For Quinn Stone, the road to starting ibringdasmoke began nearly a decade before the business officially launched. It started with two gifts: a barbecue book from his mother and a smoker from his wife.
In 2010, Stone’s mother gave him Peace, Love and BBQ by Mike Mills, while his wife gave him a Char-Griller smoker. Together, they helped spark what would become years of experimentation with barbecue, from developing his own dry rub to refining a smoking style and putting personal twists on traditional recipes.
Stone started on a budget offset smoker, but he wasn’t content to simply cook with it as-is. He heavily modified the smoker in an effort to make it a more consistent cooker and coax better flavors out of his food. Over the years, that process of testing, adjusting and experimenting eventually grew into something bigger. In 2019, Stone officially started ibringdasmoke.
Today, the business reflects the same willingness to experiment that shaped those early years. Stone describes one of ibringdasmoke’s biggest differentiators as its signature rub, which he developed to reflect the flavors of the Bay Area.
“Not so complex that it’s just a hodge-podge, but not so simple that it’s boring,” Stone said…