The British Open Freestyle BBQ Championships®

And official qualifier – on the road to the BBQ World Cup

Smoke & Fire Festival BBQ Championship 2026

In 2026, one outstanding team will earn the opportunity to represent the UK at the BBQ World Cup in Las Vegas, competing against the world’s best pitmasters for a share of the $1,000,000 prize pool.

One Championship. One Grand Champion

Following feedback from competitors and the number of entries received, we’ve made the decision to run one unified championship in 2026, bringing everyone together in a single competition.

Whether you’re an experienced competition team, a professional chef, a butcher, a caterer, or a passionate backyard BBQ enthusiast, you’ll all compete in the same arena under the same rules.

Every team will cook the same categories and be judged by our panel of certified BBQ judges, ensuring a fair and exciting competition for all.

British Open BBQ Championship™

At the end of the competition, the two highest-scoring teams will be crowned:

🥈 British Open BBQ Reserve Grand Champion™ 2026

🥇 British Open BBQ Grand Champion™ 2026

The British Open BBQ Grand Champion™ will receive:

• £1000 Prize plus a Tormek Professional Knife Sharpner
• An invitation to represent the UK at the BBQ World Cup in Las Vegas
• The opportunity to compete against the world’s best pitmasters for a share of the $1,000,000 prize pool
• The prestigious title of British Open BBQ Grand Champion™ 2026
• Massive bragging rights!

Why the Change?

We originally planned to run separate Professional and Backyard divisions. However, after reviewing the number of entries and listening to feedback from competing teams, we believe a single championship will create a stronger, more competitive event and provide the best experience for everyone involved.

No separate divisions. No barriers. Just one arena, one championship, and one team crowned the very best in British BBQ.

Are you ready to compete?

We’ve Removed the Biggest Barrier to Competing

One of the main reasons teams don’t enter BBQ competitions is cost which can be high with Travel and sourcing meat.

So we’ve changed it.

🔥 All competition meat is supplied to every team and each to will have its own box and space in one of our competition refrigeration units
🔥 All fuel is supplied by Big K throughout the competition

That means:

• No expensive brisket purchases
• No supplier advantage
• No risk if it’s your first competition

You simply bring your equipment, your skills, and your team.

(Teams only supply their own ingredients other than the protein.

What You’ll Be Cooking

• RIB EYE STEAK cook off (SAT)
• Johnny’s Mustard Burger Special (SAT) You need to bring your buns and we will provide the Mustard
• Sponsors Wildcard Round – FISH
• Chicken (SUN)
• Ribs Beef Bone In cross cut (SUN)
• Beef Brisket Point ( SUN)

All entries are judged blind by trained judges on: Appearance • Tenderness • Taste

What You Can Win

🥩The winner of the Steak Cook-Off competition – will receive *A £250 cash prize plus a top the range PK 360 Grill worth £849.00 and free entry to the 2027 UK Competition.

🏆 Competition Prize sponsored by

How the Competition Works

🌎 Qualification places available for the BBQ World Cup 2027 (Las Vegas)

All teams cook at the Smoke & Fire Festival in front of thousands of spectators, but judging is completely fair and anonymous.

• Entries are submitted in numbered boxes
• Judges never know who cooked the food
• Awards are presented live on the main stage

This is a real championship — not a demonstration.

Why Enter?

Because this is more than a weekend BBQ.

You will:

• Cook alongside serious UK teams
• Be judged by official competition judges
• Gain recognition in the BBQ community
• Build your team’s reputation
• Have a genuine pathway to an international championship

And if you win…

You go to the BBQ World Cup.

Entry Fees

British Open Freestyle BBQ Championship 2026
Your team entry is confirmed once the non-refundable entry fee of £250 per team (per competition) has been paid.

BBQ World Cup Membership (Required for Las Vegas Qualification)

Any pitmaster on your team who wishes to be eligible to compete at the BBQ World Cup Finals in Las Vegas must hold an active BBQ World Cup membership.

• $35 annual membership (approx. £25.73) per pitmaster
• Membership must be completed before competing at the qualifying event

Join and manage your membership at:
www.bbqworldcup.com

Membership Benefits

• Eligibility to advance to the BBQ World Cup Finals
• Opportunity to be selected as an official BBQ World Cup judge
• Free admission ticket to the BBQ World Cup & Expo
• Discounts on VIP packages and merchandise
• Digital member badge and member newsletter access
• Exclusive sponsor offers and giveaways
• Priority access to travel and team packages

(Please note: the championship entry fee and BBQ World Cup membership are separate payments.)

