EXCLUSIVE: Andrew Zimmern’s Intuitive Content is cooking up another season of live-fire food show Life of Fire and is doubling down on the show fronted by BBQ pitmaster Pat Martin.
Life of Fire has been renewed for a third season by the Outdoor Channel. The ten-part series is currently in pre-production and will shoot through the summer for a 2027 premiere.
More interestingly, Zimmern’s company has acquired the future rights to the Life of Fire IP after originally producing the title for the KSE Outdoor Sportsman Group network.
The move comes after the celebrity chef did something similar with his Wild Game Kitchen series, which recently wrapped production on seasons six and seven.
The two companies will now oversee worldwide distribution of the series, broadening its global footprint and long-term commercial potential. Zimmern is the latest unscripted producer to look at new models given the changing nature of the business.
Life of Fire follows Martin as he travels across America exploring the people, places and traditions that define live-fire cooking culture. With BBQ restaurants closing nationwide, Martin is on a mission to spotlight these vanishing techniques through stories of heritage, craftsmanship and community. In season three, he explores immigrant-influenced Midwestern plains, Wine country cookouts, Carolina whole-hog and Minnesota shore lunch.
Zimmern and Patrick Weiland, President of Intuitive Content, serve as executive producers.
“We’re proud to continue our partnership with OSG and Outdoor Channel on a series that has consistently resonated with audiences through authentic storytelling and extraordinary characters – notably Pat, the life and fire of the show, who has the extraordinary ability to earn people’s trust and reveal traditions that otherwise might be lost,” said Andrew Zimmern, Chairman, Intuitive Content. “Bringing Life of Fire back home under our banner is an important step as we further invest in our premium lifestyle properties with long-term viewer appeal.”
Martin added, “I’ve spent my life around people who cook with fire, and I’ve learned that the techniques matter because the people behind them matter. This season takes us to some incredible places and introduces audiences to traditions that deserve to be celebrated and preserved.”
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