Markus Kaufer

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Today we meet:

Markus Kaufer, BBQ video creator at @0815BBQ, married with 5 kids.




Düren, Germany (near cologne).


Head of financial department for a medium-sized company for heating and climatic systems.

How much time in the group?

App. 6 weeks.

How did you hear about the group?

I was invited to join.

“It’s tiiiiime to grill”

Markus Kaufer

When did you start smoking and why?

8 years ago I bought my first smoker after a discussion with my colleagues. I was always the one who was cooking for the family, so I decided to keep doing that outside. In this time the topic of “barbecue” in Germany was not very popular. That’s why I decided to start a blog, followed by YouTube, Facebook, and Instagram. By now, a quarter million people are following my recipes and videos every day.

Tools you use (smokers/grills and more):

I have something between 10-13 grills:

  • A southafrican Braai
  • BroilKing Imperial Gasgrill
  • BroilKing Vertical smoker
  • BroilKing KEG (kamado)
  • Weber Mastertouch GBS
  • GMG Daniel Boone Prime
  • Weber go anywhere Gas
  • Weber go anywhere charcoal
  • ProQ Watersmoker
  • Beefer
  • Longhorn steaker (a bigger beefer)
  • An oldschool brick and morter grill
  • 2-3 dutch oven
  • And plenty of additional equipment

What is your most valuable/important tool from your BBQ equipment?

My Chroma Porsche Design knifes.

Favorite cuts + way of preparation:

I love a lot of different Steak cuts, but my absolutely favorite cut is pork belly. There are so many ways possible: low and slow pulled pork belly, crispy Asian pork belly, char sui, burnt ends, Sous vide, Italian porchetta and many more

What is your winning recipe?

Sweet and smoky pork belly burnt ends.


  • 2 kg. of pork belly
  • 5-6 tsp of BBQ-Rub
  • 3-4 tsp of brown sugar
  • Honey or maple syrup
  • 150 gr. Butter
  • BBQ-Sauce
  • A dash of beer


  1. Dice pork belly and season with Rub
  2. Smoke diced pork belly low and slow for 2 hours
  3. Put in a bowl and add sugar, honey and butter, smoke again for 45 minutes
  4. Add sauce and beer and let simmer for another hour!

Enjoy 🙂 

What is the most bizarre thing you made?

Due to the fact that my focus as a video creator is on creative recipes, there might several things that seem bizarre for other people. Jägermeister based BBQ-sauce, chicken with lemon breast’s, Sous vide whiskey flank steak just to name some.

What did you learn from the group?

I definitely learned, that smaller groups with interested people are way better than those big BBQ groups.

Other hobbies:

Soccer and beer.

Message to the nation:

It’s tiiiiime to grill

Recently we started activity in our Facebook group called “meat the smoker”.

It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.

To be the next meat the smoker you can email us to bob@artisansmoker.com and get the template and you will be shown here, contact us >>


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