Whether you are part of an existing Pro Team or just a keen back garden cook – this really is the competition for you

• BBQ aficionados and hotshot amateurs will cross tongs in our British Open Free Style BBQ Championship
• Our panel of 15 hand-picked expert judges plus a public vote will decide on who is crowned ‘British Open Free Style BBQ Champion 2026
• Bring your secret rubs and sauces to create the most succulent, finger-licking, delicious BBQ dishes in the country
• Team entry includes weekend access to the festival, a pitch for your camp and cook stations and a chance to compete at the BBQ World Cup in Las Vegas aand entry to the British BBQ Hall of Fame
• Team entry also includes a chance to win a place and compete at the BBQ World Cup in Las Vegas April 2027 and the chance to win the biggest prize in BBQ history $1million
• Places are strictly limited
• Entry and payment confirm the team’s acceptance of all rules of entry and participation as set out below

Timetable

Friday

Saturday

Turn in times

General Info

Contest Location:
Promenade Park, Park Drive, Maldon, Essex, CM9 5JQ

Contest Dates:
Friday 15th Registrations – Saturday 16th and Sunday 17th Main competition

Contest Organiser: 
Smoke and Fire Events Ltd
Contest Representatives:
Mark and Ange Fishlock
Email: 

Teams and judges can arrive from 13.00 on the Friday before the competition.
Camping: You will be met at the gate, handed your wristband, and then directed to your allocated camping pitch.
Please note that teams will pitch next to their pitches; judges camping might well be in a separate area camping area.
Tents and camping vehicles will be in different areas due to H&S regulations.

RULES & REGULATIONS

Cooking rounds

• All entries to be “free style”. Platter should show off the cook’s creativity and skill but should also include at least six individual portions for the judges. For example, platter could contain a whole chicken with twelve individual portions around/beside it. No knives or cutlery to be handed in with the entry. Entry should be easily carried by one person. Platter will NOT be supplied by the Organiser. The team will use their own serving platter/dish/plate.
• Each team will be allocated a 5-minute window for their turn in over a 35-minute period (e.g.,12.00-12.05, 12.10-12.15, 12.20-12.25 & 12.30-12.35). This is to try and prevent entries from sitting around getting cold. Your allocated time will be provided during the cooks meeting.
• Entries will not be accepted before your window opens.
• Entries will not be accepted once your window is closed and a score of 0 will be given.
• Cumulative points scored within all (6) categories will determine the British Open Free Style BBQ Champion and British Open Free Style BBQ Reserve Champion. 
• Certificates will be awarded to each category including first, second and third place. Where category is sponsored a first prize will also be awarded. 

TEAMS must compete in all of the following categories in order to become British Open Free Style BBQ Champion and British Open Free Style BBQ Reserve Champion.

Saturdayturn in times

Sunday turn in times

TEAM Rules

1. The decision and interpretations of the Rules and Regulations are at the discretion of the Contest Representatives. Their decisions and interpretations are final.
2. Each team shall consist of a head cook and up to 4 assistants.
3. Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned pitch. Teams shall not share an assigned cooking space or cooking device.
4. All competition ingredients shall be inspected during the times established by the contest organiser and or its representatives.
5. Once the competition ingredients have been inspected, they shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected by the Contest Representatives. All competition ingredients shall start out raw and unprepared (for example, not marinated).
6. When the contest organizer supplies the ingredient, it is required to enter only that meat. Competition ingredients not meeting these qualifications shall be disqualified, not allowed to be turned in, and not judged, and receives no score.
7. Contestants shall provide all needed equipment and supplies. Contestants must adhere to all electrical, fire and other codes. All Teams are required to have a fire extinguisher which shall be near all cooking devices.
8. Turn in times will be published prior to the event.
9. Teams will be allocated a 5-minute window for their turn in over a 35-minute period (e.g.,12.00-12.05, 12.10-12.15, 12.20-12.25 & 12.30-12.35). This is to try and prevent entries from sitting around getting cold. Your allocated time will be provided during the cooks meeting.
10. Entries will be submitted with the team number.
11. Entries shall not be marked in any way to make the team’s name identifiable.
12. Foreign objects that may be accidentally consumed or represent a hygiene issue (for example, pieces of aluminium foil, pieces of toothpicks, pieces of skewers, etc) are prohibited in the entry. Marked entries with the above listed material will receive a one (1) in all criteria from all judges and disqualified.
13. All cooking must be on site.
14. All cooking MUST BE ABOVE GROUND on a recognised BBQ, Smokers, NO stoves or hobs.
15. The key element of the round must be the star of the dish.
16. No pre-made foods (e.g., no packet desserts, no ready-made meals like lasagne). Items such as ice-cream are permitted as long as it’s an accompaniment to the main dish.
17. All teams must give their food to the helpers outside the judging tent (exact turn in location will be discussed at the teams meeting).
18. Teams must keep any contact with judges to a minimum on turn-in day until conclusion of judging. Judges are not permitted to enter a team’s tent until conclusion of judging.
19. Teams must present enough food, portioned, for all judges to each have every element (minimum of six (6) pieces).
20. Food must be served in a manner whereby only one person can safely carry the entry.
21. It is the responsibility of the contestant to ensure that the team’s assigned cooking space is clean and orderly following the contest. (All fires must be extinguished, and all equipment oils, fuel, removed from site)
22. Ash from BBQs should be emptied into the ash bin provided – It is your responsibility to ensure that it is fully extinguished and cool before depositing in the bin to prevent any bin fires)
23. It is important that each team leave their assigned space clean, and free from rubbish. Any team’s assigned cooking space left in disarray or with loose rubbish, other than at waste containers, may disqualify the team from future participation at sanctioned events.
24. The following cleanliness and safety rules will apply:
    • No use of any tobacco products while handling meat.
    • Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.
    • Shirt and shoes are required to be worn.
    • Sanitising of the work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitising utensils.
    • Prior to cooking, meat must be maintained at 40° F or less.
    • After cooking, all meat: Must be held at 140° F or above OR cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and Within 4 hours from 70° F to 41° F or less.
    • Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.

