Meet the Contestants Battling for the Smoke Ring Champion Title

Barbecue is all about tradition. Learn the stories behind some of the best pitmasters that will be competing in the all-new BBQ showdown Moonshiners: Smoke Ring.

The competition starts March 9 on discovery+.

March 05, 2021

By: Victoria Arévalo

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James Sampson

James Sampson has made BBQ his life. He calls him self the “soul man of BBQ.” When asked what his favorite style of Carolina cooking is to prepare, he answers, “I cook to taste. If the pig needs vinegar I’m going Eastern. If the pig needs some sweet, I’m doing Western. I make it taste the the meat tells me it needs to. I cook with my soul.”

Mat Griner

Mat is born and raised in Eastern North Carolina, where BBQ was a family tradition running down from generation to generation. Mat’s grandfather taught him the old-fashioned ways and techniques that he was handed and insisted on Mat following those. Mat loves cooking on wood. And 99.99% of the time that wood is Eastern NC hickory.

Marquith Green

Marquith Green was born and raised in Bed-Stuy, Brooklyn, but spent his summers on his Grandmother’s farm in South Carolina. His mother and grandmother taught him that if he “learned to cook, he’d never have to rely on a woman.” Startling at 12 years old, Mark soaked up every bit of knowledge they could impart.

Chris Gentry

Chris Gentry was born and raised in Durham, NC and is an Eastern Carolina style BBQ devotee. His mother was a cook and he grew up at her knee in the kitchen, learning all of the tricks of Southern cooking.

Jake Wood

Jake is trained in the restaurant business to cook in fine-dining restaurants, and white tablecloths, but when it was time for him to strike out on his own, he tapped into his past and realizing he learned everything he needed to know from his grand mom and grand dad. He uses many techniques, each appropriate to the cut and type of meat he’s preparing. He’s a hands on guy and claims he can cook any meat on any type of fire.

John Caddell

John Caddell started cooking when he was just five years old, learning from his mom, grandma and great-grandma, who were all exceptional cooks. He got into BBQ after learning from his cousin Earl, who ran Earl’s Family BBQ. It was Earl who instilled the passion for BBQ in John, although he and his family always loved it.

Nikki Rowland

Nikki is a part of a barbecue legacy that she’s eager to share with the world. What originally started with her “granddaddy” was then passed down to her dad, then passed down to her as the only child, and is now being passed down to her son Brandon (22). The Rowlands have been known for their delicious meals around Atlanta and beyond for generations.

Brandon Doles

Brandon “Big B” Doles was raised around a barbecue pit and never left. His father, Jeff Doles, is very well-known in his town as the guy who supplies top-notch barbecue and he has taught Brandon everything he knows.

Madison Ruckel

Madison has been BBQing professionally for the last 15 years. He started at the very bottom as a line cook at the now world-renowned Hometown BBQ in Charleston. But his curiosity and hard work saw him rise to pit master, head chef and ultimately partner over his 12 years there.

Rusty Ducworth

Rusty started cooking as a way to help his anxiety/depression and eventually made his way to BBQ – His personal goal is to change the way people see BBQ. He incorporates Asian fusion, makes a dove pastrami and has several unorthodox examples. Despite the fun, innovative flavors, Rusty also goes back to his roots and makes his grandfather's famous sausage.

Sean & Eddie Mendes

Sean Mendes and his brother Eddie learned everything they know about cooking from their grandmother Gillie. She taught them to use only locally harvested ingredients for their seafood and their barbecue, a practice they continue today.

Jamie Hough

Jamie Hough is many things, but when it comes down to it, he’s Chef Redneck. At least that’s what his closest friends a call him. He prepares almost everything he makes on the smoker. From greens and shrimp to crabs, shellfish, ribs and more.