Smoke(less)

Before Texas BBQ became a global phenomenon, Wyatt McSpadden was already there — camera in hand, documenting the people, places and traditions that helped define it. For decades, Wyatt has captured some of the most iconic images in Texas barbecue, from the old-school joints of Lockhart and Taylor to the rise of a new generation that would completely transform the scene. In this episode of Smoke(less), Wyatt joins Nick Pencis, Justin Fourton and Wayne Mueller to look back at an extraordinary career behind the lens. He shares stories from photographing legendary BBQ joints, climbing onto a semi-trailer to get the perfect shot, documenting Aaron Franklin before anyone could have predicted what was coming, and the photographs and memories that mean the most to him. Wyatt also opens up about his battle with cancer, why photography became so important during his recovery, photographing everyone from Willie Nelson to Beyoncé, and what happens to a lifetime of work when the photographer behind it is no longer around to tell the stories. This isn’t just the story of a photographer. It’s the story of someone who witnessed — and preserved — a remarkable era of Texas BBQ history. 🔥 New episodes of Smoke(less) every week. Subscribe for conversations with the pitmasters, personalities and people shaping BBQ. #TexasBBQ #BBQ #WyattMcSpadden #SmokelessPodcast

Why are so many Texas BBQ joints closing? Is the Texas BBQ Boom Over? Texas BBQ has experienced an incredible boom over the last decade, but lately some well-known restaurants have been shutting their doors — and this week, Nick Pencis, Justin Fourton and Wayne Mueller ask whether something bigger is happening. Is Texas BBQ simply too expensive? Have we reached peak BBQ? Is the market oversaturated? Or are great pitmasters discovering that making incredible barbecue and running a successful restaurant are two very different things? The guys get into rising beef prices, labor and operating costs, shrinking disposable income, the impact of social media and changing customer habits, and why even getting onto a major BBQ list may not have the lasting impact it once did. They also discuss whether the Texas BBQ boom has already peaked, why restaurants need to focus on “peak operation” as much as “peak food,” and what today’s aspiring BBQ restaurant owners need to understand before signing a lease. Plus, we answer your questions — including why three of the biggest names in Texas BBQ don’t even have smokers at home. Featuring: Wayne Mueller — Louie Mueller Barbecue Justin Fourton — Pecan Lodge Nick Pencis — Stanley’s Famous Pit Bar-B-Q And Plate or Hate is back, where some of the biggest names in Texas BBQ review YOUR BBQ. Tag us on instagram to get featured! What do you think? Is this just a difficult moment for restaurants, or has the Texas BBQ boom actually peaked? Let us know in the comments.

Before Jess Pryles became one of the biggest names in live-fire cooking, she was living in Australia, bouncing between careers and travelling to Texas whenever she could. Eventually, she realised her life back home was essentially “on pause” while she waited for the next trip. So she made the move. In this episode of Smokeless, Jess joins Nick Pencis of Stanley’s Famous Pit Bar-B-Q, Wayne Mueller of Louie Mueller Barbecue and Justin Fourton of Pecan Lodge to talk about finding the thing she was genuinely passionate about, moving halfway around the world to pursue it, and building the career and Hardcore Carnivore brand that followed. Jess also gets into becoming a certified meat scientist, why she felt she needed that extra credibility, the reality of being a woman in a male-dominated industry, burnout and the relentless pressure of social media, hunting in Texas, building Hardcore Carnivore, and why being told she can’t do something usually has the opposite effect. Plus, Jess takes us inside her new book, Prime Cuts. A culmination of around 15 years of learning, cooking and teaching people about meat. This is Jess Pryles beyond the recipes, rubs and BBQ videos - and the story of what can happen when you finally find your thing.

What BBQ advice actually matters and what’s just hype? This week on the Smokeless Podcast, Nick Pencis of Stanley’s Famous Pit BBQ, Wayne Mueller of Louie Mueller Barbecue and Vic Barry get into the questions backyard cooks actually want answered. What should you buy if you want to start smoking brisket and ribs? Are expensive pits really worth the money? What’s the one meat that’s almost impossible to screw up? Which BBQ trick is completely overrated? And what happens when even experienced cooks get it spectacularly wrong? The guys talk Weber kettles, overpriced smokers, beef tallow, pork shoulder, BBQ sides, guilty pleasures and some of their worst cooking disasters, including a brisket that ended up being thrown into a river. Plus, a surprise call to Jordan Jackson for his backyard smoker recommendation, and a look ahead to our upcoming episode with Jess Pryles. Got a BBQ question for the guys? Send it our way and don’t forget to send us your best (or worst) cooks for Plate or Hate. Subscribe to the Smokeless Podcast for honest conversations about BBQ, the people behind it, and everything that happens around the fire. :::

