Rephonic
Artwork for Smoke(less)
Texas Barbecue
Beef Prices
Aaron Franklin
Beef Industry
Brisket
Texas Monthly
Pricing and Demand Elasticity
Snow's BBQ
Zavala's Barbecue
Beef Brisket
Hospitality
Texas
United States Beef Industry
Franklin Barbecue
Top 50 Barbecue List
Barbecue Evolution
R-Calf
Retail Vs Food Service
Cuisine/barbecue Craft
Small Business/cash Flow

Three award-winning Texas Top 50 BBQ veterans sit down to share honest, no-bull conversations about life, purpose, burnout, creativity, and the grind of building something meaningful, in and far beyond the pit. This isn't a show about brisket recipes (though that might come up). It's about the fire underneath: the stuff that fuels us, burns us, and reshapes us. BBQ is just the backdrop for somethi... more

PublishesWeeklyEpisodes24Foundeda year ago
Number of ListenersCategories
Personal JournalsSociety & CultureBusinessEntrepreneurship

Listen to this Podcast

Artwork for Smoke(less)

Latest Episodes

In this episode, JJ and JD from Primitive Pits and Quetorials join the Smokeless Podcast for a brutally honest conversation about what really makes great barbecue.

From the obsession with tallow and “secret tricks,” to the idea that buying the right... more

YouTube

BBQ costs more than ever, brisket prices keep climbing, and restaurants are being forced to make some brutal decisions.

In this episode of Smokeless, we revisit two of our clearest conversations on the beef crisis to understand why BBQ costs so damn... more

This episode we dive into how pitmasters handle stress and pressure. Evan LeRoy (LeRoy & Lewis) and Arnis Robbins (Evie Mae's) give us some incredible insights

YouTube

This episode of the Smoke(less) podcast features three highlights from the show's archives, focusing on the people and stories behind the barbecue industry.

• Aaron Franklin (Franklin Barbecue): The conversation explores the importance of the team b... more

Key Facts

Accepts Guests
Accepts Sponsors
Contact Information
Podcast Host
Number of Listeners
Find out how many people listen to this podcast per episode and each month.

Recent Guests

Arnis Robbins
Chef/Owner, Evie Mae's Barbecue
Evie Mae's Barbecue
Episode: How Pitmasters Handle Stress
Sam Jones
Pit master, whole hog tradition advocate
Skylight Inn / North Carolina barbecue legacy
Episode: The Ghost in the Machine: Sam Jones Outtakes
Joe Zavala
Owner of Zavala's Barbecue, Grand Prairie, Texas
Zavala's Barbecue
Episode: How Joe Zavala Survived Cancer, Debt & the Brutal Reality of Texas BBQ
Kerry Snow
From Snow's BBQ in Lexington, Texas
Snow's BBQ
Episode: The Untold Stories Behind Snow's BBQ
Tootsie Snow
From Snow's BBQ in Lexington, Texas
Snow's BBQ
Episode: The Untold Stories Behind Snow's BBQ
Evan LeRoy
Chef and pitmaster, co-founder of LeRoy and Lewis
LeRoy and Lewis
Episode: From Cooking a Frozen Cow in a Tornado to a Michelin Star : Evan LeRoy (LeRoy and Lewis)
Lance Zimmerman
Senior Beef and Animal Protein Analyst
Rabobank
Episode: Brisket Is Expensive. And It’s About To Get Worse.
Sid Miller
Commissioner of the Texas Department of Agriculture
Texas Department of Agriculture
Episode: Your American Beef Might Not Be American
Bill Bullard
CEO of R-Calf (Ranchers Cattlemen Action Legal Fund)
R-Calf
Episode: Is Brisket a National Security Issue?

Hosts

Nick Pences
Frequent host with deep ties to Stanley's Famous Pit Barbecue; known for guiding conversations with a focus on mentorship and authentic industry storytelling.
Justin Fourton
Co-host with a history in Pecan Lodge and Dallas BBQ; brings hands-on restaurant operation perspective and practical hospitality insights.
Wayne Miller
Co-host and pitmaster perspective with ties to Louis Mueller Barbecue; often drives discussions on team leadership and traditional craft.

