Choosing the right BBQ cooker can feel overwhelming — gas, charcoal, pellet, drum, offset, ceramic… the options seem endless. In this episode, inspired by a recent listener question, we break down how to actually decide which BBQ is right for you. It’s not about chasing trends or buying what someone else owns — it’s about understanding what you want to cook, how involved you want to be in the process, and who you’re cooking for. We explore convenience vs. craft, how the industry has evolved toward ease-of-use, and why learning core cooking methods matters more than the brand stamped on the lid.

🔥 Highlights: Brian’s flat iron steak fajitas (an underrated cut for tenderness and flavor) and Jay’s exploration of wagyu beef tallow.

Check out this week's Grill Coach recommends at TheGrillCoach.com - a simple way to elevate everything from searing steaks to seasoning cast iron.

🎙️ After the Break we dive deep into how to think through your cooker decision the right way. We start by asking what you’re trying to achieve — quick weeknight grilling, low-and-slow barbecue, or a mix of both. We discuss who you’re cooking for and how that affects size and capacity, along with how hands-on you want to be during the cooking process. We talk about how the BBQ industry has shifted toward convenience with new cooker technology, but why mastering fire management and cooking methods will ultimately make you successful on any setup.

We also share our recommendations for beginners and why there’s nothing wrong with owning more than one cooker as your skills grow. Finally, we explain what types of cookers we would choose if we were starting from scratch, based on the kinds of cooks we are and the flavors we love to create.

No matter where you are in your BBQ journey, this episode will help you clarify your goals and invest confidently in the right cooker for your style.

💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or leave us a voicemail or text at (503) 850-8468.

🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart.

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Eating BBQ at a restaurant can be one of the best ways to experience great barbecue — if you know what you’re looking at. In this episode, Jay and Brian break down what it really means to dine out for BBQ, how to spot places that respect the craft, and what expectations you should bring with you when you walk into a true BBQ joint. From sell-out menus to ordering by the pound, we’re covering how BBQ works outside your backyard and why that matters.

🔥 Highlights
Jay shares his recent brisket tacos cook, while Brian talks through making homemade tortillas from scratch.

❓ BBQ Question of the Week
“I need advice on whether to get a charcoal grill or a gas grill?”

Check out TheGrillCoach.com for this week's 🛠️ Grill Coach Recommends — an essential tool for anyone serious about making homemade corn tortillas.

🎙️ After the Break – BBQ Dining Out

After the break, we dig into what we really mean when we say “BBQ Dining Out,” and why not every restaurant with BBQ on the menu qualifies as a true BBQ joint. We talk about what separates dedicated BBQ spots from casual restaurants, and why respecting the BBQ process matters — from the time and fuel involved to the people tending the pits. We also cover what you should expect when eating BBQ out, including why many spots sell out, why meat is often sold by the pound, and what “fresh cut” really means at the counter. Finally, we walk through the full BBQ experience, from meats and sauces to sides and desserts, and how it all comes together on the tray.

💬 Have a Grill Coach question or episode idea?
Email us at Support@TheGrillCoach.com or leave us a voicemail or text at (503) 850-8468.

🌟 Join the Grill Coach community
Support the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart.

🌐 Learn more at TheGrillCoach.com

Support the show

Brisket tacos might be one of the best ways to turn a long cook into something truly unforgettable—and in this special Listener Spotlight episode, we’re joined by Claudio to break them down from start to finish. From brisket prep and smoke strategy to rich tallow-kissed tortillas and taco assembly, this episode is packed with technique, inspiration, and real-world experience you can apply to your next cook.

🔥 Highlights
Jay revisits a Christmas Breakfast Fatty that deserves a second look, while Brian walks through a recent Weber Rotisserie Chicken cook and what made it shine.

❓ Listener Question
“How can I keep meat from drying out on the grill?”
We dig into heat control, timing, moisture management, and a few simple habits that make a big difference.

🛠️ Grill Coach Recommends at TheGrillCoach.com - perfect for night cooks and low-light checks at the grill.

🎙️ After the Break – Brisket Tacos with Claudio

We’re joined by listener Claudio, who walks us through his grilling and smoking background and the inspiration behind his brisket taco recipe. We dig into brisket prep, seasoning, and cook strategy, then take it all the way to taco night with tallow-based tortillas, taco assembly, and final touches that make this cook stand out.

We also talk salsa—whether it’s essential or optional—along with side dish ideas to round out the meal. To wrap it up, Claudio shares what’s next on his BBQ wish list, from techniques he wants to try to meats he’s excited to cook and cookers he’s got his eye on.

💬 Got a Grill Coach question or episode idea?
Email us at Support@TheGrillCoach.com or leave us a voicemail or text at (503) 850-8468.

🌟 Patreon & Community
Support the show and join the Grill Coach community on Patreon. Members get access to exclusive content—and yes, that free magnetic meat temperature chart everyone loves.

🌐 Learn More
Visit TheGrillCoach.com for recipes, articles, and all things grilling and BBQ.

Support the show