Cooking over live fire or charcoal can seem a little daunting. With the right tips, tricks and secrets from the professionals, as well as a wealth of information now available online and in books, getting started in barbecue has never been easier.

There's an army of businesses in the world of barbecue that can quite easily be forgotten or taken for granted. From food vendors, promoters, manufacturers and retailers, there is so much that goes on behind the public eye behind the scenes to enable an awesome barbecue experience for all involved.

Barbecue is a world-wide brotherhood with a strong sense of comradery. Whether it’s sharing tips, tricks and recipes or helping a brother or sister in a time of need, the underlying culture of barbecue brings out the best in all who are involved.

We travel to Alabama, USA to follow Australia's No.1 Barbecue team take on the worlds best at the World Food Championships.

Food Sport is a worldwide game with Competition Barbecue having been at the forefront for decades. The Australasian Barbecue Alliance and the Steak Cookoff Association refresh the competition format with exciting new categories and mouthwatering masterpieces.

We talk to Pitmasters from around to world to find out what good barbecue really is.

Episode 3 explores the incredible world of barbecued meats and specific cuts suitable for all styles of barbecues with a particular focus on two of the more popular cooking methods, low n slow and direct grilling.

Episode 2 - Pits and Fuels.There’s plenty of passion for particular methods, fuels, smoking woods and of course the perfect Barbecue to cook on.

Talk to Pitmasters from around the world and each will have a different version of what they think barbecue is…Underlying all their reasoning though, it really is quite simple. Barbecue is cooking meat over fire.