Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. There is no
single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional
traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even
amateur backyard fanatics.
Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a
seasoned vet. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs
over hickory coals. The cornerstone of all successful barbecue recipes is proper smoker operation, and instructional
photos and tutorials for using all classic smoker types are featured as well.
Each chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. Chapters on
backyard cooking and tailgating offer the basics of becoming a successful barbecue cook. Spotlights on specific regional
barbecue styles, such as Texas, Kansas City, and the Carolinas, set the stage for more advanced barbecue techniques
and recipes, such as Butterfly Pork Butt Burnt Ends and Memphis-Style Baby Back Ribs. Regional side dishes, tasty
cocktails for a crowd, and simple desserts round out each chapter's offerings.