Tuffy Stone of Cool Smoke Shares How To Smoke Meat Interview with Grill Master University - a podcast by Grill Master University

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We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.

Today, we sat down with Tuffy Stone from Richmond, Virginia. You may also know Tuffy by his nickname, “The Professor,” because of his obsessions with the science of smoke and the precision at which he attacks his barbecue. Tuffy was culinary trained with French techniques at La Maisonette, but he turned to barbecue in 2004. After his first barbecue competition, he was hooked! He’s competed many times since, winning Grand Champion titles in almost every major barbecue competition, including back-to-back wins at the American Royal World Series of Barbecue. He’s won at the Kingsford Invitational and the Jack Daniel’s World Championship Invitation. Tuffy is also a judge at Destination America’s Barbecue Pitmasters and he competes at Memphis in May with his team, Cool Smoke. Sometimes, the team consists of his father, George, and Tuffy alone, but at larger competitions, they’ll have a team of eight.

When he’s not competing, Tuffy Stone is running his restaurants, Q Barbecue in Richmond and A Sharper Palate catering company. He also teaches a Cool Smoke BBQ School. You’ll learn his recipes for chicken, ribs, pork, and brisket (which have won at some of the biggest, most major competitions in the United States). Tuffy is all about educating others in the art of barbecue, sharing his methods and strategies to win in big competitions. Whether you’re looking to enter competition barbecue or you just want to BBQ more in your backyard, taking a class is a great way to take your skills to the next level. As a French trained chef, Tuffy found it difficult to get into BBQ because it was so different from traditional cooking. Today, he loves everything about barbecue.

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