Chef Paul Smith joins Dave to talk campfire meals, seafood boil secrets, and taco shell debates. From Appalachian trout over open flame to low-country boils done right, Chef Paul shares expert tips for outdoor cooking. He also breaks down the differences between white and yellow corn tortillas, previews the new South Charleston farmers market, and shares plans for his upcoming wood-fired pizza classes at Capitol Market. A mouthwatering, wide-ranging food chat you don’t want to miss.