Ben’s Backdraft BBQ Food Truck in Western N.C.

[00:00:02] What you want when you want it, where you want it. This is the MESH. Well, that's what we want to find out in this episode of The Low and Slow Barbecue Show.

[00:00:39] We're talking with Ben from Bens Backdraft BBQ. First met Ben at the Carolina Barbecue Festival in Charlotte in early April, 2024. And I know he's created something cool in Western North Carolina.

[00:00:50] So I'm excited to share his story with all of you. Ben, welcome to The Low and Slow Barbecue Show. Thanks for having me. Yeah, excited to find out about you and your business. So let's just start right there. What is Ben's Backdraft BBQ?

[00:01:05] Well, it's really truly anything to do with BBQ and Western North Carolina, just as long as it's all wood fired in unique food we can do. Majority of our business is the best way I explain it is a all wood fired mobile barbecue business.

[00:01:23] So essentially what that looks like is we've got one food trailer currently right now. And then we've also got a thousand gallon offset smoker that we cater out of as well as you know use it as supplemental cooking space.

[00:01:38] And then we have a second food trailer that's in construction right now and hopefully it'll be done in the next less than month. Yeah, that's exciting. So before we talk about how you've expanded, how did you get started?

[00:01:51] How did Ben's Backdraft get going and what's the roots of your business? Absolutely. So first of all, I started out in the fire service when I was 20 years old. Occurrently 29 now. So 20 years old started off career firefighter, Ben of all in tier since I was 16.

[00:02:11] As you mentioned before, we always cook at the fire service in the fire service so that's around you know training nights, fundraisers, supper, whatever whatever you want to do, farm and normally gravitate towards fixed input and many different capacities.

[00:02:28] So I was in the fire service, one of the departments I used to work for did a barbecue dinner every year on July 4th. That's Maggie Valley Fire Department for those people that don't know.

[00:02:44] And we would do a cook every year and I just kind of got hooked. You know it's an all wood fired offset smoker that was homemade unit, you know me and two other guys, one of the guys invited me over long story short.

[00:03:02] It hooked me and I've been hooked every since so that's where my passion came from. I did it the first time and I've been addicted every since and started off with just a char broller charcoal vertical smoker and any chance I've had to upgrade we pulled the trigger.

[00:03:20] Okay, well so I go to your website I see the bins background babycube.com. I see some things there that talks about Texas inspired barbecue with the North Carolina twist.

[00:03:31] So what does that mean how do you describe your barbecue and what does that sort of tagline mean for you. Yeah, so being in North Carolina I feel like it's a pork and chicken state majority is what most of our customers gravitate.

[00:03:49] However there are some folks that are very familiar with your central Texas style barbecue with that being you know your Texas tree of. Brisket sausage and your pork ribs and and you know every once in a while we'll do some beef ribs as well.

[00:04:06] And that's not very very common here in Western or Carolina for folks to offer you know primarily brisket and beef sausage and beef ribs.

[00:04:18] So every day we carried our traditional pull pork and pull chicken as our Carolina background I feel like that's the Carolina heritage of barbecue is pork and chicken.

[00:04:29] And then we also carry the full pork spare ribs and our brisket and believe it or not, we've been probably going through a lot more brisket than then we have pork here recently which is very odd in North Carolina.

[00:04:44] And we stay true to that Texas style of just mostly salt and pepper and that's where I kind of got that that focus if you will. And you know I say it's Texas style with all that Texans judge whether it's true Texas barbecue or not.

[00:05:01] Yeah, you know we're finding that brisket is becoming increasingly popular across North Carolina for a lot of different reasons.

[00:05:07] You know I know you probably had some of it there at the barbecue festival down in Charlottesville, but if people keep coming to you and that keep order you must be doing something good with the way that you're preparing it.

[00:05:17] Would you say that the brisket is your most popular menu item or is something else to go to choice for folks. I would say it's a close tie with the pulled pork mostly just because of where we're located.

[00:05:29] Every once in a blue moon in Asheville when we're in the Asheville area you'll notice when your crowd changes geographically. And a lot of different visitors from maybe you know Texas or other other parts of the United States that are familiar with those beef products.

[00:05:47] What I've noticed especially in Wayne'sville area is some folks still today don't know what brisket is. Wow you mean they just say what is this? Yeah they'll say you know what is it as a pork or beef.

