SMOKE IN THE VALLEY YEG — A Night (and Weekend) of Fire, Flavor, and History

(September 26–28, 2025 | Rainbow Valley – Edmonton, Alberta)

INTRODUCTION

Smoke in the Valley landed in Edmonton as more than a food festival — it arrived like a live-fire love letter to barbecue culture. Held at Rainbow Valley / Snow Valley Campground, the three-day event brought together top pitmasters, backyard teams, and food lovers for a weekend of open flames, full-flavour plates, and a festival atmosphere that felt equal parts competition and community.

What made Smoke in the Valley feel historic wasn’t just the smoke and sizzle — it was the scale and ambition. The festival featured KCBS-sanctioned competition teams, a large prize purse, People’s Choice voting that put festivalgoers in the judge’s seat, and a full BBQ marketplace showcasing grills, spices, and local vendors. Those elements turned a weekend of eating into an event with real industry clout and local impact.

But history is also made in moments: between the pitmaster challenges and the beer garden, Smoke in the Valley promoted bold features — from whole-animal live-fire cooks to landmark firsts — that gave the weekend a larger-than-life energy and plenty of shareable, photo-ready memories.

Comets Crew was there to document the experience — the smoke, the light, the people, and the energy that turned a campground into something unforgettable.

THE PEOPLE

The heartbeat of Smoke in the Valley YEG came from the fire pits themselves — the pitmasters who live and breathe this craft. These weren’t just cooks; they were artists working in heat, smoke, and time, each with their own rhythm and technique forged through experience.

From the moment you stepped into the competition area, the energy was electric — every tent filled with the sound of crackling wood and focused conversation. Among the teams were names that hold serious weight in the scene: @beer_daddy_bbq, @phatboyz_blayke, @alfrugoni, @carlweberbbq, @chucksflavortrain, @chetanitamiami, @phatboyzsmoking, @tfti.bbq, and @prairiebbq — each bringing their own rhythm, flavor, and fire philosophy to Edmonton’s valley floor.

What stood out most wasn’t rivalry, but respect. Between turn-ins, pitmasters traded laughs, shared tools, and helped each other problem-solve under pressure. It wasn’t about competition — it was about connection. You could feel the brotherhood, the mentorship, and the unspoken understanding that only comes from those who’ve put in the long hours beside the fire.

THE BUILDER – BIG JAV’S BBQ

Some heroes don’t just cook over the fire — they build it.

@bigjavs_bbq earned his own spotlight at Smoke in the Valley YEG for crafting the massive steel contraption used for the whole-animal live-fire cooks. The setup was more than equipment; it was a feat of engineering and passion that turned heads the second flames touched metal.

Watching it in action was something else — the reflection of fire against steel, the precision of the welds, and the craftsmanship that could only come from someone who understands BBQ down to its bones. It wasn’t store-bought; it was born from skill, sweat, and vision.

That build became one of the most photographed and talked-about pieces of the entire weekend — a centerpiece of creativity that perfectly captured what Smoke in the Valley stands for: real people, real fire, and real work.

THE CONNECTOR – AL FROM OPEN FIRE MEAT UP

Every community needs a spark — and for the live-fire world, Al (@alfrugoni) is one of those people who keeps the flames burning long after the coals die down.

As the founder of Open Fire Meat Up, Al’s passion goes beyond cooking; it’s about connection. He’s built spaces where pitmasters, cooks, and everyday people can come together around one simple truth — fire brings everyone closer.

At Smoke in the Valley YEG, Al wasn’t just a guest — he was part of the heart of it. You could see it in the way he spoke with the teams, supported the community, and celebrated every aspect of what makes this culture so special. His presence grounded the event in purpose: it’s not just about fire and flavor; it’s about friendship, mentorship, and pride in the craft.

When Al’s around, you can feel it — the respect, the warmth, and the genuine love for the live-fire family he’s helped grow.

THE VENDORS

Beyond the competition tents, Smoke in the Valley became a full-on celebration of food, community, and craftsmanship. The vendor section was alive with sizzling pans, creative displays, and local passion.

The Three Amigos and Backstairs Burgers fed hungry crowds all weekend long, serving up flavor's that matched the energy in the air. Local businesses and BBQ brands filled the space with that same fire-driven spirit — everyone there for the same reason: to share what they love.

It was also where Comets Crew got to connect with familiar names, like Stickburner Clothing Co. I met Todd in person for the first time at Smoke in the Valley, where we talked about our brands, his journey, and the shared drive behind what we both do. That conversation turned into one of my favorite Comets Crew interviews — now live on the website, continuing the story we started in the valley.

Every booth had a story — small businesses built on hard work and hometown pride. Together, they made the marketplace feel less like a trade row and more like a family gathering.

THE HEART – MEL HIMSELF

At the center of it all stood Mel Chmilar Jr. (@darksideofthegrill) — the driving force, the host, and the heartbeat behind the entire event.

Mel didn’t just organize Smoke in the Valley; he lived it. From early-morning prep to late-night fireside laughs, he moved through the grounds with genuine care and contagious energy — checking on teams, supporting vendors, and keeping the vibe alive.

His leadership wasn’t about the spotlight; it was about people. About making sure every pitmaster, volunteer, and spectator felt the same sense of belonging that this community thrives on. That’s what made the weekend special — it wasn’t just smoke in the air; it was heart, hard work, and hometown soul.

🎥 COMETS CREW x MEL CHMILAR JR.

Comets Crew connected with Mel Chmilar Jr., the man behind Dark Side of the Grill and the visionary who turned Smoke in the Valley YEG into something unforgettable.

This short interview captures Mel reflecting on what the event meant to him, how it felt to make history, what he learned through the process, and what he’s planning next for the live-fire community. The camera stays behind the lens — no staging, no edits — just Mel sharing his story straight from the heart.

🎬 Watch the full interview below: https://youtu.be/iPMN2cAc8RQ

🇨🇦 A MOMENT IN HISTORY

Smoke in the Valley YEG didn’t just bring fire to Edmonton — it made history.

For the first time ever in Canada, an entire steer was cooked open-fire, pit-style, right here in Rainbow Valley. The sheer scale of it was breathtaking — hours of preparation, teamwork, and precise fire control coming together in a scene that felt straight out of a documentary. The smoke rolled, the crowd gathered, and the valley itself seemed to glow under the reflection of the flames.

It wasn’t just about feeding people — it was about proving what’s possible when passion meets innovation. That moment carved its place into Canadian culinary history, marking a new chapter for live-fire events across the country.

Comets Crew stood alongside the fire as the community came together for something Edmonton had never seen before. Smoke in the Valley YEG wasn’t just an event — it was proof of what happens when passion, culture, and community align.

Thank you to Mel Chilmilar Jr. and the Dark Side of the Grill team for trusting Comets Crew to document Smoke in the Valley YEG. Thank you to the pitmasters, vendors, and community who showed up and made something new possible. We’ll see you next year — the fire’s just getting started.

FULL GALLERY OF PHOTOS HERE

PICTURES EDITED BY VISIONS PHOTOS.