Where We’re Grilling Up Greatness!

At Pellets and Pits, we believe that restaurant quality food doesn’t have to come from a restaurant. You can make delicious grill and smoker recipes to rival any BBQ joint, right in your own backyard. We love teaching pellet grilling newbies and pitmasters alike how to up their game to produce extraordinary dishes. And we do it in a way that’s easy to understand with step-by-step instructions and our “Pellet Playbook“.

Meet Neal…

Neal started his culinary journey cooking beans and greens with his Granny at the young age of 8, when he could first reach the stove. He completed an internship in a fine dining restaurant when he was 16, which quickly led to a passion for creating delicious dishes with bold flavors.

He joined the US Navy out of high school, and gained experience in managing a kitchen staff of 30, with the responsibility of feeding 3,000 sailors 3 meals a day. During his time in Naval kitchens, he quickly rose through the ranks, eventually becoming an Officer’s Chef and visiting Camp David in his culinary pursuits.

After his US Navy service, a cross country move led him to a fine dining steakhouse, where he held the position of Executive Chef and honed his grilling skills.

Now back home in Tennessee, Neal loves the laid back feel of his own kitchen, and though he’s technically a “home cook” now… he’s the best damn home cook you’ll ever meet.

Pellets and Pits author Neal holding smoked meats