Pitmaster Course: Master Edition

This Pitmaster Course trains you in the science, craft, and culture of barbecue, from fire control and smoke management to the technical details of meat preparation and regional flavoring traditions. You will master equipment including offset and kamado smokers, learn the chemistry of collagen breakdown, and understand the nuances of wood pairing. The program also covers batch cooking for outreach and community events, ensuring you can scale your skills for large groups. By the end, you will be able to produce professional-grade brisket, ribs, and poultry using both low-and-slow and hot-and-fast techniques.