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The BBQ Nerds Podcast

The BBQ Nerds Podcast

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 Welcome to The BBQ Nerds Podcast — the inner circle of barbecue.
This isn’t just a show.
This is a movement for the people who feel the call of the coal bed… who track airflow like meteorologists… who know their pit better than their extended family.

If you’re here, you’re already one of us — a BBQ Nerd.
Not because you asked…
But because the smoke chose you.

Hosted by Frank Cox, The BBQ Pit Engineer, this podcast reveals the fire, the science, and the secrets behind great barbeque.
Not the Instagram version.
The real version — where heat transfer, draft control, and meat structure actually matter.

Every Tuesday, you’ll get short, high-impact episodes covering the sacred subjects, including:

  • Fire behavior (the first commandment)

  • Airflow & draft (the breath of the pit)

  • Coal bed mastery (the heart of the heat)

  • Direct heat vs offset (the ancient argument)

  • Brisket physics (the rite of passage)

  • Meat science (the truth behind tenderness)

And as members of the inner circle, we also follow the sacred teachings of BBQ Nerds:
BBQ is spelled BBQ in all situations — but the enlightened spell it “barbeque” when writing it out… or “’que” when we’re communicating in the group chat during a long cook.

People will try to correct you.
Smile knowingly.
They are not yet part of the circle.
(But they will be.)

If you love barbecue deeply — almost spiritually — welcome home.

New episodes arrive every Tuesday morning.
Invite another BBQ Nerd into the circle…
And remember: once you see the smoke, you can’t go back.

Smokeslinger Pits Kochen Kunst Lebensmittel & Wein
Folgen
  • S2 Ep6: Direct Heat Isn’t Just Radiant — It’s How Radiant and Convective Heat Work Together

    S2 Ep6: Direct Heat Isn’t Just Radiant — It’s How Radiant and Convective Heat Work Together
    Jan 20 2026
    Direct heat cooking is often misunderstood because people try to explain it using airflow logic borrowed from offset smokers.In this episode of The BBQ Nerds Podcast, Frank Cox — The BBQ Pit Engineer — breaks down how enclosed, radiant-dominant direct heat cookers actually behave, and why successful direct heat cooking depends on understanding how radiant and convective heat work together, not on chasing vent settings or chamber temperatures.This episode focuses specifically on enclosed direct heat smokers — pits designed to cook over embers with the lid closed — not open grills, Santa Maria cookers, or open-fire Argentine setups.Rather than arguing which style of barbecue is “better,” Frank explains the mechanics behind direct heat systems, why radiant energy does the majority of the cooking, and how convection supports the process by shaping airflow, evening out zones, and maintaining fire cleanliness.You’ll learn:Why applying offset airflow logic to direct heat pits creates frustrationHow radiant heat leads the cook while convection supports itWhy distance from the coal bed matters more than thermometer readingsHow coal bed geometry, not just size, controls intensityWhy tight coal beds create intense zones and spread beds create forgivenessHow charcoal, wood, and blended fires behave differently in direct heat cookersWhy airflow primarily controls fire cleanliness — not cooking speedHow “distance becomes your thermostat” in radiant-dominant systemsWhy direct heat trades time for attention, not chaos Throughout the episode, the focus stays on cause and effect — explaining why direct heat pits feel aggressive when misunderstood, and calm and predictable once you understand how radiant and convective heat interact.If direct heat cooking has ever felt confusing or unforgiving, this episode explains what the pit is actually doing — and how to work with it instead of fighting it.⏱️ CHAPTER TIMESTAMPS00:00 — Cold Open Direct heat is about how radiant and convective heat work together00:25 — Episode Scope & Intent Explaining pit behavior, not arguing cooking styles01:45 — What This Episode Builds On Fire behavior, draw, and offset fire structure02:15 — The Core Misunderstanding Around Direct Heat Why different systems get lumped together03:40 — Enclosed Direct Heat vs Open Fire Systems Why these cookers behave differently04:10 — Radiant Heat Is Dominant (But Not Alone) Why airflow does not do the main cooking05:25 — Radiant Heat Fundamentals Line-of-sight energy and distance control06:20 — Why Distance Matters More Than Air Temperature Coal bed position and geometry07:10 — Convection’s Supporting Role Moving heat, smoke, and shaping zones08:10 — Radiant Leads, Convection Shapes The simplest way to understand direct heat09:05 — Coal Bed Structure as the Primary Control Why geometry matters more than size alone10:25 — Tight vs Spread Coal Beds Intensity zones vs forgiveness11:15 — Strategic Coal Placement Controlling different cuts and cook timing12:25 — Fuel Strategy: Charcoal vs Wood Stability, intensity, and predictability13:20 — Why Wood Is a Seasoning, Not the Engine Flavor vs short-term intensity15:25 — Airflow’s Real Job in Direct Heat Fire cleanliness and combustion quality16:15 — Why Small Air Changes Create Big Reactions Avoiding spikes and burnout17:00 — Cooking Zones, Not Chamber Temps How direct heat actually gets controlled18:40 — Distance as the Thermostat Learning to read radiant intensity19:35 — Radiant Heat and the “Hand Test” Understanding infrared energy21:40 — Running Different Heat Levels Coal bed size vs distance tradeoffs22:35 — Medium Direct Heat: The Most Forgiving Zone Why this range works so well23:35 — Hot Direct Heat Trades Time for Attention Why faster cooks demand restraint24:00 — Key Takeaways Radiant leads, geometry controls, distance matters25:00 — What’s Next Fire structure for charcoal and gravity smokers
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    26 Min.
  • S2 Ep5: Fire Structure for Offset Smokers: Why Your Pit Feels Hard to Run

