In barbecue cookery, the pit master is the head cook and
is in charge of all decisions concerning the cooking and serving of the meat.
The position acquires real responsibility at major cooking events such as a pig cooking or barbecue competition. At these times the cooking
team can be as large as five or six people, each of whom considers hirself
to be just as skilled in the arts of the rub, the sauce, and especially the pit. Experienced cooks readily
recognize the need for one person to be in charge, and the selection of the pit
master will either fall to the most experienced, to the owner of the pit,
or to host of the party. When less experienced cooks attempt a major event
the decisions tend to be by committee and the results can be very amusing,
at least if you don't have to eat the resulting food.