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In Reply to: Hiring a Pitmaster for BBQ Restaurant in Tulsa, OK posted by Tiffany on January 21, 2011 at 12:23:56:
Tiffany, You had a very cool idea looking for a pitmaster on this forum, where much of the knowledge of the craft is concentrated. As you can see, there are a lot of strong opinions here.
Having cooked "Q" both as an amature and a restaurant owner I might offer a couple of thoughts. Others have suggested excellent pits to use which make sense in a commercial setting. Another that some use is called an Oyler. This, of course, depends on what volume of cooking you will need.
What these pits have in common is moving parts. They use convected and/or forced air, racks that ride on bearings, and need maintenance and repair. When a part fails, which they do, you have to get service rapidly.
Will you have a separate maintenance person/company on hand or will you expect your pitmaster, who should know everything about the device, to perform repairs and routine maintenance? If so, you might want to include some mechanical skills along with cooking skills in your search.
If you are a smaller operation, your employees will need multiple abilities compared to a larger operation where everyone can be more specialized. Is this your first venture into professional barbeque?
Best wishes for great success.
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