About

Pitts & Spitts has been a legend in the BBQ business for over 30 years. In that time, Pitts & Spitts has been mixing Texas tradition with new world techniques to consistently produce the “Best looking, Best cooking BBQ pits in the world.”

IN THE MEDIA

The fifth Camp Brisket, a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was held on January 6-7, 2017 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex…

So, you call yourself a barbecue traditionalist. You eschew modern innovations in the world of barbecue, like using charcoal to start your fires, and you certainly don’t believe there’s any room on American menus for “nouveau” barbecue, whatever the hell that means…

The year was 1973, and the Houston oil patch was booming. Half-brothers Dickie Hartis and Lawrence Whitworth were working in the oil industry when they decided to start their own sheet metal fabrication company to serve the area’s many refineries. Hartis’ brother Raymond…

For many backyard barbecue cooks, the process and ceremony of smoking meat is something like an addiction. Things start innocently enough – your wife invites friends over for a Super Bowl party, and you’re in charge of the burgers and hot dogs. You make the trek to Home Depot…

They look like traditional wood-burning barrel smokers, but a new generation of pellet grills (they grill and smoke) is changing the way backyard barbecue enthusiasts approach the often laborious, all-day exercise of smoking meat. In this week’s BBQ State of Mind podcast…