Best Portable Charcoal Grills Review

Keeping things simple and compact is something that a lot of users want when it comes to their grill. And for this reason, many still stick to charcoal grills. But unlike the large versions, portable charcoal grills can be used both indoors and outdoors. The good thing about portable charcoal grills is that you have different designs to choose from.

We understand that the definition of the best portable charcoal grill might be different from one user to the next. Some users prefer cooking meat while some stick to cooking vegetables, for instance. Here are some of the top portable charcoal grills that can give you a different look.

Best Portable Charcoal Grills Review

Char-Griller E22424 Table Top Charcoal Grill and Side Fire Box

The Char-Griller Table Top Charcoal Grill and Side Fire Box has a unique design compared to other grills in the market today. Unlike other grills that you see, it offers Texas Style Smoking. What this means is that you can get the best flavor from the food that you eat.

This barrel grill can be used not only as a Texas Style Smoker but also as a tabletop grill. Also, you have to note the construction of this grill. It makes use of heavy steel materials including cast-iron grates that make grilling a different fun experience. The primary cooking space is at 250 square inches. For adding coal, you can have access via the sliding drawer. You can also dump the ash with its pan once you are done cooking.

Since it is a portable grill, it has a handle that can keep your hands safe from the heat. However, once there’s a leak in this system, you will have a difficult time to cook. The Firebox has been reported by some users to show this issue. Though it has been resolved by having an HVAC tape, you still have to take note of this possible problem. And also, the black paint chips at around 500 degrees Fahrenheit.

Pros:

  • Unique smoker design
  • Decent space for cooking
  • With a pan that collects ash
  • Easy access to add charcoal

Cons:

  • Once there is a leak it becomes difficult to cook

Lodge Cast Iron Sportsman’s Grill. Large Charcoal Hibachi-Style Grill for Picnics, Tailgaiting, Camping or Patio. Two Adjustable Heights.

When it comes to outdoor grills, a hibachi grill is usually a favorite among outdoor enthusiasts. Lodge Cast Iron Sportsman’s Grill has been quite popular among grill enthusiasts considering how it can be used for different scenarios. With its hibachi-style, this grill can be used for patios, camping, and even just for small spaces.

This grill has two adjustable heights which mean that you can bring the food closer or farther to the heat source. In addition to this, it also makes use of 100% vegetable oil. With no synthetic coating or chemical involved, you can use this grill without worrying about your health. And the more that you use the iron, the better the results would be.

Cleaning is also easy when it comes to the Lodge Cast Iron Sportsman’s Grill. You will just need a mild soap to get rid of the grease and you are done. Unfortunately, users find this grill to rust easily. And also, the cast iron is not known to tolerate high temperature.

Pros:

  • Easy to use
  • Adjustable height
  • Easy to clean

Cons:

  • Rusts easily

Cuisinart CCG-100 GrateLifter Portable Charcoal Grill

Another portable option in our list is the Cuisinart CCG-100 GrateLifter Portable Charcoal Grill. This option offers 240 square inches of cooking surface. It has a durable porcelain-enameled cover that ensures heat to be kept within the system.

In addition to this, it allows users to have full control of the temperature. It has a precision airflow system that helps manage the temperature. And also, you have a temperature gauge that lets you know if it is already getting too hot for the meal you are trying to cook.

It also comes with a large ash collection bin which makes it easy to clean after you cook. However, the lid could get too hot which could result in an injury if you are not too careful. You’d want to have the right tools if you wish to touch anything while cooking.

Pros:

  • Compact design
  • Comes with a decent size ash bin
  • Can cook in meat in high temperature

Cons:

  • The lid can get too hot for your hands

Weber Jumbo Joe Charcoal Grill 18 Inch

Weber Jumbo Joe Charcoal Grill may have a simple and straightforward design, but it does a good job in cooking different types of food. With a porcelain-enameled lid that can keep the heat effectively, it can cook meat whether you want to cook burgers or steaks. Next, it even has a tuck-n-carry lid which means that you won’t be placing the lid anywhere else.

Of course, you don’t want to leave a mess once you’ve finished grilling. Included in its design is an ash catcher that can make grilling less messy.

And since it has an enclosed system, the temperature inside the grill can get hot. The good news is that it has dampers that allow the user to lessen the temperature. However, the charcoal grate needs a bit of work. The grate has been reported by some users to have melted and bent. Plus, the plastic handle on the lid usually comes off.