Thinking about opening a BBQ restaurant? Watch this first. One listener from Oklahoma wrote to the Smokeless Podcast with a dream: to build a BBQ brand and eventually open his own restaurant. But after listening to the show, he started questioning whether opening a restaurant first was actually the right move. In this episode, the guys give their honest advice on how they’d start all over again in today’s BBQ industry. Hosted by: Wayne Mueller – Louie Mueller Barbecue (Taylor, Texas) Justin Fourton – Pecan Lodge (Dallas, Texas) Nick Pencis – Stanley’s Famous Pit Bar-B-Q (Tyler, Texas) In this episode: 🔥 Should you start with a restaurant, food trailer or pop-up? 🔥 Why building a reputation matters more than opening a building 🔥 The biggest mistakes aspiring pitmasters make 🔥 Why today’s BBQ industry is riskier than ever 🔥 The hidden costs behind rising barbecue prices 🔥 Wayne’s trip to Slovenia to teach Texas barbecue 🔥 Listener questions on thermometers, restaurant service and more Whether you’re dreaming of opening your own BBQ joint, cooking in the backyard, or you’re simply obsessed with great barbecue, this episode is packed with practical advice from three pitmasters who’ve built some of the most respected names in BBQ. 👇 We’d love to hear from you. If you were starting a BBQ business today, would you open a restaurant… or start smaller? Let us know in the comments. 📧 Send us your questions: hello@smokelesspodcast.com 📸 Follow the Smokeless Podcast: Instagram: @smokeless_podcast If you enjoyed the episode, don’t forget to Like , Subscribe , and hit the notification bell so you never miss a new episode.

Sam Jones returns for Part Two with Nick Pencis of Stanley’s Famous Pit Bar-B-Q, Wayne Mueller of Louie Mueller Barbecue and Justin Fourton of Pecan Lodge. This time, the conversation heads deep into the wild places barbecue took them. Sam and Wayne look back on cooking in Maui, spending time at Shep Gordon’s house, feeding Willie Nelson and somehow finding themselves surrounded by chefs, musicians and stories that still feel impossible years later. Sam also talks about stepping out from his grandfather’s shadow, building his own name within the Skylight Inn legacy and why opportunities outside the restaurant mattered, even when the people back home could not always see the value. There is also the story of Sam being handed a microphone in front of thousands of people, singing a cappella to a packed Chicago crowd and proving why nobody should ever tempt him with a hot mic. Part Two is funny, nostalgic and full of the kind of stories that could only happen when barbecue becomes a passport to a completely unexpected life. Subscribe to the Smokeless Podcast for more conversations with the people shaping barbecue. Follow Smokeless on Instagram: @smokeless_podcast

Sam Jones joins Nick Pencis of Stanley’s Famous Pit Bar-B-Q, Wayne Mueller of Louie Mueller Barbecue and Justin Fourton of Pecan Lodge for a conversation about life, barbecue, friendship and the real cost of success. In Part One, Sam opens up about the serious health scare that nearly took his life, the lasting impact it has had on him and why it forced him to look differently at his work, his family and the years he spent constantly travelling. He reflects on the rise of Skylight Inn, watching his daughter grow up while he was on the road, the friendships forged through barbecue and why every opportunity now needs to offer either an emotional return or a financial one. And because this is still Sam Jones, there are plenty of unbelievable stories along the way, including the time someone managed to set an entire barbecue trailer on fire with four bags of charcoal. This is Part One of a deeply personal, funny and honest conversation with one of barbecue’s greatest pitmasters and storytellers. Subscribe to the Smokeless Podcast and join us next week for Part Two. Follow Smokeless on Instagram: @smokeless_podcast

Is pouring beef tallow over brisket actually making it better—or just making dry meat look juicy for the camera? In this episode of the Smokeless Podcast, the guys call out one of BBQ’s most performative trends, break down the real uses for beef tallow, and explain why dumping it over sliced brisket might be more theatre than technique. They also get into the BBQ rules they no longer believe, the problem with following YouTube advice too literally, why chicken deserves more attention, and whether food influencers and paid reviews can still be trusted. Plus, Stanley’s AI ordering assistant joins the conversation as the guys debate what AI could mean for restaurants, staff and the future of the industry. Topics include: • Is brisket tallow becoming a crutch? • The right way to use tallow in BBQ • BBQ myths that need to die • Why pitmasters should use the wood available to them • The return of affordable cuts and smoked chicken • Food influencers asking restaurants for money and free food • AI answering phones and taking restaurant orders • Why the BBQ community remains so tight-knit Tell us in the comments: does tallow genuinely improve brisket, or is it just being used to fake juiciness? Listen to the Smokeless Podcast on YouTube, Spotify and Apple Podcasts. Follow Smokeless on Instagram: @smokeless_podcast Send your questions to: hello@smokelesspodcast.com

