About Me
My name is Frank W. Roberts, and I have been living and breathing barbecue for over 50 years. Born and raised in Texas — the heartland of real barbecue — I fired up my first grill back in 1970, and I have not looked back since. What started as a backyard hobby turned into a lifelong passion that has shaped the way I cook, the way I eat, and the way I connect with people.
Over the decades, I have cooked on just about every type of grill imaginable — pellet, gas, and charcoal. While a lot of pit masters will swear loyalty to one style, I believe each type of grill brings something special to the table. That open-minded approach is what led me to build this site. I wanted a place where grillers of all experience levels could get honest, real-world reviews on all three grill types without bias.
Now, let me tell you a story that pretty much sums up my grilling philosophy.
Not long ago, I showed up to a BBQ cook off with my wife’s grill — a modest little charcoal grill with an attached firebox. Nothing fancy. Nothing expensive. My son pulled up with a shiny $1,200 grill that looked like it belonged in a professional kitchen. When the smoke cleared and the judges had their say, my humble little grill had out cooked his expensive rig, plain and simple. No apologies, no rematch needed.
That moment right there tells you everything you need to know about barbecue. It is not about how much money you spend on your equipment. It is about knowledge, patience, and understanding what you are doing. The grill is just a tool. The real magic happens in the preparation.
That brings me to something I feel strongly about — meat prep. A great cook understands that what you put into your meat before it ever touches the grill is just as important as the heat source beneath it. The rubs, the marinades, the brines, the injections — these are what separate a good BBQ from a great one. I have spent years studying and experimenting with different preparation techniques, and I am always learning something new.
One of my favorite things to do is talk to other BBQ guys. Every pit master I have ever met has a recipe, a trick, or a technique that they are proud of, and I make it a point to listen and learn. Whether it is a secret dry rub passed down through generations or a new way to manage smoke and airflow, I collect these nuggets of wisdom like treasure. That curiosity and love of community is what keeps barbecue culture alive, and it is something I am proud to be a part of.
At the end of the day, I run this site because I love barbecue — genuinely and deeply. When I review a grill, I am not reading a spec sheet and calling it a day. I am thinking about how it performs in the real world, how it holds heat, how it handles a long smoke, and whether it is worth your hard-earned money. My reviews come from decades of hands-on experience, a Texas-sized love of great food, and a honest desire to help fellow grill enthusiasts make smart choices.
Whether you are just getting started or you have been grilling for decades like me, you are in the right place. Pull up a chair, let the smoke roll, and let’s talk barbecue.
— Frank W. Roberts
