Backyard SmokeMaster BBQ

One of the best things about BBQ is that it doesn’t have to stay in your backyard. Whether you’re headed to a tailgate, camping trip, beach day, or a vacation rental, your pitmaster skills are 100% portable — you just need the right gear and a little planning. In Episode 80 of the Backyard SmokeMaster BBQ Podcast, we broke down everything you need to know to barbecue on the road like a pro. Here’s what you need to know. Before You Pack: Key Things to Think About Before you throw a grill in the truck and hit the road, there are a few important things to consider: Portability — Think about the weight, size, and fuel source of whatever you’re bringing. The cooker that dominates your backyard might not be practical on a camping trip. Local fire and smoking regulations — This is a big one. Some parks, beaches, and municipalities have fire bans or restrictions on open flame. Always check before you go. Cooking capacity — The grill you travel with probably won’t have the same capacity as your setup at home. Plan your menu accordingly. Recipe simplicity — This isn’t the time to tackle a 16-hour brisket. Think quick, flavorful cooks that work in a more limited setup. Cleanup and ash disposal — Especially at campsites or public parks, be a good citizen. Know the cleanup rules and plan for easy ash disposal. Best Portable Grills and Smokers for Travel Here’s a rundown of some proven options to consider for your next trip: 1. Weber Smokey Joe (~$50) The classic choice. It looks and operates just like the iconic Weber kettle, just in a compact, affordable package. Perfect for burgers, hot dogs, and basic grilling. If you’ve cooked on a Weber kettle before, you’ll feel right at home — just adjust for the smaller cooking surface. 2. PK Go (~$380) Made from cast aluminum, the PK Go is built tough and designed with portability in mind — it’s literally in the name (Portable Kitchen). Like its bigger brother the PK 360, it’s great for dual-zone cooking. Add the GrillGrates ($125) for even more versatility, including high-heat searing. They also offer a compact foldable table and a carrying case — solid all-around package. 3. Traeger Ranger (~$480) If you want set-it-and-forget-it convenience on the road, a portable pellet grill is your answer. The Traeger Ranger gives you digital temperature control and consistent results — no fire management required. The tradeoff? You need access to power. If your campsite or rental doesn’t have an outlet, lean toward charcoal instead. 4. Ooni Karu (~$350 for the 12″) Known primarily as a pizza oven, the Ooni Karu can actually pull double duty as a high-heat searing machine for steaks. It runs on wood, charcoal, or gas depending on the model, gets up to extremely high temperatures quickly, and is compact and portable. The first-gen 12″ model is the sweet spot for travel — the Karu 2 Pro is great but at $1,100+, it’s probably staying home. 5. Nomad Grill and Smoker (~$700) The Nomad’s briefcase-style design makes it one of the most unique portable options out there. It’s built with dual die-cast aluminum cook boxes and up to 425 square inches of cooking space. The build quality is premium, and it does claim smoker capabilities — though it shines most as a direct-heat grill. 6. Weber Go-Anywhere (~$90) A solid budget-friendly rectangular grill that’s easy to pack and store. With a two-zone setup — fuel on one side, indirect on the other — you can actually do some light smoking on this thing. Great for a low-investment portable option. 7. SNS Grills Travel Kettle (~$160) At 18 inches, this is a step up from the Smokey Joe’s 14 inches — and that extra cooking space matters. SNS Grills is known for thoughtful accessories (hello, Slow ‘N Sear), and the thermometer placement is dialed in. A great value for a travel-focused charcoal grill. 