Man Fire Food features the inventive ways Americans cook with fire. From small campfires to creative custom-made grills and smokers, we visit home cooks, pitmasters, and chefs who are fascinated by fire and food. The smoke signals take host Roger Mooking across the country, including the American South for different styles of regional barbecue, the Pacific Northwest for a tribal salmon bake, and New England for a unique seafood feast. Man Fire Food celebrates the passion for building and cooking with fire.

Light It Up! 01:29

Man Fire Food Season 4 Full Episodes

See All Videos

Now you can binge watch episodes online for free without logging in.

Get Your Fix

Roger's Favorites 2 Videos

Roger reveals his favorite hot dog toppings, type of ribs and more!
How Roger Does It

The Man Behind the Fire

We grilled Roger about his best cooking tips, favorite dinner tracks and more.
Exclusive Roger Mooking Q&A

More Fire and Food

Man Fire Food Grilling Guide

Start barbecuing like a pro with our easy grilling infographic.
Grill Food Perfectly

Location Guide

Get addresses and websites for the places Roger visits on the show.
Follow in Roger's Footsteps

Our Best Grilling Recipes

Build your own fire and cook up our top recipes for beefy burgers, tender ribs and more.
Get Grilling
Season 3, Episode 5

Global Flavors of Texas

Texas is famous for American barbecue, but today Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savor the flavors of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican-style short ribs cooked in the ground. Elgin is a town famous for their German-style sausages and Roger visits Meyer's and helps prepare thousands of twice smoked sausages.

Monday
Jan 16
1:30pm | 12:30c
Season 5, Episode 2

Florida Fixins

Roger Mooking is in Florida fanning the flames for something savory and something sweet. Roger heads to Hamaknockers Bar-B-Que in Crawfordville, where a young pitmaster pulls pork with a power tool! Roger comes face-to-face with their signature sandwich, the Hamaburger. In Dade City, Roger meets Steve Melton, a farmer preserving the tradition of making cane syrup in a gigantic 100 year-old kettle over an open fire.

Monday
Jan 16
3pm | 2c
Season 5, Episode 12

Sizzling Steaks

In Buffalo Gap, Texas, Roger Mooking meets Tom Perini at his restaurant, Perini Ranch Steakhouse. Roger is put to work lighting up burn barrels for the metal pits, then dessert is baked in a coal-covered cast iron Dutch oven. At Pitchfork Fondue Western Cookout in Pinedale, Wyo., owner Matt David invites Roger to his outdoor kitchen where steaks are skewered onto pitchforks and deep-fried in giant cauldrons.

Monday
Jan 16
7:30pm | 6:30c
Season 2, Episode 7

Texas BBQ

Roger Mooking visits two legendary barbecue joints in Central Texas where just the right amount of smoke and heat transforms the meat into delicious eats. At Kreuz Market in Lockhart, they have eight pits for cooking, acres of wood for burning and hundreds of pounds of delicious barbecue for stick-to-your-ribs eating. At Louie Mueller Barbecue in Taylor, third generation pit master Wayne Mueller gives Roger an experience of a lifetime.

Friday
Feb 3
1:30pm | 12:30c
Season 4, Episode 3

Low Country Cookouts

Roger Mooking's in South Carolina for two spectacular low country cookouts. In the seaside town of Beaufort, Roger meets Jim Gibson, who has been doing pig pickin's for family and friends for the last 40 years. Roger and Jim build the outdoor pit, smoke a whole pig and then chop and serve it with the traditional side of hash and rice. Just 20 minutes south of downtown Charleston is a 14-acre peninsula called Bowen's Island and the only thing on it is a restaurant that specializes in low country cooking. Roger meets Robert Barber, owner of the restaurant and the island, and together they build an impressive fire to cook a massive pile of local cluster oysters.

