Man Fire Food

Barbecue destinations in Charleston, S.C.

Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.

Big fires, big feasts, and custom grills in Hawaii.

Wood-fired Mediterranean seafood feasts; fish, potatoes and onions are encased in salt before they're baked in an enormous oven.

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

Two unique pig roasts in Napa Valley featuring very different one of a kind roasters.

Two legendary BBQ places in Texas; a third-generation pit master.

Tink Pinkard helps Roger build a barbecue pit, season and roast a pig, and fly-fish.

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

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.

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

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 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.