Let’s face it. We don’t need much of an excuse to hang outside and smoke cigars.

Lawn work. Keeping an eye on the dog. Smoking a brisket. Give us a reason during the favorable weather, and we are just looking for an excuse to be outside.

For some of us cigar smokers, BBQ is a go-to, so we contacted Chad Ward of Whiskey Bent BBQ for some answers from the expert and to get some BBQ tips and tricks

BBQ Tips from a Expert – Chad Ward, Traeger Grills

Chad is Director/BBQ Marketing for Traeger Grills, appears on numerous TV shows, and competes nationally.

CP: BBQ Starter Pack: If someone wants to level up their backyard BBQ game, what are the absolute must-have pieces of equipment—besides a grill, of course? Give us your BBQ tips!

Chad: The first thing I recommend is a great thermometer.  Whether it is a leave in thermometer like a Meater or an instant read thermometer like a Thermapen, it will make you a better cook overnight.  Very animal has lived a different life so cooking to time isn’t good enough, cooking to an internal temperature will yield a much better product. 

The second is a consistent fuel source. Whether it is wood, charcoal or pellets, you want to make sure you have fuel that is going to produce a clean fire. 

CP: Rookie Mistakes: What’s the #1 mistake backyard grillers make that separates the amateurs from the pitmasters?

Chad: Amateurs tend to cook based on time while pitmasters rely on look, feel and internal temperature. 

CP: Grill Wars: Gas, charcoal, pellet—if you could only pick one for the rest of your life, which would it be and why?

Chad: Pellet grill because i know that I will cook more often because of the ease and convenience.  

CP: Secret Weapons: Every great BBQ chef has a secret weapon. What’s yours—a specific rub, a cooking trick, or maybe a lucky spatula?

Whisky Bent BBQ Prime Rib

Chad: Our Whiskey Bent BBQ seasonings are always a weapon, we are just not trying to keep them that secret!  😁😁 I will also say that the reverse sear method is one that I use on steaks and thick cut pork chops and people absolutely love it. Instead of cooking the steak or chop at a very high temperature for couple minutes each side, I will smoke it at 225-250 degrees and then finish it at a higher attempt.  It gives you very consistent results all the way through the protein. 

CP: Meat Sweats & Regrets: What’s the worst BBQ disaster you’ve ever witnessed? (Bonus points if it involves an exploding brisket or a grill fire.)

Chad: While it isn’t technically BBQ, it was outdoor cooking and enough of a disaster that I have to share!  On my first TV morning show segment, they came out to our original shop in downtown Lakeland.  They usually shoot the segments live but we had terrible weather moving in so they wanted to pre-tape them. I was smoking one bird, grilling one bird and frying one bird.  Long story short, we were rushing to get the segments done and I didn’t make sure the cavity of the fried bird was dry before putting it in and it had excessive water in it which made the oil boil over once I put it in.  After jumping out of my skin when it happened, the fire burned itself out and no real estate was harmed in the process!

CP: Low & Slow or Hot & Fast? If you had to convince a stubborn backyard griller to embrace slow cooking, what’s your best argument?

Chad: First, you can’t rush perfection and by cooking at a lower temperature, it allows you a larger window to pull the meat off at the ideal temperature and doneness.  A close second is the longer it takes, the more adult beverages and cigars you can enjoy!

CP: BBQ Myths Busted: What’s the biggest BBQ myth that just won’t die, but needs to? (Like, does searing really “lock in” juices?)

Chad: We will save searing in the juices for our next article but it is definitely a myth!  Another one is cook beef brisket and pork butt with the fat side up so as it cooks the fat will melt and keep the meat moist!  Absolute malarkey!  Fat is made up of oil and muscle fibers contain cells that contain water.  We learn at a young age that oil and water don’t mix so an oil based fat is not going to hydrate a water based muscle fiber!

CP: Sauce Boss or Purist? Some folks believe sauce is just a way to cover up bad BBQ. Where do you stand in the great “Sauce vs. No Sauce” debate?

Chad: I am usually a no sauce guy! If I do use anything, it’s usually a glaze which to me is a more thinned out bbq sauce and it has to add a layer of flavor and not dominate the whole bite. 

CP: Best Sidekicks: No BBQ plate is complete without killer sides. What’s the one side dish you absolutely have to have with your smoked meat?

Chad: I would have to say potato salad is a staple next to my BBQ. I grew up on potato salad and it is a southern staple!!

CP: Ultimate Backyard Bash: If you were throwing the ultimate backyard BBQ for friends, what’s on the menu, what’s in your cooler, and what music is playing?

Chad: The menu is brisket, ribs, wings, mac and cheese, baked beans, potato salad and banana pudding.  As far as the cooler, we will have some beer, seltzers, soda and water but you will find me by the bar pouring a Tito’s and soda. The music is gonna be all over the place as I like so many genres and generations of music but you will probably hear Waylon, Jason Aldean, 2Pac, Juvenile and Post Malone within the first hour!

Thanks for your time Chad…now we are really hungry! – You can reach Chad Ward at www.whiskeybentbbq.com