Smoke Meat Like a Master and Start Hosting Delicious Cookouts Your Family and Friends Will Never Forget

Sound familiar? You’ve always wanted to smoke delicious meals but never really knew how. After traveling around the world, and experimenting with nearly every style…

I have a secret here for you…

The Truth is, Mastering Your Smoker Isn't All That Hard.

There are THOUSANDS of articles and videos online that attempt to teach people how to cook with smoke. But you could spend countless hours sorting through it all, and still come out more confused than when you started.

Ask me how I know…

My name is Michael “Medium Rare” O’Donnell and for me, becoming a master smoker was a necessity.

I’m the owner of Cave Tools, one of the most widely used and respected brands in Barbecue. I was expected to be a world class smoker.

Except I wasn’t. Not even close…

Some people are born into it, with generations of secrets and experience, and some have the luxury of a whole lot of time to learn. I had neither, So I did what everyone does..

I hit Google.

One site told me to pair hickory wood with beef while another told me that hickory is way too strong and you should go with a more mild wood like pecan.

Then there’s the “Texas Crutch”

And the “3-2-1 Method”

And the infamous “Stall”..

Every piece of advice changing around based on what part of the country you happen to be in. (Just try going “Texas Style” in Memphis and let me know how THAT works out for you…)

I knew there had to be a better way to learn how to master this whole Smoking thing..

And then it hit me, Up until this point I was going it alone.

See Barbecue is NOT an exact science.

It’s an Art.

When it comes to barbecue, the rules are up for interpretation. (And they SHOULD be)

If I really wanted to learn, I needed to learn from someone who had truly seen it all when it comes to the art of smoking. Someone I could turn to when I wanted to get it RIGHT.

Here’s where things get uh…

Interesting.

See, I’m from Philadelphia and we’re not exactly known for our barbecue.

So I decided that the best way to learn was to jump in my car and head down south to barbecue country. I would hit the barbecue competitions every weekend so I could learn first hand from some of the best pitmasters in the country.

Yeah, Philly Accent & All…

The people on the circuit are nice, Sure, But they are also there to win. Let’s just say getting the true masters at this to make time for some guy from the big city..

Was an interesting challenge..

What I REALLY needed was to book a private lesson with an expert & make it worth his while..

Problem with private lessons though, was having to book months in advance and then pay anywhere from $500 all the way past $2400 for a weekend, not including your travel and accommodation costs.

I don’t know about you, but for me that’s a LOT.

Just sayin.

What if I had a question a couple of weeks later when I was cooking on my own smoker, Or what if I missed or forgot some small detail?

It’s not like I could retake the class again for free…

If I was going to spend that kind of money, I wanted to make sure that I learned from the absolute best barbecue master I could find.

That’s Why I Reached Out To Rick Browne.

Rick is a world renowned Barbecue Pitmaster and the host of the Barbecue America TV show which ran for 7 seasons on more than 230 stations reaching 10s of millions of fans nationwide.

He’s also one of only 26 people in the world who has been awarded an honorary Ph.B (Doctor of Barbecue Philosophy) by the Kansas City Barbecue Society – the world’s largest barbecue association.

Yep. It’s A “Thing”..

On paper, Rick was probably the most qualified person in the entire world to teach me the art of smoking.

On top of that, I came to learn he has lived one of the most interesting lives of anyone I ever met and that barbecue was something he only picked up later in life!

Before becoming a Pitmaster, Rick had led many lives as a chef, journalist, photojournalist, and an author. Rick told me tons of interesting stories about how he almost became the White House Photographer, how he broke multiple world records in aviation for the fastest times flying around the world, and his two year journey profiling 100 of the oldest historic eateries in the United States.

Rick’s journeys had taken him to 47 states and 65 countries around the world. Along the way he also managed to write 16 best selling cookbooks on barbecue, grilling, outdoor deep frying, and smoking which went on to sell over 170,000 copies!

Put it like this:

Rick is basically the Anthony Bourdain of Barbecue.

He’s actually shared the stage on multiple occasions with Anthony Bourdain and other five star chefs such as Martin Yan, Sarah Moulton, Chef Jet, and Wolfgang Puck.

I knew that hiring Rick to be my mentor wasn’t going to be cheap, but how could I pass up the opportunity to learn from one of the foremost barbecue experts in the world?

I told Rick all about my journey and struggles to master the art of smoking and he agreed to take me on.

But with a twist..

Because nobody should have to spend as much time and energy learning how to smoke delicious meals as I had, we should record EVERYTHING so we could help others!

Rick agreed to let me film him teaching his flagship course,
Cooking With Smoke 101.

Sure he could continue charging upwards of $1,000 for live weekend classes and only serve a small wealthy group of people, but that wouldn’t have been in line with his mission of making a lasting impact on people like you and me.

By recording all of Rick’s best secrets and techniques on video, we could reach tens of thousands of people all across the country. Together, we could bring Rick’s world class training to the common man and woman.

What used to be reserved for serious competitors on “the circuit”, we could now teach to the average mom or dad looking to spruce up their neighborhood cookouts or the grandparents who want to make family get-togethers something special that all the kids would look forward to coming to.

