Teams head to the Nevada desert for the Smokin' in Mesquite BBQ competition with $40,000 in cash and prizes at stake.

Lee Ann and Myron face off in whole hog competition while tempers flare between Johnny and one of the local cooks at a barbecue cook-off in Murphysboro, Ill.

Barbecue cooking skills, nerves and patience are tested during Alabama's state championship at the Decatur Riverfest.

Top teams compete in the American Royal Invitational in Kansas City, Mo.; Myron faces his biggest rival on the circuit; rookie Paul begs for help from a pro.

Nearly 500 professional and amateur barbecue teams compete for more than $40,000 in prizes at the American Royal Open in Kansas City, Mo.

The competition heats up as the temperature falls during the Diamond State BBQ Championship in Dover, Del.; Harry's former teammate, Gary, competes on his own; Tuffy does Myron a favor that might hurt his own chances.

Myron is on his home turf as he defends his title at the Big Pig Jig, the oldest barbecue event in Georgia; Tuffy faces a double challenge as he attempts his first whole hog on a new pit.

"Godfather of Ribs"' Johnny Trigg challenges his closest friends and fiercest rivals to an all-ribs showdown in Texas; for the first time ever, the cooks watch the judges' reactions.

Four pitmasters go head to head to prove their pork butt is the best.

One Pitmaster is headed into an ambulance; the rest compete to be invited into the finale.

The challenge, brisket; tempers flare while the pits are low and slow.

BBQ favorite, spare ribs; contestants face a prehistoric challenge.

Four contestants face off against a Turducken.

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Three competitors face off at the Don't Be Cruel BBQ Duel in Mississippi in the Season 3 premiere

Three competitors face off at the annual Pigs in Flight BBQ Competition in Memphis.

Pork belly and turkey are barbecued as Johnny Trigg takes on younger competitors.

Beef ribs and ham challenge contestants in Dothan, Ala.

Three contestants grill chicken and pork in Salisbury, Md.

Five teams compete for the prize and title in the Season 3 finale.

Chefs Buzzie Hughes, Will Fleischman and Ernest Servantes set out to prove who makes the best barbecue in Texas.

The challenge is to prepare country-style ribs and a pork picnic when the competition arrives in Georgia.

Challengers take on Memphis-style barbecue.

The competition goes to the World Series of Barbecue in Kansas City, Mo., where three teams battle to become champion.

North Carolina has one of the oldest BBQ traditions in the country. Zach Goodyear of Sauceman's BBQ, Debbie Holt of Clyde Cooper's Barbecue, and Sam Jones of Skylight Inn BBQ Restaurant compete to see who is BBQ Pitmasters North Carolina Champion.