Blend

Derek Wolf | Cowboy Campfire Smoky SPG Seasoning

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A smoked salt, pepper, and garlic seasoning that brings real campfire flavor to steak, brisket, chicken, and veggies

SPG (aka Salt-Pepper-Garlic) is the holy trinity of grilling, the foundational blend everyone reaches for. And while the OG version is delicious, Spiceology and Derek Wolf (@overthefirecooking) took this classic seasoning to the smoky place it was always destined to go.  

Cowboy Campfire starts with that proven salt-pepper-garlic foundation and adds the one thing that makes everything taste like it's been cooking over a real fire all day: hickory-smoked salt. Not liquid smoke. Not smoke flavoring. Real smoked salt that delivers deep, authentic campfire flavor in every shake.

The result is the perfect amount of smoke on smoke.

Use it straight as your go-to foundational rub. Or use it as a launching pad — add brown sugar for candy bark, coffee for competition-level brisket, fresh citrus to wake it up for fish. This is SPG elevated. And no, it’s not too smoky.

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Flavors:
Good on:
  • Greens,
  • Rice/Grains/Pasta,
  • Vegetables,
  • Seafood,
  • Pork,
  • Beef,
  • BBQ,
  • Burgers,
  • Fries,
  • Pizza,
  • Poultry
Key Ingredients
Full List

Sea salt, black pepper, smoked sea salt, dehydrated garlic, spices (mustard, coriander), dehydrated onion, brown sugar, nutritional yeast (dried yeast, niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid, cyanocobalamin), red bell pepper, sunflower oil.

Mustard

Serving size:

1/4 tsp

Calories:

0

Total Fat:

0

Saturated Fat:

0

Trans Fat:

0g

Cholesterol:

0mg

Sodium:

170mg

Total Carbohydrate:

0g

Dietary Fiber:

0g

Total Sugars:

0g

Protein:

0g

Kosher, Gluten-Free

The only blend you need if you can only bring one.

Cowboy Campfire Grilled Sweet Potatoes

Try It On

Blend Breakdown

Derek Wolf X Spiceology

Spiceology Collaborator Derek Wolf is on a journey to bring fire, food, and people together. For almost a decade, Derek has inspired millions of folks across the globe to play with fire through his Over the Fire Cooking social channels.

Whether you’re grilling steaks over an open flame, smoking a pork shoulder, or simply looking to add big, bold flavors to your everyday meals, Derek’s expertise will help you ignite your inner pitmaster.

Cowboy Campfire starts with the proven salt, pepper, and garlic foundation, then adds hickory-smoked sea salt. That one addition makes everything taste like it has been cooking over a real fire all day. It is not liquid smoke and not smoke flavoring, just real smoked salt in every shake.
SPG stands for salt, pepper, and garlic, the three-ingredient blend pitmasters call the holy trinity of grilling. It is the foundational rub for steak, brisket, burgers, and chicken because it enhances the meat's natural flavor and helps build a flavorful crust without competing with the smoke.
Use it anywhere you want smoky, savory depth: steak, brisket, chicken, pork, burgers, and seafood all take to it well. It is equally good on grilled or roasted vegetables, fries, pizza, rice, and pasta. Think of it as an all-purpose smoked SPG rub for the grill, smoker, oven, or stovetop.
Apply an even, generous layer on all sides so the rub can form a crust as it cooks. For steak, season just before searing or up to 40 minutes ahead so the salt can penetrate. For brisket, coat liberally before smoking. Derek Wolf also suggests adding ground coffee to the base for competition-level brisket bark.
Neither. There are no hot peppers in the blend, so it delivers salty, savory, smoky flavor without heat, making it family friendly. The smoke level is balanced by design. It reads as authentic campfire flavor rather than an overpowering smokehouse blast, so it will not overwhelm delicate proteins like chicken or fish.
Derek Wolf is the live-fire cook behind Over The Fire Cooking (@overthefirecooking), where he has spent nearly a decade building one of the largest open-flame cooking communities on social media. His Spiceology lineup also includes Cowboy Butter, Cowboy Candy, and the rest of his fire-cooking seasoning collection.
Absolutely. Because the smoke comes from the salt itself, it adds campfire flavor to food that never touches a flame. Try it on oven-roasted vegetables, sheet-pan potatoes, scrambled eggs, popcorn, avocado toast, or a weeknight pan-seared chicken breast to get grill flavor from an indoor kitchen.
Keep the container tightly sealed in a cool, dry place away from direct sunlight and stove heat. Stored properly, spice blends hold their peak flavor for about a year after opening. Use a dry spoon rather than shaking over steaming pots to keep moisture out of the jar.