I wanted to make sure we had a Foolproof Formula that could take anyone from Beginner to Pro.

One of the questions I always used to ask everyone on the Barbecue Trail was What was their Secret To Success?

I wanted to know why some Pitmasters spent years competing before they won their first competition and others saw success within weeks.

Everyone had their own story, but there was one common thread in every single response. I knew I was on to something when Rick told me he followed the exact same strategy to pick up barbecue later in life at the age of 52.

You see, BBQ is a learnable skill just like anything else

What set Rick and the other Barbecue Champions apart was their process of learning.

It came down to 2 key things.

The first: Every successful Barbecue Pitmaster keeps a journal.

By logging all of the most important details from their meat smoking sessions including pictures and notes, they were able to look back on all of their recipes and improve for the next time.

They knew what types of wood produced the best flavor for which recipes and they could recall at what times they added more charcoal to the smoker or basted their meat to keep it moist.

Their Barbecue Journal became their road map and allowed them to test one variable at a time until they could hone in on the perfect recipe.

By using a Barbecue Journal, these Pitmasters were able to short cut their way to Meat Smoking Mastery and accelerate the learning process that otherwise would have taken years of experience to achieve.

But keeping a journal was only one piece of the puzzle

The second key to becoming a Grill Master was to surround yourself with a community of other like minded cooks.

Sure, barbecue competition teams cook more than the rest of us, but one of the key reasons they become so good is because they are surrounded by other experts.

Any time they have a question or need some help, they have people they can rely on to point them in the right direction.

Better known as simply “The Family”.

I could relate.. When I first started to learn the art of smoking I was alone. I never had the support of a Barbecue Family which is why all of the information I was learning wasn’t producing real results and delicious meals.

Now that I had cracked the code, I wanted to create an easier way for people like you and I to become Master Smokers and greatly improve the quality of our meals in a fraction of the time and money it took for just me to become the Master Smoker I am today.

Introducing Grill Master University’s Cooking With Smoke 101

Cooking with Smoke 101 is an in depth online course that will teach you how to Master Your Smoker and cook delicious meals that are the envy of everyone you meet.
It includes everything that I’ve learned along the way to becoming a Master Smoker including our 100% Foolproof Formula for shortcutting your way to success in WEEKS instead of generations..

Here’s What You’ll Get

Module 1: The Cooking with Smoke Handbook

  • A Complete Guide To Buying a Smoker
  • Choosing The Best Smoker For You
  • How To Use Your Smoker
  • The Indirect Cooking Method
  • The Best Woods for Smoking
  • The Science of Smoke
  • The Colors of Smoke
  • The Famous (or Infamous) Smoke Ring
  • Common Smoking Mistakes and How To Avoid Them

Module 2: Chicken and Turkey

  • Apple Wood Smoked Chicken with Maple Syrup – Apple Cider Brine
  • Smoked Turkey with Oyster Dressing
  • Smoked Cornish Hens with Cherry Sauce

Module 3: PORK

  • Smoked Pork Spare Ribs
  • Smoked Pulled Pork with Root Beer Barbecue Sauce
  • Smoked Sweet ‘n’ Sassy Sausages

Module 4: Beef

  • Smoked Beef Brisket
  • Smoked Sauerbraten Roast
  • RBQs Smoked Meatloaf
  • Stuffed Smoked Balsamic Onion Burgers

Module 5: SEAFOOD

  • Indian Candy Smoked Salmon
  • Smoked Trout
  • Smoked Oysters

Module 6: Sides and Desert

  • Smoked Tomato and Basil Rice
  • Smoked Sweet Potatoes
  • Smoked Yukon Gold Potatoes
  • Smokin’ Chocolate Cake & Smokey Chocolate Frosting

The Barbecue Smoking and Cooking Journal App (iOS & Android)

  • The fastest way to master the art of smoking. This cooking journal app is based on all of our research talking with the most successful barbecue champions. Log your MOST important information from your smoking sessions including pictures and notes so you can always look back at your recipes and improve for next time.
  • Import the recipes and cooking journals from the course directly into your app so you have everything you need when you’re out at the smoker
  • Share your recipes and journals with friends or download delicious recipes and journals from other members of the community

The Grill Master Family

This private Grill Master Family members only facebook group provides ongoing support from your peers and instructors.
In the Grill Master Family we believe that when you are more confident at cooking you cook more often and when you cook more often you end up spending more quality time with the people you love

Here’s What Alumni are Saying

“Couldn't decide which to do so I just had to make the peppers and sausage. Just FYI. It is delicious.”
Mark Bolie
“Ok, I had to try the meatloaf on the smoker. This was one the best meatloaf I have had. I changed pepper to Bell and I added onion. I have to have onion in there. I also fixed beef jerky and made banana boat for dessert!”
Doyle Tiller
“Here is the pulled pork with root beer. Pretty good stuff.”
Will Tom
“Ok, I did the pulled pork with root beer BBQ sauce. This class gave me the confidence to tackle this 6.5 hour smoke. I thought it would take longer with the wind. Seemed to be a hit at home!!”
Doyle Tiller
“Smoked chicken with maple syrup apple cider brine”
Greg Svanas
“So here is my chicken pictures from the first part of the class. I did pieces because I wanted to have enough for a church meal. I think they turned out great. Used the recipe from the video.”
Mark Bolie
Free Bonus #1:

Rick’s Hand Written Journals

For the first time ever, Rick is providing copies of his own personal cooking journal entries for every recipe in the course. You get to follow the exact steps that Rick took every step of the way to make each of these delicious recipes

Ok, GREAT This is looking REALLY Good.

