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In this episode of Between the Fires, John from Okie Smokin talks about the five biggest mistakes backyard cooks make — and why he’s guilty of every single one himself.

From chasing competition-level perfection to thinking you need expensive smokers and complicated recipes, this episode is a reminder that great barbecue is really about good food, good stories, and the people gathered around the fire.

John shares real experiences from cooking on everything from a Big Green Egg to a Weber kettle, experimenting with crazy ideas like Big Red pork shoulder, surviving Oklahoma storms during live cooks, and learning that some of the best BBQ memories come from mistakes.

If you’ve ever stressed over your brisket bark, overthought your seasoning, or worried your grill wasn’t “good enough,” this episode is for you.

Because around here, great barbecue doesn’t have to be expensive, perfect, or complicated.

For premium coffee beans that are hand picked and taste great visit http://okiesmokin.com/coffee and get 15% off with code OKIE.

Okie Smokin Website: Listen to the latest podcast episodes, visit our YouTube and TikTok channels, find recipes and more!

Send John & Dolores a Text Message.

In this episode of the Okie Smokin’ Podcast, John and Dolores recap a busy and fun-filled week packed with fishing, family time, and good food. The episode kicks off with a look back at last week’s show where low-fat chicken cooks were discussed and a listener from Oregon asked Dolores about homemade pork skins.

Then it’s time for stories from the Lake Texoma fishing trip, including the laughs, memories, and everything that made the trip special. The conversation rolls right into the Mother’s Day cook and wraps around to tonight’s sirloin steak dinner.

Midway through the episode, John talks about the growing 4:30 AM Coffee Time live streams and introduces Afuera Coffee. Listeners can grab some coffee and support the show by using promo code OKIE at okiesmokin.com/coffee.

The episode also reminds listeners they can call or text the Okie Smokin’ hotline anytime at 405-458-5513 to leave voicemails, cook ideas, questions, or stories for future episodes.

If you enjoy BBQ, outdoor cooking, coffee talk, fishing stories, and laid-back conversations, this episode has a little bit of everything.

Okie Smokin Website: Listen to the latest podcast episodes, visit our YouTube and TikTok channels, find recipes and more!

Send John & Dolores a Text Message.

In this episode of the Okie Smokin' Podcast, host John challenges the traditional "low and slow" barbecue philosophy. After years of sticking to 225°C or lower, he shares how increasing his cooking temperatures to a range of 250°C to 275°C actually produced better results, including superior bark and fat rendering on brisket and ribs.

John discusses the practical benefits of cooking hotter, such as avoiding rubbery skin on chicken by pushing the heat toward 325°C and significantly shortening the overall cook time without sacrificing quality. He also addresses the "gatekeeping" in the barbecue community, encouraging listeners to stop chasing perfection and focus on the final results. The episode concludes with tips for using different types of smokers and a recommendation for Offwire Coffee.

Visit the link below to get your Afuera Coffee and make sure promo "OKIE" is added at checkout.

https://okiesmokin.com/coffee

Okie Smokin Website: Listen to the latest podcast episodes, visit our YouTube and TikTok channels, find recipes and more!