what'll you have?

Once you find something that suits you, that perfectly satisfies your taste, you tend to stick with it and it becomes your go-to... your usual. After lots of taste tests, on all kinds of food, we found ourselves continually coming back to this spice, and it earned the nick name "The Usual", which ended up sticking. It really does go perfect with damn near anything.

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Here's the Rub

Fire Smoke Society Spices

We don’t care if you cook in a $10,000 pellet powered monstrosity with a ten-speed transmission and wi-fi or a wooden stick over a campfire, this stuff will make your food taste good.

rub it on

did somebody yell fire?

F&S Fire Starters start fast and burn long even when wet.

Burn it Up

slather it up with sauce

Inspired by our insatiable thirst for craft brews, our robust and distinctive sauces rely on three of the best—Stout, IPA, and Pilsner—to create a finger-licking finish for ribs, a mustardy wet rub for slow-smoked pork, and citrusy glaze for chicken wings and more.

get saucy

Fire & Smoke Society Recipes

Paula: Welcome to my perfect beach house meal. Here’s the scene: you’ve scored an icy bag of gorgeous Gulf shrimp (from that market right on the water) and everyone is hungry after a day in the sun. Game plan: build a fire, make a cocktail, and season the shrimp simply (drizzle of olive oil, sprinkle of Mediterranean herbs) so they’re ready to go by the time your coals are glowing red. (When you have great seafood, you want to do as little to it as possible, right?)

Scott: You’ve set the scene perfectly. On a recent trip to the Gulf coast, we ate our way through our share of the local harvest. I spent plenty of time on that trip shelling and deveining shrimp, so this “shell-on” recipe is a welcome addition to the menu for it’s quick turn-around.

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Paula: Promise me you won’t save this recipe for Game Day. Sure, loaded potato skins join nachos and chicken wings in the indulgent, deeply satisfying category of party fare. But they’re too delicious to be relegated to sporadic occasions. Deep down, don’t you want to eat crispy, seasoned shells topped with bacon, cheese, and sour cream once a week? At least?

Scott: Game Day and potato skins do certainly have a deep and soulful connection, but I must strongly concur that potato skins and their attendant toppings should not be relegated to any particular event or time of year. [Slowly draws open coat to reveal “Free the Skins!” t-shirt.]

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