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#067: Craft BBQ in Temecula Wine Country – The Smok’d Hog

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Chris McAfee – Owner – The Smok’d Hog – Temecula, CA

Podcast recorded live above the butcher shop at Valley Farm Market in Spring Valley, California.

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  • Chris McAfee is the owner of The Smok’d Hog and part of the West Coast BBQ movement. The Smok’d Hog will be serving barbecue at the Turf & Surf BBQ State Championship this Sunday, August 19th, at the Del Mar Races.
  • Believing that “less is more” Chris creates a menu that focuses on simplicity and takes the extra effort to cross-utilize his products to reduce the amount of wasted ingredients.
  • Following his lifelong dream, Chris announces that he will be opening a new restaurant at the Vail Headquarters in Temecula where he will be serving more traditional BBQ plates and meats by the pound.
  • Choosing the right equipment for your restaurant or bar, from the cookware and serving dishes to the types and cocktail glasses and ice.
  • Trusting the process and learning the landscape of your smoker to produce the best results consistently.

Links Mentioned in this Episode:

Smok’d Hog





US Foods

Big Green Egg

Santa Monica Seafood


NEXGEN Building Group

Vail Headquarters

Chris’s first Behind The Smoke Appearance

Thornton Winery

Franklin BBQ

Turf & Surf BBQ State Championship – CW San Diego Segment

Weekly Social Shout Out:



Winner of a sexy new #BehindTheSmoke Mug.

Be sure to tag @bbqwarstories in all your #BehindTheSmoke photos and interact with the podcast on social for your chance to win.

Remember…if we can’t tag you then we can’t pimp you.

Shareable Quotes:

  • “Having been in the bar industry for 15 years, I am not into serving people til they pass out. I would rather serve ten tickets three drinks than serve one guy five drinks.” {5:54} – Chris McAfee
  • “I want fresh beer and I want good beer” {26:14} – Chris McAfee
  • “Start small and perfect it. You may not make money for the first three years but if you start small, and you work at it opportunities will arise.“ {33:40} – Chris McAfee
  • “If you make bad ‘cue’ it’s okay. I do it a lot, still. You have to be self aware enough to say that recipe wasn’t okay and tweak it.” {36:50} – Derek Marso
  • “Like you guys say: ‘You gotta squeeze that lemon until it’s dry.’ I’m just getting a bigger lemon.” {40:35} – Chris McAfee

Get in Touch:

Email the Show:

Shawn P. Walchef – @shawnpwalchef  on Twitter

Derek Marso – @marsoderek on Twitter

Cory Wagner – @iamcorywagner on Twitter

Bryan Abou Chacra – @kinglordbryan on Twitter

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Behind The Smoke Media

Valley Farm Market – 9040 Campo Road, Spring Valley, CA 91977

Cali Comfort BBQ – 8910 Troy Street, Spring Valley, CA 91977

Honorable Mentions & BBQ Business Resources:

3rd Annual Turf & Surf BBQ Championship #BETonBBQ

9th Annual Spring Valley Tailgate & BBQ Festival #SVBBQFest

  • California’s Largest Annual Amatuer Tailgate & BBQ Competition
  • Sunday, October 28, 2018
  • Request our Sponsorship Deck:

BBQ Pits & Grills used at Cali Comfort BBQ & Valley Farm Market

Restaurant Operations Resources:

BBQ Business Resources:

Behind The Smoke: BBQ War Stories Logo & Branding

Design & Strategy – Ricoy Creative

Podcast Jingle – Jet West Band

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About the author, Bryan Abou Chacra

Passionate about all aspects of media production with over 15 years experience.

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