Man Fire Food: Behind the Scenes on Instagram

See what host Roger Mooking has been up to as he hits the road for Season 3 of Man Fire Food. 

The homemade smoker at Papa KayJoe's BBQ in Tennessee was fashioned from a 50-gallon drum and 5-foot-long pipe.

Old photos and other vintage knickknacks fill the walls inside.

One of Papa KayJoe's specialties is a sandwich made from pulled pork, pickles, slaw and hot sauce layered between crispy corn cakes.

Benton's Smoky Mountain Country Ham is also located in Tennessee.

Benton's has been producing cured pork products since 1947.

One of the best-sellers at Benton's is an American ham that resembles Italian prosciutto or Spanish Serrano ham.

In San Antonio, Roger visits Chef Johnny Hernandez at his restaurant Casa Hernán, modeled after Mexican haciendas.

Chef Johnny makes one of his signature dishes, branzino wrapped in banana leaves and cooked on an open fire.

The two compadres enjoy a huge Mexican feast.

Here's how it looks from behind the camera as Roger talks to Sergio Remolina, chef at San Antonio's outpost of The Culinary Institute of America.

The two get to work prepping the underground pit for cooking a whole goat.

Roger also mans the wood-fired comal, a flat griddle that's traditionally used in Mexican cooking.

While in Texas, Roger makes a pit stop at Meyer's Elgin Sausage. Here's his cool shot of the rotisserie.

Before digging in, Roger snaps a close-up of his beef rib with mac and cheese.

At Wayne Jacob's Smokehouse in Louisiana, Roger finds no shortage of fuel for the fire.

Wayne Jacob's — the self-proclaimed andouille capital of the world — has been churning out smoked meats and sausages since 1950.

In Austin, Roger finds Summermoon Coffee, a roaster that wood-fires beans the old-fashioned way.

The beans are roasted on an open flame in this brick oven powered by a bike.

Roger heads on over to New Mexico and cooks at Comida de Campos, a scenic family-run farm.

On the menu? A giant bubbling pot of pork that'll eventually become carnitas.

It takes a lot of work and patience, but the results are well worth Roger's effort.

It's not just all work and no play for our host — here's Roger having a little fun at Deep Pit BBQ in San Miguel, Calif.

He's also not afraid to get up close and personal with his food, like this tender hunk of pit beef.

At Passmore Ranch in Sloughhouse, Calif., Roger dives right into his next adventure.

He emerges with a giant sturgeon and gets it ready for dinner with Chef Kelly.

Tune in to Man Fire Food to catch all the cool home cooks, pitmasters and chefs Roger visits this season.

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