Mooking's fascination with flames continues as he travels across the country in search of the most inventive ways to cook with fire, and this season the heat is hotter and the flavors are bolder. From traditional Hawaiian grub smoked in an underground lava pit to whole ducks on Brazilian skewers cooked on top of an outdoor oven, each stop delivers sizzling recipes and out-of-this-world heat.
Over the course of the series, Mooking discovers the most innovative smokers, fire pits, and rigs the country has to offer along with chefs and home cooks who are manning the machines and preparing delicious and flavorful dishes. In one episode, Mooking ventures to a farmer's market in Oahu, Hawaii, where he and a local resident take the art of smoking to a whole new level. They smoke pork, other meats and turkey tails with guava and kiawe wood in a smoker crafted from the most unlikely materials – an Air Force cargo container, an airplane food cart and a computer fan.
Another journey takes the chef to St. Helena in Northern California where Chef Stephen Barber celebrates Argentinian Asado to the fullest at Farmstead Restaurant. Chef Barber built a cook area complete with an 85-gallon cauldron, planchas and metal crosses for the asado. The end result is a slow-cooked spring lamb seasoned to perfection with Mediterranean flavors.
In the culinary world Mooking has earned a reputation as one of North America's premier Chefs.
The Canadian chef with Trinidadian roots culinary talents have lead to appearances on "The Today Show," "Good Morning America," "Iron Chef America," "Top Chef Canada," "The Wendy Williams Show," Martha Stewart Radio, "Unique Eats" and "The Best Thing I Ever Ate."
In addition to being a celebrity chef, Mooking is a recording artist. He latest musical project, the hip-hop/pop offering "Feedback" is set for release July 2.