About Italian Smokeshows

Meet Sal and Nick, the goombas behind the smoke.

We are not claiming to have every BBQ answer. We are documenting the process: Italian-American flavor, backyard cooking, pellet grill experiments, and lessons learned from anyone willing to talk smoke.

Sal and Nick, the Italian Smokeshows backyard BBQ team, smiling together on a boat

Traeger Silverton 620

Sal

Cíao, cosa sta succedendo?! Sal here. I grew up in an Italian household where food was never background noise. It was family, conversation, tradition, and the thing everyone gathered around.

My roots run through Sicily, Naples, the city, and Long Island, so I bring that Italian-American food culture into the backyard every time I fire up the Traeger Silverton 620.

By day, I am a high school teacher, which means I naturally love learning, asking questions, and sharing what works. BBQ gives me the perfect excuse to keep studying: smoke flavor, rubs, temperatures, timing, wood, rest, texture, and the little details that separate decent from unforgettable.

I learned the basics watching my dad cook on an old Weber in the 1990s. Now I am chasing bigger smoke, better brisket, and new ideas from the BBQ community. Let’s throw something on the pit, crack open a Peroni, and learn as we go.

Traeger Pro 780 + Weber Genesis II

Nick

Hey hey — Nick here. I have always admired people who can cook. My mother is a great cook, my father likes to eat, and both sides of my family have their own food traditions that shaped the way I think about flavor.

My career in restaurant and hospitality marketing gave me a front-row seat to how much craft goes into great food. That made me respect the people behind the counter, behind the line, and behind the pit even more.

At home, I cook on a Traeger Pro 780 and Weber Genesis II. I love the whole backyard BBQ ritual: setting up the grill, checking temperatures, feeding people, talking nonsense with friends, and trying to make the next cook better than the last one.

Italian Smokeshows is where we share that process. Some recipes will hit. Some will need work. Either way, we will document the experiment, learn from it, and keep cooking. As my great grandmotha would say: “Ya liva, and ya loina.”

What We’re Building

A homegrown BBQ journal for recipes, experiments, and collaboration.

Start with Classic Pulled Pork, go steakhouse with Reverse Sear Ribeye and Lobster Tail, or read the cold-weather cook that started it all in The First Smoke.