What's in the box? What will be the Pitfire Challenge?
Robby Royal from Rescue Smokers returns for a chance at redemption after his loss in last season's semi-finals.
Texas pitmasters JD Davidsmeyer, Matt Pittman, and Junior Urias battle it out for the title of BBQ Pitmasters Texas Champion and a chance to compete for the $50,000 grand prize.
Chris Chadwick of Hawg County Cookers demonstrates his preparation and cooking techniques for Memphis style pork butt.
Competition BBQ sauce is typically different than most hometown sauces.
The pineapple squirrel kabob is a delicacy in the south.
The competition between father and son has begun, as the contestants begin to prep their recipes for the perfect pork shoulder.
Rob "Rub" Bagby needs to make a meatloaf glaze, but he has never made one before and forgot he needed one!
Johnny thinks that he found the winning formula, but Danielle thinks otherwise.
North Carolina has one of the oldest BBQ traditions in the country.
Eric Thomas from The Rolling Grill is a returning competitor who's trying to prove that his food is worthy of BBQ Pitmasters Georgia Champion. He shows us how he cooks his signature salmon.
Howie Kleinberg doesn't know much about barbecue, but he is a trained chef. He hopes that his education will pull him through in this competition!
Glenn Ross walks us through how he makes his Fat Jacks BBQ Sauce, minus two secret ingredients.
There are many ways to go about cutting and cooking your chicken wings. Which one works best for you?
A British pitmaster shows us his take on BBQ sauce.
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