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

Flat-out some of the best barbecue advice and tips you will hear, from:

* Pinkerton's Barbecue's Grant Pinkerton

* Truth Barbecue's Leonard Botello

* The Pit Room's Michael Sambrooks

* Killen's Barbecue's Ronnie Killen

* How a backyard cook became one of the most influential pitmasters in the game

* The versatility of that pit you have in your backyard

* Taking the intimidation out of cooking barbecue and holiday meals

* Holiday tips on turkey and "double-smoked" ham

* Erin Feges of Feges BBQ -- one of Texas Monthly's Top 50 BBQ restaurants -- joins the podcast to dig deep on various aspects of barbecue sauces:

+ When and how using them can complement meats

+ What "Alabama" white sauce, vs. vinegar-based, vs. tomato-based, vs. mopping sauces can do for various proteins

+ And of course, we answer the question of, "does great BBQ really need sauce?"