In celebration of National Barbecue Month, PS Seasoning is releasing its 2026 Barbecue Trends Report, revealing how outdoor cooking has evolved from a seasonal pastime into a year-round culinary experience. The report highlights the trends reshaping modern barbecue culture, from smoke-forward cooking and globally inspired flavors to value-driven versatility and adventurous sweet-heat combinations. The findings combine insights from the company’s annual flavor forecast with a Q1 consumer survey of nearly 200 barbecue enthusiasts and backyard pitmasters nationwide. 

Barbecue trends infographic. Courtesy of PS Seasoning

Yash Burgula, director of innovation and development at PS Seasoning, said barbecue has evolved far beyond summer grilling. “Consumers are building entire outdoor cooking experiences around the grill or smoker, experimenting with new techniques, layering flavors and treating barbecue as a true culinary craft,” he said. 

Outdoor cooking: a year-round culinary experience 

Half of the survey respondents cook with barbecue flavors multiple times a week, while more than 80% do so at least monthly. Consumers are investing in fully equipped outdoor cooking setups, from vertical smokers, flat tops and pizza ovens to pellet grills and outdoor kitchens. Many are also incorporating precision technology like app-connected thermometers and digitally controlled smokers to elevate consistency and control. The survey also found nearly 80% of respondents customize cooks with multiple rubs, sauces and seasoning combinations, reflecting a growing interest in layered flavor experiences and personalized cooking styles. 

Value and versatility are reshaping backyard barbecue

Backyard pitmasters are increasingly experimenting with alternative cuts like tri-tip, pork shoulder steaks, sirloin and smoked chuck roasts to recreate premium barbecue results at a more approachable price point. The creativity extends beyond proteins to vegetables such as grilled cauliflower steaks, and side dishes, with smoked mac and cheese, loaded tots, jalapeno poppers and pit-smoked beans becoming integral parts of the cook rather than afterthoughts. 

Smoke-forward barbecue styles continue to lead 

Smoke-forward profiles, particularly hickory and mesquite, ranked highest among respondents, followed by balanced sweet-savory combinations, garlic and herb blends and layered umami flavors. St. Louis- and Kansas City-style barbecue account for roughly one-third of all regional sauce preferences. More than half of respondents rely on a dedicated smoker, signaling how deeply consumers are investing in authentic low-and-slow barbecue techniques.  

As pitmasters spend longer hours cooking over smoke and live fire, they are increasingly looking for seasonings and rubs formulated to perform under extended heat and smoke exposure.  

“We formulate for the smoker, not just the spice rack,” said Burgula. “A rub that over-caramelizes at temperature or fades over a 12-hour cook isn’t doing its job. Real barbecue flavor has to survive the cook, not just taste good out of the bottle. Every ingredient earns its place.” 

That same attention to ingredients is resonating beyond performance. As barbecue enthusiasts deepen their culinary approach, demand for clean-label options, including low-sodium and no-MSG formulations, is emerging as a growing signal among serious backyard pitmasters.

Sweet heat and global influences signal a new wave of flavor exploration

PS Seasoning’s 2026 Flavor Forecast identified sweet-heat combinations as one of the year’s defining flavor trends, calling the movement “Swicy and Heat 2.0.” The consumer survey reinforced the trend, with cherry, hot honey and pineapple flavors ranking among the most requested emerging profiles. 

Interest in globally inspired flavors also continues to grow, particularly Korean-inspired and Caribbean jerk influences. Rather than replacing traditional American barbecue, consumers are increasingly blending global flavor inspiration into familiar cooking styles. 

Newstalgic flavor

The 2026 Forecast named newstalgia one of the year’s most influential forces: comfort flavors reimagined with modern technique. In barbecue, consumers are gravitating toward familiar flavors reimagined for the grill or smoker, from root beer-inspired sauces to cinnamon sugar barbecue rubs.  

“Newstalgia works because it gives people a reference point they trust and then surprises them with where it shows up,” said Burgula. “That moment, when something familiar becomes something unexpected, is what keeps people talking about a meal long after the food is gone.” 

As outdoor cooking continues evolving into a year-round culinary experience, PS Seasoning expects consumers to keep pushing beyond traditional barbecue boundaries through global flavors, premium techniques and unexpected combinations while remaining rooted in the creativity and community that define American barbecue culture.

Source: PS Seasoning