Man Fire Food

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.

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.