Saturday
Feb 4
12:30pm | 11:30c
Season 4, Episode 4

Lone Star Load-Up

Roger Mooking is loading up on the best brisket, pork steaks and sausages that Texas has to offer. Ronnie's BBQ in Johnson City attracts locals and barbecue aficionados. Roger helps pit master Ronnie Weiershausen smoke brisket, pork steaks and sausages. Ronnie's wife Cindy teaches Roger how they combine all three meats for a one-of-a-kind breakfast treat. At the Pecan Lodge restaurant in Dallas, dynamic duo Justin and Diane Fourton smoke some of the best barbecue in town. Roger and Justin fire up the smokers and cook brisket and pork shoulders that are seasoned with a sensational spice rub. Back at the restaurant, Roger and Diane assemble a popular sandwich packed with brisket, pulled pork, sausages and then topped with coleslaw, jalapenos and barbecue sauce.

Saturday
Feb 11
12pm | 11c
Season 5, Episode 11

One-of-a-Kind Rigs

Chef Roger Mooking is on the lookout for some truly unique rigs. In Colorado, Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, who created an eight-foot steel contraption that can cook up to 1,000 pounds of food. Roger then goes to 44 Farms in Cameron, Texas, where Jason Schimmels shows off their impressive barbecue trailer, but also introduces Roger to their unique 10-foot "tripod grills" where huge rib eye roasts are cooked in rotating metal cages.

Saturday
Feb 25
1:30pm | 12:30c
Season 2, Episode 2

Smoke and Steam

Hawaii island Oahu is known as the "gathering place," and Roger Mooking is invited to two community gatherings abundant with local foods. On the east side of the island, local chef Mark "Gooch" Noguchi teaches Roger how to prepare a traditional Hawaiian imu. At the farmer's market located at Kapiolani Community College, Roger meets Scott Shibuya who smokes meats with guava and kiawe woods, in a smoker he built out of an Air Force cargo container, an airplane food cart and a computer fan.

Saturday
Mar 4
12:30pm | 11:30c
Season 1, Episode 5

Pit Masters

In Lexington, Texas, folks line up early on Saturday mornings for Snow's BBQ. 77-year-old Tootsie Tomanetz is a custodian worker at a local school during the week, but a serious pit master on Friday nights. Roger Mooking clocks in a night shift to help this pitmaster, her son and the owner prepare hundreds of pounds of brisket, ribs, pork and chicken. In Pacifica, Calif., Hawaiian-style barbecue is prepared right on the coast. Roger helps pit master Darin Petersen wrap a whole pig in taro and ti leaves and lowers it into a deep pit to cook low and slow over a bed of hot lava rocks.

Saturday
Mar 4
2pm | 1c
Season 3, Episode 2

Hamming it Up

Today it's all about Roger Mooking's favorite animal, the pig. He's hamming it up at some of the country's best suppliers of pork. Roger heads to Edwards near historic Jamestown, Va., to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, Tenn., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.

Saturday
Mar 11
1pm | 12c
Season 3, Episode 7

Mud and Steel in New Mexico

Roger Mooking heads to the heart of New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens, where he helps cook pork shoulder. In Bosque, Roger fires up three steel discos and one large jara for two New Mexican pork dishes: carne adovada and carnitas.

Saturday
Mar 11
1:30pm | 12:30c
Season 1, Episode 6

Monster Rigs

Smokers and grills come in all shapes and sizes, but Roger Mooking found two extreme examples. In Grain Valley, Miss., mechanic Bill Rousseau transformed a retired Cessna airplane into a smoker and transports this impressive rig to a local airport and smokes pork butts and ribs and serves them with grilled chicken for guests, including skydivers who "drop in." In Ridgecrest, Calif., Ed McBride Sr. and Ed McBride Jr. weld salvaged metal into pieces of art, including dragons that are working barbecues. They cook up juicy rib eye roasts in the belly of this metal beast.

Saturday
Mar 11
2pm | 1c
Season 1, Episode 8

Backyard Feast

At Ned Ludd An American Craft Kitchen restaurant in Portland, Ore., chef Jason French loves to prepare food in his wood-fired oven and outdoor smoker so much that he doesn't even have a gas stove. Jason takes Roger Mooking to Big Table Farm in Gaston where his friends built a smoker out of a sea buoy. Chickens and pork belly are smoked for a sunset feast in the middle of the farm. In Iowa City, chef Kurt Friese hosts "Lambapalooza," whole lamb cooked on a rotisserie he built in his backyard. Lamb from a local farm is stuffed with aromatics and cooked throughout the day and potatoes harvested that morning are baked directly in the coals.

