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 if you will.

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.