LarryWolfe
Chef Extraordinaire
Is one a true pitmaster if they use a fuel source other than 100% wood?
Nick Prochilo said:Yup, I like the microwave technique! After you told me how, I mastered it!
Pigs On The Wing BBQ said:Hell Larry, We all cheat. Be nice to use wood all he time. I can, and do when I'm with the motor home. Just the blender and adult beverages get in the way.
Pigs
Larry Wolfe said:[quote="Pigs On The Wing BBQ":20fxgu50]Hell Larry, We all cheat. Be nice to use wood all he time. I can, and do when I'm with the motor home. Just the blender and adult beverages get in the way.
Pigs
ChuckBBQSmoker said:Larry Wolfe said:[quote="Pigs On The Wing BBQ":2t6mhev2]Hell Larry, We all cheat. Be nice to use wood all he time. I can, and do when I'm with the motor home. Just the blender and adult beverages get in the way.
Pigs
You are missing the point of the question. I'm not saying we all use all wood, or anything of the sort. Most of us don't refer to ourselves as PitMaster's either, I know I'm certainly not one. How can one be a pit master if they have not mastered the art of making BBQ the traditional way with wood and burnt down coals?
bigwheel said:Well I think it works sorta like down at the Bait Shop. After working there a year and dispensing a case of bait a person becomes a Master Baiter. After cooking a case of briskets over a years time a person becomes a Master Pitter. Simple huh?
So when your using your electric smoker I assume you put your pitmaster title back in the closet?hawk wild bbq co said:My thoughts on a Pitmaster is anyone that can produce a great BBQ product with a naturally built fire and has to tend that fire to keep it at temp for an extended period of time to SMOKE a product would be a Pitmaster. Set it and forget it gadgets and gizmos just dont constitute the blood and sweat that an acutal Pitmaster has to endure to create the best possible BBQ he can produce. Sorry all pellet pooper lovers, gassers and electric smoker lovers.
They just dont allow for the title of Pitmaster. I have used my electric on my lazy days but I also have sat at my offset custom for 16 hrs under only wood fire with constant attention to temps. So yes I would consider myself a Pitmaster. P.S. Competition BBQ winning has nothing to do with great BBQ. I have done BBQ for 20 years and never entered a competition and I am told my BBQ is extremly good. So does that disqualify me as a Pitmaster? I think not.
Speaking of the old boys, Ya ever hear from Big Jim? or Bruce Cook? Talked to Gary Wiviot last week, got a new book coming out soon. Lot of folk don't like the boy. He's okay in my book. Ginger is still my fav.bigwheel said:Lol now that do open a whole new can of worms. Think Larry brought up a good point echoed by Hawk which I aint heard since arguing with them two hard heads known as Dave Lineback from NC and Bob from GA. When you talk about some process oriented purist type folks they wrote the book on supreme anal retentiveness. Lineback always claimed unless a person was cooking full pork shoulders over a hickory coals fire it did not need to be counted as real bbq. Bob from GA is a whole hawg cooker who think he has to have hickory coals too..but he cooks a certain sized pig..on a grate with so many bars of a certain diameter and salt the skin so it cracks blah blah or it aint fit to eat. The echoed sentiment common to the group is comp bbq has ruined real BBQ because nowadays everybody expects way over smoked stuff from an offset log burner. That makes folks think "real BBQ" (like they make) not taste very good in comparison. Now the rational approach would be have a contest between the two methods. I even got special dispensation from IBCA Lynn to let Bob dig holes if want to come enter a contest to see which is best. He aint showed but then he do not believe in contest cooking. This all gets very cornfusing.