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 BarbecueJustin Fourton — Pecan LodgeNick Pencis — Stanley’s Famous Pit Bar-B-QAnd 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 moreWhether 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:[email protected]📸 Follow the Smokeless Podcast:Instagram: @smokeless_podcastIf you enjoyed the episode, don’t forget to Like, Subscribe, and hit the notification bell so you never miss a new episode.