The Weber Jumbo Joe Charcoal Grill is a mix of both good and bad construction. Though it can cook meat, it isn’t something that you want to use for your vegetables given how hot it can get even with the dampers.

Pros:   

  • Can cook meat without any trouble
  • It has dampers to control the temperature
  • Comes with an ash catcher

Cons:

  • Hard to cook vegetables since it reaches a high temperature

Conclusion

A portable charcoal grill is simple to use plus it can give you grilled meals anywhere. You could be in the middle of nowhere and still be able to cook your favorite grilled meals. However, though all portable charcoal grills work using the same concept, you have to be very particular about your choice. Keep in mind that there are those portable charcoal grills that work better in some scenarios. For instance, there are those options that are harder to clean than other models while there are grills that can give you a better option while you are cooking.

The bottom line is that there are plenty of charcoal grills to choose from that can fit every consumer out there.

 

BBQ Online School and Training | Barbecue with the Champs! | Sign Up Now

LET’S GET COOKIN’

THE AVERAGE COST FOR A TRADITIONAL BBQ
CLASS PLUS TRAVEL & EXPENSES IS $1,400.

PIT BULLS ‘QUE SCHOOL UNLIMITED ACCESS TO EACH CLASS WE OFFER IS $29.99.
YOU DO THE MATH!

FOR A ONE TIME COST OF $29.99 YOU RECEIVE UNLIMITED ACCESS TO ALL THE PROFESSIONAL CIRCUIT QUE COOK!

Spreading our love of barbecue Pit Bulls “Up In Smoke” created this one-of-a-kind online ‘Que School. FOR ONLY $29.99 YOU WILL HAVE ACCESS to all the information and skills you need to compete in professional KCBS competition and WIN!  Why spend years trying to find that right formula, temp, injection, or other aspect of the cook when you can have everything at your fingertips..EVEN AT A COMPETITION (yes, we’re mobile!)

 

  • Learn the four KCBS meat categories from start to finish.
  • Have access to WINNING recipes.
  • Pull up cooking timelines and spreadsheets from anywhere.
  • Get helpful hints and tips to help you succeed in Professional BBQ Competition cooking.
  • Learn both Low & Slow and Hot & Fast cooking techniques.
  • BECOME A WINNER LIKE SO MANY OTHERS HAVE (visit our “About” page to read some of their testimonies!)

Our record speaks for itself and our hard work and elbow grease is your ticket to success!  It’s a small investment that can have a BIG PAYOFF!  **Please Note:  While we are confident you will not be disappointed with your purchase, the downloadable nature of material from our online school makes ALL SALES FINAL.  We cannot offer refunds once access to our school is purchased.

BBQ Online School and Training | Barbecue with the Champs! | Pit bull’s Up In Smoke BBQ School

Danny Coogle, PitMaster for our KCBS competition cook team, loves telling our story …

The desire to barbecue was engraved in me at a very early age.  As a young boy, I spent many hours cooking pigs on a spit over an open fire at the direction of my uncle.  My wife always used to say “Danny, you missed your calling…You should have been a chef.”  Perhaps she was right, but professional competition barbecue is where I have found my calling and I love what we do.

Here’s What Other’s Are Saying About Pit Bulls BBQ School:

