Welcome to the Pit. Consider this your one-stop shop for everything you need to know, straight from our Pitmasters. Whether you just unboxed your first smoker or you want to step up your backyard BBQ, we’ve got all the basics covered. Ready, BBQ Beginner? Let’s fire things up.
Table of Contents
What You’ll Need: Essential Smoking Gear
Now, before any of that good and trusty slow-smokin’ gets underway, you gotta have a few of the essentials. Here’s a quick list for reference:
- Smoker or Grill – You can use a dedicated smoker, or set up a charcoal or gas grill for indirect cooking. (Pro Tip: You can also turn a grill into a smoker.)
- Thermometer – Digital is our Pitmasters’ preference, as it’s one of the few ways to guarantee that perfectly smoked BBQ.
- Charcoal or Propane – This fuel source is going to depend on your smoker.
- Tongs + BBQ Gloves – Caution: that BBQ is hot, and you don’t want to burn yourself on the journey to BBQ bliss. That’s no fun.
- Foil + Butcher Paper – For wrapping certain meats mid-cook to keep that moisture sealed inside. (Pro Tip: Different wax paper colors mean certain additives are missing/present in the paper, make sure to read the labels.)
Now that’s just a start, but want to know what the pros like Head Pitmaster Shannon Snell use? Check out his list of absolute must-haves perfect for the holidays or a birthday, or watch him break them down in this Tales from the Pit episode.
Choose Your Wood: Smoke Flavor 101
Now, if you’re using propane on a grill, you may think you can skip this part. Not so fast! You still need some wood chips to bring that perfect, wood-fired flavor to your pulled pork, brisket or any other meat you’re cookin. Use this handy chart to find out what wood is best for you, it’s Pitmaster-approved for any Beginner BBQ.
| Wood Type | Flavor Profile | Best For |
| Hickory | Strong, smoky, bacon-y | Pork, ribs, brisket |
| Oak *Sonny’s Favorite* | Medium, classic BBQ flavor | Brisket, chicken, pork (all) |
| Apple | Mild, sweet, fruity | Pork, chicken, turkey |
| Cherry | Sweet, mild, red color | Poultry, pork, ribs |
| Pecan | Nutty, rich | Ribs, pork shoulder, turkey |
| Mesquite | Bold, earthy, intense | Beef (use sparingly) |
Do not smoke with pine. Pine wood may be abundant depending on where you live, but it contains a sap that’s toxic when burnt and transferred onto food, so steer clear!
Low & Slow: Ideal Smoking Temperatures
| Meat | Temps to Smoke At | Internal Temp Goal |
| Pork Shoulder/Butt | 275°F | 200-205°F |
| Baby Back Ribs | 275°F | 200-205°F |
| Brisket | 275°F | 200-205°F |
| Chicken | 325°F | 165°F |
| Turkey | 325°F | 165°F |
3-Minute Watch: Is Low and Slow the Best Way to Cook BBQ? (Tales from the Pit)
2 Easy Starter Recipes for a BBQ Beginner
1. Smoked Pulled Pork
- Use a pork shoulder (also called Boston butt)
- Season with a basic rub (get Shannon’s recipe)
- Smoke at 275°F for 8-9 hours
- Spritz with Apple Juice after 2 hours, then every 30 minutes
- Wrap in foil when it hits 160°F; finish until it hits 205°F
Learn more: How Much Pulled Pork Per Person (Party Planning Guide)
2. BBQ Beginner Ribs
- 2 hours unwrapped, 1 to 1.5 hours wrapped in foil, and 10-15 minutes to finish
- Smoke at 250-275°F
- Use Sonny’s Sweet Sauce for that signature shine
Watch: How to Smoke St. Louis Ribs (Tales from the Pit)
Learn More from the Pitmasters
Ready to keep learning? Here’s where to go next:
– Sonny’s YouTube Channel
– Perfect Smoked Ribs Guide
– BBQ Party Calculator
– 5 Reasons to Cater with Sonny’s
If you’ve made it this far, congrats! You’re no longer a BBQ beginner. Now fire up that smoker and make something sweet, and when someone asks where you got your new skills, “tell ’em Sonny sent ya”.
