Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.
Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; he visits chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient Peruvian-style pit roast.
Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.
Roger visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.
Roger heads to Hawaii, where chef Lee Anne Wong fires up a custom-made stainless steel shelving unit; In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong cook up creative barbecue.
Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.
Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; "The Big Red" pulled pork sandwich at The Brick Pit in Mobile.
Roger visits South Carolina for two country cookouts: a traditional backyard pig pickin' in the town of Beaufort, and a classic oyster roast on Bowen's Island.
Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.
Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.
Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.
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.
Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.
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.
Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.
Coffee roasted the old fashioned way; Andouille sausages; tasso.
Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.
Smoked European-style sausages; Mexican-style short ribs; cabrito.
Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.
Pork shoulder with spices; carne adovada; carnitas.
Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.
Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.
Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.
Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.
Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.
Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.
Two Texans display their fierce BBQ talents using their homemade grills and fire pits.
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.
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.