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Our Story

About Smokes Zip Club

We're a crew of obsessive pit masters, food writers, and backyard BBQ fanatics united by one belief: great BBQ is the world's most honest food.

The team at the smoker
How It Started

Born Around a Fire at 2am

Smokes Zip Club started in 2019 in a backyard in Austin, Texas. Three friends — Marcus, Jake, and Sarah — were arguing (again) about whether post oak or hickory made better brisket when Marcus said, "we should just write all of this down."

What started as a shared Google Doc of BBQ notes became a blog, then a community, then a destination for over 50,000 monthly readers who share that same obsessive love for smoke and fire.

We test every recipe multiple times. We travel to eat at the legendary joints. We buy and break every piece of equipment so you don't have to. Our mission is simple: help you make the best BBQ of your life.

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Recipe Testing

Every recipe is tested a minimum of 3 times before publishing.

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No Sponsored Filler

Equipment reviews are bought with our own money. Honest opinions only.

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Community First

We respond to every question. BBQ is meant to be shared.

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Real Pitmasters

Content written by people who actually stand over a smoker for 14 hours.

200+
Tested Recipes
50K+
Monthly Readers
7yrs
Of BBQ Obsession
4.9★
Average Recipe Rating
The Team

Meet the Pit Masters

Real people who have burned their hands, woken up at 4am to tend a fire, and eaten way too much brisket in the name of research.

Marcus Tate

Marcus Tate

Co-Founder & Head Pit Master

10-year competition BBQ veteran. Two-time Texas State BBQ Championship finalist. Specializes in beef and low-and-slow technique.

Sarah Ramos

Sarah Ramos

Co-Founder & Equipment Editor

Former culinary school instructor turned BBQ equipment obsessive. Has personally tested over 60 grills and smokers. Expert in gas and pellet systems.

Jake Davis

Jake Davis

Co-Founder & Recipe Developer

Self-taught BBQ chef with a background in food science. Developed over 150 original recipes for the site. Kansas City native with a weakness for burnt ends.

Amy Lin

Amy Lin

Contributing Writer & Culture Editor

Food journalist who has eaten her way through Texas, North Carolina, and Tennessee. Covers BBQ culture, regional history, and competition circuit stories.

Our Philosophy

"Good BBQ takes time. That's the point."

In a world that celebrates shortcuts, BBQ stubbornly refuses to comply. You can't rush a brisket. You can't fake a smoke ring. You have to commit, be patient, and trust the process.

That's what we love about it. BBQ teaches you to slow down, be present, and find satisfaction in the work itself — not just the result. We built this site to share that philosophy alongside the best recipes we know.

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