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 4 remaining teams pair up 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.

A blast from the past enters 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.