  • “Just wanted to thank the both of you Rebecca and Danny for the pitbullsupinsmoke online school. I give credit to the online class for my results this weekend in my first KCBS backyard competition in Cornelia, Georgia. My chicken placed 1st, my ribs placed 3rd and come away as the grand champion in the backyard division. I will post some pictures for you both to see and if you have any advice good or bad please let me know. Thanks again!” ~Jason Williams, Cleveland, GA
  • “I just wanted to say thank you to you. I got a 5th place call and a 6 th place call at a 100 team contest this weekend since signing up for the pit bulls online school. Used the brisket injection and i really liked it. I watched the videos again just before I left for the contest to help refresh and not to miss anything. Thanks again!” ~ S. Porter, Pontotoc, MS
  • “I owe Danny an apology.  He was right, about having video to watch over and over and not having to take notes in a class environment.  Did that and it did not work for me.  If I left something off or could not read my own writing, I was lost.   Pit Bulls Up In Smoke Q School allows you to take notes if you desire and most importantly allows you to play the video  and prep at the same time with the luxury of stopping and replaying at your pace.  It’s like having your own Professional BBQ Pitmaster teaching you one-on-one.   Pit Bulls Up In Smoke Q School is most economical and fastest way to get up and running if you are thinking about cooking Backyard or Pro.  Time charts for Low & Slow or Hot & Fast, injection/rub recipes are worth the investment alone.  You will not get those in a packed classroom setting.  Watching you build the turn-in boxes is the icing on the cake.  Again, you can go at your own pace 24-7 no matter where you are using my laptop.   Dollar for Dollar, Pit Bulls Up In Smoke Q School is the fastest way to get up and running if you want to learn KCBS style cooking. Again, you and Danny are Grand Champions and thank you for all you did for me over the years.” ~ R. Goldstein
  • “I just wanted to take a minute and say how much your class helped me yesterday. Last year we avg a 150.2857 in brisket and at our first comp after taking your class we shot up and scored a 168.5714. Our brisket has never scored higher than a 153. Definitely was money well worth spending. Thanks for all of your help.  Anyone that wants to check in on this, our team is “82’s BBQ Crew”. ~ Jasen Adam, Danville, IL
  • “WE JUST GOT OUR FIRST GRAND CHAMPIONSHIP. Huge thanks to Danny Coogle for the help last night. I called him all the way in Hawaii and he did not hesitate to help! Pit Bulls Up In Smoke BBQ School simply the best!” ~ Jamie Monts, Pitmaster – Berry Patch BBQ, Newberry, SC
  • “Whether you’re an amateur or pro when it comes to BBQ, I highly recommend Pit Bulls Up In Smoke Online BBQ School!  This school has what it takes to put you at the top!” ~ Terry McKay, Head Cook – Git-R-Smoked
  • “As many of you know, or may not know, I have taught BBQ classes from the state of New York to the shores of Jamaica.  I am always looking for ways to improve on my own BBQ cooking expertise.  The online BBQ school of Pit Bulls Up In Smoke is a great concept.  His methods on cooking and preparing meats for competition BBQ are second to none.  I have taken classes from a lot of pitmasters over the years and Danny’s idea of the Online BBQ Class is a great one!  The good part about it is you can go back on-line as much as you need to, you can take it over, and over again.  The spread sheets and recipes that come with the class will surely help everyone from the back yard griller to the top pro.”  ~ Danny Montgomery, Head Cook & Pitmaster – Tuscumbia River Bottom BBQ
  • “Danny’s class is outstanding.  For someone new to the BBQ circuit or needing to fine tune their skills, I highly recommend it.  Best of all you get access to all the content (cook schedules, videos etc) any time you need them.  It has been a great tool for me and looking forward to try Danny’s techniques later this month in Kennesaw.  Thanks for all the help Danny.”  ~ Stacy Wilson, Pitmaster
 
  • “There is so much great information available in the school! It was also very handy to be able to go back and watch the videos when I reached different points in the cook to remind me exactly how you trimmed, how you injected, how the meat looked when you wrapped, etc. I don’t want to sound like a commercial, but this is an amazing resource for guys like me who are really serious about the sport of BBQ, but who may still be working through their processes. Thank you for putting these resources together!” ~ J. Moyers, Pitmaster

 

  • “Went through the videos of your BBQ School…Great…looking forward to the next Comp…Again great info in BBQ School. I also attended JOS BBQ school spent a hell of lot more money and got much less!”  ~ K. Anderson, Pitmaster
**CURRENT STUDENTS, PLEASE FEEL FREE TO LEAVE YOUR FEEDBACK AND COMMENTS HERE.  FUTURE STUDENTS, PLEASE FEEL FREE TO SEE WHAT OUR CURRENT STUDENTS HAVE TO SAY BY CLICKING HERE.  http://www.pitbullsupinsmoke.com/pit-bulls-bbq-school-feedback.html

BITTEN BY THE BUG

At a backyard event in Cartersville, GA  in 2009, I was bitten by the barbequing bug.  It the very first competition I participated in; I was there strictly for the fun of it. I had a “here for the beer” mentality. Assigned the task of cooking butts for the competition, I quickly threw some things together – and wound up winning 1st Place in Pork for our team.

From there, I was officially hooked and there was no turning back.  After some soul-searching, I received the blessing from my wife and our journey as Pit Bulls “Up In Smoke” began.

WE START COMPETING – AND WINNING!

Our first year of competition brought us success bringing home six Top 5 finishes and finishing 5th Place out of 250+ teams in the Georgia Barbecue Championship.  We were thrilled with our 2010 competition year stats with it having been our first year ever competing in barbecue.