Tyler Frazer of Tyler’s Barbeque joins the Smokeless boys for part two of a wide-ranging conversation covering Texas beef ribs, rising barbecue prices, the new generation of pitmasters and life behind the scenes at his Amarillo restaurant. Tyler explains why he keeps his beef ribs at just $16 per pound, even as customers elsewhere are paying as much as $75 for a single rib. He also gives us a tour of the joint before the conversation turns to social media, family time and why so many of us are recording life instead of actually living it.

Tyler Frazer of Tyler’s Barbeque joins the Smokeless boys to tell the story of how he built one of Amarillo’s best-known barbecue joints from almost nothing. When Tyler opened, he had no money for a sign, paint or staff. His mother ran the register, friends stepped in to help, and the first summer became a full-on family-and-friends operation. Somehow, the business plan he created missed his first-year numbers by only $500. Tyler also talks about the road that led him into barbecue, cooking huge events, building a loyal local customer base, running a small but seriously capable crew, and why he cares more about the experience across the counter than making somebody else’s list. A funny, honest conversation about starting small, working smart and building a Texas barbecue business that lasts.

Fourth of July, fireworks, tornado stories, World Cup crowds, Buc-ee’s, Bass Pro, and the growing international obsession with Texas BBQ. The guys dig into why visitors from around the world are chasing the most American experience possible — and why that often means brisket, gas stations, beaver nuggets, and a trip to a Texas BBQ joint. Plus, an unannounced Texas pitmaster drops in mid-episode with a real-time update from the World Cup BBQ rush.

The World Cup is bringing a massive wave of soccer fans to Dallas… but what does that mean for Texas BBQ? In this episode of Smoke(less) , Justin, Wayne and Nick dig into what it actually takes to prep for huge event crowds, why guessing demand during something like the World Cup is almost impossible, and how every day in BBQ can feel like placing a bet. Justin breaks down the challenge of planning for surges before and after games, while also dealing with the reality that crowds can disappear the second a match kicks off. The guys also get into rising beef prices, whether BBQ joints need to rethink menus, how chicken and other proteins can help balance the numbers, and why brisket costs are still punching restaurants in the face. Plus, they answer listener questions on building better BBQ trays, pulling brisket earlier for a long rest, and whether temperature matters as much as feel. And of course, Plate or Hate returns — with sausage, brisket, turkey, ribs, chicken, beans, street corn and a few redemption trays on the menu. Got a BBQ question or want your cook judged on Plate or Hate? Email: hello@smokelesspodcast.com Instagram: @smokeless_podcast Use code SMOKELESS at DrinkWillies.com for 10% off your first order. #BBQ #TexasBBQ #WorldCup #Dallas #Brisket #SmokelessPodcast

The Dark Side of BBQ Success | Quetorials + Primitive Pits Success in barbecue looks like sold-out trays, packed restaurants, and magazine lists — but behind it can be pressure, burnout, unwanted attention, and a serious personal cost. In part two with the Primitive Pits + Quetorials guys, we get into the darker side of BBQ success: the pressure of being “the BBQ guy,” why cooking is often the easiest part, Jordan’s sobriety story, and what it really takes to keep showing up in this business.

In this episode, JJ and JD from Primitive Pits and Quetorials join the Smokeless Podcast for a brutally honest conversation about what really makes great barbecue. From the obsession with tallow and “secret tricks,” to the idea that buying the right pit will magically fix bad cooking, they break down why there are no shortcuts in BBQ. Great food still comes down to skill, instinct, fire management, repetition, and understanding the craft. They also dig into regional barbecue identity, why so many places are copying the same Central Texas blueprint, what makes East Texas different, and the reality of opening a barbecue joint — including health departments, fire codes, wood sourcing, and all the unglamorous stuff most people never see. This is part one of our conversation with Primitive Pits and Quetorials — and it’s packed with hard-earned lessons for pitmasters, backyard cooks, and anyone who thinks there’s one magic thing that makes barbecue great.