8. Slot Grill (~$150) A newer discovery — this collapsible grill is clever, quick to assemble, and impressively compact. Worth keeping an eye on. Your Travel BBQ Checklist Don’t leave home without these: ✅ The right fuel — Charcoal, pellets, or propane, depending on your cooker ✅ Instant-read thermometer — Skip the Bluetooth/wireless on the road; connectivity can be unreliable ✅ Foil trays or disposable pans ✅ Gloves and tongs ✅ Small cutting board — Easy to forget, hard to cook without ✅ A well-stocked cooler — Pre-season and pre-marinate your meats at home before you leave ✅ Backup fire starter — A torch is ideal; always have a lighter as a backup Travel-Friendly BBQ Recipes to Consider You don’t have to sacrifice great food just because you’re away from home. Here are some approaches that work really well on the road: Pre-smoked ribs — Smoke them at home, then reheat on your portable grill when you arrive. You get the full smoke flavor without the 5-6 hour cook on the road. Chicken thighs with dry rub — A crowd favorite for good reason. Quick cook time, versatile with rubs, and forgiving. Hard to mess up. Veggie skewers and grilled corn — Don’t forget the non-carnivores at your cookout. Grilled veggies are easy, colorful, and delicious. Kebabs — Great call for travel BBQ. Easy to prep, easy to cook, and everybody loves them. Pro Tips for Cooking on the Road A few final things to keep in mind before you fire it up: 🔍 Scout your location — Look for a flat surface in a shaded area. Wind conditions matter too, especially for charcoal cooks. 🔥 Have a reliable fire starter — A torch is your best friend. Bring a backup. 📋 Know the local rules — Respect fire bans and leave-no-trace principles wherever you cook. 🛡️ Safety first — Especially in unfamiliar surroundings. Don’t leave your cook unattended from start to finish. Pro Tips for Cooking on the Road A few final things to keep in mind before you fire it up: 🔍 Scout your location — Look for a flat surface in a shaded area. Wind conditions matter too, especially for charcoal cooks. 🔥 Have a reliable fire starter — A torch is your best friend. Bring a backup. 📋 Know the local rules — Respect fire bans and leave-no-trace principles wherever you cook. 🛡️ Safety first — Especially in unfamiliar surroundings. Don’t leave your cook unattended from start to finish. My Go-To Portable Grill For what it’s worth, my personal pick for travel BBQ is actually my PK 360. You can remove it from the pedal stand, take off the side tables, and it becomes surprisingly portable. It handles everything from direct grilling to low-and-slow smoking, and with GrillGrates, it can sear a steak beautifully. Not the lightest option, but the versatility is hard to beat. I also own a Weber Smokey Joe (picked it up at a closeout sale), but honestly — I haven’t used it once. The PK 360 just does more. Level Up Your BBQ Skills — Join the Community You don’t have to figure all of this out alone. The Backyard SmokeMaster Society is a free BBQ community where we keep conversations like this going all week long. Whether you’ve got questions about travel gear, need recipe advice, or just want to talk BBQ with people who get it — come join us. 👉 Join the Backyard SmokeMaster Society for free And if you want to catch the full conversation from this episode, check out Episode 80 of the Backyard SmokeMaster BBQ Podcast on YouTube, Spotify, or Apple Podcasts. https://youtube.com/live/XrDwCfN5dfk Kenyatta Robinson is the host of the Backyard SmokeMaster BBQ Podcast and the pitmaster behind Backyard SmokeMaster BBQ in the East Bay/Diablo Valley area. Follow along on YouTube, Instagram, and Facebook. The links above are affiliate links where I may receive a small commission. You will not pay more for using these links.