Our second year brought us one step closer taking home a respectful 4th Place Overall in the Georgia State Championship standings.  With everything streamlined, hours of hard work, practice, and perseverance, we are now hunting that #1 Placement not only in Georgia but in Alabama as well.

We have earned numerous top “5” Placements in all our categories as well as many top “10” and top “5” finishes at competition hitting our first Grand Champion at Columbus, GA this year.  We have taken home a number of Reserve Grand’s but were delighted to hit that “Grand”.

What we are equally proud of winning is the respect – and friendship – of many of the top pro teams on the circuit. Our competitors understand that Pit Bulls “Up In Smoke” is a force to be reckoned with – when our rig pulls into a competition, we are taken seriously.

THE WORD SPREADS

As a result of our rapid rise in the BBQ world, we have been featured numerous times on BBQ Superstars as well in the BBQ news articles.  We have also expanded into our very own line of award-winning rubs to fine-tune into that mouth-watering barbecue flavor for all your competition categories.  These homemade rubs can be purchased through our website at www.pitbullsupinsmoke.com .

Just to think, it all started with a stick-burner, a pop-up tent, some hickory wood, some soul, a lot of cold sleepless nights and blazing hot days, oh and lets’ not forget…determination!

AN IDEA IS BORN

The idea of our Pit Bulls “Up In Smoke” ®™ BBQ School came about when we discovered there were many teams out there who had questions about their cooks and wanted some guidance from a Pro.  While we were more than obliged to offer some tips, it is impossible to give them the step-by-step guidelines in perfecting a winning cook in the middle of a competition.  Thus, the Pit Bulls “Up In Smoke” ®™ Online Barbecue School was created.

CHECK OUT THE KICKIN’ IT IN KC 2013 SEASON 5 EPISODE OF BBQ PITMASTERS TO SEE DANNY IN ACTION! AVAILABLE FOR DOWNLOAD AT BBQ PITMASTERS SEASON 5 – KICKIN’ IT IN KC

Looking for Something Specific – Check Out Some Other Great Products & Websites of Our Friends (For Barbecue Enthusiast’s)

August 2012 Archives – Pit Bull’s Up in Smoke BBQ School

Let’s Cook a Whole Chicken…

Prep/Cook for Whole Chicken: Turn chicken over so back is facing you, cut down the right side of the tail with your chicken shears, then cut down the left side of the tail of the chicken-these cuts will run from … Continued

For Pit Bulls Online BBQ School Students…check your class for newest video and updates!

For those of you who have purchased our online BBQ School at www.pitbullsbbqschool.com, we will be launching our newest video on Pork Loin in your online class.  For all of you who compete in GBA, this video will take you … Continued

For Pit Bulls Online BBQ School Students…check your class for newest video and updates! – Pit Bull’s Up in Smoke BBQ School

For Pit Bulls Online BBQ School Students…check your class for newest video and updates!

For those of you who have purchased our online BBQ School at www.pitbullsbbqschool.com, we will be launching our newest video on Pork Loin in your online class.  For all of you who compete in GBA, this video will take you from beginning to end on how to prep, inject, season, and cook a pork loin for competition day.

We have also uploaded cooking spreadsheets to help you compete in FBA competitions.  As we all know, our spreadsheets become our best friends on competition day.  Pit Bulls “Up In Smoke” has done the hard work for you – all you need to do is perhaps tweak the schedule according to your smoker – other than that, you will be ready to compete on FBA competition day.

So, take a look at the latest Pork Loin Prep video now available for viewing in your class!

-Danny Coogle, PitMaster & Instructor

www.pitbullsbbqschool.com

Pit Bulls Online BBQ School New Pork Loin Prep Video for GBA Competition

5 Responses to “For Pit Bulls Online BBQ School Students…check your class for newest video and updates!”

  1. Rickie Shaffett
    Danny your class is great, made me remember things to do and forgot to write down in a live class I took. Ipicked up a lot of techniques from you that you can only learn from experience, Thank You. I cook in IBCA down here in La. we cook 1/2 chickens any chance you might do a video on halfs. Thanks Again, Rickie

    Reply

    • pitbulls
      Hi Rickie! Sorry for the delay in getting back to you. So happy to hear that you are getting some great info from the school. We worked hard on putting together something useful to folks that you can take with you wherever you go. As for the 1/2 chickens, I am sure, at some point, Danny will put out a video on 1/2 chickens. In the meantime, don’t be afraid to e-mail him at danny@pitbullsupinsmoke.com to get any of your questions answered. He could probably even offer you tips via e-mail or phone on cooking 1/2 chickens (we have done plenty of those in the past.) You can always call him as well. His number is 770-846-8436. He is currently living in HI, so you may have to leave him a message depending upon what time of the day you are calling him. Happy Smoking!

