Wood fire talk from the working end.
Quetorials follows JD and Chef Jordan Jackson through the ordinary work of cooking with wood, building pits, answering questions, and thinking out loud. It is part barbecue lesson, part working conversation, with technique tucked between stories about restaurants, fishing, family, weather, and whatever interrupted the day.
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Quetorials feels less like a formal cooking program than a long table in a working barbecue world. JD leads most of the movement, with Chef Jordan Jackson nearby as technical counterpoint, joke target, and steady second voice. The show is built around wood-fire cookery: grilling, offset smoking, direct heat, brisket, pork, fish, bark, airflow, coal beds, steel, and the small decisions that separate an average cook from a careful one. It is also built around interruptions. A topic gets named, a note goes missing, somebody mentions coffee or water bottles, and the conversation takes the scenic route before returning to the pit. That wandering is part of the identity. The hosts can spend real time on smoker diameter, convection, blocking plates, trimming briskets, or choosing the right cooker, then slide into trout fishing, restaurant counts, family meals, or a story about a health inspector visit. The teaching style is blunt but not cold. It favors examples, comparisons, and strong preferences over tidy instruction. Barbecue is treated as craft, business, memory, and responsibility at the same time. The show is especially good when it argues against shortcuts. A brisket trim becomes a lesson in airflow and proportion. A pork sandwich becomes evidence that care changes food. A cooker design becomes a philosophy about solving problems rather than designing art. Quetorials also gives regular space to the larger world around the hosts, including Workhorse Pits, Woodfire Mercantile, the Woodfire Cookery campus, classes, a coming restaurant, and the Chasing Fire video project. Those updates do not feel separate from the cooking talk; they are part of the same daily workshop. Beginners are welcomed from the sidelines without being talked down to. More experienced cooks may come for the opinionated pit talk and stay for the lived detail. The show is casual enough to leave coughs, yawns, side jokes, and unfinished thoughts in the room. It is sincere enough to keep returning to why people cook this way in the first place. For anyone interested in fire, food, tools, and the culture that grows around them, Quetorials offers rough-edged expertise with a lot of human weather still attached.
Made for: Quetorials suits barbecue beginners, backyard cooks, offset smoker obsessives, and wood-fire people who like practical advice with shop talk still attached. It is best for listeners who enjoy long-form conversation more than tightly edited tutorials.
What sets it apart: The show stands apart by mixing real pit-building and restaurant work with cooking instruction, instead of treating barbecue as isolated recipe content. Its lessons come through digressions, arguments, customer questions, fishing stories, and the daily business of making wood-fire cooking work.
Howdy,I love cooking the primitive way, with just wood and a fire. I've been fascinated and inspired by it since I was a boy.After 35 years of meddling with fires trying to conjure up the next best cook, I stumbled upon a larger purpose. I realized my "why" was less about the end product and MORE about the spiritual pilgrimage of primitive style cooking.The enjoyment of prepping wood, getting a fire going, establishing a coal bed... I love being entangled by the many challenges within a cook and that process became the gift I didn't know I needed...
Based on 5 episodes we listened to · September 2026
Quetorials makes wood-fire cooking approachable by pairing detailed smoker mechanics with candid debate about technique, equipment, and barbecue culture.
Quetorials turns barbecue technique into a running conversation between JD and Chef Jordan Jackson, moving from brisket trimming and chopped beef to smoker diameter, airflow, convection, and choosing the right cooker.
Brisket fat gets an aerodynamic argument here, while your trout-fishing tangent waits nearby.
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Short reviews from the PlayNext desk, based on the episodes we processed.
Qtorials keeps the focus on wood fire cookery, beginner-friendly advice, and the practical realities of temperature, steel, and a cold bed.
Qtorials stays centered on wood fire cookery and beginner-friendly guidance, with Jordan Jackson, Chefery, and JD walking through grilling, offset smoking, and the practical realities of steel, temperature, and the cold bed needed to cook well.
Barbecue math, career changes, and a loose conversation about why people keep opening restaurants.
This episode leans into the rough math of barbecue, using the stated 3,900 restaurants in Atlanta and the surrounding area to frame the bigger question of why anyone would open yet another one.
A barbecue conversation about craft, care, and building the right vessel for the cook.
Quetorials spends this episode treating barbecue as something built, not merely served, with J.D. and Chef Jordan Jackson moving from a fence teardown and restaurant work to the larger Woodfire Cookery Campus, its 64 acres, and the barbecue pits and El Bandido grills that come…
A direct heat cooker makes the most sense once the airflow story is clear.
This episode keeps its frame on the cooker choice, and the conversation returns again and again to airflow, convection, and the split between a direct heat cooker and a drum smoker.
A brisket trim debate that treats fat, airflow, and chopped beef like craft.
Quetorials spends this episode on a brisket question cooks and cutters will recognize fast: how much fat to leave on, and what that does to the chop.
Mental-board chess drills for focused practice.
German fragrance talk with real collector judgment.
Winter shows up in May.
JD opens with Chef Jordan Jackson, the Q-Life shirts, and the usual follow-us reminders.
J.D.
JD and Sheffrey start off loose.
JD and Jeffrey start by circling back to episode 50 and admitting the last stretch drifted a bit.
Quetorials hosts JD and Chef Jordan Jackson mark episode 50 by dropping their usual script, promising to "shoot off the horse" in a rodeo-style freewheeling conversation.
This episode discusses customizing an offset smoker and directs listeners to related cooking content on the Workhorse YouTube channel.
The hosts address audience confusion about their Qtorials YouTube channel shifting from tutorial-style videos to a reality show format.
Chef Jordan Jackson and JD discuss BBQ seasoning techniques and answer listener questions about seasoning different meats.
This episode explores the differences between low and slow versus hot and fast cooking methods in grilling, featuring a discussion with Chef Jordan Jackson.
The hosts JD and Jordan discuss competition versus backyard brisket cooking while sharing casual updates about their podcast setup and nearby restaurant construction.
The hosts discuss the logistics of their podcast and video content while teasing the development of a Texas restaurant and BBQ career opportunities.
The hosts discuss upcoming grilling topics and share personal anecdotes about recent activities, including tree removal and machinery use.
JD and Chef Jordan Jackson of Quetorials close a multi-episode customer Q&A series by answering six pages of questions collected by the Wood Fire Cookery office, including whether to automate an offset smoker with a fan controller ("The answer is no").
This episode discusses the differences between top and bottom grates on an offset smoker, including cooking techniques and tips for barbecue enthusiasts.
This episode discusses how to choose the right size offset smoker for beginners, based on common questions and listener feedback.
The hosts discuss the pros and cons of opening a barbecue restaurant, with specific advice about taking Texas-style barbecue to markets outside Texas where there's less competition.