The “pit” in “pitmaster” refers to a BBQ pit, which is most often, thankfully, not in an actual pit, and as a pitmaster, you grill and barbecue meat, sometimes using a smoker to provide additional flavor. You may manage all grilling operations at a restaurant, provide specific flavors on request, and help create new recipes. This job comes in two primary forms: the first is as a small-scale pitmaster who works at a single restaurant to smoke meat and help serve food to customers, while the second form works on an industrial scale to help smoke meat and prepare it for further slicing or packaging before shipping to retail locations.