Mark Robson with the Big BBQ and Grill Show for Summer 2025 – HGG646

Mark Robson joins me this week to explore the world of grilling and smoking food. We discuss the excitement of grilling season, advancements in pellet grill technology, and share our personal grilling journeys since 2016. Mark highlights his Yoder pellet grill, Rectech, and Komodo Joe Big Joe, focusing on their unique cooking capabilities. Our conversation touches on smoked meats, jerky-making tips, and the importance of grill maintenance. We also reflect on the communal joy of grilling and speculate on future technologies, including AI integration. This episode is packed with insights for grill enthusiasts looking to enhance their skills. Thanks for listening!



















In this episode of Home Gadget Geeks, I had the pleasure of reconnecting with Mark Robson as we dove deep into the fascinating world of grilling and smoking food. Recorded on May 15th, 2025, we explored the current state of home grilling technologies, reminisced about our grilling journeys since our first episode together back in 2016, and shared tips and tricks that any grilling enthusiast would appreciate.



We kicked off our conversation discussing the allure of May in Bellevue, Nebraska and Ottawa, Canada, where Mark resides. The weather, along with the arrival of barbecuing season, invigorates the spirit of grilling. Our discussion segued into a nostalgic reflection on the evolution of grilling gear over the years, particularly in regard to pellet grills and the surprising investment in quality equipment. We emphasized how these tools have revolutionized the cooking process, allowing for precision and convenience that traditional methods often lack.



Mark provided insights into his current grilling setup, which now includes a Yoder pellet grill, a Rectech, and a Komodo Joe Big Joe, each serving distinct purposes in his culinary adventures. He detailed how specific features of these grills make them ideal for various cooking styles—from low-and-slow smoking to high-heat searing. Our chat about these versatile cooking machines revealed a lot of technical nuances, including the importance of PID controllers and how they maintain temperature stability through algorithms, enhancing the overall cooking experience.



As the conversation shifted towards food, we shared our love for creating flavorsome dishes, particularly smoked meats and homemade jerky. Mark shared his juicily detailed jerky-making process, highlighting the ideal cuts of meat, marinades, and how to effectively use a smoker for this beloved snack. In addition, we discussed other delightful dishes like smoked cream cheese and the surprisingly exquisite results of combining various seasonings and cooking techniques.



We also touched on equipment maintenance—an essential part of the grill master’s routine. Whether it’s replacing a thermometer, cleaning out ash, or replacing parts that have seen better days, we emphasized that good upkeep can extend the life of your equipment and ensure optimal performance during those crucial cooking moments.



Reflecting on the community aspect of grilling, we highlighted how sharing meals and techniques with friends and family can enhance the overall joy of cooking outdoors. We recounted personal stories of gatherings and how specific recipes have become staples among our circle of acquaintances, especially catered to the preferences of guests.



Towards the end of our discussion, we even tackled the ever-evolving technology in grilling, speculating on future developments, including AI integration in cooking processes that could provide predictions and data-driven guidance for grillers at all levels. It’s clear that while technology advances,