A pitmaster is someone who has mastered the art of barbecue, especially the slow-cooking of large cuts of meat over wood smoke and low heat. A true pitmaster doesn't just follow recipes: they understand how different woods create different flavors, how to maintain steady temperatures for 12 or 14 hours straight, and how to judge when a brisket or pork shoulder is perfectly tender just by looking at it or pressing it with their fingers.

Becoming a pitmaster takes years of practice and patience. You can't rush great barbecue. While anyone can throw hamburgers on a grill, a pitmaster tends the fire through the night, adjusts airflow to control heat, and knows exactly when to wrap the meat and when to let it keep smoking. Many pitmasters develop their own secret rubs and sauces, and their reputations spread by word of mouth as people taste the results.

In barbecue competitions across America, pitmasters compete to see whose ribs, brisket, or pulled pork reign supreme. Some run famous barbecue restaurants, while others cook for community events or just for the pride of serving incredible food to friends and family.