BBQ tips, as questions and answers.

The Four Saucemen use Wichita ribs, the brand the team used at Meatstock 2018 to win first place. Swift Ribs, Prairie Fresh Meats, Freedom Farms NZ and US pork are the others on the team's list. We are spoilt for choice with many incredible New Zealand butchers processing quality NZ produce.

Remove the thin membrane on the bone side of the rib. The team uses olive oil as the binder, then applies The Four Saucemen Pork Rib Rub 30 minutes before cooking.

It depends on the size of the rack. The team cooks on a Big Green Egg, holding 121°C with pohutukawa chunks as the smoke, and smokes the ribs for 2 to 2.5 hours. Foil wrap when you are satisfied with the colour, cook another hour and check for doneness: the bone tips should be exposed. Finish with your favourite sauce on the grill to set it.

Waitoa. The team uses Waitoa chickens and collaborates with them on The Four Saucemen flavours. Free-range, because it just tastes better.

The team exclusively uses lamb from Home Grown Farm Fresh Meats, for competition and at home. Ali and Dion raise it in the Wairarapa: naturally farmed, ethically raised lamb and beef. Know your farmer, know your food. They deliver nationwide.

First Light beef, Pure South NZ and independent growers. There are many great beef suppliers in New Zealand: work with your local butcher and ask lots of questions.

The Aussie Butcher has a great selection of NZ pork, always fresh and, in the team's word, porky. If pulled pork is your thing, grab a 5 kg plus Boston butt. Seriously good stuff.

Charcoal and wood fired. There, they said it. BBQs and More have showrooms in Auckland, Hamilton and Mt Maunganui, from a Weber charcoal series to Texan-built offsets. At home the team prefers Big Green Eggs: easy to light, hold a great temperature, very fuel efficient. You can grill a steak, roast a chicken, bake bread, cook a pizza, or win a competition category, which they did. For competition they run an Octopit Multi Q and home-made drum smokers.

Your friends will stop inviting you to their BBQs now that you are a fully fledged pitmaster. Do not worry: your true friends will buy you beer and ask you to cook for them.

The guide below, in Celsius. Use a fast probe thermometer, and remember the meat keeps cooking after it comes off the heat, so pull it a few degrees early and let it rest.