*Four-time Canadian BBQ Team of the Year pitmaster Janice Smella became the first Canadian to walk the stage at the Cookoff in 2025.

* She shares her story, techniques and approach, her affinity to Texas BBQ and becoming a champion.

* 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.