We've even gone to town on the cover this time with gold ink and a choice̴ of two illustrations. Will you choose glorious sun or a wet washout?
Inside, we're taking a look at the traditional flavours of suya, the̴ traditional barbecue of West Africa.
Riaz Phillips, the author of Belly Full: Caribbean Food in the UK ls̴ about the history of rum punch, and Texas Monthly writer Jessica Dupuy gives us the low down on hot links, the essential spicy barbecue sausage.
There's a global tour of barbecue sauces from our editor Helen, the best̴Ì_Instant BBQ Challenge yet and so much more!
We're heading all over the world for issue 03 of Pit.
Bourbon and barbecue are best friends, but there's more to American whiskey than Jack and Jim. We discovered the latest smoky flavours coming out of distilleries across the pond.
Back in Europe, the Spanish used the word barbacoa first in the 1500s, so we explored their rich and meaty tradition.
In the UK we dared the snow to stop us as we cooked a giant goat̴Ì_shawarma and challenged Chantelle Nicholson from Tredwells to cook top quality food on an instant BBQ.
Also: Controlling your cue, pickles with Monty's Deli, Nigerian BBQ tools, Greek Grans and Yosma's Hus Vedat's veg patch.