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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-02-2013, 06:30 PM   #31
Brian in Maine
is Blowin Smoke!
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Join Date: 08-05-07
Location: Portland Me

I am the master of my pit. I think that I make good Q, and can usually handle any situation that arises. Do I have all of the answers? No, but I don't think anyone knows everything. I believe that if you are cooking good food for friends and family, you are the master of your pit.

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
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3 burner camp stove
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Old 01-02-2013, 06:31 PM   #32
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Join Date: 09-17-05
Location: Mooresville, NC

Oh wait... but let's not forget about the legendary Pitmaster T.

he is the real deal.... just a freak of nature... I heard a rumor about him once that he just slapped a pork butt with his pimp hand and it got so hot, the bone pulled out and it was done....

XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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Old 01-02-2013, 06:43 PM   #33
Babbling Farker

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Join Date: 08-05-09
Location: NE OH-IO

^^I heard that too Vinny.....and I believe it, Brother! The Funk is a strong force.

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
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Old 01-02-2013, 06:46 PM   #34
Found some matches.
Join Date: 01-01-13
Location: Nashville,tn

Am I a postmaster.... Not by a long shot! But love to cook anything on a grill or smoker for friends and family! Not a better feeling in the world than to watch people pig out on something I have cooked!
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Old 01-02-2013, 06:50 PM   #35
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA

I'm workin' on it... I can cook on WSM's, BGE's, MAK's (Pellet Pooper), Gassers, Kettles, and UDS's...have yet to cook on a stick burner...
Wine Country "Q" Competition BBQ Team
PNWBA "Team Of The Year" 2011, 2012, 2013, 2014, & 2016...
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, Ravenswood Winery, and Draper Valley Farms!
MAK 1 Star General...
MAK 2 Star General...
MAK 3 Star General...the one to rule them all!
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Old 01-02-2013, 07:56 PM   #36
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york

I cant say, I would like to leave that up to the people who enjoy my cooking.
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Old 01-02-2013, 08:08 PM   #37
Texas Turtle
Take a breath!

Join Date: 05-26-09
Location: Fulshear, Texas

Until I start being confident rather than nervous about the outcome when I start the fire, l'll never consider myself a pitmaster. Thanks in large part to the Brethren, I am becoming more proficient with my stickburner, WSMs, gasser, and charcoal grills. I think pitmaster is one of those revered titles that must be bestowed by others. (My sig pretty much sums it up.)
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
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Old 01-02-2013, 08:11 PM   #38
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Join Date: 05-22-06
Location: Chicago, IL

Part of me says no, I still have lots to learn. Part of me remembers that I know how many split logs it takes to get the SKD up to 225-250*, and when to move them around to crank the temps up to almost 300 for smoked chicken.
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Old 01-02-2013, 08:16 PM   #39
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Join Date: 10-20-11
Location: Omaha

Im not even master of my own domain.

Like someone already stated, im a pyro, with a love for cooking, i love toys, tools, and smoked meat. Q combines all of this, keeps me busy, and pleases my small crowd.

It is my addiction, well, that and budweiser. See, life is good.
Kamado Saffire
Yoder Cheyenne
Weber Kettle 22.5"
Weber Summit
Weber Performer
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Old 01-02-2013, 08:41 PM   #40
Fo Sizzle My Nizzle
is one Smokin' Farker

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Join Date: 07-09-12
Location: Colorado Springs, CO

Originally Posted by MilitantSquatter View Post
Oh wait... but let's not forget about the legendary Pitmaster T.

he is the real deal.... just a freak of nature... I heard a rumor about him once that he just slapped a pork butt with his pimp hand and it got so hot, the bone pulled out and it was done....

That wasn't his hand!
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300

When all else fails just ask yourself, WWGALD???
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Old 01-02-2013, 09:14 PM   #41
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

I'd have a hard time claiming the title because I'm always still learning, but I do feel that the term Pitmaster means that one not only know their specific pit, but that they understand the CONCEPT of cooking with fire and smoke and can adapt quickly to any circumstances.

