4 Rules for Becoming a Pit-Master Chef Perry Perkins     PitMaster: One in charge of the pit. Someone who, not only has mastered the techniques to create great BBQ, but is proficient in using a variety of pits, or grill to do so.   While there's no one single accepted definition of the title, "Pit Master" (in fact, they vary wildly), I like the one above. I see someone who has "mastered" the pit, as being able to produce delicious BBQ with any number of meats, and a variety of equipment.  The proof, as they say, is in the pudding.  Here are four things that I think anyone needs, to achieve the title.    1. Practice Practice Practice!It can't be said enough (though I'll stop at three times), like anything else, the more you do it, the better you get.Chose the cut of meat you want to perfect, then keep working on it until you're doing it the best it can be done. I recommend starting with pork shoulders (the most forgiving) and working your way up to smaller, thinner cuts.Experiment with varied cook…