Saturday
Mar 25
2pm | 1c
Season 3, Episode 1

BBQ Sandwiches

Roger Mooking loves a great barbecue sandwich. He heads to The Barbecue Exchange for two sinfully delicious sandwiches -- one is called Heaven and the other Hell and both are packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, Tenn., where pork, pickles, slaw and hot sauce are sandwiched between crispy corn cakes.

Tuesday
Mar 28
7pm | 6c
Season 3, Episode 2

Hamming it Up

Today it's all about Roger Mooking's favorite animal, the pig. He's hamming it up at some of the country's best suppliers of pork. Roger heads to Edwards near historic Jamestown, Va., to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, Tenn., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.

Tuesday
Mar 28
7:30pm | 6:30c
Season 4, Episode 1

Pigging Out on Pork

Roger Mooking's favorite way to devour smoked pork shoulder is in a sandwich. In Grand Rapids, Roger visits the Pit Stop, a barbecue take-out famous for their unconventional yet scrumptious sandwich featuring pork chili, pulled pork, cilantro cream and barbecue sauce wrapped up in a flour tortilla and then cooked on a griddle until golden brown and crispy. For a classic Southern-style pork sandwich, Roger visits Top Hat Barbecue in Blount Springs, Ala. This barbecue institution has been serving their best-selling sandwich the same exact way for almost 50 years. The smoked pork is chopped, dressed with a little barbecue sauce and then piled in a bun.

Tuesday
Mar 28
8pm | 7c
Season 4, Episode 2

Alabama BBQ

The American barbecue belt in the South stretches from the Carolinas to Texas, and today Roger Mooking heads to the heart of it, Alabama. Roger meets award-winning pit master Chris Lilly at Big Bob Gibson Bar-B-Q in Decatur, a family-run restaurant serving Alabama-style 'cue for four generations, and Roger's there for the legendary smoked chicken that's dunked in a unique and utterly delicious white sauce. In the coastal town of Mobile, Roger meets Alabama native Bill Armbrecht, owner of The Brick Pit. Locals and visitors from across the country stop in for the chicken and ribs, but the thing everyone talks about is the pulled pork which cooks for almost 30 hours in a smoker called "The Big Red."

Tuesday
Mar 28
8:30pm | 7:30c
Season 5, Episode 1

Fireside Hangs

Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Ala., Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, S.C., Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can roast whole strings of ducks and chickens.

Tuesday
Mar 28
9pm | 8c
Season 5, Episode 2

Florida Fixins

Roger Mooking is in Florida fanning the flames for something savory and something sweet. Roger heads to Hamaknockers Bar-B-Que in Crawfordville, where a young pitmaster pulls pork with a power tool! Roger comes face-to-face with their signature sandwich, the Hamaburger. In Dade City, Roger meets Steve Melton, a farmer preserving the tradition of making cane syrup in a gigantic 100 year-old kettle over an open fire.

Tuesday
Mar 28
9:30pm | 8:30c
Season 4, Episode 1

Pigging Out on Pork

Roger Mooking's favorite way to devour smoked pork shoulder is in a sandwich. In Grand Rapids, Roger visits the Pit Stop, a barbecue take-out famous for their unconventional yet scrumptious sandwich featuring pork chili, pulled pork, cilantro cream and barbecue sauce wrapped up in a flour tortilla and then cooked on a griddle until golden brown and crispy. For a classic Southern-style pork sandwich, Roger visits Top Hat Barbecue in Blount Springs, Ala. This barbecue institution has been serving their best-selling sandwich the same exact way for almost 50 years. The smoked pork is chopped, dressed with a little barbecue sauce and then piled in a bun.

