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If barbecue had a Mount Rushmore, it's no exaggeration to say this guy would be on it! Tuffy Stone is an icon to even the most experienced pitmaster.  His legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. It also made him 5 World Championships.  Maybe we should hear what the gentleman has to say.

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Barbecue is, to some degree, all about that smoky flavor that can only be provided by burning something.  Whether with logs or chips, wood provides a wide palette of seasoning for your meats no different than any array of rubs or spices.  Guest Nick Broughton supplies barbecue stores nationwide with the wood products necessary to add flavor to your cookouts and knows as much about the subject as just about anyone can. 

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To wrap up our series on shopping for grillers and smokers we invited the only logical choice – Max Good of www.amazingribs.com. Max is “the only man in the world who tests grills and smokers for a living and has cooked on more than anyone in history”.  You are going to want to hear Max out before you go shopping.

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This week Pitmaster Matt Pittman from Dallas joins Dave and Dan.  Between competing in BBQ competitions, hosting classes, to being the king of Dallas Cowboy tailgates, Pittman is a seasoned BBQ pro. While appearing on the hit TV show BBQ Pitmasters, Meat Church was born, because one taste of Matt's cooking will give your mouth a religious experience.
Matt will talk about Texas BBQ, his love for Traeger, and moving tailgating to the home.

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Dave and Dan are all about smokers this week as we help everyone sift through the coals (or wood, or pellets) before the big sales hit in September.  Along those lines, joining us is guest Pitmaster Tim Scheer who blew the literal lid off of the "low and slow" barbecue world when he masterminded the Gateway Drum Smoker and beat over 600 teams at the American Royal BBQ Competition in 2012 with his ribs that were cooked in two hours and 15 minutes.  His "hot and fast" method, as well as his smoker, is rapidly becoming a backyard favorite.

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With BBQ sales just around the corner, Dave and Dan discuss what to be looking for in a new grill (smokers will be discussed in the next couple of weeks).  Also joining is Matt Frampton.  Matt is a world class pizza addict, an avid outdoor cook, author of ‘The Book on Competition BBQ’ and the popular website, www.BBQRevolution.com. He has appeared on TV shows such as BBQ Pitmasters, is a trusted brand ambassador and World Food Championship chef.  Matt is a graduate of the International School of Pizza and is a certified Pizzaiolo from Italy, Sicily and America. He is widely recognized as an authority on cooking with fire, specializing in pizza, BBQ and steaks. 

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Andy has been part of the competition BBQ world for over 23 years. As a second generation competitive cook, Smoke on Wheels was born in 1996 to expand his calendar to cook more events. Andy has hundreds of awards; Including over 25 Grand Champion titles, 2 US National Chest to Chest Brisket Invitational Titles, 2 World Pork Champion Titles, including the Jack Daniels World Invitational. Chef's Choice Champion at the Jack Daniel's World Invitational, NY State Empire Cup Champion, and Reserve Grand Champion at the American Royal Open BBQ. Andy enjoys teaching outdoor cooking methods all over the world, including US, Canada, & Australia. When he is not competing he is sharing his love of BBQ, Grilling, & Outdoor cooking with his students. He will teach over 70 classes in 2016, touching 2000 students. Andy has a line of BBQ Marinades and Sauces out as well, that are in BBQ and Specialty stores across the US, as well as in Canada.

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Chef Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef and has had his cuisine showcased in the Wall Street Journal and on the cover of Saveur Magazine. Chef Megan (Colby's wife) is a James Beard Semifinalist for Outstanding Pastry Chef and her recipes have been featured in numerous national publications including Bon Appétit, Food & Wine, Wall Street Journal and Saveur. Then came the call of competitive barbecue.  Say what!?!

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It’s a difficult task indeed to profile a man whose life is a kaleidoscope of experiences. This student of life is a trained artist, a successful sculptor, and entrepreneur, a TV star [featured on hit shows like “Diners, Drive-Ins, and Dives”], community developer, world traveler, and humanitarian [with local, national and international charity projects too numerous to mention].

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Darian Khosravi, call him Kosmo, formed Kosmo's Q in 2009, and his products have become the staple among competition BBQ masters all over the world.  

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