Reviews

4.6 out of 5 stars from 28 ratings
  • Behind the smoke

    Update: Can’t wait to get to Kolacnys BBQ!😁

    It’s really good to hear about the challenges and struggles that other people have that you look up to that are so successful in BBQ. Having eaten at several of the best BBQ restaurants in Texas, I really enjoy this show.

    Apple Podcasts
    5
    plo5150
    United States7 months ago
  • Behind the smoke

    It’s really good to hear about the challenges and struggles that other people have that you look up to that are so successful in BBQ. Having eaten at several of the best BBQ restaurants in Texas, I really enjoy this show.

    Apple Podcasts
    5
    plo5150
    United States8 months ago
  • Smoking

    Great Content and HIGH production quality. These guys are genuine, funny and I can’t wait to hear more! Have you checked the children?

    Apple Podcasts
    5
    ReidIcculusForLife
    United Statesa year ago
  • Inside Texas BBQ

    What a great look at in a mom and pop bbq business from a bunch of insiders at the top of the game.

    Apple Podcasts
    5
    Tyler’s BBQ
    United Statesa year ago
  • Legacy

    So f’ing good!! My grandfather used to take me to Stanley’s in the early 19 f’in 70s, and then, it was an island of refuge for me in to 20teens… I’ve lived on the east coast since the 90s, but I’ll always be from Texas. Stanley’s Famous is a deep

    part of my life and always will be. Can’t wait to hear more from Smoke(less)!!!!!!!

    Apple Podcasts
    5
    illbe ack101010
    United Statesa year ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Listeners praise high production quality and genuine conversations.
Audience notes the show provides practical business takeaways for operators.
Reviews highlight the show's authentic storytelling over recipe-centered content.
Many comment on the strong sense of community and legacy within barbecue culture.
Fans appreciate vulnerability and mentorship focus from seasoned operators.

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Talking Points

Recent interactions between the hosts and their guests.

"BBQ Snob" Daniel Vaughn
Q: How has your definition of Texas barbecue evolved over time?
It broadened from a brisket-centric, low-and-slow model to a broader view of barbecue cooked in Texas—embracing whole hogs, diverse cuts, immigrant influences, and regional styles, while still emphasizing the people and stories behind the food.
"BBQ Snob" Daniel Vaughn
Q: What brought you into the world of barbecue?
A combination of exposure to Dallas's vibrant barbecue scene, a long-standing curiosity about how meat transforms under different techniques, and a shift from architecture to food writing after discovering the depth of Texas barbecue through travels and early reviews.
Aaron Franklin
Q: How did you decide to weld your own pits and start DIY solutions when money was tight?
I literally didn't have enough money to hire a welder, so I bought a welding machine and took matters into my own hands, which kicked off a long tradition of DIY problem-solving.
Your American Beef Might Not Be American
Q: Is mandatory country-of-origin labeling a viable solution again, or could it backfire on prices and supply?
The panel discusses that while labeling could inform consumers and support premium prices, making it mandatory might raise costs; voluntary labeling has been ineffective, and opinions vary on long-term price impact.
Your American Beef Might Not Be American
Q: Do you think Texas has the antitrust teeth to go after the packers independently if the DOJ can't?
The guest responds that antitrust enforcement should occur at the federal level due to the scale of interstate feedlots, with state action being insufficient to address nationwide packer dominance; ongoing interest in federal scrutiny or breakup.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Smoke(less)

What is Smoke(less) about and what kind of topics does it cover?

Smoke(less) features veteran Texas barbecue pitmasters who share candid, behind-the-scenes perspectives on leadership, entrepreneurship, burnout, and the cultivation of craft beyond the pit. Episodes blend personal stories, mentorship, and community impact with practical business and human-performance insights, often weaving in resilience, family, and ethics in the hospitality world. Noteworthy is the show's emphasis on authentic storytelling, vulnerability among peers, and explorations of scaling, brand building, and navigating industry challenges while staying true to core values. Potential listeners spanning restaurant operators, culinary professionals, and curious entrepreneurs can expect honest conversations about life, purpose, and th... more

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How many episodes of Smoke(less) are there?

Smoke(less) launched a year ago and published 24 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Smoke(less)?

Recent guests on Smoke(less) include:

1. Arnis Robbins
2. Sam Jones
3. Joe Zavala
4. Kerry Snow
5. Tootsie Snow
6. Evan LeRoy
7. Lance Zimmerman
8. Sid Miller

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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