Top Tools Every Pro Pitmaster Uses
Everyone knows a great smoker (like a Lone Star Grillz offset smoker) is the foundation of world-class BBQ. But the difference between "good" and "champion-worthy" often comes down to the gear used around the pit.
And even if you don't plan to compete, there's nothing quite like seeing that "wow" reaction on the faces of your cookout guests.
Why do pitmasters choose high-end thermometers?
A high-precision, multi-probe remote digital thermometer lets pros monitor both the internal meat temperature and the pit temperature simultaneously.
This removes the need to constantly open the door to probe the meat, and it allows for precision. Consistency is king.
Combine this tool with the carbon steel walls of your Lone Star Grill, crafted to keep heat in, and you'll ensure the perfect, consistent cook every time.
Why do pitmasters prefer pink butcher paper over aluminum foil?
Aluminum foil offers a cheap, easy way to hold heat in while you rest your meat, and there's nothing wrong with using it in a pinch. But foil creates an air-tight, steaming environment that can soften your hard-earned bark.
Pros like pink butcher paper because it's breathable. It vents steam, lets bark crisp, and yet allows you to retain heat and juices while you wait for your meat to rest.
Why do pro pitmasters inject meat?
Injections offer deep flavor penetration and reach parts of the meat rubs can't touch. They also help the meat retain flavor. Thin marinades can only hit the surface.
Pros use large, stainless steel, multi-needle injectors (often pistol-grip models) to deliver thicker liquids deep into large cuts to actively fight drying during 12+ hour smokes.
What kinds of knives do pros prefer?
If you're looking for the perfect knife, the ultra-sharp 12-inch slicing knife is king.
After 18 hours of labor smoking your meat to perfection, you do not want to ruin your presentation with a dull or short knife.
The right knife lets you cut through a wide brisket in a single, smooth stroke. This ensures the bark doesn't tear, you don't lose precious juices, and you get a uniform slice every time.
How do pro pitmasters rest their meat?
Pro pitmasters use a commercial insulated holding cabinet, but if you don't want to invest in one you can use a high-quality cooler instead.
The idea is to let the temperature of your meat drop slowly over a period of 4 to 8 hours so that juices redistribute from the center to the muscle fibers, resulting in superior tenderness and moisture.
Have you brought home the star of the show yet?
These tools are great, but they're nothing without the perfect grill or smoker. Have you found yours yet?
If you haven't, head to our shop and look over our full selection of grills, smokers, and combination rigs. You'll be wowing your guests in no time!