 The world of a pit master is one where days start early and they last long. It's back-breaking hard work transforming meat from its raw form into one which is one part smoke, one part skill, and one part magic. And that's how you make barbecue more of a religion than a dish. That's the life of a good friend of mine, Forrest Warren of Smoke Barbecue Restaurant and Bar in Newport News. And Forrest, how are you doing?