Six Black barbecue professionals have been selected by Kingsford to compete at this year's Memphis in May World Championship Barbecue Cooking Contest in Tennessee.

The 2023 class of Preserve the Pit fellows will also receive training, a grant to support their businesses, and one-on-one mentorship from Kingsford’s network of industry professionals.

Kingsford, a charcoal briquette brand, is owned by The Clorox Company, a global manufacturer of cleaning products and consumer goods.

“We are excited to announce our third class of fellows and to celebrate and share their stories with the barbecue community,” Cassandra Lewis, associate director of brand marketing at Kingsford, said in a statement. “The level of passion, pride and commitment to community displayed by these fellows embodies Preserve the Pit. We can't wait to kick off in Memphis and see what they're throwing on the grill.”

Meet the pit fellows below:

Ronald Payne (Payne's Bar-B-Q) – Memphis, Tenn.

Ronald Payne is a third-generation pitmaster at Payne's BBQ in Memphis, Tennessee. Payne's has been serving their signature chopped pork sandwich and famous mustard sauce since 1972.

Caleb & Sabrina Henley (Yearby's Barbecue & Waterice) – Pilot Point, Texas

Owners of Yearby's Barbecue & Waterice Caleb & Sabrina Haley serve their hometown flavours of Philly and New Orleans to the folks in Dallas and the surrounding areas. Their waterice is reportedly a hit with locals.

Darren W. Carter (Carter's BBQ) – Euclid, Ohio

The duo smokes and barbecues some of the state's best dishes in Euclid, Ohio. Carter is also the founder of The Unknowns Black Pitmasters, a podcast and community that highlights Black BBQ enthusiasts and pitmasters across America.

Tay Nelson (Bobby's BBQ) – Fountain Inn, S.C.

Mastering the art of smoking through video tutorials and mentorship from experienced pitmasters, Tay Nelson is cooking up barbecue favourites in Fountain Inn, South Carolina. Nelson opened Bobby's BBQ in 2018 with his wife, Sarah. The menu boasts wood-smoked brisket, pulled pork, ribs, turkey, homemade sausage, and even jackfruit for vegans. The restaurant also sells proprietary all-purpose seasoning.

Deah Berry Mitchell (The Dish with Deah) – Dallas

A fifth-generation Texan, historian, and food writer, Mitchell works diligently to preserve Black cultural heritage and amplify the voices of Black-owned restaurants in Dallas and the surrounding areas. She writes a weekly column in The New York Times and the Fort Worth Report and is currently producing a new series titled, "Soul of a City," that will highlight Black-owned restaurants across the nation while also completing her PhD.

Nate Figaro (8020 Creole BBQ & Rub) – Knightdale, N.C.

Figaro is bringing his Creole heritage to the Bible Belt, serving barbecue rubs and grilled meats in Knightdale, North Carolina. Also important to him is giving back; he teaches online cooking classes and hosts pop-up cooking events to share his tips and tricks.