Smoke Signals: Scenes from Season 7

Where there's smoke, there's a new season of Man Fire Food. Follow along on Roger Mooking's latest adventures.

Fired Up for the Fiercest ‘Cue

Roger Mooking is back in action tracking down the most-sizzling eats in America. He kicks off the newest season of Man Fire Food, smoking meats and more on some of the country’s craziest contraptions. Get a glimpse of the fiery action and resulting flavors on this behind-the-scenes tour.

Blazing New Trails

Roger fuels up on high-octane flavor in San Antonio, Texas, where Chef Edward Garcia III from The Box Street Social cooks ribs and chicken on a multi-level contraption he made from a hurdle set.


Succulent pieces of Garcia's smoky chicken are stuffed into tortillas, then topped with fire-roasted salsa and paired with beautifully charred ribs.

Smoke ‘Em Out

Roger’s adventures continue in Santa Fe, Texas, where Dustin Jimenez from Smokin D's BBQ Fusion fires up monster-sized smokers that have been in his family for three generations.

A Mountain of Meat

Before loading the brisket into the smokers, Jimenez hits the meat with a flurry of seasoning to amp up the flavor. This rub pulls in chile powder, Spanish paprika, granulated onion, granulated garlic, salt, pepper and brown sugar.

Mad Mac

To make this quesadilla and mac mash-up, Jimenez piles chopped brisket into a tortilla along with mac and cheese, sharp cheddar and Monterey Jack, then grills it until the cheese is melty and the tortilla is satisfyingly crisp. You can find it on Smokin D’s menu as the Brisket MacDilla, but Roger calls it a “behemoth… the dinosaur of quesadillas.”

Smoke Signals

See what more is in store on the new season of Man Fire Food. Tune in on Wednesdays at 9pm ET.