Yep, I am a pitmaster.
I feel comfortable with cooking, I have cooked on many different cookers, under many different circumstances, and have produced good food many different times. I have cooked over live fire for over 35 years now, I figure I know enough to call that title.
Am I done learning, nope. But, I think a true master of anything, understands that there is far more to learn, than there is already known.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."