BBQAdvisor Live

It's hour six. The brisket has been stuck at 160°F. Is something wrong? No — that's the stall, and BBQAdvisor is the app that tells you so. BBQAdvisor is a smoking coach for low-and-slow cooks: plan the cook before you light the smoker, check in when the probe has you second-guessing, and find out afterward why it came out the way it did. PLAN YOUR COOK — FREE, INSTANT, UNLIMITED Pick your cut, enter the size, tell us when you want to eat. You get the full plan on one screen, instantly: • A backwards-planned timeline — when to season, when the meat goes on, when to expect the stall, with a built-in hold buffer so dinner is never waiting on the smoker • Two temperatures, clearly separated: the USDA-safe minimum and the done temp where the cut actually gets tender — because 145°F brisket is safe, but it isn't dinner • Wrap guidance: whether this cut benefits, and when • A rub recipe scaled exactly to your cook — pick a style, get amounts in tablespoons for your actual weight or rack count • Wood pairings, resting and holding notes, and how many people it feeds CHECK MID-COOK — THE PANIC KILLER (PRO) Enter your probe temp and how long it's been on — add a photo if you want a bark read. You get a straight verdict: on track, in the stall, wrap now, almost done, or done. When you're in the stall, it says so — hold steady, here's your wrap point — instead of letting you chase the temperature. LOG THE RESULT (PRO) Photograph the sliced cross-section. BBQAdvisor reads the bark, smoke ring, moisture, and tenderness, scores the cook, tells you what went well and what to change next time — and builds a share card worth sending. THE ROSTER Free: brisket, pork butt, chuck roast, baby back ribs, whole chicken — unlimited plans, no account required. Pro adds: beef ribs, spare ribs, tri-tip, prime rib, pork loin, pork tenderloin, pork belly, chicken wings, chicken thighs, spatchcock chicken, whole turkey, turkey breast, spatchcock turkey, salmon and trout — plus smoked sausage (snack sticks and summer sausage from your kit: we predict the time to 165°F and coach the smoke). RUBS AND BRINES Regional and classic profiles built from the canon — Texas, Kansas City, Memphis, Carolina, Santa Maria, Coffee-chili, Herb crust, Alabama white — each scaled to your cook. Build and save your own rubs. Poultry and fish brine guides included. SAFETY YOU CAN TRUST USDA-safe temperatures are always displayed and never improvised. Doneness is your call on steak-style cuts like tri-tip and prime rib — the guideline is always shown alongside. FREE — START HERE • Unlimited cook plans on the five most popular cuts • Full plan every time: timeline, temps, rub, wood — nothing held back • No ads, anywhere PRO — $39.99/YEAR OR $4.99/MONTH Less than a bag of pellets a month: • The full roster — 19 cuts plus smoked sausage • Mid-cook Check, unlimited • Finished-cook Log with share card • Your cook library — every smoke saved, with what you'd change