At Ned Ludd An American Craft Kitchen restaurant in Portland, Oregon, 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 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 an unusual rotisserie he built in his backyard. Lamb from a local farm is stuffed with aromatics and cooked over a fire throughout the day, and potatoes harvested that morning are baked directly in the coals. Lambapalooza is a fantastic feast for his kitchen staff, family and friends.