Cooks on Fire - Episode Guide

Seven teams meet judges Ganesh Raj, Nici Wickes and Jared Macdonald in the BBQ arena. They make their signature barbecues and are challenged to cook with a mystery ingredient: the eggplant.

The six returning teams are asked to make a fast food barbecue in the Throwdown challenge, then the mystery Scorcher gives them something to be excited about: venison.

The five remaining teams are challenged to create a fusion feast in the Throwdown challenge, then a dessert in the mystery Scorcher.

A brush with Covid-19 means only three teams remain. They are tasked with making a two course date night meal in the rain for the Throwdown challenge.

After a demonstration from guest judge Gareth Stewart, teams attempt to cook the perfect beef eye fillet. The final Throwdown challenge asks teams to create a kaimoana feast.

The two finalists face off in an epic battle of barbecue prowess. They must cook a banquet using a wood fire pit, and then a BBQ competition with beef brisket, ribs and chicken.

Six teams meet host Ganesh Raj and BBQ experts Jared Macdonald and Jess Pryles to begin the ultimate barbecue battle. They are challenged to make two dishes.

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.

Four teams face off in the semifinal. First, teams whip up a seafood feast to impress chef Tom Hishon. The bottom two teams cook to save their bacon in the ultimate test of simplicity.

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