Man, Fire, Food: Season 1

Feast Over Flame

18min - Roger Mooking visits Skylight Inn, a family-run restaurant in North Carolina, for a whole-hog barbecue, and then he heads to South Carolina where five friends create an extravagant two-day, meat-filled feast called the "Barn Yard Burn."

Fired-Up Chefs

19min - Roger Mooking visits two chefs in Texas who love to play with smoke and fire in their restaurants and in their own backyards.

Cowboy Cooking

18min - Deep in the heart of Texas, Roger Mooking finds Sandra Julian preserving the tradition of cowboy cuisine in her rustic chuck wagon. In California, he visits the Righetti family, who continues Santa Maria-style barbecue in their restaurant and backyard.

Fire Trucks

19min - In Charleston, SC, Roger Mooking finds a double-decker, 30-foot trailer with two massive smokers cooking pulled pork, ribs and chicken for competitions. Then he visits a food truck in Columbia, SC, pushing the boundaries of South Carolina-style barbecue.

Pit Masters

18min - Roger Mooking clocks in a night shift at Snow's BBQ in Texas to prepare hundreds of pounds of brisket, ribs, pork and chicken. In California, Roger helps pit master Darin Petersen wrap a pig and cook it over hot lava rocks.

Monster Rigs

18min - Roger Mooking investigates smokers and grills in all shapes and sizes. In Missouri, he meets a mechanic who transformed a retired airplane into a smoker and named it Swine Flew. In California, a father and son weld salvaged metal into unusual barbecues.

Seafood Feast

18min - Roger Mooking ventures to Guilford, CT, to see The Place Restaurant's 20-foot, wood-fired outdoor grill. In Olympia, WA, the Nisqually Tribe teaches Roger two traditional ways of preparing seafood.

Coast-to-Coast Cookout

19min - Seattle chef Renee Erickson celebrates summer with Roger Mooking by smoking lamb, Pacific oysters, spot prawns and Dungeness crabs in wine barrel smokers. Then, Roger heads to New England for a traditional beach seafood boil.

Backyard Feast

19min - Roger Mooking meets up with Portland, OR, chef Jason French to visit Big Table Farm in Gaston, where friends built a smoker out of a sea buoy. Then Roger heads to Iowa City, IA, where Chef Kurt Friese cooks a whole lamb on an unusual rotisserie.

Outrageous Ovens

19min - Roger Mooking visits a Wisconsin pottery where the kiln's coals are used in an outdoor wood-fired oven and grill for a celebratory feast. In Deadwood, OR, he meets a couple who turned a 55-gallon metal barrel into an outdoor oven.

Monster Rigs