The Smoking Barrel Podcast – Details, episodes &amp; analysis

The 30-Hour Cook: Episode 30 Milestone We’ve officially hit the big 30! To celebrate, we’re going deep into the science of the "low and slow." Cody breaks down his brand-new pellet smoker setup and how it’s changing his backyard game. Meanwhile, Grant takes "patience" to a new level with a 30-hour Eye of Round experiment—combining the precision of sous vide with the soul of the smoke. Plus, we discuss why the RFX Meat Probes have become our go-to tools for hitting that perfect internal temp every single time. Grab a drink and settle in; the pit is hot.

Welcome to the smoke show! - If it’s kissed by fire, we’re talking about it.

Season 5 · Episode 5

jeudi 27 novembre 2025 • Duration 51:31

Join your hosts, the dynamic BBQ duo Cody Barrett and Pit Barrel Master Grant Full, as they fire up the grill and dish out their latest adventures in smoke. After a wild fall, they're back to talk about everything from party ribs (Cody's go-to) and conquering beef ribs for the first time, to the secrets behind perfect pork belly burnt ends and tender pulled chicken thighs.

What you'll get: Deep dives into smoking techniques, honest reviews (like those crazy pinecone hotdogs), tips for your next big feast (including Turkey Day), and a look behind the scenes at what's heating up their YouTube channel.
The Vibe: It's real talk about real BBQ—no nonsense, just flavor. Whether you're a rookie griller or a seasoned pitmaster, you'll feel right at home with Cody and Grant.

Don't just cook, smoke! Hit subscribe so you never miss a new episode.

And so we begin! 2024HERE WE COME!

Season 4 · Episode 1

mercredi 31 janvier 2024 • Duration 01:09:14

Our First Episode of 2024 and we have alot to get you all up to speed on. We discuss Thanksgiving, Christmas and New Years, our first paid gig, 2nd paid gig, smoked ham that was precooked, Sous-vide things, and last but not least a freezer door left open!

Just Wright BBQ (Todd Wright)

Season 3 · Episode 7

mardi 21 novembre 2023 • Duration 01:49:03

Its Interview time! On tonight's show we sit down with our friend Todd Wright of "Just Wright BBQ". With a combined 27 years of BBQ experience in the room this was definitely a great conversation and we hope you all enjoy!

First BBQ Compotation, and we talk NEW Smoker!

Season 3 · Episode 6

samedi 28 octobre 2023 • Duration 01:01:24

On the episode we talk our first BBQ compotation as well as Grant getting a bigger smoker!

July recap, and LOTS of Chicken talk!

Season 3 · Episode 5

mercredi 9 août 2023 • Duration 01:16:56

On tonights show we give a recap of our very busy July complete with a trip to Puerto Rico and My (Cody) first time cooking for money! Special guest Ryan Willis joins us as well!

Lots of Butts!

Season 3 · Episode 4

jeudi 15 juin 2023 • Duration 01:19:22

We discuss Pork Butts! Always trying new things, and new techniques. Also I (Cody) smoked my first chuck roast! Finally we discuss buying more smokers!

Don't Trust The Turkey Popper!

Season 3 · Episode 3

mercredi 3 mai 2023 • Duration 01:02:44

In this show we discuss Prime rib, Cholula hot sauce, and our friend Ryan's return from Kansas City! Also we talk turkey for a few moments...

TAKE TWO! yea its what you think!

Season 3 · Episode 2

mercredi 22 mars 2023 • Duration 41:14

So after getting halve way done with recording we realized we forgot to hit record!

Anyway short show this time around, we discuss a batched brisket that redeemed itself the next day, as well as future cooking plans.

Special thanks to our friend Rob for being a good sport and sitting in on he Episode.

thanks everyone!

thesmokingbarrelpodcast.com

Red wine braised chuck roast

Season 3 · Episode 1

mardi 21 février 2023 • Duration 56:58

Smoked braised chuck roast
* 1/2 bottle red wine
* 32 ounces beef broth
* 1.5 cups brown sugar
* 2 TBSP minced garlic

Bring to boil and mix;
Smoke chuck roast at 270 for 2-3 hours until 150-160 (judge by bark) in a foil "boat" to conserve juice;
Place on bed of red onions in aluminum pan;
Add braising liquid to cover half of roast;
Add pats of butter on top of roast;
Cover pan and place in oven at 250;
Cook to 200 and check for tenderness;
Let rest minimum 30 minutes.