JUDGING criteria and scoring

The British Open BBQ Championship allows for blind judging only.

APPEARANCE (score: 2 – 10)

• First impressions and visual appearance. Does the entry look good to eat?
• The first bite is with the eye and an attractive well-presented serving plate will score better than a plain one.

TASTE (score: 2 – 10: to include decimal points)

• Is the taste nice? Is the flavour balanced?
• Judges will be looking for flavourful food where they can taste the star of the dish, seasoning and balance of flavours. Judges are asked not to judge on personal preference, and teams are reminded to avoid extremes.

TENDERNESS & TEXTURE (score: 2 – 10)

• Is it cooked correctly, is the food moist?
• Judges will be looking for the star of the dish to be cooked correctly, and not to personal taste. For example, beef steak medium, ribs should be bite through but not fall off the bone.

CREATIVITY & SKILL (score: 2 – 10)

• Creativity is where the cook has used their imagination to create something inventive and has the “wow” factor.
• Judges will also be looking to score the cook on their BBQ skills.

Total points would be: 40

• A one (1) will be scored in Taste for food that is not safe to eat. For example, if the food is undercooked/raw. This would apply to food that can be potentially dangerous when served raw and is not subject to the judges cooking preference.
• A one (1) will be scored in Appearance for Insufficient samples. For example, only 4 portions provided for each round. Reps will portion presented samples to ensure all judges receive a sample.
• A one (1) will be scored in Appearance for any foreign objects that may be accidentally consumed or represent a hygiene issue (for example, pieces of aluminium foil, pieces of toothpicks, broken pieces of skewers, etc).
• A one (1) will be scored in Appearance for marked entries.
• A zero (0) will be scored in all categories for a missed turn-in or an incorrect turn-in. For example, beef instead of ribs.
• A one (1) will be scored in Appearance for an entry that cannot be safely carried by one person.

Judges Panel information

1. Judges must register on arrival Failure to do so may result in being unable to judge at this event.
2. Judges must attend judges meeting. Failure to do so may result in being unable to judge at this event.
3. The judging process also includes other roles such as being a table captain and helping with turn-in. You may be asked to help out with these other roles on some rounds.
4. Judges must keep any contact with teams to a minimum on turn-in day until conclusion of judging. Judges are not permitted to enter a team’s tent until conclusion of judging.
5. Only judges, Contest Representatives and necessary support staff are allowed in the judging area during the judging process.
6. No photography within the Judges Tent apart from authorised media.
7. All phones to be turned off/on silent and not be used during the judging process. If an urgent call needs to be made/taken, please contact a Contest Representative.
8. Contest Representatives will determine the optimum number of tables of judges needed to properly judge the contest.
9. No drinking of alcoholic beverages before or during judging is permitted.
10. No taking of mind-altering substances before or during judging is permitted.
11. No judge will be allowed to judge whilst intoxicated or under the influence of mind-altering drugs.
12. The scoring system is from 2 to 10 (apart from Taste where scores must contain 1 decimal place, i.e.: from 2 to 10).
    • 10 = perfect
    • 9 = really, really good
    • 8 = really good 
    • 7 = above average 
    • 6 = average 
    • 5 = below average 
    • 4 = poor 
    • 3 = bad 
    • 2 = inedible
    • 1 = a score of one (1) is a penalty or disqualification and requires approval by a Contest Representative as per the above judging criteria and scoring.