Show Notes
One year ago, three Texas pitmasters started a podcast with no real plan, no studio, and almost no equipment.
Now, after conversations with Aaron Franklin, Daniel Vaughn, Tootsie Tomanetz, Matt Pittman, Joe Zavala, Arnis Robbins, Sam Jones and more — the guys behind Smoke(less) are looking back on the moments that defined the first year of the show.
In this special anniversary episode, Wayne Mueller (Louie Mueller Barbecue), Justin Fourton (Pecan Lodge), and Nick Pencis (Stanley’s Famous Pit BBQ) revisit behind-the-scenes stories, personal struggles, hilarious moments, and the deeper conversations that made Smoke(less) more than just a barbecue podcast.
In this episode: How Smoke(less) began with a single text message The chaos of recording the first episode Why certain interviews became emotional Aaron Franklin, Daniel Vaughn & Tootsie reflections BBQ burnout, pressure & mental health Why pitmasters opened up on the show The evolution of Texas BBQ Hospitality, family & life outside the pit What’s next for Smoke(less) PLUS: Ghost stories from Louie Mueller Barbecue Bigfoot stories Willie Nelson shoutouts Behind-the-scenes chaos and laughs
This is the most honest look yet at the people behind the podcast — and the friendships that built it.
Thank you for listening during Year One.
Season Two starts now.
More from Smoke(less)
Making great BBQ is easy. You just need a little patience… right? This week on Smoke(less), Nick Pencis of Stanley’s Famous Pit Bar-B-Q, Wayne Mueller of Louie Mueller Barbecue, Justin Fourton of Pecan Lodge and Vic Barry respond to the claim that anyone with a cheap offset smoker and a little patience can make great barbecue.
What started as a backyard BBQ in Dallas has grown into something nobody could have predicted.
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.
Why are so many Texas BBQ joints closing? Is the Texas BBQ Boom Over?
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.