In this episode of BBQ and Tech, hosts Rod Simmons and Chris Ashley dive deep into the essential tech gadgets that keep the barbecue game strong.

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Welcome to Season 7 of the BBBQ and Tech Podcast! After a long hiatus, we're back with Episode 1, where we dive into the smoky world of barbecue and the tech behind it. I'm your host, Rod Simmons, joined by pit master extraordinaire and now full-time barbecue professional, Chris Ashley.

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This week episode expands a discussion of weather it is time to consider more commercial tech for making great BBQ

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In this week’s BBQandTECH episode, Chris delves into the switch to fat side down. Find out why he made the change and also here some of the benefits he is seeing.

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In this week’s BBQ podcast episode, Chris delves into the challenges encountered while smoking brisket for the food truck—no surprise, there were plenty of BBQ-related hurdles!

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Chris's journey from a corporate America position to launching his own food truck and catering service, BBQ and Tech, is a compelling story of resilience, passion, and the power of networking. After facing the tough reality of being laid off, Chris didn't let his circumstances define his future. Instead, he turned a moment of adversity into an opportunity to pursue his passion for food and technology, blending them into a unique business venture.

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Meet our special guest, seasoned BBQ Pitmaster Kevin Wheeler, who's been mastering the art of smoking on his 48-inch Lang reverse flow offset smoker for an impressive 14 years. Ahead of our first offset smoke on the Old Country Brazos, Chris and I sought Kevin's expert advice to avoid any rookie mistakes.

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In this podcast episode, we tackled the formidable task of smoking 18 racks of ribs, debunking the 3-2-1 rib method as pure myth. Our first decision centered around whether to apply a dry rub to some ribs and wrap others for a wet treatment.

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