BBQ costs more than ever, brisket prices keep climbing, and restaurants are being forced to make some brutal decisions. In this episode of Smokeless, we revisit two of our clearest conversations on the beef crisis to understand why BBQ costs so damn much now. First, Bill Bullard from R-CALF USA explains why he believes the beef market is broken — from packer power and imported beef to country of origin labeling and why cheaper imports don’t always mean cheaper prices for restaurants or customers. Then Lance Zimmerman from Rabobank gives a different reality check: beef demand is still incredibly strong, quality is higher than ever, and barbecue restaurants are stuck trying to serve premium brisket in a world where the math keeps getting harder. If you’ve ever wondered why BBQ plates are getting more expensive, why brisket prices keep climbing, or why more barbecue joints are struggling to survive, this episode digs into the forces behind it. Featuring clips from our conversations with: Bill Bullard, CEO of R-CALF USA Lance Zimmerman, Senior Beef and Animal Protein Analyst at Rabobank Subscribe for more honest conversations about BBQ, restaurants, pitmasters, beef prices, and the future of barbecue. #BBQ #Brisket #BeefPrices #TexasBBQ #Barbecue #SmokelessPodcast

This episode we dive into how pitmasters handle stress and pressure. Evan LeRoy (LeRoy & Lewis) and Arnis Robbins (Evie Mae's) give us some incredible insights

This episode of the Smoke(less) podcast features three highlights from the show's archives, focusing on the people and stories behind the barbecue industry. Aaron Franklin (Franklin Barbecue): The conversation explores the importance of the team behind a successful restaurant and the concept of legacy. Joe Zavala (Zavala's Barbecue): The discussion covers the personal and business challenges of navigating a cancer diagnosis, the impact of COVID-19, and a damaging ice storm in 2021. Kerry and Tootsie (Snow's Barbecue): The final segment reflects on how community dynamics and small-town life have changed over the decades.

One year ago, three Texas pitmasters started a podcast with no real plan, no studio, and almost no equipment. Now, after conversations with Aaron Franklin, Daniel Vaughn, Tootsie Tomanetz, Matt Pittman, Joe Zavala, Arnis Robbins, Sam Jones and more — the guys behind Smoke(less) are looking back on the moments that defined the first year of the show. In this special anniversary episode, Wayne Mueller (Louie Mueller Barbecue), Justin Fourton (Pecan Lodge), and Nick Pencis (Stanley’s Famous Pit BBQ) revisit behind-the-scenes stories, personal struggles, hilarious moments, and the deeper conversations that made Smoke(less) more than just a barbecue podcast. In this episode: How Smoke(less) began with a single text message The chaos of recording the first episode Why certain interviews became emotional Aaron Franklin, Daniel Vaughn & Tootsie reflections BBQ burnout, pressure & mental health Why pitmasters opened up on the show The evolution of Texas BBQ Hospitality, family & life outside the pit What’s next for Smoke(less) PLUS: Ghost stories from Louie Mueller Barbecue Bigfoot stories Willie Nelson shoutouts Behind-the-scenes chaos and laughs This is the most honest look yet at the people behind the podcast — and the friendships that built it. Thank you for listening during Year One. Season Two starts now.

What does it really take to work in a BBQ joint? In this host-driven episode of Smokeless , Wayne Mueller (Louie Mueller Barbecue), Justin Fourton (Pecan Lodge), and Nick Pencis (Stanley’s Famous Pit BBQ) answer listener questions and pull back the curtain on the reality of life inside a barbecue restaurant. From fire management and overnight brisket cooks to hospitality, burnout, teamwork, consistency, and restaurant culture — the guys explain why great BBQ is about much more than cooking meat. The episode also dives into: The history and evolution of Texas barbecue Why brisket became king Sauce debates Cooking techniques BBQ restaurant economics Prime cost Hospitality philosophy Why most people underestimate restaurant work Plus: Plate or Hate returns as the guys review listener-submitted briskets, ribs, and BBQ creations. This episode is funny, brutally honest, insightful, and packed with behind-the-scenes stories from three award-winning pitmasters who live this life every day. 🎧 Subscribe to Smokeless on Apple Podcasts, Spotify, Amazon Music & YouTube. 🔥 FOLLOW SMOKELESS: Instagram: @smokeless_podcast YouTube: @smokelesspodcast

They say you can’t rush perfection, and you certainly can't record it when the internet decides to pack its bags and leave. In what was supposed to be a deep dive into the world of legendary North Carolina whole hog BBQ with the iconic Sam Jones , we instead found ourselves in a two-hour battle against the digital void. While the "real" interview is being rescheduled (hopefully with a more stable connection and a definitive ruling on the pants situation), we couldn't let these gems sit on the cutting room floor. This episode is a curated collection of the funniest, most chaotic, and strangely endearing moments from our failed attempt to connect. From technical glitches to Sam’s effortless wit, this is a raw look at the side of podcasting you usually don't hear—where the grit is real, but the bandwidth is non-existent. Sit back, grab a sandwich, and enjoy the best of what happens when the plan goes south. Enjoy!