Elite BBQ Smokers

10/14/2026

After three and a half hours of live fire action, these ribs are ready for the next stage. Currently reading 160 degrees, we're about to probe them and add some butter. Aiming for 203 degrees, it's almost time to reveal the final result.

10/13/2026

When cooking with live fire, be mindful of sugar content in your rubs. Sugar burns and chars easily, so apply it carefully to prevent unwanted charring. Patience is key!

10/12/2026

Live fire cooking requires a delicate touch with sugar. It can burn and char quickly, so we need to be careful. After applying, let it rest for an hour. Then, get your grill hot and return the meat for that perfect finish.

10/09/2026

10/08/2026

A little old school

Good morning, Redbird nation! 🔥

We’re up early at Redbird’s bar-b-q with smoke rolling! Waiting on the fire to settle in, then we’re loading up some pork butts. We’ll stagger things out and add ribs, bologna, and chicken as the day goes on. Then we’ll call it a day—but that’s gonna be a while! 😂

Hope everybody has a great Thursday! If you roll by today and see the smoke rolling, give ol’ Redbird a honk on the horn. I sure would appreciate it!

Get in where you fit in.
Fire don’t lie. 🔥

10/04/2026

Southern-Style Smoked Mac-N-Cheese. 🧀🔥

Creamy, cheesy, and finished on the smoker until the top starts to brown.

This one gets a pepper-forward kick from our Elite BBQ Smokers Beef Rub, then we layer in three cheeses, cream, and just enough smoke to bring it all together. Keep it classic, add a Ritz topping, or load it with bacon, pulled pork, or smoked brisket.

The full half-pan recipe is in the first comment.

What are you loading yours with—bacon, pulled pork, or brisket?

https://www.elitebbqsmokers.com/blogs/recipes/southern-style-smoked-mac-n-cheese

10/04/2026

Thank you and it was a pleasure to be able to come out and share some good food and some information.

09/30/2026

The Secret’s out!
On The Que BBQ has been in the kitchen cooking up some top-secret new menu additions, and they’re featuring our Smoky Heat Rub on these epic pork rinds!

Make sure to check them out when they return to Aynor on Oct 8th!

We can't thank y'all enough for all the support the last couple weeks! Please bear with us as we have a few more scheduled events to get through and I promise we will be back in Aynor soon!
While we were away though we have been working on a few new items to put on the menu!
We will definitely be back on October 8th on 8th Ave for Aynor Area Chamber of Commerce event so be sure to come see us!