    S2 Ep5: Fire Structure for Offset Smokers: Why Your Pit Feels Hard to Run
    Jan 13 2026

    If your offset smoker feels harder to run than it should, this episode explains why — and it has nothing to do with recipes or target temperatures.

    In this episode of The BBQ Nerds Podcast, Frank Cox — The BBQ Pit Engineer — breaks down how offset smokers actually behave, starting where most problems begin: the fire structure inside the firebox.

    This is not an episode about chasing flames or dialing in a magic number. It’s about understanding why offsets are coal-bed machines, how airflow and coal beds work together, and why most frustration comes from building fires that fight the cooker instead of working with it.

    Frank walks through:

    • Why the coal bed is the engine of an offset smoker

    • How flames create spikes but coal beds create stability

    • The real differences between coal beds built on the firebox floor, on charcoal trays, and inside fire management baskets

    • How starting a fire with charcoal versus kindling changes behavior

    • Why fire structure matters more than fire size

    • How split size, split storage, and pre-heating wood affect cleanliness and recovery

    • Why offsets want rhythm, not constant adjustment

    Throughout the episode, the focus stays on cause and effect — explaining what’s happening inside the pit and why certain setups feel aggressive, unstable, or difficult to control.

    If you’ve ever felt like your offset was “fighting you,” this episode will help you understand what the pit is actually asking for — and how to give it the right kind of fire.

    ⏱️ CHAPTER TIMESTAMPS

    00:00 — Cold Open
    Running an offset gets easier once you understand coal beds and airflow

    00:25 — Reset Intro & Episode Scope
    Why this episode is offset-specific and about fire structure

    01:30 — Why Offset Smokers Feel Hard to Run
    Common firebox mistakes and false assumptions

    03:45 — The Coal Bed as the Engine
    Why coal beds create stability and flames create problems

    06:30 — Why Chasing Flames Causes Dirty Fires
    Spikes, swings, and constant babysitting

    08:45 — Coal Bed on the Firebox Floor
    Traditional setups, ash management, and stability

    11:30 — Coal Bed on Charcoal Trays or Log Racks
    Airflow, intensity, and shorter coal bed life

    14:15 — Fire Management Baskets
    Why baskets burn hotter and require tighter air control

    17:15 — Starting Fires: Charcoal vs Kindling
    Reducing variables and shortening the learning curve

    20:00 — Firewood Structure
    Log cabin vs bundle builds and how they change behavior

    22:45 — Pre-Heating Splits
    Why cold wood kills coal beds and causes recovery dips

    25:15 — Split Size and Fire Response
    Response speed vs stability

    27:30 — Fire Rhythm vs Reaction
    Why offsets want consistency, not constant adjustment

    30:00 — Managing Offsets Across Temperature Ranges
    How fire structure changes from 225°F to 325°F+

    32:45 — What a Clean Offset Fire Looks Like
    Smoke quality, sound, and predictable response

    34:30 — Final Takeaways & What’s Next
    Why fire structure solves most offset problems and sets up Episode 6
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    35 Min.
  • S2 Ep4: Cooking Temperature Myths: Why Chasing Thermometer Readings Is Holding You Back

