pitmaster

The word "pitmaster" is derived from "the ability to control the fires of the pit".

James Jones, both owner and pitmaster, is a one-man whirlwind in the restaurant.

The pitmaster tends the fire, turning slabs of ribs and clanging the top shut.

One pitmaster she knows starts cooking at 3 a.m. in time for the lunch crowd, then chops wood for the next day's fire.

Mr. Richter, a prize-winning pitmaster from Queens, was ready for something new.

They have engaged a pitmaster from Kansas City, Mo., to oversee the barbecue.

I want to taste the meat and smoke and whatever layer of seasonings the pitmaster has applied to the ribs.

No pitmaster himself, Mr. Levy interviewed several chefs.

Each tender slice, with its rosy-brown crust giving way to a smoky pink center, is testimony to the pitmaster's skill and devotion.

Owner and pitmaster Justin Fourton hand-stuffs two kinds of homemade sausage for the menu.

World Famous Pitmaster Chad Buckles grew up in Union Star.

Their brand also offers signature retail products, such as sauces, rubs, apparel, "pitmaster kits," and brisket candles.

But the pitmaster sticks to tradition: succulent ribs and pork shoulder, slow-cooked over oak and hickory logs.

Andy was born in Athens, Alabama, where his father Guy was chief pitmaster for Limestone County.

Robbie Richter, the pitmaster of Fatty ‘Cue in Williamsburg, Brooklyn, has left after a year on the job.

The event is an annual event supporting local charities under the guidance of Wayne Schafer, a barbecue pitmaster who runs the event.

I’m leaning towards the Pitmaster Combo at Hill Country, which is way more than one person should eat in one day, let alone one sitting.

A relative newcomer, Bogart's is helmed by the former pitmaster from a St. Louis institution, Pappy's.

Wayne Schafer, Pitmaster Big Fat Daddy's Famous Pit Beef stand.

"A pitmaster will know exactly how much linear distance he has to adjust the vent in order to get the correct temperature," says junior bioengineering major Paul Kaczor.

The meat has to be cooked over just the right kind of wood, preferably by an aged pitmaster whose meat is tender but whose accent is impenetrable.

Since 2012, Manchester is home to Big Fat Daddy's, an east coast concession stand and catering operation owned by pitmaster Wayne Schafer, originally from Baltimore.

The thought of a group of Ivy Leaguers-some of whom had never tasted brisket before-automating the process may send blue smoke billowing out of a pitmaster's ears.

While melt-in-the-mouth ribs or pork shoulder can be a true challenge to achieve, with the right equipment, pro-level BBQ is within reach to even the most casual backyard pitmaster.

Wayne Mark Schafer (born August 28, 1963) is an East Coast barbecue pitmaster and owner of Big Fat Daddy's concession stands and catering.