Pitmaster Smoke School 2026

The air is filled with excitement—and just a hint of cool smoke. Get ready to be part of something special as Pensacola EggFest presents the Pitmaster Smoke School —a hands-on, practical BBQ training designed for aspiring backyard and competition pitmasters alike.

This hands-on workshop is led by the Pensacola EggFest crew, a group of seasoned pitmasters with years of competition experience, and nearly 10 years of training by legendary Pitmaster Big Moe Cason. As part of Team Moe Cason, the crew has competed and walked the stage at Memphis in May World Championship Barbecue Cooking Contest and The Jack Daniel’s World Championship Invitational Barbecue.

Beyond competition success, these pitmasters have helped raise and donate over $1 million to local charities, with BBQ and #GoodFood. Now you can level up your BBQ game and help the cause as well.

By attending, you’ll be part of that mission. 100% of event proceeds benefit local charities, including Ronald McDonald House, Hadji Shrine, and Shriners Hospitals for Children.

What You’ll Learn

This is true, hands-on education you can apply immediately—whether your goal is competition BBQ or just leveling up your own skills.

We will be demonstrating on Big Green Eggs and GMG Pellet Smokers, however the techniques taught are not grill-specific. The crew has experience competing with Big Green Eggs, pellet smokers, offset stick burners, rotisseries, barrel and drum smokers. You name it, they’ve cooked on it. Whether you cook on a Big Green Egg, Weber kettle, pellet smoker, or any type of grill/smoker, the knowledge transfers.

“Several of us had competed KCBS Competitions prior to joining Moe’s team, but the level of knowledge that you learn at competitions of that stature—it’s not even comparable. When you are competing against the absolute best teams in the world, the knowledge, intensity, precision and trust that it takes for you to execute is just different.”

What You’ll Prepare, Cook & Learn

  • Big Green Egg 101
    Foundations of one of the world’s most versatile smokers and grills—ideal for Egg enthusiasts who are new to the Egghead family.
  • Charcoal & Wood Selection
    Understanding fuel and flavor: We’ll cover several varieties of lump charcoal, lighting options, when and why to use post oak, pecan, or cherry, and how wood choice impacts smoke profile, color, and finish—regardless of cooker type.
  • Meat Selection & Trimming
    Featuring Kevin Green of The Butcher Shoppe, who will explain why “it’s always hand-picked” and demonstrate how proper meat selection and trimming set the foundation for consistent results.

Core Proteins: From Raw Cut to Finished Plate

You’ll learn each step of the process, including selection, trimming, seasoning, injection, temperature control, wrapping, resting, slicing, and presentation for:

  • Brisket
    Flat vs. point, fat management, seasoning and injection basics, wrap timing and techniques, doneness cues, resting, and slicing for tenderness.
  • Pork Shoulder
    Building bark without drying the meat, managing long cooks, pulling techniques, and moisture retention.
  • Ribs
    Trimming for uniformity, seasoning, texture targets, wrap timing and techniques, and clean slicing—without overcooking.
  • Chicken
    Achieving bite-through skin, moisture balance, and proper finishing—techniques that translate across all grills and smokers.

These are competition-proven methods, simplified and adapted for the backyard cook.

And of course the most important part, we will be evaluating and tasting the finished product for each protein.

Bonus Session: The Butcher’s Holy Trinity

A focused look at three versatile beef cuts that most people overlook and every backyard cook should master:

A focused look at three of our favorite cuts of beef that are often overlooked, but every Pitmaster should perfect:

  • Tri-Tip
  • Picanha
  • Hanger Steak aka the Butcher’s Cut

Learn how to select, season, cook, slice, and serve these cuts for maximum flavor and enjoyment.  These are all guaranteed crowd pleasers.

Cofounder Doug Jolly is our globetrotter member. This summer he and Moe Cason had the honor of serving thousands of Marines a BBQ feast in Okinawa, Japan. This January, he & Moe taught BBQ techniques at the International Food Festival’s “Live Fire” event in Doha, Qatar. In addition to brisket, Doug’s Tri-Tip & Chimichurri have achieved international acclaim:

“We had a few issues sourcing the brisket we were supposed to use for a stage demo in Doha. Thankfully we were able find a local Qatari marketplace that had some beautiful Tri-Tip and Picanha.  Pits were another challenge, but you adapt. We prepped and cooked both on a tailgate-style kettle. The results?  Host Steve Harvey – and a few lucky members of the audience – lost their minds over it.  We just barely made it out alive.”

Sauces & Finishing Techniques

  • Highlighting several house-made sauces
  • When to sauce (and when not to)
  • Balancing sweet, heat, acid, and fat
  • Recipes and techniques so you can confidently create your own at home

Smoke School Philosophy:

This class is not about one grill or one recipe.
It’s about managing fire, understanding processes, developing feel, and decision-making—so no matter what you cook on, you leave knowing why things work, not just what to do.

What’s else is Included?

  • BBQ lunch prepared by our crew featuring homemade sides & a few extras!
  • Cold beer from our good friends at Pensacola Bay Brewery
  • A copy of our #GoodFood Cookbook for each attendee

Thank you for supporting Pensacola EggFest, Ronald McDonald House, and the Hadji Shrine. Your participation helps turn #GoodFood into meaningful impact.