Man Fire Food

Two Texans display their fierce BBQ talents using their homemade grills and fire pits.

Smokers come in all shapes and sizes; in Grain Valley, mechanic Bill Rousseau transforms a retired Cessna airplane into a smoker.

Custom earthenware bakers; 50-gallon metal-barrel oven.

Barbecue destinations in Charleston, S.C.

Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.

Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.

Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.

In northern California, Roger meets Chefs Stephen Barber and Mateo Granados who are celebrating Argentina's Asado and Brazil's Churrasco.

Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Roger meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.

Chef Roger Mooking highlights the inventive ways Americans cook with fire; from small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.

In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.

The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.

A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.

Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.

A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.

Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.

Roger travels Massachusetts for fire-roasted rotisserie chicken, discovers new ways to roast chickens, and indulges in a New England dinner party of chickens, lobsters and whole fish cooked over a wood fire.

Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.

Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.

Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.

Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.

The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.

Roger Mooking's favorite grilling moments.

Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

Roger travels to Texas, Hawaii and more to celebrate the art of pit cooking.

The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.

Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.

Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

Double decker trailer cooks pulled pork, ribs and chicken; food truck pushes the limits of BBQ.

A 77-year-old woman grills for Texans; Hawaiian style bbq in California.