[00:06:01] They don't they have no idea what brisket is which blew my mind. You know I've seen brisket growing up in a whole lot. There's you know several barbecue restaurants located in Wayne'sville that carry brisket on them in every day.

[00:06:16] And we started off with one brisket per day and at first we didn't even offer brisket and then we got the courage to do it and start off with one. Now we're up towards anywhere between you know for an eight brisket's per day depending on the day.

[00:06:32] So yeah that's cool to think that you're kind of spreading the gospel of brisket and in the barbecue community at large to folks who may not be aware of some of these other different flavors.

[00:06:42] So you know speaking of spreading and evolving how do you feel like your business is evolved since you really got launched in 2021 as I see here on your website. How have you grown and what does the future hold for you guys?

[00:06:54] Yeah absolutely so technically you know like when I applied for the LLC and everything we started off with an offset style smoker the capacity was very small.

[00:07:03] We could do you know approximately you know somewhere in the neighborhood of four to eight portbats and four brisket set at time and that was the capacity which was great. So we started off catering and cooking for holidays and things of that nature.

[00:07:17] So we started off with that and then back in you know 18 to 21 and then we got a you know an official business in food trailer in 21 and it was just a part time gig then.

[00:07:28] So worked into our service to you know the fire department for 10 days a month do this on the other 20 days a month and I would just pick up special events.

[00:07:37] However what we found is traditionally in and what I found here in Western or California specifically is there is very minimal people offering all wood fire barbecue and I understand that because it is very difficult to do off all wood fire barbecue.

[00:07:54] Because it is so labor intensive so a lot of people are using you know gas assist and pellet style electric smokers whatnot not I don't hold any judgment towards that.

[00:08:05] Not something I really built my business on so we stayed all wood all wood all true wood fire barbecue since day one and you know the businesses came.

[00:08:16] So surprisingly you know until people all the time we're riding the roller coaster we have our ups and downs and just as long as we keep going up at a steady pace that's all on looking for him.

[00:08:25] I recently in December of 24 or December 23 I recently left my full time job.

[00:08:34] Okay so you put aside the firefighting job and taking a big leap to go into the you know the barbecue service business in a full time capacity you know you feel any kind of trepidation about that or how's that work now that we're six weeks into the year six months into the year.

[00:08:50] Yeah so we we made some good and bad decisions this year.

[00:08:55] I think it's a good deal of barbecue business full time it opened up some time to try some things and you know there there there was trials and tribulations for sure and we kind of learned the good and bad of brick and mortar or percentage of sales and things of that nature but we're on the up and up now we got the second food trailer coming we got a new commissary location coming as well when getting into that later but.

[00:09:20] We're doing a lot better now that we weren't January that's for sure I kind of dove straight into the business and looked for any opportunity to expand the business and some of those were good some of this were bad.

[00:09:31] We've learned from our mistakes and we've definitely came out on top fortunately.

[00:09:38] Yeah well let's talk a little bit about the process of the business like the business out and keep the barbecue in you know when you're going out and you're doing one of your food truck services what is your pre game preparations look like what do you do to get ready to go out and serve.

[00:09:52] Yeah so three days before we're in a minute we always figure it up or you know let's just take. We're going to start on Monday for example normally we operate kind of Tuesday through Saturday or Wednesday through Saturday depending on the different locations we go to.

[00:10:09] So Sunday night we take that to order all of the food that we're going to use through a provider do we use US foods and.

[00:10:18] Performance food group and then we get all our food all together we get that in on Monday or Tuesday depending on what delivery date we look at. We normally cook 24 hours in advance from an event and we cook it.

[00:10:34] We cook our brisket straight through to 195 port butts we cook those till they get a good bark.

[00:10:41] I used to cook to 10th of a tree but I want to make sure they get a good bark and we do wrap our pork butts and to finish them off and then we let them rest ever not in a warmer same thing with the brisket once they reach temp.

[00:10:56] We wrap those in a hot temp plastic wrap keep all the moisture in let them rest overnight and that's a little trick I actually got from Gary from the John G's barbecue.

[00:11:09] Yeah and and that's been working great and normally the day of or the night before we'll cook our spare ribs and our chicken because they're much smaller cook time.

[00:11:21] I usually like to do those on the day if we can depending on service time depends on if we do it the day before or at the day of we need about four to six hours to cook those ribs and chicken so.

