The Pit Log
Stories from the grill, lessons from the pit, and everything in between.
My First Smoke (And Everything That Went Wrong)
Let me take you back to 2018. I'd just bought a used offset smoker off Craigslist for $75. It was rusty, wobbly, and missing a thermometer. Perfect...
Read More →
The Only Rub Recipe You'll Ever Need
I've tried dozens of rub recipes. Maybe hundreds. And you know what I always come back to? This one. It's simple, it's balanced, and it works on damn near everything...
Read More →
How to Save a Dry Brisket
Let's get real for a second: you just pulled your brisket off the smoker, sliced into it, and... it's dry. Not "could use a little sauce" dry. We're talking Sahara Desert dry...
Read More →
The 3-2-1 Method That Changed My Ribs Forever
You've probably heard about the 3-2-1 method for ribs. I ignored it for years thinking it was too fussy, too complicated. Man, was I wrong...
Read More →
Why You Should Let Meat Sweat
One of the most underrated steps in preparing meat for the smoker is something we call "the sweat." Before you even light your smoker, you should let your seasoned meat sit at room temperature...
Read More →
The Secret to Perfect Rotisserie Chicken
There's something unmistakably satisfying about biting into a rotisserie chicken—crispy on the outside, juicy and tender on the inside. The key starts with the seasoning, and what really makes it special is patience...
Read More →
The Stall Is Real (And How to Beat It)
You've been smoking a brisket for hours, everything's going great, and then... nothing. The temperature just stops climbing. Welcome to the stall, the most frustrating part of BBQ...
Read More →
Welcome to The Pit Log
Fire up the smoker—we're officially live! After years of perfecting recipes in my backyard in Waterloo and sharing them with friends, it's time to put it all out there...
Read More →