      Reply

  2. jflaig6
    Get videos. My only issue is that you did not expand on how you cooked and prepared your burnt ends in the brisket video.

    Reply

  3. bbqdaddy53
    Danny are you not competing anymore? We need you to inspire us some more.

    Reply

  4. You08
    I cook IBCA as well. I would love to see a video on half chicken. I can’t seem to get over the hump in the chicken category.

    Reply

Leave a Reply

Let’s Cook a Whole Chicken… – Pit Bull’s Up in Smoke BBQ School

Let’s Cook a Whole Chicken…

Prep/Cook for Whole Chicken:
Turn chicken over so back is facing you, cut down the right side of the tail with your chicken shears, then cut down the left side of the tail of the chicken-these cuts will run from tail toward the head, removing a minumum 2″ of backbone from the chicken.
Season chicken well and place butterflied in the pan, bone-side down. You can use your favorite seasoning or try our Sweet Bite BBQ Chicken rub which can be purchased at our online store at http://www.pitbullsupinsmoke.com. Figure one stick melted butter per chicken or you can mix butter with olive oil (1/2 stick butter to 1/2 cup olive oil).  Cover with foil, cook for two hours at 300 degrees F.  Pull chicken out of pan and put back on smoker for 15 to 20 minutes to color up and get smoke.  This all works well if use a rack in your pan.
Temp of thigh should be around 170 – 175 degrees F (doneness).  As for where to buy them, cost effectively you can get them at Restaurant Depot.  Use one small aluminum pan per chicken-it works better.  Any other questions, please let us know.  Best of luck!
P.S.  Here is a good brine/marinade recipe if you want to try brining your chicken first:
1 Cup Extra Virgin Olive Oil
3/4 Cup Worcestershire Sauce
1/4 Cup Soy Sauce
1 Tbsp Fresh Lemon Juice
1 Tsp Minced Garlic
1 3/4 Tsp Salt
1 Tsp Ground White Pepper
**Recipe is enough for (2) whole chickens.  You can adjust your recipe according to how many you are cooking and put them in a large ziploc storage bag (the BIG storage bags-usually found in the detergent aisle at Publix) – let them marinade for 4 to 12 hours. Let us know how it turns out for you & happy smokin’!
Danny & Rebecca Coogle
Pit Bulls “Up In Smoke”
www.pitbullsbbqschool.com
www.pitbullsupinsmoke.com

2 Responses to “Let’s Cook a Whole Chicken…”

  1. bjarvis
    This is a great recipe. Works great and my whole office enjoyed this. Thanks Danny and Rebecca for your knowledge.

    Reply

    • pitbulls
      So glad your office enjoyed it. We hope to add more recipes real soon that you can surprise your friends and family with!

      Reply

Uncategorized – Pit Bull’s Up in Smoke BBQ School

Let’s Cook a Whole Chicken…

Prep/Cook for Whole Chicken: Turn chicken over so back is facing you, cut down the right side of the tail with your chicken shears, then cut down the left side of the tail of the chicken-these cuts will run from … Continued

For Pit Bulls Online BBQ School Students…check your class for newest video and updates!

For those of you who have purchased our online BBQ School at www.pitbullsbbqschool.com, we will be launching our newest video on Pork Loin in your online class.  For all of you who compete in GBA, this video will take you … Continued

Our Friends – Pit Bull’s Up in Smoke BBQ School

Looking for Something Specific – Check Out Some Other Great Products & Websites of Our Friends

 

BBQ Online School and Training | Barbecue with the Champs! | Pit bull’s Up In Smoke BBQ School

Danny Coogle, PitMaster for our KCBS competition cook team, loves telling our story …

The desire to barbecue was engraved in me at a very early age.  As a young boy, I spent many hours cooking pigs on a spit over an open fire at the direction of my uncle.  My wife always used to say “Danny, you missed your calling…You should have been a chef.”  Perhaps she was right, but professional competition barbecue is where I have found my calling and I love what we do.

