Six teams meet host Ganesh Raj and BBQ experts Jared Macdonald and Jess Pryles in Waiamuku to begin the ultimate barbecue battle. They are challenged to make two dishes that showcase their barbecue skills: one low ‘n slow and one hot ‘n fast.

The five returning teams go back to basics cooking poultry on classic kettle barbecues. Just when they think they have it all under control the judges throw them a surprise twist.

The remaining four teams are split into two for a team challenge cooking on two 500-gallon offset smokers. Guest judge Gareth Stewart challenges the losing teams to recreate a restaurant quality venison dish in the first Scorcher challenge

A blast from the past introduces a new team to the competition. Teams cook an Asian street food feast on hibachi grills, then two teams must prepare a classic French tarte tartin in the Scorcher challenge.

Four teams face off in the semifinal. First, teams whip up a seafood feast to impress acclaimed chef Tom Hishon (Kingi, Orphans Kitchen, Daily Bread). Then the bottom two teams cook to save their bacon in the ultimate test of simplicity – cooking the perfect steak for a surprise guest judge. Who will make it to the final?

The three finalists cook off over two rounds. First, a live fire challenge where they must prepare a whole lamb asado style, next, a barbecue degustation to impress legendary chef Al Brown.