky world of barbecue and the tech behind it. I'm your host, Rod Simmons, joined by pit master extraordinaire and now full-time barbecue professional, Chris Ashley.Full Show Notes Hosted on Acast. See acast.com/privacy for more information.

This week episode expands a discussion of weather it is time to consider more commercial tech for making great BBQFull show notes Hosted on Acast. See acast.com/privacy for more information.

In this week’s BBQandTECH episode, Chris delves into the switch to fat side down. Find out why he made the change and also here some of the benefits he is seeing.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.

In this week’s BBQ podcast episode, Chris delves into the challenges encountered while smoking brisket for the food truck—no surprise, there were plenty of BBQ-related hurdles!Full show notes: Hosted on Acast. See acast.com/privacy for more information.

Chris's journey from a corporate America position to launching his own food truck and catering service, BBQ and Tech, is a compelling story of resilience, passion, and the power of networking. After facing the tough reality of being laid off, Chris didn't let his circumstances define his future. Instead, he turned a moment of adversity into an opportunity to pursue his passion for food and technology, blending them into a unique business venture.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.

Meet our special guest, seasoned BBQ Pitmaster Kevin Wheeler, who's been mastering the art of smoking on his 48-inch Lang reverse flow offset smoker for an impressive 14 years. Ahead of our first offset smoke on the Old Country Brazos, Chris and I sought Kevin's expert advice to avoid any rookie mistakes.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.

In this podcast episode, we tackled the formidable task of smoking 18 racks of ribs, debunking the 3-2-1 rib method as pure myth. Our first decision centered around whether to apply a dry rub to some ribs and wrap others for a wet treatment. Full show notes: Hosted on Acast. See acast.com/privacy for more information.

The first attempt at smoking brisket was nothing short of catastrophic, largely owing to fatigue and a series of misjudgments, alongside a problem with the ThermoWorks Signals Thermometer and temperature controller. Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.

In today's show, we've got a tasty recap of our smoked chicken and waffles adventure. Then, Chris opens up about a childhood experience that's left him averse to surprises. Following that, Rod unveils his plans for a delicious fajita dinner. And finally, we dive into the heart of the episode.Full Show notes: Hosted on Acast. See acast.com/privacy for more information.