c/bbq-pitmasters

Back when I started, pitmasters judged doneness by touch, not numbers.

They'd press the meat and know from experience. I've kept that skill but added a thermometer for backup. Do you use both methods or stick to one?

Showerthought: My dog's begging made me see BBQ in a new light

I realized that good BBQ smells so strong because it pulls people in, just like it did with my pup.

Unpopular opinion: I used to call injection cheating, but now I swear by it

It makes the meat so much more tender and tasty.

My smoker's hot spots ruined every brisket until last Saturday

I've had this offset smoker for a while, and the heat never spreads evenly. One side always cooks faster, burning the bark while the other stays pale. Last cook, I placed a cheap foil pan over the fiery section to block direct heat. It actually worked and the brisket came out with a uniform, dark bark all over. I'm thrilled this simple trick solved my biggest headache. Now I feel ready to tackle a bigger piece without worry. What a relief after so many messy attempts!

Sharing my BBQ at a park showed me local taste differences

A Texas guy dug my sauce, but a Carolina visitor wanted vinegar, lol.

Serving meat hot off the grill was my thing, but a contest judge's comment made me change my mind.

Hearing how much better it tastes after resting convinced me to wait.

Just realized my temp control got way better this summer

Struggled with heat swings every time I fired up the pit. Started using a water pan and it really smoothed things out. What simple tweak changed your BBQ game?

I always rushed my ribs off the grill. After tasting a pitmaster's perfectly rested batch, I've learned to be patient.

My pork butt finally came out right thanks to a small change

I had trouble with my pork butts for a while. They were usually too dry or tough. Last time, I wrapped them in butcher paper when the temp hit 160 degrees. I focused on keeping the smoker steady around 225 the whole cook. The meat turned out juicy and pulled apart with no effort. My friends said it was the best I've cooked. What temp do you wrap your pork at?

My attempt to document regional pitmaster styles hit a snag

I'm putting together a guide on BBQ styles across the country... but I'm struggling to find info on pitmasters from the Pacific Northwest. Does anyone know any notable ones from that area?