The cooks are only half of it. These are the workshop visits, the gear, and the lessons that came from years of getting a fire wrong before getting it right.
Behind the scenes
4:04
A day behind the scenes in a friend’s wood-fired pizza truck — oak fuel, a 500–600°F dome, a stone floor held above 400°F, and the fire management that keeps it all running through a service.
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The journey
3:50
The small, awkward offset smoker that taught fire management the hard way — and what actually carried over to running a custom 250-gallon pit years later.
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Workshop visit
3:22
A look around R&R Smokers, the Atlantic Canadian shop building everything from backyard Signature Series offsets to 1,000-gallon custom pits and competition drum smokers — including the 250-gallon offset most of the cooks on this site come off.
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