SMOKIN DADBOD

Backyard born. Flavor obsessed.

SMOKIN
DADBOD

Low & Slow Every Time

Big flavor, zero fancy-pants nonsense. Just good smoke, better food, and enough nice racks to make the neighbors look twice.

Read the First Cook See the Photos
Scroll for the story↓

Choose your path

WELCOME TO
THE BACKYARD.

Follow the cooks, steal a lesson, and stare at the meat. Respectfully, of course.

01 / LEARN

Smoke Journal

Methods, mistakes, wins, and the occasional happy accident.

ENTER THE JOURNAL →02 / LOOK

The Cook Wall

Ribs, brisket, birds, sides, and a suspicious number of nice racks.

OPEN THE WALL →03 / THE STORY

Behind the Smoke

The Father's Day gift, W1ld Rub, and how one hot box became a personality.

READ THE STORY →
The original jar.
The real backyard.

The main event

ONE RUB.
A W1LD AMOUNT
OF OPTIONS.

W1ld Rub is the signature all-purpose seasoning that started getting passed around before it ever had a name. Bold enough for beef, balanced enough to use on damn near everything else.

01 Savory02 Bold03 Smoke-ready

PLAYS NICE WITH

BrisketRibsChickenPorkVeggiesWhatever's for dinner
W1LD RUBStill being perfected, one cook at a time
SMOKE RESPONSIBLY✦COOK STORIES & SMOKIN' IDEAS✦THE DADBOD STORY
02

IT STARTED
WITH A GIFT.

The Smokin DadBod story

NO BOARDROOM.
JUST A BACKYARD.

A Father's Day smoker turned into a whole lot more than dinner.

I started trying different meats, seasonings, sauces, temperatures, and techniques—sometimes absolutely nailing it, sometimes learning what not to do next time.

Friends and family kept showing up hungry. The food kept bringing people together. Eventually, one of those experiments became W1ld Rub, and Smokin DadBod had a reason to exist beyond my own patio.

“My dad makes the best burgers and ribs.”
— His daughter, clearly a woman of excellent taste

Proof is on the tray

FROM THE
SMOKER

Finished cooks, experiments, griddle days, glorious messes, and the occasional side dish that tries to steal the whole meal.

REAL BACKYARD / REAL SMOKE

Six seconds from the backyard

NO STOCK
SMOKE.

That's the actual smoker earning its keep. Tap play for the kind of smoke cloud that makes the neighbors suddenly remember your name.

Two finished racks of smoked ribs resting after the cook
THE PAYOFF / 001

WOW. LOOK AT
THAT RACK.

Finished Christmas ham with a brown-sugar barbecue glaze
CHRISTMAS HAM

Started as a head. Ended as dinner.

Finished cream cheese bacon bombs glazed after smoking
SMOKED SNACKS

Creamy center. Thick bacon. Behave.

Finished brisket with a dark bark
THE BARK

Dark outside. Tender intentions.

Corn, carne, and seasoned chicken cooking on a Blackstone for tacos
TIANA'S TACO SIDE

No empty shells. No witnesses.

Spatchcocked turkey surrounded by smoke
HOLIDAY SMOKE

Nice bird. Great legs.

Smoked pig shots made with spicy kielbasa, cheese, jalapeño, and bacon
PIG SHOTS

One shot leads to six

Rows of bacon-wrapped Sonoran dogs cooking on a Blackstone
SONORAN DOGS

Wrapped dogs. Loose standards.

Bacon-wrapped pickles stuffed with pimento cheese and jalapeño
PICKLE PICS

The ones you asked for

OPEN THE FULL COOK WALL16 more reasons to get hungry
A smoked breakfast sausage, egg, and hash brown sandwich with specialty W1ld breakfast sauce
BREAKFAST SANDWICH

Breakfast got stacked. The diet never stood a chance.

A seasoned rack of ribs midway through the smoke
RIBS / MID-SMOKE

Morning routine. Then a nice rack.

A pan of smoked macaroni and cheese with a browned top
SMOKED SIDE

The side piece stealing dinner

A bowl of smoked chicken wings coated in sauce
WINGS

Came in naked. Left sauced.

Smoked cream cheese covered with bacon jam
SMOKED CREAM CHEESE

Bacon jam came on strong

Bacon-wrapped jalapeño poppers filling two smoker racks
POPPERS

Gutted. Stuffed. Wrapped.

Elote patties plated with sauce
ELOTE PATTIES

Pressed hot. Dressed nice.

Finished smoked buffalo chicken sliders cut and plated
BUFFALO SLIDERS

Built big. Cut small. Ate six.

A smoked peanut-butter-and-jelly cake
SOMETHING SWEET

PB&J hit its rebellious phase

Smoked chicken-and-pineapple sandwiches being assembled
CHICKEN + PINEAPPLE

Pineapple joined the smoke show

A pan of glossy smoked burnt ends
BURNT ENDS

Sticky ends. Clean intentions.

Two steaks cooking on a Blackstone griddle
STEAK NIGHT

The flat top handled the meat

W1ld Rub held in front of bacon-wrapped bites in a smoker
THE RUB

W1ld in the wild

A vertical backyard smoker rolling a thick cloud of smoke
THE PIT

Smoker looking sick

Smoked enchiladas and beans prepared for dinner
SMOKED ENCHILADAS

Rolled tight. Smoked loose.

Smoked chicken-bacon-ranch sliders on a cutting board
CHICKEN BACON RANCH

A three-way that works

A heavily seasoned pork butt or shoulder before smoking
PORK SHOULDER

Nice butt. Needs smoke.

COOKED IN THIS BACKYARD

Everything here came off the pit, griddle, or table where nobody has ever said, “Maybe less bacon.”

Notes from the backyard

THE SMOKE
JOURNAL

Real cooks, short stories, and lessons learned. No 47-paragraph life story first.

01

COOK STORY

The Rib
Game Plan

W1ld Rub, a heartfelt butter bath, and a nice rack without the six-hour commitment.

READ THE FULL COOK →
02

COOK STORY

Cream Cheese
Bacon Bombs

Club crackers, a creamy center, jalapeño, thick-cut bacon, and absolutely no regrets.

OPEN THE BACON BOMBS →
03

COOK STORY

Pickle Pics
You Asked For

Fat dills, pimento cheese, jalapeño, thick-cut bacon, and proper consent.

OPEN THE PICKLE PICS →
OPEN THE SMOKE JOURNAL →

On the test bench

ANOTHER
W1LD IDEA.

W1ld BBQ Sauce is a backyard experiment in progress. If it earns a permanent spot next to the smoker, the story will show up here.

NO STORE · NO LAUNCH DATE · JUST THE PROCESS
WHY WE'RE HERE

Smokin DadBod exists to make damn good food and help bring people together around it.

SMOKE
RESPONSIBLY