I’m Malcom Reed and these are my barbecue recipes, how-to videos, techniques and tips to cook better barbecue.

My Newest Barbecue Recipes…

Click on an image to get the full recipe

My Basic Barbecue Recipes…

Barbecue Supply Shop

About Malcom Reed

I am a professional Barbecue’er. I’ve cooked the competition barbecue circuit since 2001 with my team, Killer Hogs… and we’re still going strong. Along with my wife Rachelle and my brother Waylon, we cook over 20 professional barbecue contests a year.

Killer Hogs Barbecue Team
Rachelle and I run this website, my YouTube Channel, our BBQ Shop and Classes. We work hard and don’t get much time off, but we love what we do.

I have a passion for barbecue and cooking really good food. I’ve been a student of barbecue all my life and I always want to learn more. And I like to share my recipes too… that’s how this whole thing all got started.

I have a lot of recipes using a lot of different smokers. I have some tips, competition stuff…  I try to cover it all.

If you need to get in touch with HowToBBQRight, here is how you can do it….

H2BBQ Facebook

Malcom's Twitter

H2BBQ YouTube


Barbecue Thermometer

Barbecue Tips

Barbecue Recipes – Pork

Barbecue Recipes – Beef

Barbecue Recipes – Chicken

Barbecue Meat Probe

whole hog on Barbecue smoker

You can’t talk about Barbecue without talking about smoke

Ever had BBQ that tastes bitter? Or looks way too dark?

One big mistake when BBQing is to add smoke through the entire cooking process. If you add too much smoke, you’re not going to get the best ‘que possible.

It’s easy to avoid this; you just have to understand how the meat takes on that smoky flavor…

When you first place a cut of meat on a hot grill, the “pores” of the meat are essentially open. But when the surface of your meat reaches a specific temperature – around 145 internal – it begins to brown (and those pores start to close). This is called the Maillard reaction (or the browning reaction). This is what gives you the brown color on the outside, this is what creates your bark and this reaction gives you a LOT of flavor.

If you threw a steak on a hot grill, you would have this reaction almost instantly… but when you smoking low n’ slow it takes a while and gives you a chance to add a rich, smoky flavor to the meat.

smoking Barbecue butts and beef brisket

Once the browning process occurs, you can’t get anymore smoke into the meat – that part of the cooking process is over. I don’t care who you are; it’s just not going to happen. All you can do now is add smoke to your bark… and too much smoke on your bark is going to give your BBQ a very bitter taste and a black color.

A lot of people will taste badly cooked BBQ and think that they can taste lighter fluid… but really it’s just the bitterness they taste caused from too much smoke.

For the perfect smoked flavor, you smoke meat from the time it goes on the grill until the internal temperature reaches 145F. Then just remove the wood – or let it finish burning – and continue to breakdown and cook the meat with a clean-burning charcoal.

This is how you get the maximum amount of smoke flavor inside our meat without making any part bitter.

Barbecue Supply Shop

Contact Malcom
Welcome to HowToBBQRight

I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

To me, it's all about Barbecue... I love creating, cooking and sharing my recipes.

I have a lot of smoking, grilling and cooking recipes on this website and my HowToBBQRight YouTube Channel. Check 'em out.

I’ll email you every other week with my newest recipes

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