About Pit & Flame
Why I Started This Site
I was tired of reading "best smoker" lists written by content farms where the author clearly couldn't tell the difference between a brisket and a burnt hot dog. You know the ones—same regurgitated Amazon specs, obvious stock photos, and zero mention of how that $2,000 pellet grill actually handles a 14-hour pork shoulder cook when it's 38 degrees and raining.
That's why I built Pit & Flame. I'm a competition pitmaster who's spent the last twelve years sweating over fireboxes, babysitting overnight brisket cooks, and judging BBQ across three states. I've cooked on everything from garage sale kettle grills to custom trailer-mounted offsets. This site exists because pitmasters deserve reviews written by someone who actually gets grease under their fingernails, not someone comparing spec sheets from an office chair.
About Ray Caldwell
I'm a three-time state BBQ champion and a certified KCBS judge who's been competing since 2012. I started out on a beat-up Weber Kettle I bought for $80 at a yard sale, taught myself fire management through trial and error (and a lot of ruined chicken), and eventually graduated to competition-grade offsets that cost more than my first car. That journey matters because I've been in your shoes—wondering if that shiny new smoker is worth the rent money or if it's just expensive sheet metal with good marketing.
Being a certified judge changed how I look at equipment. When you've spent hundreds of hours scoring brisket and pork shoulders at sanctioned events, you develop an eye for what actually produces championship BBQ versus what just looks good on Instagram. I've cooked in 100-degree heat, driving rain, and snowstorms. I've dealt with grease fires, temperature spikes at 3 AM, and the heartbreak of a 12-hour cook ruined by poor equipment. Those scars—some literal, most emotional—are why you can trust what I write here.
I don't just unbox gear and take pretty photos. I run multiple cooks on every piece of equipment I review. I test how well that smoker holds temp when you're six beers deep and forget to check it for two hours. I see if that "premium" thermometer reads the same as my trusted Thermapen. If I haven't cooked on it, I won't review it.
What We Cover
This site is for anyone who takes outdoor cooking seriously—whether you're burning wood, charcoal, pellets, or gas. Here's what you'll find:
- Smokers and grills—high-end offset smokers, pellet grills, kamados, kettle grills, and everything between. If it produces smoke, I'll test it.
- Fire pits and outdoor heating—because the cook doesn't stop when the meat rests. We review fire pits that actually throw heat and last more than one season.
- Accessories that matter—thermometers, probes, gloves, tool sets, and gadgetry. I separate the essential from the gimmicks.
- Fuel and flavor—wood pellets, chunks, charcoal, and the rubs and sauces that make good meat great. If it touches your food or your fire, it's fair game.
Whether you're a weekend warrior trying to nail your first brisket or a competition cook looking for an edge, this content is built for you. No fluff, no hobbyist takes—just hard-won knowledge from the pit.
How We Test & Review
Every review on Pit & Flame is based on real cooks, not unboxing videos. When a smoker arrives, I assemble it (and document how bad the instructions are), then I cook on it for a minimum of two months before writing a word. That means overnight briskets, hot-and-fast chicken, low-and-slow pork shoulders, and temperature control tests in various weather conditions.
I judge gear on what actually matters: thermal stability (does it hold 225°F when the wind picks up?), build quality (will those grates rust out in year two?), ease of cleaning (because scrubbing grease at midnight sucks), and value for money. I don't care about flashy app interfaces if the pit can't maintain temps, and I don't get seduced by stainless steel if the firebox is poorly designed.
Yes, Pit & Flame uses affiliate links. That means if you click through and buy something, I might earn a commission. But here's my promise: those relationships never influence my scores. If a $4,000 smoker performs worse than a $400 drum, I'll tell you. If a sponsored product is garbage, I'll say so or send it back. My reputation as a pitmaster is worth more than any commission check. You can't fake credibility when you're competing against teams who know their fire.
Get In Touch
Got a question about a cook that's going sideways? Want to know if a specific smoker is right for your setup? Or maybe you want to challenge me on a take? I'm always happy to talk shop. Shoot me an email at info@pitandflame.com—I read every message, though I might be slower to respond during competition season when I'm elbow-deep in brisket trimmings.
Questions? Reach us at info@pitandflame.com