Andre Lewis

Meet Andre Lewis

I'm Andre, and I believe that good things really do come to those who wait. My journey into the world of BBQ started over 15 years ago when I bought a cheap offset smoker on sale. The first brisket I made was tough as shoe leather, but I was hooked on the process. Since then, I've spent thousands of hours tending fires, testing wood combinations, and perfecting rubs.

My BBQ Philosophy

• Respect the Wood: I treat smoke as an ingredient, not just a heat source. Hickory, oak, cherry—they all tell a different story.
• Patience is Key: You can't rush authentic BBQ. I teach you how to embrace the "stall" and trust the process.
• Science Meets Soul: Understanding thermal physics helps, but cooking with intuition makes it edible art.

My Background

I'm not a classically trained chef; I'm a student of the pit. I've traveled to the BBQ capitals of the South, tasting and learning from the legends. My goal at Kitchen Griller is to demystify the "low and slow" method so you can pull off restaurant-quality smoked meats right in your own backyard, whether you're using a pellet grill or a stick burner.

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