About Us

TristanConvert started in a smoke-stained backyard in the Texas Hill Country, where I burned through more brisket than I'd care to admit before I understood that great barbecue is equal parts patience and arithmetic. I'm a weekend pitmaster who spent a decade chasing that elusive perfect bark on an offset smoker, a battered kamado, and a charcoal kettle that has forgotten more cooks than most grills ever see. Somewhere between a stalled brisket at 2 a.m. and a competition turn-in that went wrong by four degrees, I got tired of scribbling brine ratios on grease-smeared index cards and squinting at cook-time charts on my phone in the dark.

So I built the calculators I wished I'd had. This site is the pit-side toolkit for outdoor cooks — the people who read the fire instead of the recipe, who know the stall is real, and who've learned that carryover cooking can make or break a ribeye. Our mission is narrow on purpose: give live-fire cooks fast, honest answers to the questions that come up between the chimney starter and the cutting board. Doneness temps by cut. Wood pairings that respect the meat. Brine math that seasons instead of cures. Sear times matched to thickness. No fluff, no logins, no selling your dinner data to anyone.

Everything here is free and runs right in your browser, because a good tool should work with sticky fingers and one bar of signal at the far end of the yard. We keep a few handy sharing and prep helpers around the edges too, but the fire always comes first. If a number looks off, if you've got a cut we haven't covered, or if you just want to argue about hickory versus oak, I genuinely want to hear it. Drop a line to [email protected] — I read every message between cooks. Now go tend that fire.