Here’s What Other’s Are Saying About Pit Bulls BBQ School:

  • “Just wanted to thank the both of you Rebecca and Danny for the pitbullsupinsmoke online school. I give credit to the online class for my results this weekend in my first KCBS backyard competition in Cornelia, Georgia. My chicken placed 1st, my ribs placed 3rd and come away as the grand champion in the backyard division. I will post some pictures for you both to see and if you have any advice good or bad please let me know. Thanks again!” ~Jason Williams, Cleveland, GA
  • “I just wanted to say thank you to you. I got a 5th place call and a 6 th place call at a 100 team contest this weekend since signing up for the pit bulls online school. Used the brisket injection and i really liked it. I watched the videos again just before I left for the contest to help refresh and not to miss anything. Thanks again!” ~ S. Porter, Pontotoc, MS
  • “I owe Danny an apology.  He was right, about having video to watch over and over and not having to take notes in a class environment.  Did that and it did not work for me.  If I left something off or could not read my own writing, I was lost.   Pit Bulls Up In Smoke Q School allows you to take notes if you desire and most importantly allows you to play the video  and prep at the same time with the luxury of stopping and replaying at your pace.  It’s like having your own Professional BBQ Pitmaster teaching you one-on-one.   Pit Bulls Up In Smoke Q School is most economical and fastest way to get up and running if you are thinking about cooking Backyard or Pro.  Time charts for Low & Slow or Hot & Fast, injection/rub recipes are worth the investment alone.  You will not get those in a packed classroom setting.  Watching you build the turn-in boxes is the icing on the cake.  Again, you can go at your own pace 24-7 no matter where you are using my laptop.   Dollar for Dollar, Pit Bulls Up In Smoke Q School is the fastest way to get up and running if you want to learn KCBS style cooking. Again, you and Danny are Grand Champions and thank you for all you did for me over the years.” ~ R. Goldstein
  • “I just wanted to take a minute and say how much your class helped me yesterday. Last year we avg a 150.2857 in brisket and at our first comp after taking your class we shot up and scored a 168.5714. Our brisket has never scored higher than a 153. Definitely was money well worth spending. Thanks for all of your help.  Anyone that wants to check in on this, our team is “82’s BBQ Crew”. ~ Jasen Adam, Danville, IL
  • “WE JUST GOT OUR FIRST GRAND CHAMPIONSHIP. Huge thanks to Danny Coogle for the help last night. I called him all the way in Hawaii and he did not hesitate to help! Pit Bulls Up In Smoke BBQ School simply the best!” ~ Jamie Monts, Pitmaster – Berry Patch BBQ, Newberry, SC
  • “Whether you’re an amateur or pro when it comes to BBQ, I highly recommend Pit Bulls Up In Smoke Online BBQ School!  This school has what it takes to put you at the top!” ~ Terry McKay, Head Cook – Git-R-Smoked
  • “As many of you know, or may not know, I have taught BBQ classes from the state of New York to the shores of Jamaica.  I am always looking for ways to improve on my own BBQ cooking expertise.  The online BBQ school of Pit Bulls Up In Smoke is a great concept.  His methods on cooking and preparing meats for competition BBQ are second to none.  I have taken classes from a lot of pitmasters over the years and Danny’s idea of the Online BBQ Class is a great one!  The good part about it is you can go back on-line as much as you need to, you can take it over, and over again.  The spread sheets and recipes that come with the class will surely help everyone from the back yard griller to the top pro.”  ~ Danny Montgomery, Head Cook & Pitmaster – Tuscumbia River Bottom BBQ
  • “Danny’s class is outstanding.  For someone new to the BBQ circuit or needing to fine tune their skills, I highly recommend it.  Best of all you get access to all the content (cook schedules, videos etc) any time you need them.  It has been a great tool for me and looking forward to try Danny’s techniques later this month in Kennesaw.  Thanks for all the help Danny.”  ~ Stacy Wilson, Pitmaster
  • “There is so much great information available in the school! It was also very handy to be able to go back and watch the videos when I reached different points in the cook to remind me exactly how you trimmed, how you injected, how the meat looked when you wrapped, etc. I don’t want to sound like a commercial, but this is an amazing resource for guys like me who are really serious about the sport of BBQ, but who may still be working through their processes. Thank you for putting these resources together!” ~ J. Moyers, Pitmaster
  • “Went through the videos of your BBQ School…Great…looking forward to the next Comp…Again great info in BBQ School. I also attended JOS BBQ school spent a hell of lot more money and got much less!”  ~ K. Anderson, Pitmaster
**CURRENT STUDENTS, PLEASE FEEL FREE TO LEAVE YOUR FEEDBACK AND COMMENTS HERE.  FUTURE STUDENTS, PLEASE FEEL FREE TO SEE WHAT OUR CURRENT STUDENTS HAVE TO SAY BY CLICKING HERE.  http://www.pitbullsupinsmoke.com/pit-bulls-bbq-school-feedback.html

