* World champs Ronnie Killen, Doug Scheiding, Abel Nuncio and others take us behind the scenes of what the Cookoff really is all about * The massive and unique details of making it on one of the biggest stages in the game.

* How different spices affect different proteins * The essence of "Louisiana" barbecue * Essentials for chicken and pork * When and how to spritz and sauce * Open-flame tips

* Coming up with the revered Top 50 and how he whittles it down * All the flavors and regions and what stands out * Oh, the stories ... from influencing the market, to quality bites around the state, the travels and dealing with bad barbecue * Smokin' Hot Tip: Easiest meats to try for entry-level backyard pitmasters…

* How much the grilling game has changed * Best introductory pits for newbies * Detailed insight on fitting your recipes to your palette and staying on-budget * Taking advantage of a wide variety of flavor profiles * Smokin' hot tip: Keeping temperature and best cooks on Weber- and barrel-type pits

* One of the world's most influential and in-demand sausage makers, Bill Dumas, on his incredible story. * Step-by-step keys to making the best artisanal sausage. * From basic Texas-influenced sausages to those that have the barbecue world buzzing: Fried catfish sausage? Christmas tamale sausage? Girl Scout Cookie sausage? Yes, yes and yes. * How backyard pitmasters can learn the craft.…

* Champion pitmaster Tyler Gurney with detailed information on everything it takes to compete at one of the three biggest barbecue cookoffs in the world. * From months of testing, to sourcing meats, preparing pits and spices, to living on one-hour of sleep and the ever-important cooking and presenting, Gurney offers unique insight.…

* The Pit Room's Michael Sambrooks, Killer Hogg's Malcolm Reed, 404 Kitchen's Matt Bolus and Kamado Joe chef Eric Gephart delve into recipes, approach and the purity of field-to-table. * The best insight you'll get on everything from duck, to venison, boar and more from those who live it.

* How Wagyu separates itself from others. * Everything it takes to get from ranch to table. * The passion and process it takes to deliver the highest-quality beef. * Hurdles, pitfalls and how R-C Ranch's footprint continues to grow. * Smokin' Hot Tip: Getting your pulled pork perfect.

Logan Glenn of Space City Barbecue is living the dream -- his dream. Perhaps it is yours, too. * How to get started * Hurdles, pitfalls, things you perhaps did not know * Building relationships and taking your passion to another level. * Smokin' Hot Tip: New pit or grill for Christmas? How to break it in…

* A multi-time champion, Doug digs deep with tips, techniques and his approach on a steak that has been called the perfect steak. * Plus, exactly what can you do with a Traeger? * Doug's taking over the BBQ World * When and how to baste and brush sauce.

* A fascinating look at how Traeger went from regional phenomenon to an eponym for all things pellet grill. * The science and muse behind Traeger and staying on top * Wait, what? New products and technology on the way, including tailgating Traegers * Smokin' Hot Tip: The versatility and popularity of griddles…

* He left a leading financial firm to follow his passion: Cooking and hunting. * Matt Bolus went from helping his mom cook spaghetti in the kitchen to the London Cordon Bleu culinary school and opening his own 404 Kitchen in Nashville. * Along the way, he's always relied on open-fire and his roots: Exotic and wild game and perfecting the craft. He shares the story.…

* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue. * "White, red brown is how we throw it down." * Why field-to-table inspires and instructs * Smokin' Hot Tip: When and what to inject…

* Gozney Pizza Ovens founder Tom Gozney went from completely lost in and out of rehab, to the top of the industry. * Tom and CEO Denny Bruce share the journey, along with how despite pizza being a worldwide phenomenon no one ever filled a giant hole in the market until his innovative oven came along. * Also ... taking your kitchen outside, making cooking more accessible and a Smokin' Hot Tip on which spices fit which meats best.…

* EGGtoberfest, what puts the "ultimate" in ultimate cooking and versatility * The remarkable story of how it spawned the "Egghead" movement * Expanding horizons and possibilities, plus the unique approach for keeping it at the top of the kamado-style game * Recipes and things you didn't know were perfect to make in BGE…