About Me

My name is Jon, and I’m just a guy living outside of Philly. When I’m not taking up space in my office doing corporate communications stuff, I’m usually planning my weekend – what I’m going to smoke (weather permitting) and what wine will go well with my main course.

I’ve been into wine seriously for about 15 years. I’m a big fan of the movie “Sideways,” and there was something charming, however neurotic, about Miles and his passion for fermented grape juice. So I just started reading more about the subject – the different varietals, regions, flavor and aroma profiles, etc. It amazed me how much history there is with wine and how intricate and complex the process of making a really good one is.

Then I started taking wine classes at Collier’s of Centreville – a small (and I mean small) wine shop in Centreville, Delaware. I have to give this place a shout-out because it has had such an impact on my wine education and growth. Owner Linda Collier has a passion for wine that seems to infect many of those who walk through her door. Her shop isn’t just a shop; it’s a school. This is where many people come to learn about wine and what differentiates each one according to region, method by the winemaker, etc. I’ve been going to her store for 14 years, and even though I live about an hour away, I still go there regularly.

So I got the wine obsession down. Then along came the ol’ B to the B to the Q.

My first smoker was a propane model that I received for my birthday a few years ago. I used it about once a month (maybe even less frequently). I enjoyed the food I made with it, but the desire wasn’t quite there to barbecue more often. After about 18 months, the smoker failed to light (I don’t know what the issue was). So I got another one – same propane model. I just committed to keeping it more clean and following the ignition steps to the T. Crapped out after about a year.

I knew I wanted to smoke food more often, but obviously the propane thing wasn’t working for me. Coincidentally, the COVID-19 pandemic hit and suddenly I had some more time on my hands. I started doing more reading on the topic and watching barbecue videos. I realized that if you want to be a serious smoker, you have to forget about propane. Charcoal and wood are the way to go.

Weighing my options and based on my experience, I bought the Weber Smokey Mountain smoker, and I was pretty much hooked. Maintaining temp by adjusting the bottom vents proved to be a bit of a challenge, but once I bought the Flame Boss 400, which regulates the air that flows over the charcoal and wood, I was officially obsessed. Maintaining temperature was easier, and I was able to achieve the texture, tenderness, and flavors I sought with each cook. Not perfect every time, but the process was fun and the results were always delicious.

Now I enjoy pairing my two passions – cooking up a tasty BBQ dish and figuring out the perfect wine to go with it. Pinot gris with pork ribs? Maybe a viognier. Brisket might get a pinot noir or cab sav. It’s fun to experiment with the combos.

Consider each blog post a window into my non-stop journey to achieve sublime epicurean delight with two of the oldest culinary products. Cheers!