Man, Fire, Food Season 6 Episode 6 Where There's Smoke

In the sixth episode of the sixth season of Man Fire Food, titled "Where There's Smoke," viewers are taken on a culinary journey exploring the various ways smoke can be infused into food. Host Roger Mooking visits different cooks and chefs across America who specialize in smoking their meats, vegetables, and even desserts.

The episode begins with Roger visiting a farm in Pennsylvania, where he watches as an old-fashioned smokehouse is used to cure bacon. The process involves rubbing salt onto the pork belly, hanging it up in the smokehouse, and letting it cure for several days until it's deliciously smoky and perfectly crispy.

Next, Roger heads to Houston, Texas, to visit a chef who is famous for his amazing smoked brisket. The chef uses a massive smoke pit to smoke the beef brisket for over 12 hours, resulting in a tender, juicy meat that's infused with a rich smoky flavor. Roger is in awe of the incredible flavors he experiences with each bite, and even tries his hand at slicing the brisket himself.

In Tennessee, Roger visits a family-owned barbecue restaurant that's been smoking their meat in the same pit for over 50 years. The pitmaster shows Roger how to smoke pork ribs using hickory wood, apple cider vinegar, and a secret blend of spices. Roger is blown away by the tenderness of the meat and the pleasing smoky flavor.

Moving on to the dessert course, Roger heads to Seattle, Washington, to meet a pastry chef who's turned smoking into an art form. The pastry chef uses a smoking gun to infuse everything from ice cream to cream puffs with fragrant smoke. Roger tries a smoked chocolate cake that's both rich and surprisingly light, with just the right amount of smoky flavor to enhance the chocolatey goodness.

The final stop on Roger's smoky journey takes him to a small town in Montana, where he visits a pitmaster who's developed his own unique brand of smoking. Using a custom-built smoker that's fueled by cherry wood, the pitmaster smokes everything from pork ribs to trout. Roger tries a smoked bison rib that's been braised to tender perfection, with a deep smoky flavor that's both savory and satisfying.

Throughout the episode, Roger Mooking highlights the many different ways smoke can be used to enhance the flavor of food. Whether it's traditional barbecue or unexpected smoked desserts, the expert cooks and chefs featured in "Where There's Smoke" demonstrate the endless possibilities of smoking. Viewers will be inspired by the creativity and passion of each cook, and may even be inspired to try smoking food at home themselves.