Show Notes
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 more Whether 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:
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