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Want to be part of Pitmaster Class
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
View all episodes
By The CatThe 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