Barbecue is full of traditions, rules of thumb, and “that’s just how it’s done” advice. Some of it is solid. A lot of it? Not so much. In this episode, we take a hard look at common BBQ beliefs — the ones many of us learned early on — and separate fact from fiction using real-world experience and food science. If you’ve ever wondered why certain BBQ advice never quite worked the way it was supposed to, this one’s for you. Myth #1: Soaking Wood Chips Improves Smoke Flavor This is one of the most common myths in barbecue. The truth: Soaked wood produces steam, not flavorful smoke. When wood chips are soaked: They take longer to ignite They steam before they burn They do not create better smoke flavor If you want consistent, clean smoke, skip soaking and use dry wood chunks instead. They burn more predictably and give you better control over flavor. Myth #2: All Smoke Is Good Smoke Big clouds of smoke might look impressive, but they’re not what your food wants. The truth: Thin, blue smoke is ideal. Clean smoke: Comes from proper combustion Is often barely visible Produces clean, balanced flavor Thick white, gray, or brown smoke often leads to bitter food. Smoke should be treated like an ingredient — if it looks dirty, it probably tastes that way too. Myth #3: Charcoal Is Always Better Than Gas This one surprises a lot of people. The truth: It’s not charcoal vs. gas — it’s about heat type and wood smoke. What really matters: Infrared heat (from glowing charcoal or infrared gas burners) Wood for smoke flavor High-quality gas grills with infrared burners can produce excellent searing and flavor. Charcoal’s main role is heat; wood is what provides smoke flavor. Myth #4: You Should Only Flip Steak Once This advice gets repeated constantly — and it’s outdated. The truth: Frequent flipping cooks meat more evenly. Flipping more often: Reduces overcooking on one side Promotes even doneness Helps build a better crust overall This applies especially when finishing with a reverse sear. Myth #5: You Need a Binder for Rubs to Stick Mustard, mayo, oil — everyone has an opinion. The truth: A binder is optional, and water works just fine. Binders: Do not help seasoning penetrate the meat Do not significantly affect flavor Are mostly about convenience and habit If your meat is moist, rub will stick. Simple as that. Myth #6: Fat Penetrates Meat During Cooking This one causes a lot of confusion, especially with brisket. The truth: Fat does not penetrate muscle. What actually matters: Internal marbling (intramuscular fat) Proper trimming Even seasoning contact with meat Leaving thick slabs of exterior fat does not make meat juicier. It can actually block seasoning and slow the cook unnecessarily. Myth #7: Beer Can Chicken Adds Flavor It looks fun, but that’s about it. The truth: Beer can chicken doesn’t steam the bird or add meaningful flavor. Instead: It slows internal cooking Creates uneven doneness Wastes perfectly good beer If you want juicy chicken, focus on temperature control and proper cooking — not gimmicks. Myth #8: Spritzing Adds Flavor Spritzing is everywhere on social media, but it’s often misunderstood. The truth: Spritzing mainly cools the meat. What spritzing can do: Slow the cook if meat is racing ahead Help smoke adhere early in the cook What it doesn’t do: Add deep flavor Improve bark late in the cook Once bark is set, spritzing usually softens it. Use spritzing with purpose — not habit. Myth #9: Grill Marks Equal Better Flavor Those “tiger stripes” look great in photos, but… The truth: Full surface browning creates better flavor. A complete crust: Produces more Maillard reaction Delivers more flavor Beats grill marks every time Presentation is nice, but flavor wins. Myth #10: Cook Time Per Pound Is Reliable “How long will it take?” might be the most asked BBQ question. The truth: Thickness and internal temperature matter more than time. Time-per-pound rules: Ignore meat shape and thickness Don’t account for pit variability Lead to overcooked or undercooked food Thermometers — instant-read and leave-in — remove the guesswork and make better barbecue. Final Thoughts Barbecue gets easier when you stop chasing myths and start cooking with intention. Understanding: Heat types Smoke quality Meat behavior …will improve your results far more than following outdated rules. https://youtube.com/live/ZQyyCtPaFHs Want to Go Deeper with BBQ Like This? If you enjoy real-world BBQ conversations, myth-busting discussions, and learning how to cook with more confidence, come join the Backyard SmokeMaster Society. It’s a free community where backyard pitmasters share cooks, ask questions, and get better together. 👉 Join here: https://backyardsmokemaster.com/society

