Roger Mooking says goodbye to the standard grill and celebrates the most elaborate, over-the-top smokers and roasters. First, he heads just outside Death Valley to cook on a true fire-breathing barbecue pit - an 8-foot, 800-pound metal dragon with three separate chambers. Then he lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill, with pork butts and spare ribs cooked right inside the aircraft cabin. Next, Roger visits a Frankenstein smoker in Oahu, Hawaii, that's constructed from an Air Force cargo container, computer fans and pieces of a commercial jumbo jet. Finally, he checks out a converted tool shed used for a Cajun-style whole hog roast.
