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

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.

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.

The competition heats up as the Trench returns for a twist-filled challenge celebrating flavors from around the world.

Time to celebrate the greatest invention in the history of food: ribs! The cooks tackle pork and beef ribs — one with a dry rub, one with a wet sauce.

The contestants kick off the competition by cooking a bone-in protein and two side dishes that reflect their unique styles and personal stories.

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 contestants craft signature barbecue plates to show what they can make over an open flame, including one dish cooked al fresco in the all-new Trench.

The four fire tamers still in the game get creative to cook perfectly pulled meat and sides using an array of rickety, makeshift smoker rigs.

The final two tackle their biggest challenge yet: building their own pits and cooking a whole hog and brisket. It's gonna be a long night!

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

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.