In the relatively short time that I've had the BBQ addiction, I've personally cooked on an ECB, several UDS's, multiple Weber kettles, an upright stickburner, a Jambo, a CTO, kamado style cookers, WSMs, an Orion Cooker and a couple of other diffferent styles of stick burners. I've not done it all, but I truly believe that you could throw me a bag of coal or stack of wood, any smoker and a piece of meat and I could make it happen. Not to say I couldn't screw it up, but I just don't get too intimidated. I've cooked in all kinds of weather and have adapted.

So if the skill of adaptation and knowledge of the BBQ process is what it takes to be a pitmaster, then perhaps I am.

What I DO know is that my ribs beat out both Harbormaster and Chambers on a smoker that was NOT mine and both of THEM owned.

Big JT's Smokin' BBQ Competition Team

"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
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Old 01-02-2013, 11:41 PM   #42
is one Smokin' Farker
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Join Date: 11-26-12
Location: Saint Louis MO

I consider myself a pit-wrangler.

Lets face it, the fire does all the hard work. It has to sit there all day at 250-350* and not complain. It has to smoke for a couple hours straight, while we sit back and sip our Beam and Cokes and occasionally adjust the damper that controls how much the hot fella is allowed to breathe. Then when the Q is ready, we take it in, claim we made it , eat it, then turn around and dump the ash that was once the mighty fire into the compost pile or the yard waste can. It takes a lot of wranglin' to get that fire to do all of that!!
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
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Old 01-03-2013, 01:10 AM   #43
is One Chatty Farker

Join Date: 08-23-10
Location: Austin Texas

I don't know who you are. But I do know what the people want. If you are looking for credentials on paper, I can tell you I don't have many awards. But what I do have are a very particular set of skills; skills I have acquired over many years of tending fires. Skills that make me a pitmaster to people like you. If you learn fire management, that'll be the jest of it all. I will not seek out recognition, I will not say I’am. But if you don't believe in your capabilities on a pit, I will say a pitmaster you are not, I will find a location, set up shop and the people will see the pitmaster I am.
[B]|[/B][COLOR="DarkOrange"][B]HOOK'EM[/B][/COLOR] [B][B]UDS[/B]|[B][COLOR="DimGray"]MINI UDS[/COLOR][/B][COLOR="Black"]|22.5 WEBER PERF[/COLOR][/B][COLOR="Sienna"][B]|B&B[/B][/COLOR][COLOR="Sienna"][B]|OAK & PECAN[/B][/COLOR][COLOR="Blue"][B]|DIGIQ[/B][COLOR="Black"][B]|[/B][/COLOR][/COLOR][COLOR="Yellow"][B]TW8060[/B][/COLOR][B]|THERMAPEN[/B] [COLOR="DarkOrange"][B]ORANGE[/B][/COLOR][B]|[/B][B][COLOR="Black"]Char[/COLOR][/B][B][COLOR="Red"]-Griller[/COLOR][/B] [B][COLOR="Black"]Akorn[/COLOR][/B][B]|[/B][URL=""][COLOR="Red"][B]Thin[/B][/COLOR][COLOR="LightBlue"] [B]Blue[/B][/COLOR] [COLOR="RoyalBlue"][B]Smokery[/B][/COLOR][/URL][B]|[/B]
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Old 01-03-2013, 01:23 AM   #44
Quintessential Chatty Farker

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Join Date: 03-22-04
Location: Allen, Texas

Nope, because i can make pretty good brisket most of the time (but not everytime).

However, i might be a beermaster . . .
North Texas Brethren Bash 4/22/17 (link)

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"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
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Old 01-03-2013, 02:10 AM   #45
Full Fledged Farker

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Join Date: 01-14-11
Location: Kailua, HI

Got a cooking merit badge in Troop 188 Cobra Patrol back in '73, learned to stay warm without burning too much wood as a Ski bum, and cooked riverside for rafting groups on open flame and Dutch ovens in the 80's, but learned a lot in college cooking chickens, chickens and more chickens on a WGA my then girlfriend had back then.
It's more of a journey or voyage than a destination isn't it? Cooking low and slow on a UDS you built yourself? Making your own rubs and sauces?

Learning never ends...
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