* Just in time for Fourth Of July: * One of the most innovative Pitmasters in the world goes deep on winning with hot-and fast barbecuing, the pellet grill revolution and testing the boundaries of barbecue norms.

* Which woods pair best with which meats? The Smokin' Hot Tip Of The Week

* Grant Pinkerton shares all on his rise to prominence and everything it takes to enter the competitive barbecue world.

* Also why hot-and-fast always is his go-to.

* Plus ... why he tried to cook a bad brisket, his best tips for weekend cooks and how barbecue helped save his life.

Joined by wife Hannah McNair, the Texans owner offers insight into why his biggest passion outside football is smoking and grilling meats.

From brisket, chicken and unique meats he smokes at a high level, to cooking for the entire Texans team and what makes his best dishes elite, Cal offers a glimpse into his barbecuing world.

Also, the great Gus Johnston on how to best cook whole chicken, chicken pieces and wings in this week's Smokin' Hot Tip Of The Week.

One of the most innovative and successful Pitmasters in the world, Aaron Franklin joins John Lopez for a conversation on all things barbecue.

Franklin and Lopez discuss everything from smoke profiles, smoke flow, wood techniques, seasonings and under-appreciated things to put on pits and grills.

Chris Shepherd joins John Lopez on what to look for in meats, how he approaches different cooks, the best bite in barbecue, what's best to cook on pellet grills vs. stick pits and more.

Plus, the Smokin' Hot Tip Of The Week.