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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-02-2013, 07:30 PM   #31
Brian in Maine
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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.
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Old 01-02-2013, 07:31 PM   #32
MilitantSquatter
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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....

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Old 01-02-2013, 07:43 PM   #33
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^^I heard that too Vinny.....and I believe it, Brother! The Funk is a strong force.
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Old 01-02-2013, 07:46 PM   #34
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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, 07:50 PM   #35
JD McGee
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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...
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Old 01-02-2013, 08:56 PM   #36
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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, 09:08 PM   #37
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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.)
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Old 01-02-2013, 09:11 PM   #38
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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, 09:16 PM   #39
thirtydaZe
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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.
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Old 01-02-2013, 09:41 PM   #40
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Quote:
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!
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Old 01-02-2013, 10:14 PM   #41
Wampus
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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.

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Old 01-03-2013, 12:41 AM   #42
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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!!
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Old 01-03-2013, 02:10 AM   #43
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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.
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Old 01-03-2013, 02:23 AM   #44
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Nope, because i can make pretty good brisket most of the time (but not everytime).

However, i might be a beermaster . . .
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Old 01-03-2013, 03:10 AM   #45
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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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