Firehouse Hot Collection – Part 6

Firehouse Hot Chili

Smoked beef, rich tomatoes, beans, and Smith & Son’s Firehouse Hot BBQ Sauce come together for a hearty bowl with a bold kick.

Prep Time	25 minutes
Cook Time	3–4 hours
Rest Time	10 minutes
Servings	8–10
Smoker Temperature	225°F
Target Temperature	165°F

Recommended Wood: Hickory or Oak

Ingredients

• 2 pounds ground beef
• 1 onion, diced
• 2 cans kidney beans
• 2 cans diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Brown the ground beef and onion. Combine all ingredients in a Dutch oven and place in a 225°F smoker. Stir every 45 minutes until thick and flavorful. Serve hot with your favorite toppings.

Perfect Pairings

Cornbread, shredded cheddar, sour cream, crackers.

Leftover Ideas

Chili dogs, baked potatoes, nachos.

1SG Gary’s Pitmaster Tip

Smoke adds depth—don’t rush the simmer.

Firehouse Hot Burgers

These juicy burgers are smoked low, then glazed with Smith & Son’s Firehouse Hot BBQ Sauce for a spicy backyard classic.

Prep Time	15 minutes
Cook Time	60–75 minutes
Rest Time	5 minutes
Servings	4
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory, Oak, or Cherry

Ingredients

• 2 pounds ground beef (80/20)
• 2 tablespoons favorite burger seasoning
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce
• 4 brioche buns
• Sliced cheese (optional)

Directions

Form four equal patties and season both sides. Smoke at 225°F until the burgers reach about 145°F. Brush with Firehouse Hot BBQ Sauce during the final 15–20 minutes and continue cooking until 160°F. Add cheese during the final few minutes if desired. Rest 5 minutes and serve on toasted buns.

Perfect Pairings

French fries, onion rings, coleslaw, baked beans.

Leftover Ideas

Burger bowls, chopped salad, sliders.

1SG Gary’s Pitmaster Tip

Keep the patties the same thickness so they cook evenly from edge to center.