TENTANG EPISODE INI
Jeremy Yoder of Mad Scientist Barbecue joins the Wise Guys BBQ Podcast for a deep dive into barbecue science, live-fire cooking, offset smokers, brisket, pitmaster techniques, and the journey behind one of the most respected BBQ channels on YouTube.
Jeremy takes us back to the beginning—from buying a cheap grill as a high school powerlifter and studying biochemistry, to working as a teacher, starting a barbecue catering business, and eventually turning Mad Scientist Barbecue into a full-time career.
He also shares a story he says he’s never told publicly before about an early phone call with Yoder Smokers and why that interaction ultimately led him to choose a different offset smoker.
We also go behind the scenes of Jeremy’s grueling live-fire competition experience, where limited equipment, strict time constraints, homemade cooking setups, and very little sleep forced him to adapt on the fly.
Jeremy opens up about what he’s learned from some of the biggest names in barbecue, including Aaron Franklin, Evan LeRoy, Goldee’s Barbecue, Bar-A-BBQ, and his friend Al. He explains why Franklin Barbecue remains his personal gold standard for brisket and why the openness and transparency of the barbecue community has played such a major role in his own approach to teaching.
Plus, we get into:
🔥 How Jeremy uses science to understand better barbecue
🔥 The early days of Mad Scientist Barbecue
🔥 Why he doesn’t worry much about the YouTube algorithm
🔥 The untold Yoder Smokers story
🔥 Surviving an exhausting live-fire cooking competition
🔥 What makes great brisket his benchmark for barbecue
🔥 Cooking Basque cheesecake on a smoker
🔥 His upcoming trip to Lima, Peru for an international barbecue festival
🔥 Smoked ceviche, grilled guinea pig, and exploring Peruvian food
🔥 His upcoming scientific experiment comparing smoke from pellet grills, Weber Smokey Mountains, and offset smokers
🔥 Using laboratory equipment to measure what’s actually in barbecue smoke
🔥 Why great pitmasters are willing to share what they know
🔥 The barbecue creators and pitmasters Jeremy admires today
Whether you’re trying to improve your brisket, master an offset smoker, understand clean smoke, learn live-fire cooking, or simply want to hear the story behind Mad Scientist Barbecue, this conversation with Jeremy Yoder is packed with BBQ knowledge, stories, and plenty of laughs.
Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue science, BBQ recipes, competition barbecue, live-fire cooking, and conversations with the people shaping barbecue today.
#MadScientistBarbecue
Jeremy takes us back to the beginning—from buying a cheap grill as a high school powerlifter and studying biochemistry, to working as a teacher, starting a barbecue catering business, and eventually turning Mad Scientist Barbecue into a full-time career.
He also shares a story he says he’s never told publicly before about an early phone call with Yoder Smokers and why that interaction ultimately led him to choose a different offset smoker.
We also go behind the scenes of Jeremy’s grueling live-fire competition experience, where limited equipment, strict time constraints, homemade cooking setups, and very little sleep forced him to adapt on the fly.
Jeremy opens up about what he’s learned from some of the biggest names in barbecue, including Aaron Franklin, Evan LeRoy, Goldee’s Barbecue, Bar-A-BBQ, and his friend Al. He explains why Franklin Barbecue remains his personal gold standard for brisket and why the openness and transparency of the barbecue community has played such a major role in his own approach to teaching.
Plus, we get into:
🔥 How Jeremy uses science to understand better barbecue
🔥 The early days of Mad Scientist Barbecue
🔥 Why he doesn’t worry much about the YouTube algorithm
🔥 The untold Yoder Smokers story
🔥 Surviving an exhausting live-fire cooking competition
🔥 What makes great brisket his benchmark for barbecue
🔥 Cooking Basque cheesecake on a smoker
🔥 His upcoming trip to Lima, Peru for an international barbecue festival
🔥 Smoked ceviche, grilled guinea pig, and exploring Peruvian food
🔥 His upcoming scientific experiment comparing smoke from pellet grills, Weber Smokey Mountains, and offset smokers
🔥 Using laboratory equipment to measure what’s actually in barbecue smoke
🔥 Why great pitmasters are willing to share what they know
🔥 The barbecue creators and pitmasters Jeremy admires today
Whether you’re trying to improve your brisket, master an offset smoker, understand clean smoke, learn live-fire cooking, or simply want to hear the story behind Mad Scientist Barbecue, this conversation with Jeremy Yoder is packed with BBQ knowledge, stories, and plenty of laughs.
Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue science, BBQ recipes, competition barbecue, live-fire cooking, and conversations with the people shaping barbecue today.
#MadScientistBarbecue
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DALAM EPISODE INI
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