Pit magazine is back for barbecue season with their meatiest issue yet.

In this issue:

• Travel to Texas with three time James Beard award-winning writer Robb Walsh
• Head down the smoky rabbit warren that is Morrocco’s Mechoui Alley
• Learn how to cook a whole pig in a week with chef Mark O’ Brien
• A critical look at the beer-can-chicken method with beer writer Melissa Cole
• A deep dive into the world of salt and its importance in live fire cooking