Season 6

The fires glow bright in the Carolinas. We visit Skylight Inn, family-run restaurant in North Carolina and we go to South Carolina where five friends create an extravagant two-day, meat-filled feast called the "Barn Yard Burn."

We feature two chefs from Texas who love to play with smoke and fire in their restaurants for customers, and in their backyards for family and friends.

Deep in the heart of Texas, Sandra Julian preserves the tradition of cowboy cuisine in her rustic chuck wagon. In California, the Righetti family continues Santa Maria-style Barbecue in their restaurant and their backyard.

It's a trip to Charleston, South Carolina to visit the Big Red Rig, a bright red, double-decker, thirty-foot trailer with two massive smokers cooking traditional pulled pork, ribs and chicken for barbecue competitions.

Roger Mooking clocks in a night shift at Snow's BBQ in Texas to prepare hundreds of pounds of brisket, ribs, pork and chicken. In California, Roger helps pit master Darin Petersen wrap a pig and cook it over hot lava rocks.

Smokers and grills come in all shapes and sizes. In Missouri, Bill Rousseau transformed a retired airplane into a smoker and named it Swine Flew. In California, Ed McBride Sr. and Jr. weld salvaged metal into unusual barbecues.