[00:11:33] Okay, so we prepare our sides on the day as well okay so you talk about your using the dog all would far and your using the offset smokers tell me what the wood is that's fuel in your flimes there.

[00:11:46] Yeah, so we use a little bit of mixture of kiln dried and green oak. And luckily I live on an apple orchard in in Haywood County nestled in the Great Smoky Mountains and whenever barbers orchard decides to take out apple trees.

[00:12:05] I essentially have an unwritten rule that I'll just take all the wood that they have and I get a pretty good decent supply on apple wood.

[00:12:14] So we use several different style smokers we've got one all wood fired back built on on our food trailer we've got J&R.

[00:12:25] Smoker that's that's a convection all wood fired smoker and then we've got a thousand gallon offset smoker as well when we're using the vertical and offset I'll do a mixture of the kiln dried wood and get it.

[00:12:40] Good good bet a coals and get it started and then I'll start burning some of the more it's not really green wood but a mixture between this the season and the green wood helps me elongate my wood consumption if you will because the kiln dried is extremely expensive.

[00:12:58] And the J&R actually they call for green wood specifically so you don't put any dry wood in the J&R it burns so efficiently that you can use some green wood and so.

[00:13:11] Wow how tremendously efficient to be living right on an apple orchard and get a bunch of fuel for your fire right there out of the gate I'm sure there's some work involved in that too, you know you're not just there is a pool and out the logs and sticking them right into the fire.

[00:13:25] So look at your website again bins backdrop BBQ dot com and in a see your weekly food trailer schedule while you're everywhere you know you're at Holland brewing your admission hospital you're at the VA medical center and there's more than that.

[00:13:39] You have a regular schedule and you talked a little bit about that but you know do you look for days at your trying to fill or you're trying to fill all the days and how far out is your schedule planned usually.

[00:13:49] Yeah so as a right now if everything goes well set timber into October from now until we decide to expand even more. Really don't have any weekends available because those are full of festivals that we've done historically and we've always gotten into them.

[00:14:06] I don't want to say we will continue to always do them but we have about six festivals lined up in the month of September and October that is just extremely extremely busy so those are booked out normally.

[00:14:21] Right after we do the event we just go ahead and pay you and do it again the next year.

[00:14:26] Currently right now as far as a weekly schedule we're probably booked out at least a month and a half to two months in advance and lists it's a Monday or Tuesday we kind of leave those free for prep time.

[00:14:38] And you know any any wood-fired barbecue business knows that there's cleanup and prep and we got to find some time to trim some brisk it at some point during the week as well so.

[00:14:50] Usually every Wednesday we're inside mission hospitals food court for lunch every Thursday we try to be at lows and windsville for lunch and every Friday we've actually obtained a new little spot in Cherokee.

[00:15:06] We brought on the river we're right across from a little public part there on the main river and the main drag of Cherokee.

[00:15:16] We're on it over near the casino so we've got that lined up and we kind of try to leave our Saturdays open for special events because we usually get out of three or four calls a week of people you know needing last minute items.

[00:15:31] We need a food truck for this or that and the other festivals are kind of our our honey hole right now.

[00:15:38] That's kind of where we found the best business because we just we get it's a very condensed amount of business in a short amount of time but we can we've got our process down to where we only do home south sides so everything is in a steam table or a warmer or a fridge no fried foods nothing like that we just essentially scoop.

[00:16:01] All of our home style sides and our meats that we prepared right on to the plate and our ticket times are less than 10 to 15 seconds per customer so we can really pump it out in a short time.

[00:16:11] Wow and in first of all scenes you know where there always is a lot of fried things and a lot of stuff that you know I won't go down that road but it's just not a lot of wholesome natural product y'all seem to be offering you know something this a little bit different than the typical festival food so.

[00:16:26] You know outside of being different than festival food let me ask how is your barbecue different from from what other food trucks or restaurants are serving around.

[00:16:34] You know Western North Carolina whether it's Wayne's vola or ash full or Cherokee or some of these places that you talked about because you must be doing something right if you're showing up at a lot of these places on on the regular every week.

[00:16:45] Yeah absolutely I think the biggest thing sets us apart from anybody in western North Carolina stay in true to all wood fire barbecue. I'm not saying there's not any around here. There's just very few.

[00:16:57] One of those recently is the is the late books in Hall barbecue in Ashville you know that was the last big place on Nua that was true wood fire barbecue.

