Tennessee native Craig Bell grew up steeped in barbecue culture. Before attending culinary school, he competed on the competitive barbecue circuit, earning the industry’s highest accolade by becoming a three-time champion of the Memphis in May World Barbecue Cooking Contest. Today, as a classically-trained professional chef, he applies the same flavor-layering techniques and philosophies he learned at the smoker, whether he’s cooking a large pork shoulder or building a delicate sauce for a Michelin-starred restaurant. Here, he shares his knowledge and expertise with Cultivate so you can barbecue like a pit-master, too.