Man Fire Food - Season 3 (2014)

Inside a variety of family-owned barbecue joints in the Carolinas.

Fire-cooked Latin American food in Texas; smoked European-style sausages.

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 cured, smoked and aged pork in Jamestown, Virginia.

Inside "Comida de Campos" in New Mexico for a look inside a farm and cooking school, where the food is cooked in cone-shaped clay ovens.

Roger cruises through central California, home to many vineyards, but "Paso de Record Vineyard" in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties and serves barbecue prepared in a deep pit.

Roger Mooking heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm. Then, he's on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge where they've been doing it since 1926.

Inside the "Jack Mountain Bushcraft School" in Masardis, Maine.

Choice New England locations for fireplace-cooked foods.

Food writer and archaeologist Paula Marcoux displays her fire cooking equipment.

Cooking chickens at "Marksbury Farm Market", on a custom-made outdoor grill inspired by the grills of Uruguay.