[00:17:08] And I believe there is a site of North Carolina barbecue places that are true wood fire but if I'm not mistaken and if they're list is accurate there's less than 100 true wood fire barbecue places in the state of North Carolina.

[00:17:22] Which is kind of tough to hear because you know North Carolina was built on all wood fired block pits, cooking whole hogs and whole chickens.

[00:17:31] And to me you know even charcoal technically is still still all wood fire because it's just wood in a different form so I even count that a little bit and there are some commercial smokers that use charcoal but that's one thing that set us apart is we don't try to come up with anything super fancy just you know a good salt pepper rub.

[00:17:51] A lot of smoke time a lot of exposure to get a good bark and try not to under or over cook our meats.

[00:17:59] Okay well you at the top of our program you talked a little bit about how you got into smoke in the mead and you know your role is in the fire service and preparing food there and some some of the barbecue charities events that you guys started but so I want to kind of stay here as we get into the family jewels what we like to call the secrets behind your business.

[00:18:19] And now that you're starting to get ready to expand you got a new food trailer coming on tell me about that process the process of choosing your food truck. You know how did you research and and proceed with that food truck option.

[00:18:32] Yeah so I'll start off with the very first food trailer we ever decided to go with.

[00:18:37] And anybody listening or anything that would ever want any advice they're well they're more than welcome to ever reach out to me and I try to help move food trucks or even you know anybody that's willing to accept my help.

[00:18:50] I try to help people as much as possible so number one we started off with a food trailer we probably should have never bought because there was nowhere to really install food trailer but fortunately it was cheap.

[00:19:02] There was a great gentleman that was willing to help us out I was young you know where young family what my wife was pregnant at the time I was in the fire service she's immersed.

[00:19:11] You know he's willing to help us out so we bought our food trailer for like 10,000 bucks which was great already had the sink package in it already had a fridge.

[00:19:21] I overhead lighting the serving window the whole nine yards but there was that one key factor that was missing there was nowhere to put a smoker. And inside the state of North Carolina you have to have your smoker inside a permitted space.

[00:19:34] So you know if you have a 10 by 10 trailer for example your smoker has to be inside of that 10 by 10 area and it has to be screened in with access and doors and when whatnot so that's something that's inside the food code in North Carolina.

[00:19:49] So our first food trailer was a 16 foot and closed trailer nowhere to put a smoker so we pulled some temporary food permits which is you know accepted in North Carolina but you only get 21 operating days off of that at one location.

[00:20:03] So it worked to help us get started but it wasn't the end all say all of what we needed. We were able to get our feet wet with a temporary permit and we had to offset smoker outside and it worked out great.

[00:20:16] And then I found out there was a little bit of a loophole in Tennessee they did not require your smoker to be inside so we traveled to Tennessee for a little bit of business with an annual permit as well.

[00:20:26] So we could pull the you know smoker separate the food trailer and go from there so we operated that way for probably four or five months and I found the cheapest brand new food trailer I could find that had a portchonet. So we found a 20 foot.

[00:20:43] I think it's Dom and cargo brand is the this is the brand we found six foot for 20 foot trailer with triple sinks and it was the cheapest brand new unit we could find and I did some research on smokers.

[00:21:02] And I found a company and I guess it's south east Georgia that built smokers specifically builds smokers four food trailers. So that was a smoker we went with and we were all in not very much for a brand new food trailer.

[00:21:23] Going back I probably should have spent a little bit more money going you know out the gate on a little bit better unit. That a little bit better bill but you know we did the best we had with what we had.

[00:21:35] Yeah, so our second food trailer is a 38 foot goose neck with I think it is 18 feet of kitchen space and 10 feet of porch and TMG pits and not expels. It's currently manufacturing the smoker for that.

[00:21:55] Okay, it's actually it's actually the very first rotisserie that they're building as well. So we're putting it on the back of that unit and it's going to be a much better will bill unit.

[00:22:09] So I would say it you know starting from the get go I would do a lot of research about trailers and whatnot and get the best bill trailer and the biggest water.

[00:22:18] Capacity you can get on a trailer as well and we've kind of learned that as we go so TMG's building that smoker it's going to be.

[00:22:26] You know it's going to up our capacity again from where we're at now the smoker that we use on our 20 foot trailer will hold approximately 30 but or you know 15 brisket's because the real estate on the smoker.

