This is one of my favorite ways to make BBQ Chicken! The more you make the more beer you have to drink before you can start BBQ’ing…

Oh yes we did! We loaded up the Holy Smoke Pit and headed north for an ice fishing trip. The fishing was terrible but the BBQ was awesome. We got the meat on early in the morning before we headed out to fish and by the time we got back to our cottage around 4pm [...]

We started with two 4 lbs pork loins (the big loin, not the small tenderloins). Rubbed them lightly with regular American mustard and coated them coarse ground black pepper, kosher salt and garlic powder. After getting the Holy Smoke pit to 225 degrees we put on the meat and closed the lid. Using a digital [...]

Starting the Fire: This short video shows you three options on how to start a fire in a Holy Smoke Pit. We love using the torch because it is easy and you feel like a stud using a flame thrower. Click “Read More” to see the video.

Seasoning the Pit: All you need is some charcoal, wood chunks, five pounds of beef or pork trimmings and you’re good to go. Click “Read More” to see our instructional YouTube video.

Introduction to the Pit: Your new pit has arrived and now you want a quick overview of what you just purchased. Check out this video as we walk you through the main aspects of your new pit/grill.

Prepare the ribs 30 minutes before putting them on the Holy Smoke Pit by lightly coating both sides with regular yellow mustard, season (to your liking) with coarse salt, course black pepper and garlic powder/granulated garlic. Let stand while you get the pit/grill to 225 – 250 degrees. Put the ribs on, meatier side down [...]