More like a pitmaster wannabe.
I know my way around a smoker or Weber kettle and I generally get pretty good results. I don't have the courage to compete (I fear that the judges will not like what I like.) I get plenty of compliments from those I serve including some along the lines of 'best ever.' But I have to face the fact that many of these people have never had really good 'Q.
There are few restaurants that I can go to where the 'Q is better than mine, but that is more a reflection on the restaurants than my skills. I also realize that cooking for myself in my yard and cooking to serve the public in a restaurant are two entirely different things.
There are those who prepare better 'Q than mine for the trade or to win competitions and they are the true pitmasters. I have much to learn before I could even think of rubbing shoulders with them.