Wednesday
Mar 29
12am | 11c
Season 4, Episode 2

Alabama BBQ

The American barbecue belt in the South stretches from the Carolinas to Texas, and today Roger Mooking heads to the heart of it, Alabama. Roger meets award-winning pit master Chris Lilly at Big Bob Gibson Bar-B-Q in Decatur, a family-run restaurant serving Alabama-style 'cue for four generations, and Roger's there for the legendary smoked chicken that's dunked in a unique and utterly delicious white sauce. In the coastal town of Mobile, Roger meets Alabama native Bill Armbrecht, owner of The Brick Pit. Locals and visitors from across the country stop in for the chicken and ribs, but the thing everyone talks about is the pulled pork which cooks for almost 30 hours in a smoker called "The Big Red."

Wednesday
Mar 29
12:30am | 11:30c
Season 5, Episode 1

Fireside Hangs

Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Ala., Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, S.C., Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can roast whole strings of ducks and chickens.

Wednesday
Mar 29
1am | 12c
Season 5, Episode 2

Florida Fixins

Roger Mooking is in Florida fanning the flames for something savory and something sweet. Roger heads to Hamaknockers Bar-B-Que in Crawfordville, where a young pitmaster pulls pork with a power tool! Roger comes face-to-face with their signature sandwich, the Hamaburger. In Dade City, Roger meets Steve Melton, a farmer preserving the tradition of making cane syrup in a gigantic 100 year-old kettle over an open fire.

Wednesday
Mar 29
1:30am | 12:30c
Season 2, Episode 9

Cajun Cookouts

Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou, La., there's a big time smokehouse filled with five hundred pounds of Southern smoked favorites. Roger helps owner T-Boy fill the room with sausages, tasso, ribs and jerky. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to make Cochon de Lait, a Cajun pig roast.

Saturday
Apr 1
12pm | 11c
Season 2, Episode 10

Crazy for Chicken

Roger Mooking travels across Massachusetts to meet two chefs who are putting a brand new spin on fire-roasted, rotisserie chicken. In Great Barrington, Roger visits The Meat Market, where their mobile kitchen is a collection of metal contraptions fueled by wood burning fires, but the one that captures Roger's attention suspends a flock of chickens around a barrel of fire. On Martha's Vineyard, Roger visits Beetlebung Farm where a young farmer serves a New England feast inside a greenhouse.

Saturday
Apr 1
12:30pm | 11:30c
Season 3, Episode 8

Carnivore's Cookout in California

Roger Mooking cruises through central California for two spectacular, meat-filled cookouts. This area is home to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties for its customers and serves barbecue prepared in a deep pit built in the picture-perfect property. In Santa Barbara, Roger visits a local caterer famous for creating an Argentine Asado.

Saturday
Apr 1
1pm | 12c

Most Popular Recipes

All Man Fire Food Recipes

Chile de Arbol Salsa

Smoked Rib Eye Roasts

Guava Smoked Pork Fried Rice

Barbecue Hash

Smoked Chicken Slaw

Tournant's Clam, Chorizo and White Bean Stew

Lau Lau

Smoked and Roasted Leg of Lamb

Paella del Reyes' Combination Paella

Skylight Inn Cornbread

Carnitas Tacos with Homemade Tortillas

Miles' Persimmon Fried Pies

Kai Yaang (Whole Roasted Young Chicken)

Perini Ranch's Peach Crisp

Papas y Chorizo Con Rajas (Potatoes and Chorizo with Green Chiles)

Michael's Roasted Eggplant and Watermelon Salad

Lomi Salmon

Khao Phot Ping (Grilled Corn with Salty Coconut Cream)

Sturgeon Poke

Roast Fish on a Stick

Avocado Grapefruit Salad

Meyer's Skillet Queso

Honey Date Pudding Cake

Merguez Spice

Whole Duck Marinated in Soy Sauce-Cilantro-Ginger-Jalapeno-Garlic and Brown Sugar

Cactus Paddle Salad (Ensalada de Nopales Asados)

Big Bob Gibson's White BBQ Sauce

About the Host

Roger Mooking

Meet Roger Mooking, award-winning musician and host of Man Fire Food.