We dive deep into the shady world of peach butcher paper—yes, it’s a thing. From misleading labels to outright scams, we break down how some suppliers cut corners, why it matters for backyard pitmasters, and what to look for so you don’t get burned.

The American dream for many people, is opening a restaurant. I'm not sure if it's the idea around serving people great food or just the access into entrepreneurship. Either way, me and Jordan dive into opening a BBQ joint in 2025.

We squash topics such as "do I need an insualated firebox" to "proper length wood" and much more.

We squash some great topics in this episode from "do I need a fire grate in my offset smoker?" to other topics around open fire cooking.

Since Chef Jordan Jackson's migration from Texas to the North Georgia mountains, he is gone full-emersion into the southern Appalachian food culture.

You would think as much brisket Jordan and I have eaten and cooked, we'd never stumble on a better way to cook a brisket. It just so happens, Jordan went to the lab and unintentionally improved (drastically) the brisket...at least for the backyard offset smoker.