Welcome

Hi, I’m the Pit Master!. OK, maybe I’m just the Pit Master of my own BBQ pit, but that’s all that really matters. I’ve been cooking BBQ for the better part of 14 years. During that time I learned a lot about BBQ. That’s why I started this Blog, to help pass that knowledge on to others. This blog is all about the art of slow cooking.

Some of you might think of hamburgers and hot dogs when you hear someone mention BBQ. Well, I hate to tell ya, but that’s NOT BBQ!!!  Cooking meats (mainly) by a direct heat method is called grilling. Cooking hamburgers and hot dogs is grilling. Grilling has it’s place and I love to grill, but its not BBQ.

BBQ is cooking meats using indirect heat and low temperatures over an extended cooking period. What do I mean by extended? Here’s an example. Cooking a 9lb pork shoulder at 225F takes about 7-9 hours  to reach an internal temp of 190F. Yep, 7 hours and that’s cooking it at the optimum  BBQ temperature range. I do a lot of my BBQ late at night in order to have it ready for lunch the next day.

What will you find in this blog? You’ll find recipes, cook session recaps, tutorials and generally anything I feel like at the time. What you won’t find is a bunch of fluff about what smoker is the best, or how only lump charcoal is to be used or what woods make the best tasting BBQ. I will give my OPINION on some of that but when it comes to BBQ, nothing is set in stone (other than it has to be low and slow).  If what I write here helps even a single person make better BBQ, then I’ll consider this blog a success.  Sit back, grab a cold one and enjoy….

Pit Master