HOLY SMOKE
An AI-powered BBQ guide rooted in regional tradition
Ask the pit anything -- rubs, temps, timing, wood, troubleshooting. Pick a regional style to get answers grounded in that tradition, or choose "Ask All" to hear every region weigh in.
Regional Styles
Central TexasPost Oak & Patience
Brisket-first. Salt & pepper bark, low smoke, hours of unhurried heat.
Whole HogVinegar & Coals
Whole animal over wood coals. Vinegar-pepper sauce, chopped and sauced.
Kansas CitySweet & Sticky
Everything smoked, thick tomato-molasses sauce, burnt ends as an art form.
MemphisRibs, No Apology
Dry-rubbed ribs, sauce on the side, pulled pork sandwiches with slaw on top.
AlabamaMayo-Based Heat
Smoked chicken dunked whole in peppery mayonnaise-vinegar sauce.
Ask AllThe Pit Council
Every tradition, one roundtable. When the regions disagree, you'll know.
Reference Tabs
Temp Internal temperature pull guide for every cut
Cuts Butchering and cook notes by protein
Wood Smoke profile and pairing guide by wood type
Grills Smoker and grill type comparison