Episode notes

We dive deep into the shady world of peach butcher paper—yes, it’s a thing. From misleading labels to outright scams, we break down how some suppliers cut corners, why it matters for backyard pitmasters, and what to look for so you don’t get burned.

Keywords
Bbqbarbecueoffset smokerstick burnergrillingworkhorse pitsprimitive pitslow and slowcentral texas bbqchefpit-masterpit mastercooking with woodtexas brisketsmoked brisketbrisketbbq tipsbbq classesbarbecue tipsbarbecue classescentral texas briskettailgaitinglifestylecowboycowboy cookingrecipiesel bandido grillsgaucho grillportable grillmade in the USAheirloom smokersM&M smokersMill Scale Smokersmoking brisketsmoked sausagebbq ribspork buttpork ribssmoked chickendirect heat cookeroutdoorscampingfoodieFranklin bbqTexaswhole hogdirect heat cookingwood fire cookerylive fire cookingargentinan grillcustom bbq pitsmoke housecooking bbqcooking barbecueAppalachian foodSouthern AppalachiaOpen Fire MeatupTexas Monthly Top 50IntelligentNorth GeorgiaNorth Georgia MountainsLake BurtonJames Beard Award WinnerBBQ cookbbq restaurant california bbqTennessee bbqKansas City bbqNorth Carolina bbq