Stars, crickets, the smell of smoke: Roger's on barbecue night-shift duty.

Roger visits a potter whose talents also extend to wood-oven cookery.

Roger learns to make a smoker from a wine barrel and enjoys the end result.

Men of the Nasqually Tribe teach Roger traditional food smoking methods.

Roger learns the art of parilla barbecuing from pitmaster Tom Spaulding.

Near Portland, OR, Roger checks out a smoker made out of a sea buoy.

Roger visits Lambapalooza, where a lamb is cooked on a backyard rotisserie.

Roger visits a family-owned restaurant serving Santa Maria style barbecue.

The Big Red Rig brings the heat right to the streets of Charleston, SC.