Thinking about getting a Weber Kettle or already have one and want to unlock its full potential? You’re in luck! The Weber Kettle is a quintessential barbecue tool, and with the right accessories, you can transform your grilling experience from basic to extraordinary. The host of the Backyard Smoke Master Barbecue podcast, Kenyatta Robinson, recently shared his top picks for essential and game-changing upgrades for the Weber Kettle. Query successful Here is a blog entry based on the provided podcast transcript: The Ultimate Guide to Upgrading Your Weber Kettle Thinking about getting a Weber Kettle or already have one and want to unlock its full potential? You’re in luck! The Weber Kettle is a quintessential barbecue tool, and with the right accessories, you can transform your grilling experience from basic to extraordinary. The host of the Backyard Smoke Master Barbecue podcast, Kenyatta Robinson, recently shared his top picks for essential and game-changing upgrades for the Weber Kettle. Basic Must-Have Accessories Before diving into advanced modifications, Kenyatta recommends a few fundamental accessories that every charcoal griller should own. Charcoal Baskets: Most Weber Kettles come with two charcoal baskets, which are invaluable for organizing your charcoal and managing temperature control. These baskets give you versatility and help you avoid a “raging hot fire”. If your grill didn’t come with them, or if you’re looking for an upgrade, companies like Kick Ash make high-quality aftermarket baskets designed to maximize airflow. Chimney Starter: To get your fire started quickly and cleanly, a chimney starter is a must-have. Using a fire starter, like Royal Oak Tumbleweeds, is a great way to ignite the charcoal without resorting to lighter fluid, which can give your food a “nasty taste”. Heat-Resistant Gloves: Safety is paramount when dealing with high temperatures. Good heat-resistant gloves are essential for protecting your hands, whether you’re handling hot grates or moving charcoal. Long Tongs: Long tongs are crucial for handling food and stray pieces of charcoal safely. They also have the added benefit of making you look “official” while grilling. Instant-Read Thermometer: An instant-read thermometer is vital for ensuring your food is cooked to a safe internal temperature. Kenyatta recommends digital models for a quick and accurate reading. A Tool Caddy: Keeping your essential tools organized in a caddy makes it easy to grab everything you need at once. An Apron: A good apron is essential for protecting your clothes from grease and splatters. Game-Changing Mods and Upgrades Once you have the basics down, these next-level accessories can seriously enhance your Weber Kettle’s capabilities. Slow ‘N Sear: This is a charcoal basket with a built-in water reservoir that allows you to cook low and slow, or achieve a high-temperature sear. It’s a “fantastic accessory” that adds incredible versatility to your kettle. The Vortex: Shaped like a funnel, the Vortex allows you to concentrate heat in one area for high-temperature searing or to create a two-zone cooking environment. Kenyatta loves using it to make “super crispy wings”. Hinged Grates: Upgrading to a hinged grill grate makes it easy to add more fuel or wood chunks without having to remove the entire grate. Wireless Thermometers: For next-level temperature monitoring, a wireless thermometer is a great investment. Brands like Thermoworks and Fireboard offer probes that provide accurate internal and ambient temperature readings, which you can monitor from your phone or a separate display. Rotisserie Attachment: Weber makes a rotisserie attachment for the Kettle that works exceptionally well for things like chicken. Heat Deflectors: Using a heat deflector helps to stabilize temperatures for long, low-and-slow cooks. Weber offers a low and slow kit that includes a ring to contain charcoal and a heat deflector. Temperature Control Systems: For the ultimate in hands-off cooking, a temperature control system like the Spider Grills Venom can turn your Kettle into a “computerized” cooker. These systems use a fan to regulate airflow and maintain a set temperature. DIY Solutions Many grillers use creative do-it-yourself solutions to get the most out of their Weber Kettle. Foil Pans: A simple foil pan can be used as a water pan for adding moisture during long cooks. Bricks: You can use bricks to create a wall and divide your charcoal for a two-zone cooking setup, or for an extended low and slow cook. Charcoal Storage: A small trash can or a plastic storage container can be used to store open bags of charcoal and protect them from the elements. Whether you’re a beginner or a seasoned pro, the Weber Kettle’s versatility and the wide range of available accessories make it a fantastic choice for any barbecue enthusiast. By adding a few of these upgrades, you can take your grilling game to a whole new level. https://youtube.com/live/Z3hQLnOdNWg ome of the links on this site are affiliate links, which means I may earn a small commission if you make a purchase through them — at no extra cost to you. I only recommend products and services I personally use and believe will bring value to the Backyard SmokeMaster BBQ community. Thank you for supporting the work that goes into creating helpful barbecue content and keeping this site running!