But…

What’s this all going to cost?

Now, if you took a private course from Rick you’d be paying thousands… and take it from me, it’d be worth every penny for the expertise Rick offers you. His decades of experience smoking meats is unrivaled…

If you miss out on this, you’d also have to take into account the cost of meats that you may be burning or overcooking…. For me that cost was between $60- $100 every year!

Which add up. I KNOW I don’t need to remind you..

It’s clear, We could easily charge $1,000.00 for this masterclass. It’s literally the only way you can get your hands on Rick’s signature smoking techniques without mortgaging your house…

But we wouldn’t do that to you.

Now, it would be an unbelievable bargain if we charged $500.00 for this course.
And if we went as low as $300.00… well, you may think we were a bit cuckoo here.

Because smoking meats is so close to my heart, and because I know what this course can mean for you, your family, and above all, your ability to consistently host amazing, mouth watering cookouts…

I’ve decided that for a limited time I’m gonna offer this up for $97.

That’s it. Not a dime more. I want to give you a chance to absorb Rick’s cooking and to change the lives of your family and friends.

Free Bonus #2:

Our Exclusive Meat Smoking Guide

This one page cheat sheet includes smoking suggestions for Pork, Beef, Chicken, Turkey, Ribs, and Fish with target smoker temperatures and optimal internal meat temperatures as well as detailed flavor profiles and meat pairing recommendations for 20 different types of wood
Free Bonus #3:

Meat Temperature “Cheat Sheet”

This includes internal meat temperature recommendations for all of your cooking needs in the kitchen.

With this, you’ll always be able to reach your exact target doneness for any meat

Free Bonus #4:

Members Only Discounts on ANY Cave Tools BBQ Tools and Accessories…Forever

(This one thing alone can save you MULTIPLES of your investment today)

That reminds me, Let’s talk about the Guarantee.

I’m happy about all that time I got to spend down south when it comes to this part, See, in the south, a guy just doesn’t mess around when it comes to backing up what he says.

Ever..

Rest easy friend, If you are unhappy for ANY reason whatsoever. (And I do mean ANYTHING) just let me know, and I will give you a 100% full refund just for asking anytime during your first 30 days.

No strings, no “gotchas”, No kidding.

It’s just the right way to do business. Even though it looks like a few people have forgotten that here on the web..

On top of that, You can even keep the course, just for giving it a fair try. Hey, I TOLD you we were in this to help out! 🙂

Unleash Your Inner Grill Master

Can you imagine in just a few short weeks to be able to go from “just another outdoor cook” to The one people Talk About when it comes to GREAT outside cooking!…

"Ok, here was my chicken smoke dinner. I cut brine in half because I was not doing whole chicken. We like wings and legs. I did a couple thighs too to see how thicker pieces cook. I also added a chicken blend called kickin chicken instead of just black pepper. I turned out great, family was impressed. "
Doyle Tiller
My wife got me a smoker for my birthday so I decided to try the smoked pork spare ribs. This was my first time every trying to smoke anything! All in all, I was happy with how they turned out. The flavor was great. I have a lot to learn but I can’t wait to try something new this weekend.
Brian Ceschan
“OK, here is my video of the cooking with smoke course and my finial review and endorsement. ”
Doyle Tiller
“Well the cake with smokin icing turned out great too!!”
Doyle Tiller
“Not that I'm a Master smoker or anything. I have done several briskets in the past and have been told by others how tender and juicy they are. So I decided to do the meatloaf. I left out the peppers because my family do not like them. But here are pictures of before and after. Very delicious.”
Mark Bolie
"OK, final food group of seafood. This was Rockfish with sweet potato side. Turned out very moist mild smoke flavor."
Doyle Tiller
You may not realize it… but you’re standing at a fork in the road…

Turn left, and nothing happens.

Not a damn thing.

You have the same future as you do past. Your cookouts will remain just like they are now with family and friends doing everything in their power to avoid get togethers where you’re responsible for the meals.

You’re probably used to hearing all the wild excuses they give…

That left turn means you LITERALLY decide to accept your lot as a subpar smoker… which I strongly urge you to reconsider.

But I’m guessing you’re smarter than that.

You care enough about your family memories, your cooking legacy, and the tastebuds of your guests… to choose change.

It’s just a few bucks out of your pocket and you’ll get access to some of the world’s best kept meat cooking secrets, to impress EVERYONE by channeling Rick Browne’s expert cooking with each meal you serve.

Literally, you get the ability to master your smoker for less than the cost of dinner.

So there’s that…

From where I stand It’s kind of a no brainer, which is my intention here.

How about you?

Yeah, here’s the button. You know what to do.

I’ll see you on the inside.