About Us

    The Seriously Smoked Story: My name is Chet Daly, and I have a passion for meat. I’ve been all over the place: from Texas to Tennessee, across the Carolinas and beyond looking for the perfect barbecue. I learned a lot talking with some of the best pit masters, smokers, and grillers in the country. They all had one thing in common. They all do it their own way.

    There’s no one right way to make barbecue. No matter where you go you’re going to find something unique and different to try. Tangy Carolina barbecue is a whole different experience than sweet South Texas style sauces and that’s just the differences at some of the most extreme.

    What I took from all that traveling around is there’s only one way to get “perfect” barbecue: make it yourself, how you like it.

    SeriouslySmoked was born from that desire. Finding the right smoker and grills for me was almost as much of an affair as pinning down what I like and how to cook it. It’s hard to find advice about this kind of thing, even from experts. Most of the best have been using the same old grill for 20 years and have no plans of changing any time soon.

    So I made this site to pass on that hard won knowledge to you. I have a team to scour the web, searching for high quality grills and brands, then test them to be sure they’re up to snuff. There’s brands out there that want an arm and a leg for something that doesn’t do the job any better, and others you can get on the cheap with the simplest designs you’ve ever seen that will turn out the best barbecue you’ve ever had if you treat it right.

    We look and see which are which so you don’t need to get bitten by a bad buy, and can just sit back, relax, and watch the smoke fill the air. There’s nothing quite like the relaxing smell of wood smoke, the smell of sizzling meat, a cold glass in your hand, and the company of good close friends.

    Any step I can get you closer to living that good life is a job well done for me.

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    About Chet: Chet is a Kentucky native with over 30 years of barbecuing experience. Before he was able to turn his passion into a profession he spent time as everything from a ranch hand to a mill worker to provide for his loving wife and three darling children, who served as the patient guinea pigs for his early barbecue experiments. It was driving a truck that really turned his passion up to 11; there’s nothing like spending all day every day behind the wheel, watching the countryside fly by to get your appetite going.

    Now retired he spends most of his time tinkering with new recipes for meats and sauces, taking care of his prized animals, and enjoying the simple pleasures in life.