Chef and acclaimed author Kwame Onwuachi joins the judges for a Sunday supper that showcases each pitmaster's family traditions.

Semifinalists tackle a new test in close quarters, sharing one dome to suspend their dishes over open fire as they attempt Brazilian-style churrasco.

The last two pitmasters standing go whole hog in this fiery finale, serving snout-to-tail spreads to determine who will go home a barbecue champion.

Chef Matty Matheson ("The Bear") encourages the pitmasters to turn down the heat and whip up an original fast-food recipe using slow-cooking techniques.

Things get spicy when the judges ask the cooks to take their pick from a pantry packed with peppers that range from friendly to face-melting.

The pitmasters dig deep in the Trench to make a mouthwatering surf and turf menu, cooking their proteins both above and below ground.

The pitmasters sink their teeth into some wild meats, delivering dishes like lizard stew, beaver tail crackling and pulled alligator.

In their toughest challenge to date, the final four attempt to out-smoke their fellow competitors in an epic beef brisket showdown.

The finalists craft dream menus for their very own barbecue joints in a head-to-head battle to claim the coveted grand prize and title.

The competition kicks off with a smokin' staple: the barbecue combo plate. That's two mouthwatering meats and two succulent sides.

The competitors make a feast for 50 first responders in a Fourth of July throwdown. Tri-tip, pork chops, cheeseburgers and more are on the menu.

Working in pairs, the barbecuers prepare popular proteins from the past, cooking mutton, goat and whole salmon on wooden platforms and over open pits.

Ingredients and equipment from Morocco, Argentina and Japan spice things up and force the contestants to cook outside their comfort zones.

Facing elimination, two pitmasters duel it out in a fiery fish cook-off. Afterward, the remaining contestants gear up to satisfy hungry tailgaters.