[00:22:42] You know a brisket takes up about double what a port but does and then our new smoker will currently it'll hold a little over 100 port buts at a time.

[00:22:53] So we are we're really up in that capacity so okay and then who knows we may add a third one one day.

[00:23:00] So you don't have to give me the exact price but you know what is a ballpark price for you know one of these new food trailers cost. Yeah so I would say like low end like a lower bill unit probably starts around the 30 $5,000 range.

[00:23:17] Okay and then if you go up to someone two two companies that come straight to mind that are going really really good things is.

[00:23:26] So then dimension out of Georgia and then red fern I don't really know where red fern is at but those two are the top dogs in the industry right now for food trailers.

[00:23:39] And those units probably run anywhere from the 65 to maybe even up to a hundred thousand dollar range. So you know red fern food trucks they're actually in Georgia as well a Cleveland Georgia that is so a lot of good smokers and fruit truck.

[00:23:56] Opportunities and equipment coming out of that part of Georgia so that's cool so yeah. You mentioned earlier that you stole the tip or you got a tip from John G about wrapping your wrapping up your brisket there in plastic.

[00:24:09] So you know, we have two fruit vices and again appreciate you offering to hear from our listeners when they're looking and need some advice but where do you turn when you're looking for advice. Yeah so I piggyback off a garron when he when he has time to talk.

[00:24:23] No, he's a very very very busy man. So that's very understandable. I talk ever since the barbecue fest you know finding out about Joel Easton for me. St. Barbecue company.

[00:24:36] Yeah, you know ever since I found out about him in the Asheville area doing all what far barbecue is well. I you know our alone him you know piggyback he he's got a lot of whole hog experience and I don't have that.

[00:24:50] I've been talking quite a bit with him and we I really like to talk to Robbie Robinson quite a bit city limits. Nick dance in carry. Yeah, was dance good barbecue. I rely on him quite a bit.

[00:25:07] Yeah that's all right well you know a lot of good advice there you know we've had Robbie on the show and Joel as well on the show.

[00:25:14] And I'm great barbecue pit masters and good people to offer a to get and seek out advice from so it's good to hear you know again that barbecue community everybody's willing to help help out one or another as they the need of roses.

[00:25:26] So you know now that you guys are looking forward to bringing on that new food trailer and you're expanding you know what's next for you and you know, does that mean you're bringing on additional staff members or you grow an up your LLC.

[00:25:38] You know what does the future hold for you guys. Yeah so we're kind of at a crossroads right now of what our focus is going to be because it's you know this this the staffing.

[00:25:50] You know trying to find get staff here in Western work here on is really tough and and something I'm trying to build my business to do is pay pay fair market value for our team members up.

[00:26:01] I've been trying to follow a lot of day rams these principles for business leadership and on trade leadership and stuff so we've been trying to really follow that with our team members so we're.

[00:26:12] We have the choice to really you know double down and double them out of business that we're going if we want to.

[00:26:19] But we're fortunate enough to where we really don't have to so we got we're kind of at a crossroads with what we want to do so I can either run both trailers all the time or.

[00:26:30] You know kind of run one trailer and let it rest for a little while it gives it the ability to be worked on and maintenance and stuff like that.

[00:26:37] Up great axles and what have you and we can run the other trailer during that time period and if there is something that pops up that. We become double booked and we can get enough folks to come help us out and then we'll.

[00:26:50] You know double down July 4th for example if I had eight food trailers I could have them all busy. But there's no sense in keeping up a food trailers because the capital expensive that is insane so.

[00:27:02] Yeah okay so you know what do you feel like as the hardest part of owning and operating a barbecue food truck business.

[00:27:10] Yeah so something I've found out is there's really nobody that's really holding your hand and supporting you other than you know your team members you got right by your side. It almost feels like you're going to war a little bit.

[00:27:24] Every time you go out you know you could be good could be bad and you know the bad days are really really really bad.

[00:27:32] And that was one, you know not only physical but mental adjustment I had to get used to coming from the fire service because in the fire service you never do anything alone.

[00:27:43] And whenever I got into the street business you know there would be some days I go out by myself. And that was a huge adjustment and then if I'm sitting out there by myself and we're not getting any business.