BITTEN BY THE BUG

At a backyard event in Cartersville, GA  in 2009, I was bitten by the barbequing bug.  It the very first competition I participated in; I was there strictly for the fun of it. I had a “here for the beer” mentality. Assigned the task of cooking butts for the competition, I quickly threw some things together – and wound up winning 1st Place in Pork for our team.

From there, I was officially hooked and there was no turning back.  After some soul-searching, I received the blessing from my wife and our journey as Pit Bulls “Up In Smoke” began.

WE START COMPETING – AND WINNING!

Our first year of competition brought us success bringing home six Top 5 finishes and finishing 5th Place out of 250+ teams in the Georgia Barbecue Championship.  We were thrilled with our 2010 competition year stats with it having been our first year ever competing in barbecue.

Our second year brought us one step closer taking home a respectful 4th Place Overall in the Georgia State Championship standings.  With everything streamlined, hours of hard work, practice, and perseverance, we are now hunting that #1 Placement not only in Georgia but in Alabama as well.

We have earned numerous top “5” Placements in all our categories as well as many top “10” and top “5” finishes at competition hitting our first Grand Champion at Columbus, GA this year.  We have taken home a number of Reserve Grand’s but were delighted to hit that “Grand”.

What we are equally proud of winning is the respect – and friendship – of many of the top pro teams on the circuit. Our competitors understand that Pit Bulls “Up In Smoke” is a force to be reckoned with – when our rig pulls into a competition, we are taken seriously.

THE WORD SPREADS

As a result of our rapid rise in the BBQ world, we have been featured numerous times on BBQ Superstars as well in the BBQ news articles.  We have also expanded into our very own line of award-winning rubs to fine-tune into that mouth-watering barbecue flavor for all your competition categories.  These homemade rubs can be purchased through our website at www.pitbullsupinsmoke.com .

Just to think, it all started with a stick-burner, a pop-up tent, some hickory wood, some soul, a lot of cold sleepless nights and blazing hot days, oh and lets’ not forget…determination!

AN IDEA IS BORN

The idea of our Pit Bulls “Up In Smoke” ®™ BBQ School came about when we discovered there were many teams out there who had questions about their cooks and wanted some guidance from a Pro.  While we were more than obliged to offer some tips, it is impossible to give them the step-by-step guidelines in perfecting a winning cook in the middle of a competition.  Thus, the Pit Bulls “Up In Smoke” ®™ Online Barbecue School was created.

CHECK OUT THE KICKIN’ IT IN KC 2013 SEASON 5 EPISODE OF BBQ PITMASTERS TO SEE DANNY IN ACTION! AVAILABLE FOR DOWNLOAD AT BBQ PITMASTERS SEASON 5 – KICKIN’ IT IN KC

Looking for Something Specific – Check Out Some Other Great Products & Websites of Our Friends (For Barbecue Enthusiast’s)

Barbeque Online School and Training | Videos and Tutorials on Recipes

Here’s what your school purchase includes: Pit Bulls “Up In Smoke”®™ Barbecue School Videos:

Q SCHOOL CHICKEN
Q SCHOOL RIBS
Q SCHOOL PORK
Q SCHOOL BRISKET
Q SCHOOL TURN-IN BOX
      1. Award-winning recipes for marinades and injections
      2. Tips and guides for cook temps and times
      3. Recipes for homemade, crowd-pleasing side dishes
      4. Additional barbecue school videos … as we learn more, so will you!

 

THE DEAL IS AS UNBEATABLE AS OUR BARBECUE!

From time to time, we will be adding additional videos on different subjects pertaining to barbecue and the professional cook.  These videos will be available to you just as our instructional videos are.  This is not a membership or a club.  Once you purchase a class, you will have unlimited access to that class.  You will have access to all of the above, at any time, with the purchase of your class.