Tickets for Southern Smoke 2018 go on sale tomorrow – Tuesday, July 10 – at noon. And just to tantalize barbecue fans even more, two new faces have been added to the already considerable lineup of chef talent.

Southern Smoke announced Monday that two powerhouse talents in the Momofuku restaurant family will be cooking at the Sept. 30 event: Matthew Rudofker, culinary director of operations for Momofuku restaurants, and Tae Strain, executive chef of Momofuku CCDC in Washington, DC.

Rudofker and Strain will join the previously announced list of chefs including Aaron Franklin of Franklin Barbecue in Austin; Daniela Soto-Innes of Cosme and Atla in New York; Edouardo Jordan of Salare and JuneBaby in Seattle; Chris Bianco of Pizzeria Bianco and Tratto in Phoenix; Ryan Prewitt of Peche in New Orleans; Vivian Howard of Chef & the Farmer in Kinston, NC; Sam Jones of Sam Jones BBQ in Winterville, NC, Pat Martin of Martin's Bar-B-Que Joint in Nashville; Jason Vincent of Giant in Chicago and Bill Durney of Hometown Bar-B-Que in Brooklyn, NY.

The essentials for this year's Southern Smoke:

Date: Sunday, Sept. 30 from 4 to 8 p.m.

Tickets: Available for purchase beginning at noon on July 10. Tickets are $200 general admission and $350 VIP (includes 3 p.m. entrance, VIP entrance and lounge; limited to 400 tickets). Super VIP, which includes a culinary tour with the chefs on Sept. 28, are $1,000 (only 20 tickets will be sold).

Where: The Southern Smoke campus will include Blacksmith, The Hay Merchant, Georgia James and Legacy Community Health in Montrose; 1018 Westheimer, 1100 Westheimer and 1415 California.

Food: Unlimited samples from all participating chefs, including the HOUBBQ Collective that includes Chris Shepherd of UB Preserv; Seth-Siegel Gardner and Terrance Gallivan of The Pass & Provisions; Justin Yu of Theodore Rex; Ryan Pera of Coltivare; Brandi Key of Max's Wine Dive; Hugo Ortega of Hugo's; Manabu Horiuchi of Kata Robata; and Patrick Feges and Erin Smith of Feges BBQ.

Drink: Red, white and rose wine; Sierra Nevada beer; Wild Turkey Old Fashioneds; Aperol spritzes; and Campari Negronis

Benefit: Proceeds will be donated to the MS Society, and to the Southern Smoke Emergency Relief Fund, which provides money to those in the restaurant industry who are faced with unforeseen expenses not covered by insurance. The Emergency Relief Fund is currently taking applications.

To date Southern Smoke has raised $984,000.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Follow him on the podcast BBQ State of Mind to learn about Houston and Texas barbecue culture.