    S2 Ep4: Cooking Temperature Myths: Why Chasing Thermometer Readings Is Holding You Back
    Dec 23 2025
    If chasing thermometer readings stresses you out, this episode is for you. In this episode of The BBQ Nerds Podcast, Frank Cox — The BBQ Pit Engineer — breaks down one of the biggest sources of frustration in barbecue: obsessing over temperature readings instead of understanding what’s actually happening in the cook. Building on the previous two episodes about fire behavior and draw (volume & velocity), this conversation reframes how pitmasters should think about temperature, thermometers, and control. This isn’t about ignoring thermometers — it’s about using them for context, not letting them run the cook. Frank explains why dial thermometers, digital probes, and wireless devices often create more confusion than clarity, how placement and radiant heat affect readings, and why multiple conflicting temperature readings can push pitmasters into emotional, reactionary decisions that ruin great barbecue. This episode introduces BBQ KPIs (Key Pit Indicators) — a system built around observation, feel, and progression rather than chasing a single “perfect” number. You’ll learn how color, bark formation, render behavior, texture, and rate of change tell you far more than any app ever will. This is also where the idea of BBQ soul comes into focus: the ability to adapt, pivot, and respond during a cook instead of blindly following recipes like “225°F,” “low and slow,” or “hot and fast.” Those are starting points — not finish lines. If you want to cook with more confidence, less stress, and better results, this episode gives you the mental framework to stop fighting your pit and start working with it. ⏱️ CHAPTER TIMESTAMPS 00:00 – Cold Open Why thermometer anxiety is holding you back 00:20 – What This Podcast Is About Nerding out on fire, science, and great BBQ 00:50 – How This Episode Builds on Fire & Draw Why temperature only makes sense after understanding heat and airflow 01:14 – The Frustrations Pitmasters Experience Panic, gaslighting over 225°F, chasing swings, and app obsession 02:36 – How Thermometers Create Reactionary Cooking Why chasing numbers can ruin an otherwise good cook 03:56 – Reframing Temperature Thermometers as context, not commands 04:55 – What Temperature Can’t Tell You Bark condition, render progress, and tenderness 05:21 – Why Pits Don’t Cook Evenly Radiant heat, airflow patterns, and hot spots 06:17 – Dial Thermometers & Placement Problems Why probe location matters more than people realize 07:55 – Radiant Heat & False Readings Why thermometers get “superheated” near the firebox 08:20 – Why Digital Probes Disagree A real-world refrigeration industry story about conflicting readings 09:49 – Wireless Probes & Steel Pits Why signal lag and misreporting are common 11:25 – Why More Data Creates More Noise How multiple readings destroy confidence 11:53 – Introducing BBQ KPIs (Key Pit Indicators) Observation over obsession 12:42 – What Experienced Pitmasters See Differently Why they don’t react emotionally 13:05 – Defining BBQ KPIs Visual, tactile indicators instead of numbers 14:23 – How KPIs Change by Meat & Cook Style Why context always matters 15:20 – Early Color & Surface Behavior Why early indicators predict the rest of the cook 16:10 – Chicken Skin & Texture Myths Why “crispy skin” is misunderstood 17:14 – Ribs: Reading Color, Pullback, and Flex Why ribs are a feel cook 17:37 – Simplifying Your Measurements Why you should pick one thermometer and trust it 18:01 – Why Frank Runs One Thermometer Experience over instrumentation 18:27 – Why Internet-Connected Probes Hurt Observation Convenience vs awareness 19:13 – Rate of Change as a KPI Why how fast temps move matters more than where they land 20:09 – Using KPIs to Decide When to Pivot Stay steady vs adjust 20:34 – Small Adjustments Beat Big Reactions Avoiding emotional cooking 21:00 – Developing BBQ Soul Adaptation, feel, and confidence 21:52 – Finish Temps Depend on How You Cooked Why 203°F isn’t a rule 22:17 – Recipes as Training Wheels Why experimentation matters 23:03 – BBQ KPIs PDF & Where to Find It Limited-time access in the Smokeslinger Pit Owners Group 24:11 – Key Takeaways Thermometers as tools, KPIs as guides, observation over obsession 25:32 – Final Thoughts & Call to Action BBQ should be fun, not stressful
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    27 Min.
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