Cocinando con fuego

Roger Mooking checks out incredible smoking operations producing some of the most flavorful meat on the market. He visits a famous smokehouse in TN as well as an 80-year-old seafood smokehouse in Chicago.

Roger Mooking honors the legendary pitmasters who make some of the country's best barbecue. He cooks with the man who brought barbecue to Brooklyn and visits a Texas market with traditions dating back to their opening in 1900.

Roger Mooking celebrates the most elaborate, over-the-top smokers and roasters. He cooks on an 8-foot, 800-pound metal dragon with three separate chambers as well as an airplane converted into a fully functioning barbecue grill.

Roger Mooking lets barbecue pork sandwiches hog the spotlight. He tries succulent pork stuffed inside sweetened soft buns in Long Beach, CA, and finds Tex-Mex flavor in a pork burrito with fire-roasted green chile sauce in SC.

Roger Mooking puts the main course aside to honor the sides and desserts that top off the best barbecue meals. He scrambles up a poblano pepper hash at a Houston hangout, and he checks out a new take on mac and cheese in New York.

Roger Mooking finds fiery fresh takes on the classic combination, surf and turf, from Miami to New England to California.

Roger Mooking is going hog wild for the most insane pig roasts from Hawaii to Texas to southern Mississippi.

Roger Mooking visits pitmasters cooking meat in massive quantities. He checks out a 40-foot trailer with room for 600 pounds of meat and a Louisiana smokehouse with 60 years of history and possibly the Bayou's best sausage.

Roger Mooking salutes the country's most impressive and creative female pitmasters. He learns a few new roasting methods along the way, like Salpicao chicken roasted on plumbing pipes and shellfish smoked using wine barrels.

Roger shows off three flame-licking good feasts that are packing some serious heat including 200 pounds of salmon that are roasted over the biggest fire in Man Fire Food history.

Roger learns how to rig up and roast whole animals including lamb, sturgeon and hogs with some truly wild techniques.

Roger plucks his way through his list of barbecued poultry perfection, from Carolina birds dipped in an out-of-this-world white sauce to Jamaican jerk chicken loaded with Caribbean heat.

Roger Mooking visits three fire-roasted ragers in Kentucky, Wisconsin and New England that cook mountains of meat and keep the barbecue faithful lining up for more.

Roger does some island-hopping for the best eats in Hawaii. He heats up an imu in a traditional underground oven in Oahu and barrel smokes chicken, ribs and fresh fish in Kauai.

Roger goes coast to coast to check out some crazy custom contraptions. First he gets to play with a one-of-a-kind 'meat swing set' in Sacramento, CA, before roasting a whole lamb on a 5-foot hand-powered rotisserie in NJ.

Roger gets blown away by two of the biggest metal-clad rigs he's ever seen. In WI he meets two brothers using a giant cinderblock pit to roast a whole steer, and in CA he meets an engineer with a record-breaking Mega Pit.

Roger puts the pedal to the metal on a 'Rotisserie Bike' in Great Barrington, MA, and cooks up a Filipino-Mexican feast on a lean mean chicken machine in San Francisco.

Roger checks out some of the most delicious sausages, pork ribs, crawfish, spice-rubbed chicken and meaty baked beans at barbecue smokehouses in Nashville.

Roger spends time in Palatine, IL, and Brooklyn, NY, where restaurants are serving up meaty marvels like tomahawk steaks and roasted whole hog with scrumptious sweet potato waffles.

Roger is in Ridgefield, CT, and Nashville trying monster-sized meaty masterpieces that include towering sandwiches, a massive hanging rib roast and a cocktail garnished with smoked meat.

Roger Mooking heads to San Antonio, TX, where he learns how Chef Jason Dady makes paella flavored with Thai ingredients. Then, Roger meets Chef Ted Prater in Austin, TX, to see how he roasts a goat in a Cajun microwave.

Roger Mooking is led back to Texas where he learns how Grant Pinkerton creates his outside-the-box cuts in Houston. Then, Roger meets up with Andrew Wiseheart in Austin to see his one-of-a-kind rig.

Roger Mooking heads to Louisiana to meet Howard, an engineer by day and a pit master by night. Howard shows Roger how he preserves his family's traditions and digs a pit where he cooks the hogs low and slow.

Roger heads to two family-run institutions to see how they've done it for decades. First, he learns the ropes at Burns Original BBQ in Texas, then he samples the legendary barbecue at Poche's Market and Restaurant in Louisiana.