[00:27:54] No fault to the food or anything it's just you know all depends on where we go and how the algorithm works on who's going to show up and whatnot. That was one really tough thing so there's really nobody on your side.

[00:28:07] Yeah other than your customers and your team members you know you got the health department on one side and you know and then you know if you've got several other competitors in the same area you got those on one on the other side.

[00:28:19] And and something I found out is is all these guys that are really successful that I look up to like Robbie Robinson and Nick dance and Gary Kirkman and Joel and Elliott Moss is is they all kind of have the same attitude it looks like you know.

[00:28:36] And they have very similar traits of they never give up you know they're always willing to land a hand.

[00:28:43] They've got a servants heart you know things of that nature are really what keeps me going in the business of seeing those folks out there you know talking to Garen he's he goes through the same struggles I do on time too so.

[00:28:56] You know just all of those things compiled on to each other at the end of the day I still enjoy sitting by the fire listen to the fire crack and pop you know that's that's one of the things like my we saw mom.

[00:29:09] Yeah yeah we touched on that just a little bit what else do you enjoy about about leading and cooking and doing the service of bins back drive barbecue. Yeah and and something that we.

[00:29:22] I still wanted to do was still serve people you know I still want to serve people and it in just a different capacity than I was I used to serve them through the fire service so now as a matter of fact I'm here at the fire department now.

[00:29:37] And I'm a little bit more on that my old job I you know I still go see the guys that I used to.

[00:29:42] I really enjoy when people come back and tell me that man that's some of the best food I've had in a really long time that's I really there's really no other.

[00:29:52] We we strive to be the absolute best that we can be but we're always not going to be the best and I don't know if I want to be put up there with the best because that's a lot of pressure on you know because people always expect excellence at that point and I've told people from the begin an hour our strive is just to be.

[00:30:14] Consistently good just a consistently good meal is is our goal and if I can scale that in any way and continue to do that with all wood and create our craft that way I think that that's the best thing that we can do.

[00:30:29] Yeah that's a fantastic perspective to share and into whole definitely appreciate you sharing that we are coming up on the end of our time here again just let everybody know you can find out where bins back drive is going to be.

[00:30:40] They got a full schedule but bins back drive BBQ dot com keeps it up to date I'm looking at it now so if you're in western North Carolina especially around Asheville in the Wainsville area.

[00:30:50] Cherokee checking out and some of those locations and before I wrap it up here bin I'm on send you to the low and slow showdown.

[00:30:57] We don't do this every time but I feel like you're the kind of guy that can think fast on his feet and come up with some good kind of one word answer so right off at the top.

[00:31:06] I know your answer to some of these but I'm asking anyway gas charcoal pellets are wood. Wood what is your favorite wood and why? Probably oak easy to light burns clean and it's not very acidic okay so pork beef chicken turkey or something else.

[00:31:29] I'm I'm a pork guy fair enough what's your favorite side. Probably uh, guaranteed Kirkman's Mexican street corn salad. Oh that's a good one that's a choice right there for sure so when you're on the food truck you start get what is your favorite city to serve in.

[00:31:54] I'm probably my hometown Wainsville okay what about your favorite festival to serve. Uh, are one Tennessee Aquafestival. Oh nice I have to check that out so the best US state in these United States for barbecue. Hmm I'm gonna say North Carolina.

[00:32:14] What is in I know you're out west but what is the best Carolina barbecue style is at Eastern is at Western Lexington style or is it South Carolina mustard in your mind. I'm I'm I'm I'm a sucker for mustard really.

[00:32:32] Yeah fair enough do you want your meat to have sauce? Is it better with without the sauce? I would say without because every customer is different. Yeah good so here's the last one in this a big one is barbecue of Verber now and Ben.

[00:32:49] Um I was thinking about this the other day and I don't and it might be just because I'm a little bit uneducated but I personally think that it's a food group.

[00:32:59] Ooh the best answer we've had today for sure it's a food group and you know food groups are now so that my friends is the low down from Ben but the man behind Ben's back drive barbecue Ben. Thanks so much for joining us today.

[00:33:13] Yeah thank you you've been listening to the low and slow barbecue show on the mesh dot TV network of podcast. Be sure to visit us online at lowslowbbqshow.com that's where you'll find the blog and you can hear other podcast episodes.

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[00:33:56] Thank you for listening to the low and slow barbecue show. Remember for the best barbecue and the best barbecue podcast make it low and slow.

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