AI Pitmaster: SDR + LLM + SMS + Meat + Fire

I&rsquo;ve been smoking meat for years. Brisket, ribs, pork shoulder - the usual suspects. The process is simple but time-consuming: maintain a consistent pit temperature around 225°F for anywhere from 6 to 16 hours, monitor your meat temperature, and make adjustments when things inevitably go sideways. It&rsquo;s meditation with delicious consequences. The problem is that maintaining attention…